Recipe for children
Turkey nuggets with cheese sauce
For 1 serving: turkey fillet — 200 g, a pinch of salt, a pinch of ground black pepper, wheat flour — 100 g, vegetable oil — 200 ml;
breading (for 1 serving): Japanese panko breadcrumbs — 100 g, corn flakes without flavoring additives — 40 g;
of l’aison: cream 50 ml egg 1 pc.
sauce (for 1 serving): Heinz cheese sauce, mayonnaise 20 g, 15 ml of water, 40 g of breadcrumbs and flakes are crushed in a blender, mixed with 50 g of remaining breadcrumbs.
For the l’aison, mix the cream and egg in a bowl with a whisk, but do not beat. For the sauce, cheese sauce, mayonnaise and water — mix with a whisk until smooth. Cut the turkey into large pieces 1 cm thick, season with salt and pepper. Roll in flour, then in l’aison and in breadcrumbs. Fry in a large amount of vegetable oil, heated to 180 ° C. Serve with cheese sauce.
Two salad recipes for adults
Tomato and eggplant salad with cashews
For 2 servings: eggplant 1 pc., tomatoes 2-3 pcs., potato starch 3 tbsp. l., chopped coriander 20 g, cashew nuts 6-7 pcs., vegetable oil 250-300 ml, a pinch of salt.
Sauce: oyster sauce 2 tbsp. l., olive oil 30 ml, sugar 1 tbsp. l., chili pepper 1 tsp., a pinch of salt.
Cut the eggplant lengthwise into large slices, then each slice into 4 cm pieces, add salt and leave for a couple of minutes, then roll in starch and leave to lie for 20 minutes. In a separate bowl, mix all the ingredients for the sauce with an immersion blender. Cut tomatoes into slices. Fry the eggplants in a large amount (250-300 ml) of vegetable oil at 175 ° C for 5-6 minutes according to the type of deep fryer. Remove from the oil with a slotted spoon and dry on a paper towel to absorb excess fat. Mix eggplant, tomatoes and 3 tbsp. l. sauce, and sprinkle with chopped cashew nuts and cilantro on top.
This sauce is stored for a long time, so you can make a billet for several salads.
