Recipes Included On This Page Trout in Chermoula Turkey Cutlets with Aged Cheddar Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Trout in Chermoula Recipe By : Quick and Simple by James Barber Serving Size : 2 Preparation Time :0:00 Categories : Volume 15-05 May 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- finely chopped 2 garlic cloves -- finely chopped 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon powdered saffron 1/2 cup chopped coriander 1/2 cup olive oil 1 lemon -- juice of 1/2 teaspoon salt 2 trout -- cleaned and dry Flour for dredging 1 tablespoon oil Chermoula is an incredibly tasty Moroccan marinade for fish. Add hot pepper to make it as spicy as you like. Marinate the trout in the first 10 ingredients for an hour, rubbing the mixture well in. Remove from the marinade, dredge in flour and fry in the hot oil for 5 minutes per finger thickness. Stir in the marinade and serve hot with chopped coriander leaves. From Quick & Simple by James Barber (The Urban Peasant); 1993. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 7 May 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 700 Calories; 67g Fat (83.9% calories from fat); 19g Protein; 10g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 582mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 12 Fat. Back to Recipe List * Exported from MasterCook * Turkey Cutlets with Aged Cheddar Recipe By : All You Need is Cheese, Winter 2009 Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-05 May 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter -- (30 mL) 1 1/2 cups sliced mushrooms -- (375 mL) 1 small red pepper -- sliced into strips 3 cups washed baby spinach leaves -- (750 mL) 1 shallot -- chopped 1 garlic clove -- minced Salt and freshly ground pepper to taste 4 large turkey cutlets 4 ounces Canadian aged cheddar -- (120 g) cut into 4 large sticks 1/2 cup white wine -- (125 mL) Preheat oven to 350F (180C). In a skillet over high heat, melt half the butter and sauté the vegetables with the shallot and the garlic. Season and let cool. Spread the vegetables over the cutlets and add the aged Cheddar sticks. Fold the edges over the filling and roll the cutlets to trap the filling inside. Tie or pin with toothpicks or small skewers. Melt the remaining butter in the skillet and quickly brown the rolled cutlets on all sides. Place into ovenproof cookware and bake. Add the white wine to the still hot skillet to collect the juices, then pour over the cutlets. Cook for another 5 to 7 minutes. Slice the rolls diagonally before serving to reveal the stuffing; drizzle with the cooking juices. Suggestions and tips. "Recipe can be prepared in advance and baked at the last minute. Serve with cranberry sauce.... Veal and chicken are great meat alternatives, too. Cheese variations: replace aged Cheddar with mild or aged Gouda, mild Cheddar, slices of Brie or crumbled Feta." Hallie's note: it is not really clear but the symbol by the recipe indicates a cooking time of 15 minutes. I would say that basically the stuffing just needs to be heated through but the turkey needs to be cooked. Art's Note: Use a meat thermometer during cooking, to ensure that correct temperatures have been reached. Stuffing must be cooked to a temperature of 165°F (75°C), whilst the inner thigh meat of the bird must reach a temperature of 180°F (82°C). Once the stuffing has been “contaminated” by the raw turkey, it should be cooked to the proper temperature and not just heated.  It is possible that when the turkey reaches 180F the stuffing will be sufficiently cooked to reach 165F. Serves 4. From All You Need is Cheese, Winter 2009 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 May 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 88 Calories; 6g Fat (72.6% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 62mg Sodium. Exchanges: 1/2 Vegetable; 1 Fat.

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