Dine with Jamie Oliver: Turkey Milanese
I KNOW that this time of year can be a bit of a struggle for some people, with the shorter days and colder weather starting to creep in, but there really is a lot to be excited about. The biggest thing for me, is that all the gorgeous veggies that have been growing all summer are at their absolute best, which means you can make some really delicious, hearty dishes that are full of flavour.
Our new autumn menu is in full swing and I reckon it’s the most inventive yet – it’s definitely a challenge for the chefs and will keep everyone on their toes, but as far as I’m concerned shaking things up and testing ourselves keeps things fresh and can only be a good thing.
It’s jam-packed with beautiful, bang in season dishes, such as wild mushroom pasta pillows or our special Jamie’s Italian mixed grill.
With Christmas on the horizon, we’ve already started working on our menu. We’ve got a mixture of old-school favourites with a bit of a twist and some exciting new dishes, as well as the perfect porchetta from my friend and Jamie’s Italian legend, Gennaro Contaldo.
Sunday and Monday evenings £12.00 per head for an all inclusive meal with Indian and Thai cuisine (normal price £14.50).
Bring this voucher to the restaurant complete with your name and email address on it.
Terms: Expires 31st July
Contact: 01452 223782
Valid until: Wednesday, July 31 2013
The sweet treats are super-tasty and the booze is great quality, so make sure you start planning soon and book yourself in before it’s too late.
Hopefully these warming recipes, and thoughts of Christmas parties and festive cheer will help make your transition between seasons much easier. Enjoy!
Recipe: TURKEY MILANESE
TRUFFLES and their oil are entirely optional here, but if you want to use them and can’t find any locally try www.trufflehunter.co.uk, which has truffle paste too.
4 x 120g free range turkey (or chicken) escalopes
12g white truffle paste
100g fontina or fontal, finely sliced
4 slices of prosciutto
40g plain flour
6 free range eggs, 2 beaten
80g fine white breadcrumbs
A handful of grated Parmesan
12g truffle, finely shaved, and a drizzle of truffle oil, to garnish (optional)
Lemon wedges and dressed watercress, to serve
Flatten the escalopes, if the butcher hasn’t, by covering with cling film and bashing with a meat hammer or rolling pin. Remove the cling film.
Spread over the truffle paste and top with a layer of fontina and prosciutto. Lightly coat in flour, then dip in the two beaten eggs and coat both sides in breadcrumbs.
Heat a good drizzle of olive oil in a pan over a medium heat and fry the escalopes, in batches if necessary, for two minutes on each side, or until crisp, golden and cooked through. Keep warm in a low oven.
Fry the four eggs to your liking. Sprinkle each escalope with Parmesan and top with a fried egg, truffle shavings and truffle oil, if using.
Add a squeeze of lemon and serve with the watercress.