Ingredients
For the turkey kiev
200g/7oz turkey breast
100g/3½oz unsalted butter
1 clove garlic, finely chopped
1 tsp fresh chervil, chopped
1 tsp fresh parsley, chopped
1 tsp fresh chives, chopped
pinch salt
100g/3½oz flour, seasoned with salt and freshly ground black pepper
2 free-range eggs, beaten
100g/3½oz breadcrumbs
500ml/18fl oz vegetable oil
For the broccoli florets
50g/1¾oz broccoli florets
For the sweet potato crisps
50g/1¾oz sweet potato, very thinly sliced
For the tomato sauce
1 tsp olive oil
½ onion, finely sliced
1 clove garlic, finely sliced
½ tsp paprika
½ tsp dried oregano
½ tsp dried chilli flakes
200g/7oz tinned chopped tomatoes
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the turkey kiev, place the turkey breast between two sheets of cling film. Place onto a strong flat surface and flatten out the breast wit a meat mallet or a rolling pin.
3. Place the butter, garlic and fresh herbs into a bowl with a pinch of salt. Mix together well with a wooden spoon.
4. Remove the cling film from the flattened turkey breast and spread the herb butter into the centre of the breast. Roll the turkey into a cylinder with the butter inside and seal with tooth picks.
5. Dredge the stuffed turkey in the flour, dip into the beaten egg then dip into the breadcrumbs, to coat. Dip into the egg again and then into the breadcrumbs.
6. Heat the vegetable oil in a deep, heavy bottomed saucepan until a breadcrumb sizzles and turns brown when added to it. (CAUTION: hot oil can be dangerous, do not leave unattended.)
7. Carefully add the kiev to the hot oil and deep-fry for five minutes, until golden and cooked through. Carefully remove from the oil with a slotted spoon and drain on kitchen towels.
8. For the broccoli florets, blanch the florets in salted boiling water for three minutes, then drain and refresh by placing into ice-cold water for 20 seconds. Drain again and season, to taste, with salt and freshly ground black pepper.
9. To make the sweet potato crisps, carefully place the sweet potato slices into the hot oil and deep-fry until golden-brown. Carefully remove with a slotted spoon and drain on kitchen towels. Sprinkle with salt to your taste.
10. To make the salsa, heat the oil in a frying pan over a medium heat. Add the garlic and onions and fry for 2-3 minutes to soften.
11. Add the spices and chilli flakes and fry for a further two minutes.
12. Add the tomatoes and bring to the boil. Reduce the heat to simmer for 5-6 minutes to reduce the sauce by one third. Season, to taste, with salt and freshly ground black pepper.
13. To serve, place the kiev in the centre of a warm plate with the florets, sweet potato crisps and spicy salsa placed alongside.
