Turkey Schnitzel and Roasted Tomato Coulis for CBC's Weekend Morning Show

This morning I am featuring a simple dish to prepare that is full of great summer flavour CBC's Weekend Morning Show with host Nadia Kidwai.

The basil and tomatoes are from Almost Urban Farm, and available today at the St. Norbert's Farmer's Market. The roasted tomato coulis is very easy to prepare and can be used in many ways.

Enjoy!

For the Schnitzel:
1 Turkey Breast (I used a local free range turkey that I cut into parts and the breast was large enough for more than 5 portions)
1 egg
1/4 tsp grated nutmeg
1/4 tsp smoked paprika
Salt and pepper to taste
1 cup Panko bread crumbs *
1/2 tbs butter (I used Notre Dame butter, local)

* Panko bread crumbs available at many Asian groceries


For the Charred Tomato Coulis:

2-3 medium tomatoes (available at St. Norbert's Farmer's Market)
2-3 cloves garlic, minced
1 tbs fresh basil, chopped (available at Almost Urban Farms at St. Norbert's Farmer's Market)
salt and pepper to taste
1 tbs olive oil

Charred Tomato Coulis: In a baking dish, bake whole tomatoes (without stems) at 350˚F until tomatoes begin to darken (up to one hour). Let cool. In a food processor or blender mix all ingredients until well blended into a loose paste. Set aside and chill.

Turkey Schnitzel: Cut Turkey breast into small fist size pieces (maybe a child’s fist size). On a cutting board, place turkey breast piece and cover with plastic wrap. With a food hammer or pounder, flatten Turkey breast piece until quite thin. Set each piece aside and then soak in the beaten eggs. On a plate mix Panko bread crumbs, nutmeg, paprika and salt and pepper. Bread each Turkey piece well and place in a medium high heat pan with butter. Sauté Turkey schnitzel pieces until brown on both sides. Place on plate to rest and DRIZZLE the charred tomato coulis on plate to bring out the natural sweetness of the flavours. A variety of mustards also accent the turkey schnitzel nicely.

Enjoy!

Fennel from Fertile Farm is Fabulous on CBC's Weekend Morning Show!

Yesterday I had the pleasure of presenting two ways to prepare fennel on CBC's Weekend Morning Show with Nadia Kidwai.  Fennel is surprisingly versatile and we can get it grown locally at St. Norbert's Farmer's Market at Fertile Farm.  They have such a wonderful variety of locally grow produce and are a wonderful newcomer family from China.

The first recipe is en pappiote, or cooked in paper.  This is so easy and you can make this in a toaster oven.  The Steelhead Trout comes from Watersong Farm, in Warren, Manitoba. This gorgeous fish is available each week at Gimli Fish.  They will also be coming to the 201 Portage Ave. Farmer's Market on Friday's!

1.Simply take a fillet and cut into portions, place on the parchment paper and top with your favourites.  Here, I topped the fillets with shaved fennel bulb, chopped fennel fronds, butter, and salt and pepper.  Bake at 350ºF for 10 minutes.  Serve immediately.  It will be a present at each setting!

 The second recipe is also very easy.  I sautéed shaved fennel bulb with thinly sliced red onion and dried red chilies in olive oil until almost caramelized, with salt and pepper.  I finished with cream and white wine and tossed with cooked spaghetti.  Grate Parmesan over the pasta and it has a remarkable smokiness, almost bacon-like, as a vegetarian pasta.

Enjoy!