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Southern Style Fried Turkey

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1kg turkey escalopes

500ml buttermilk

2 cloves crushed garlic

1 tablespoon thyme leaves

Place in a tray and leave to marinate for half an hour.

400g plain flour

75g cornflour

350g breadcrumbs

Mix in a bag.

Take the escalopes from the turkey, shake off the excess and place in a bag and shake around to cover.

Heat a half thumb depth of vegetable oil over medium heat. When a little bit of bread fizzles in the pan add the chicken, cook for about 3 minutes each side or until golden brown. Drain on kitchen paper.

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Corn Pudding

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275g sweetcorn – drained tinned or cooked and drained frozen

50g corn meal ( known as polenta)

400ml double cream

3 eggs

1 finely chopped onion

1 teaspoon chopped red chilli

25g butter

100g grated sharp cheddar

Fry the onion and chilli in the butter until soft and golden.

Add the cream, corn and polenta and cook for 1 minute. Season with salt

Blend half this mixture. Mix the blended mixture with the remaining mixture and the cheese. Whisk in the eggs.

Pour into 6 buttered ramekins and bake for 15 minutes in a preheated 200oc.

Serve immediately.

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