Frances Atkins' turkey ‘cini recipe

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  • Serves 4
  • 40 mins to prepare and 40 mins to cook
  • 905 calories / serving
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These arancini are a great way of using up leftovers, using both leftover turkey and risotto to create a delicious meal that both kids and adults will love. If you don’t have any leftover risotto, you can always use store-bought in a flavour of your choosing.

  1. To make the turkey arancini, start by breaking up the leftover risotto in a large bowl using a spatula.
  2. Mix in the thyme, turkey, sage, grated mozzarella and pepper, making sure all of the ingredients are well incorporated.
  3. Prepare a large bowl of water. Wet your hands and shape the mixture into 12 balls. The kids can get involved in this step too to lighten the workload.
  4. Arrange the balls on a tray and lightly cover with cling film. Leave in the fridge for up to an hour to firm up and set.
  5. To make the parsnip and yogurt dip, add the skimmed milk to a medium-sized saucepan over a medium heat and bring to a simmer with the parsnips. Cook gently for 15-20 minutes until the parsnip softens.
  6. Pour the contents of the pan through a sieve into a bowl, making sure you save the milk. Place the cooked parsnip and a few drops of the reserved milk in a food processer and blitz until a thick purée forms.
  7. Tip the yogurt into a bowl and add the parsnip purée and a pinch of salt. Mix well and set aside until ready to serve.
  8. Preheat a deep-fat fryer to 175°C, or half-fill a large deep pan with the oil and use a sugar thermometer to test the temperature. If you don’t have a sugar thermometer, add a cube of white bread to the hot oil. If it is golden-brown after 40 seconds, it is the correct temperature. If the bread becomes burnt after 40 seconds, the oil is too hot. If pale and soggy, the oil needs to be heated further.
  9. Add the plain flour to one bowl, the eggs to a second bowl and the fine white breadcrumbs to another bowl.
  10. Roll the arancini in the flour first, making sure to tap off any excess flour. Then roll in the beaten egg, then the breadcrumbs. Kids can happily take care of these steps as long as they don’t get too messy with the egg!
  11. In batches of 3 or 4, gently place the arancini in the hot oil, using a slotted spoon. Cook for 2-4 minutes until golden-brown on the outside and crisp. Be very careful not to splash yourself as hot oil can be dangerous.
  12. Carefully remove the arancini from the oil with a slotted spoon and leave to drain on some kitchen roll. Divide between four plates and serve with some green salad and the parsnip and yogurt dip on the side.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 400g (13oz) cooked risotto, either leftover or shop-bought
  • 200g (7oz) leftover turkey meat, finely chopped
  • 1 tsp thyme leaves, chopped
  • 1 tsp dried sage
  • 80g (3oz) mozzerella cheese, grated
  • For the coating

  • 100g (3 1/2oz) plain flour
  • 2 eggs, beaten
  • 120g (4oz) fine white breadcrumbs
  • 500ml (17fl oz) vegetable oil
  • For the yogurt and parsnip dip

  • 1 parsnip, peeled and sliced
  • 300ml (10fl oz) skimmed milk
  • 200ml (7fl oz) low fat natural yogurt
  • 1 pinch salt
  • To serve

  • 150g (5oz) green salad
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  • Energy 3788kj 905kcal 45%
  • Fat 44.7g 64%
  • Saturates 9.3g 47%
  • Sugars 10.4g 12%
  • Salt 3.5g 58%

of the reference intake
Carbohydrate 86.3g Protein 36.3g Fibre 6g

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