Author: atlas

• Cut the turkey cutlets in two or three pieces.
• Prepare the breadcrumb mix: in a bowl, mix the breadcrumbs, sunflower seeds, sesame seeds and coriander seeds. Add the cumin, season with salt and pepper, and mix well.
• In a second bowl, lightly beat the eggs. Dip the pieces of meat into the egg and then into the breadcrumb/seed mixture.
• Heat a generous amount of vegetable oil in a pan with a thick base. Dip the breaded turkey in the oil and fry for 3 minutes on each side.
• Slice the tomatoes and the Comté cheese.
• Assemble the burgers: cut the buns in half lengthwise. Start by brushing a spoonful of mayonnaise on each bottom bun. Place the breaded turkey on top, followed by the cheese, tomatoes and lettuce, then close with the top bun. Serve with young greens and roasted sweet potatoes with rosemary.

Preparation of the turkey

• Cut the turkey breast in half lengthwise.
• Wrap each piece between two pieces of cling film. Beat the pieces with the back of a pan to flatten the turkey as much as possible. Remove the pieces and season with salt and pepper. Add a slice of turkey ham on top of each flattened piece.
• Grate some Emmental cheese (to allow it to melt more quickly) over the turkey slice. 4. Add thyme or any other aromatic herb on top of the cheese.
• Cut off both ends to make a rectangular shape.
• Roll the turkey breast over and then place it on cling film. Roll it up again, pressing as tightly as possible to remove any air.
• Remove the cling film. Flatten and trim the turkey skin.
• Roll the mixture in it tightly.
• Tie a string at one end and then roll it up and under the meat several times until it reaches the other end.

Preparation of the sauce

• Blanch the watercress in boiling salted water and then cool it in iced water. Blend it and pass it through a sieve until you obtain a watercress purée.
• Fry the shallots in a pan. Season and moisten with white wine and reduce. Add the liquid cream and cook for 10 to 15 minutes. Add 1 tablespoon of double cream. Strain this second preparation through a fine sieve.
• In a third saucepan, mix everything together with a whisk.

Cooking

• Pour some oil in a hot pan and add garlic and thyme. Leave to heat for less than 1 minute, so as not to overcook the garlic.
• Brown the cordon bleu in the pan without cooking it. Remove the cordon bleu before returning it to the pan for 1 minute.
• Place the cordon bleu on a wire rack and leave to rest for 5 minutes. Place in the oven for 3 to 5 minutes at 200 °C.

Plating

• Cut the cordon bleu into several pieces and place them on a plate. Add a pinch of fleur de sel and a pinch of Espelette pepper. Serve with the sauce in a small bowl on the side.

• Preheat the oven to 160 °C. Prepare the marinade: in a salad bowl, mix the barbecue sauce, the tomato pulp and the balsamic vinegar. Season with salt and pepper.
• Cut one and a half onions into thick strips. Place the turkey leg in an ovenproof casserole dish with a little olive oil. Arrange the tomato mixture and the onions on top. Cover the casserole with the lid and bake for 2.5 hours.
• Using a peeler or mandoline, cut thin strips of carrots and courgette. Cut the spring onions into thin slices.
• Scrape the meat off the turkey leg with a fork.
• Cut the baguettes in half and slice each half lengthwise. Arrange a generous amount of shredded turkey on the baguettes, and top with a few spinach shoots, vegetable strips, the remaining red onions and finally the spring onion.

• For the marinade:Mix the miso (diluted with water), soy sauce, grated garlic and sesame oil. Soak the turkey breasts in this mixture and marinate for 1 hour in the fridge.
• For the sesame mix:Mix the white bread (previously blended) with some coriander leaves, a piece of butter and the roasted sesame seeds.
• Dip the turkey in the flour and then in the egg yolk. Fry it lightly and finally dip it in the sesame crumbs.
• Bake the turkey in the oven at 130 °C for 30 minutes.
• In the meantime, chop the tomatoes. Season with a dash of sesame oil, a few basil leaves and the peanuts.
• Take the turkey out of the oven and serve with rice or vegetables depending on the season.

• Wash the rice under cold water until the water runs clear, place in a saucepan with 800 ml of water.
• Leave in the water for 10 minutes, bring to a boil and let swell with the lid closed on the lowest possible setting for 10 to 12 minutes, then leave to cool and fluff up.

•  Cook the rice in lightly salted water according to the instructions on the packet.
• Wash and peel the asparagus – for white asparagus the whole stalks, for green asparagus only the lower third of the stalks. Remove the woody ends. Cut the asparagus into pieces of about 2 cm. First blanch the white asparagus for 5 to 6 minutes, then the green asparagus for 3 to 4 minutes in boiling water until firm to the bite.
• Peel the mango, remove the flesh from the core and cut into fine strips. Wash the chilli pepper, remove the stalk and seeds and finely chop the flesh. Mix half of it with a little salt and 1 pinch of sugar into the mango strips. Clean the spring onions, wash them and cut them lengthwise into fine strips and add them to the mango as well.
• Peel and finely dice the shallots. Remove the outer leaves and dry ends from the lemongrass stalks. Wash the lemongrass and dice very finely. Heat the oil in a pan and sauté the shallots until translucent. Add the lemongrass, the remaining chilli and the coconut flakes and fry briefly until the flakes are golden brown. Season with salt.
• Put each chicken inner fillet on a wooden skewer and season with salt and pepper. Melt the clarified butter in a large frying pan. Fry the chicken in it for about 3 to 4 minutes on each side until crispy.
• Mix the asparagus pieces into the mango salad. To serve, divide the rice into bowls, place the mango and asparagus salad in the middle and top with the chicken satay. Sprinkle with the coconut crisp and serve with fresh cress.

• Sear the asparagus in 1 tbsp oil for about 5 to 7 minutes. Cook the couscous according to the instructions on the packet. Wash and halve the strawberries. Wash the baby chard.
• For the dressing, mix together 6 tbsp oil, vinegar, honey and lemon juice.
• Cut the chicken fillets into cubes and put them on skewers. Then fry the chicken skewers in 1 tbsp oil for about 3 to 5 minutes on each side.
• Finally, arrange all the ingredients in a bowl, pour the dressing over them, place the chicken skewers on top, sprinkle with pine nuts and enjoy…

• Remove the seeds from the chilli pepper and dice finely. Peel and finely grate the ginger. Quarter, core and finely dice the apples. Coarsely chop the cranberries. Boil everything with the preserving sugar and the star anise over a medium heat and boil fast for about 4 minutes.
• Wash the sweet potatoes and cut into wedges. Peel and halve the garlic. Mix both with 3 tbsp oil, spread on a grill tray and cover with thyme.