This evening we got the two bigger kids to bed and made Crispy Turkey Cutlets with Bacon-Cranberry Brussels Sprouts [recipe]. All of the children seem to be in some stage of illness of the cough/ sore throat/ fever variety, which is less than good. Also C, our lady guest, appears to have broken her toe on our radiator. It looks mightily awful, that’s for sure. Oh dear. Baby N currently sounds a little bit like a seal when she cries, and Little A is coughing every couple of minutes, poor wee thing.
Tonight’s recipe sounded to us like a canteen version of Christmas dinner (UK) or Thanksgiving dinner (USA), but we were surprisingly very impressed. As a child I’d always have to try a little of everything on my plate, and I would dread the annual Christmas sprout sampling with a vengeance. I have never enjoyed sprouts and would never willingly eat them. So without this project, we would never ever have made this meal. However, for the first time in my life I can say that I willingly ate a plate of sprouts, and actively enjoyed them. The sprout, onion, thyme, bacon, chicken stock, parsley, dried cranberry combination is a winner, I’m sold. The seasoned, floured, egged, breaded, fried turkey cutlets were excellent; crispy on the outside, succulent on the inside. If we weren’t all set to cook a Christmas turkey, I would actually seriously consider adopting this meal as an easy dinner solution. What a pleasant surprise. And other than the cleaning of the many bowls used in the turkey breading production line, this was easy to make and easy to clean up.
Tomorrow we will be having Danish Christmas dinner with roasted duck stuffed with prunes and apples, served with caramelised potatoes, red cabbage, and other delights, courtesy of L. Presumably then, for lunch we will be having Fresh Tomato and Basil Chicken over Super Creamy Polenta, courtesy of Rachael Ray. Let the eating season begin. We may well end up snowed in anyway, we may as well insulate ourselves.