how to make TURKEY TWIZZLERS
Makes quite a lot of twizzlers. Too many if anything.
500g turkey mince
1 teaspoon English mustard powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1 crushed garlic clove
1 teaspoon sugar
Flour, egg, breadcrumbs
Salt, pepper, vegetable oil
You will also need a selection of spoons.
- Put the turkey mince, breadcrumbs, egg, spices, herbs and garlic into a blender. Season with salt, pepper and sugar and whizz until a sort of uniform mush is formed. Kind of like this:
- Take a very small handful and roll into a long, thin, snake-like, shape. It’s like playdough, only less fun, and doesn’t taste as good. Coat the strip in flour, dip in beaten egg and then coat in breadcrumbs. This is the fun bit now. Carefully twist the twizzler around the handle of a spoon. Actually it’s not that fun. It’s a bit of a faff. But it’s all in the name of honouring Marco and that is the most important thing.
- Once you’ve fashioned an array of twizzlers and have stopped cursing the day Bernard Matthews was born, pop them on a tray or similar device and put them in the freezer for 30 minutes to ‘set’. Once set, remove the meaty coils from their shaping devices. They should look like this:
The removal from the spoon demands a deft yet assertive push
Heat a centimetre of vegetable oil over a medium high heat. Once nice and hot add the twizzlers. That said, if you’re going for the authentic, greasy school dinner then I recommend adding them when the oil isn’t quite hot enough. Fry for 2 minutes, turn, and fry for another couple of minutes. Drain on kitchen paper and serve.