• This a fun, American-inspired meal that kids especially love. Turkey drumsticks are huge, but good to share and eat with your hands. Also great for a lunch the day after Christmas.

    TO DRINK: Tokara Red 2004, with berries on the nose; lots of spice and a mixture of nuts on the palate.

    Crumbed turkey drumsticks with garlic aioli

    Serves: 4
    Cooking Time: 50 mins

    Ingredients

    • CHEAT’S AÏOLI
    • 1 garlic clove, crushed
    • zest and juice of ½ a lemon
    • 30ml (2 tbsp) chopped fresh herbs of
    • your choice (the same ones used for the turkey crumbs)
    • 80ml (1/3 cup) mayonnaise
    • 90g (1½ cups) breadcrumbs
    • 45ml (3 tbsp) fresh mixed herbs of your choice (we used parsley, sage, coriander and oregano), chopped
    • 2,5ml (½ tsp) cayenne pepper
    • 2,5ml (½ tsp) barbecue spice
    • salt and freshly ground black pepper, to taste
    • 2 large eggs, beaten
    • flour, for dusting
    • 2 turkey drumsticks
    • 1 litre sunflower oil, for frying

    Instructions

    1

    Mix all the aïoli ingredients together and refrigerate until needed.

    2

    Preheat the oven to 180ºC.

    3

    Combine the breadcrumbs, herbs, cayenne pepper, barbecue spice, salt and pepper in a flat bowl or dish. Place the eggs and flour in separate flat dishes. Roll the drumsticks first in the flour, then the egg and then the crumbs, coating very well.

    4

    Heat the oil in a large frying pan until hot and fry the drumsticks until golden, then place them on a baking tray and roast for 30 minutes.

    5

    Remove from the oven and allow to cool slightly. Serve with the aïoli as a dipping sauce.

     

     

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