Roasted turkey breast on corn cakes with golden raisin chutney

Roasted turkey breast on corn cakes with golden raisin chutney

Angela Evans' Roasted Turkey Breast on Corn Cakes with Golden Raisin Chutney

Corn Cake

1 ½ cup of Corn meal

1 cup of flour

2 T of Sugar

½ t of salt

1 t of baking soda

1 t of baking powder

2 eggs

½ cup of buttermilk

2 T of butter

2 T of oil

Golden Raisin Chutney

½ cup of golden raisins

¼ of an onion sliced

1 clove of garlic minced

1 t of vinegar

2 t of honey

1 T of oil

Roasted Turkey is optional, you can replace with pork, chicken, or duck.

For Corn Cakes: Combine all dry ingredients in a small mixing bowl with a whisk. Add eggs, butter, and butter milk, until consistency looks like pancake batter. In a hot skillet with 2 T of oil, scoop corn cake mix in small portions so not to touch and let cook for 3-4 mins on each side or until batter is cooked evenly. 

For Golden Raisin Chutney: Heat oil in a pan, add garlic and onions. Cook until caramilzed, then add Honey and Vinegar. Turn heat down to a simmer and let reduce for more flavor for about 10min or so. Heat already cooked turkey breast in small skillet for about 2-3 min on each side. Place corn cake on plate, place turkey on top, and with a spoon place chutney on the turkey. Serve for appetizers or snack for guests. Enjoy!