- 500ml/17fl oz vegetable oil, for deep frying
- 1 turkey breast
- 55g/2oz Stilton
- 100g/3½oz flour, seasoned with salt and freshly ground black pepper
- 2 free-range eggs, beaten
- 100g/3½oz breadcrumbs
- ½ onion, chopped
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 1 tbsp red wine
- salt and freshly ground black pepper
- Heat the vegetable oil in a heavy bottomed saucepan, until a breadcrumb sizzles in it. (CAUTION: hot oil can be dangerous! Do not leave unattended.)
- Using a sharp knife, carefully cut along the side of the turkey breast to create a pocket in the breast. Stuff the pocket with the Stilton.
- Dredge the stuffed breast in the flour to coat. Then dip in the beaten egg and then dredge in the breadcrumbs, ensuring a full coating.
- Carefully place the stuffed breast into the hot oil and cook for 4-5 minutes, until golden and thoroughly cooked. Remove carefully from the oil and drain on kitchen towels.
- For the onions, place all of the balsamic onion ingredients in a small frying pan and cook over a medium to high heat for five minutes, or until lightly caramelised.
- Serve the turkey kiev on a warm plate with a dollop of balsamic onions.