Sesame and Pistachio Breaded Turkey with Side Dish

QUICK PICKLED VEGETABLES:

1. Wash the vegetables and cut them in the shapes you wish.
2. Boil the water, vinegar, sugar, salt, and pickling spice together. You can adapt the amount of sugar as you wish.
3. Put the vegetables in glasses and, if you want to, add some multicolored peppercorn and dry dill.
4. Red onions and cucumbers can be poured over with boiling water without heat treatment, but the cauliflower must be previously blanched in boiling water with turmeric. After blanching, you can pour the boiling pickling liquid over it.
5. Wait around 24 hours before eating.

BREADED TURKEY IN SESAME AND GROUND PISTACHIOS:

1. Mix the breadcrumbs, ground pistachios, and sesame for breading in the desired ratio. We are breading the turkey by putting it first in the breadcrumb/pistachio/sesame mix, then in eggwash, and then again in the mix of breadcrumbs, pistachios, and sesame.
2. Put a small amount of frying oil in a pan and heat it to a medium temperature (shallow-frying). The frying should be done at a medium temperature to avoid burning the outside layer of breading and to make the meat stay juicy. Any type of meat can be breaded this way - pork, chicken, etc.

HOMEMADE HOT MAYONNAISE:

1. If you are a beginner, you can make mayo with a hand mixer, to encourage yourself into some more complicated culinary ventures. Put the egg, oil, salt, mustard, lemon juice, vinegar, and other spices in a narrow bowl or a glass.
2. Put the hand mixer on the very bottom of your bowl and turn it on. In the beginning, do the mixing only at the bottom, and when an emulsion starts to form, you can start rising the mixer slowly towards the top. After a minute and a half, the mayonnaise should be done. Try it, and if you feel that some ingredient is missing, add more of it and mix it again with the hand mixer.
3. If the mayonnaise seems too liquid, that is a sign that it is missing oil, so feel free to add some more and use the mixer to make it get the desired consistency.

COLESLAW WITH HOMEMADE HOT MAYONNAISE:

1. Great or cut the cabbage into thin stripes. Cut the young onions sideways and as thin as possible. The carrots can be cut using the julienne technique. Julienne is the name of the special vegetable and fruit-cutting technique to get even, thin sticks as thick as matches. If you are not skilled with the knife, there is a wide variety of different kitchen tools on the market that will help you with this.
2. Add salt and mayonnaise to the cut vegetables.

RICE WITH GREEN PEAS AND PICKLED VEGETABLES:

1. Dice the onion and fry it in a pre-oiled pan and add the peas.
2. Wash the rice and add to the green peas and onions.
3. When the rice gets a bit toasted, add the vegetable stock. When it starts to boil, turn down the temperature and keep cooking it at a low temperature.
4. Add butter by the end of the cooking process.