Turkey escalopes
with ginger and sherry
This deliciously fresh tasting dish just proves that it's worth serving all year round.
Serves 4
Ingredients
4 x 125g (4oz) Freedom Food turkey breasts
2 tbsp sunflower oil
Sea salt and freshly ground black pepper
3 spring onions, finely chopped
2 garlic cloves, finely chopped
2 tbsp lemongrass, finely chopped
1 tbsp fresh ginger, peeled and grated
5 tbsp medium sherry
100ml (4fl oz) chicken stock
50g (2oz) cold unsalted butter, diced
Rice and seasonal vegetables to serve
Method
- To make the turkey escalopes, lay each turkey breast on a piece of clingfilm and then cover with another piece. Use a rolling pin (or even a saucepan will do) bash the meat to flatten until it has almost tripled in size but thinned down to no more than 1/2 inch thick.
- Heat the oil in a heavy-based pan. Season the turkey and cook them for about 2-3 minutes on each side, depending on their thicknesss. Using a slotted spoon, transfer them to a warm serving dish and keep warm.
- In the same pan, cook the spring onions, garlic, lemongrass and ginger for about 5 minutes or until soft. Add the sherry and stock, turn up the heat and bring to the boil. Reduce the liquid by about one-third, then turn down the heat and beat in the butter, a small piece at a time until it is incorporated and the sauce has a shiny texture. Pour over the turkey breasts and serve.
- Season well with salt and pepper. Serve topped with the tarragon.