Turkey Escalopes with Apricot Chutney Recipe
Ingredients
| 4 x 175-225 g / 6-8 oz turkey steaks | ||
| Plain flour | 1 Tablespoon | |
| Ground black pepper | 1 To taste | |
| Olive oil | 1 Tablespoon | |
| Flat-leaf parsley sprigs, to garnish | ||
| Orange wedges, to serve | ||
| 125 g / 4 oz no-need-to-soak dried apricots, chopped | ||
| 1 red onion, peeled and finely chopped | ||
| 1 tsp grated fresh root ginger | ||
| Caster sugar | 2 Tablespoon (APRICOT CHUTNEY:) | |
| Finely grated rind of 1/2 orange | ||
| 125 ml / 4 floz fresh orange juice | ||
| 125 ml / 4 fl oz ruby port | ||
| Whole clove | 1 (APRICOT CHUTNEY:) | |
| Salt | To Taste | |
Directions
1. Put a turkey steak on to a sheet of non-pvc clingfilm or non-stick baking parchment. Cover with a second sheet.
2. Using a rolling pin, gently pound the turkey until the meat is flattened to about 5 mm/ 1/4 inch thick. Repeat to make 4 escalopes.
3. Mix the flour with the salt and pepper and use to lightly dust the turkey escalopes.
4. Put the turkey escalopes on a board or baking tray and cover with a piece of non-pvc clingfilm or non-stick baking parchment. Chill in the refrigerator until ready to cook.
5. For the apricot chutney, put the apricots, onion, ginger, sugar, orange rind, orange juice, port and clove into a saucepan.
6. Slowly bring to the boil and simmer, uncovered for 10 minutes, stirring occasionally, until thick and syrupy.
7. Remove the clove and stir in the chopped coriander.
8. Heat the oil in a pan and chargriddle the turkey escalopes, in two batches if necessary, for 3-4 minutes on each side until golden brown and tender.
9. Spoon the chutney on to four individual serving plates. Place a turkey escalope on top of each spoonful of chutney. Garnish with sprigs of parsley and serve immediately with orange wedges.
2. Using a rolling pin, gently pound the turkey until the meat is flattened to about 5 mm/ 1/4 inch thick. Repeat to make 4 escalopes.
3. Mix the flour with the salt and pepper and use to lightly dust the turkey escalopes.
4. Put the turkey escalopes on a board or baking tray and cover with a piece of non-pvc clingfilm or non-stick baking parchment. Chill in the refrigerator until ready to cook.
5. For the apricot chutney, put the apricots, onion, ginger, sugar, orange rind, orange juice, port and clove into a saucepan.
6. Slowly bring to the boil and simmer, uncovered for 10 minutes, stirring occasionally, until thick and syrupy.
7. Remove the clove and stir in the chopped coriander.
8. Heat the oil in a pan and chargriddle the turkey escalopes, in two batches if necessary, for 3-4 minutes on each side until golden brown and tender.
9. Spoon the chutney on to four individual serving plates. Place a turkey escalope on top of each spoonful of chutney. Garnish with sprigs of parsley and serve immediately with orange wedges.
Chef
