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Turkey escalopes with ginger and sherry

  • 4 x 125g RSPCA Assured turkey breasts
  • 2 tbsp sunflower oil
  • Salt and Fairtrade pepper
  • 3 spring onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 75g cold butter cubed 
  • Thumb-size piece of ginger, grated
  • 250ml chicken stock
  • Generous splash of sherry
  • Small bunch of fresh tarragon

This deliciously fresh tasting dish just proves that its worth serving all year round.

  • 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 half an 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 thickness.  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.
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