Turkey Escalopes with Caramelised Apples and Cider Vinegar Sauce
This is one of the fastest recipes ever, yet absolutely five star. Because the flavour is so good you can't believe it all happens as quickly as it does. For this reason, make sure you have everything prepared and assembled ahead.
| 1 lb (450 g) turkey steaks|
| 1 small Braeburn apple, cored and cut into ½ inch (1 cm) dice, skin left on|
| 4 fl oz (110 ml) dry cider|
| 2 fl oz (55 ml) Normandy cider vinegar or other good-quality cider vinegar|
| 2 dessertspoons olive oil|
| 1 oz (25 g) butter|
| 2 shallots, peeled and finely chopped|
| 2 level teaspoons sugar|
| 1 level tablespoon crème fraîche|
| salt and freshly milled black pepper|
First of all place each turkey steak between two pieces of clingfilm or greaseproof paper. Then, gently bat them out to about half their original thickness: what you're aiming for here is something that looks like veal escalope. You can do this either using a rolling pin, or it works well using the base of a small saucepan. After that, unwrap each one and season it with salt and freshly milled black pepper.
Now assemble the prepared ingredients. Then heat one dessertspoon of oil and half the butter in a frying pan over medium heat. Next add the chopped shallots and soften them for about 2 minutes before removing and, using a draining spoon, transfer to a small plate. Now add the diced apple to the pan and cook this for about 1½ minutes or until this, too, is softened. Then turn the heat up to its highest setting, sprinkle in the sugar, then toss the apple pieces around until they are caramelised and tinged brown at the edges (30 to 60 seconds).
Next remove the apples to join the shallots on the plate. Now add the remaining oil and butter to the pan and, keeping the heat high, fry the escalopes two at a time for about 45 seconds on each side or just enough to brown nicely. Then return the first two escalopes to the frying pan. Pour in the cider and cider vinegar and let it bubble and reduce until the sauce has turned syrupy. This will take about 3 minutes. After that stir in the crème fraîche, reduce the heat and return the shallots and apples to the pan for a few seconds to heat through.
Serve the escalopes on a warm plate with the sauce and apples spooned over. I think it is nice with either rice or creamy mashed potatoes to soak up all the gorgeous sauce.
_This recipe first appeared in Sainsbury’s Magazine (Guide to Poultry and Game Cookery)._
Copyright © 2009 Delia Smith/NC Internet Ltd, ALL RIGHTS RESERVED.