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.
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
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)._
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No lumps or watery potato here: with Delia's help you will make perfect mash every time as long as you follow a few simple rules. Once you've mastered it, what could be better with your suppertime sausages?
Most Popular recipes
- Traditional Braised Red Cabbage with Apples
- Apple and Almond Crumble
- Curried Parsnip and Apple Soup with Parsnip Crisps
Flavours of France plus win Le Creuset cookware
Win a new 2014 Leisure Cookmaster range cooker in time for Christmas
Palette knife serrated
07 Dec 2013 10:41
06 Dec 2013 12:44
|Food and travel||
places to eat in London
06 Dec 2013 14:15
04 Dec 2013 14:22
|Can Anyone Help?||
rare/medium roast beef
07 Dec 2013 08:04
06 Dec 2013 09:54
06 Dec 2013 14:18
05 Dec 2013 16:54