This fantastic recipe was created by executive head chef Steve Hurst from Allertons Restaurant at the De Vere Grand Harbour Hotel, Southampton make interesting use of turkey leftovers.
Escalope of turkey with red wine 'mash' & onion marmalade
Ingredients:
6 x 6oz escalope of turkey (breast meat)
pint red wine
4 large jacket potatoes
pint of cider
4 large red onions (thickly sliced)
Chopped parsley
200g dark brown sugar
pint of veal jus
125g butter (softened)
Eggwash (four egg yolks and milk)
500g breadcrumbs (or brioche crumbs)
125g plain four
Method
1. Bake the potatoes in a medium oven until well cooked. Rest and cut in half, remove the potato flesh from the skins.
2. Place into a mixing bowl and add the softened butter and half of the red wine. Cover with cling film and keep to one side.
3. Flour, eggwash and breadcrumb the turkey escalopes then pan fry in butter and olive oil for four to five minutes on each side, until tender and golden.
4. Cook the red onions, cider and sugar together over a low heat (stirring continuously), until all fluid has been reduced to a tenth - this will take about an hour. Layer the mash, turkey and onions on a large plate - then serve.
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