Chargilled Turkey Escalope with Plum Tomato and Welsh Rarebit

turkey walsh

 

             Ingredients 

  •  Turkey  Escalope    4 x 160g
  • 50g flour
  • 50g butter
  • 250ml  strong beer
  • 250g cheddar cheese
  • 2tsp English mustard
  • 2 tbsp Worcestershire sauce
  • black pepper
  •  4 plam tomato
  • salt ,pepper oil,lemon zest

 

Method:

1.Preheat the oven to 200C.For the turkey, place the turkey breast between two sheets of cling film. Using a rolling pin or meat mallet, flatten the turkey to about 1½cm/½in thick.Place the turkey into a shallow dish with the olive oil, lemon zest and salt and freshly ground black pepper and leave to marinate for 30 minutes, if time allows.To cook the turkey, heat a little oil in a pan. Fry the turkey for 3-4 minutes on each side, or until completely cooked through.

2.In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper.

3.To cook the turkey, heat a little oil in a  chargrill  pan. Fry the turkey for 3-4 minutes on each side, or until completely cooked through.

3.Into the turkey  add  slice plum tomato  and  the cheesy mixture . Cook in the oven  around 8 minut .

4.Served  with vegetables and new poato

Enjoy!! ETC TOPCHEF MAREK

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