Turkey Escalopes With Hot Mushroom Sauce Food

TURKEY ESCALOPES & GIANT COUSCOUS

Steps:

• Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion and aubergine for 15-20 mins, or until softened. Add the garlic and chilli flakes and cook for 1 min more. Tip in the tomatoes and olives and cook for another 10 mins.
• Meanwhile, heat the grill high. Mix the remaining oil and the lemon zest together, then rub on both sides of the turkey escalopes. Put the escalopes on a baking sheet and grill for 5-6 mins on each side serving until cooked through.
• Cook the couscous following pack instructions, then drain and stir through the tomato sauce along with the basil. Slice the escalopes and serve with the couscous, parmesan and extra basil leaves.

TURKEY ESCALOPES WITH HOT MUSHROOM SAUCE

Steps:

• Coat the turkey escalopes in the seasoned flour and reserve the remaining flour.
• Heat 1 tbsp of the oil in a large frying pan then brown the escalopes on all sides. Remove from the pan.
• Add the remaining oil to the pan and gently sauté the garlic, chilis and onion for 3 minutes.
• Add the sliced mushrooms and continue to sauté for 3 more minutes or until the onion and mushrooms have softened but not browned.
• Sprinkle in the remaining flour and cook, stirring for 2 minutes.
• Slowly stir the stock and soy sauce into the pan and bring to the boil, stirring throughout. Reduce the heat and return the turkey escalopes to the pan. Cover with a lid or a large sheet of tin foil and simmer gently for 4-6 minutes or until the turkey is thoroughly cooked.
• Add the sherry and creme fraîche, then cook for 2 more minutes.

TURKEY ESCALOPES WITH MUSTARD AND CARAMELISED ONIONS

Steps:

• Heat 2 tbsp oil in a saucepan,add the onions and sugar and cook very gently for 15 mins untilvery soft and lightly golden.Add the white wine and bring to the boil until reduced.Put aside to cool.
• In a small bowl,mix the remaining oil with 1 1/2 tbsp mustard and the garlic and season well.Brush over the turkey and set aside.Mix the remaining mustard with the mayo and reserve.
• Cut the ciabatta in half lengthways,then cut each half into two pieces.
• Barbecue (or grill,or even George Foreman!) the turkey for 4-5 mins,turn over and brush with the remaining mustard oil,grill until cooked through.
• Toast the ciabatta on the grill,cut side down,spread with the mustard mayo,top with a turkey escalope,spoon over the onion,add a little rocket and top with ciabatta.

TURKEY ESCALOPE WITH LEMON AND CAPERS

Steps:

• Lay a sheet of wax paper or cling film over the escalopes, or put them in a plastic bag, then pound them with a rolling pin to make them thinner.
• Sprinkle the flour over the escalopes until they are covered on both sides.
• Heat a frying pan over a medium-high heat and add the oil.
• Put the escalopes in the pan and cook for about two minutes on each side until lightly browned.
• Remove from the pan.
• Add the lemon juice, capers and parsley into the pan and let it bubble.
• Add the butter and then pour this over the escalopes.
• Serve with your favourite veggies.

TURKEY WITH MUSHROOM SAUCE

Steps:

• Place turkey in a 5-qt. slow cooker. Brush with melted butter. Sprinkle with seasonings. Top with mushrooms. Pour wine over all. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°)., Remove turkey to a serving platter; tent with foil. Let stand 10 minutes before slicing., Transfer cooking juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve turkey with sauce.