Recipes

Henrietta says "Don't banish turkey to just Christmas. This deliciously fresh tasting dish just proves that it's worth serving all year round."

Serves 4

    4 x 125g (4oz) Freedom Food turkey breasts
    2 tbsp sunflower oil
    Sea salt and freshly ground black pepper
    3 spring onions, finely chopped
    2 garlic cloves, finely chopped
    2 tbsp lemongrass, finely chopped
    1 tbsp fresh ginger, peeled and grated
    5 tbsp medium sherry
    100ml (4fl oz) chicken stock
    50g (2oz) cold unsalted butter, diced
    Rice and seasonal vegetables to serve

Method

To make the turkey escalopes, lay each turkey breast on a piece of clingfilm and then cover with another piece. Use a rolling pin (or even a saucepan will do) bash the meat to flatten until it has almost tripled in size but thinned down to no more than 1/2 inch thick.

Heat the oil in a heavy-based pan. Season the turkey and cook them for about 2-3 minutes on each side, depending on their thicknesss. Using a slotted spoon, transfer them to a warm serving dish and keep warm.

In the same pan, cook the spring onions, garlic, lemongrass and ginger for about 5 minutes or until soft. Add the sherry and stock, turn up the heat and bring to the boil. Reduce the liquid by about one-third, then turn down the heat and beat in the butter, a small piece at a time until it is incorporated and the sauce has a shiny texture. Pour over the turkey breasts and serve.