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Poultry and Game Recipes -
Turkey Breasts in
Cider
Recipe
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Poultry and Game
Recipes
-
Turkey Breasts in
Cider Recipe
Ingredients
Serve
4
-
2 tablespoons plain flour
-
500 g/1
lb turkey breast, cut into
2.5 cm/1 inch squares
-
2 tablespoons
sunflower oil
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2 small onions, sliced
-
400 ml/14 fl oz dry cider
-
3 large red peppers, cored, deseeded and
sliced
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2 tablespoons single cream
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salt and pepper
-
chopped parsley, to garnish
Method:
-
Put the flour in a polythene bag and season with
salt and pepper. Add the turkey and shake well to
coat.
-
Heat
the oil in a large frying pan. Add the onions and
fry for 5 minutes over a low heat until softened.
-
Add the turkey pieces to the pan, reserving any
excess flour, and fry over a moderate heat, turning
frequently, for 4-5 minutes until golden brown.
-
Using a slotted spoon, transfer the turkey and
onions to a plate.
Add any reserved seasoned flour to the pan and cook
for 1 minute, stirring constantly.
-
Gradually pour in
the cider, season to taste with salt and pepper and
bring to the boil, stirring. Return the turkey and
onions to the pan, together with the red peppers.
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Reduce the heat and simmer for
15-20
minutes, or until the turkey is cooked through.
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Remove from the heat, stir in the cream, transfer to
a warm serving dish, garnish with parsley and serve
immediately.
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