Paupiettes Of Turkey With Curry Sauce Recipes

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour and curry powder until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; set aside., In a large skillet, heat oil over medium-high heat. Add squash, zucchini and onion; cook and stir until tender. Add turkey, lemon zest and reserved sauce; heat through. Serve with rice; sprinkle with cashews.

Steps:

• Heat the butter in a saucepan and add the onion. Cook, stirring occasionally, until wilted.
• Put 1 cup of the bread crumbs in a mixing bowl and add the broth. Stir. Add the cooked onion, nutmeg, parsley, egg, salt and pepper. Add turkey and blend well. Divide the mixture into 8 equal portions.
• Sprinkle remaining 1/2 cup of bread crumbs on a flat surface and roll each portion in bread crumbs.
• Flatten each portion into a round pattie about 3/4 inch thick.
• Heat about 2 tablespoons oil in 1 or 2 skillets large enough to hold the patties without crowding. Add the patties and cook about 4 minutes on each side or until nicely browned.
• Turn often as the patties cook.
• Meanwhile put the almonds in a skillet and cook, shaking the skillet and stirring, until the almonds are nicely browned. Remove from the heat and let cool.
• Spoon the curry sauce over the patties and sprinkle with almonds.

Steps:

• Slice the turkey breast, lengthwise, into 4 roughly equal scaloppines. Place them between sheets of plastic wrap and pound them until they are as thin as possible without breaking.
• In a saute pan heat 2 tablespoons of oil and 2 tablespoons of butter over medium-high flame and cook the apples and onion for 5 minutes. Add the coriander and parsley and cook 3 more minutes.
• Place 2 tablespoons of the stuffing on each turkey scaloppine. Fold up the filets as if you were wrapping a package, overlapping the edges. Tie them with kitchen thread.
• In a wide, deep saucepan or casserole, heat remaining butter and oil over high heat. Sear the meat on all sides. Remove meat, lower flame to medium and add carrots, celery and onion. Saute vegetables until light brown but not burned. Pour in chicken stock and wine and deglaze the pan, scraping up particles with a wooden spoon.
• Add the meat, bring to boil, reduce to simmer and cook, covered, for 25 minutes.
• Remove meat from pan, cut off thread. Reduce cooking liquid by half. Strain and return to heat. Add cream and curry and reduce by two-thirds while stirring constantly. Adjust seasoning if desired. Pour over meat.

Steps:

• Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.
• Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.

Steps:

• Heat 1 tablespoon of the butter and the vegetable oil in a heavy 2- to 3-quart saucepan or heat-proof casserole. Add half the shallots, and cook over medium heat until lightly browned. Add the paupiettes, and briefly brown them on both sides.
• Add the wine and stock to the saucepan, cover and cook over medium-low heat for about 35 minutes, or until the juices run clear and an instant-read thermometer registers 150 degrees when inserted into the center. Remove the paupiettes from the pan.
• While the paupiettes are cooking, heat the remaining butter in a skillet. Add the mushrooms and remaining shallots, and cook over high heat until the mushrooms are lightly browned. Stir in the Cognac, scrape the pan, and set aside.
• When the paupiettes have been removed from the pan, stir in the contents of the skillet. Cook briefly, until the sauce is lightly thickened. If desired, the cream can be added at this point and the sauce cooked for a few minutes longer. Season with salt and pepper.
• Return the paupiettes to the pan briefly to reheat them, basting with the sauce, then serve, sprinkled with the chervil.