Turkey Escalopes With Mustard And Caramelised Onions Recipes

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Sprinkle both sides of turkey with salt and 1/4 teaspoon pepper. Cook turkey in oil about 5 minutes, turning once, until brown on both sides.
• Pour wine into skillet; reduce heat. Cover and simmer 30 to 40 minutes or until juice of turkey is no longer pink when centers of thickest pieces are cut. Remove turkey from skillet; keep warm.
• Melt butter in skillet over medium-high heat. Cook onions in butter 5 minutes, stirring frequently; reduce heat to medium. Stir in brown sugar, thyme and 1/4 teaspoon pepper. Cook 15 to 20 minutes, stirring occasionally, until onions are golden brown.
• Slice turkey. Serve turkey with onions.

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.

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.

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.