Turkey Escalope with Cider & Apple Sauce with JB Gill Cooking

Turkey Escalope with Cider & Apple Sauce with JB Gill

Prep Time – 15-20 mins

Cook Time – 10 mins

Serves 4

Ingredients:

  • 500g turkey breast
  • 1 small eating apple, cored and cut into 1 cm cubes, leaving the skin on. 
  • 120 ml dry cider 
  • 60 ml cider vinegar
  • 20ml rapeseed oil
  • 25 g salted butter
  • 1 tsp Dijon Mustard
  • 2 cloves of garlic, crushed. 
  • 2 banana shallots, peeled and finely chopped
  • 10g demerara sugar
  • 25ml full-fat crème fraîche
  • Salt and pepper to season
  1. Put the turkey breasts between two sheets of baking parchment and using a rolling pin, flatten them out so they halve in thickness.  Cut the breasts in half to give you 4 escalopes. 
  2. Season with salt and pepper.
  3. Heat half the olive oil and half the butter in a frying pan over medium heat. Add the shallots and garlic and soften them for 2 minutes and remove and place in a bowl. 
  4. Using the same pan, add the apples and cook for 2 minutes. Once softened, turn the heat up high and sprinkle in the demerara sugar to caramelise the apples. Remove the apples and add them to the shallots. 
  5. In the same pan, add the remaining oil and butter and fry 2 escalopes at a time, for about a minute each side until nicely browned. Remove and keep warm while frying the remaining escalopes. 
  6. Put all the escalopes back into to the pan and pour in the cider and cider vinegar and let it bubble and reduce until the sauce has turned syrupy. 
  7. Now add the cooked shallots and apples, crème fraiche and mustard and season to taste.

 

For the perfect roast potatoes

Prep Time – 5 mins

Cook Time – 45 mins

Serves 4

Ingredients:

  • 6 large Maris Piper potatoes, peeled, cut into chunks
  • 50g beef dripping  
  • Large pinch of salt 

 

  1. Preheat the oven to 200C/180C Fan/Gas 6.
  2. Place the potatoes in a large pan of cold water, add the salt, bring to the boil and then simmer for 4–5 minutes, or until the outside of the potatoes are beginning to soften.
  3. Drain the potatoes, put them back into the pan and put a lid on so you can shake them rigorously to roughen up the edges.
  4. Put the beef dripping into a roasting tin and into the oven until sizzling.  
  5. Place the potatoes in the tin and baste them with the dripping. Roast for 30 minutes, or until starting to brown. Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp.

Lemon Butter Green Beans with Garlic and Parmesan

Prep Time: 10 minutes

Cook Time: 10 minutes

Serves 4 

Ingredients:

  • 225g green beans (cleaned and trimmed)
  • 2 tbsp butter
  • 2 cloves garlic (minced)
  • 1/2 lemon (zested and juiced)
  • 1 tbsp grated Parmesan cheese.
  • Salt and pepper to taste

 

  1. Fill a large bowl with ice cubes and cold water and set aside.
  2. Bring a large pot of water to a boil. Add green beans and cook for about 3 minutes until crisp-tender. Drain beans and immediately place in ice water to stop the cooking.
  3. Melt butter in a pan and cook the garlic for 1 minute, then add the lemon juice and cook for 1 minute more. 
  4. Drain green beans and add to the pan, sauteing them for a for about 3-4 minutes. Once warmed through, add the Parmesan cheese and lemon zest. Season to taste and serve.