Saturday, 9 April 2011

5.6 Saturday - Turkey and White Cream Sauce



Turkey thigh
2 medium potatoes
Cornflour, tsp
½ onion, chopped
2 garlic cloves
½ sp Seasoning
Cooking oil


Scrub the potatoes and prick them with a knife or fork and place them into a hot oven to bake for 30-40 minutes.

Cut the turkey thigh into medallions – large chunks – and in a large pan put a little cooking oil. When the oil is hot add the chopped onion and garlic. Now season the turkey, rubbing the seasoning all over the medallions, then add them, dipping them – both sides - into the oil, onion and garlic before placing them fully into the pan for cooking. After a few minutes, turn the medallions over to cook the other sides.

Once the turkey is browned both sides, add about ½ pint of hot water and continue cooking. Put a tsp of cornflour into a small dish and add a little water. Stir to make a paste and add this to the juices to help thicken them.

Prepare the vegetables.

As the turkey nears completion, add the mushrooms to the pan, sliced or diced, and cover. About three minutes later, pour about 150ml of cream over the medallions and into the juices, and stir with a wooden spoon until they have blended in.

Remove the potatoes from the oven, and cut them in half ready for serving.

Serve with the vegetables, medallions and sauce.

This meal appears on Shopping List 5


Pineapple fritters


6 sp flour
1 egg
¼ pint milk
½ fresh pineapple, peeled and roughly chopped
6 sp sugar
75ml cream
2oz butter
1 sp oil

Mix together the flour, egg ands milk to make a thick batter. Stir in the fresh pineapple. Make sure it is completely covered.

Heat the oil in a pan. Take 2 spoons of the pineapple mixture to make 1 fritter and place into the pan.

Repeat – there should be enough to make two fritters per person.

Keep a good eye on them because they will cook quickly. Turn them over with a spatula to make sure it is cooked on both sides.

In a small pan melt the butter then stir in the sugar and cook gently until the mixture is completely liquid. Be very careful as this will be extremely hot.

Use a whisk to mix the cream into the sugar and butter. Keep whisking until the liquid is of an even colour.

Plate up the fritters and drizzle the butterscotch sauce over.

Remember – this will be hot!

This meal appears on Shopping List 5 

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