Christmas turkey | turkey breasts | 3-bird roast | bronze turkeys | smoked turkey | multi bird roast | turkey roast | free range turkey | oven ready turkey | 6-bird roast | Label Anglais chickens

FARMERS ARTISAN EXCELLENCE TASTE INNOVATION

FARMERS ARTISAN EXCELLENCE TASTE INNOVATION

AdlingtonLtd is a seasonal producer of whole turkeys for the Christmas festivities and an all year round producer of turkey products, including boneless joints, marinated barbeque, cooked and traditionally smoked turkey.
As mentioned on ‘Foodie Thursday’ on the Simon Mayo Radio 2 Drive time show

Turkey steaks with crème fraiche and cider sauce

  • Serves 4
  • 10 minutes to prepare
  • 40 minutes to cook

Ingredients

  • 12 shallots
  • 2tbsp sunflower oil
  • 25g/1oz butter
  • 4 British Turkey breast steaks
  • 300ml/1/2pt dry cider
  • 1 chicken stock cube
  • 1tsp chopped fresh thyme
  • 200ml/7fl oz crème fraiche

To garnish:

  • 50g/2oz butter
  • 1tbsp caster sugar
  • 2 red-skinned apples, cored and thickly sliced

Method

Blanch the unpeeled shallots in a pan of boiling water for 5 minutes. Drain, leave until cool enough to handle and then pull off the skins.

Heat the oil and butter in a frying pan and, when foaming, fry the turkey steaks until browned on both sides. Remove from the pan and set aside.

Add the shallots to the pan and fry for 5 minutes, stirring occasionally. Pour in the cider, crumble in the stock cube, add the thyme and return the turkey to the pan. Cover and simmer for 15 minutes.

Stir the crème fraiche into the pan, season and leave over a gentle heat while preparing the garnish.

In a separate pan, heat the butter and sugar together, stirring until melted. Add the apple slices, a few at a time, and fry over a brisk heat until lightly caramelised.

Serve the turkey with some sauce, garnished with the apple slices. Accompany with new potatoes and asparagus.