Turkey Escalopes With Mustard And Caramelised Onions Recipes

TURKEY TENDERLOINS WITH CARAMELIZED ONIONS

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.

TURKEY ESCALOPES WITH MUSTARD AND CARAMELISED ONIONS

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.

TURKEY ESCALOPES WITH HOT MUSHROOM SAUCE

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.

TURKEY ESCALOPE WITH LEMON AND CAPERS

Steps:

• Lay a sheet of wax paper or cling film over the escalopes, or put them in a plastic bag, then pound them with a rolling pin to make them thinner.
• Sprinkle the flour over the escalopes until they are covered on both sides.
• Heat a frying pan over a medium-high heat and add the oil.
• Put the escalopes in the pan and cook for about two minutes on each side until lightly browned.
• Remove from the pan.
• Add the lemon juice, capers and parsley into the pan and let it bubble.
• Add the butter and then pour this over the escalopes.
• Serve with your favourite veggies.