No Thanksgiving or Christmas is quite complete without Turkey.
With this recipe I've wrapped it up for you.
'Saltimbocca' style, an escalope beaten thin seasoned with pepper, a sage leave and a slice of Parma ham, two things that go really well with turkey.
This dish doesn't need much work and is quick to cook.
Serve it with a squeeze of lemon, your favourite roast winter veggies, squashes, creamed potatoes, stovetop stuffing and cranberry sauce.
What you need for 4 people..
Ingredients
4 turkey escalopes approx 150gms each.
8 slices of Parma Ham, or your local regional cured ham.
8 Sage leaves
50ml olive or rapeseed oil.
black pepper
nb. no salt needed that'll come from the ham.
Method.
Cut the escalope in two and between 2 layers of cling film beat it thin about 5mm is good.
You can skip the beating if you want and just cut the escalope in two,and follow the next steps.
Lay the slices of the Parma ham on a clean work surface,set a
piece of turkey on the lower half of each, place a sage leaf on top season with black pepper, fold the remaining Parma over this. keep them refrigerated while you clean down.
They don't have to be cooked now they will keep 2days covered in the bottom of your fridge.
To cook heat a little oil in the pan fry them in batches depending on the size of your pan or just place them on a baking sheet with a drizzle of oil and cook in the oven at 170°C 6-8mins, cook for longer if you opted to leave them thick.
Also good for cooking on the BBQ, or should that be on the 'Barbie' if your lucky enough to have Christmas down-under. Enjoy!
With this recipe I've wrapped it up for you.
'Saltimbocca' style, an escalope beaten thin seasoned with pepper, a sage leave and a slice of Parma ham, two things that go really well with turkey.
This dish doesn't need much work and is quick to cook.
Serve it with a squeeze of lemon, your favourite roast winter veggies, squashes, creamed potatoes, stovetop stuffing and cranberry sauce.
What you need for 4 people..
Ingredients
4 turkey escalopes approx 150gms each.
8 slices of Parma Ham, or your local regional cured ham.
8 Sage leaves
50ml olive or rapeseed oil.
black pepper
nb. no salt needed that'll come from the ham.
Method.
Cut the escalope in two and between 2 layers of cling film beat it thin about 5mm is good.
You can skip the beating if you want and just cut the escalope in two,and follow the next steps.
Lay the slices of the Parma ham on a clean work surface,set a
piece of turkey on the lower half of each, place a sage leaf on top season with black pepper, fold the remaining Parma over this. keep them refrigerated while you clean down.
They don't have to be cooked now they will keep 2days covered in the bottom of your fridge.
To cook heat a little oil in the pan fry them in batches depending on the size of your pan or just place them on a baking sheet with a drizzle of oil and cook in the oven at 170°C 6-8mins, cook for longer if you opted to leave them thick.
Also good for cooking on the BBQ, or should that be on the 'Barbie' if your lucky enough to have Christmas down-under. Enjoy!
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