Turkey Escalopes with Apricot Chutney Recipe

Ingredients :

• 4 x 175-225g / 6-8oz turkey steaks

• 1 tbsp plain flour

• salt and freshly ground black pepper

• 1 tbsp olive oil

• flat-leaf parsley sprigs, to garnish

• orange wedges, to serve
  
  For the Apricot Chutney :

• 125g / 4oz no-need-to-soak dried apricots, chopped

• 1 red onion, peeled and finely chopped

• 1 tsp grated fresh root ginger

• 2 tbsp caster sugar

• finely grated rind of ½ orange

• 125ml / 4 fl oz fresh orange juice

• 125ml / 4 fl oz ruby port

• 1 whole clove

Method :

1. Put a turkey steak onto a sheet of non-pvc cling film or non-stick baking parchment. Cover with a second sheet. Using a rolling pin, gently pound the turkey until the meat is flattened to about 5mm / ¼ inch thick. Repeat to make 4 escalopes.

2. Mix the flour with the salt and pepper and use to lightly dust the turkey escalopes. Put the turkey escalopes on a board or baking tray and cover with a piece of non-pvc cling film or nonstick baking parchment. Chill in the refrigerator until ready to cook.

3. For the apricot chutney, put the apricots, onion, ginger, sugar, orange rind, orange juice, port and clove into a saucepan.

4. Slowly bring to the boil and simmer, uncovered for 10 minutes, stirring occasionally, until thick and syrupy. Remove the clove and stir in the chopped coriander.

5. Heat the oil in a pan and char griddle the turkey escalopes, in two batches if necessary, for 3-4 minutes on each side until golden brown and tender.

6. Spoon the chutney on to four individual serving plates. Place a turkey escalope on top of each spoonful of chutney. Garnish with sprigs of parsley and serve immediately with orange wedges.