Take a break from tradition and try something different. Better than the same old roast and a lot easier to get right as well. Get the prep done ahead of time and your guests will be impressed with your no stress lunch, cooked and on the table in no time! Great with soft cheesy polenta and coleslaw.
I hope you enjoy this recipe,
Darren x
Serves: 6
Prep Time:10 minutes
Cooking Time: 20 minutes
1 Turkey breast fillet, (free range)1.5kg
16 Sage leaves
Black pepper, freshly ground, to taste.
Salt flakes, to taste
12 Pancetta, large thin round slices, mild
120ml Olive oil, light
4 Shallots, peeled and sliced thin
150ml Dry white wine,
175ml Chicken stock
Juice of half a lemon
60g Butter, unsalted, cold and diced
Trim the turkey breast and cut it into 12 equal sized pieces. Flatten each piece by pounding with a meat mallet or rolling pin in between cling wrap. Season each piece of the meat with with black pepper only, no salt at this point, and then place a sage leaf onto the surface of each one.
Wrap a slice of pancetta to cover the sage, around each piece of turkey and reserve.
Preheat an oven to 160°C and then heat a large frying pan and add 30ml of olive oil to the pan, cook 4 pieces of saltimbocca at a time by laying them down into the pan sage side down. Cook for 4 minutes before turning them over and cooking for a further 4 minutes. Place the turkey onto a baking tray lined with paper and set aside while you cook the remaining 8 pieces in sets of 4. Please note don’t clean the pan in between each batch.
Place all of the turkey pieces into the oven and turn the oven off while you make the sauce.
Place the pan onto a low heat and add the shallots, gently sauté and cook the shallots, with a few grinds of pepper and a pinch of salt flakes for 5 minutes.
Turn the heat to medium and add the white wine to deglaze, scrape the base of the pan and reduce the wine by half. Add the chicken stock and again reduce this by half. Add a few drops of lemon juice and the remaining sage leaves. Heat to a boil and whisk in the butter a cube at a time until you have a smooth and shiny sauce.
Serve the turkey pieces and on a platter or plated and serve the sauce immediately.
