Recipe: Escalope of turkey with a port sauce, cranberry and orange relish
One of NI’s best-known chefs, Nick Price, serves up a traditional Christmas feast — and all the ingredients are on sale at SuperValu
What you'll need
Turkey breast cut in thin slices (2 per person)
3 tbsp butter or oil for frying
for the Port Sauce
1onion, finely chopped
1tsp chilli powder
1tbsp tomato puree
300ml Ruby Port
750ml chicken stock
1tbsp redcurrant jelly
2 tbsp oil or butter to cook
for the Cranberry Relish
1 whole orange (cut into chunks, including the skin, with pips removed)
Caster sugar to taste (100g to start with)
Get three bowls and put the flour into one, the breadcrumbs into the next, and the milk and egg, beaten together, into the last. Take the turkey slices and dip first into the flour, then the egg and milk mixture and finally the breadcrumbs. Put on a plate and store in fridge until ready to cook.
Melt the butter or heat the oil in a medium-sized saucepan, sweat off the onion to soften, then add the chilli powder and cook for 3 mins. Add the tomato puree and the port. It’s important to burn off the alcohol in the port, so carefully set fire to it once boiling. Once flames subside, add the stock and redcurrant jelly. Simmer for 20 mins and strain the sauce, bring back to the boil and season. It may need a little more redcurrant jelly. Thicken if needed.
To make the cranberry relish, place all ingredients in a food processor and blitz, leave a bit of texture in the relish, then taste and adjust sugar levels.
Serve with seasonal vegetables.