What shall do with my turkey escalopes for dinner?

Question

To put with them we have:
tinned tomatoes, peppers, mushrooms, onions, a good selection of fresh & dried herbs & spices, rice, pasta and new potatoes, frozen peas, tinned sweetcorn, fresh spinach, mange tout or stir fry veg.
We have an oven, grill, hob or microwave and are competent cooks.
We like to experiment with flavours so more unusual recipies score high - it's got to be edible.
Suggestions please:

Answer 1

Turkey - even escalopes - needs to be cooked s l o w l y. Wrap each one in aluminium foil with a dab of butter and a small slice of lemon and put them in a deep metal dish in preheated oven (Gas Mk 3) for 90 mins.

Slice the peppers, mushrooms and onions, toss and garnish with a dash of vinegar and if you have it a little Parmesan cheese.

Unwrap the escalopes, sprinkle with rock salt and (lightly) with herbs.

Serve with plain boiled rice.

I'll bring the wine - white Zinfandel. Okay, what time do you want me to be there?

Answer 2

Ingredients

2 6 ounce turkey escalopes
1 glass sparkling muscatel
-grape juic; e or vermouth
5 fl double cream
1 salt and pepper
1 tb oil
1 tb butter

Instructions

Wrap the escalopes in clingfilm and flatten gently with the back of a
heavy frying pan until they are really thin. Peel off the clingfilm.

Heat the oil then the butter in a large frying pan. Put in the meat
and press down firmly so it is all in contact with the frying pan.

Let it sizzle for between one minute and a minute and a half,
depending on how thin you've managed to flatten the escalopes, turn
them over and repeat the timing.

The meat will be thoroughly cooked through - you do not ever want pink
turkey - but very tender. Put the meat on warmed plates.

Pour the grape juice or vermouth into the frying pan, stir it round
to pick up all the bits from the meat, then add the double cream and
let it bubble (double cream boils beautifully) and reduce slightly.

Pour it over the turkey and serve with pasta or new potatoes

Answer 3

Fry the turkey slowly in a covered frying pan until a good browned caramel appears. Add a little water if it gets too dry towards the end and keep warm and moist.

Meanwhile boil a kettle of water.

In a non stick pan with a tightly fitting lid gently fry sliced onion in a little olive oil and butter until soft. Add sliced pepper, mushrooms and frozen peas and continue cooking until excess liquid has gone.

Add one mug of dry long grain rice and one and a half mugs of "boiling" water which should continue to boil when added to the pan.

Stir all together and when boiling jam the lid tightly on (I add weights to add to the pressure) and turn the heat right down to its lowest so that the liquid is only just simmering.

Time this for exactly 6 minutes THEN turn off the heat BUT DO NOT TAKE THE LID OFF TO PEEP and leave as it is for 10 minutes.

Now you can peep. Stir the vegetables into the rice adding a little salt and pepper and fresh herbs if you like.

Voila....your meal is ready.

Answer 4

Turkey Escalopes

Ingredients
2 tbs plain flour
3 tsp Schwartz Garlic Italian Pasta Seasoning
4 boneless, skinless turkey breasts
50 g (2 oz) butter
1 tbs oil
4 slices ham
50 g (2 oz) button mushrooms, sliced
50 g (2 oz) Cheddar cheese, grated



Preparation













Place the flour and 1 tsp Seasoning in a polythene bag and shake until well mixed. Toss the turkey in the flour mixture until completely coated.




Heat the butter and oil together in a large frying pan, add the turkey and gently fry for 20-25 minutes, turning occasionally, until the meat is tender and golden.




Cut the slices of ham in half and place on top of the turkey. Cover with the mushrooms. Mix together the cheese and remaining 2 tsp Pasta Sauce Seasoning, sprinkle over the turkey and baste with surrounding butter. Cover and cook for a further 5-10 minutes or until the cheese has melted.





Serves 4

Preparation and cooking time: 45 min.

Answer 5

Cheese Topped Turkey Escalopes
1 tbsp light olive oil or vegetable oil
75 g mushrooms eg button, closed cup, chestnut, finely diced
1 bunch salad onions, finely sliced
200 g carton Creamery Light soft cream cheese
2 slices Premium smoked ham, finely diced
salt and freshly ground black pepper
oil to shallow fry
4 x turkey escalopes

method
1. Heat the oil in a large frying pan, stir in the mushrooms and salad onions and gently fry for 3-4 minutes until softened but not browned. Allow to cool.

2. Place the Creamery into a small mixing bowl, stir in the sauteed mushrooms, salad onions, diced ham and add seasoning to taste.

3. Heat the remaining 1 tbsp of oil in the frying pan, cook two escalopes at a time for 10 - 15 minutes each side, until golden brown and thoroughly cooked through.

4. Place the escalopes onto a baking tray and pour any cooking juices from the frying pan into the cream cheese mixture and mix in.

5. Preheat a hot grill.

6. Divide the cream cheese mixture into four and spoon onto each escalope smoothing the mixture to the edges.

7. Place the topped escalopes under the grill for 4 - 5 minutes until the mixture starts to brown and slightly melts.

Answer 6

With what you have i would have to say a good curry would be the best thing for them. dont overcook the turkey though or it will get chewy. a good curry is everything in the pot with plenty of herbs and spices and the braise the rice with the peas and sweetcorn it will go down a treat

Answer 7

dice onion pepper potato saute in pot till soft add pea sweetcorn blend tomatoes add half to pot cook 1hr slowly add past a voila minestrone.flatten escalopes sprinkle herbs salt pepper place spinach on top wrap in plastic film tie both ends poach in water .make rissoto with rice tomato and veg .serve turkey ontop

Answer 8

both are roughly the same except when it comes to protein. MOST veggies include a respectable amount of protein; fruits does not.

Answer 9

The word fruits has different meanings depending on context.

Answer 10

New potatoes and mange tout