Serves 2
2 Turkey breasts
1 medium onion
1 bunch of tarragon
1 tbsp of vinegar
1/5 pint of sherry splash of gravy browning (optional)
¼ of a pint of cream seasoning
Roast seasoned turkey breasts on a tray for 25-30 minutes or until
juices run clear.
Put stock/water or wine to half cover the breast (to keep succulent
and add flavour) and then cover tightly with foil. To brown, remove
foil.
Dice onion finely and sauté until soft. Add tarragon and
vinegar, allow to reduce and add sherry.
Allow to reduce again by 2/3, season and add cream.
Bring to the boil and immediately reduce heat to simmering point.
Cook out for 6-7 minutes and then add a splash of gravy browning.
Check seasoning, consistency and colour.
Serve turkey and spoon sauce generously over.
This is
just one of the many recipes that chalet staff use
throughout the winter. For
more great recipes click here.
