Dave Watts' Turkey escalope with beetroot and caper chutney, golden raisins and pan juices

A delicious turkey recipe for the summer, created by chef Dave Watts. A showstopper that's perfect for entertaining.


  • Serves: 4
  • Preparation time:
  • Cooking time:

Method

Preheat the oven to 180°C/gas mark 4

Put the washed beetroots onto a sheet of tin foil with the water, salt and oil. Wrap the beetroot tightly in the foil and place on a baking tray.

Put into the hot oven for between 45minutes to an hour depending on the size. Check that the beetroots are cooked by pushing a small knife into them. There should be no resistance. Take them out of the oven and leave them to cool until you can handle them.

In the meantime, put a small pan on a medium heat and add the onions and white wine vinegar. Keep on the heat until the vinegar has completely evaporated.

Don’t allow the liquid to completely from the pan, while there is still some liquid in the pan add the sugar and salt. Turn down the heat down to low cook for a further 10 minutes. Stir intermittently. Crush the caraway seeds into a powder, add to the mix and remove from the heat.

Next, soak the jasmine teabag in the boiling water for 5 minutes. Take out the bag and add the sultanas to the infused water for 30 minutes (if you can, leave them to soak overnight). Strain them through a sieve, letting the excess liquor drain out of them. Put them on some kitchen paper to absorb any remaining liquid. Set 20g of the sultanas aside for garnishing.

Once the beetroots are cool to touch, softly scrape off the skin and discard. Trim the beetroots into rough cubes, reserve 125g of the trim for the puree. Cut the beetroots into 3-4mm thick slices then into 3-4mm batons and finally 3-4mm cubes.

For the puree; put the beetroot trimmings, port, balsamic vinegar, cream, salt and pepper in to a pan. Bring to a boil and then remove from the heat and transfer to a blender. Blitz it on high until the mixture is smooth.

For the chutney; add in the diced beetroot, purée, onion reduction, capers and drained sultanas to a bowl. Stir well to combine. Taste the chutney and adjust the seasoning. Store the chutney in an air tight container until needed.

For the turkey escalopes; put the flour, beaten egg and breadcrumbs into separate containers. Season each well with salt and pepper.

Coat each of the turkey escalopes in the flour, then the egg and finally the panko crumbs. Put the escalopes on an oven tray, leave in the fridge until needed.

When you are ready to serve; preheat the oven to 160°C/gas mark 3.

Put a large frying pan onto a medium-high heat. When the pan has become hot, add enough oil to lightly cover the bottom of the pan. Place two escalopes into the pan, colour them on each side for 2 minutes. When they are golden brown, take them out of the pan and put onto and oven tray.

Clean the pan and repeat the process until all of the turkey escalopes have been browned and moved to the oven tray. Cook the escalopes in the hot oven for 5-8 minutes.

Add the chutney to a pan and warm it through.

Put some butter into a pan and allow it to brown before adding the seasonal greens, followed by a little salt. When they are cooked to your preference, take out of the pan and drain on kitchen paper.

Take the pan off the heat and in to it add a squeeze of lemon juice, the mini capers, 20g of the soaked sultanas and chives. Taste the mix and season to your liking.

To serve; pile up the greens on to the plates, add a quenelle of the chutney. Slice the turkey escalopes and arrange over the greens. Drizzle or spoon the pan juices over the turkey and the plate and serve immediately.

Recipe courtesy of Great British Chefs. Visit their site for more turkey recipes.

Ingredients

Turkey escalopes

  • 4 British turkey escalopes, each 180g-22g in weight
  • 100g of plain flour
  • 2 free-range eggs, beaten
  • 200g of Panko breadcrumbs
  • 1 pinch of salt
  • Freshly ground black pepper
  • Rapeseed oil

Beetroot, caper and sultana chutney

  • 350g of beetroot, medium, washed
  • 20g of rapeseed oil
  • 50ml of water, for the beetroot
  • 2g of salt
  • 50g of white onion, finely diced
  • 50g of white wine vinegar
  • 20g of light brown sugar
  • ½ tsp of caraway seeds, roasted at 180°C for 2 minutes
  • 1 pinch of salt
  • 20 capers, drained

Tea-soaked sultanas

  • 45g of sultanas
  • 1 jasmine teabag
  • 200ml of boiling water

Beetroot puree

  • 25g of ruby port
  • Balsamic vinegar to taste, aged
  • 5g of double cream, or crème fraiche
  • 1 pinch of salt
  • Freshly ground black pepper

To serve

  • 30g of butter
  • 1 lemon
  • 10g of mini capers, drained
  • 5g of chives, finely chopped
  • 150g of seasonal greens
  • Salt
  • Pepper
Star Rating Votes:1631

Nutritional values per portion

Energy 0Kcals
Protein 0g
Total Fat 0g
Saturated Fat 0g
Carbs 0g
Sugars 0g
Salt 0g
Fibre 0g