Turkey escalope stuffed with sage & vegetable mousse

British Turkey Awards 2009 – Chef of the Year Recipe. By Robert Stordy, Chef Lecturer, University of Derby

Serves: 4

Ingredients

2 x 280g British turkey escalopes
50g finely diced, leek and asparagus
½ egg white
500g Kind Edward or Maris Piper potatoes, cut into 12mm dice
2 x 500g British turkey mince
Little meat glaze
Sunflower oil
50g butter
120g broad beans
Fresh mint leaves, chopped
1 litre strong turkey stock
50g onions
30ml port
Salt and pepper

Method

Preheat oven to 200°C, gas 5.

Bat out the escalopes and trim to about 14cm x 14cm. Finely mince the trimmings.

Make a stuffing from the trimmings with the egg white and cream, add the finely diced vegetables and sage.

Spread the stuffing over the escalopes, roll and secure tightly in cling film, chill.

Place 25g butter and a little oil in a pre-heated frying pan, add the diced potatoes and colour lightly. Pour in the meat glaze and a little water, and braise in the oven for about 10 minutes.

Boil the broad beans in water, drain and liquidise to a smooth paste, season, and add chopped mint.

Lightly fry the onions in 25g butter, add port, reduce and add stock. Continue to rapidly reduce to a jus consistency.

Gently poach the turkey rolls for about 8 mins in simmering water. Remove from the cling film and return to a hot frying pan with a little oil. Colour lightly, turning frequently, then place in a hot oven for about 5 mins.

Strain the jus and check the seasoning. Remove the turkey from the pan and cut into thick slices.

Spoon the broad bean puree onto plates. Overlap slices of turkey. Place the potatoes around and ladle over the jus.