Turkey parcels recipe
information
Turkey escalopes, thin slices of meat cut from the breasts, are available in packets at large supermarkets. You will need 2 escalope parcels per person.
ingredients
8 turkey escalopes
175 g (6 oz) dried apricots, soaked overnight and drained
50 g (2 oz) ground almonds
50 g (2 oz) margarine or butter
8 tablespoons dry white wine
salt and freshly ground black pepper
watercress, to garnish margarine, for greasing
175 g (6 oz) dried apricots, soaked overnight and drained
50 g (2 oz) ground almonds
50 g (2 oz) margarine or butter
8 tablespoons dry white wine
salt and freshly ground black pepper
watercress, to garnish margarine, for greasing
method
1. Heat the oven to 190°C (375°F) Gas 5. Cut 8 pieces of foil, large enough to enclose the turkey escalopes, and then lightly grease them with margarine.
2. Roughly chop two-thirds of the apricots and mix in a bowl with the ground almonds. Spread equal portions of this mixture on one half of each escalope and then fold the
other half over to make a sandwich.
3. Place each stuffed escalope on a piece of greased foil. Fold up the sides of the foil without sealing, put a knob of margarine on each escalope and then pour 1 tablespoon wine over each. Season well with salt and pepper and loosely fold the foil to enclose the stuffed escalope. Seal and place the parcels on a baking sheet and cook in the oven for about 30 minutes.
4. To serve the escalopes: remove the foil and transfer the meat to a warmed serving platter, pour over the juices, then garnish with the remaining apricot halves and top with the watercress.
2. Roughly chop two-thirds of the apricots and mix in a bowl with the ground almonds. Spread equal portions of this mixture on one half of each escalope and then fold the
other half over to make a sandwich.
3. Place each stuffed escalope on a piece of greased foil. Fold up the sides of the foil without sealing, put a knob of margarine on each escalope and then pour 1 tablespoon wine over each. Season well with salt and pepper and loosely fold the foil to enclose the stuffed escalope. Seal and place the parcels on a baking sheet and cook in the oven for about 30 minutes.
4. To serve the escalopes: remove the foil and transfer the meat to a warmed serving platter, pour over the juices, then garnish with the remaining apricot halves and top with the watercress.
serving amount
serves 4
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