Turkey escalopes are perennially popular but not many people take the time to make their own. Dave Watts' inspiring turkey escalope recipe should change all that, the rustic beetroot, caper and sultana chutney accompaniment is reason enough to give this dish a try. Escalope refers to the specific cut of meat, though sometimes this cut is also referred to as turkey steak - so look out for both when buying.
Dave Watts may have come to cooking relatively late (at the age of 21), but he has more than made up for his slow start – winning Good Food Guide’s Chef to Watch accolade in 2013 and impressing at the stove of The Star Inn.
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Preheat the oven to 180°C/gas mark 4
Place the washed beetroots onto a sheet of tin foil with the water, salt and oil, wrap tightly and place on a baking tray
350g of beetroot, medium, washed
50ml of water, for the beetroot
20g of rapeseed oil
2g of salt
Place in the oven for 45 minutes to 1 hour, depending on the size of the beetroot. To check that the beetroots are cooked, push a small knife into them - there should be no resistance. Remove from the oven and leave to cool until you are able to handle them
Meanwhile, add the onions and white wine vinegar to a small pan and place over a medium heat, heat until the vinegar completely evaporates
50g of white onion, finely diced
50g of white wine vinegar
As soon as the liquid has almost evaporated from the pan, add the sugar and salt, decrease to a low heat and allow to cook for a further 10 minutes, stirring occasionally. Grind the caraway seeds into a powder, add to the mix and remove from the heat
20g of light brown sugar
1 pinch of salt
1/2 tsp caraway seeds, roasted at 180°C for 2 minutes
Soak the teabag in the boiling water for 5 minutes. Remove and add the sultanas to the infused water for 30 minutes, or overnight if you have the time. Strain through a sieve, allowing all of the excess liquor to drain out of them. Place onto a piece of kitchen towel to absorb any further liquid. Set aside 20g for garnish
45g of sultanas
1 jasmine teabag
200ml of boiling water
Once the beetroots are cool, gently scrape off the skin and discard. Trim the beetroots into rough cubes, reserving 125g of the trim for the purée. Cut the beetroots in to 3 - 4mm thick slices then into 3 - 4mm batons and finally 3 - 4mm cubes
For the purée, add the beetroot trimmings, Port, balsamic vinegar, cream and salt and pepper to a pan and bring to the boil. Once boiling, remove from the heat and transfer to a blender, blitz on a high power until smooth
25g of ruby port
balsamic vinegar to taste, aged
1 pinch of salt
5g of double cream, or crème fraîche
To assemble the chutney, add the diced beetroot, purée, onion reduction, capers and drained sultanas to a bowl and stir well to combine. Taste and adjust the seasoning as required. Store in an airtight container until required
20 capers, drained
To prepare the turkey escalopes, place the flour, beaten egg and breadcrumbs into separate containers and season each with salt and pepper
100g of plain flour
2 free-range eggs, beaten
200g of Panko breadcrumbs
1 pinch of salt
Coat each escalope, in this order, in the flour, egg and finally the breadcrumbs. Place onto a suitable tray and reserve in the fridge until ready to cook
4 turkey escalopes, each 180g - 220g in weight
Once ready to serve, preheat the oven to 160°C/gas mark 3
Place a large frying pan over a medium-high heat. Once the pan is hot, add a little oil to cover the bottom of the pan and place 2 of the escalopes in the pan, colouring on each side for 2 minutes. Once golden brown, remove from the pan and transfer to an oven tray
Carefully wipe the pan clean, return to the heat and repeat the process to cook the other turkey escalopes. Once coloured, place the escalopes on the same tray and cook in the oven for 5 - 8 minutes
Add the chutney to a pan and warm through on the stove or in the microwave
Return the frying pan used for the escalopes to the heat, add the butter and allow to brown before adding the seasonal greens, followed by a little salt. Once they are cooked to your liking, remove from the pan and drain on kitchen paper
150g of seasonal greens
30g of butter
Remove the pan from the heat and add a squeeze of lemon juice, the mini capers, 20g of the soaked sultanas and chives. Taste and season to your liking
10g of mini capers, drained
5g of chives, finely chopped
To serve, pile the greens onto each plate, followed by a quenelle of the chutney. Slice the turkey escalope and arrange on top of the greens. Spoon the pan juices over the turkey and around the plate. Serve immediately
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