Recipe for turkey steaks for tonights dinner please?

Orangey British turkey steaks





Fat Per Portion: 10.7g


Cooking Time: 10 minutes


Ingredients





1 large orange


1 lemon


4 turkey fillets, each about 100-175g/4-6oz weight


25g/1oz wholemeal flour


1 tsp ground ginger, optional


freshly ground black pepper to taste


30ml/2 tbsp sunflower oil


1 small onion, peeled and finely chopped


225ml/8floz turkey or chicken stock


75ml/3floz unsweetened orange juice


5ml/1tsp clear honey, optional


Method





Using a potato peeler, cut three strips of rind from the orange and lemon. Cut into thin matchstick strips. Place in a small pan with boiling water and simmer for one minute, drain and reserve.





Squeeze the juice from the lemon and cut the orange into segments. Place each turkey steak between non-pvc clingfilm or greaseproof paper and tenderise with a meat mallet or rolling pin to a thickness 5mm/1/4in. Mix the flour and the ginger, (if using) together and season with the pepper. Use to coat the turkey steaks.





Heat the oil in a large non-stick frying pan and seal the turkey on both sides. Cook for 5-8 minutes or until golden and cooked thoroughly. Remove from the pan, drain on absorbent kitchen paper and keep warm.





Add the onion to the oil remaining in the pan and saute for three minutes. Pour the stock and orange juice into the pan and add the honey if using. Bring to the boil and simmer until reduced by about half.





Stir in the lemon juice and add the orange segments and heat through.





Poor the sauce over the cooked turkey steaks and serve with new potatoes and freshly cooked vegetables.





Turkey Steak with Caramelized Onions and Marsala Mushrooms





2 Honeysuckle White庐 Turkey Steaks or cutlets


1 medium sweet onion, sliced


2 tablespoons unsalted butter, divided use


1/4 pound button mushrooms, cleaned and sliced thin


1/2 teaspoon dried rosemary or use: 3 fresh sprigs of rosemary


Salt and pepper to taste


3/4 cup Marsala wine


1 tablespoon olive oil


Fresh rosemary and chives for garnish (optional)





1. Over medium heat, caramelize onion in 1 tablespoon butter. Remove from pan and reserve.


2. Add another 1 tablespoon of butter to the same pan and saute mushrooms. Continue to cook until mushrooms lose and then begin to reabsorb their liquid. Add onions, rosemary, salt, and pepper. Slowly add Marsala wine while continuing to saute. Continue until all wine has been absorbed.


3. While the mushrooms are absorbing wine, heat 1 tablespoon olive oil in saute pan over medium to medium high heat. Sprinkle both sides of the Turkey Steaks with cracked black pepper and, when the oil is hot, place in the pan.


4. Sear the Steak without disturbance until the meat has turned white about halfway through (about 2 minutes). Reduce heat to low, turn the Steak and cover the pan (this helps to speed cooking and ensure that moisture is retained through the application of steam).


5. Continue to cook on low until the flesh is firm and the internal temperature is at least 160 degrees F (about 5 minutes).


6. Remove spent rosemary sprigs (if used) and plate onion mixture, shingling. Turkey Steaks on top and garnish with fresh rosemary and fresh chives.





Makes 2 servings.Recipe for turkey steaks for tonights dinner please?
I usually use this marinade for chicken, but it would work for turkey too.





Put enough olive oil in a container to cover the steaks.


Add 3/4 cloves of crushed garlic (more if you like strong garlic)


Cut a lemon in half and squeeze the juice into the oil (not too much lemon juice - go easy if it's a big lemon)


a little salt %26amp; pepper


chopped parsley





Leave steaks in marinade for few hours. Then you can either fry them, wrap them in foil and cook in oven or barbeque them. I love the tast and the lemon juice keeps the meat from drying up.


It perhaps works well with turkey, as turkey tends to be a little dry anyway.Recipe for turkey steaks for tonights dinner please?
Shallow fry some onion until pale, add turkey steak and seal. Add handful of sliced mushrooms, sliced apple and a touch of dried sage. Add 1 small pot of soured cream or creme fraiche and half a vegetable stock cube. Cook for about 10 to 15 mins.
Heat drizzle of olive oil in large skillet, sear on both sides.





Add:





One onion, cut in large chunks


One green pepper, cut in large chunks


One red bell pepper, cut in large chunks


8oz fresh mushrooms


1 can (28oz) diced tomatoes


1/2 tsp each dried oregano, basil, garlic salt


1/4 tsp black pepper





Simmer on low 45 minutes while you boil water and cook a lb of pasta to serve this over...
what Blue said, turkey cutlets!!!....homemade mashed potatoes and some hot vegetable, mmmm.
wack the bjesus out of it then dip it in egg and cover in breadcrumbs, grill it then eat it in a buttered baguette with plenty of mustard and salad


mmmmmmmmmmmm
chop them up, stir fry in a little oil, then add onions,green pepper,red pepper,bamboo shoots, soy sauce, a little water and serve with plain noodles.
Yuk, feed them to the dog!