Recipe #24 of NEWrecipes52 ...

I really had no idea what new recipe to try this week, until I went browsing through one of my many, woefully under-utilised cook books! When I first got married, my dad bought me 5 cook books, to cover off pretty much any and all home economic scenarios; from dinner party entertaining, courtesy of Thai side dishes (where my Asian chicken salad recipe came from), through to cooking on a budget (where today's recipe came from), you name the situation and I've probably got a recipe to suit!

So today's budget conscious new recipe is turkey escalope with creamy mustard sauce, served with mashed potatoes and mange tout peas.



I started out by frying the turkey escalope for 1-2 minutes on each side. Turkey is a very lean meat, so I was careful not to overcook it and dry it out. Once browned off, I let the meat "rest" and kept it warm in my top oven, on a really low heat ...


Most of the ingredients in this recipe are used in the making of the creamy mustard sauce. The recipe called for 120ml of dry white wine, but all I had in my fridge was a bottle of rose (a rather deliciou white zinfandel to be precise!), so my cream sauce had a very slight, subtle hint of pink to it ...


I gentle fried the spring onions and garlic, then added the wine and some fresh chopped sage, I brought it to the boil and then let it cook for around 4 minutes until it was reduced by about half ...


Then I added 75ml of double cream and 2 tbsp of whole grain mustard ...


The sauce only took a couple of minutes to thicken and once it was ready, I plated up the escalope along with a hearty dollop of mashed potato, some lightly steamed mange tout peas and finished off with a spoonful (or two) of the creamy mustard sauce ...


My favourite part of this meal was definitely the turkey escalope, it was wonderfully tender and moist! The creamy mustard sauce was peppery, but just a little too over powering for my liking. If I make it again, I think I'll add just 1 tbsp of mustard, rather than the recommended 2 tbsp.