|Floured and pan fried turkey breast fillet served with goose fat roasted potatoes and simple spicy salsa|
Turkey continues to be something which many people associate only with Thanksgiving or Christmas. Available in most locales all year round, however, turkey - just like chicken - can be cooked up, served and enjoyed in any number of tasty ways, at any time of year. I was surprised, therefore, to discover recently that I haven't featured turkey at all on this blog since the lead up to Christmas 2011 and thought it was time I put that right with this basic but delicious creation.
|Ingredients for simple salsa|
Ingredients per Serving
6 baby new potatoes, skins on
1 tbsp goose or duck fat
3" piece of cucumber
1 medium tomato
1/4 medium red onion
1 clove of garlic
1 tbsp extra virgin olive oil
Splash of white wine vinegar
Salt and pepper
4 to 6oz turkey breast fillet
1 tbsp plain/all purpose flour
Vegetable oil for frying
Freshly chopped parsley to garnish
|De-seeding tomato and cucumber for salsa|
The potatoes have to be boiled until cooked then cooled completely before they are roasted. Start therefore by adding them to a pot of salted water and bringing them to a simmer for about half an hour until softened. Drain, return to the pot, cover and leave to cool.
When the potatoes are on to cook, it is a good idea to prepare your salsa and simply refrigerate it until it is required. This gives the various flavours a chance to combine. Simply deseed and finely chop the tomato and cucumber, finely chop the onion and (peeled) garlic clove and combine in a glass or stone bowl with the extra virgin olive oil, white wine vinegar, salt and pepper. Stir well, cover with plastic wrap and put the bowl in the fridge.
|Goose fat is added to ovenproof dish|
The goose fat should be really hot before you add the potatoes. Spoon it in to an ovenproof dish and put the dish on a roasting tray (helps contain any splashes) and in to the oven to preheat to 450F/220C. While this is happening, peel the skins from the potatoes with your fingers.
|Cooked and Cooled potatoes are peeled for roasting|
Very carefully, lay the potatoes in the goose fat and stir them around. Put them in to the oven for twenty minutes.
|Potatoes are added to very hot goose fat|
Scatter the flour on a plate and season. Bring the vegetable oil up to a medium heat in a non-stick frying pan. Pat the turkey breast on both sides in the seasoned flour and fry for around three minutes each side until done. Do be sure it is fully and properly cooked by piercing it and ensuring the juices run clear.
|Turkey breast fillet is seasoned and floured an pan fried in oil|
Take the potatoes from the oven and use a metal slotted spoon to lift them on to some kitchen paper on a plate to drain.
|Goose fat roasted potatoes are drained on kitchen paper|
Sit the turkey fillet on your serving plate.
|Pan fried turkey breast fillet is plated|
Arrange the potatoes and salsa beside the turkey. Garnish the turkey and salsa with the chopped parsley, serve and enjoy your meal.
|Roast potatoes and salsa are plated alongside the turkey fillet|