Ingredients
2 turkey breast escalopes
salt and fresh ground black pepper
6 sage leaves
1 1/2 tbsp Olive oil
1 buffalo mozzarella cheese, about 150g, quartered
4 slices of prosciutto
80g mixed salad leaves
1-2 tbsp extra virgin olive oil
4 sprigs fresh basil leaves
For the plum chutney:
25g Butter
8 Plums, stoned and chopped
1 red onion, sliced
2 tbsp demerara sugar
4 tbsp balsamic vinegar or white wine vinegar
1/2 cinnamon stick
salt and fresh ground black pepper
salt and fresh ground black pepper
6 sage leaves
1 1/2 tbsp Olive oil
1 buffalo mozzarella cheese, about 150g, quartered
4 slices of prosciutto
80g mixed salad leaves
1-2 tbsp extra virgin olive oil
4 sprigs fresh basil leaves
For the plum chutney:
25g Butter
8 Plums, stoned and chopped
1 red onion, sliced
2 tbsp demerara sugar
4 tbsp balsamic vinegar or white wine vinegar
1/2 cinnamon stick
salt and fresh ground black pepper
Method
1. First make the plum chutney. Melt the butter in a heavy-based saucepan.
2. Add the plums and onion and fry for 2-3 minutes, stirring now and then.
3. Add the sugar, vinegar and cinnamon stick. Bring to the boil, reduce the heat and simmer for 15-20 minutes until the chutney thickens. Season with salt and freshly ground pepper and set aside.
4. To cook the turkey, open each escalope out and season the escalopes on both sides with salt and freshly ground pepper. Top each escalope with a few sage leaves.
5. Heat 1 tablespoon of olive oil in a heavy-based frying pan. Fry the escalopes until golden on both sides and cooked through.
6. Preheat the grill.
7. Remove the turkey escalopes from the pan and top each escalope with 2 tablespoons of the plum chutney. Top the escalopes with the mozzarella.
8. Place two slices of prosciutto per escalope over the mozzarella. Drizzle with the remaining olive oil and season with salt and freshly ground pepper.
9. Grill the turkey escalopes for 5 minutes, until the prosciutto is crispy.
10. Meanwhile, dress the salad with extra-virgin olive oil and season with salt and freshly ground pepper.
11. Garnish the escalopes with basil and serve with the salad and remaining plum chutney.
1. First make the plum chutney. Melt the butter in a heavy-based saucepan.
2. Add the plums and onion and fry for 2-3 minutes, stirring now and then.
3. Add the sugar, vinegar and cinnamon stick. Bring to the boil, reduce the heat and simmer for 15-20 minutes until the chutney thickens. Season with salt and freshly ground pepper and set aside.
4. To cook the turkey, open each escalope out and season the escalopes on both sides with salt and freshly ground pepper. Top each escalope with a few sage leaves.
5. Heat 1 tablespoon of olive oil in a heavy-based frying pan. Fry the escalopes until golden on both sides and cooked through.
6. Preheat the grill.
7. Remove the turkey escalopes from the pan and top each escalope with 2 tablespoons of the plum chutney. Top the escalopes with the mozzarella.
8. Place two slices of prosciutto per escalope over the mozzarella. Drizzle with the remaining olive oil and season with salt and freshly ground pepper.
9. Grill the turkey escalopes for 5 minutes, until the prosciutto is crispy.
10. Meanwhile, dress the salad with extra-virgin olive oil and season with salt and freshly ground pepper.
11. Garnish the escalopes with basil and serve with the salad and remaining plum chutney.
