Turkey Breast in Mushroom Sauce HT
by Richard Camalleri, Milan
6 Hot Poultry
Alcohol Vegetables Main Course
This recipe can be
done in either a covered pan or a pressure cooker. I prefer
the pressure cooker because it cuts cooking time in half and makes
for a more tender finished product.
1 whole Turkey
Breast (2-1/2 pounds/1.2kg)
2 large yellow
2 Garlic Cloves,
1 small Capsicum
(Sweet Pepper), parboiled, peeled, deseeded and chopped,
Mushrooms, cleaned and chopped
2 tbsp Tomato
Dry White Wine
Plain Yogurt (no sugar added please) can be
1 vegetable Stock
Cube (mushroom flavoured if possible)
1 teasp Dijon
2 teasp Honey
strong Hungarian Paprika
Chilli powder to
1-2 teasp salt
Peppercorn (to taste)
1 teasp Chives
1 teasp Parsley
Extra Virgin olive
2 tbsp Flour
1. Put onion,
garlic, bell pepper and mushrooms into a large bowl. Add olive
oil and stir (enough olive oil so that all of the ingredients are evenly
coated). Add salt, peppercorn, paprika, chili pepper, chives and parsley,
stir and put aside.
Pour a dash of olive oil and 1/4 cup of the wine
into pan. Put turkey in pan
and let cook under a medium flame for 1 minute on each side.
Remove turkey breast and put aside.
Put mixed vegetables in pan and let heat under a
medium flame while gradually adding the remainder of the wine.
Be sure not to let the ingredients begin to fry; the idea is to extract the
natural juices from the ingredients so that they may be used as
the primary cooking medium.
Add tomato paste, mustard, stock cube, honey and
continue cooking for about 4-5 minutes. Place turkey breast in pan and cover.
Let cook under a moderate flame for prescribed time.
5. Remove turkey
breast. Add yogurt to the cooked vegetables and
blend. While blending add flour in small
amounts. Let sauce
thicken under a low flame for about 10 minutes.
6. To serve -
slice the turkey serve hot with white rice.
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