Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 A Weekday Menu Recipe

Cheesy Turkey Escallops      HT  MC   40mins

Serves 4     Hot   Poultry  Pork  Main course  Gluten Wheat Free

 

Ingredients

2 tbsp Vegetable Oil

75g/3oz Mushrooms, finely chopped

1 Shallot, finely chopped

200g/7oz Cream Cheese

50g/2oz Ham, finely chopped

Salt and Black Pepper

4 Turkey Escallops

 

Instructions

 

1. Heat 1 tablespoon of the oil in a large frying pan, add in the mushrooms and onions and fry gently until soft and transparent. Allow to cool.

 

2. In a mixing bowl, mix together the cream cheese, sautéed mushrooms, onions, diced ham, salt and pepper.

 

3. Add the remaining oil to the frying pan, add the escallops and cook for 10-15 minutes each side, until golden brown and thoroughly cooked through.

 

4. Remove the escallops onto a baking tray and pour any cooking juices from the frying pan into the cream cheese mixture. Mix well.

 

5. Preheat the grill to hot. Divide the cream cheese mixture into four and spoon onto each escalope smoothing the mixture to the edges. Grill for 4-5 minutes until the mixture starts to brown and slightly melts. Serve immediately.

 

 

Serving Suggestions :

Accompaniments

Breaded Marrow Mashed Swede

Dessert

Baked Nectarines

 

 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.

 

   

Click here to ask a culinary question

More information about this recipe

 Follow us  

Share 

 

Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk