Sear turkey breast (skin on) on all sides in olive oil. When the turkey has light golden peeks add diced onion, lots of finely chopped garlic and sprigs of fresh thyme. When onion has softened add Noilly Pratt, chicken stock, black pepper and a pinch of dried chili flakes. Partially cover and allow to simmer and reduce.
When the turkey is tender and cooked through stir hot mustard through the gravy. Remove turkey and slice, allow gravy to reduce and thicken to your taste.
Boil potatoes and rutabaga (swede) together, drain and mash with olive oil and fleur de sel.
Steam baby broccoli over the potatoes and rutabaga.
Serve, allowing the gravy to puddle around the mash.
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