Prep 30 mins
Cook 25 mins
These turkey steaks stuffed with tangy blue cheese are great served with crushed new potatoes.
- 3 large oranges
- 1 lb turkey breast
- 5 ounces blue cheese, crumbled
- 2 ounces walnuts, roughly chopped
- 1 tablespoon olive oil
- 1⁄2 cup Pernod (optional)
- 1 tablespoon coarse grain mustard
- 2 ounces butter
- Squeeze the juice from 2 of the oranges. Grate the zest from the remaining orange, peel then cut the flesh into segments. Set aside.
- Preheat the oven to 375°F Place the turkey steaks between 2 sheets of plastic wrap and tenderise them with a rolling pin to form thin escalopes.
- Cut each breast in half and season with a little freshly ground black pepper. Divide the cheese between the turkey pieces then scatter over the walnuts.
- Carefully roll up the turkey and secure with wooden toothpicks to prevent the cheese oozing out during cooking.
- Heat the oil in a large non-stick frying pan and gently fry the turkey for 4-6 minutes turning frequently, until golden. Transfer to an ovenproof dish and place in the oven for 15 minutes until cooked. There should be no pink meat and the juices should run clear.
- Tip any excess fat out of the pan and return to the heat. Pour in the orange juice and zest plus the Pernod (or use 1/2 cup extra orange juice) and bring to the boil.
- Stir in the mustard and butter and simmer for 5-6 minutes until the sauce has thickened, stirring occasionally.
- Then add the orange segments and warm through.
- Remove the toothpicks from the escalopes. Pour over the sauce.
- Serve with crushed boiled potatoes and wilted spinach.