I enjoy combining meats with fruit, especially in summer. Not too sweet, but just that edge of sweetness along with an escalope of turkey, chicken or duck, even pork. It could be because of my South African roots or it could simply be that it tastes great!

Turkey escalopes with nectarine salsa

  • 4-6 escalopes of turkey or chicken
  • 3 nectarines, washed
  • 1 red  pepper washed
  • a small red chili, washed
  • 1 large spring onion with the green
  • a piece of ginger
  • a handful of mint leaves
  • 3 tablespoons of mirrin
  • 2 tablespoons of rice vinegar
  • juice of half a lemon
  • teaspoon of honey
  • salt and pepper
  • olive oil
  1. Clean the nectarines, remove from the seed and cut into small dice.
  2. Cut the red pepper into small dice.
  3. Remove the seeds from the chili and chop finely.
  4. Chop the spring onion, grate the fresh ginger and cut the mint leaves in to chiffonade(roll up the mint leaves into a small “cigar” and slice finely. Separate into “strings”)
  5. Mix together the mirrin, rice vineagr, lemon juice, honey, olive oil and season to taste with salt and pepper.
  6. Mix the sauce with the chopped salsa and leave in the fridge to infuse for about 2 hours.
  7. Just before serving… sauté the escalopes is some coconut oil, season, turn to quickly sauté the other side until nicely caramelized. Don’t cook until dry leather!
  8. Arrange the an escalope or two on a pretty plate topped with a serving of salsa. Drizzle with some salsa sauce and olive oil and finish off with a sprinkling of black pepper.
  9. Serve with green string beans or green asparagus, which makes for a colourful and delicious meal.

Serves 4

…Mona Lisa too…

27 thoughts on “Turkey escalopes with nectarine salsa

  1. Well, I don’t have any South African roots, but how I love fruity salsas on meat and fish. I just made cornmeal encrusted tilapia with watermelon and pineapple salsa for dinner last night. And I’ve got a lovely bowl of fresh farmers’ market nectarines eyeing me right now. So this is perfect timing!

    Like

  2. This a lovely, colorful plate of food, Ronell. This is exactly the kind of food we love to eat in the warm Cape Town nights.

    Like

  3. Your picture delivers to everyone who eats with their eyes first – that would be almost everyone. What a gorgeous looking dish and not high in fat content either. Looks wonderful.

    Like

  4. What a lovely dish, it looks very refreshing! I am looking forward to duplicating this for a few people coming to dinner on saturday. Thank you, Rita

    Like

  5. i love the sound of nectarine salsa!! i just bought some in the market, im planning to make some jam..but seeing these photos im hesitating!! delicious!!

    Like

  6. Ronell, I don’t know if I ever told you, but I actually love your photos. Did you take all of them yourself? Those food pics especially… they are always making me hungry when I look at them :)

    Like

  7. YUm, nectarine is such a lovely fruit. I always love them but never use them in savoury dishes. You have inspired me indeed…

    Like

  8. I been absent for a few month, remolding my kitchen, and when i came back I discover lot of yummy recipes like this. Ronel, this recipe is absolutly creative and looks delicious

    Like

  9. This this looks so beautiful and appetizing Ronell! Beautiful pictures also..I found my problem with connecting was Zone Alarm :)

    Like

  10. Ronell that is definitely a South African meal with an international twist. It looks delicious and I love Mona Lisa too.

    congrats by the way on being named one of Woolworths Taste magazine’s top 5 SA blogs.

    Like

  11. Where, oh, where is Ronell?!!! I visit every day, and nothing new in more than a month. Hope all is well.

    Like

  12. This looks beautiful! it’s amazing that we americans don’t think about eating turkey outside of thanksgiving or christmas. it’s a real problem, but maybe this dish would change their mind?

    Like

Comments are now closed.