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
- Clean the nectarines, remove from the seed and cut into small dice.
- Cut the red pepper into small dice.
- Remove the seeds from the chili and chop finely.
- 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”)
- Mix together the mirrin, rice vineagr, lemon juice, honey, olive oil and season to taste with salt and pepper.
- Mix the sauce with the chopped salsa and leave in the fridge to infuse for about 2 hours.
- 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!
- 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.
- Serve with green string beans or green asparagus, which makes for a colourful and delicious meal.
…Mona Lisa too…