Cranberry glazed turkey with sage and onion beans
INGREDIENTS
1 small turkey breast
1/3 cup cranberry sauce
1 tablespoon soy sauce
1 garlic clove, crushed
1 tablespoon olive oil
400g green beans
2 tablespoons olive oil
½ onion, finely diced
1 cup fresh breadcrumbs
2 tablespoons finely shredded sage
1 teaspoon finely grated lemon zest
salt and freshly ground black pepper
METHOD
Slice turkey breast on a very shallow angle to create 8 x 1.5cm thick escalopes (buy turkey leg, thigh or breast steaks from local supermarkets if they stock them, substitute with chicken or pork if turkey unavailable). Combine turkey, cranberry, soy, garlic and 1 tablespoon of the olive oil in a medium bowl and toss to coat. Marinade for 10 minutes or longer if time allows.
Cook beans in boiling salted water for 4 minutes or until just tender; drain.
Heat another tablespoon of oil in large frying pan and cook turkey 4 minutes each side or until cooked through. Transfer to a serving platter and cover to keep warm. Heat any remaining marinade in same frying pan and pour over turkey.
In the same frying pan, heat remaining oil and cook onion until softened. Add breadcrumbs and sage and cook, stirring until golden and crispy. Add beans and lemon zest and season to taste with salt and pepper.
Serve turkey with bean mixture and extra cranberry sauce if desired.
Home