Cooking challenges are always great fun. If you follow my blog, or even dip in from time to time, you might have noticed my love of blogger challenges. Recently British Turkey and Red Tractor have teamed up and invited bloggers to create a recipe, using British turkey and a range of Red Tractor approved ingredients.
The winner will receive £250 of supermarket vouchers and will have their award presented to them at the British Turkey Awards at the Sheraton Park lane hotel in September.
The current theme of the challenge is "Best of British". The competition closes on 26th of August, so if you fancy taking part, you'd better hurry (T&Cs can be found on British Turkey site).
I used a generic "dessert wine" ingredient in the list, as it could also be cooked with a marsala, sweet sherry, or any other dessert wine.
It is easy to make, and the sauce adds a rich note to the healthy low-calorie turkey steaks.
Fennel has been known in this country since the days of the Romans, its flavour and aroma complement many meat dishes. Mushrooms are another of my favourite ingredients.
Turkey steaks in sweet wine and mushroom sauce
turkey steaks (about 400g+)
3tbsp olive oil + more for sauce
2 heaped tbsp flour
salt, black pepper
200g button mushrooms, sliced
120ml chicken stock
120ml sweet dessert wine
1 fennel, thinly sliced
1 red onion, thinly sliced
1tsp lemon juice
dried thyme and basil
In a wide bowl mix together flour with salt and pepper. Dip the turkey steaks in the bowl and shake off the excess flour.
In a large skillet, cook the turkey steaks in olive oil for about 7 minutes or so on each side until the steaks are cooked through. Remove the steaks, place on a plate and cover to keep warm.
Slice the mushrooms, cook with more oil + butter in the same skillet where you cooked turkey. Add the chicken stock (about 1 flat teaspoon of chicken stock powder diluted in 120ml hot water), and the dessert wine. Cook on low for about 10 minutes, stirring until the liquid has reduced.
Dissolve 1tsp of cornflour in cold water, stir well and add to the sauce. Squeeze a bit of lemon juice in the sauce as well.
In the meantime slice the fennel and red onion and cook with oil in a frying pan, stirring frequently. Add some dried herbs.
Serve the turkey steaks with the fennel and onion side dish. Serve the mushroom sauce over the steaks.
It would also go well with mashed potatoes, but as it is summer, I opted for a lighter vegetable side dish.
A green salad is another alternative.
Disclosure: I was invited to take part in the cooking challenge with a future refund for the ingredients, that is if I manage to find my receipt, me being so disorganised.