Pan-fried Turkey Steaks with ClemenGold and Sage Butter Sauce
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Pan-fried Turkey Steaks with ClemenGold and Sage Butter Sauce
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TV chef Sophie Michell has developed a range of recipes using delicious ClemenGold - a juicy and sweet-tasting clementine, with an outstanding taste and a fresh, citrus scent. It has an eye-catching bright, orange skin, is virtually seedless and is easy to peel. ClemenGold is available in UK supermarkets throughout the summer, until late September.
Sophie says: 'Turkey is the superfood of the meat world. It's full of zinc and potassium and is very low in fat. It can often be ignored until Christmas, as it has a bad reputation for being too dry, but in fact if you don't over cook it, it can be a wonderful meat. Pairing it with ClemenGold gives it extra tenderness and adds great flavour, so it will be a firm favourite with everyone.'
Ingredients
- 300g new potatoes, scrubbed and washed
- 3 cloves of garlic
- 2 ClemenGold
- 200g Tender stem broccoli
- 4 200g turkey steaks (or 8 smaller escalopes)
- Olive oil
- Sea salt and black pepper to season
- Sauce:
- 3 ClemenGold
Serves:
4
Directions
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- Firstly pre-heat the oven to //Gas mark Then place the potatoes and squashed un-peeled garlic on to a tray. Drizzle with olive oil, season and place in the oven. The potatoes need about - minutes just check with a knife that they are cooked. Then take of the ClemenGold and peel and segment.
- Put a pan of salted water on to boil for the broccoli. When the potatoes have minutes left, heat up a frying pan and add a little olive oil. Then season the turkey steaks and place in the pan, cook for minutes on each side (this really does depend on thickness, turkey must be cooked throughout).
Source: ClemenGold
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