| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Sainsbury10 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Light olive oil or vegetable oil |
| 75 |
g |
Mushrooms eg button; closed cup, |
|
|
; chestnut, finely |
|
|
; diced (3oz) |
| 1 |
bn |
Salad onions; finely sliced |
| 1 |
|
200 g carton Creamery Light soft cream |
|
|
; cheese |
| 2 |
sl |
Premium smoked ham; finely diced |
|
|
Salt and freshly ground black pepper |
|
|
Oil to shallow fry |
| 4 |
|
Turkey escalopes |
INSTRUCTIONS
Heat the oil in a large frying pan, stir in the mushrooms and salad
onions and gently fry for 3-4 minutes until softened but not browned.
Allow to cool.
Place the Creamery into a small mixing bowl, stir in the sauteed
mushrooms, salad onions, diced ham and add seasoning to taste.
Heat the remaining tablespoon of oil in the frying pan, cook two
escalopes at a time for 10-15 minutes each side, until golden brown
and thoroughly cooked through.
Place the escalopes onto a baking tray and pour any cooking juices
from the frying pan into the cream cheese mixture and mix in.
Preheat a hot grill.
Divide the cream cheese mixture into four and spoon onto each escalope
smoothing the mixture to the edges.
Place the topped escalopes under the grill for 4-5 minutes until the
mixture starts to brown and slightly melts.
Notes Serve the turkey escalopes immediately and accompany with baked
potatoes or rice, and green vegetables or a mixed salad.
Converted by MC_Buster.
NOTES : Succulent turkey escalopes topped with a creamy mixture of
soft cheese, smoked ham and mushrooms.
Converted by MM_Buster v2.0l.
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