| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Food networ, Food2 | 6 | servings | |
INGREDIENTS
| 450 | g | Cooked turkey breast |
| 1 | Cooked turkey leg and thigh | |
| 1 | tb | Dijon mustard |
| 1 | tb | Mango chutney |
| 1 | tb | Worcester sauce |
| 1/4 | ts | Cayenne pepper |
| Salt | ||
| 2 | tb | Sunflower oil |
| 100 | g | Butter |
| 300 | ml | Double cream |
| Lemon juice | ||
| Chopped parsley | ||
| Salt and pepper |
INSTRUCTIONS
DEVIL SAUCE PULLED SAUCE First pull the breast meat apart with your fingers into pieces about 4cm long, and the "thickness of a large quill". Follow the grain of the meat so you end up with threadlike pieces. Take the brown meat off the bones and divide it into rather larger pieces. Mix the devil sauce ingredients together. Tip the brown meat into the bowl and stir to coat all the pieces. Arrange in a single layer on the rack of a foil-lined grill pan and grill under a high heat until the pieces are sizzling and patched with black/brown. Keep warm. Meanwhile melt the butter for the pulled sauce in a wide frying pan and stir in the cream. Let it boil for a couple of minutes, stirring constantly, to make a thick rich sauce. Put in the breast meat and simmer for a few minutes. Season with lemon juice, salt and pepper. Spoon the breast meat into the centre of a serving dish and arrange the devilled meat around it. Serve immediately. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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