| 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.
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