Turkey Steaks with Honey Caramelised Apple & Aspall Organic Cyder Vinegar Sauce

Serves 4 ● Prep Time 15 Mins ● Cooking Time 20-25 Mins
This recipe combines the rich sweetness of caramelised honey with the racy acidity of Bramley apples, given a delightful piquancy by the use of Organic Cyder Vinegar. The cream adds a final layer of richness which makes this a simple and quick way to prepare of dish of some luxury. Turkey breast is used in this recipe, but any white meat could be used. If pancetta is not available, un-smoked lardons or bacon may be used.
method

4 turkey steaks, about 170g each

1 tbsp olive oil

1 large onion, finely chopped

110g pancetta, finely chopped

1 medium to large Bramley apple, cored and diced

50g butter

3 tsp honey

1 wine glass (125ml) Aspall Premier Cru Suffolk Cyder

2 tbsp Aspall Organic Cyder Vinegar

100ml single cream

Salt and freshly ground black pepper

  1. If the turkey steaks are too thick, place between layers of greaseproof paper and gently flatten them using the base of a saucepan until they are the thickness of a veal escalope.
  2. Gently heat half the olive oil and fry the onions and pancetta until they have just started to brown.
  3. Add the apple and continue cooking for another 2 minutes, stirring frequently.
  4. Now add the butter and when melted turn up the heat and add the honey, stirring well until the apple has been caramelised; this should take about a minute. Do not allow to burn.
  5. Remove the onion, pancetta and apple from the pan and keep warm.
  6. Now add the remaining olive oil to the pan and fry the turkey steaks on a medium to high heat for 1 minute a side to enable them to brown nicely.
  7. Add the Aspall Premier Cru Suffolk Cyder and Aspall Organic Cyder Vinegar, turn up the heat and allow the liquid to cook the meat through whilst reducing in volume.
  8. When the liquid has just started to become syrupy, add back the cooked onion, pancetta and apple, turn down the heat and add the single cream a little at a time whilst stirring in order to avoid vigorous boiling.
  9. When the cream has been added, taste the sauce and add fresh ground black pepper and (if necessary) salt.
  10. Serve with mashed potato or rice and seasonal vegetables.
ingredients

4 turkey steaks, about 170g each

1 tbsp olive oil

1 large onion, finely chopped

110g pancetta, finely chopped

1 medium to large Bramley apple, cored and diced

50g butter

3 tsp honey

1 wine glass (125ml) Aspall Premier Cru Suffolk Cyder

2 tbsp Aspall Organic Cyder Vinegar

100ml single cream

Salt and freshly ground black pepper

method
  1. If the turkey steaks are too thick, place between layers of greaseproof paper and gently flatten them using the base of a saucepan until they are the thickness of a veal escalope.
  2. Gently heat half the olive oil and fry the onions and pancetta until they have just started to brown.
  3. Add the apple and continue cooking for another 2 minutes, stirring frequently.
  4. Now add the butter and when melted turn up the heat and add the honey, stirring well until the apple has been caramelised; this should take about a minute. Do not allow to burn.
  5. Remove the onion, pancetta and apple from the pan and keep warm.
  6. Now add the remaining olive oil to the pan and fry the turkey steaks on a medium to high heat for 1 minute a side to enable them to brown nicely.
  7. Add the Aspall Premier Cru Suffolk Cyder and Aspall Organic Cyder Vinegar, turn up the heat and allow the liquid to cook the meat through whilst reducing in volume.
  8. When the liquid has just started to become syrupy, add back the cooked onion, pancetta and apple, turn down the heat and add the single cream a little at a time whilst stirring in order to avoid vigorous boiling.
  9. When the cream has been added, taste the sauce and add fresh ground black pepper and (if necessary) salt.
  10. Serve with mashed potato or rice and seasonal vegetables.