This is a lovely way to perk up plain turkey breasts, with a fruity, piquant marinade. It's a very quick dish to cook, but you do need to plan ahead and let the meat marinate overnight, or at least for a few hours, for maximum flavour.
SERVES 4
2 turkey breast fillets, each weighing about 225 g (8 oz)
skinned and cut widthways into 5 cm (2 inch) slices
75 ml (3 fl oz) unsweetened apple juice
45 ml (3 tbsp) soy sauce
45 ml (3 tbsp) dry sherry
1 small garlic clove, skinned and crushed
5 ml (1 tsp) chopped fresh thyme or 1.25 ml (1/4 tsp) dried thyme
15 g (1/2 oz) butter
15 ml (1 tbsp) vegetable oil
225 g (8 oz) damsons or plums, halved and stoned
pepper
1. Bat out the turkey slices with a rolling pin or meat mallet until about 2.5 cm (1 inch) thick.
2. Place in a large shallow dish and pour over the apple juice, soy sauce, sherry, garlic and thyme. Cover and leave in the refrigerator to marinate for 3 - 4 hours or overnight.
3. Remove the turkey from the marinade, reserving the marinade. Heat the butter and oil in a large frying pan and quickly fry the turkey until browned on both sides. Add the damsons or plums, reserved marinade and pepper to taste.
4. Cover and simmer gently for 10-15 minutes, until tender, stirring occasionally. Serve with green beans and boiled or mashed potatoes.
