1 large turkey breast, diced into cubes
150g diced bacon
2 garlic cloves, minced
2 sprigs of tarragon finely chopped
2tbsp parsley, chopped
3 shallots peeled
300ml white wine
2tbsp plain flour
2 egg yolks
juice of 1/2 lemon
250g of broccoli florets, carrot batons and peas, lightly poached in water
freshly ground black pepper
When the turkey is almost done, in another saucepan melt the butter in, then scatter the flour over the top. Stir to form a smooth roux then gradually add 400ml of the turkey cooking liquid, stirring constantly.
Once the sauce has a creamy texture, pour the sauce back over the turkey. Adjust the seasoning to taste and cook for 15 minutes more with the lid off stirring regularly. Cook turkey thoroughly with no pink showing.
Mix together the egg yolks, cream and lemon juice in a bowl. Beat in a little of the hot sauce from the turkey and then add the complete mixture back to the pan, whisking constantly. Heat gently for 2 minutes and allow to thicken, do not allow to boil, turn into a serving dish mix in the cooked vegetables, garnish with the chopped parsley and serve.
Carbohydrate 15g Protein 21.1g Fibre 4g Fat 11.8g
Recipe and image from Tesco Real Food here