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Pan fried turkey steaks with clementine and sage butter sauce recipe
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Pan fried turkey steaks with clementine and sage butter sauce recipe

'Turkey is the superfood of the meat world. It’s full of zinc and potassium and is very
low in fat. It can often be ignored until Christmas, as it has a bad reputation for being
too dry, but in fact if you don't over cook it, it can be a wonderful meat. Pairing it with
ClemenGold gives it extra tenderness and adds great flavour, so it will be a firm
favourite with everyone.' Sophie Michell

Pan fried turkey steaks with clementine and sage butter sauce recipe

(Serves 4)

300g new potatoes, scrubbed and washed
3 cloves of garlic
2 ClemenGold
200g Tender stem broccoli
4 200g Turkey steaks (or 8 smaller escalopes)
Olive oil
Sea salt and black pepper to season

3 ClemenGold
6-8 fresh sage leaves, finely chopped
100g butter, cubed

How to make:
1. Firstly pre-heat the oven to 200C/400F/Gas mark 6.
2. Then place the potatoes and squashed un-peeled garlic on to a tray.
3. Drizzle with Olive oil, season and place in the oven. The potatoes need about 30-40 minutes just check with a knife that they are cooked.
4. Then take 2 of the ClemenGold and peel and segment.
5. Put a pan of salted water on to boil for the broccoli.
6. When the potatoes have 10 minutes left, heat up a frying pan and add a little Olive oil. Then season the Turkey steaks and place in the pan, cook for 7 minutes on each side (this really does depend on thickness, Turkey must be cooked throughout).
7. Then remove the steaks and keep warm in the oven with the potatoes.
8. Add the broccoli to the boiling water and cook for 4 minutes, then make the sauce by adding the juice of the three remaining ClemenGold, the chopped sage leaves and then the butter, whisk, bring to the boil and take off the heat, then add the ClemenGold segments.
9. To serve simply plate some Turkey, broccoli and potatoes and drizzle with the sauce.

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