Turkey with Prunes, Chestnuts & Red Wine Cream Sauce
INGREDIENTS (Serves: 4) 600 g turkey breast fillet, cut into 2 cm cubes Salt and freshly ground black pepper 2 heaped tablespoons all-purpose flour 30 g butter 2 tablespoons olive oil 1 onion, finely diced 2 large cloves of garlic, crushed 300 ml dry red wine 1 vegetable stock cube 250 g pitted dried plums (prunes) 250 g peeled canned or frozen chestnuts 300 ml heavy cream 1 tablespoon cornstarch A handful of fresh thyme leaves (or 1 tablespoon dried) METHOD 1. Season the turkey cubes generously with salt and pepper. Toss with the flour until evenly coated. 2. Heat the butter and oil in a deep sauté pan over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic and cook briefly until fragrant. 3. Add the turkey cubes and cook, stirring, until lightly golden on all sides. 4. Pour in the red wine, crumble in the stock cube, and add 1 level teaspoon of salt. Add the prunes now if they are very dry; if they are soft, reserve them for later. Add the dried thyme ...
