Another recipe that tastes amazing, and goes down very well at parties.

Slightly Oriental in flavour, this recipe takes its influences from a variation of schools of thought, inclusive of French, and Caribbean sources.

You will need:

1 carton of pure orange juice
1 sprig rosemary
2 sprigs fresh coriander
1 clove of garlic
2 turkey or chicken breasts
1/4 cup of sugar

Jerk / Creole seasoning (1 tsp)
2 bsp cooking oil

Equipment:

Saucepan
Frying pan
Chefs Knife / Kitchen Knife

Serves 2

Take the turkey breasts and cut horizontally, as to make two fillets out of the one breast. This is called "butterflying", but we won't be keeping the whole breast in one piece. Do the same with the other.

Pass the turkey through flour, giving a light coating to the fillets.

In the frying pan, add the oil, and place on a medium heat. Shallow fry the turkey fillets until golden, and then remove from heat.

In the saucepan, add 1tbsp of oil, and place on moderate heat. Be sure to cover the saucepan.

Crush the garlic clove, and add to the oil in the saucepan. Leave to cook for about 2 minutes, then add the orange juice (1 carton). Bring the mixture to the boil, then turn the heat down to simmer, and add the turkey fillets to the mixture.

At this point, drop in the sprig of rosemary. Chop the coriander finely and add this as well. Leave to simmer for about 20 minutes, then add the sugar and jerk or creole seasoning.

Leave to reduce for about 40 minutes, until the mixture has thickened to the consistency of the cooking oil. At this point remove from heat, and serve.

This dish is best served with sweet potatoe, and plantain, but will go with just about anything. Seasoned rice is a good bet.

Delicious!

Learn more about this author, Matthew J Stevenson.
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