Gino’s turkey in marsala sauce
Bringing la dolce vita to the kitchen this Christmas. Gino’s cooking up his turkey breast in marsala sauce (served with spicy brussels sprouts), before turning up the party with his festive cocktails.
Gino’s turkey in marsala sauce
Serves 2
Ingredients
2 large turkey breasts
4 tbsp plain flour
50g salted butter
6 tbsp extra virgin olive oil
125ml Marsala
150ml double cream
½ tsp paprika
Fine sea salt and freshly ground black pepper
Crispy sage leaves
Method
1. Place a turkey breast on a chopping board and put one hand on top of it to keep it steady, Using a sharp kite slice horizontally into the thickest part of the breast keeping the turkey breasts whole), you are just trying to make the turkey breasts of a consistent thickness throughout.
2. Place the flour on a plate and then lay each piece of turkey into it. Season generously on one side with salt and pepper and pat the seasoning into the flesh. Turn the turkey over and repeat on the side, then dust off any excess flour so it's lightly coated, then transfer to another plate.
3. Put the butter into a cold frying pan and allow to melt gently as it comes up to a medium heat. When the butter has melted, add 3 tbsp of the olive oil to stop it from burning. Then, when it starts to sizzle gently, lay in the turkey. Fry the turkey for 6 minutes on one side, then turn golden brown. Fry for another 5 minutes before draining off any excess fat.
4. Add the Marsala to the pan and flambé if you can - tipping the pan away from you and lighting the liquid carefully with a long match - allowing it to boil and burn off the alcohol. Then add the cream and bring to a simmer before removing the turkey from the pan to rest.
5. Let the sauce simmer gently to thicken, then finish by adding the paprika and seasoning with salt and pepper.
Spicy brussel sprouts
Serves 4
Ingredients
500g brussel sprouts
4 tsp olive oil
1 large onion, finely chopped
1 tsp chilli flakes
3 tsp honey
Fine sea salt
Method
1. Par-boil the Brussels sprouts for 5 minutes in a saucepan of boiling water, then drain well.
2. Pour the olive oil into a shallow saucepan and set over a high heat. Add the onion, chilli and a pinch of salt and fry for 4 5 minutes, stirring occasionally,
3. Pour in the drained sprouts and add the honey with another pinch of salt. Reduce the heat to medium and fry for a final 4 5 minutes, or until the sprouts have caramelised slightly, Serve immediately.