|Organic Food by County|
Aberdeenshire Angus Antrim Ayrshire Bedfordshire Berkshire Berwickshire Borders Buckinghamshire Cambridge Carmarthenshire Ceredigion Channel Isles Cheshire Clwyd Conwy Cornwall County Down County Durham Cumbria Denbighshire Derbyshire Devon Dorset Dumfries and Galloway Dyfed East Lothian East Sussex East Yorkshire Essex Fife Glamorgan Gloucestershire Greater Manchester Gwynedd Hampshire Herefordshire Hertfordshire Highland Isle of Man Isle of Wight Isles of Scilly Kent Lanarkshire Lancashire Leicestershire Lincolnshire London Monmouthshire Norfolk North Yorkshire Northamptonshire Northern Ireland Northumberland Nottinghamshire Orkney and Shetland Oxfordshire Pembrokeshire Powys Ross-shire Roxburghshire Rutland Shropshire Somerset South Yorkshire Staffordshire Suffolk Surrey Tyne and Wear Tyrone Warwickshire West Lothian West Midlands West Sussex West Yorkshire Wiltshire Wirral Worcestershire |
|Recipes - Turkey with calvados and Créances carrots|
Turkey with calvados and Créances carrotsServes 4
4 turkey breasts
50g lardons (or chopped bacon)
Stick of celery
50g carrots from Créances
25cl Normandy cider
20g A.O.C. Isigny butter
25cl A.O.C. Isigny double cream
Salt and pepper
Chop the leak, celery, lardons (or bacon) and the turkey breasts
Peel and grate the carrots and potatoes and place in buttered ramekin dishes, cook in a bain-marie in the oven at 160°c for 25 minutes.
Fry the turkey in the oil, add salt and pepper, then add the finely chopped lardons, the celery and the leek, without browning.
Add the cider, then reduce by a half and add the cream, cook gently over a low heat for 10 minutes, adjust the seasoning to taste.
Empty the ramekin moulds and cut in two to form two circles (croquettes) and add a little oil and melted butter to each.
Serve by placing the turkey mixture on each plate and decorate with two of the potato and carrot croquettes.
Creation date : 16/12/2008 @ 08:59
Last update : 16/12/2008 @ 08:59
Category : Recipes
Page read 5672 times
Print the page