- 1 large orange
- 1 lemon
- 4 British turkey fillets, each about 100-175g weight
- 25g wholemeal flour
- 1 tsp ground ginger, optional
- Freshly ground black pepper to taste
- 3 tbsp sunflower oil
- 1 small onion, peeled and finely chopped
- 225 ml turkey or chicken stock
- 75 ml unsweetened orange juice
- 1 tsp clear honey, optional
Using a potato peeler cut three strips of rind from the orange and lemon. Cut into thin matchstick strips. Place in a small pan with boiling water and simmer for one minute, drain and reserve.
Squeeze the juice from the lemon and cut the orange into segments. Place each turkey steak between non-PVC clingfilm or greaseproof paper and tenderise with a meat mallet or rolling pin to a thickness of 5mm.
Mix the flour and the ginger, (if using) together and season with the pepper. Use to coat the turkey steaks.
Heat the oil in a large non-stick frying pan and seal the turkey on both sides. Cook for 5-8 minutes or until golden and cooked thoroughly. Remove from the pan, drain on absorbent kitchen paper and keep warm.
Add the onion to the oil remaining in the pan and sauté for three minutes. Pour the stock and orange juice into the pan and add the honey if using. Bring to the boil and simmer until reduced by about half.
Stir in the lemon juice and add the orange segments and blanched rind and heat through.
Pour the sauce over the cooked turkey steaks and serve with new potatoes and freshly cooked vegetables.