Ingredients

• 45ml (3 tbsp) plain flour
• salt and freshly ground black pepper
• 2.5ml (½ tsp) freshly grated nutmeg
• 4 turkey breast steaks, total weight 500g (1¼lb)
• 30ml (2 tbsp) sunflower oil
• 15g (½oz) butter
• 1 onion, chopped
• 150ml (¼ pint) vegetable stock
• 150ml (¼ pint) dry white wine
• 1 bunch watercress
• 90ml (3fl oz) single cream
• watercress sprigs, to garnish

Tools

• Kitchen Machine
• Liquidiser

Method

1. Mix 30ml (2 tbsp) flour, with a little salt and freshly ground black pepper and the nutmeg. Add the turkey and toss to coat, shaking off any excess.
2. Heat the oil in a large frying pan and fry the turkey steaks for 5 minutes on each side, until golden and the juices run clear. Transfer to a plate.
3. Add the butter and onions and cook for 4-5 minutes, or until the onions have softened.
4. Stir in the remaining flour. Gradually add the stock and wine. Bring to the boil, stirring until thickened.
5. Stir in the watercress and simmer for 5 minutes. Leave to cool slightly then transfer to the Liquidiser and blend until smooth. Return to the cleaned pan and stir in the cream. Season to taste.
6. Add the turkey steaks and gently reheat. Arrange the turkey steaks on four serving plates, pour over the sauce, garnish with watercress sprigs and serve.