Turkey fricassee with apples and kumara mash

ingredients

• Kumara mash

  • 750 gram kumara (orange sweet potato), peeled, cut into large chunks
  • 50 gram butter
  • 1 cup milk or cream

• Turkey fricassee with apples and cider

  • 1 tablespoon olive oil
  • 750 gram turkey breast, cut into 2cm-thick slices
  • 8 small eschalots, peeled, halved
  • 2 rashers bacon, sliced
  • 150 gram button mushrooms, halved
  • 2 teaspoon thyme leaves, plus extra to serve
  • 1 clove garlic, thinly sliced
  • 375 millilitre bottle dry apple cider
  • 1 cup thickened cream
  • 2 apples, cored, cut into thin wedges

method

• Turkey fricassee with apples and kumara mash

  • 1

    Make kumara mash: Fill a large saucepan with salted water; add kumara. Bring to the boil. Cook 15-20 minutes until very tender. Drain well and mash with butter and milk or cream. Season to taste. Set aside to keep warm.

  • 2

    Meanwhile, in a large frying pan, heat oil on medium. Cook turkey slices 2 minutes, each side, until golden brown. Transfer to a plate.

  • 3

    In same pan, sauté eschalots and bacon 4-5 minutes, until all the fat renders from the bacon and echalots turn lightly golden.

  • 4

    Stir in mushrooms, thyme and garlic and cook 1 minute. Add cider to pan to de-glaze. Simmer 4-5 minutes until almost completely evaporated.

  • 5

    Return turkey to pan with cream and apples. Simmer 4-5 minutes until apples are just tender. Serve with kumara mash and topped with extra thyme.

notes

Soak eschalots in boiling water for 15 minutes before peeling to loosen the skins.