Posted in Recipes

Turkey breasts with Madeira cream sauce served with duchesse croquettes & braised Belgian endive with brown sugar

I made this on Christmas eve for my husband & I. It was lovely!
Recipe: For 2 persons, with seconds
2 large turkey breasts, cleaned up, cut into smaller pieces, about 350 gr
Soy cream:250 ml
Chicken stock: 350 ml
Black pepper
Maldon sea salt
Madeira wine: 80 ml
6 medium Belgian endive ( this is called in Belgium : witloof ! )
pommes Duchesse, 25 , frozen, from the deep freeze
4 tablespoons of dark brown sugar
Black pepper
Maldon sea salt
2 tablespoons of Maizena Express. This is something with corn starch in it, used to thicken sauces.
1. Earlier in the day, you can pre – cook the endives. You take a large cooking pot & fill with hot water. You turn the heat on high. Bring to the boil. When the water is boiling, add the 6 Belgian endives. Boil them for 12 minutes. Turn the heat off. Drain them well. Drain the water. Keep them in a large plastic container with fitting lid. Set aside or put into the fridge.
2. When you are going to cook dinner, preheat the oven to 180°C. for 10 minutes. Take your Silpat or baking sheet & place baking paper or another non – stick mat on your baking sheet. Place the pommes Duchesse on it. On my silpat, I can place 25 pommes Duchesse. Place them a 0,5 cm apart from each other.They will go into the oven for 35 minutes or check your packet instructions. The pommes Duchesse have to be golden & good cooked trough. Normally, on my package, it said 15 minutes, but my experience tells me 25 till 35 minutes. When they are ready, leave them on the silpat in the oven, just turn the heat of. They will be hot enough, when you serve them.
3. Now, take your non – stick baking pan & heat up on high. Pour a swirl of liquid baking margarine in & let it melt. When the pan is hot, place the turkey pieces in it. Bake until golden & cooked trough. Cook every side about 5 til 7 minutes. Season with Maldon sea salt & black pepper. Turn the heat to medium when the both sides are a golden colour. When ready, set aside & keep warm.
4. At the same time, you take your large cooking pot that you used for the Belgian endives earlier, & heat up on high. Put butter or baking margarine in it. When the butter has melted, add in 1 layer the chicories. They have to fit alongside each other. When they begin to cook, add 3 or 4 tablespoons of the dark brown sugar on top of the chicories. Put the lid on. Or place the lid on for 3/4 !
Turn the endives after 7 minutes or so. They musn’t burn! Otherwise, turn the heat down after 7 minutes. The endives will bake for 15 minutes or so, then they will be lovely baked & heated trough & will have caramelised a bit. That tastes so lovely! When ready, turn the heat off & set aside with the lid on the pot to keep warm.
5. At the time, you bake the endives, take a saucepot. Pour the 350 ml of chicken stock in it. Add the 250 ml of soy cream. Heat up & bring to the boil.
Stir regularly. Or whisk regularly. After it begins to thicken, turn the heat down to medium. After 3 minutes, add the 80 ml of Madeira. I add first 20 ml & taste. Then I add another 20 ml & taste again. Then I add another 20 ml & taste again. Finally, I add the last 20 ml. You add as much as you like, but I find that the 80 ml is enough! You want that lovely taste but not too much alcohol. Stir or whisk well. It has to thicken! Soy cream doesn’t thicken quickly! So, have patience! But in the end, I add 2 tablespoons of Maizena express & add it tho the sauce. I have to whisk it in & boil it for 1 minute to thicken & then you do not taste it! So, do that & season your sauce to your taste! I add black pepper & Maldon sea salt. You can add whatever you like, but Salt & pepper is enough!
It has to taste lovely & has that wow factor!
Now, take your 2 plates & plate up!
Enjoy !

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Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

38 thoughts on “Turkey breasts with Madeira cream sauce served with duchesse croquettes & braised Belgian endive with brown sugar

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