Blue-Brie Turkey Pockets with Quick Cabbage and Walnuts

    30 min

    For a smart meal in the minimum of time, stuff turkey breasts with rich, creamy blue Brie and add a flavour kick of lively ginger and sweet apple. Serve with new potatoes and stir-fried cabbage with walnuts. Delicious!

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    Serves: 4 

    • 25g fresh root ginger, peeled and grated
    • 1 dessert apple, peeled, cored and grated
    • 4 thick turkey breast steaks, about 160g each
    • 150g blue Brie, cut into 4 wedges
    • 3 tbsp olive oil
    • 500g green cabbage, finely shredded
    • 8 spring onions, sliced
    • 50g walnuts, chopped

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Stuff the turkey pockets: Preheat the oven to 240°C (220°C fan oven), gas 9. Mix the ginger and apple. Cut horizontally through each turkey breast, slicing a pocket into the meat. Take care not to cut right through. Divide the ginger and apple mixture among the pockets, then push a wedge of cheese into each one. Press the meat together, moulding it back into shape and pushing the filling evenly into the pockets.
    2. Bake the turkey: Put the turkey pockets in a shallow ovenproof dish, large enough to hold them neatly in one layer. Brush with 1 tbsp oil and sprinkle with seasoning to taste. Bake for 15 minutes or until the turkey is browned on top and cooked through, and the filling is running out in places.
    3. Cook the cabbage and walnuts: While the turkey is cooking, heat the remaining oil in a large pan and add the cabbage, spring onions and walnuts. Cook over a medium heat, stirring most of the time, for about 5 minutes or until the cabbage is reduced in volume and lightly cooked. Add seasoning to taste.
    4. Serve: Transfer the turkey pockets to plates using a large serving spoon, spooning over the escaping cheese and juices. Add some cabbage to each plate and serve immediately.

    …another idea

    Crumbed mozzarella and tomato escalopes: Lightly season 4 thin turkey breast steaks, about 550g total weight, and put them in a shallow ovenproof dish in a single layer. Top with 4 thinly sliced plum tomatoes and sprinkle with 8 shredded fresh sage leaves. Thinly slice 200g mozzarella cheese and arrange on top of the tomatoes. Brush with 1 tbsp olive oil. Mix 50g fresh breadcrumbs with 15g grated Parmesan cheese, and press this onto the mozzarella to cover the tops of the steaks completely. Bake as the basic recipe for 15 minutes or until the topping is crisp and golden, with the mozzarella moist and runny.

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