Marinated Turkey Escalopes with Fruit Chutney
- For the turkey escalopes
- 8 Turkey steak (each around 120 grams) (approximately 4 ounces)
- For the marinade
- 5 tablespoons Peanut oil
- 3 tablespoons soy sauce
- 1 Red chile pepper
- 1 garlic
- 1 Lime leaf
- 10 grams fresh ginger
- 40 grams scallions
- 2 sprigs Lemongrass (about 15 cm long) (approximately 6 inches)
- 1 tablespoon finely chopped cilantro
For the marinade: Whisk the oil and soy sauce together in a shallow dish. Remove the stem from the chile then cut crosswise into thin rings. Carefully remove the seeds. Peel the garlic and chop finely. Peel the ginger and cut into thin matchsticks. Trim the scallions and cut into thin rings. Halve the lemongrass stalks lengthwise. Add the prepared ingredients to the soy sauce mixture along with the lime leaf and cilantro.
For the marinated escalopes: Season the turkey with salt and pepper, place in the marinade, turn to coat, cover and marinate in the refrigerator for 4-5 hours.
For the chutney: Heat the oil in a large frying pan or wok. Sauté the garlic and scallions until the scallions soften. Add the diced pineapple, ketchup, pineapple juice, sugar and rice vinegar, season with salt and pepper then reduce the heat and simmer for 5-10 minutes. Let cool.
Preheat the grill. Remove the turkey from the marinade, drain and then grill for 4-5 minutes per side.
Serve the turkey with the chutney and rice, if desired.