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Categories:
ground almonds butter rosemary parsley turkey oil pasta dried red chili pepper Curry chicken stock heavy cream cornstarch green onions
Viewed: 23 - Published at: 9 years agoIngredients
- 1/2 cup ground almonds
- 7 tablespoons butter at room temperature, plus 2 tbsp
- 1 teaspoon rosemary chopped
- 2 teaspoons chopped parsley
- 8 turkey medallions 2 1/2 oz each
- 1 tablespoon oil
- 7 ounces pappardelle pasta dried
- 1 red chili pepper seeded and finely chopped
- 2 teaspoons curry paste
- 1 2/3 cups chicken stock
- 1/2 cup heavy cream
- 2 teaspoons cornstarch
- 2 green onions sliced
- 3 tablespoons sliced almonds toasted
Method
- Preheat the oven to 350°F. Place the ground almonds, 7 tbsp butter, rosemary, parsley and salt and pepper in a bowl and mix well.
- Season the turkey with salt and pepper. Heat the oil in a large skillet on medium-high heat. Cook the turkey until lightly browned on all sides. Transfer to a roasting pan and spread with the almond mixture. Bake for 20 mins or until cooked through.
- Meanwhile, cook the pasta in boiling salted water according to package directions. Melt the remaining 2 tbsp butter in the large skillet on medium heat. Cook the chili pepper and curry paste for 30 seconds. Stir in the stock and cream and bring to a boil. Reduce the heat to low and simmer for 5 mins.
- Mix the cornstarch with 2 tbsp water and add to the sauce. Bring to a boil, stirring until slightly thickened. Stir in the onions and transfer half to a serving dish. Drain the pasta and toss in the remaining sauce. Sprinkle the turkey medallions with the sliced almonds. Serve with the pasta and remaining sauce.
