Ingredients
For the sweet potato fondant
1 tsp olive oil
100g/3½oz sweet potato, top and bottom trimmed and cut into a thick medallion shape
50g/1¾oz unsalted butter
100ml/3½fl oz hot chicken stock
For the turkey escalope
200g/7oz turkey breast
1 tsp olive oil
For the crispy onion rings
500ml/18fl oz vegetable oil
100g/3½oz self-raising flour
30ml/1fl oz sparkling water
500ml/18fl oz hot vegetable oil
50g/1¾ thickly cut onion rings
For the tomato sauce
1 tsp olive oil
½ onion finely sliced
1 clove garlic finely sliced
½ tsp paprika
½ tsp dried oregano
½ tsp dried chilli flakes
200g/7oz tinned chopped tomato
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the potato fondant, heat the olive oil in a small ovenproof frying pan over a medium heat. Add the sweet potato and fry for two minutes on each side until beginning to brown.
3. Add the butter and chicken stock and transfer to the oven and roast for 12 minutes, or until cooked through.
4. For the turkey escalope, place the turkey breast between two sheets of cling film. Place onto a strong flat surface and flatten out the breast wit a meat mallet or a rolling pin.
5. Rub the turkey escalope with the olive oil and season well on both sides with salt and freshly ground black pepper.
6. Heat an ovenproof griddle pan until smoking, then add the turkey and chargrill for two minutes on each side, until browned.
7. Transfer to the oven and bake for 4-5 minutes, or until cooked through, then remove and leave to rest for two minutes.
8. To make the crispy onion rings, heat the vegetable oil in a deep, heavy bottomed saucepan until a breadcrumb sizzles and turns brown when added to it. (CAUTION: hot oil can be dangerous, do not leave unattended.)
9. Place the flour in a large bowl, add the sparkling water and whisk vigorously to form a batter.
10. Dip the onion rings into the batter to coat then carefully add to the hot oil and deep-fry in batches, for 2-3 minutes, until golden. Carefully remove the onion rings with a slotted spoon and drain on kitchen towels. Sprinkle, to taste, with salt.
11. To make the tomato sauce, heat the oil in a frying pan over a medium heat. Add the garlic and onions and fry for 2-3 minutes to soften.
12. Add the spices and chilli flakes and fry for a further two minutes.
13. Add the tomatoes and bring to the boil. Reduce the heat to simmer for 5-6 minutes to reduce the sauce by one third. Season, to taste, with salt and freshly ground black pepper.
14. To serve, place the turkey escalope on a warm plate with the onion rings and potato fondant alongside. Spoon over some of the tomato sauce and serve immediately.
