Turkey Saltimbocca
with Butternut Squash Mash and Creamed Spinach
The Italian word saltimbocca loosely translates as ‘jump in the mouth’. This dish is traditionally made with veal, ham and sage. We have mixed it up a little in this recipe using chicken in place of veal. We think it truly lives up to its name and will make your taste buds sing!
Ingredients
4 grams
Sage
1 unit(s)
Baking Potato
75 grams
Serrano Ham
1 unit(s)
Butternut Squash
100 grams
Creme Fraiche
1 unit(s)
Garlic Clove
15 grams
Salted Butter
grams
Netherend Butter Salted
2 unit(s)
British Turkey Steaks
125 grams
Baby Spinach
grams
Potatoes
Instructions
Peel the butternut squash, cut it in half lengthways and scoop out the seeds. Slice it widthways into slices 1cm thick, then chop into 1cm cubes. Peel the potato and also chop into 1cm cubes. Place both, spread out on a baking tray, drizzle with oil and season with salt and black pepper. Pop in your oven until golden, 25-30 mins. Tip: Make sure the veg isn't piled up on your baking tray, spread out onto two if you need!
Remove the tops and bottoms off the green beans. Peel and grate the garlic (or use a garlic press). Pick the sage leaves off their stalks. Put each turkey steak between two sheets of clingfilm and bash with a frying pan until 2cm thick.
While the butternut and potato is roasting, heat a drizzle of oil in a frying pan on medium heat. Once hot, throw in the sage leaves. Cook until crispy, about 1 minute. Remove from the pan to some kitchen paper. Leave the pan on medium heat and add a little more oil. Season the turkey with black pepper, then lay a slice of serrano ham on top of each turkey steak.
Carefully lay the turkey in the pan, ham side down. Arrange the sage leaves on top of the turkey then lay another slice of serrano ham on top. Cook the turkey for 1-2 mins on each side then pop on another baking tray (sage leaf side facing up in the baking tray). Roast in your oven for 10-12 mins. Tip: The turkey is cooked, when no longer pink in the middle.
When the butternut and potato have finished roasting, remove from the oven and transfer them to a saucepan or large bowl, add the butter and mash (with a potato masher or fork) immediatley, whilst still hot. Add a generous pinch of salt and ground black pepper, taste, season more if needed and leave on the side covered to keep warm. Heat a drizzle of oil in the already used frying pan back on medium heat and add the spinach.
Stir and let the spinach wilt from the heat of the pan for 2 mins, add the grated garlic, and cook for 2 more mins. Then, increase the heat slightly to medium-high, add the creme fraiche and bring up to the boil, then remove from the heat. Serve the squashed butternut on plates with the turkey saltimbocca on top and creamed spinach on the side. Enjoy!
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