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Creamy almond turkey

Watch the almonds carefully as they can burn.

ingredients

serves 4
500 g (1 lb) turkey fillets
25 g (1 oz) butter
2 teaspoons plain flour
300 ml (1/2 pint) chicken stock
2 teaspoons tomato puree
25 g (1 oz) ground almonds
salt and freshly ground black pepper
25 g (1 oz) flaked almonds
100 ml (3 1/2 fl oz) single cream

method

1. Heat the oven to 180°C (350°F) Gas 4.

2. Melt the butter in a shallow flameproof casserole. Add the turkey fillets and fry over moderate heat for 2 - 3 minutes on each side until lightly coloured. Remove from
the casserole with a slotted spoon and reserve.

3. Sprinkle the flour into the hot butter in the casserole and stir over low heat for 1 - 2 minutes until straw-coloured. Gradually stir in the chicken stock, then simmer, stirring, until thick and smooth.

4 Stir in the tomato puree and ground almonds and mix well. Season to taste with salt and pepper. Return the turkey fillets to the casserole. Cover and bake in the oven for 30 minutes.

5. Meanwhile, brown the flaked almonds: put them into a heated, ungreased, frying-pan and shake the pan over the heat until the almonds are light brown all over.

6. Add the cream to the cooked turkey and stir it into the sauce. Sprinkle over the browned almonds and serve at once.

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