‼ #SPECIALS ‼
Christmas Leg Hams Minimum 4.2 - 4.5kg – $49.90 each
Famous Quast New England Turkeys (Sizes 30-32) – $29.90 each
Yearling Grilling Steak (Cut To Any Size) $11.90 kg or 2 for $20
Lamb loin – $18.90 or 2kg for $25
Lamb Riblets – $9.90 or 2kg for $15
Boneless Rolled Pork
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1 TABLESPOON EXTRA VIRGIN OLIVE OIL
50G UNSALTED BUTTER
1 X 1.5KG TURKEY BREAST FILLET, SKIN ON
SEA SALT AND CRACKED BLACK PEPPER
4 ESCHALOTS (FRENCH SHALLOTS), PEELED AND HALVED
3 CUPS (750ML) CHICKEN STOCK
10 SPRIGS LEMON THYME
1 TABLESPOON FINELY SHREDDED LEMON ZEST
1 TEASPOON BLACK PEPPERCORNS
50G UNSALTED BUTTER, EXTRA
¼ CUP (35G) PLAIN (ALL-PURPOSE) FLOUR
Heat the oil and butter in a large heavy-based saucepan over medium heat. Sprinkle the turkey with salt and pepper and add to the pan, skin-side down, with the eschalots. Cook the turkey for 5 minutes or until golden, turn and cook for a further 5 minutes or until golden.
Add the chicken stock, lemon thyme, lemon zest and peppercorns and bring to a simmer. Reduce the heat to low and cook, covered, for 30 minutes or until cooked through. Remove the turkey from the poaching liquid, cover with aluminium foil and set aside to keep warm. Strain the turkey stock into a jug, discarding the solids.
Melt the extra butter in a large saucepan over high heat until bubbling. Add the flour and cook, stirring, for 2–3 minutes or until golden. Slowly pour in the turkey stock, stirring until smooth. Cook, stirring continuously, for a further 2 minutes or until thickened. Slice the turkey and serve with the gravy. Serves 6–8.