-
1
Squeeze the juice from 2 of the oranges.
-
2
Grate the zest from the remaining orange, peel then cut the flesh into segments.
-
3
Set aside.
-
4
Preheat the oven to 375F Place the turkey steaks between 2 sheets of plastic wrap and tenderise them with a rolling pin to form thin escalopes.
-
5
Cut each breast in half and season with a little freshly ground black pepper.
-
6
Divide the cheese between the turkey pieces then scatter over the walnuts.
-
7
Carefully roll up the turkey and secure with wooden toothpicks to prevent the cheese oozing out during cooking.
-
8
Heat the oil in a large non-stick frying pan and gently fry the turkey for 4-6 minutes turning frequently, until golden.
-
9
Transfer to an ovenproof dish and place in the oven for 15 minutes until cooked.
-
10
There should be no pink meat and the juices should run clear.
-
11
Tip any excess fat out of the pan and return to the heat.
-
12
Pour in the orange juice and zest plus the Pernod (or use 1/2 cup extra orange juice) and bring to the boil.
-
13
Stir in the mustard and butter and simmer for 5-6 minutes until the sauce has thickened, stirring occasionally.
-
14
Then add the orange segments and warm through.
-
15
Remove the toothpicks from the escalopes.
-
16
Pour over the sauce.
-
17
Serve with crushed boiled potatoes and wilted spinach.
