Turkey Breasts With Madera Cream Sauce, Served With Braised Belgian Endives With Brow

1. 1

   Earlier in the day, you can pre - cook the endives. You take a large cooking pot & fill with hot water. You turn the heat on high. Bring to the boil. When the water is boiling, add the 6 Belgian endives. Boil them for 12 minutes. Turn the heat off. Drain them well. Drain the water. Keep them in a large plastic container with fitting lid. Set aside or put into the fridge.

2. 2

   When you are going to cook dinner, preheat the oven to 180u00b0C. for 10 minutes. Take your Silpat or baking sheet & place baking paper or another non - stick mat on your baking sheet. Place the pommes Duchesse on it. On my silpat, I can place 25 pommes Duchesse. Place them a 0,5 cm apart from each other.They will go into the oven for 35 minutes or check your packet instructions. The pommes Duchesse have to be golden & good cooked trough. Normally, on my package, it said 15 minutes, but my experience tells me 25 till 35 minutes. When they are ready, leave them on the silpat in the oven, just turn the heat of. They will be hot enough, when you serve them.

3. 3

   Now, take your non - stick baking pan & heat up on high. Pour a swirl of liquid baking margarine in & let it melt. When the pan is hot, place the turkey pieces in it. Bake until golden & cooked trough. Cook every side about 5 til 7 minutes. Season with Maldon sea salt & black pepper. Turn the heat to medium when the both sides are a golden colour. When ready, set aside & keep warm.

4. 4

   At the same time, you take your large cooking pot that you used for the Belgian endives earlier, & heat up on high. Put butter or baking margarine in it. When the butter has melted, add in 1 layer the chicories. They have to fit alongside each other. When they begin to cook, add 3 or 4 tablespoons of the dark brown sugar on top of the chicories. Put the lid on. Or place the lid on for 3/4 !

5. 5

   Turn the endives after 7 minutes or so. They musn't burn! Otherwise, turn the heat down after 7 minutes. The endives will bake for 15 minutes or so, then they will be lovely baked & heated trough & will have caramelised a bit. That tastes so lovely! When ready, turn the heat off & set aside with the lid on the pot to keep warm.

6. 6

   At the time, you bake the endives, take a saucepot. Pour the 350 ml of chicken stock in it. Add the 250 ml of soy cream. Heat up & bring to the boil.

* Per serving · 4 servings · Values may vary.