I have never made peppercorn sauce with a flavoured meat so I decided to give that a go this week. I decided to make it with Turkey breast. What I have started to do recently with my meat is cover it with aluminium foil because you get a tender meat and the meat absorbs all of the flavours. Plus it enables you to sit down for a moment or two.
The peppercorn sauce is a great component to the sauce as it gives it a great flavour. It is also a great sauce to have if you find mustard sauce too hot. Next time, I am going to try a mushroom peppercorn sauce to see what the flavour is like.
Mum has been growing some vegetables (she is an avid gardener) so I asked if I could use the baby courgette and sweet pepper as a garnish. She was more than happy for me to use it. Thanks mum. This is a great meal to make during the week if you are rushed off your feet.
Prep: 20 mins
Cooking time: 1 hour
-Chopped Garlic Paste
-Baby Sweet Pepper
Season the Turkey in some chopped garlic paste.
Put the Turkey breast in the baking tray and cover with aluminium foil at 180.
Put the baby potatoes in the baking tray.
Chop the mushrooms and add them to the frying pan.
Add the double cream with a teaspoon of peppercorns.
Add dill and parsley.
Stir until sauce thickens.
Fry the baby sweet pepper and baby courgettes.
Serve on a plate and garnish with pepper and courgettes.