Peachy Breast Salad

(SERVES 4-6)

1.5 kg turkey breast, boned, skin on

1 tbs butter

3 tbs olive oil

4 small French shallots

3 sprigs tarragon

500 ml chicken stock

50 gm butter

1/4 c plain flour

METHOD

Salt and pepper both sides of the turkey. 

Melt the butter and oil together on med heat, in a large pan with a lid. 

Brown the turkey breast skin side down first for 5minutes and then turn over. 

Add the French shallots and brown the flesh side for 5minutes. 

Pour in the chicken stock and tarragon sprigs. 

Cover and low simmer for 40 minutes.

Remove the turkey from the pan and wrap in foil to rest for 20minutes. 

Strain pan liquid, discarding solids. 

Melt the butter and flour together in the pan until it is thoroughly mixed to a paste. Gradually add the pan liquid while stirring to form a gravy.

Keep warm.

4 firm peaches

2 burrata 

4 bunch asparagus, ends removed

2 c frozen baby peas, thawed

2 baby lettuce - cos, butter, romaine - leaves washed

1 c mix herbs - tarragon, chervil, parsley

METHOD

Prep ahead and store in the fridge:

• Thaw frozen peas in a bowl of cold tap water.

• Blanch the asparagus in boiling water and refresh immediately in iced water.

• Trim and wash the lettuce leaves.

• Pick and rinse the herbs.

All of these can be stored in containers over night, adding paper towel to the lettuce and herb containers so they don’t sit in water. 

When ready to serve, thinly slice the turkey and layer with the chilled salad components. 

Top with 2 unbroken burrata and serve with tarragon vinaigrette, buttermilk & chive dressing and a warm side of gravy.

Photographed by William Meppem