Turkey Veronique

---

I have no idea who Veronique was, but I hope she would not be too disturbed by the fact that I cook this classic chicken dish with turkey - and in the microwave. There is no reason not to.

Microwave cookery is just another way of applying heat to food – which is all that cooking really consists of – and as such it is very convenient, economical and efficient. It is also beneficial in the sense that far fewer nutrients are lost through microwaving than through any other method.

That said, let’s get on with it. To serve four people you need:

· 50g butter
· 50g flour, all-purpose
· 300ml chicken stock
· 300ml dry white wine
· 450g cooked turkey meat cut into bite-sized pieces
· 150ml cream
· 100g seedless grapes, halved
· salt & pepper to season

I like to use a glazed earthenware bowl for this, so that I can take it straight to the table as a serving dish, but there’s no reason not to use a microwave dish if you prefer.

Melt the butter on High for about 30 seconds and then blend in the flour. Add the stock and wine, whisking vigorously.

Microwave on High for about 4 minutes, stirring after each minute to get a smooth sauce. Season to taste.

Stir in the turkey, cream and grapes, cover with cling film and microwave on Low for a further 4 minutes or until heated through. Do not allow the mixture to boil at this stage or the sauce is likely to curdle.

Leave the dish to stand, still covered, for a further five minutes, during which time it will continue to cook and the heat will spread evenly through the mixture.

Before attempting to remove the cling film puncture it in a few places, which will let the steam out and help to avoid burnt fingers.

Serve with rice.

print this page