Almond Crusted Turkey Medallions With Spiced Pappardelle - cooking recipe

Ingredients

3 tbsp flaked almonds
50 g ground almonds
100 g butter, very soft, plus 2 tbsp
1 tsp chopped rosemary
2 tsp chopped parsley
8 None turkey medallions, each about 70g
1 tbsp oil
200 g dried pappardelle pasta
1 None red chilli, de-seeded and finely chopped
2 tsp curry paste
400 ml chicken or vegetable stock
100 ml single cream
2 tsp cornflour
2 None spring onions, sliced

Preparation

Preheat the oven to 350\u00b0F. Place the ground almonds, 7 tbsp butter, rosemary, parsley and salt and pepper in a bowl and mix well.
Season the turkey with salt and pepper. Heat the oil in a large skillet on medium-high heat. Cook the turkey until lightly browned on all sides. Transfer to a roasting pan and spread with the almond mixture. Bake for 20 mins or until cooked through.
Meanwhile, cook the pasta in boiling salted water according to package directions. Melt the remaining 2 tbsp butter in the large skillet on medium heat. Cook the chili pepper and curry paste for 30 seconds. Stir in the stock and cream and bring to a boil. Reduce the heat to low and simmer for 5 mins.
Mix the cornstarch with 2 tbsp water and add to the sauce. Bring to a boil, stirring until slightly thickened. Stir in the onions and transfer half to a serving dish. Drain the pasta and toss in the remaining sauce. Sprinkle the turkey medallions with the sliced almonds. Serve with the pasta and remaining sauce.