10 mint
leaves, finely chopped, plus a few more to garnish
juice of
1/2 lemon
salt and
pepper
Method :
Place the figs in a pan with the
wine and bring to a boil, then simmer very gently for about 1 hour.
Leave to cool and refrigerate
overnight.
Melt the butter in a pan and fry
the turkey fillets until they are cooked through.
Remove from the pan and keep warm.
Drain any fat from the pan and
pour in the juice from the figs.
Bring to the boil and reduce until
about 2/3 cup remains.
Add the marmalade, mint leaves and
lemon juice and simmer for a few minutes.
Season to taste.
When the sauce is thick and shiny,
pour it over the meat and garnish with the figs and mint leaves.
Serves 4
Turkey is a low fat meat that should be
used all the year round, not just at Christmas. This unusual sauce gives
its rather bland flavor a tremendous lift.