Char grilled Turkey Breast Steaks with Fresh Sauce

Char grilled Turkey Breast Steaks with Fresh Sauce

Serve 4

Ingredients
800g kipfler potatoes, halved lengthways
Olive oil cooking spray
½ cup shiraz red wine
2 large oranges, finely grated rind and juice (you will need 3/4 cup)
½ cup red currant jelly
400g fresh cherries, pitted
1 cinnamon stick
1 bunch watercress, sprigs removed
1/3 cup pumpkin seeds (pepitas), toasted
2 sticks celery, thinly sliced
1 large avocado, cut into thin wedges
¼ cup extra virgin olive oil
2 teaspoons horseradish cream
4 Ingham Turkey Breast Steaks

Method
Preheat oven to 200C. Line a baking tray with baking paper. Put potatoes onto prepared tray and spray with olive oil. Roast on top shelf of oven for 35 minutes or until golden and crisp.
Put wine, orange rind, ½ cup orange juice and red currant jelly into a saucepan over medium heat. Stir until jelly has melted and mixture is well combined. Bring to the boil. Add cherries and cinnamon stick. Simmer for 12-15 minutes or until mixture has slightly thickened. Cool.
Combine watercress, pepitas, celery and avocado in a bowl. Transfer mixture to a serving platter. Whisk oil, remaining orange juice, horseradish cream, salt and pepper in a jug. Add to salad just before serving.
Preheat a char grill pan over a medium high heat. Spray Ingham Turkey Breast Steaks with olive oil and season both sides with salt and pepper. Add 2 steaks to char grill and cook for 2-3 minutes on each side or until cooked through. Transfer to a plate and cover to keep warm. Cook remaining Turkey Breast Steaks. Serve Turkey Breast Steaks with cherry sauce with potatoes and salad on the side.