Char-grilled Turkey Breast Steaks with Fresh Cherry & Red Wine Sauce
Serve 4
   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)
Christmas Pudding
   ½ cup redcurrant 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

Preheat oven to 200 deg C. 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 redcurrant 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 turkey breast steaks with olive oil and season both sides with salt and pepper. Add 2 steaks to chargrill 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 with cherry sauce with potatoes and salad on the side.
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