Fresh Food Ingredients
- 1x 100-120g slice of turkey breast or chicken
- 1x sausage- skin removed but try to keep the shape (approx 70g)
- 4x slices streaky bacon (approx 90g)
- 75g duck fat (or alternative oil)
- 250ml chicken stock (ideally fresh)
- 400g potatoes (ideally Maris Piper, or one suitable for roasting)
- 2 cloves of garlic- lightly crushed
- 1 sprig rosemary or thyme
- 1 large carrot (130g approximately)
- 1 lemon
- 100g Hispi cabbage (or alternative cabbage)
- 115g butter
- ½ small onion (25g)
- 1 clove of garlic
Dry Store Cupboard Ingredients
- Salt and pepper
- 1 tsp flour
Optional Dry Store Cupboard Ingredients
- Salt and pepper
- 10g maple syrup (or honey)
- 1 tbsp cranberry sauce
- 50ml red wine (optional)
- Hob/ oven
- Aluminium foil
- Cling film
- Parchment paper
- Rolling pin
- Frying pan (approx 25cm)
- Saucepan (approx 20cm)
- Saucepan (16cm approx) x3
- Chefs knife
- Roasting tray (30×20 approx)
- Small tray
- Wooden spoon
Preparation Before The Class
- For the roast potatoes: Peel the potatoes, cut into large pieces (5x5cm approximately), and wash thoroughly. Place in a large pan, cover with water, add salt, and bring to the boil. Turn down to a simmer, and then cook until potatoes are just tender, about 15 minutes. Drain carefully and allow them to cool and dry, on a wire rack.
- For the slow roasted carrot: Peel the carrot.
- For the buttered cabbage: Slice cabbage into 1cm strips.
- For the gravy: Cut the onion into small dice. Finely chop 1 garlic clove.
For the turkey: 1x 100-120g slice of turkey breast or chicken, 1x sausage- skin removed but try to keep the shape (approx 70g), 4x slices streaky bacon (approx 90g), 25g butter. Salt and pepper. Oil.
Place a medium size pan (approx 20cm width) of water on the heat and bring to the boil. Tare 2x sheets of aluminium foil approximately 50cm x 30cm, place on top of each other, and then cover both sides with cling film, and place to one side. Cut a sheet of parchment paper roughly 45cm x 25cm, and place on you chopping board.
Place the turkey slice just below half way, and fold over the parchment. Gently bash the turkey breast with a rolling pin until it is approximately 0.5cm thick, and ideally 15x 10cm in size. Lightly season the turkey with salt and pepper, then place the sausage meat down the centre. Carefully fold the turkey around the sausage meat, ensuring it is entirely covered, and place to one side. Vertically lay the bacon slices, slightly overlapping, on your board, and then place the turkey at the bottom of the bacon. Roll up to form a rough ballottine. Then place this ballottine onto the bottom of the foil and cling film, roll this up tightly and then twist on both ends like a Christmas cracker. Place this into the boiling water, and place a small plate on top to keep it submerged, bring this back up to the boil and then turn down to light boil. Cook for 20 minutes, or until the core temperature is 65 degrees centigrade, then rest for 5 minutes. Remove foil and cling film, and drain off any excess moisture. Heat a suitable frying pan until hot, and add a little oil, when it’s smoking carefully add the ballottine and turn down the heat slightly. Keep turning the turkey, and when it starts to colour add the butter, and continue to roll so it colours evenly. When the ballottine is golden brown, and core temperature is 70 degrees centigrade, remove from the pan and rest for 5 minutes before carving.
For the roast potatoes: 400g potatoes (ideally Maris Piper, or one suitable for roasting) , 75g duck fat (or alternative oil), 2 cloves of garlic- lightly crushed, 1 sprig rosemary or thyme.
Peel the potatoes, cut into large pieces (5x5cm approximately), and wash thoroughly. Place in a large pan, cover with water, add salt, and bring to the boil. Turn down to a simmer, and then cook until potatoes are just tender, about 15 minutes. Drain carefully and allow them to cool and dry, on a wire rack. Heat a tray in the oven at 190°c, with the duck fat in the bottom, until smoking. Place the potatoes, garlic, and rosemary into the tray and turn the potatoes to ensure they are coated with the fat. Place back in the oven. Turn every 10 minutes, until golden brown, then drain on kitchen paper. Serve immediately.
For the slow roasted carrot: 1 large carrot (130g approximately)- peeled, 10g maple syrup, lemon juice, olive oil, salt and pepper.
Pre-heat the oven to 190 deg cel, and line a small tray with parchment paper. Cut the carrot into 5cm batons, and place in a bowl. Lightly coat with olive oil, and season, then toss to ensure they are all coated. Place onto the lined tray, and place in the oven. Cook for about 30 minutes, or until tender, then add the maple syrup, and cook for a further 5 minutes. Remove from the oven and drizzle on a little lemon juice.
For the buttered cabbage: 100g hispi cabbage (or alternative cabbage)- cut into 1cm strips, 15g butter, salt and pepper.
Place a medium size saucepan over a medium heat, add the butter, when the butter is fully melted add the cabbage and a little seasoning. Keep stirring and cook until tender.
For the gravy: 250ml chicken stock (ideally fresh), 50ml red wine (optional), 15g butter, ½ small onion (25g)- finely diced, 1 clove of garlic- finely chopped, 1 tsp flour, 1 tbsp cranberry sauce.
Melt the butter in a small pan and the sweat the onion and garlic until lightly golden, add the flour, cook for a couple of minutes. Add a little of the wine and the stock, and cook until starts to thicken, and continue to do so until all of the liquid is added. Continue to cook on a low heat until it reduce by half, then add the cranberry sauce, and cook until it is combined.
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