Turkey Ballotine
- 4 X 200g Slices Of Turkey Breast
- 300g Sausage Meat
- Small Bunch Of Sage, Finely Chopped
- 1 Large Handful Bread Crumbs
- 1 Small Onion, Diced
- 1 Clove Garlic, Finely Chopped
- 1 Egg
- 12 Slices Of Streaky Bacon
Roast potatoes
- 1kg Potato Lovers
- Duck Fat
- 1 x Bulb Of Garlic Garlic, Separated & Lightly Crushed
- ½ Bunch Rosemary
Carrot Puree
- 600g Carrots, Peeled & Finely Sliced
- 70g Unsalted Butter
- 100ml Double Cream
- 100g Milk
- Salt Pepper
Red Wine Jus
- 250g Shallots, Sliced
- 4 Tbsp. Olive Oil
- 1 x Garlic Clove, Crushed
- 500ml Red Wine
- 400ml Chicken Stock
- 1/2 Bunch Thyme
400g Brussels Sprouts, Prepped & Halved
Cranberry Jelly
Method
Turkey Ballotine
First make the stuffing. Fry the onion in a little butter until soft, then add the garlic, and cook for further 5 minutes. Draw and chill.
Place sausage meat in a bowl; add the onion and garlic mix, sage, and egg. Add the breadcrumbs a little at a time until you achieve a firm but moist consistency. Place mix in a piping back, and reserve in the fridge.
Place the individual turkey breast portion in-between two pieces of parchment paper, and gently hit with a rolling pin to achieve an even thickness escalope. Season with salt and pepper. Pipe a strip of the stuffing down the middle of escalope, then using the paper fold the turkey meat over the stuffing. Place the turkey roll onto some cling film, roll tightly, and truss with string. Roll in foil, and twist both ends like a cracker. Place in a pan of boiling water, bring back to the boil, then simmer for 15 minutes or until the core of the ballotine reaches 75°c. Remove from water, discard the foil and cling film, and dry thoroughly.
Fry in a pan with a little oil and butter, until you achieve a light golden brown colour all over the ballotine. Slice into 5 pieces.
Red wine jus
Sauté the shallot with the oil until lightly browned. Then add the garlic and thyme, cook for a further 4 minutes. Add the red wine, and reduce by 2/3. Add the stock, and bring to the boil. Then return to simmer, and reduce to around 250ml. Strain, and finish with a knob of butter.
Carrot puree
Melt the butter in a saucepan, add the carrots, and cook without colour for around 5 minutes.
Add the milk and cream, and cook for a further 15-minutes, or until carrots are very tender. Transfer to a blender, and blend until smooth. Season.
Roast Potatoes
peel the potatoes, cut into large pieces, and wash thoroughly. Place in a large pan, cover with water, add salt, and bring to the boil. Turn down to a simmer, then cook until potatoes are just tender. Drain carefully and allow them to cool and dry, on a wire rack.
Heat a large tray in the oven at 220deg cel, with a generous amount of 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.
Brussels Sprouts
Deep fry at 190°c, until golden brown and then drain on kitchen paper. Season with Maldon sea salt.
