Tag Archives: turkey

Turkey Wellington

 

This is a brilliant way to serve turkey if you just fancy the breast – it can be made a day in advance (so therefore reducing the pressure if you’re entertaining a crowd), looks and tastes amazing; and the meat is really moist. Thumbs up all around really!

Serves 8-10

What you need…

for the cranberry sauce

The following fabulously festive, tangy sauce makes more than enough for the Turkey Wellington, to serve as its accompaniment at the meal and perhaps, to get out again with cold turkey and gammon slices the next day.

300g fresh cranberries

200g caster sugar

45ml Kirsch

75ml water

for the wellington

1.6 kg turkey breast, skin off

Sea salt and black pepper

Olive oil

1 large bunch fresh thyme, leaves picked

Cranberry sauce (as above)

6 rashers of smoked streaky bacon, roughly chopped

3 sprigs rosemary

600g mixed mushrooms, cleaned

1 knob butter

2 teaspoons truffle oil

1 egg, lightly beaten

What to do…

For the cranberry sauce, chuck all the ingredients into a saucepan on a moderate heat and let it all bubble away until the cranberries start to pop (about 10 minutes), stirring every now and then.

Squish the berries with the back of a wooden spoon and then transfer the whole lot to a serving bowl. Leave to cool (the sauce will thicken up to an almost jelly-like consistency). It is now ready to use. This can be made several days in advance – it keeps really well in the fridge for a week.

For your wellington, preheat your oven to 180°c / 350°f / gas 4.

Place the turkey breast upside down on a board and gently slice into the natural join of the breast muscle to open it out and make a pocket – Jamie says to just do this but for some reason I managed to make two pockets – it doesn’t really matter – read on and you’ll see why.  Rub olive oil all over the breast and particularly in the pocket(s). Season well and then sprinkle over half the thyme leaves, again ensuring that the pocket(s) get lots. Push cranberry sauce into the pocket(s), poking it in as far as it will go and filling up the space. Fold it back into shape and use cocktail sticks to ‘stitch’ the pocket seams together. If you can, roll the turkey breast up, swiss roll style. If it won’t comply, don’t worry about it – mine didn’t!

Either way, transfer the turkey breast to a baking tin making sure that it is covered in oil, salt and pepper. Sprinkle over the remaining thyme. Cover with foil and pop in the oven for 60-70 minutes until just cooked through – using a thermometer, you want it to be 72°c at the thickest point. Once cooked, set aside to cool.

Meanwhile, pop the bacon into your food processor and whizz until chopped up quite small. Splash some olive oil into a large frying pan on a medium heat and, using a spatula to get every last bit of bacon out of the processor bowl, add the bacon to the pan, cooking for 5-10 minutes until golden and really crispy. Strip the leaves from the rosemary sprigs and add to the pan for a minute. Using a slotted spoon, remove the bacon and rosemary from the pan and set aside to cool.

Pop the mushrooms in your food processor and whizz until they are chopped up quite small. Add another splash of oil to the frying pan if there isn’t enough fat left behind by the bacon, tip in the mushrooms, a splash of water and sauté for 10 minutes. Melt in the knob of butter and set the mushrooms side to cool. Once cooled, season with salt and pepper mix in the truffle oil. Taste the mushrooms to see if you want any more seasoning or oil.

When all the elements for the Turkey Wellington are cool, prepare for the assembly! Lightly butter a baking tin large enough for the breast.

Dust your work surface with flour and roll out one 500g block of puff pastry so that it is roughly 6cm bigger than the turkey breast all round. Roll out the second pastry block so that it is large enough to cover the breast and some.

On the smaller piece of pastry, spread out 1/3 of the mushrooms onto the middle to cover an area the same size as your turkey breast. Remove the cocktail sticks and place the breast on top. Spread the remaining mushrooms all over the top of the turkey breast, packing it in and smoothing it out as you go. Sprinkle on the crispy bacon and rosemary, then brush the edges of the pastry with beaten egg. Lay the second sheet of pastry over the top, gently mould it around the shape of the breast, pushing all of the air out and seal together. Trim the edges to around 4cm, then pull, twist, tuck and pinch the pastry together.

Brush the whole thing with beaten egg and shove it in the fridge uncovered  overnight until you’re ready to cook. Clear up, pour wine, relax.

When it’s time to indulge, cook at 180°c / 350°f / gas 4 for 50 – 60 minutes or until risen, puffy and beautifully golden. Remove from the oven and allow to rest for 10 minutes before carving this fabulous, all dressed up bird! Serve with turkey gravy and enjoy – you can’t fail to – absolutely gorgeous!

Inspired by…

Jamie Oliver showed me the Turkey Wellington recipe on his ‘Christmas with Bells On’ series and the Cranberry Sauce is care of Nigella.

How easy…

It is easy but it takes time and patience. The joy of it is preparation a day ahead of the actual eating – it makes it worth every moment of prep and it really is very delicious!

 

 

 

 

 

 

 

 

 

 

 

Scrumptious Christmas Stuffing

I made this for the first time last year, but it was for our actual Christmas lunch and I figured it would be a bit pointless blogging it after the effect. But so very, very luscious was this stuffing that I vowed to blog it this year. Duly, I made the stuffing last week, freezing all but a single portion which I figured I’d cook with Sunday lunch so that I could photograph it. All good planning but then I forgot about my little portion of stuffing and burnt the edges – no way was I going to photograph that so you’ve got this image instead: not remotely relevant I know! Back to the recipe: I know it works because I did it last year and I would urge you to take the time to give it a go: make this stuffing and you’ll never buy the packet stuff again – it’s sooooo very yummy: juicy and succulent inside; crispy on the outside; delicious throughout! And, like I said, you can freeze it raw and just defrost it Christmas morning! Merry Christmas! (from the beach!!!)

What you need…

50g stale bread, roughly chunked

2 large onions, peeled and quartered

200g vac-packed chestnuts

1 kg shoulder of pork, trimmed and chunked

A large handful of sage, leaves picked

3 rashers of smoked streaky bacon, roughly chopped

Sea salt and black pepper

1 whole nutmeg, freshly grated

Zest of ½ lemon

Zest of ¼ orange

What to do…

If you’re preparing the stuffing to cook the same day, preheat your oven to 190°c / 375°f / gas 5.

Tip the bread into your food processor (with the blade fitted) and whizz to create breadcrumbs. Tip them out of the food processor and into a large mixing bowl.

Tip the onions into your food processor and whizz until finely chopped. Add them to the bowl.

Tip the chestnuts into the food processor and whizz into little chunks. You guessed it: add them to the bowl.

Into your food processor now add the pork, sage, bacon and season well with the salt and pepper. Add in the nutmeg as well as the lemon and orange zest and pulse the whole lot until you have some chunky stuffing and some mushy – it doesn’t take long.

Tip the pork mixture into the bowl with the other ingredients. With your hands, scrunch the whole lot together to make sure that all the ingredients are well mixed.

Divide into 2: half for inside your bird and the other half to be cooked in an oven-to-tableware baking dish. Wodge the stuffing firmly into the dish and then pop in the oven to cook for 50 minutes or so until bubbling and crispy.

Inspired by…

Jamie Oliver

How easy…

A festive whizz I’d say!!!