Mon, 4 December 2023
Ingredients:
· 4 x 180g Turkey Breast meat
· 2 tbs of Chopped Thyme
· 200g approx. of Your favourite Stuffing
· 16 slices of Parma Ham
· Mirepoix of vegetables ( ½ peeled carrot, ½ peeled sliced onion, 2 coves of peeled garlic, two bay leaves)
· ¼ lemon
· 100 ml White wine
· 500 m Chicken stock
Method:
1. First, place one of the turkey pieces between two pieces of cling film and gently baton out to 1.5 cm thick. Leave to one side and continue with the remaining three pieces of turkey.
2. Then on your clean kitchen top roll out some clingfilm and another layer on top. Line out 4 slices of Parma ham, allowing them to overlap. Place one of the turkey pieces on top nice and flat.
3. Sprinkle the exposed turkey piece with some sprinkling of thyme and salt. Place a quarter of your favourite stuffing over the meat, nice and neatly. Roll the meat by using the outer cling film like a Swiss roll. Wrap a number of times with clingfilm and squeeze at either end to form a cylinder shape. Ensure the roll is fully covered and secured with clingfilm. Repeat the process with the reaming three pieces of turkey, refrigerate for at least 30 mins.
4. After 30 mins, heat up 500 ml of chicken stock with 100 ml of white wine and bring to a simmer, add the mirepoix (onion, garlic, carrot.) ¼ lemon.
5. Using a skewer, prick each wrapped turkey 3 to 4 times and then place into the liquer, cook for approx. 20 to 30 minutes or until the core temperature has reached 75c.
6. Let it cool fully and then store in the fridge. Then you want to use it remove from the fridge, take away the cling film, heat a pan with some olive oil, add the sliced turkey and cook for 1 minute on one side, turn, add a knob of butter and continue to fry at a medium heat.
7. When hot pace onto some kitchen paper, then arrange on a warm pate, with parissiene potatoes, sprout and roast vegetabes and finish with some gravy.
