Wed, 20 December 2017
Glazed Turkey Leg Ballotine
Ingredients
2 turkey legs boned out
454g of chicken mince
5 sprigs Fresh thyme
4/5 chestnut or shiitake mushroom diced
1 onion diced
Sea salt and cracked black pepper
For the glaze
4 tbsps of honey
1 tbsp of soya
1 tbsp of balsamic vinegar
To serve
Ruby chard salad
Wild rocket leaves
Creamy mash potato
Method
For the filling sweat the onion and mushrooms in some oil until soft and set aside to allow to cool. Now in a bowl mix the chicken mince, sea salt, pepper and thyme sprigs. Now mix in the cooled mushroom and onions.
No lay out cling film flat onto a clean surface. You may need to double up depending on the type of cling film you have. Now lay down the boned out turkey leg and lay more clingfilm on top. Now with a meat hammer or rolling pin bash the life out of it until it is completely flat. The flatter it is the quicker and neater it will look when cooked. So don’t be afraid to go to town.
Now lay in the stuffing and roll the ballotine over with the clingfilm you left on the counter. Secure it with the cling so it forms a perfect sausage. Now you can poach it in water on a simmer in a tray on the hob for 20-30 mins or I like to turn the oven onto 180oC and lay it into a braising tray filled with water. Make sure to cover the tray with tin foil tightly and oven for 25-30 mins. Make sure you check the meat by pressing to see if it is firm.
Once cooked you can slice right away. Or I like to leave it in the fridge for a few hours to go solid.
To glaze in a sauce pan add the honey, balsamic and soya. Bring to the boil and then simmer until it thickens and reduces. Now slice the ballotine and glaze it in the saucepan.
To serve lay down some mash potato, lay the ballotine on top and place some nice decorative leaves all around the plate.
