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Wednesday, 28 October 2015

STUFFED TURKEY FILLET

STUFFED TURKEY FILLET

To make serve 8:
400g/14oz spinach
2 onions
2 garlic gloves
1 thick slice stale bread,crusts removed
2 tbsps olive oil
50g/2oz freshly grsted
Parmesan cheese
50g/2oz cream cheese
1 egg
2 tbsps breadcrumbs
2 tbsps flaked almonds
½ tsp dried oregano
Pinch of ground nutmeg
Salt and freshly ground black papper
1,5kg/3lbs 6oz boiling water
200g/7oz butter
2 shallots
15g/ ½ oz butter
2 tbsps finely chopped fresh parsly
250ml/8fl oz double cream
250ml/8fl oz creme fraiche 

Preparation Time :
1 hour
Cooking time:
1 ½ hours

Relaxing time:
6 hours

Nutritional Value :
Analysis per seving,approx:
·        2500kj/600kcal
·        54g protein
·        35g fat
·        16g carbohydrate

Trim and wash the spinach,Place in a pan and cook for 5 minutes in the wate still clinging to the leaves,drain,squeeze out excess water and finely chop,Pell and chop the onions,Pell and finely chop the garlic.
Tear the bread in to pieces and place in a boel,cover with cold water and set aside to soak,heat the olive oil,and fry the onion and garlic for 5 minuyes or until transparent but notbrowned,Add the spinach,and stir-fry until all the liquid has evaported.
Tranfer to a bowl,Squeeze out the bread, mix together the spinach,Parmesan cheese,cream cheese,egg,breadcrumbs,flaked almonds.oregano and nutmeg,and season to taste with salt and pepper,Wash the turkey breast and pat dry,using trussing thread,sew up the places in the meat where the bones were removed.
Cut a deep pocket in the meat and spoon in the spinach stuffing,sew the meat together with trussing thread,Rub with salt and pepper,sprinkle over the thyme and place in a roasting tin,Heat the sunflower oil,and pour over the turkey,Roast in a preheated oven at 200/400/gas mark 6 for 1 ½ hours.
Frequently pouring a little hotwater around the turkey and basting juices,Remove the turkey from the roasting tin and wrap in foil,When cold.set aside in the refrigerator to rest for 6 hours,Make the sauce,thinly slice the mushrooms,peel and finely chop the shallots.
Melt the butter,and stir-fry until browned,season with salt and pepper to taste and remove from the heat,Stir in the cream and creme fraiche.
Tranfer to a sauce boat,cover and set aside in turkey from the foil and take out the trussing thread,Cave the turkey in thick slices and hand the sauce separately

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