Festive Cranberry, Smoked Bacon & Pistachio Turkey Roll

Festive Cranberry, Smoked Bacon & Pistachio Turkey Roll

Festive Cranberry, Smoked Bacon & Pistachio Turkey Roll

SERVES
10-12
COOK TIME
1 3/4
PREP TIME
30
DIFFICULTY
Easy
Tags Christmas
Collections Featured Recipe, Meat Poultry & Seafood
Ingredients
  • 2.2kg Turkey breast with skin on
  • 50g butter butter, melted
  • salt and freshly ground black pepper
  • ½ cup (125ml) white wine
  • ½ cup (125ml) chicken stock
Cranberry, smoked bacon & pistachio stuffing
  • ¼ cup (60ml) olive oil
  • 1 brown onion, peeled and finely diced
  • 2 cloves garlic, peeled and crushed
  • 1 cup fresh sourdough breadcrumbs
  • 1 tsp finely grated orange zest
  • ½ cup dried cranberries, roughly chopped
  • ½ cup pistachio kernals, roughly chopped
  • 1/4 cup fresh sage leaves, chopped
  • 1/4 cup parsley leaves, finely chopped
  • 1 tbsp salted capers, rinsed
  • 1 extra-large free range egg, lightly beaten
  • salt flakes and freshly ground black pepper
Method
  1. Preheat oven to 190°C (170°C fan-forced).
  2. For the stuffing, heat olive oil in a small saucepan over a low heat. Add onion, garlic and bacon, stirring to combine. Cover and cook for 10 minutes or until onion is tender. Remove from heat.
  3. In a medium mixing bowl, combine breadcrumbs, zest, cranberries, pistachios, sage, parsley, capers and season with salt and pepper, stirring until well combined. Add the cooked onion mixture and egg stirring until well combined. Set aside until required.
  4. To prepare turkey, place breast skin side down on a chopping board lined with plastic wrap. Turn the tenderloin to the outside and using a sharp knife carefully cut through the thick part of the breast, starting from the centre towards the opposite end from the tenderloin, stopping 2cm before the end. Carefully open it out to create a rough rectangular shape. Place a second piece of plastic wrap on top and using a rolling pin or the flat side of a mallet pound the meat, pushing outwards until the breast is approximately 3cm thick. Remove the plastic wrap from both sides.
  5. Carefully spread the stuffing over the flattened breast and roll up from the cut end towards the tenderloin, making sure the skin is covering the outside. Using butchers string, tie the breast up firmly at 5cm intervals. Brush the outside with butter and season generously with salt and pepper. Weigh the stuffed turkey roll, to work out the cooking time at 40 minutes per kg.
  6. Place turkey roll in a large roasting pan and pour wine and stock around it. Cover tin with foil and place in preheated oven for the calculated cooking time. Remove the foil for the final 30 minutes of cooking, to allow the skin to become golden. Remove from oven, place turkey roll on a serving plate and loosely cover with foil to rest for 10 minutes. 
  7. Serve turkey roll sliced with gravy to accompany.

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Festive Cranberry, Smoked Bacon & Pistachio Turkey Roll
Recipe Notes
  1. Preheat oven to 190°C (170°C fan-forced).
  2. For the stuffing, heat olive oil in a small saucepan over a low heat. Add onion, garlic and bacon, stirring to combine. Cover and cook for 10 minutes or until onion is tender. Remove from heat.
  3. In a medium mixing bowl, combine breadcrumbs, zest, cranberries, pistachios, sage, parsley, capers and season with salt and pepper, stirring until well combined. Add the cooked onion mixture and egg stirring until well combined. Set aside until required.
  4. To prepare turkey, place breast skin side down on a chopping board lined with plastic wrap. Turn the tenderloin to the outside and using a sharp knife carefully cut through the thick part of the breast, starting from the centre towards the opposite end from the tenderloin, stopping 2cm before the end. Carefully open it out to create a rough rectangular shape. Place a second piece of plastic wrap on top and using a rolling pin or the flat side of a mallet pound the meat, pushing outwards until the breast is approximately 3cm thick. Remove the plastic wrap from both sides.
  5. Carefully spread the stuffing over the flattened breast and roll up from the cut end towards the tenderloin, making sure the skin is covering the outside. Using butchers string, tie the breast up firmly at 5cm intervals. Brush the outside with butter and season generously with salt and pepper. Weigh the stuffed turkey roll, to work out the cooking time at 40 minutes per kg.
  6. Place turkey roll in a large roasting pan and pour wine and stock around it. Cover tin with foil and place in preheated oven for the calculated cooking time. Remove the foil for the final 30 minutes of cooking, to allow the skin to become golden. Remove from oven, place turkey roll on a serving plate and loosely cover with foil to rest for 10 minutes. 
  7. Serve turkey roll sliced with gravy to accompany.
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Meatballs & Spaghetti

Meatballs & Spaghetti

Meatballs & Spaghetti

SERVES
4-6
COOK TIME
30
PREP TIME
20
DIFFICULTY
Easy
Tags -
Collections Quick & Easy
Ingredients
  • 1 tbsp olive oil
  • 1 large brown onion, finely diced
  • 2 cloves garlic, crushed
  • 1 large carrot, peeled & finely diced
  • 150g button mushrooms, finely diced
  • 700ml bottle tomato passata
  • 600g Italian pork sausages
  • 1/4 cup fresh basil leaves
To serve
  • Spaghetti
  • Grated Parmesan cheese
Method
  1. Heat half the oil in a large non-stick saute pan over a low heat. Add onion, garlic, carrot and mushroom, stirring to combine. Cover and cook for 10 minutes, or until onion is soft.
  2. Meanwhile to make meatballs, squeeze sausage mince out of casing into ½ tablespoon measures and shape into balls. If the mixture is sticky, roll balls with wet hands.
  3. Heat remaining oil in a non-stick frying pan over a medium heat. Add meatballs in two batches, cooking for 4-5 minutes and turning regularly until evenly golden. Place meatballs on a plate until required.
  4. Add passata and 1 cup water to the onion mixture and increase heat to medium. Add browned meatballs and cook for 10 minutes. Season with salt and pepper and add basil.
  5. Serve meatballs with spaghetti and parmesan.

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Meatballs & Spaghetti
Recipe Notes
  1. Heat half the oil in a large non-stick saute pan over a low heat. Add onion, garlic, carrot and mushroom, stirring to combine. Cover and cook for 10 minutes, or until onion is soft.
  2. Meanwhile to make meatballs, squeeze sausage mince out of casing into ½ tablespoon measures and shape into balls. If the mixture is sticky, roll balls with wet hands.
  3. Heat remaining oil in a non-stick frying pan over a medium heat. Add meatballs in two batches, cooking for 4-5 minutes and turning regularly until evenly golden. Place meatballs on a plate until required.
  4. Add passata and 1 cup water to the onion mixture and increase heat to medium. Add browned meatballs and cook for 10 minutes. Season with salt and pepper and add basil.
  5. Serve meatballs with spaghetti and parmesan.
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Halloween Mummy Pizza Cheese on Toast

Halloween Mummy Pizza Cheese on Toast

Halloween Mummy Pizza Cheese on Toast

SERVES
4
COOK TIME
5-6
PREP TIME
10
DIFFICULTY
Easy
Tags Entertaining, Family
Collections Quick & Easy, Special occasion
Ingredients
  • 2 mini baguettes, halved
  • 1 cup tomato and basil pasta sauce
  • 1/2 x 450g mozzarella ball, thinly sliced and cut into strips
  • 4 black pitted olives, sliced into rounds
  • To serve: Cranberry cordial or apple and blackcurrant juice (optional)
Method
  1. Place baguettes under a medium grill and toast on both sides until lightly golden.
  2. Spread ¼ cup of pasta sauce on the cut side of each baguette and zigzag the mozzarella strips over the sauce. Place the olives for the eyes and return baguettes to the grill, toasting until cheese has just melted.
  3. Serve baguettes with cordial or apple and blackcurrant juice

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Halloween Mummy Pizza Cheese on Toast
Recipe Notes
  1. Place baguettes under a medium grill and toast on both sides until lightly golden.
  2. Spread ¼ cup of pasta sauce on the cut side of each baguette and zigzag the mozzarella strips over the sauce. Place the olives for the eyes and return baguettes to the grill, toasting until cheese has just melted.
  3. Serve baguettes with cordial or apple and blackcurrant juice
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Guacamole

Guacamole

Guacamole

SERVES
4
COOK TIME
-
PREP TIME
10
DIFFICULTY
Easy
Tags Easy, Guacamole
Collections Family, Quick & Easy
Ingredients
  • 2 large avocados, halved and deseeded
  • 2 spring onions, thinly sliced
  • 8 cherry tomatoes, quartered
  • 1/4 cup coriander leaves, roughly chopped
  • 1 lime, juiced
  • 100g corn chips
  • 1 large carrot, peeled and cut into batons
  • 1 Lebanese cucumber, cut into batons
  • salt flakes and freshly ground black pepper
Method
  1. Spoon avocado into a small mixing bowl and mash with a fork.
  2. Add spring onions, tomatoes, coriander, lime juice, salt and pepper, stirring to combine.
  3. Serve guacamole with corn chips, carrot and cucumber batons.

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Guacamole
Recipe Notes
  1. Spoon avocado into a small mixing bowl and mash with a fork.
  2. Add spring onions, tomatoes, coriander, lime juice, salt and pepper, stirring to combine.
  3. Serve guacamole with corn chips, carrot and cucumber batons.
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Cold Rolls with Dipping Sauce

Cold Rolls with Dipping Sauce

Cold Rolls with Dipping Sauce

SERVES
4
COOK TIME
-
PREP TIME
20
DIFFICULTY
Easy
Tags -
Collections Family, Quick & Easy, Spring
Ingredients
  • 8 x 22cm round rice paper wrappers
  • 150 grams vermicelli noodles
  • 1/4 iceberg lettuce, shredded
  • 1 large carrot grated
  • 1 Lebanese cucumber cut into sticks
  • 1/2 avocado, deseeded and thinly sliced
  • 8 coriander sprigs
  • 200 grams cooked shredded chicken or peeled prawns
To serve
  • sweet chilli or hoisin sauce, for dipping
Method
  1. Cook vermicelli noodles following packet instructions. Drain and rinse under cold water. Place drained noodles in a bowl and snip with kitchen scissors.
  2. To make rice paper rolls, place all filling ingredients together on a large plate and fill a large shallow bowl with hot water.
  3. Place rice paper wrappers one at a time into the hot water for about 10-15 seconds until just soft, as they become difficult to work with, the softer they become. Place wrapper onto a clean sheet of baking paper and assemble cold roll ingredients across the centre (like a sausage), allowing about 4cm of wrapper at either end. It is important not to add too much filling, as it will be difficult to roll and the wrapper may tear.
  4. To roll the wrapper, start with the edge closest to you and encase the filling. Fold the outside edges in over the filling, to hold the ingredients in at each end. Roll filling over remaining wrapper and place cold roll on a platter to serve. Repeat process with remaining ingredients.
  5. Serve cold rolls with dipping sauce of choice.
Click here to view our 'how to' video

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Cold Rolls with Dipping Sauce
Prep Time 20 minutes
Servings
people
Ingredients
To serve
Prep Time 20 minutes
Servings
people
Ingredients
To serve
Recipe Notes
  1. Cook vermicelli noodles following packet instructions. Drain and rinse under cold water. Place drained noodles in a bowl and snip with kitchen scissors.
  2. To make rice paper rolls, place all filling ingredients together on a large plate and fill a large shallow bowl with hot water.
  3. Place rice paper wrappers one at a time into the hot water for about 10-15 seconds until just soft, as they become difficult to work with, the softer they become. Place wrapper onto a clean sheet of baking paper and assemble cold roll ingredients across the centre (like a sausage), allowing about 4cm of wrapper at either end. It is important not to add too much filling, as it will be difficult to roll and the wrapper may tear.
  4. To roll the wrapper, start with the edge closest to you and encase the filling. Fold the outside edges in over the filling, to hold the ingredients in at each end. Roll filling over remaining wrapper and place cold roll on a platter to serve. Repeat process with remaining ingredients.
  5. Serve cold rolls with dipping sauce of choice.

Click here to view our 'how to' video

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