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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.

Print Recipe
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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Fennel, cauliflower and truffle soup with gruyere croutons

Fennel, cauliflower and truffle soup with gruyere croutons

Fennel, cauliflower and truffle soup with gruyere croutons

SERVES
6
COOK TIME
1.5
PREP TIME
15
DIFFICULTY
Easy
Tags Gruyere, Soup, Truffle
Collections Winter

INGREDIENTS

  • 1/4 cup olive oil
  • 1 large fennel bulb (approx. 900g), cut into 2cm chunks & reserve fronds for later
  • 1 cauliflower (approx. 900g), cut into small florets
  • 4 cloves garlic, unpeeled
  • 2 leeks washed & finely sliced
  • 1 L chicken stock
  • 2 large potatoes (approx. 450g), peeled & diced into 2cm cubes
  • 125 ml sour cream
  • 2 tsp garlic & truffle salt
  • Freshly ground black pepper
  • Gruyere & fennel seed croutons
  • 2 tsp fennel seeds
  • 1/2 cup finely grated Gruyere
  • 1 tsp lemon thyme
  • 1 sourdough baguette, sliced

METHOD

  1. Preheat oven to 200°C (180°C fan-forced).
  2. Place the fennel, cauliflower & garlic together in a large mixing bowl with two tablespoons of olive oil & toss together until well coated.
  3. Divide the fennel mixture between two baking trays & roast in preheated oven for 45 minutes or until golden. Remove from oven & peel off garlic skins.
  4. Heat remaining olive oil in a large saucepan over a low heat. Add leeks, cover & cook for 5 minutes or until soft.
  5. Add the roasted vegetables, stock & potatoes to the saucepan. Increase the heat to medium, cover & cook for 30 minutes.
  6. Using a stick blender, puree soup until smooth.
  7. Chop reserved fennel fronds & add to soup with sour cream, truffle salt & pepper, stirring until well combined.
  8. To make the croutons, lightly grill the baguette slices on one side.
  9. Meanwhile, combine the fennel seeds, Gruyere & thyme together in a small mixing bowl.
  10. Turn the toasts over & evenly divide the cheese mixture between them.
  11. Place back under the grill until the cheese has melted.

three ways with fennel:

  1. To braise fennel, slice 3 medium fennel bulbs about 1cm thick. Heat 1/4 cup olive oil in a large sauté pan & cook fennel until golden. Add 1 chopped clove garlic, 1 chopped red chilli, salt & pepper & 2 tablespoons lemon juice. Cover & bake in 160°C oven for 1 hour.
  2. For a delicious salad, ake 1 smoked trout & nely slice a small fennel bulb, a green apple, 2 baby beetroot & 3 spring onions. Toss together in a salad bowl with 2 tablespoons chopped dill or fennel fronds. For the dressing combine 1/4 cup Greek yoghurt, 1 tablespoon lemon juice, 1 teaspoon grated horseradish, salt & pepper.
  3. For a great side dish, trim & cut 4 fennel bulbs into wedges. Place in a pot of boiling water, cook for 5 minutes, then drain. In a mixing bowl combine 1 crushed clove garlic, 250ml cream, salt, pepper & a pinch of nutmeg, stirring to combine. Arrange fennel in a large ovenproof dish & pour over cream mixture. Top with the 50g grated Parmesan, then bake in 180°C oven for 20 minutes or until golden.

Print Recipe
Fennel, cauliflower & truffle soup with gruyere croutons
Recipe Notes
  1. Preheat oven to 200°C (180°C fan-forced).
  2. Place the fennel, cauliflower & garlic together in a large mixing bowl with two tablespoons of olive oil & toss together until well coated.
  3. Divide the fennel mixture between two baking trays & roast in preheated oven for 45 minutes or until golden. Remove from oven & peel off garlic skins.
  4. Heat remaining olive oil in a large saucepan over a low heat. Add leeks, cover & cook for 5 minutes or until soft.
  5. Add the roasted vegetables, stock & potatoes to the saucepan. Increase the heat to medium, cover & cook for 30 minutes.
  6. Using a stick blender, puree soup until smooth.
  7. Chop reserved fennel fronds & add to soup with sour cream, truffle salt & pepper, stirring until
    well combined.
  8. To make the croutons, lightly grill the baguette slices on one side.
  9. Meanwhile, combine the fennel seeds, Gruyere & thyme together in a small mixing bowl.
  10. Turn the toasts over & evenly divide the cheese mixture between them.
  11. Place back under the grill until the cheese has melted.

three ways with fennel:

  1. To braise fennel, slice 3 medium fennel bulbs about 1cm thick. Heat 1/4 cup olive oil in
    a large sauté pan & cook fennel until golden. Add 1 chopped clove garlic, 1 chopped red chilli, salt & pepper & 2 tablespoons lemon juice. Cover & bake in 160°C oven for 1 hour.
  2. For a delicious salad, ake 1 smoked trout & nely slice a small fennel bulb, a green apple, 2 baby beetroot & 3 spring onions. Toss together in a salad bowl with 2 tablespoons chopped dill or fennel fronds. For the dressing combine 1/4 cup Greek yoghurt, 1 tablespoon lemon juice, 1 teaspoon grated horseradish, salt & pepper.
  3. For a great side dish, trim & cut 4 fennel bulbs into wedges. Place in a pot of boiling water, cook for 5 minutes, then drain. In a mixing bowl combine 1 crushed clove garlic, 250ml cream, salt, pepper & a pinch of nutmeg, stirring to
    combine. Arrange fennel in a large ovenproof dish & pour over cream mixture. Top with the 50g grated Parmesan, then bake in 180°C oven for 20 minutes or until golden.
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Lamb, Quinoa & beetroot burgers

Lamb, Quinoa & beetroot burgers

Lamb, Quinoa & beetroot burgers

SERVES
8
COOK TIME
35
PREP TIME
30
DIFFICULTY
Easy
Tags Beetroot, Entertaining, Quinoa
Collections Autumn, Family, Quick & Easy, Summer

INGREDIENTS

  • 1/2 cup quinoa
  • 1 cup chicken stock
  • 1/4 cup olive oil
  • 1 small brown onion, peeled & finely chopped
  • 1 large clove garlic, peeled & crushed
  • 1 tsp ras el hanout
  • 250 g fresh beetroot, peeled & finely grated
  • 500 g lamb mince
  • 1 egg, lightly whisked
  • 1/4 cup finely chopped fresh mint
  • 2 tbsp finely chopped coriander
  • 2 tbsp finely chopped flat leaf parsley
  • Sea salt and freshly ground black pepper
  • To serve
  • 8 sourdough rolls, halved
  • 2/3 cup tomato chutney
  • 2/3 cup tzatziki
  • 30 g baby rocket leaves

METHOD

  1. Place quinoa & chicken stock together in a small saucepan over a medium heat. Bring to the boil, reduce heat to low & simmer for 15 minutes. Drain & allow to cool.
  2. Meanwhile, place 1 tablespoon olive oil, onion, garlic & ras el hanout together in a small saucepan over a low heat.
  3. Cover & cook for 10 minutes or until onion is soft. Remove from heat & allow to cool.
  4. In a large mixing bowl, combine cooked, drained quinoa, onion mixture, beetroot, lamb, egg, mint, coriander, parsley & seasoning together, mixing until well combined.
  5. Divide mixture into 8 equal patties.
  6. Heat a large non-stick frying pan over a medium heat.
  7. Add 1 tablespoon olive oil & cook 4 lamb patties for 3–4 minutes on each side. Repeat with remaining lamb patties.
To serve, place 1 tablespoon chutney on the base of each roll, followed by a lamb pattie, 1 tablespoon tzatziki & some baby rocket leaves. Repeat process with remaining rolls.

Print Recipe
Lamb, Quinoa & beetroot burgers
Recipe Notes
  1. Place quinoa & chicken stock together in a small saucepan over a medium heat. Bring to the boil, reduce heat to low & simmer for 15 minutes. Drain & allow to cool.
  2. Meanwhile, place 1 tablespoon olive oil, onion, garlic & ras el hanout together in a small saucepan over a low heat.
  3. Cover & cook for 10 minutes or until onion is soft. Remove from heat & allow to cool.
  4. In a large mixing bowl, combine cooked, drained quinoa, onion mixture, beetroot, lamb, egg, mint, coriander, parsley & seasoning together, mixing until well combined.
  5. Divide mixture into 8 equal patties.
  6. Heat a large non-stick frying pan over a medium heat.
  7. Add 1 tablespoon olive oil & cook 4 lamb patties for 3–4 minutes on each side. Repeat with remaining lamb patties.

To serve, place 1 tablespoon chutney on the base of each roll, followed by a lamb pattie, 1 tablespoon tzatziki & some baby rocket leaves. Repeat process with remaining rolls.

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