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Stuffed roast turkey breast – Recipe

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roast turkey breast

Less than 2 hours of roasting makes this roast turkey breast a relatively quick Christmas dinner. As well as lemon and thyme, the stuffing features tart dried cranberries, crunchy almonds and sweet leeks.

Ingredients
For the stuffing
1 tbsp sunflower oil
1 onion, finely chopped
1 leek, trimmed and finely sliced
4 pork sausages, around 275g/9¾oz
50g/1¾oz dried cranberries
25g/1oz flaked almonds
1 unwaxed lemon, finely grated zest only
1 heaped tbsp roughly chopped fresh thyme leaves
40g/1½oz dried white breadcrumbs
salt and freshly ground black pepper
For the turkey
1.5kg/3lb 5oz turkey breast joint, fully thawed if frozen
16 rashers smoked streaky bacon
2 tbsp sunflower oil, plus extra for oiling
fresh thyme and bay leaves, to garnish
For the gravy
2 tbsp plain flour
splash of wine
450ml/16fl oz chicken stock, made with 1 chicken stock cube
1 tbsp redcurrant jelly
Method
To make the stuffing, heat the oil and gently fry the onion and leek for 5 minutes, or until well softened and lightly browned, stirring regularly. Tip into a mixing bowl and leave to cool for 30 minutes.

For the turkey, generously oil a small, sturdy roasting tin, roughly 30cm x 22cm/12 x 8½in – the turkey needs to fit snugly.

To continue the stuffing, once the onion and leek are cool, add the cranberries, almonds, lemon zest, thyme and breadcrumbs. Squeeze the sausage meat out of the skins and add it to the bowl.

Season with salt and lots of pepper. Mix well with a spoon or with clean hands until thoroughly combined.

Place the turkey breast on a board and gently remove the skin. Turn over and cut horizontally almost all the way through the thickest part of the breast and open up like a book, so that the turkey has a flatter, more oblong shape. Cover with a sheet of cling film and bash with a rolling pin until around 2.5cm/1in thick all over.

Place a sheet of cling film on a work surface and put eight pieces of kitchen string, each 50cm/20in long, roughly 4cm/1½in apart along its length. Stretch each rasher of bacon with the back of a knife until around 32cm/13in long. Place the bacon rashers on top of the string and cling film, overlapping each slice.

Place the turkey breast, smooth-side down, on top of the bacon and arrange the filling all the way down its length. Bring up the cling film and bacon on both long sides to enclose the filling.

Tie firmly with the string and discard the cling film. Place the turkey parcel in the prepared tin, knot-side down. (You can cover and chill for up to 24 hours before cooking if using a fresh turkey joint, or cook the same day if using a previously frozen joint.)

Preheat the oven to 200C/180C Fan/Gas 6. Uncover the stuffed turkey joint, then drizzle with oil and season with black pepper. Cover loosely with foil and roast for 1 hour. Remove the foil and continue cooking for a further 30–45 minutes, or until the bacon is crisp and the turkey and stuffing are thoroughly cooked.

Transfer the turkey to a warmed platter. Cover with foil and a tea towel and leave to rest for 15 minutes.

For the gravy, put the roasting tin on the hob over medium heat and stir in the flour. Add the wine and cook for 15–20 seconds, stirring constantly.

Gradually add the stock, stirring all the time. Bring the liquid to a simmer, stir in the redcurrant jelly and cook for 2 minutes, or until thickened and glossy. Season to taste, strain carefully (the tin will be extremely hot) through a sieve into a saucepan and keep warm until ready to serve.

Snip the string off the turkey and garnish with bay leaves and thyme. Carve into slices and serve with the hot gravy.

Source: News365

Food and Drink

Fast beef tacos recipe

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Fast beef tacos recipe

Fast beef tacos recipe. We love Mexican cuisine for its simplicity, ease and flavour and no dish encapsulates this more than beef tacos. And while there are plenty of variations to classic tacos, we think this recipe for beef tacos is the easiest and quickest out there – all you need is 5 ingredients and 20 minutes.

Top with refreshing iceberg lettuce and capsicum, and you have a delicious, fun and hands-on dinner for the whole family.

20m cook
4 servings

5 Ingredients

* 8 Coles Hard Taco Shells

* 500g Coles Australian No Added Hormones 3 Star Regular Beef Mince

* 50g pkt Coles Mexico Chile Con Carne Seasoning

* 2 cups Coles Shredded Iceberg Lettuce

* 1 small (about 200g) red capsicum, seeded, finely chopped

3 Method / Steps

Step 1

Preheat oven to 180°C. Place the taco shells on a large baking tray. Bake for 5 mins or until heated through.

Step 2

Meanwhile, add the mince to a non-stick frying pan over high heat. Cook, stirring, for 5 mins or until the mince changes colour. Add the chile con carne seasoning and 3/4 cup (185ml) water. Cook, stirring, for 5 mins or until the mince mixture thickens.

Step 3

Divide the taco shells among serving plates. Fill taco shells with the mince mixture, lettuce and capsicum.

source – cooking365coza

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Food and Drink

Slow cooker Korean beef recipe

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Slow cooker Korean beef recipe

Slow cooker Korean beef recipe. Who needs takeout when it takes just 10 minutes to prepare this slow cooker Korean beef? Simply get all your ingredients together and let the slow cooker work its magic.

The beef melts in your mouth with every bite thanks to the sweet and savoury flavours of the bulgogi sauce (which can be found in the Asian section of the supermarket), onion, garlic and ginger. The smoky notes from the sauce also infuse into the meat, and the addition of toasted sesame seeds on top show how easy it is to create a rich and complex flavour profile with such simple ingredients.

The beef mixture can be stored in the fridge in an airtight container for up to 3 days, making it perfect to have for leftovers. If you ask me, this recipe has the same strengths as a curry – it tastes even better the next day!

10m prep
4h cook
4 servings

9 Ingredients

* 1kg beef chuck steak, cut into 3cm pieces

* 1 brown onion, finely chopped

* 2 garlic cloves, finely chopped

* 5cm piece ginger, grated

* 2 x 240g jars bulgogi sauce and marinade

* 1 tbsp cornflour

* 2 green shallots, thinly sliced diagonally

* Toasted sesame seeds, to serve

* Steamed rice, to serve

3 Method / Steps

Step 1

Combine the beef, onion, garlic, ginger and bulgogi sauce in a slow cooker. Cover and cook on HIGH for 3 hours 30 minutes or until beef is almost tender.

Step 2

Place the cornflour and 1 tsp water in a small bowl and stir to combine. Stir into beef mixture and cook, covered,
for 30 minutes or until sauce has thickened and beef is tender.

Step 3

Top beef with shallots and sesame seeds and serve with steamed rice.

source – cooking365coza

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Food and Drink

Cauliflower cheese cob loaf recipe

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Cauliflower cheese cob loaf recipe

Cauliflower cheese cob loaf recipe. It’s not often the stars align when you’re developing a recipe. Especially when working on magazines, you’re creating recipes six months in advance, hearty stews in the middle of summer and light salads in winter.

But when I was asked to develop this recipe for a cauliflower cheese cob it coincided with family coming around for a barbecue. Putting garlic butter in the cob meant I had instant garlic bread, and the filling became a perfect cheesy side to the grilled steaks and bangers. Although this cauliflower cheese cob worked beautifully as a side dish, it also makes a perfect vegetarian main meal. Truly a great crowd-pleaser.

20m prep
40m cook
makes 6

10 Ingredients

* 600g cauliflower, trimmed, cut into florets

* 1 tbsp olive oil

* 50g butter

* 1 leek, trimmed, thinly sliced

* 50g (1/3 cup) plain flour

* 500ml (2 cups) milk

* 155g (1 1/2 cups) pre-grated 4 cheese blend

* 1 large cob loaf

* 50g bought garlic butter, melted

* Fresh flat-leaf parsley leaves, to serve

4 Method / Steps

Step 1

Preheat oven to 200C/180C fan forced. Place the cauliflower on a baking tray. Drizzle with the oil. Season with salt. Roast, stirring halfway through cooking, for 20 minutes or until lightly golden.

Step 2

Meanwhile, heat the butter in a saucepan over medium heat until foaming. Add the leek and cook, stirring, for 3 minutes or until softened. Add the flour and cook, stirring, for 2 minutes or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly, until smooth. Place the pan over medium-high heat. Cook, stirring, for 5 minutes or until the sauce boils and thickens. Add two-thirds of the cheese and remove from heat. Stir until smooth.

Step 3

Add the cauliflower to the cheese sauce. Stir until well coated. Season. Set aside.

Step 4

Line a baking tray with baking paper. Use a serrated knife to slice about 3cm from the top of the cob. Scoop out the bread inside, leaving a 2cm-thick shell (reserve inside bread for another use, see notes). Cut the lid into wedges. Place cob and the wedges on the prepared tray. Brush the inside of the cob with the melted garlic butter. Spray the wedges with oil. Bake for 10 minutes or until the bread is lightly golden.

source – cooking365coza

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