Food and Drink

Stuffed roast turkey breast – Recipe

Published

3 years ago

December 9, 2021

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

Roast chicken noodle soup recipe

Published

3 months ago

May 12, 2024

Addie K

Roast chicken noodle soup recipe. Have dinner on the table in a flash with this 5-ingredient chicken and noodle soup.

Ingredients (6)

– 1 tbsp olive oil
– 1kg Soup Starter Pack, cut into 2cm pieces
– 2 Massel 7’s Stock Cubes Chicken Style
– 250g Coles Australian Spaghetti No.1, broken into 5cm pieces
– 1/2 (about 500g) Hot Roast Chicken, skin and bones removed, meat shredded
– 6 cups (1.5L) water

Method

Step 1

Heat the oil in a large saucepan over medium heat. Add vegetables and cook for 2-3 mins until lightly browned.

Step 2

Add stock cubes and 6 cups (1.5L) water. Stir in pasta. Bring to the boil.

Step 3

Simmer for 10 mins or until vegetables are tender and pasta is al dente. Add the chicken. Simmer until the chicken is heated through. Season.

source – BBC

Food and Drink

20-minute healthy bolognese recipe

Published

3 months ago

May 12, 2024

Addie K

20-minute healthy bolognese recipe. Lentils, cherry tomatoes and basil provide a rich colour and flavour for this bright, modern take on beef bolognese that the family will love. The best part is that it’ll be ready in just 20 minutes.

Ingredients (12)

– 2 tbsp extra virgin olive oil
– 500g beef mince
– 1/3 cup (95g) tomato paste
– 4 garlic cloves, finely grated
– 1/4 cup (75g) caramelised onion jam
– 2 tbsp soy sauce
– 400g can lentils, rinsed, drained
– 375g instant lasagne sheets
– 500g mixed cherry tomatoes, halved
– Pinch of Oregano Leaves
– Basil leaves, to serve
– Grated parmesan, to serve

Method

Step 1

Heat the 2 tbsp extra virgin olive oil in a large pan over high heat. Cook 500g beef mince, stirring, for 3 minutes or until browned. Add 1/3 cup (95g) tomato paste and 4 garlic cloves, finely grated, and cook for 2 minutes, then add 1/4 cup (75g) caramelised onion jam, 2 tbsp soy sauce, 400g can lentils, rinsed, drained and 1 cup (250ml) water. Reduce heat to medium. Season with black pepper. Cook for 12 minutes or until slightly reduced. Remove from heat.

Step 2

Meanwhile, cook 375g instant lasagne sheets in a pan of boiling salted water according to packet instructions until al dente. Drain.

Step 3

Top lasagne sheets with bolognese, 500g mixed cherry tomatoes, halved, Pinch of Oregano Leaves, Basil leaves, to serve and Grated parmesan, to serve to serve.

source – tastecom

Food and Drink

Lemon meringue scones recipe

Published

3 months ago

May 12, 2024

Addie K

Lemon meringue scones recipe. Swap your regular scones for something a bit different: this easy, retro recipe inspired by lemon meringue pie.

Ingredients (10)

– 400g (2 2/3 cups) self-raising flour, plus extra, to dust
– 100g (1/2 cup) caster sugar
– 60g butter, chilled, chopped
– 1 tbsp finely grated lemon rind
– 250ml (1 cup) lemonade
– 80ml (1/3 cup) fresh lemon juice
– 25g bought mini meringues, finely crushed
– 160ml (2/3 cup) thickened cream, whipped
– 130g (1/2 cup) bought lemon curd
– Icing sugar, to dust

Method

Step 1

Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Sift the 400g (2 2/3 cups) self-raising flour, plus extra, to dust into a large bowl. Stir in 2 tablespoons of the 100g (1/2 cup) caster sugar. Use your fingertips to rub the 60g butter, chilled, chopped into the mixture until it resembles fine crumbs. Stir in the 1 tbsp finely grated lemon rind. Make a well in the centre.

Step 2

Pour the 250ml (1 cup) lemonade into the well. Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Knead on a lightly floured surface until just smooth. Shape dough into a 2cm-thick disc. Use a round 6cm-diameter pastry cutter dipped in extra flour to cut 12 rounds from the dough, re-shaping offcuts as needed. Place the scones, slightly apart, on the prepared tray. Bake for 17 minutes or until golden and scones sound hollow when tapped on top.

Step 3

Meanwhile, place the 80ml (1/3 cup) fresh lemon juice and remaining sugar in a small saucepan. Bring to the boil over high heat. Boil for 3-4 minutes or until thickens slightly. Remove from heat.

Step 4

Use a serrated knife to slice the warm scones in half horizontally. Brush the tops of the scones with the syrup then sprinkle with 25g bought mini meringues, finely crushed. Top the scone bases with 160ml (2/3 cup) thickened cream, whipped and 130g (1/2 cup) bought lemon curd then sandwich with the scone tops. Serve dusted with Icing sugar, to dust.

source – tastecom