Turkey breast with pistachios and prunes meal ideas
Ingredients
600g pork mince
2/3 cup (110g) pistachio kernels
3/4 cup (150g) pitted prunes, cut in half
3/4 teaspoon ground allspice
11/2 tablespoons brandy
1 (about 1.75kg) turkey breast
2 1/2 cups (625ml) chicken stock
1 tablespoon olive oil
1 cup (250ml) verjuice
3 teaspoons cornflour
1 tablespoon cold water
Turkey breast with pistachios and prunes meal ideas
Method
Step 1
Combine pork mince, pistachios, prunes, allspice and brandy in a large bowl. Season with salt and pepper.
Step 2
Preheat oven to 190°C. Place turkey breast, skin-side down, on a chopping board with the pointed end facing you. Use a large sharp knife, starting from the centre of the breast, to slice outwards while the knife is on a sharp angle in order to cut horizontally through the meat, do not cut all the way through. Repeat with the other side, then open meat outwards similar to opening a book.
Step 3
Place mince mixture down the centre of the breast. Fold sides of turkey breast over to enclose filling. Use kitchen string to tie along the turkey breast to secure.
Step 4
Place 1 cup (250ml) chicken stock into a flameproof baking pan. Place breast on top, then brush with oil and season with salt and pepper. Roast in oven, basting with any pan juices occasionally, for 1 hour 10 minutes or until juices run clear when turkey is pierce in the thickest part. Remove from pan and cover with foil. Set aside for 15 minutes to rest.
Step 5
Meanwhile, strain oil from baking pan and discard. Place over high heat and add verjuice. Cook, stirring with a wooden spoon to dislodge any cooked on juices, for 3-5 minutes or until reduced by half. Add remaining stock and bring to the boil. Combine the cornflour and water in a small jug then add to the stock mixture. Cook, stirring, for 2 minutes or until sauce boils and thickens.
Step 6
Thickly slice the turkey and place on serving plates. Serve with gravy.
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