Why is it we rarely enjoy a glazed ham at any time other than Christmas ? It’s a wonderful centrepiece for any meal, and is the perfect accompaniment to turkey, and usually there are plenty of left-overs for later meals.
Roast Turkey Breast with Pistachio and Cranberry Stuffing
This is a great way to serve turkey if you haven’t got the time to roast a whole bird, and haven’t an expert carver on hand. The fillet cooks in no time and carving is a breeze as there are no bones to contend with.
- 1 turkey breast fillet, skin on, about 1.5kg
- 500ml, approx. chicken stock
- Turkey stuffing, recipe follows
- Salt and pepper
- Olive oil
A 1.5kg turkey breast fillet should yield about 14 generous slices
1. Preheat oven to 180C
2. Carefully cut a pocket on the underside of the turkey breast fillet, beginning underneath the tenderloin and continuing the length of the fillet, about 2cm deep, opening the fillet out. Season generously with salt and pepper.
3. Spoon the cooled stuffing into the the opening you have created. You can secure the opening with skewers at this stage, while you tie the fillet at intervals with kitchen twine. Remove the skewers before roasting.
4. Rub the entire breast with olive oil and season with sea salt. As the turkey will only be in the oven for a relatively short time, it needs to be seared first on all sides to give it a lovely golden brown colour.
5. Heat a non-stick pan over medium heat and sear the rolled breast fillet on all sides till browned. This can be done a couple of hours before final cooking.
6. Transfer to a rack in a roasting dish, a disposable foil dish is ideal. Pour stock into pan. Cover well with oiled alfoil, and roast for 40 minutes, for a 1.5kg fillet.
Cranberry and Pistachio Stuffing
- 100g dried cranberries
- 1/4 cup Port
- 1 small onion, finely diced
- 1 clove garlic, crushed
- 3/4 cup fresh white breadcrumbs
- 100g pistachios, dry roasted, chopped
- grated rind of 1 orange
- 1 egg
- salt & pepper
1. Soak the cranberries overnight in Port.
2. Saute the onion and garlic in a little olive oil, with a good pinch of salt, stirring occasionally, for about 5 minutes until soft. Cool.
3. Combine the soaked cranberries, onion and garlic mix, pistachios, breadcrumbs, egg, orange rind, salt and pepper in a bowl and mix well.
Red Currant Sauce
- 1 litre chicken stock
- 3/4 cup Port
- 100g red currant jelly
- 1 tbs potato flour for thickening the sauce
1. Bring the chicken stock to a high simmer and reduce by 1/3rd.
2. Add the redcurrant jelly and Port and reduce by 1/4. Season well with salt and pepper.
3. At this point add the cooking juices from the turkey (skimmed of fat) which will enrich the flavour.
4. To thicken the sauce a little, dissolve about a heaped tablespoon of potato flour in a little water, and whisk into the sauce. Stir well.
Makes about 600ml.
To make the sauce, heat the, already reduced, stock, together with jelly, juice, zest and port, reduce about 1/4 , season well with salt and pepper. To thicken,