Turkey Welling­ton


PARMA HAM, MIXED MUSH­ROOM STUFF­ING & GOLDEN PUFF PAS­TRY A de­li­cious al­ter­na­tive to cook­ing a whole bird at Christ­mas, this play on your clas­sic beef Welling­ton is re­ally tasty, looks the part, and will get ev­ery­one re­ally ex­cited when you cut into it. It’s a lit­tle more prep, but much eas­ier to serve. SERVES 10 2 HOURS PLUS COOL­ING 1 x 1.6kg higher-wel­fare turkey breast, skin off olive oil

½ a bunch of fresh thyme (15g) 25g dried porcini mush­rooms 600g mixed mush­rooms 25g un­salted but­ter 3 sprigs of fresh rose­mary 50g sun-dried toma­toes 1 tea­spoon truf­fle oil plain flour, for dust­ing 2 x 375g pack­ets of all-but­ter puff pas­try (cold) 8 slices of Parma ham 1 large free-range egg

❄ Get your meat out of the fridge and up to room tem­per­a­ture be­fore you cook it. Pre­heat the oven to 180C/350F/gas 4. Rub the turkey breast all over with 1 ta­ble­spoon of olive oil and a good pinch of sea salt and black pep­per. Rinse the thyme in hot wa­ter to reawaken it, then strip the leaves all over the meat. Place in a tray and roast for 45 min­utes, then re­move from the oven and leave to cool.

❄ Mean­while, just cover the porcini with boil­ing ket­tle wa­ter. Roughly slice the fresh mush­rooms and place in a casse­role pan on a high heat with the but­ter and 1 ta­ble­spoon of olive oil. Add the porcini and most of the soak­ing wa­ter (dis­card­ing the last gritty bit), strip in the rose­mary leaves, then add the sun-dried toma­toes and truf­fle oil (us­ing just a lit­tle oil im­parts bril­liant depth of flavour). Cook and stir for 15 min­utes, or un­til lightly golden and the wa­ter has evap­o­rated. Pulse in a food pro­ces­sor un­til fairly fine, then sea­son to per­fec­tion and leave to cool.

❄ To as­sem­ble the Welling­ton, on a clean flour-dusted sur­face roll out each pas­try block to the size of a shoe box, then make one 25 per cent larger than the other. Lay a sheet of grease­proof pa­per on a large bak­ing sheet, dust with flour, then add the smaller piece of pas­try. Spread half the mush­room stuff­ing in the mid­dle, roughly the same size and shape as your turkey breast. Place the turkey on top, then use a knife to evenly cover it with the rest of the stuff­ing. Lay over the slices of Parma ham, over­lap­ping them slightly. Brush the edges of the pas­try with beaten egg. Lay the larger sheet of pas­try over the top, then gen­tly mould it round the shape of the breast, push­ing out the air, and seal. Trim the edges to a width of 4cm, then con­fi­dently twist, tuck and pinch in the pas­try. Brush the whole thing with beaten egg, and ei­ther cook straight­away, or keep in the fridge overnight.

❄ Cook from room tem­per­a­ture in a pre­heated oven at 180C/350F/ gas 4 for 50 min­utes to 1 hour, or un­til puffed up and golden, and the turkey is pip­ing hot through­out – you want the in­ter­nal tem­per­a­ture to be 70C if you’re us­ing a meat ther­mome­ter. Leave to rest for 10 min­utes, then carve into 2.5cm-thick slices and serve with gravy, cran­berry sauce (see page 34 for home­made) and all the usual trim­mings. NUTRI­TION PER SERV­ING 605 kcal; 33.6g fat (17g sat­u­rated); 47.4g pro­tein; 27.6g carbs; 1.6g sug­ars; 1.4g salt; 2.2g fi­bre ➤

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