Pancetta weaved turkey fillet with glazed fruit & creamy sherry sauce
“This year, I have a pear, plum, maple syrup and sherry theme going on in my Christmas menu and it sure is delicious”
INGREDIENTS FOR THE FILLING
Rapeseed oil
1 red onion, chopped
2 garlic cloves, crushed
1 tbsp sherry
½ tsp paprika
1 tsp chopped sage
1 tsp chopped thyme
1 tbsp chopped parsley 2 medium pears, peeled and finely diced
1 x 800g (large) turkey fillet 1 tbsp maple syrup
About 15 slices of pancetta, depending on size of fillet 6 small sprigs of thyme 6 sprigs of rosemary
FOR THE GARNISH
1 tbsp rapeseed
1 tbsp butter
6 plums, halved and de-stoned 3 medium pears, peeled and sliced into wedges
4 tbsps maple syrup
4 tbsps sherry
FOR THE SAUCE
4 shallots, diced
300ml turkey or chicken stock 1 bay leaf
1 tsp chopped rosemary
3 tbsps sherry
2 tbsps arrowroot (or cornflour) 150ml cream
STRING FOR TYING
Salt and freshly ground black pepper
Bay leaves and rosemary, to garnish
METHOD
To make the filling, heat the rapeseed oil in a large frying pan, add the onion and sauté until softened but not brown. Add the garlic and cook for 1 minute. Remove the heat, add the sherry, paprika, chopped sage, thyme, parsley and diced pears. Sauté for 5 minutes until the onion is cooked and the pear softened. Allow to cool completely.
To fill the turkey fillet, lay a double piece of plastic wrap on a meat board, brush with oil. Place 4 pieces of string across on the wrap. Slice a large cavity in the turkey – making 2 or 3 flaps so you can fill them. Place the turkey in the centre of the string and fill the cavity with cold filling. It must be cold. Close and tie each length of string along the turkey fillet. Place 2 pieces of rosemary and 2 thyme sprigs on top and wrap up with fillet securely. Leave overnight in the fridge. When ready to cook, heat the oven to 180°C/ fan 160°C/gas 4. Remove the plastic wrap and discard, pour over some maple syrup and season with salt and freshly ground black pepper. Keep the rosemary and thyme on the top. Roast for about 50 minutes depending on the size of the turkey fillet and then remove from the oven to place the ‘weave’ on top. To begin to ‘weave’ the pancetta, place strips at an angle, leaving the width of the pancetta across the turkey fillet, now weave more strips in so you have a pattern. Roast for a further 30 minutes or until the pancetta is crispy. To prepare the fruit, add the oil and butter to a large frying pan, add the plum halves and pear wedges, pour over the maple syrup and the sherry and leave to simmer for about 12 to 15 minutes, basting from time to time. To make the sauce, add a little oil into a saucepan and then add the shallots, sauté for about 4 minutes before adding the juices from the roast. Add the stock, bay leaf and rosemary. Pour in the sherry. To thicken, make an arrowroot paste (1 tbsp arrowroot with 2 tbsp water and mixed into a paste) and stir into the sauce. Add the cream and simmer for about 5 to 6 minutes. Check the seasoning, adding salt and freshly ground black pepper to taste. When serving the sauce, remove the rosemary and bay leaf. To serve, leave the turkey to rest for about 20 minutes, in the warmer. Place the turkey on a platter, arrange the plums, pear wedges, fresh bay leaves and rosemary sprigs around the turkey. Pour the sauce into a jug to serve.