Good (UAE) - - GOOD FOOD -

1 bone­less turkey breast (about 750g) 1½ tbs olive oil

2 leeks (white part only), sliced 2 car­rots, sliced

2 cel­ery sticks, sliced

1½ tbs honey

2 tsp lemon juice

200ml chicken stock


3 tsp olive oil

1 small onion, very finely chopped

2cm ginger, grated

2 sausages

40g soft dried apri­cots, finely chopped 40g salted cashew nuts, chopped

30g fresh white bread­crumbs

1 large egg, lightly beaten

2 tsp chopped fresh thyme, plus ex­tra sprigs 1 tbs freshly chopped pars­ley

1 tbs honey

3 tsp lemon juice

1) for the stuff­ing, heat oil in a pan over medium heat. Add onion and cook, stir­ring, for two min­utes, then add ginger and stir for an­other minute. Re­move from heat. 2) Squeeze sausage meat from cas­ings and place in a bowl. Add re­main­ing stuff­ing in­gre­di­ents in­clud­ing the onion mix­ture. Sea­son, then stir well. 3) Pre­heat oven to 180°C. Care­fully re­move skin from turkey breast and set aside. But­ter­fly the meat by cut­ting it in half hor­i­zon­tally, but don’t cut right through. open the meat out on a flat sur­face and hit it gen­tly with a meat mal­let or the palm of your hand to flat­ten it. 4) Spread stuff­ing over the cut side of the turkey. Place a few sprigs of thyme on top and roll along the width. Place the skin over the top and over the open side, then tie with string. 5) Place in a roast­ing pan, then sea­son and driz­zle with oil. Scat­ter leeks, car­rots and cel­ery around turkey and driz­zle with oil. Toss well. 6) Roast turkey for 30 min­utes, then baste with honey and lemon juice. Toss veg­eta­bles, then roast for a fur­ther 15-25 min­utes un­til turkey is cooked through. 7) Re­move turkey and set aside. Add stock to pan and heat on the stove. Sim­mer, stir­ring, for 5 min­utes, then strain the gravy. Serve the sliced turkey with gravy and ac­com­pa­ni­ments.

GOOD IDEA Pre­pare and stuff the turkey and store it in the fridge overnight so that you just need to roast it and pre­pare the gravy on the day of your meal.

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