Monthly Archives: December 2013

Walnut & honey stuffed turkey roll,on a beetroot carpaccio with herb & goats cheese mousse

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Since Christmas is just around the corner, I decided to cook something that could at least pretend to be a fancy, Christmas meal.

Turkey,nuts,beetroot,balsamic glaze and goats cheese seemed like a good combination to me, and indeed they tasted very well together. I encourage you to give it a try, you might just like it 😉

 

serves four:

800g of turkey breast fillet

6 large,cooked beetroot (you can buy them pre-cooked,or cook them yourself,the choice is yours!)

200g of walnuts

2 tbsp of honey

2 tbsp of dijon mustard

1 tbsp of mixed herbs (thyme,rosemary,sage,oregano)

2 cloves of garlic

2 tbsp of oil

8 tbsp of balsamic vinegar

8 tbsp of extra vergin olive oil

150g of soft goats cheese

2 tbsp of fresh parsley-chopped

2 tbsp of fresh chives- chopped

salt,pepper to taste.

1-2tbsp of milk

1 tbsp of parsley reserved for decoration.

 

1)      cut your turkey breast open like a butterfly,by making an incision, a pocket if you will, along the longer side of the breast- cut about 2/3 of the depth in, and all along the lenght of the fillet.

2)      then open the fillet like a book and pound the living daylight out of it,using a meat-tenderizer,until its nice and flat.

3)      season the inside and the outside with salt and pepper.

4)      toast your walnuts in a hot pan for 4-5 min, until they’re fragrant and golden, then put them in a food processor or chop them really finely.- set two table spoons of the nuts aside,to make a walnut dressing later.

5)      mix the chopped nuts with the 1 tbsp of mustard,1 tbsp of honey,mixed herbs and the crushed garlic,then smear the mixture on the inside of the turkey fillet, leaving about 2cm from the edges clean and un-smeared:)

6)      roll the fillet into a tight,neat rollade, and secure it with toothpicks where it’s needed.

7)      heat up the same pan you used to toast the walnuts,and sear the turkey-rollade on all sides.

8)      put the rollade onto a baking tray and bake for about 30-40min,or until its completely cooked (times may vary depending on the type of the oven you have) in 180C.

9)      while the turkey is roasting- prepare your goats cheese mousse by crushing the goats cheese with a fork,and adding a tiny bit of milk(little by little, a teaspoon at a time) to loosen the mixture up..you want a soft,moussy,pathe like texture. when the cheese is nice and soft,add your parsley,chives,1 clove of crushed garlic,salt,pepper and mix well until evenly combined. let it chill in the fridge until you need it later.

10)   cut your cooked beetroot into even slices-not too thick and not too thin-about 2mm thick. season them with salt,pepper,4 tbsp of olive oil and 4 tbsp of balsamic vinegar and let them marinate for as long as the turkey is cooking. You can also make the dressing now: by mixing the remaining honey,mustard,vinegar and nuts together,then season to taste.

11)   when the turkey is cooked, let it rest for 5min, then carve even slices-3 per person. arrange slices of marinated beetroot on the plate, then arrange the turkey slices on top of the beetroot. using two table spoons form nice quenelles of goats cheese mousse and place them on the plate as well.

12)   drizzle with the walnut dressing and decorate with the remaining parsley 😉

I hope you enjoy it , we certainly did 🙂

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