INGREDIENTS

INSTRUCTIONS

Preheat the oven to 220c/425f/Gas 7.
1 Grease a piece of foil with olive oil. Remove the small fillet from the
turkey and reserve. Cut through the turkey horizontally to make a pocket.
2 Beat the small turkey fillet with a meat hammer to mince. Mix the minced
turkey with 1 tbsp double cream and chopped chives and season. Use
the mixture to fill the turkey pocket, place on the oiled foil and roll up
tightly. Twist both ends to hold the fillet in place.
3 Heat an ovenproof griddle pan. Drizzle over the vegetable oil, add the
sweetcorn, season and add the turkey. Cook for 3-4 minutes and put the pan
in the oven to cook for five minutes.
4 Remove the foil from the turkey and cook for a further 8-10 minutes, or
until the turkey is cooked through.
5 Dice half the sweet potato and finely dice half the pepper. Cook the
sweet potato in a pan of boiling water until almost tender and drain.
6 Heat 2 tbsp olive oil in a pan, add the diced pepper and sweet potato and
cook until the pepper is tender. Season and pile onto a plate. Cut the
turkey into slices and arrange on top.
7 Cut the leek and remaining pepper into thin julienne strips, retaining
the pepper trimmings. Heat 1 tbsp olive oil in a small frying pan, add the
leek and pepper and cook for 1-2 minutes until just tender.
8 For the Hot Sauce: Heat 15g/ 1/2oz butter in a small frying pan. Finely
chop the pepper trimmings and add to the pan with the finely chopped leek,
chopped parsley and chives and cook gently until softened.
9 Sprinkle over the curry powder, balsamic vinegar, soy sauce and Tabasco,
mix together and season. Serve the sweetcorn with the hot sauce and top
with the peppers and leeks.
10 For the Sweet Potato Dessert: Finely chop the remaining sweet potato,
place in a small glass bowl and pour over 150ml/ 1/4 pint water. Cover the
bowl with plastic film, pierce a few holes in the surface and cook in the
microwave on High or 800W for about five minutes, or until tender. Drain.
11 Heat 15g/ 1/2oz butter in a frying pan, add the sweet potato, 1 tbsp
double cream, brown sugar and ginger, mix together and heat through gently.
12 Spoon the mixture into a mini blender with the egg yolks and blitz until
combined.
13 Pour into a glass flan dish, cover with plastic film and pierce a few
holes in the surface. Cook in the microwave on High or 800W for about 1
1/2 minutes, or until set.
14 To decorate, dust with the icing sugar and arrange the orange slices and
mint sprigs on top. Serve with creme fraiche.
Ready, Steady, Cook
CHEF: Paul Rankin

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”