| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy, Vegetables | Cook, Ready, Steady | 2 | Servings | |
INGREDIENTS
| 2 | Red potatoes, peeled | |
| 1 | Onion | |
| 85 | g | Butter, plus 25 g cold |
| cubed butter | ||
| 200 | g | Cooked and peeled whole |
| chestnuts chopped | ||
| 750 | Chicken stock | |
| 150 | Double cream | |
| 200 | White wine | |
| 115 | g | Stilton, crumbled |
| 4 | T | Chopped fresh dill |
| 4 | T | Vegetable oil |
| 1 | Turkey breast fillet | |
| 2 | T | Chopped fresh chives |
| 250 | g | Sprouts, trimmed and |
| shredded | ||
| 1 | pn | Ground turmeric, garam |
| masala and | ||
| caraway seeds | ||
| 1 | Orange, peeled and sliced | |
| plus juice of 1 | ||
| orange | ||
| 2 | T | Cranberries |
| 2 | T | Honey |
| Salt and pepper | ||
| Fresh mint sprig, to | ||
| decorate |
INSTRUCTIONS
Preheat oven to 220c/425f/Gas 7. 1 For the Soup: Chop one potato and half the onion. Heat 25g/1oz butter in a small pan and cook the chopped onion gently for a few minutes to soften. 2 Add the chopped potato, half the chestnuts and 600ml/1 pint chicken stock, bring to the boil and simmer for 10 minutes, or until the potato is tender. 3 Stir in the double cream and simmer for another five minutes. Pour the soup into a food processor, add 50ml/2fl oz white wine and blitz until smooth. 4 Return to the pan, add half the cheese and heat gently until melted. Stir in the chopped dill, season and serve in bowls. 5 Using a melon baller, cut balls out of the remaining potato and blanch balls in a pan of boiling water for 3-5 minutes. Drain well. 6 Heat 1 tbsp vegetable oil in an ovenproof saute pan, add the potato balls and saute for five minutes to brown all over. 7 Transfer the pan to the oven and cook for another 5-8 minutes, or until tender and browned. Add the remaining chestnuts and heat through. 8 Cut the turkey breast horizontally into four slices and use a meat hammer to beat out thinly. 9 Using a fork, mash the remaining cheese, spoon onto the turkey slices and roll up. Secure using cocktail sticks. 10 Heat 1 tbsp vegetable oil in a griddle pan. Add the turkey rolls and cook for 8-10 minutes, turning often until cooked through and browned. 11 Thinly slice the last onion. Heat 1 tbsp oil in a wok, add the onion and cook until tender. Add 150ml/ 1/4 pint stock and 150ml/ 1/4 pint white wine and simmer rapidly to reduce by about half. 12 Add 25g/1oz cold cubed butter and beat in. Stir in the chopped chives and season. 13 Heat 1 tbsp vegetable oil and 25g/1oz butter in a wok, add the sprouts, ground turmeric, garam masala and caraway seeds and stir fry until tender. Spoon the sprouts onto a plate, sit the turkey rolls on top and arrange the potatoes around the edge. Spoon over the sauce. 14 Heat 25g/1oz butter in a saute pan, add the orange slices and orange juice, cranberries and honey and cook for 2-3 minutes. Serve the cranberries and oranges in a bowl, decorated with mint. Converted by MC_Buster. NOTES : Chef - Brian Turner Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1941
Calories From Fat: 806
Total Fat: 91.2g
Cholesterol: 513.9mg
Sodium: 9584.7mg
Potassium: 3494.7mg
Carbohydrates: 118.9g
Fiber: 13.8g
Sugar: 59.7g
Protein: 162.4g