INGREDIENTS

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.

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