- Roast County Antrim Turkey Roulade
Novelli cranberry and ginger jam, honey baked ham - frivoli, piccolo parsnip, roasting juices.
Ingredients: Turkey Roulade 1 whole free range turkey Mirepoix of vegetables 1 carrot chopped 1 stalk of celery 1 bay leaf 1 small onion 1 small leek 1 ham (uncooked)
Cranberry Sauce 450 g cranberries 1 orange zest juice of 1 orange 100ml port 115g water 115 sugar 1 cinnamon stick 1 star anise 1 tsp allspice 2 cloves 1 tsp cornflour 25 g root ginger
Stuffing 150g sausage meat 100g sage 1 sprig of thyme 500g breadcrumbs 25g butter 2 cloves garlic
Roasting Juices 200ml red wine mirepoix of vegetables 1 bay leaf 1 tsp cornflour
Bread Sauce 1 onion 6 cloves 1 bay leaf 110g breadcrumbs 40g butter salt/pepper to season
Method: Prepare the ham Cover the ham with cold water, bay leaf and some mirepoix. Bring to a rolling boil then turn down to a simmer and cook the ham for at least 2 hours. Remove the ham and place on a roasting tray, brush with honey and cook at 165c, basting regularly until glazed. Leave to rest.
Prepare the turkey Bone out the turkey legs removing any sinew. Lightly butter the turkey crown, cover in tinfoil and roast for a least 2 hours or until cooked. Remove the foil, baste the crown and cook for a further 10 mins until golden brown.
For the stuffing Sweat of the onion and garlic, add the sausage meat, chopped sage and breadcrumbs. Mix together. Stuff the turkey legs. Roll in tin foil and cook for 1 hour and 20 mins or until cooked.
For the cranberry sauce Boil the water and sugar for a few minutes then add cloves, allspice, star anise, crushed ginger, orange juice and zest, cinnamon stick, add the cranberries. Cook until the cranberries pop. Add the cornflour to thicken then remove the cinnamon stick and cloves. Leave to cool.
For the jus Roast the turkey leg bones, add the mirepoix, red wine and reduce. Add the juice from the turkey crown skimming any fat, then add the cornflour to thicken.
For the bread sauce Stud the onion with the cloves. Add nutmeg and a bay leaf to the milk. Place the onion and milk in a saucepan and cook for 15 mins. Remove from the heat and cool for 15 mins to infuse. Return the pan to the heat, add the breadcrumbs and cook for a further 5 to 10 minutes until the breadcrumbs have absorbed the liquid and the sauce is at the desired consistency. Add the butter and season to taste.
Prepare the vegetables Blanch the frivoli and parsnips in boiling water for 5 mins then refresh in cold water. Cover the parsnips in some honey and butter and roast in the oven for 7 mins until golden. In a pan lightly cook the frivoli in butter and season to taste.
Plating up Present by slicing the cooked ham, turkey breast and leg. Garnishing with the parsnips and frivoli, roasting juices, cranberry sauce and bread sauce. Enjoy!