Smoked pancetta wrapped turkey breast
Smoked pancetta wrapped turkey breast stuffed with chestnut, sweet potato mash and sautéed fresh cranberries and spiced butternut squash puree
Lay 4 slices of pancetta on a chopping board and place on top one slice of turkey. Season with salt and pepper and spread the chestnut puree over. Wrap and chill for 1 hour.
Heat a non-stick pan then add half the butter and pan roast the turkey for 5-6 minutes. Place them in the oven to cook for further 12-15 minutes.
Melt the rest of the butter, add the cranberries and wet with the port and cook for 3-4 minutes.
To make the mash, peel and dice the sweet potato. Boil in salted water for 8-10 minutes, drain and mash while the potato is warm. Add the rest of the ingredients and set aside.
Meanwhile, peel and slice the butternut squash, melt the butter and cook the garlic and shallots for 2-3 minutes.
Add the butternut squash and cinnamon, wet with the vegetable stock and cook for 20 minutes. Add the cream and blend to puree. Finally, season with salt and pepper and keep warm.
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