Tuesday 12th December 2017
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Serves
Preparation time: 10 minutes
Cooking Time: 20 minutes

Ingredients
4 thin slices of turkey breast
200g cooked chestnut unsweetened
16 slices of smoked pancetta
400g of fresh cranberries
150ml ruby port
200g butter
Salt and white pepper to taste

Ingredients for the mash:
500g sweet potato
100g butter
½ teaspoon of Chinese five spices
Salt to taste

Ingredients for the puree:
300g of butternut squash
1 large shallot – chopped
1 small clove of garlic – finely chopped
200g butter
150ml double cream
1.5 litres vegetable stock
Pinch of ground cinnamon and nutmeg
Salt and ground white pepper to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Smoked pancetta wrapped turkey breast stuffed with chestnut, sweet potato mash and sautéed fresh cranberries and spiced butternut squash puree

METHOD
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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