Poached Turkey and Lincolnshire sausage roulade
METHOD
Beat the turkey slices with a meat hammer, place on a large sheet of cling film, season with salt and pepper and add the sausage meat in the centre. Roll like a sausage and wrap tightly. Wrap again in cling film and poach in boiling water for 45–50 minutes.
Drain and let cool slightly, unwrap and slice to serve.
Meanwhile melt 100g of butter in a deep based pan, add the bacon and shallot, cook on low for 5 minutes, add the flour and toast for 1 minute on medium heat. Wet with Madeira and add the tomato puree. Cook for 10 minutes and season with coriander and salt.
Melt the rest of the butter in a sauté, add the chopped garlic and chopped chestnut and cook for 2 minutes.
Peel and slice the sprouts, add them to the chestnut and cook on high heat for 2–3 minutes. Season and serve.
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