IN SEASON Tart-up your turkey Sucker for Christmas turkey? Try your traditional bird with a twist...
BONED TURKEY BREAST EN CROUTE WITH MUSHROOM AND RED PEPPER STUFFING
Serves 8
2 500g boneless turkey breasts 2 tbsp olive oil, plus extra for greasing
125g Portobello mushrooms, peeled and fi nely chopped Half red pepper, deseeded and fi nely chopped 3 tbsp chopped fresh parsley 100g fresh breadcrumbs 1 egg, beaten Salt and black pepper 550g premade puff pastry Milk or beaten egg, to glaze
1 Heat the oil in a pan and add the mushrooms. Fry for 5 mins, then add the red pepper and cook for a further 2-3 mins. Remove from the heat and transfer to a bowl. Stir in the parsley, breadcrumbs, beaten egg and seasoning and leave to cool. Preheat the oven to 180C/gas 4.
2 Spread a large sheet of foil in the work
surface and brush with olive oil. Place one turkey breast in the centre, cut side up and spread with the stuffi ng, pressing it down in an even layer. Lay the second breast on top, cut side down.
3 Wrap the foil around the turkey, folding the edges over to make a tight seal. Lift into a shallow roasting tin and cook in the oven for 75 mins. Leave to cool before unwrapping the turkey.
4 Roll out about one-third of the pastry to an oblong, lift on to a baking sheet and place the turkey in the centre – the pastry should be large enough to leave a border of about 2.5cm all around. Roll out the rest of the pastry large enough to cover the turkey, brushing the pastry edges with milk or beaten egg and pressing them together to seal. Decorate the parcel with any pastry trimmings, brushing these with milk or beaten egg to fi x in place. Chill for 30 mins or until ready to cook.
5 Preheat the oven to 200C/gas 6. Brush the pastry with milk or beaten egg to glaze
and bake for about 25 mins or until puff ed and golden brown. Serve with a selection of vegetables.
www.britishturkey.co.uk
CHRISTMAS ROASTIES LOVE COCAVO L
YOU'LL LOVE THIS COMBINED COCONUT AND AVOCADO OIL
iven up your Christmas meals with the brand- new fl avours of Cocavo, a blend of coconut and avocado oils that’s not only completely natural
but with the extra infused fl avours, adds a new level of fl avour to your dishes. Healthier and alternative cooking fats are seeing a huge surge in popularity, with coconut oil in particular experiencing a real renaissance over the last few years. Now, Cocavo’s unique blend has been developed by chefs and nutritionists to be a ‘world fi rst’ combination of organic extra virgin coconut oil and extra virgin avocado oil.
Cocavo Natural Made from premium all-natural ingredients and has a sweet and delicious, yet
Cocavo Light Pure coconut oil and extra virgin avocado oil, without the taste of coconut
Cocavo Chilli Enhanced with a delicious blend of chilli and lime oils
Cocavo Turmeric Infused with lemon zest oils, perfect for Indian and Middle Eastern dishes
Cocavo Coriander
Infused with lime and a hint of ginger, great in spicy Thai and Indonesian dishes
This beautiful selection of Cocavo oils are making their way to health food shops across the West Country and all over the UK.
www.cocavo.co.uk
COCAVO’S CRISPY CHRISTMAS ROASTIES
Choose your oil, natural or infused, add seasoning and fresh herbs. Keep turning the potatoes as they brown then 20 minutes before they're done remove any excess oil from the potatoes and the tray and place back in the oven for the crispiest, tastiest roasties.
FOODLOVERMAGAZINE.COM | 19
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