Preheat oven to 220c/425f/Gas 7. 1 For the Soup: Chop one potato and half the onion. Heat 25g/1oz butter in a small pan and cook the chopped onion gently for a few minutes to soften. 2 Add the chopped potato, half the chestnuts and 600ml/1 pint chicken stock, bring to the boil and simmer for 10 minutes, or until the potato is tender. 3 Stir in the double cream and simmer for another five minutes. Pour the soup into a food processor, add 50ml/2fl oz white wine and blitz until smooth. 4 Return to the pan, add half the cheese and heat gently until melted. Stir in the chopped dill, season and serve in bowls. 5 Using a melon baller, cut balls out of the remaining potato and blanch balls in a pan of boiling water for 3-5 minutes. Drain well. 6 Heat 1 tbsp vegetable oil in an ovenproof saute pan, add the potato balls and saute for five minutes to brown all over. 7 Transfer the pan to the oven and cook for another 5-8 minutes, or until tender and browned. Add the remaining chestnuts and heat through. 8 Cut the turkey breast horizontally into four slices and use a meat hammer to beat out thinly. 9 Using a fork, mash the remaining cheese, spoon onto the turkey slices and roll up. Secure using cocktail sticks. 10 Heat 1 tbsp vegetable oil in a griddle pan. Add the turkey rolls and cook for 8-10 minutes, turning often until cooked through and browned. 11 Thinly slice the last onion. Heat 1 tbsp oil in a wok, add the onion and cook until tender. Add 150ml/ 1/4 pint stock and 150ml/ 1/4 pint white wine and simmer rapidly to reduce by about half. 12 Add 25g/1oz cold cubed butter and beat in. Stir in the chopped chives and season. 13 Heat 1 tbsp vegetable oil and 25g/1oz butter in a wok, add the sprouts, ground turmeric, garam masala and caraway seeds and stir fry until tender. Spoon the sprouts onto a plate, sit the turkey rolls on top and arrange the potatoes around the edge. Spoon over the sauce. 14 Heat 25g/1oz butter in a saute pan, add the orange slices and orange juice, cranberries and honey and cook for 2-3 minutes. Serve the cranberries and oranges in a bowl, decorated with mint. NOTES : Chef - Brian Turner Recipe by: Ready Steady Cook
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|Serving Size: 1 Serving (1588g)|
|Recipe Makes: 2|
|Calories from Fat: 862 (60%)|
|Amt Per Serving||% DV|
|Total Fat 95.8g||128 %|
|Saturated Fat 45.5g||227 %|
|Monounsaturated Fat 35g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 216.1mg||66 %|
|Sodium 2443.5mg||84 %|
|Potassium 2824.3mg||74 %|
|Total Carbohydrate 103.2g||30 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 91.6g|
|Protein 45.3g||65 %|
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Calories per serving: 1444
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