TEA PICTURE RECIPES

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TURKEY WELLINGTON | TURKEY RECIPES | JAMIE OLIVER



Turkey Wellington | Turkey Recipes | Jamie Oliver image

Total Time 2 hours 35 minutes

Yield 10

Number Of Ingredients 18

1.6 kg turkey breast skin off, preferably higher welfare
sea salt and freshly ground black pepper
olive oil
1 large bunch fresh thyme leaves picked
1 x 340 g jar cranberry jam
25 g dried porcini mushrooms
6 rashers quality smoked streaky bacon thinly sliced
3 sprigs fresh rosemary
600 g mixed mushrooms chopped
1 turkey leg
1 carrot roughly chopped
1 leek trimmed and roughly chopped
1 onion peeled and roughly chopped
2 heaped tablespoons plain flour plus extra for dusting
1 tablespoon balsamic vinegar
1 knob unsalted butter
2 x 500 g packets all butter puff pastry chilled
1 large free-range egg beaten

Steps:

    1. Dad and I had a really interesting conversation about smaller families not wanting whole turkeys for their dinner. So we had a scout around the supermarkets and developed a really delicious and impressive recipe for this. It’s dramatic and stretches the meat a fairly long way. The case of pastry and minced mushrooms keeps the breast moist and delicious and is a little forgiving so the meat holds its juices. You could assemble it a day before and just leave it in the fridge ready to over deliver on Christmas day.
    2. Preheat the oven to 180°C/350°F/gas 4. Place the turkey breast upside-down on a board. Gently slice into the natural join of the breast muscle to open it out and make a sort of pocket. Season well and drizzle with olive oil. Sprinkle over half the thyme leaves, then spread over an even layer of cranberry jam, pushing it into all the nooks and crannies. Fold it back into shape to seal the mixture inside – swiss roll-stylie – and push a few cocktail sticks into the seam to keep it together. Transfer the turkey to a roasting tray, season the outside with the remaining thyme leaves, a good pinch of salt and pepper and a drizzle of olive oil. Rub it all over, cover in tin foil and roast in the hot oven for 60 to 70 minutes, or until just cooked through – using a thermometer, you want it to be 72°C at the thickest point.
    3. Meanwhile, soak the porcini in a dish of just-boiled water. After 5 minutes, stir with a fork so any bits of grit sink to the bottom. Add the bacon to a large frying pan with a splash of oil on a medium heat and fry for 5 to 10 minutes, or until beautifully golden and super crispy. Strip in the leaves from 2 rosemary sprigs for the last 30 seconds or so. Remove everything from the pan with a slotted spoon and set aside, leaving the bacon fat behind. Add the fresh mushrooms to the pan with a pinch of salt and pepper. Drain and chop the porcini, saving the water, then stir into the pan. Add a splash of the water, avoiding the grit, then cook for around 10 to 15 minutes, or until the pan starts to sizzle again and the mushrooms are golden, soft and sticky with caramelly edges.
    4. To make the gravy, cut the thigh off the turkey leg and slash into it slightly. Throw the leg and thigh into a pot along with the carrot, leek and onion. Stir in the flour, add a good pinch of salt and pepper and 2 litres of boiling water. Add a heaped tablespoon of cranberry jam, the balsamic vinegar and remaining rosemary sprig. Bring back to the boil, then reduce to a simmer for around 2 hours, or until thick. Strain it through a sieve and reheat before serving.
    5. When the mushroom pan is dry, add a knob of butter and toss to coat. Tip the mushrooms into the food processor and whiz until you get a good mixture of smooth and chunky. Leave to cool. Once the turkey breast and stuffing have cooled, you can get on with assembling the wellington.
    6. Dust a clean surface with flour, then roll out each packet of puff pastry to the size of a shoe box (one will be the base, one the lid – roll the lid ever so slightly bigger). Line a large roasting tray with greaseproof paper, dust with flour, then add the smaller piece of pastry. Spread half of the mushroom stuffing onto the middle of the base to cover an area the same size as your turkey breast. Remove the cocktail sticks, then place the turkey breast on top and spread the remaining stuffing over the top packing it all in and smoothing it out so that the whole breast is covered. Sprinkle with the crispy bacon and rosemary, then brush the edges of the pastry with beaten egg. Lay the second sheet of pastry over the top, gently mold it round the shape of the breast, pushing all the air out and seal together. Trim the edges to around 4cm, then pull, twist, tuck and pinch in the pastry (like in the picture).
    7. Brush the whole thing with beaten egg then all the hard work’s done. Leave it uncovered in the fridge overnight until you’re ready to cook. On Christmas day, cook at 180°/350°F/gas 4 for 50 to 60 minutes, or until risen, puffy and beautifully golden and the turkey is piping hot throughout. Remove from the oven and leave to cool for around 10 minutes before carving. Serve carved into 2.5cm with the gravy and all the usual. Christmas in a mouthful.

Nutrition Facts : Calories 787 calories, FatContent 29 g fat, SaturatedFatContent 16.6 g saturated fat, ProteinContent 15.3 g protein, CarbohydrateContent 66.3 g carbohydrate, SugarContent 38 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

CRAB CAKES RECIPE - BBC FOOD



Crab cakes recipe - BBC Food image

Whip up delicious ginger and coriander-tinged crab cakes when you’re pressed for time.

Provided by Angela Hartnett

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 2

Number Of Ingredients 13

2cm/1in piece fresh root ginger, peeled
2 red chillies, seeds removed
250g/9oz white crabmeat
1 tbsp roughly chopped fresh coriander
2 spring onions, finely sliced
2 free-range eggs
7-8 tbsp breadcrumbs
plain flour, for dusting
25ml/1fl oz olive oil
sweet chilli jam
few handfuls salad leaves
olive oil, for drizzling
salt and freshly ground black pepper

Steps:

  • Place the ginger and chilli into a mini food processor and pulse until finely chopped.
  • In a bowl combine the chilli and ginger with the white crabmeat, coriander and spring onions. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs.
  • Divide the crab cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking.
  • Preheat the oven to 180C/160C Fan/Gas 4.
  • Beat the remaining egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes.
  • Dredge a crab cake in the flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes.
  • Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through.
  • Serve the crab cakes with sweet chilli jam and a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper.

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