Tuesday, March 08, 2011

International Women's Day. Local woman, the Hon. Jodi McKay MP member for Newcastle with candidates for State Election on the twenty sixth of March.

What fun! Every girl's dream: a recipe!  And very tasty.
Rolled Turkey Breast with Cranberry and Pistachio Stuffing.
1 turkey breast. 250g pork mince. 2 rashers smoky bacon, diced. 1 chpd onion. 2 crushed cloves garlic. 1 egg white. 2 tblsp cream cheese. 1 tblsp each chpd tarragon, parsley and thyme. 6 allspice, crushed or 1 tsp allspice powder. Half tspoon orange zest. 2 tblsp marsala. quarter cup cranberries. half cup chpd pistachios.

Preheat oven to 180. In a small saucepan saute onion, garlic and bacon. Add marsala and cook for one minute. Take off heat.
In food processor pulse the mince with cream cheese and egg white until it looks a little smoother and combined. Add this mince-mix and the onion-mix to a bowl. Mix together with herbs, orange zest, allspice and cranberries.  Set aside in the fridge.
Lay the turkey breast skin side down.  Slice a 2cm thick breast fillet parallel to the skin with a fillet knife to create a lage flat piece of turkey.  You should have enough breast left to do this again.
Beat the pieces of breast with a mallet or rolling pin until thinned out. Trim to a rectangular shape. Lay the long end facing you. Sprinkle pistachio nut on the breast. Make a sausage of the pork mince stuffing and lay it along the breast too. Roll-up away from you as tightly as possible, using the skin to help wrap it up tightly.
Place some butter under the skin and wrap in a tight foil log, tucking in the sides. Do the same with the other piece of breast.  This one won't have any skin so rub butter around it before wrapping it in foil. Bake these on a tray for 40 minutes.  Allow to rest for 10 minutes before opening. Remove the skin before serving sliced into little rounds. Eat hot with vegies or enjoy cold.
By Emily Crisp published in Sunny Days. Dec2010-Jan 2011 Issue 38. Newcastle Hunter and Central Coast.

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