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Ballotine of Turkey with Duck Fat Roast Potatoes and a cranberry pan Gravy

message posted 01-Feb-10 13:47:28

* 120g turkey escalope x2
* 110g sausage meat
* 4 rashers of smoked streaky bacon
* 1tbsp chopped shallots
* 1tbsp chopped dried apricots
* 1tsp chopped sage

* 3 large maris piper potatoes
* 3tbsp duck fat
* 2 cloves of garlic roughly crushed
* 10 sprigs of thyme

* 250ml good quality meat based sauce
* 200ml red wine
* 2 tbsp cranberry sauce
* Salt and pepper


For the ballotines, using a rolling pin, flatten the 2 turkey escalopes so they are approximately 7mm thick. Mix the sausage meat with the shallots, apricots and sage, add a pinch of seasoning. Place half the sausage meat mix in the centre of each escalope and fold each side up to seal the filling and form the ballotines. Wrap 2 rashers of bacon around each, placed in opposite directions. The ballotines are now ready for roasting.

For the roast potatoes, cut the potatoes for roasting and place in a pan of seasoned water, bring to the boil and then simmer for 20 minutes. Strain and place on a baking tray with the duck fat, thyme and garlic.

To Cook: Roast the potatoes in the oven at 180c for approximately 40 minutes turning every 10 minutes until golden and crispy. Place the ballotines in the oven approximately 10 15 minutes after the roast potatoes and cook for 25 30 minutes. Ensure the juices run clear when pierced with a skewer.

For the sauce, reduce the wine in a pan until approximately 50ml is left. Add the meat based sauce and bring to the boil. Stir in the cranberry and set aside until you are ready to serve.

To Serve: Once cooked, leave the turkey ballotines and potatoes to rest for 5 7 minutes. Place the potatoes at the top of the plate and carve the ballotines into 4 pieces, arranging around the potatoes. Pour over the sauce and serve with seasonal vegetables.

Luxury Country House Hotel
message posted 26-Oct-12 08:02:13
wat reg this rcp?
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