Wednesday, December 23, 2009

Turkey Roulade stuffed with pistachios and served with spiced black cherries

1 whole, boneless turkey breast, butterflied
2 tsp. sea salt
20 slices peppered prosciutto
1/2 cup fresh cranberries
1 cup chopped toasted pistachios
2 tablespoons of butter

Line a rimmed cookie sheet with parchment paper or foil, then set aside. Now, lay your bacon out length-wise on your work surface. You want each piece to slightly overlap the piece before it. Place the butterflied turkey breast on top of the bacon, with the butterflied, split portion perpendicular to the bacon. You want the bacon to wrap around the turkey when you roll it up.
Sprinkle the turkey with salt. Layer the cranberries and pistashios on the turkey, making sure to spread the filling out in an even layer, or your turkey will be hard to roll.
Using both hands, start rolling the turkey onto itself like a fruit roll-up, stuffing the filling back in if it escapes. Wrap your butcher’s twine around the turkey breast. Place the turkey on the prepared cookie sheet, seem side down,
Bake for 1 1/2 – 2 hours. It’s done when the bacon is brown and caramelized. Remove from oven and let cool for 10 minutes, then slice into 1 1/2 – inch rounds and place on your serving dish. Or allow to cool overnight at serve cold.

Spiced Cherries

250ml (1 cup) water
155g (3/4 cup) caster sugar
1 star anise
1 vanilla bean, split lengthways
1 x 8cm-strip orange rind
700g fresh cherries, pitted
250ml (1 cup) port

Wash a 1L (4-cup) capacity glass preserving jar with plastic lid in hot, soapy water and rinse well. Drain on a rack.
Place the water, sugar, star anise, vanilla bean and orange rind in a saucepan over low heat. Cook, stirring, for 3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Add the cherries. Reduce heat to medium and simmer for 3-4 minutes or until cherries soften slightly.
Use a slotted spoon to transfer the cherries, star anise, vanilla bean and orange rind to the glass preserving jar.
Bring syrup to the boil over high heat. Boil for 5 minutes or until syrup thickens. Add port and bring to the boil. Use a candy thermometer to ensure syrup reaches 85°C. Pour syrup over the cherries in the preserving jar and seal immediately. Turn upside down for 2 minutes. Turn upright and set aside until cool. Label, date and store in the fridge for up to 1 mon

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