#CrockFit Festive Gourmet Main
Christmas Turkey Ballantine
2 Turkey breasts
100g roasted chopped hazelnuts
100g fresh sage
40g cranberry sauce (each fillet)
1 sprig rosemary
Lots of mixed vegetables and potatoes to your preference.
Let the turkey filets reach room temperature whilst you prepare the following.
Dice the onion and remove the sage leaves from the stalk.
Cut the fillets by placing the fillet on its side, but don’t cut all the way through because we are making a pocket. Now lay the fillets flat.
Place the fillets on some clingfilm, roll the clingfilm over the fillet and start flattening it with a rolling pin to tenderize. Don’t be afraid to give it a good smack..
Open clingfilm and then start spreading the cranberry sauce on the inside of the fillet. Then place the sage leaves and then the onion.
Roll the fillet using the clingfilm. Roll into a tight sausage shape.
Add the fillets to simmering water with rosemary and peppercorns for at least 20 minutes.
Cook the vegetables by boiling or steaming. And bake the potatoes in the oven.
Vegetarian Option - Mushroom & Goats cheese stack
1 tsp rape seed oil
2 Large mushrooms (portabello)
1 garlic clove
1 chopped onion
200g Goats cheese
2 tsp Cranberry sauce
20g crushed walnuts
1 sprig rosemary
Festive mixed vegetables to your preference
Pinch out the mushroom stalks and chop.
Heat the oil in a pan on medium heat and add the onion, garlic and mushroom stalk and keep stirring until onions are soft.
Place the mushrooms on a baking tray and then add the onion mix to either mushroom.
Slice the cheese so you have 4 slices and place one on each mushroom.
Place the mushrooms in a pre-heated oven at 180c degrees for 8-10 minutes.
Boil or steam the other vegetables.
Remove the mushrooms from the oven and add 1 tsp of cranberry sauce to each mushroom and then add another slice of cheese.
Top with the walnuts and rosemary.
Place the Vegetables on the side.