#CrockFit Festive Gourmet Main

Christmas Turkey Ballantine

Serves 2

Ingredients:

2 Turkey breasts
100g roasted chopped hazelnuts
100g fresh sage
1 onion
40g cranberry sauce (each fillet)
10g peppercorns
1 sprig rosemary
Lots of mixed vegetables and potatoes to your preference.

Method:

  • 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

Serves 2

Ingredients:

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

Method:

  • 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.