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| Stuffed Turkey Breast |
1. In a pan with boiling water and a pinch of salt cook the chestnuts for 10 minutes. At the last minute add the pine nuts. Drain. Then chop the chestnuts and pine nuts.
2. Remove the skin from the pork sausages and put in a bowl, mixing the capers, dates, chestnuts and pine nuts. Add the egg and mix all very well. Season with salt and pepper.
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| Turkey breast |
4. Spread the stuffing over the turkey breast leaving 2,5 cms from the borders. Now remove the white top of the boiled eggs and line up the eggs over the turkey breast with the stuffing.
5. Grab the end of the turkey that is closed to you and rolled up nice and tight until the last end. Don’t worry if some stuffing is getting out. Tie with 3 -4 pieces of twine but is not necessary you get too fancy because now you need to wrap up the turkey breast in foil paper.
6. Put the turkey in a baking tray and cook for 35 minutes. Now remove the foil paper, sprinkle over the Port wine and 1 tbsp. of olive oil. Cook for another 35 minutes until the skin is golden brown and the breast is cook through.
7. Serve the turkey sliced with the side dish options.
Pork rack with mustard and pepper Serves 4 – Kcal 380 – Time 1h 40 min.
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| Pork rack with mustard and peper |
1. Crush 2 garlic cloves and rubber with your hands over the rack of pork with some olive oil (2 tbsp). Put the pork rack in a baking tray with 2-3 sprigs of thyme and the bay leaves. Cook for 1 hour. Let cool down reserving the juices on the tray. When you can handle the pork with your hands, rub over the wholegrain mustard and the pepper mixture ( Like a guide I used this five blend mixture of Bart)
2. Roughly chop the fennel (reserving apart the fennel stocks) and cook in a pan with 1 ltr hot water, the saffron and orange juice. Cook until tender. Drain.
3. In another pan add the milk and the potatoes. Season with a pinch of salt, add 1 tbsp of olive oil and the nutmeg. Drain the potatoes when tender, set in a side of the baking dish and sprinkle over the mozzarella cheese.
4. For the gravy sauce, mix the chopped carrot (50g), onion, 1 chopped garlic, 1 thyme sprig in a pan with 1 tbsp of olive oil and the pork juices. Saute everything for 5 minutes. Pour in the white wine and add the reserve fennel stock. Add 100ml of water and let boil, then simmer until the liquid is reduced.
5. In a pre-heated oven at 180ºC, put in the baking tray with the potatoes, fennel and the pork, cook until the cheese is bubbling and golden brown
6. On a plate serve a pork slice with some fennel and potatoes. Pour over some gravy sauce.
Salmon with puff pastry and oysters Serves 2 – Kcal 415 - Time 50 min.
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| Salmon with pastry sticks and oysters |
1. First you need open the oyster keeping their natural juices. Set aside. Season the salmon with sea-salt and pepper and set aside.
2. If is needed defrost the puff pastry, then with a knife cut the pastry in stick of 3cm wide and 6 cm large. Brush them with the beaten egg. Put in in a pre-heated oven at 150ºC. Remove when golden brown are. Keep warm.
3. In a pan heat 2 tbsp of olive oil and stir in the onion and garlic and sauté in a low heat for 5 minutes, until the vegetables are translucent. Pour in the wine and let reduce.
4. When the wine is reducing by half add the oyster juice and cream. Stir and keep warm.
5. In another pan with a medium heat 2 tbsp of olive oil and sauté the carrots, courgettes and leeks until tender ( about 5 minutes)
6. Finally heat pan-fry pan with 1 tbsp. of olive oil, add the rosemary stick and crushed garlic, and cook the salmon fillet first skin down for 2-3 minutes until the skin is very crispy. Turn over and finish to cook.
7. Serve: In the centre of the plates make a bed with the carrots and courgettes, then put a puff pastry stick topped with some leek. Next put the salmon fillets and the put the 3 oysters. Pour over everything with the wine reduction and sprinkle with some chives.
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