Tags: Recipes , Chef

Turkey Ballotines with Jerusalem Artichokes and Chestnuts

Friday 7th December 2012 10:58

Ingredients
(Serves six as a main course)

For the turkey ballotines
6 x 125g turkey breast escalopes
200g turkey breast meat, roughly diced
1 large free-range egg white
80ml double cream
1tbs fresh flat-leaf parsley, chopped
100g stoned medjool dates, finely diced
100g vacuum-packed chestnuts, chopped
12 rashers smoked streaky bacon
1tbs unsalted butter
Sea salt and freshly cracked black pepper

For the Jerusalem artichoke and chestnut purée
1tbs unsalted butter
400g peeled Jerusalem artichokes, finely sliced
80g vacuum-packed chestnuts, roughly chopped
200ml white chicken stock
50ml double cream

For the sautéd Jerusalem artichokes and chestnuts and red kale
400g peeled Jerusalem artichokes
1tbs unsalted butter
120g (prepared weight) fresh chestnuts, roasted and peeled
200g red kale, stalks removed and leaves roughly shredded

Method
First, prepare the turkey ballotines. Place each turkey escalope between two sheets of clingfilm and use a meat hammer to flatten each one to about 3-4mm thickness.

Refrigerate until needed.

Place the diced turkey breast meat and egg white in a blender and blend until smooth, then add the cream and salt and pepper and pulse-blend to incorporate – do not overwork, otherwise the mousse will split. Transfer the mixture to a mixing bowl and then fold in the parsley, dates and chestnuts. Refrigerate for 30 minutes before using.

To finish preparing the ballotines, lay the flattened turkey breasts out on a chopping board. Divide the blended turkey mixture evenly between the six breasts, then roll each one up to form a sausage shape. Cut the bacon rashers in half widthways. Lay four half rashers of bacon on the chopping board next to each other (slightly overlapping), then place one turkey “sausage” or ballotine on one end of the bacon. Roll the bacon up to wrap it around the ballotine (the ballotine will be slightly exposed at each end). Repeat the process with the rest of the bacon and turkey ballotines. Wrap the ballotines tightly in clingfilm and refrigerate for one hour.

To cook the turkey ballotines, preheat the waterbath to 72°C, seal the turkey ballotines individually in vacuum pouches and then cook them for 25 minutes. Once you are ready to serve, remove the ballotines from the pouches. Melt the butter in a frying pan over a medium heat, add the ballotines and cook for six to seven minutes or until golden brown all over. Transfer to a wire rack, cover with foil to keep them warm and leave to rest for five minutes before serving.

While the ballotines are cooking in the waterbath, make the artichoke and chestnut purée. Melt the butter in a saucepan over a medium heat, then add the artichokes and salt and pepper and sauté for seven to eight minutes or until they start to take on colour. Add the chestnuts and chicken stock, then reduce the heat, cover and cook for 10-12 minutes or until the artichokes are soft and falling apart. Add the cream and bring back to a simmer for one minute. Blend the mixture to form a smooth purée, then keep warm until needed.

Meanwhile, cook the Jerusalem artichokes for the sautéd vegetables in a pan of boiling salted water until just tender, then drain and cut them into wedges.
While the cooked ballotines are resting, finish the sautéd vegetables. Melt the butter in a large, non-stick frying pan, then add the artichoke wedges and the fresh chestnuts and sauté over a medium heat for six to seven minutes or until golden brown. Meanwhile, cook the kale in a large pan of boiling salted water for about five minutes or until tender but still slightly al dente. Drain the kale, add it to the sautéd artichokes and chestnuts and toss to mix, then drain the vegetable mixture on kitchen paper.

To serve, spoon some warm artichoke and chestnut purée on to each serving plate. Divide the sautéd vegetable mixture between the plates, placing it on top of the purée. Carve the turkey ballotines into thick, even slices and arrange on top of the vegetables. Serve with a Madeira or red wine jus.

Cranberry and Port Sauce

Imported fresh cranberries are usually quite pricey even at this time of year, so use them wisely.

Ingredients
225g fresh cranberries
1 finely diced onion
1 minced clove garlic
50g peeled and minced fresh root ginger
250g caster sugar
100ml red wine vinegar
100ml port
1 orange, zest and juice
4 cloves
1 cinnamon stick
Sea salt and freshly cracked black pepper

Method
Put all the ingredients in a saucepan (choose a pan with a wide base, if you can).
Bring the mixture to a gentle simmer over a medium heat, stirring to dissolve the sugar, then reduce the heat to low and simmer for about 20 minutes or until the sauce is reduced to a thick consistency (the cranberry sauce will continue to thicken as it cools), stirring occasionally.
Remove from the heat and leave to cool for 10 minutes, then pour the sauce into a suitable airtight container and leave to cool. Cover and refrigerate for up to three days.
The cranberry sauce can then be served cold, or gently warmed through in a saucepan before serving.


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