Wednesday, February 4, 2009

Rolled turkey breast with pancetta, figs and leek

Ingredients (serves 6)
* 12 dried dessert figs
* 2 tbs dry Marsala (Italian fortified wine)
* 30g unsalted butter
* 1 tbs olive oil
* 2 leeks (white part only), rinsed well, patted dry
* 2 tbs chopped lemon thyme leaves
* 20 thin slices of rindless pancetta from a long, flat piece
* 1.2-1.5kg skinless boned turkey breast (see note)
* 1/3 cup (80ml) maple syrup
* Accompaniments (see related recipes) and mustard fruits, to serve (see note)

1. Soak figs in marsala for 30 minutes.
2. Meanwhile, heat butter and oil in a large frypan over medium heat. Add leeks, sprinkle with thyme and season. Cook, turning, for 10 minutes or until softened. Halve lengthways, then cool.
3. Place a large sheet of baking paper on a work surface. Lay pancetta slightly overlapping on paper. The layer should be big enough to enclose turkey.
4. Butterfly turkey through centre - not cutting right through - and open out like a book. Place in a large plastic bag, then flatten thickest parts slightly with a rolling pin. Remove from bag, lay on pancetta, then season. Place 2 leek halves end to end down centre of turkey, followed by figs, then remaining leek. Lift paper and use to help you roll turkey around filling - it should be fully covered by pancetta. Discard paper, then wrap roll tightly in foil. Chill for 2 hours.
5. Preheat oven to 180°C. Bake turkey in a roasting pan for 1 hour. Remove foil, brush with syrup and roast for 25 minutes or until juices run clear when meat is pierced with a skewer. Cover loosely with foil, rest for 15 minutes, then slice thickly. Serve with accompaniments, scattered with mustard fruits.

Notes & tips
* Order turkey from butchers. Mustard fruits are from gourmet food shops.
* Look for long pancetta slices from Italian delis. You could use thin rindless bacon, but the flavour won't be quite the same.

delicious. - Page 115
Recipe by Valli Little


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