Turkey stuffed with blue cheese and figs

23 Oct

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Stuffing a turkey steak is one of my favourite techniques of cooking this inexpensive staple meat.
Stuffing the turkey steaks is very easy and if you do not like the combo I have chosen here, there are plenty of alternatives goats cheese and caramelised onion being another favourite of mine.


Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 60 minutes
Serves: 5
Cost per person £1.52

Prices are based on sainsburys.com and includes all sides

Ingredients:

  • 5 turkey steaks
  • 8 figs

  • Blue cheese (I used Roquefort but I priced the recipe using Danish blue)
  • 1 kg of Maris piper potatoes
  • 1 head of savoy cabbage shredded
  • 1 lemon
  • 2 garlic cloves
  • 2 knobs of butter and a teaspoon of olive oil
  • A sprig of rosemary and 3 bay leafs
  • 2 stock cubes
  • Two teaspoons of quince jelly or recurrent jelly
  • Directions:

    Start with flattening the turkey breasts, if they come in steaks then they should be sufficiently flat enough to roll already. If not then place the turkey between two pieces of cling film and flatten with a heavy based saucepan.

    Once flattened, place on the turkey on a piece of tin foil ready for stuffing and rolling. Spread the blue cheese on the turkey breast in the middle away from the edges place the sliced figs on top as illustrated in the photo below.

    20111023-201124.jpg
    Then roll the turkey into a sausage like so.

    20111023-201241.jpg
    Then roll the tinfoil around the turkey, like it was a sweet in a wrapper. Be careful not to wrap up too much one layer of tin foil all around will suffice. I have used the tin foil to suspend the turkey over my oven dish, I put a cup of water in the dish. Alternatively you can put them on a grill tray and place the water underneath. This will help keep the rolled turkey moist when you roast it, also a great method of cooking pork belly.

    20111023-201846.jpg
    Cook for half an hour at 200 Celsius, if you have a meat temperature probe check the rolls after 20 mins. A temp in the middle of 70-4 Celsius will suffice. When turkey is ready, unroll and colour the exterior in a pan with a little butter and a splash of oil. The oil stops the butter from burning.
    I have served my turkey with a chicken gravy check the video.

    I have also served the turkey with mashed potato and lemon and thyme braised cabbage. Enjoy ;o)

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