Rolled fruit stuffed turkey breast
With Astar
Time: 120 mins
Serves: 6-8
Cost per serve: $8
I think that this year the Engineer and I might take off for a romantic Christmas day picnic& and at this stage this is what I'll probably do the day before.
Ingredients:
200g dried apricots
100g prunes - stones removed
2 Tbsp brandy
1.3kg boned turkey breast|
1/4 cup peach chutney
9 rashers or streaky honey cured bacon
Tin foil and baking paper
Method:
Preheat oven to 180C.
Toss the apricots and prunes in a bowl with the brandy.
Pat the turkey dry.
Make a long deep cut through the thickest part of turkey breast, but don't cut all the way through.
Open breast like a book and spread with the chutney.
Cover half the breast with soaked fruit.
Fold and close breast.
Put two very large sheets of tin foil one on top of the other on a board and cover with a large sheet of baking paper.
Lay the bacon edges overlapping on top.
Place the folded turkey breast in the middle of bacon and wrap firmly.
Cover with a sheet of baking paper.
Roll the turkey up to form a compact log.
Twist the ends of the foil tightly to seal.
Place turkey on an oven tray and bake about 1 1/2 hours.
Remove and allow to rest at least 45 minutes.
Serve warm or cold along side mustard fruits.
(TX: 7 December 2011)
