- 1 boneless turkey breast (about 1.5kg)
- 1 tbsp olive oil
- 15 gm butter
- To serve: quinoa or cracked wheat salad
- 50 gm pine nuts
- 4 golden shallots, finely chopped
- ¾ preserved lemon, flesh and white pith removed, finely chopped
- 1 cup (loosely packed) coarsely chopped coriander
- ½ cup (loosely packed) coarsely chopped flat-leaf parsley
- 50 gm butter, coarsely chopped
- ½ tsp ground cumin
- ¼ tsp each of ground coriander and sweet paprika
- ½ lemon, finely grated rind only
- 1For pine nut, herb and lemon stuffing, preheat oven to 160C. Place pine nuts on an oven tray and roast until golden (3-5 minutes). Cool, coarsely chop and place in a bowl. Increase oven to 220C. Add remaining ingredients to bowl, season to taste with sea salt and mix thoroughly.
- 2Place turkey breast skin-side down on a chopping board. Cut horizontally, using a sharp knife, from the centre of the breast (at the thickest part) outwards to butterfly the meat on both sides to 1cm thick. Season to taste and place stuffing evenly over centre section of breast. Tightly roll up breast, then tie securely at even intervals with kitchen string. Place in a roasting pan, drizzle with oil and rub butter into skin. Season with sea salt and roast until just cooked through (40-45 minutes). Remove from oven, cover with aluminium foil and rest for 10 minutes. Thickly slice and serve immediately with a quinoa or cracked wheat salad, if desired.
Pork, prune and pistachio stuffing
In a large bowl, add 500gm coarsely minced pork, 100gm pistachio kernels, 100gm pitted and halved prunes, 1½ tbsp brandy and ¾ tsp ground allspice. Season to taste and combine to mix well. Continue with stuffing and rolling technique as outlined in step 2 for rolled turkey breast recipe above. Increase cooking temperature to 190C and allow 1 hour 10 minutes for cooking time.
Drink Suggestion: White viognier. Drink suggestion by Max Allen