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Dining In Your Spring Recipe Collection (Part 1) - Stuffed turkey breast with wild mushrooms and Madeira

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New ideas for midweek or weekend for a couple or a crowd. Simple stylist and something new to inspire, with fresh seasonal flavours.

Description: Dining In Your Spring

2 New Roasts Ideas to make a special lunch even better!

Herbed loin of lamb with mint sauce

Description: Chop the herbs just before cooking, so they retain their vibrant colour

Chop the herbs just before cooking, so they retain their vibrant colour

A very smart recipe for a Sunday lunch that takes surprisingly little effort

Easy – Preparation time: 20 minutes – Cooking time: 15 to 20 minutes – Server 4

2 racks lamb, French trimmed and all fat removed (ask the butcher to do this, and allow 3 cutlets per person)

3tbsp each finely chopped rosemary, parsley and mint

2tbsp balsamic glaze (from supermarkets)

For the mint sauce :

·         100g (4oz) mint, tough stalks removed

·         1 small garlic clove, roughly chopped

·         2 tbsp red wine vinegar

·         150ml (¼pt) olive oil

Heat the oven to 200C, 180C fan, 400F, gas 6. To prepare the lamb, combine the herbs and scatter them in a rectangle the size of 1 lamb rack on a chopping board. Brush the balsamic glaze over the lamb apart from the 2 ends and the bones, and roll the lamb meat in the herbs until you have an even coating on all sides. Season, then cook the lamb on a wire rack: 15 minutes for pink meat, or 20 minutes if you prefer it more well done.

While it’s cooking, make the mint sauce: combine all the ingredients in a food processor with some seasoning and whizz until you have a thick paste. If it’s too thick, and a little water. Check the seasoning – it may need a little more oil or vinegar.

When the lamb is cooked, rest it for 4 minutes, then carve into cutlets and arrange with the mint sauce on the side.

Serve With Tenderstem broccoli and steamed new potatoes.

Per serving: 487 calories, 39g fat (9g saturated), 2g carbohydrate.

Try this: Use leftover mint sauce as a salad dressing, or serve it over white fish, chicken or steak. It will keep in the fridge for 5 days.

Stuffed turkey breast with wild mushrooms and Madeira

Description: a turkey breast

You’ll need to order a turkey breast from the butcher – ask for one that has been hung, as the flavour is more delicious.

Stuffing a whole breast is a great option for feeding a crowd – it cooks beautifully and is so easy to carve, plus any leftovers make a great sandwich.

Easy/ Prepare ahead – Preparation time: 40 minutes, plus overnight resting if possible  – Cooking time: 50 minutes to 1 hour – Server 10 to 12

2 – 2.5kg (4½ – 5½ lb) free-range turkey breast (see tip), skin left on

For the stuffing:

·         50g (2oz) butter

·         1 onion, sliced

·         1 garlic clove, crushed

·         300g (10oz) mixed wild mushroom, sliced

·         15g (½oz) dried porcini mushroom, soaked in boiling water for 15 minutes and drained

·         2 sprigs thyme

·         50ml (2fl oz) Madeira

·         1tbsp breadcrumbs

·         40g (1½ oz) Parmesan

For the gravy:

·         1 heaped tbsp flour

·         200ml (7fl oz) Madeira

·         500ml (18fl oz) chicken stock

To make the stuffing, melt the butter in a large frying pan over a low heat, add the onion and garlic and cook without colouring for 5 minutes. Remove the mixture, leaving as much butter as possible in the pan, and set the onions aside.

Turn the heat right up and when the butter sizzles, add all the mushrooms with a generous amount of seasoning. Fry on the highest heat for 5 and 10 minutes, tossing every now and then until the mushrooms are golden brown and soft. Add the thyme, pour in the Madeira and let it bubble off for a couple of minutes until the liquid in the pan is almost completely reduced. Stir in the cream, breadcrumbs and Parmesan, check the seasoning and allow to cool completely.

To prepare the meat, turn the turkey breast over so the skin is facing down, and cut a deep pocket in the thickest part of the breast, making sure you don’t cut right through the meat. Pack the stuffing into this pocket then, using string, tie up the turkey breast tightly – it’s easiest to lay pieces of string under the turkey breast at 2cm (¾in) intervals, then tie them up to form neat, tight rings.

If you have time, leave the turkey breast stuffed and tied in the fridge overnight to firm up. When ready to cook, heat the oven to 200C, 180C fan, 400F, gas 6. Lightly oil the turkey skin, season and place in an oiled roasting tin. Cook for 20 minutes, then turn the oven down to 190C, 170C fan, 375F, gas 5 and cook for a further 30 to 40 minutes, until a skewer inserted into the thickest part of the meat comes out piping hot and the juices run clear. Transfer to a board and leave to stand for 15 minutes while you make the gravy.

To make the gravy, heat the roasting tin on the hob, add the flour and stir for 2 minutes. Add the Madeira and bubble off while you scrape the bottom of the pan. When the Madeira has reduced by two-thirds, add the stock and bubble until you have a rich gravy. Check the seasoning and serve with the sliced turkey.

Serve with Steamed spring greens and roast potatoes.

Per serving: 345-288 calories, 8-7g fat (4.5-4g saturated), 6-5g carbohydrate.

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