Turkey porchetta with caramelised clementines recipe

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– 3 tbsp olive oil – 1 echalion shallot, finely chopped – 4 garlic cloves, crushed, plus 2 whole bulbs, halved – 100g sourdough, blitzed into breadcrumbs – 1 tsp fennel seeds, toasted and crushed – ½ lemon, zested

– 60g fresh herbs (such as flat-leaf parsley, sage and thyme), finely chopped, plus extra to serve – 1.1kg butter-basted turkey breast joint with black pepper sprinkle, skin removed – 18 rashers smoked pancetta

– 25g butter – 2 tbsp light brown soft sugar – 4 small clementines, halved – 2 tsp balsamic vinegar

1. Heat 1 tbsp oil in a frying pan over a medium-high heat and fry the shallot for 2 mins. Add the crushed garlic and fry for 1 min. Remove from the heat and stir in the breadcrumbs, fennel seeds, lemon zest and chopped herbs. Season; leave to cool. Preheat the oven to gas 5, 190°C, fan 170°C.

2. Open out the turkey joint and place between two sheets of clingfilm. Bash with a rolling pin until it’s about 1cm thick. Spread the stuffing mix over the turkey and roll up tightly from one side.

3. Arrange the pancetta rashers on a large sheet of nonstick baking paper in 2 rows of 9, overlapping slightly to make a large rectangle shape. Place the turkey in the centre and, using the paper, wrap the pancetta around it. Secure at 2cm intervals with kitchen string. Place in a roasting tin and cover with foil.

4. Roast for 45 mins, then remove the foil. Arrange the garlic bulbs around the turkey and scatter with extra herbs. Drizzle with the remaining oil; season with pepper. Roast, uncovered, for 1 hr, basting twice, until the pancetta is crisp and the turkey is cooked. Put on a serving plate; remove the string.

5. For the clementines, melt the butter and sugar in a pan over a low heat. Add the fruit and cook for 4-5 mins. Add the vinegar, increase the heat and cook for 3 mins until caramelised. Arrange around the porchetta and serve.

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Turkey porchetta with caramelised clementines recipe

– 3 tbsp olive oil – 1 echalion shallot, finely chopped – 4 garlic cloves, crushed, plus 2 whole bulbs, halved – 100g sourdough, blitzed into breadcrumbs – 1 tsp fennel seeds, toasted and crushed – ½ lemon, zested

Ingredients

– 60g fresh herbs (such as flat-leaf parsley, sage and thyme), finely chopped, plus extra to serve – 1.1kg butter-basted turkey breast joint with black pepper sprinkle, skin removed – 18 rashers smoked pancetta

Ingredients

– 25g butter – 2 tbsp light brown soft sugar – 4 small clementines, halved – 2 tsp balsamic vinegar

For the clementines

1. Heat 1 tbsp oil in a frying pan over a medium-high heat and fry the shallot for 2 mins. Add the crushed garlic and fry for 1 min. Remove from the heat and stir in the breadcrumbs, fennel seeds, lemon zest and chopped herbs. Season; leave to cool. Preheat the oven to gas 5, 190°C, fan 170°C.

Method

2. Open out the turkey joint and place between two sheets of clingfilm. Bash with a rolling pin until it’s about 1cm thick. Spread the stuffing mix over the turkey and roll up tightly from one side.

Method

Method

Method

5. For the clementines, melt the butter and sugar in a pan over a low heat. Add the fruit and cook for 4-5 mins. Add the vinegar, increase the heat and cook for 3 mins until caramelised. Arrange around the porchetta and serve.

Method

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