Tag Archives: Parma ham

Easy Roast Turkey with Pesto and Prosciutto

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One of the best ways to cook turkey I think!

By opening up the breast you are creating a larger surface area to flavour with the pesto and prosciutto, and it really is easy to tie back up but, a spare pair of hands can be helpful!

As the meat cooks, wonderful juices with sediment will form on the base of the pan, use these to then baste the meat, they will give it a fantastic flavour.

I use my home made pesto, recipe in the blog, as I always have a few jars in the fridge.

Leftovers are super in sandwiches and salads.

Serves 8-10.

Ingredients

2kg turkey breast

170g basil pesto

12 slices prosciutto

1 tablespoon olive oil

salt and pepper

Method

Preheat the oven to 180degrees Centigrade.

Take the turkey breast and lay it on your chopping board.

Take a very sharp knife and cut the flesh, just above the skin, as if it were a book being opened. Don’t cut it all the way through.

Now, cut again, though the lower thick section,  to create a third page, the breast should now be in one long thin piece.

Spread the pesto over the inside and then cover with prosciutto.

Roll the turkey so the skin is uppermost.

Take long pieces of string and tie lengthwise at 1cm intervals. Rub the skin with the olive oil.

Place in an oven proof dish and bake for 45 mins, remove from the oven and baste, roast for a further 30 mins, basting regularly.

Once cooked, remove from the oven, cover lightly with tin foil and allow to rest for 30mins.

Remove the string and carve into thick slices.

 

 

Pork Loin Stuffed with Black Pudding

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This is ideal to make ahead and then cooks in only 30 minutes to give you a very impressive roast.

I tend to make two and freeze one, ready to be baked at a later date.

I have a fantastic butcher who is able to source gluten free black pudding for me, made with buckwheat rather than barley, I buy a large pudding, slice it and then freeze into more manageable portions.

Serves 4.

Ingredients

400g pork loin

100g black pudding/blood sausage, gluten free

5 large slices prosciutto

freshly ground pepper

Method

Preheat the oven to 200 degrees Centigrade.

Take the fillet and cut it lengthwise , not all the way through but, enough to open the fillet like a book.

Cut the black pudding into strips and lay along the fillet, grind a little pepper over.

Spread a large piece of cling film/plastic wrap over your work surface. Lay the prosciutto vertically, allowing a little overlap.

Place the fillet on the prosciutto and wrap tightly with the prosciutto, tucking the ends in as you go.

Place on a baking sheet, with the cut edge downwards and cook for 30mins until the prosciutto is crispy and pork cooked through.

Allow to rest for ten minutes before slicing.