Turkey wellington honey roast parsnips & shallots, carrot whiskey & orange puree
These recipes have been created by Simon Hibberd, the award-winning head chef of The Reform Restaurant
at The Castle Hotel, Lincoln.
Serves 6 people
TURKEY
Pan fry breast of turkey and season with salt and pepper. Roll in cling film and tie both ends. Poach in boiling water for 10-15 minutes and then plunge into iced water. Dice four shallots and cook down slowly with garlic and olive oil. Add mushrooms and thyme, turn up the heat to colour the mushrooms and then add the red wine. Reduce by half. Add 2 tbsp of double cream and thicken. Pulse in a food processor to make a smooth duxelle.
Line a work surface with cling film and lay out Parma ham in a rectangle, overlapping the sheets. Cover the ham with baby spinach leaves and spread over the mushroom duxelle. Lay the cylinder of turkey at one end and roll all together from one end to the other. Tie the cling film at both ends and chill for an hour. Once chilled, remove cling film and roll in the puff pastry. Fold ends under. Brush with egg yolk and bake at 200°C for 40-45 minutes.
ROAST PARSNIPS & SHALLOTS
Line a large baking tray with greaseproof paper. Drizzle on olive oil, honey, salt and black pepper. Peel and cut the parsnips in half, lengthways. Cut the shallots in half and lay parsnips and shallots all in the tray, cut side down. Roast at 180°C for 30 minutes until golden brown and honey bubbling.
CARROT PURÉE
Peel and dice carrots, place in a saucepan and cover with orange juice. Bring to the boil and cook until soft. Once soft, drain the juice away. Add 2 tbsp of double cream and the whiskey. Thicken on a low heat and season with salt. Blitz in a food processor until smooth purée.
TO SERVE
Spoon warm purée onto plate. Add a large slice of Wellington, roast parsnips and shallots. Garnish with micro greens, coriander or mustard cress.
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