DOCUMENT

98 Stuffed turkey breast Serves 6 | Preparation time 120 (90) minutes Ingredients For the apricot mixture: 1 onion | chopped 120 g apricots, dried | diced 1 tbsp. butter 50 ml sherry, dry Salt Cayenne pepper For the turkey breast: 1 turkey breast (1.5 kg), ready to cook For the vegetables: 1 kg carrots | in thick slices 2 bunches of spring onions (150 g) | sliced into fine rings Pepper For the filling: 100 g cream cheese, full fat 1 tsp. honey 100 g bacon | sliced For frying: 1 ½ tbsp. sunflower oil For the cooking juices: 100 ml sherry, dry 100 ml chicken stock 100 g cream 30 ml sherry, dry ½ tbsp. water 1 tbsp. cornflour Accessories: 2 solid cooking containers Cling film Kitchen string Meat tenderiser Preparation Mix the onions and apricots with the butter, sherry, salt and cayenne pepper in a solid cooking container and cook using the settings indicated for cooking stage 1. Cut the turkey breast open into one large, flat piece (butterflying). Place it between two pieces of cling film, flatten with a meat tenderiser and season with salt and pepper. Place the carrots and spring onions in a solid cooking container and season with salt and pepper. Let the apricot mixture cool a little, mix with the cream cheese and season with salt, cayenne pepper and honey to taste. Spread on to the meat and top with slices of bacon. Roll up the meat, tie up with kitchen string and sear on all sides in hot sunflower oil. Place the stued turkey breast on top of the vegetables in the cooking container. Deglaze the cooking juices with sherry and chicken stock, pour this over the vegetables and cook using the settings indicated for cooking stage 2. Pour the cooking juices into a pan, add the cream and bring to the boil. Reduce for 5 minutes and add salt, pepper and the rest of the sherry to taste. Stir the cornflour into the water and then add it to the sauce to aid thickening. Settings Cooking stage 1 Temperature: 100 (120) °C Duration: 4 (2) minutes Cooking stage 2 Temperature: 100 (120) °C Duration: 80–90 (55–60) minutes