Preparation time – 35 mins
Cooking time – 1 hr
- 80g unsalted butter
- 1 tsp Raz-el-hanout
- 2 tbsp vegetable oil, plus a little to oil the tray for the parcels and chestnut slices
- 1 large Kelly Bronze turkey breast, approx. 1kg
- 3 red onions, peeled and quartered
- 200g Merchant Gourmet Whole Chestnuts, separated, finely sliced
- 120g good quality onion chutney
- 2 sheets filo pastry
- 1 egg yolk, beaten with 2 tsp milk
- 250ml orange juice
- 3 tbsp honey
- 1 clove garlic, peeled & finely chopped
- 1/2 tbsp grated ginger
- 4 tbsp extra virgin olive oil
- 80g dried apricots, diced 1cm
- 28 Roquito® Chilli Pepper Pearls
- Zest of 1 lemon & juice of half (2 tbsp max)
- 4 tbsp sliced mint
- Salt & caster sugar
- 8 tbsp yoghurt
1. Preheat your oven to 190c /Gas 5/Position upper middle shelf
2. Mix the butter and 1/2 tsp raz-el-hanout together. Season with salt.
3. Season the turkey breast with salt and raz-el-hanout (use this as you would pepper) the butter all over the flesh side of the breast.
4. Next, heat the vegetable oil in an ovenproof frying pan. Fry the turkey breast, skin side down, and the quartered red onions, cut side down, over a medium to high heat for 1-2 minutes until both are golden. Turn the onion. Put the pan in the oven and roast, with the turkey still skin side down for 33-35 minutes (The breast should be around 65c which takes it to around 70c after a good rest, use a meat probe thermometer, for the best results)
5. Once the breast is cooked, remove it from the oven. Brush the breast and the onions all over with the melted butter in the pan. Put the breast onto a cooling rack skin side up, put the rack over the pan with the onions, cover very loosely with foil. Leave in a warm place to rest for 10 minutes or up to about 20. Turn the oven up to 230c/gas 8
6. While the breast roasts, make the parcels. Mix half of the sliced chestnuts together with the onion chutney. Unroll the filo pastry, peel off 2 sheets, lay them on your work surface. Brush one with eggwash and then put the second on top. Brush this with the eggwash. Cut the filo into 4 strips widthways. Spoon a quarter of the chestnut mixture onto the bottom of each leaving a 2cm border.
7. Take the right corner of the filo then fold diagonally to your left, enclosing the filling and forming a triangle. Press down to seal the edges. Turn the filo back over the opposite way. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the filo strip. Brush the outer surface with more egg. Put the parcels on one side of a lightly oiled baking sheet. Bake for 5 minutes in the pre-heated oven. Take the tray out of the oven, scatter the sliced chestnuts in a single layer over the other half of the baking sheet. Brush them with vegetable oil. Bake for 5 more minutes until the parcels are golden and the chestnut slices crisp.
8. To make the sauce, get a medium sized sauce pan. Add the orange juice, honey, garlic, ginger and 1/2 tsp raz-el-hanout. Put the pan on a high heat. Bring to the boil. Boil for 1 minute or until the mixture is just thick enough to lightly coat the back of a spoon. Take the pan off the heat. Add the extra virgin olive oil, dried apricots, Roquito® Chili Pepper Pearls®, lemon zest and lemon juice. Season to taste with salt and sugar. Add the sliced mint at the last minute.
9. To serve, slice the turkey breast and put it onto a large platter with the onions. Spoon the turkey’s cooking juices and melted butter over the top. Spoon the sauce over and around the turkey. Put the parcels to one side. Scatter the sliced chestnuts over everything. Serve with the yoghurt.