AS SEEN ON THE
AS SEEN ON THE
Big Kitchen
CHEF’ S TABLE
Clare Smyth
Turkey wellington
SERVES 4-6
Ingredients
FOR THE HERB BRINE
• 1L water
• 100g table salt
• 2 sprigs rosemary
• 3 sprigs thyme
• 1 bay leaf
• 2 garlic cloves
• 1 tsp black peppercorns
FOR THE TURKEY
• 1kg turkey breast
• 20 rashers streaky smoked bacon
FOR THE STUFFING
• 250g sausagemeat
• 100g cooked onions
• 50g each dried cranberries, pistachios and chestnuts
• 60g pancetta, diced
• pinch of nutmeg, cloves & mace
• small bunch sage, chopped
FOR THE WELLINGTON
• 2 sheets puff pastry( 35 x 40cm)
• 2 eggs, plus 1 yolk for glazing
The ultimate turkey wellington, featuring homemade herb brine, pistachioand pancetta-studded stuffing and a pretty lattice design.
1 Bring the water and salt to the boil, whisk to dissolve, then remove from the heat. Add the herbs, garlic and peppercorns and cool completely. Submerge the turkey in the brine for 30 minutes, then rinse and dry.
2 Combine the stuffing ingredients in a bowl and season. Butterfly the turkey breast and flatten between cling film to a 3cm-thick rectangle. Spread the stuffing along the centre and roll tightly. Lay the bacon rashers overlapping on cling film, place the turkey on top, then roll to encase it. Tie the ends to form a neat log.
3 Poach in water at 85C for 45 minutes, then chill in iced water. Pat dry and brown all over in a hot pan. Cool.
4 Make an egg wash with one egg and one yolk. Brush one sheet of pastry with egg wash, place the turkey on one side, and roll up tightly, sealing the edges. Lay over the second pastry sheet cut into a lattice, trim, and glaze again.
5 Bake at 200C or 180C fan for 30 minutes, turning halfway, until golden. Rest for 10 minutes.
6 Blanch the sprout leaves, then toss with watercress. Slice the Wellington into 2cm pieces and serve with cranberry sauce and gravy. goodfoodshow. com 29