Harts of Stur Kitchen Issue 08, Winter 2018-19 | Page 17

Menu a la Harts
Turkey Saltimbocca
by Darren Purchese
T
ake a break from tradition and do something different
this year. Better than a boring old roast, this is a lot
easier to get right as well. Get the prep done ahead of
time and your guests will be impressed with the no-stress lunch,
cooked and on the table in no time.
Market tips
Free-range heritage-breed turkeys will taste
so much better than something from the
supermarket, so go and see your poultry
expert at the market. Ask your butcher to slice
super thin pieces of pancetta for you as well.
Christmas timeline
Serves 4
Ingredients
1 x 1.5 kg (3 lb 5 oz) turkey breast
fillet
Freshly ground black pepper
16 fresh sage leaves
12 large, thin, round slices mild
pancetta
125 ml (4 fl oz/½ cup) light olive
oil
4 French shallots, thinly sliced
Pinch of salt flakes
150 ml (5 fl oz) dry white wine
185 ml (6 fl oz/¾ cup) chicken
stock
¼ lemon
60 g (2 oz) unsalted butter, chilled
and diced
About Darren Purchese
Brit Darren worked in some of
London’s most exclusive hotels
including the Savoy before
finding fame in Australia with
his Sweet Studio cake shop
in Melbourne. He regularly
judges on Masterchef Australia
and popped up on Neighbours
in 2015!
Prep the turkey and wrap it in pancetta
on Christmas Eve. Leave it in the fridge
overnight, then remove 30 minutes before
cooking. Make the sauce after you cook the
bird, then pour yourself a glass of wine and
bask in the glory of nailing a turkey lunch.
Simples!
Extracted from Chefs Host Christmas
Too by Darren Purchese
(Hardie Grant, £12.99) Photography ©
Ari Hatzis
CHRISTMAS KIT
Knives
Method
1. Trim the turkey breast and cut it into twelve equal-sized pieces.
Cover each piece with a piece of plastic wrap and flatten it by
pounding with a meat mallet or rolling pin.
2. Season each piece with pepper only (no salt at this point), and
then place a sage leaf on top of each one. Reserve the remaining
four leaves for the sauce. Wrap a slice of pancetta around each
piece of turkey, covering the sage and holding it in place.
3. Preheat the oven to 160°C (320°F). Line a baking tray with baking
paper.
4. Heat 2 tablespoons of the oil in a large frying pan over medium-
high heat. Add four pieces of saltimbocca to the pan, placing them
sage side down. Cook for 4 minutes before turning them over and
cooking for a further 4 minutes. Transfer to the prepared tray.
5. Cook the remaining turkey pieces, four at a time – you don’t need
to clean the pan between each batch. Transfer the tray and turkey
pieces into the warm oven, then turn the oven off.
6. To make the sauce, heat the remaining oil in the pan over low
heat. Add the shallots, a few grinds of pepper and a pinch of salt
and gently sauté the shallots for 5 minutes. Increase the heat to
medium and deglaze the pan with the wine, scraping the base of
the pan to incorporate any bits stuck on the bottom. Cook until the
wine has reduced by half, then add the stock and again reduce this
by half.
7. Squeeze in a few drops of lemon juice and add the remaining
sage leaves. Bring to the boil, then whisk in the butter, a cube at a
time, until you have a smooth and shiny sauce.
8. Arrange the turkey pieces on a platter or divide among individual
plates and serve with the sauce.
17
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different jobs. It is well worth investing
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Carving, chopping, slicing and small
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Darren Purchese
Furi Pro Carving 2 Piece Set
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