Recipe Inspiration

Ingredients...

1 large turkey breast, skinned and trimmed

150g cooked chestnuts, finely chopped

200ml double cream

2 whole eggs

2 egg yolks

1 bunch flat leaf parsley, chopped

Salt and pepper

100g butter

10g Essential Cuisine Chicken Glace

15g Essential Cuisine Turkey Stock

Method...

1. Slice the turkey breast into 10 1 inch portions. Place each slice between clingfilm and tenderise to around 1cm thick. Rub the Essential Cuisine Turkey Stock Mix evenly over the slices.
   
   
2. Chop the remaining breast into 2inch pieces. Blitz in a blender until smooth. Season. Add the eggs and the egg yolks one at time, then the Essential Cuisine Chicken Glace.
   
   
3. When smooth, slowly add the cream until you get the correct consistency. Transfer from the blender to a mixing bowl and fold in the chestnut and parsley. Check the seasoning by rolling a spoonful in clingfilm then poaching for 2-3 minutes. Re-adjust if necessary.
   
   
4. On the clingfilm, lay a slice of turkey breast. Spread evenly with the turkey mousse and roll into a sausage shape, rolling the clingfilm tightly. Roll this tightly in greaseproof paper, then tin foil. It should resemble a Christmas cracker shape. Set in the fridge for 10 minutes.
   
   
5. Place all the turkey roulades in boiling water for about 15 minutes. They are cooked when they feel hard to the touch. They may need another 5 minutes depending on thickness.
   
   
6. Carefully remove from the water. After 5 minutes, remove the roulade from the wrapping.
   
   
7. Melt the butter in a large frying pan. When foaming, roll the roulades through the butter until golden brown. Let them rest for 1 minute, then care and serve as desired.