Prosciutto-wrapped turkey medallion cooked, served on potato fondant, sautéed spinach and cooked baby carrots finished with a cranberry jus.
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INGREDIENTS:
■ 4 turkey medallions (most butchers will have them pre-cut)
■ 4 slices of prosciutto
■ 4 washed, old potatoes
■ 8 baby carrots
■ 150g butter
■ 80ml of vegetable stock
■ 2 garlic cloves, peeled, crushed lightly with the edge of a knife
■ 1 sprig of fresh rosemary, chopped finely
■ 4 generous handfuls of baby spinach
■ 200ml of reduced beef stock ■ 2 tbsp of cranberry sauce (add to reduced beef stock)
METHOD:
1. Prepare turkey medallions by wrapping the prosciutto firmly around each one, place back in fridge.
2. Peel the potatoes, cut into barrel shapes either using a cookie cutter or by knife.
3. Peel baby carrots, keeping 1cm of the green top intact.
4. Heat the butter over a medium heat in a saucepan. When the butter is foaming, add the potatoes and fry until deep golden-brown on each side
5. Add vegetable stock, then garlic and rosemary, season, then reduce heat until the stock is simmering. Cook until potatoes are tender.
6. Cook the medallions approximately three minutes on each side or until the meat turns white and is no longer pink. (Be careful not to overcook this lean meat, otherwise it will turn dry).
7. While the meat is resting, sauté the spinach in a pan with a little bit of olive oil, until the leaves are wilted. Drop the carrots in boiling water for about six or seven minutes, remove them, and toss them with some butter and parsley.
TO SERVE:
Place the potato fondant in the centre of a plate, with the spinach on top, and then arrange the turkey and baby carrots to the side. Drizzle the cranberry jus over the turkey.
Serves 4