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Recipe Of The Month
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| Prosciutto Wrapped Turkey |
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Shopping List
120g (2 cup) fresh breadcrumbs
1 x 170g pkt craisins (dried cranberries)
1 x 80g pkt pistachio kernels, coarsely chopped
1/2 cup chopped fresh continental parsley 1 tbs finely grated lemon rind
2 eggs
6kg (size 60) fresh or thawed turkey, neck removed
12 (about 120g) thick slices prosciutto
12 sprigs fresh thyme
White wine gravy
50g (1/3 cup) plain flour
500ml (2 cups) chicken stock
250ml (1 cup) white wine
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To Prepare:
- Preheat oven to 180°C. Place shelf in the lowest position. Combine the breadcrumbs, craisins, pistachio, parsley and lemon rind in a bowl. Add the eggs and stir until combined.
- Remove excess fat and giblets from the turkey. Wipe inside and out with paper towel. Fill cavity with the breadcrumb mixture. Tie legs together with unwaxed white kitchen string. Tuck wings under. Add a small amount of water to a large roasting pan. Place turkey, breast-side up, on a wire rack in pan.
- Arrange the prosciutto, overlapping slightly, over the turkey. Tuck the thyme sprigs underneath the prosciutto. Cover the turkey with non-stick baking paper, then cover the pan with foil. Roast in oven for 2 1/2 hours. Remove paper and foil.
- Increase oven temperature to 200°C. Roast for 35-45 minutes or until prosciutto is crisp and the juices run clear when the turkey's thigh is pierced with a skewer. Transfer turkey to a plate and cover with foil. Set aside for 15 minutes to rest.
- Meanwhile, to make the white wine gravy, discard the liquid from the roasting pan. Place pan over medium-high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Add the stock and wine and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 8-10 minutes or until the gravy thickens.
- Transfer the turkey to a serving platter and serve with white wine gravy.
Notes & tips: Make this recipe up to 4 hours ahead. Preparation time 20 minutes. Cooking time 195 minutes. Serves 8 |
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Vanilla & Custard Cake with Roasted Rhubarb |
Shopping List
Melted butter, to grease
125g butter, at room temperature
100g (1/2 cup) caster sugar
1 tsp vanilla essence
2 eggs
300g (2 cups) self-raising flour 75g (1/2 cup) plain flour
185ml (3/4cup) milk
1 bunch rhubarb, trimmed, washed, cut into 3cm lengths
100g (1/2 cup) caster sugar, extra
Icing sugar mixture, to dust
Custard
50g (1/3 cup) custard powder
375ml (1 1/2 cups) milk
2 tbs caster sugar
1 tsp vanilla essence
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To Prepare:
- To make the custard, place the custard powder in a small saucepan. Add a little of the milk and stir until a smooth paste forms. Stir in the sugar, vanilla essence and the remaining milk. Place over medium heat and cook, stirring, for 5 minutes or until custard boils and thickens. Remove from heat. Place plastic wrap directly on the surface of the custard (this will prevent a skin forming). Set aside to cool slightly.
- Meanwhile, preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.
- Use an electric beater to beat together the butter, sugar and vanilla essence in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Use a large metal spoon to fold in the combined flours and milk until just combined. Spoon half the cake mixture into the prepared pan and smooth the surface. Spread the custard evenly over the top of the cake mixture. Spoon the remaining cake mixture over the custard and use the back of a spoon to gently smooth the surface to cover the custard. Bake in preheated oven for 50-55 minutes or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside for 20 minutes before turning onto a wire rack to cool.
- Meanwhile, place the rhubarb in a small baking dish and sprinkle with the extra sugar. Place in oven covered for 20 minutes or until rhubarb is tender.
- Cut the cake into slices and place on serving plates. Dust with icing sugar and top with roasted rhubarb and syrup to serve.
Preparation time: 40 minutes. Cooking time: 60 minutes. Serves: 8
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All ingredients are available from the Centro Box Hill South Fresh Food Market and
Fresh Life at Centro Box Hill North. |
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