The good thing about working from home is that you can watch TV. And so I fell in love with Bill's Food. Bill Granger churned out delicious recipes with very simple cooking methods. You can check more details of Bill's recipes on www.lifestylefood.com.au. Below recipe might differs a little from the one on the website as I have updated them according to the program.
Stuffed Roasted Turkey Breast
Ingredients
Turkey Breast Meat (Boneless with skin) - 1 - 1.5kg
Olive oil
Filling
Unsalted butter - 40g
Pancetta (italian pork belly cured with salt) - 100g (chopped and diced)
White Onion - 1 pc (chopped and diced)
Garlic - 1 clove (crushed)
White breadcrumbs - 120g
Sage - 1 tablespoon (chopped)
Dried cranberries - 100g
Dried Pistachios - 50g
Egg - 1
Sea salt
Ground black Pepper
Pistachio And Cranberry Stuffing
1. Heat the butter in a large frying pan over medium heat.
2. Add the onion and cook, stirring occasionally, for 3–4 minutes until softened.
3. Add the pancetta and cook, stirring occasionally, for 5 minutes until cooked through.
4. Add the garlic and cook for another minute.
5. Add the fried ingredients into a mixture containing the breadcrumbs, sage, dried cranberries and pistachios.
6. Stir and mix them all together and lastly season with salt and pepper and 1 egg to hold the ingredients together.
7. Leave to cool completely before using.
Turkey
1. Preheat the oven to 200°C. Put the turkey breast, skin-side-down, on a board.
2. Spoon the cooled stuffing down the middle of the breast and then roll up the turkey to enclose the stuffing.
3. Tie the turkey with kitchen string every 2 cm (about an inch) to secure and then place in a large roasting tin.
4. Sprinkle the entire surface of the turkey with olive oil, salt and pepper.
5. Roast for 1 and 1/2 hour, or until golden brown and the juices run clear when you poke a skewer into the thickest part of the breast.
6. Cover loosely with foil and leave to rest for 15 minutes before carving.
Source : http://www.lifestylefood.com.au/recipes/1568/rolled-turkey-breast-with-pistachio-and-cranberry-stuffing
Salad
Ingredients
Butter Lettuce - shredded
Lebanese Cucumber - 1/2 (thinly sliced)
Red Radish - 2 (thinly sliced)
Lemon - 1 (peeled and pith removed and sliced)
Olive Oil - 1 tablespoon
Sea Salt
Ground Black Pepper
1. Mix the shredded lettuce, sliced cucumber, red radish together.
2. Sprinkle with Olive oil, sea salt and pepper.
3. Pour and add in the sliced lemon pieces.
Honey Pumpkins
Ingredients
Pumpkins (Chopped into quarters, removed seeds and unpeeled)
Red Onions medium size (Chopped into quarters and peeled)
Olive Oil
Red Chili flakes
Honey
Red Wine Vinegar
Mint leaves
1. Toss the pumpkins and red onions with olive oil and red chili flakes
2. Roast inside an oven for 45 minutes at 375 degrees
3. Mix and boil the honey and red wine vinegar
4. Pour the honey and red wine vinegar sauce over the pumpkins and red onions
5. Add mint leaves for color
The salad seems simple enough. Will get my hands on it once possible. The other 2.... hmm... still i get my oven har... =P
