Hazelnut Crusted Turkey and Cranberry Sauce

Name: Hazelnut Crusted Turkey and Cranberry Sauce with broccolini and potato dauphinoise
Total time: 45 min
Yield: 2
Cuisine: Irish
Ingredients: 1 pack(s) Breadcrumbs; 600 grams Potatoes; 100 grams Irish Bacon Lardons; 10 grams Hazelnuts; 110 grams Creme Fraiche; 1 sachet(s) Vegetable Stock; 75 grams Broccolini; 2 unit(s) Carrot; 1 unit(s) Grated Italian Style Hard Cheese; 320 grams Irish Turkey Breast; 1 sachet(s) Cranberry Chutney; 1 tbsp Butter; ¾ tsp Salt; ¼ tsp Pepper; to taste Salt; to taste Pepper; to taste Water; to taste Oil

with broccolini and potato dauphinoise

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A specially made, restaurant-quality, decadent and delicious dish.

Allergens:

Cereals containing gluten

•Wheat

•Hazelnuts

•Milk

The quantities provided above are averages only.

Total45 minutes

Cooking Time50 minutes

DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

600 grams

Potatoes

100 grams

Irish Bacon Lardons

10 grams

Hazelnuts

(Contains: Hazelnuts May be present: Cereals containing gluten, Peanut, Sesame)

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Vegetable Stock

75 grams

Broccolini

2 unit(s)

Carrot

1 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

320 grams

Irish Turkey Breast

1 sachet(s)

Cranberry Chutney

Not included in your delivery

1 tbsp

Butter

¾ tsp

Salt

¼ tsp

Pepper

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

Nutrition Values

Energy (kJ)4286 kJ

Energy (kcal)1024 kcal

Fat42.5 g

of which saturates20.7 g

Carbohydrate97.2 g

of which sugars16.3 g

Dietary Fiber9.2 g

Protein65.6 g

Cholesterol0 mg

Salt4.88 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Oven dish

•Baking Sheet with Baking Paper

•Peeler

•Pot with Lid

Cooking Steps

Preheat oven to 220°C/200°C fan/gas mark 7.
Peel and cut potatoes into ½ cm thick rounds.
Add 125ml water (per 2P), stock, potatoes and creme fraiche to a pot. Season with ¼ tsp salt (per 2P) and ¼ tsp pepper (per 2P).
Bring to a boil, cover and simmer until parboiled, 12-18 mins. Stir occasionally.
Transfer to an oven dish. Scatter over cheese and bacon. Place on a lined baking tray. Cook on the middle shelf for 15-20 mins.

Meanwhile, trim the carrot and halve lengthways. Chop into 1cm wide, 5cm long batons.
Pop onto a lined baking tray.
Toss with salt, pepper and a drizzle of oil. Roast on the top shelf until tender, 20-25 mins.
Meanwhile, trim the bottom of the broccolini. Halve thick stems lengthways.
When the veg has 10 mins left to cook, add the broccolini to the tray. Toss with salt, pepper and a drizzle of oil. Cook until tender, 10-12 mins.

Meanwhile, finely chop the hazelnuts.
Beat 1 egg (per 2P) in a bowl.
Add the breadcrumbs and nuts to another bowl. Season with ½ tsp salt (per 2P) and pepper.
Dip the turkey first in the egg and then the breadcrumbs. Ensure it's completely coated. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging.
Once coated, transfer to a clean plate.

Place a pan over high heat with enough oil to coat the bottom.
Once hot, carefully lay the turkey into the pan.
Reduce the heat to medium-high and fry until golden brown, 2-3 mins on each side.

Transfer the turkey to the baking tray with the potatoes.
Roast on the middle shelf of the oven until cooked through, 8-10 mins. IMPORTANT: Turkey is cooked when no longer pink in the middle.
Wipe the pan used to fry the turkey and return to medium-high heat.
Add the cranberry chutney and 50ml of water (per 2P) and simmer until thickened, 2-3 mins.
Once thickened, stir in 1 tbsp of butter (per 2P) until melted and combined.