Honey and thyme glazed turkey breast
This fragrant dish dish from Lloyd Cremer, executive chef at The Brasserie, Hilton Adelaide, combines baked turkey breast medallions and grilled chorizo with the spicy sweetness of butternut pumpkin, served with broccolini and cranberry and grape gravy.
Recipe serves six
Baked Turkey
50g honey
50g butter
10g Thyme
10g paprika
1.5kg turkey breast
Salt and pepper
1 chorizo, cut into 12 batons and grilled under a hot grill
12 pieces of broccolini, blanched in salted water
In a saucepan heat honey, thyme, paprika and butter until melted, set aside to cool.
You might like
Trim turkey of excess sinew and fat. Once the honey mixture is cool, roll turkey through this mix and season well with salt and pepper.
Place on baking paper, roll into a cylinder and wrap with aluminum foil. Bake in oven at 160 degrees Celsius for one hour, allow to rest and carve into medallions.
Spiced butternut puree
1 litre water
50g butter
5 coriander seeds, toasted and pounded
5g cinnamon powder
3 cloves, toasted and pounded
50g brown sugar
15g ginger, chopped
10g garlic, chopped
500 gr butternut, cleaned and cubed
Salt and pepper to taste
Stay informed, daily
Bring water to the boil and add butter, all spices, sugar, ginger and garlic followed by butternut cubes and cook for 15 -25 minutes depending on size of cubes.
Drain water from butternut and place in mixer and blend until smooth, check the seasoning and add more spices if you like it a bit more spicy.
Cranberry and grape sauce
450ml base gravy
50g cranberry jelly
50g fresh cranberries, halved
50g red seedless grapes, halved
Salt and pepper to taste
Bring base gravy to a boil; once you have reached the desired consistency add the cranberry jelly, fresh cranberries and grapes.
To serve
Spread some butternut puree over each plate. Divide turkey medallions, chorizo batons and broccolini and arrange over puree on each plate. Top with warm cranberry and grape sauce.
Want to see more stories from InDaily SA in your Google search results?
- Click here to set InDaily SA as a preferred source.
- Tick the box next to "InDaily SA". That's it.
