Friday,21 September, 2018
Current issue | Issue 1178, (2 - 8 January 2014)
Friday,21 September, 2018
Issue 1178, (2 - 8 January 2014)

Ahram Weekly

Turkey breast pot roast with onion gravy

Serves 8 - 10
1 1/2 - 2 kg boned Turkey breast roast (tied with kitchen string)
2 large onions (halved, sliced)
2 tbsp balsamic vinegar
2 tbsp pomegranate molasses (debs rommaan)
2 tbsp Coles hot mustard paste
2 cinnamon wooden sticks
4 bay leaves
12 - 20 peeled boiled chestnuts (for garnish)
2 tbsp extra virgin olive oil
Salt + pepper + grated nutmeg

Heat a large cooking pan on high.  Add oil and lower heat to medium.  Add onion.  Stir until caramelised.  Add pepper and nutmeg. Stir until fragrant.  Add vinegar, molasses, mustard, cinnamon and bay leaves.  Stir all in until coming to a boil.  Gently add prepared Turkey meat.  Cover and allow to cook over low heat, turning occasionally.  Add salt when roast is halfway cooked.  If liquid is needed, add some chicken stock.  When roast is done, remove onto a plate and cover.  Remove sauce from pan.  Purée by means of an electric hand blender.  When Turkey roast is cooled off, remove string and slice onto a serving plate.  Serve with brown sauce in a serving  saucer, with mashed potatoes and boiled chestnuts aside .. and a warm merry Christmas wish from me to you ..

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