2 tbsextravirginoliveoil
120gunsaltedbutter,chopped
2 driedchorizo,finelychopped
1 redonion,finelychopped
1 bunchflat-leaf parsley leaves,
chopped
1 bunchchervil sprigs, leaves picked,
chopped
2 tsptoastedcarawayseeds,crushed
2 tsptoastedfennelseeds, crushed
(^1) / 4 tspgroundallspice
80gdriedcranberries
500gporkandfennelsausages,
casingsremoved
100gfinesourdoughbreadcrumbs
1 x 1.8kgturkeybreastfillet
(skinon)butterflied
Cranberry sauce, to serve
SALTCRUSTDOUGH
800geachplainflour(weused
WoolworthsMacroOrganicPlain
Flour)andfinecookingsalt
70g melted unsalted butter
GRAV Y
50gunsaltedbutter
25gplainflour(weusedWoolworths
MacroOrganicPlainFlour)
11 / 4 cups(310ml) good-quality
beef stock
Forthesaltdough,placetheflour,salt,
butterand2 cups(500ml)waterin the
bowlofa standmixerwiththedough
hookandkneaduntiljustcombinedand
smooth.If doughis dry,adda littlemore
water.Coverbowlwithplasticwrapand
restatroomtemperaturefor 30 minutes.
Meanwhile,tomakethestuffing,heat
theoilandthree-quarters(90g)ofthe
butterin a mediumfrypanoverhigh
heat.Addthechorizo,onion,herbsand
spicesandcook,stirringoccasionally,for
5-6minutesuntilthechorizostartsto
brown.Transfertoa bowlandcool
completely.Addthecranberries,porkand
fennelsausageminceandbreadcrumbs.
Seasontotasteandstirtocombine.
Formintoa logabout5cmthickand
thesamelengthastheturkeybreast.
Layturkeybreast,skin-sidedown,
then open out to one large piece. Place
stuffinglengthwiseonthelongedgeof
theturkeybreast.Rolltoenclose.Make
suretheseamis atthebottomandthe
skinis ontop.Cut7 piecesofkitchen
stringlongenoughtotiearoundthe
turkey.Laythestringat evenintervalson
a bench;placetheenclosedturkeyonto
thestring,skin-sideup.Bringupeach
pieceofstringandtiea knottosecure
theturkeyfirmlysothat it holds its shape
duringcooking.
Heattheremaining30gbutterin a
largefrypanoverhighheat.Whenbutter
beginstofoam,addtheturkeybreast,
skin-sidedown,andcook,turning,for
6-8minutesuntilgoldenallover.Transfer
toa largeplateand drain and cool on
papertowel.
Preheatovento220°C.Greasea large
oventrayandlinewithbakingpaper.
Turndoughoutontoa cleanwork
surfaceandrollouttoa rough1cm-thick
rectangle,bigenoughtoenclosethe
turkey.Placeturkeyontothecentreof
thedough.Wrapuptightlytoenclose,
takingcarenottotearthedough.Bake
for1 hour 15 minutes.Removefromthe
ovenandstandona wirerackat room
temperaturefor 30 minutes.
Meanwhile,forthegravy,heatthe
butterin a smallnon-sticksaucepan.
Whenthebutterbeginstofoam,stirin
theflour.Cook,stirringconstantly,for
3-4minutesuntilflouris deepgolden
brown.Graduallywhiskin stockuntil
smoothandcombined.Reduceheatto
verylowandcook,stirringfrequently,
fora further5 minutestocookoutflour.
Keepwarmuntilreadytoserve.
Transfertheturkeytoa largeplatter.
Beingmindfulofthesteam,carefully
removesaltcrustusinga sharpknife.
Serve turkey with gravy alongside.
HONEY-GLAZEDHAMWITH
PARSLEY& PRALINE CRUST
SERVES 12+
600grunnyhoney
1 tspeachgroundcinnamon,nutmeg,
cloves,allspiceandgroundginger
1 (7kg) whole leg ham on the bone
PARSLEY& PRALINECRUST
(^3) / 4 cup(180ml)mead (from selected
bottleshops)
250gcastersugar
80gunsalted butter
370gcoarsestalewhite sourdough
breadcrumbs
(^1) / 2 bunchthyme,leavespicked
2 clovesgarlic,crushed
(^3) / 4 buncheachflat-leafparsleyanddill,
leavespicked,finely chopped
Zest of 2 lemons
Tomakeglaze,combinehoneyandspices
in a saucepanovermedium-highheatand
cook,stirringcontinuously,for5 minutes
forflavourstodevelop.Removefromheat
andkeepwarmuntilreadytouse.
Greasethebaseofa 2cm-deep
mediumoventray and line with
bakingpaper.
Fortheparsleyandpralinecrust,place
themeadandsugarin a mediumdeep
frypanoverhighheat.Cook,swirlingpan
occasionally,for12-15minutesuntilgolden
andcaramelised.Pouroverpreparedtray
andstanduntilcooledcompletely.Once
cooled,placein a foodprocessor and whiz
toa finepowder.Setaside.
Meanwhile,heatthebutterin a large
frypan.Whenbutterbeginstofoamadd
breadcrumbs,thyme,garlic,parsleyand
dill.Tossuntilcoatedin thebutter.
Reduceheattomediumandcook,
tossingfrequently,for5-6minutesuntil
toasted,goldenandfragrant.Season
totaste.Transfertoa largeoventray,
spreadandcoolcompletely.Once
cooled,scatteroverthepralineand
zestandtosstocombine.Seasonto
taste.It shouldhavea nicebalance
ofsaltinessandsweetness. Set aside
untilreadytouse.
Preheatovento180°C.Fromtheend
oppositethehock,removeskinfromham,
leavingthefatin place.Cutaroundthe
hocktoreleasetheskin(reserve).Place
ona wirerackin a largedeepbaking
trayandbrushalloverwithglaze.Bake,
bastingevery 15 minutes,for1 hour
30 minutesoruntildeepgoldenand
caramelised. Remove from oven and
MAINS & STUFFINGS.