Roast Turkey Breast with Beluga Lentils, Chestnuts & Chestnut Mushrooms
By Alex MacKay
- 1 x pouch Merchant Gourmet Whole Chestnuts
- 1 x pouch of Merchant Gourmet Simply Cooked Beluga Lentils
- 1 x 1kg turkey breast
- 4 tbsp brandy
- 200g baby chestnut mushrooms
- 20g porcini soaked in 400g chicken stock
- 2 tbsp soy sauce
- 1 tbsp tomato puree
- 200ml double cream
- 2 tbsp vegetable oil
- Leaves from 1 bunch flat leaf parsley, chopped
- Salt & freshly ground pepper
- Pre-heat your oven to 190c / Rack position middle shelf
- Heat the vegetable oil in an ovenproof frying pan. Season the turkey breast well and fry, skin side down, for 3 minutes. Put the pan in the oven and roast, still skin side down for 35 minutes
- Once cooked, remove from the oven. Turn the oven off. Put the breast skin side up onto a plate. (keep the pan and cooking fat to make the sauce in) Cover the breast loosely with foil. Rest for 10-15 minutes in the turned off oven with the door slightly ajar
- Add the mushrooms to the frying pan you cooked the turkey in. Sauté for 2 minutes over a high heat. Add the brandy and stand back as it will flame!
- Add the chicken stock, porcini, soy sauce and tomato puree to the pan
- Boil to reduce by half
- Add the cream, bring to the boil. Add the chestnuts and lentils, bring back to the boil and simmer just enough to warm them through. Take the pan off the heat. (If using the chestnut stuffing, roll into balls and add into the sauce now)
- Stir in the parsley and season to taste. Once the turkey has rested, put it and it’s resting juices into the pan. Brush with the sauce. Leave to sit, off the heat, for a minute. Carve the meat and serve
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