WINNING RECIPE - Poultry

Tournedos of turkey Devonshire style with dry cured bacon and black pudding, served with mini fondant potatoes and pea puree

INGREDIENTS​

Serves 44 turkey steaks cut from the breast with the fillet removed4 slices black pudding ½ in thick4 rashers dry cured bacon4 slices thick bread cut into croutons the same size as the apple rings1 bramley apple cut into 4 rings and coredHalf pint Devon ciderHalf pint thickened stock or espagnole sauce2 tablespoons apple jelly2 banana shallots finely choppedA knob of butter2 tablespoons olive oil

METHOD​

Take one breast of British Turkey and remove the fillet then cut the turkey into tournedos steaks.Take the steaks and cut lengthways but not all the way through.Place a slice of black pudding in the middle of the turkey.Take a rasher of bacon and place it between two pieces of cling film and bat out with a rolling pin, repeat this until you have 4 thin slices of dry cured bacon, wrap the bacon around the turkey and secure with butchers string.

Into a hot frying pan place a knob of butter and the olive oil.Place the stuffed turkey in the pan and brown on all sides then remove from the pan and place in a dish in the oven 180 degrees for 12 minutes.Meanwhile add the shallots to the pan and fry for a few seconds, deglaze the pan with cider and reduce by half, then add the stock/sauce and reduce by half again, fry the apple rings in a little butter until soft then fry the croutons in butter until golden and crisp.

Remove the turkey from the oven and return to the pan in the sauce; stir the apple jelly until it has dissolved.Place the crouton in the centre of a plate and place the turkey on top and the apple ring on top of the turkey. Spoon the sauce over and sprinkle with roughly chopped flat leaf parsley.

Serve with mini fondant potatoes and pea puree.

MINI FONDANT POTATOES​

4 medium maris piper potatoes peeled and cut into slices one centimetre thick.With a small round cutter approx one and a half inches cut 16 potato rounds.Place the potato into a dish and brush the top of each one with melted butter.Season lightly with crushed sea salt and freshly milled black pepper.Pour half a pint of vegetable stock into the dish and cook for 15-20 minutes in a medium hot oven.

PEA PUREE​

Cook ½ lb frozen peas in boiled salted water. Drain and puree with a hand processor. Serve in individual warmed ramekin dishes.