Ballotine of turkey with spinach, braised baby gems, potato rosti and thyme jus

Ingredient
Turkey ballotine

4 turkey breasts, weighing about 200g each

8 slices of Parma ham

100g of spinach

10g of butter

1 dash of olive oil

salt

Baby gem

4 baby gem lettuces, sliced thinly

50g of butter

1 dash of olive oil

salt

Rosti

4 large floury potatoes

2 egg yolks

1 sprig of fresh thyme

50g of butter

1 dash of olive oil

salt

Thyme jus

3 sprigs of fresh thyme

50ml of red wine vinegar

100ml of red wine

100ml of port

100ml of Madeira

650ml of beef stock

Baby carrots

12 baby carrots, peeled

1 knob of butter

Pre-heat the oven to 180C/gas mark 4. Roll out a large piece of cling film on
the work surface and place 2 pieces of Parma ham next to each other,
slightly overlapping by about 1 cm
8 slices of Parma ham
2
Butterfly the turkey breast. Season with salt and beat it with a mallet until it
reaches a thickness of 1cm. Lay out on top of the Parma ham
4 turkey breasts, weighing about 200g each
salt
3
Place the butter and olive oil in a hot pan and as it begins to sizzle, add the
spinach to wilt. Season well with salt. Remove the spinach and drain on
kitchen paper. Divide the spinach into four portions, take one portion and
arrange it in the centre of the turkey, running the length or the breast
100g of spinach
10g of butter
1 dash of olive oil
4
Roll the turkey up in the cling film to make a tight cylinder shape. Twist the
ends tightly and, using two strips of cling film, tie off the ends. When all is
secure and firm wrap in tin foil. Repeat 3 more times so you end up with 4
ballotines
5

Place the ballotine in a deep oven tray with enough water to be half way up
the turkey. Cover with tin foil, place in the oven and cook till core
temperature is 75C for about 30-45 minutes. Remove and allow to rest to
re-heat before serving
6
To make the rostis, peel and coarsely grate the potatoes. Season with salt
and leave for 5 minutes in a colander. Place the grated potato in a cloth and
ring out the excess moisture. Place into a bowl with the egg yolks and thyme
mixing together with your fingers until combined
4 large floury potatoes
salt
2 egg yolks
1 sprig of fresh thyme
7
Place a frying pan on a medium heat. With the 8cm metal rings on a
chopping board, press the rosti mix into the ring to come up 1cm in height.
Add olive oil and butter to the pan and once hot, use a spatula to lift the
rings of potato into the pan. Cook until the base is golden brown
50g of butter
1 dash of olive oil
8
Once coloured on the bottom, push the mix out of the ring. If it sticks, run a
knife around the edges to loosen. Colour the other side of the rosti and put in
a pre-heated oven at 180C/gas mark 4 for 8-10 minutes
9
Place a saucepan onto a medium heat and add the red wine vinegar. Reduce
until they is very littel left in the pan. Repeat with the port and madeira
before adding the beef stock and thyme. Reduce by 1/4 to a 1/3 or until you
have the consistency of a jus. Pass through fine strainer and season to taste
50ml of red wine vinegar
100ml of red wine
100ml of port
100ml of Madeira
650ml of beef stock
3 sprigs of fresh thyme
10
While the jus is reducing, bring a pan of water to the boil and blach the baby
carrots until tender. Heat a pan on a medium heat and add the knob of
butter. As soon as it begins to foam, add the carrots and glaze in the butter.
Season with salt and leave in the pan to keep warm
12 baby carrots, peeled
1 knob of butter
11

Before starting the baby gem, re-heat the turkey in the oven for 5-7 minutes.
Place a pan on a high heat with a drizzle of olive oil. Once hot, but not
smoking, add the baby gem and saut until soft. Add the butter and salt and
cook for a further 2 minutes
4 baby gem lettuces, sliced thinly
50g of butter
1 dash of olive oil
salt
12
To serve, place the rosti on the plate first. Slice the turkey ballotine in half
and present over the rosti. Use the baby gem as a bed for the baby carrots
and finish with the hot jus