TURKEY BREASTS ON THE RISE

By Michael Olivier

"This year," says Michael Olivier, "I have, for the very first time, tackled potroasting a turkey breast for Christmas! Once you have mastered the art of preparing these, you will find that they are both convenient and delicious to prepare all year round."

Bon vivant, Michael Olivier, chef, and food and wine writer spent many years managing wonderful places in the Cape such as Lanzerac and Boschendal and running restaurants; the delightful Paddagang in Tulbagh, Burgundy in Hermanus and the beloved Parks in Constantia, remembered so fondly by so many.  Recently he brought out a cookbook, 'Michael Olivier ~ A Restaurateur Remembers'. Michael has a monthly e-mail newsletter, Nosh and is currently a food and wine consultant with Pick 'n Pay, where he is cooking up a storm around South Africa!

POT ROASTED TURKEY BREAST

1 turkey breast weighing about 1,5 kg
sea salt and freshly ground black pepper
grated zest of one lemon
200 g thinly sliced streaky bacon
peanut or sunflower oil
80 g butter
1 large onion, sliced
1 large carrot, sliced
1 stick celery, sliced
parsley
30 ml cranberry jelly
30 ml blackcurrant or red wine vinegar
50 ml crème de cassis
500 ml rich home made gravy
(Serves 6 or if you have a son like mine 4!)

With a sharp knife, cut a series of thin cuts across the turkey breast to prevent shrinkage during the roasting.  Season the meat well with sea salt, freshly ground black pepper and the lemon rind. 

Fold over the flap to form a “joint” of meat of even thickness. Lay the bacon slices over the top and then tie the joint with four pieces across the width and two across the length.  In a heavy-bottomed casserole heat the peanut oil until almost smoking. Swirl in the butter and then immediately brown the turkey on all sides. 

Set aside and then add the onion to the casserole juices and cook gently for a while until it turns light brown, add the carrot and celery and braise for a while.  Make a little pile of the vegetables in the centre of the pan and place the parsley and turkey on top.  

Cover and over very low heat potroast the turkey for 1 hour and twenty minutes, remove and set aside to rest for about ten minutes.  

"Now you need to get inventive about the sauce!" says Michael.  

I poured everything out of the casserole and then swirled in 30 ml cranberry jelly (you can use blackcurrant jam) and 30 ml blackberry vinegar. I reduced this and allowed it to caramelise and deglazed with 50 ml crème de cassis. To this I added 500 ml of a well-flavoured gravy and the pan juices and the vegetables.  

Using a potato masher, I mashed the vegetables so that there was still a bit of texture in the sauce. Slice the turkey breasts and spoon over the sauce. Serve on a piping hot platter.

Cook's Note: Not everyone has home made gravy available. I would suggest that you roast 1 whole onion, a few cloves of garlic, a few sprigs of celery and a carrot or two until a light golden brown at 180°C. Season, add 250 ml white wine and 250 ml water, continue cooking until slightly reduced and thickened. Blend.

Wine recommendations: Simonsig Redhill Pinotage or Landskroon Cinsaut.

Michael Olivier
P.O. Box 53312 Kenilworth 7745
noshnews@iafrica.com
www.noshnews.co.za

See other features from Michael Olivier on www.showcook.com