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Apricot & Pine Nut Crust Turkey Recipe

Main Course Recipes | 1st December 2017

Created by our Development Chef, Clement Pavie, this Apricot & Pine Nut Crust Turkey Recipe is sure to go down a treat this Christmas!

INGREDIENTS

  • 1 Fresh Whole Irish Turkey
  • 1 tsp Fairway Dijon Mustard
  • 100g Musgrave Excellence Apricots
  • 100g Gem Pack Pine Nuts
  • 200g Whole Peeled Chestnuts
  • 100g My Sol Deli Smoked Pancetta
  • 1 Seasonal Fare Extra Large Onions
  • 20g Musgrave Excellence Honey Bucket
  • 2 Sprigs Seasonal Fare Thyme
  • 1 Clove Seasonal Fare Garlic Peeled

METHOD FOR TURKEY

  • Roast the turkey until almost cooked.
  • Roughly chop the apricot and pine nuts together.
  • Combine the apricot and pine nuts with 1tsp mustard and 1 tbsp honey in a small bowl.
  • Cover the breast with the glaze and cook for an extra 15 minutes.

METHOD FOR HONEY AND PANCETTA GLAZED CHESTNUTS (Side Dish)

  • Finely dice the onions and chop the pancetta into pieces.
  • Pan fry the pancetta and onions in a large sauce pan.
  • Add in chestnuts, crushed garlic, salt and pepper.
  • Add in 1 tbsp of honey and caramelise lightly.
  • Add in the chicken stock, and simmer gently until fully glazed.

Contains: Sulphur dioxide and sulphites, wheat (gluten).

Serves 16 with 628 Kcal per serving (calculated using the FSAI Menu Cal Tool)

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