ROAST TURKEY BUFFÉ IN SERRANO HAM WITH CHESTNUT MASH AND PISTOU


20 MINUTES

PREPARATION TIME

120 MINUTES

COOKING TIME

8 PEOPLE

SERVING SUGGESTION

INGREDIENTS

  • 1 x Ingham’s Turkey Buffé
  • 1 cup extra virgin olive oil
  • sea salt flakes and freshly-ground white pepper
  • 12 thin slices Serrano ham
  • 1kg waxy potatoes, peeled
  • 1 cup cream
  • 200g unsalted butter
  • 1½ cup cooked chestnuts
  • 1 bunch basil leaves
  • ½ bunch parsley leaves
  • ¼ bunch mint leaves
  • 4 cloves garlic, minced
  • 2 anchovy fillets
  • 100g pine nuts, toasted
  • 1 tsp white wine vinegar
  • ½ cup Parmesan, finely grated
  • green beans, to serve


METHOD

  1. Preheat oven to 220°C. Rub the turkey buffé with 1 Tbsp olive oil, then season generously with salt and pepper. Cooking turkey buffe as per cooking instructions on pack. With 30 minutes cooking to go, remove from the oven and drape the Serrano slices over. Bake again for the final 30 minutes.
  2. Steam the potatoes until just tender, then press through a fine sieve. Heat the cream and butter in a medium saucepan until simmering, then transfer to a blender with the chestnuts and purée until smooth. Fold into the potato mixture, then season with salt and pepper.
  3. Combine the herbs, garlic, anchovies, pine nuts, vinegar and remaining olive oil in a blender and purée until smooth. Fold in the Parmesan, then season with salt and pepper. Carve the turkey and serve with the chestnut mash, green beans and a spoon of pistou.


Turkey Buffé is the ideal choice when you’re short on time, or simply don’t need the whole bird. A jazzed-up mash (using store-bought chestnuts) and an elegant herb sauce is a glam and simple way to transform the Christmas table into a showstopper.



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