ROAST TURKEY BREAST WITH CANDIED CHERRY COMPOTE AND CREAMED SPINACH
1 x 2kg Ingham’s Turkey Breast Traditional Roast
1 Tbsp extra virgin olive oil
1 cup golden caster sugar
4 cup cherries, pitted
4 cardamom pods
2 cinnamon sticks
2 Tbsp red wine vinegar
sea salt flakes and freshly-ground black pepper
700g English spinach leaves
1 bunch parsley leaves
1 onion finely diced
4 cloves garlic, minced
2 Tbsp unsalted butter
1 Tbsp plain flour
pinch ground nutmeg
roasted carrots and potatoes, to serve
snipped chives, to garnish
Cook Ingham’s Turkey Breast Traditional Roast. 2kg as per cooking instructions on pack.
Pour the sugar into a saucepan over a high heat and cook until a mid-brown caramel forms. Add the cherries, cardamom and cinnamon, then cook for 2 minutes. Add the vinegar, reduce to medium heat and cook for 5 minutes, until the caramel dissolves. Strain the liquid into a second saucepan and boil until thickened, then return to the cherry mixture. Season with salt and pepper.
Blanch the spinach and parsley leaves in boiling water until wilted, then refresh in iced water. Sauté the onion and garlic in butter in a saucepan over a moderate heat for 3 minutes, then add the flour and nutmeg and cook until thickened. Transfer to a blender with the spinach mixture and cream, then purée. Season with salt and pepper. Warm gently.
Carve the turkey, then serve with the creamed spinach, compote and roasted carrots and potatoes, scatter with snipped chives.
Skip the difficulties of roasting a whole turkey this Christmas, what not try Ingham’s Turkey Breast Traditional Roast. Add some classy seasonal touches like a cherry compote and vibrant greens….well, this might be your best gift this year.
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