FOOD & SUPPS
THE HIIT KITCHEN
312
32.2 Kcal
g
29.5 Protein
g Ca r
5g Fa bs
ts
Turkey roast dinner
Ingredients:
80g parsnip
80g sliced, raw turkey breast meat
50g carrot
50g swede
40g brussel sprouts
40g new potatoes
30g chicken sausage meat
20g ham knuckle
3g cranberries
3g honey
0.5g rosemary
0.5g thyme
1g chestnut
Directions:
1. To make the stuffing, uncase the
chicken sausage and mix with the
62
FLEX | MARCH 2018
ham knuckle, chopped chestnut
and cranberries.
2. Lay slices of turkey breast on
cling film and place the stuffing on
top. Roll together with the clingfilm
and tie each end.
3. Bring a pan of water to a simmer
and place the turkey roll in, ensur-
ing the roll is fully submerged.
Cook on a simmer for 20 minutes
or until the core temperature has
reached 72c. once cooked,
unwrap the turkey from the
clingfilm and fry gently in a pan to
add colour.
4. Add the chopped carrot and
swede to a pan and cover with
water. Bring to the boil and cook
for 15-20 minutes. Drain in a
colander and return to the pan.
Crush with a potato masher, add
the thyme and return to the heat.
Cook on a low heat while stirring to
remove excess water.
5. Preheat oven to 200c. place the
new potatoes and parsnips on a
baking tray and drizzle with olive
oil. Roast in the oven for 20-25
minutes or until golden brown and
cooked through. Once out of the
oven, sprinkle the potatoes with
rosemary and drizzle the parsnips
with honey.
6. Bring a pan of water to the boil
and add sprouts. Cook for 5
minutes and drain. Using the same
pan that the turkey was fried in,
colour the sprouts on a low heat.