Hey all. So how amazing did my husband do this year!!! I was so impressed. It’s all sw friendly and tasted stunning!!! I’m such a lucky girl!!!
This is simply prawns, dill, lemon juice, crab meat and either quark or low fat creme fraiche mixed together, the just wrap the smoked salmon around it to form a parcel. Serve with salad and lemon wedges. You’d need to syn creme fraiche where as quark is free.
Ballotine of turkey with spinach & mushrooms with potato rosti and thyme jus.
4 turkey breasts, weighing about 200g each
8 slices of Parma ham (or any lean ham)
100g of spinach and mushrooms
4 large floury potatoes
2 egg yolks
1 sprig of fresh thyme
3 sprigs of fresh thyme
50ml of red wine vinegar
100ml of red wine
100ml of port
100ml of Madeira
650ml of beef stock
Whatever veg you like, we had green beans, baby carrots and cauliflower.
You’d need to syn the alcohol or find a syn free alternative. My hubby didn’t want to deviate from this recipe so does have a few syns.
Pre-heat the oven to 180˚C/gas mark 4. Roll out a large piece of cling film on the work surface and place 2 pieces of Parma ham (more regular free ham) next to each other, slightly overlapping by about 1 cm
Butterfly 4 turkey breasts. Season with salt and beat it with a mallet until it reaches a thickness of 1cm. Lay out on top of the ham
Spray a hot pan with fry light add the spinach to wilt. Season well with salt. Remove the spinach and drain on kitchen paper. Divide the spinach into four portions, take one portion and arrange it in the centre of the turkey, running the length or the breast. He added mushrooms too and a I think garlic would be nice.
Roll the turkey up in the cling film to make a tight cylinder shape. Twist the ends tightly and, using two strips of cling film, tie off the ends. When all is secure and firm wrap in tin foil. Repeat 3 more times so you end up with 4 ballotines
Place the ballotine in a deep oven tray with enough water to be half way up the turkey. Cover with tin foil, place in the oven and cook till core temperature is 75˚C for about 30-45 minutes. Remove and allow to rest to re-heat before serving
To make the rostis, peel and coarsely grate the potatoes. Season with salt and leave for 5 minutes in a colander. Place the grated potato in a cloth and ring out the excess moisture. Place into a bowl with the egg yolks and thyme mixing together with your fingers until combined.
Place a frying pan on a medium heat. With the 8cm metal rings on a chopping board, press the rosti mix into the ring to come up 1cm in height. Add fry light and once hot, use a spatula to lift the rings of potato into the pan. Cook until the base is golden brown
Once coloured on the bottom, push the mix out of the ring. If it sticks, run a knife around the edges to loosen. Colour the other side of the rosti and put in a pre-heated oven at 180˚C/gas mark 4 for 8-10 minutes
Place a saucepan onto a medium heat and add the red wine vinegar. Reduce until they is very littel left in the pan. Repeat with the port and madeira before adding the beef stock and thyme. Reduce by 1/4 to a 1/3 or until you have the consistency of a jus. Pass through fine strainer and season to taste.
While the jus is reducing, bring a pan of water to the boil and blach the veggies until tender.
To serve, place the rosti on the plate first. Slice the turkey ballotine in half and present over the rosti. Add the veggies and finish with the hot jus.
Cook time: Ready in 30 minutes, plus colling and setting
Ready in: Over 60 Minutes
Syns per serving: 4
60g low fat spread
10 reduced fat digestive biscuits
2 x 12g sachets powdered gelatine
3 x 175g pots Muller Light Toffee yogurt (or any Free toffee yogurt)
1 tbsp sweetener
1 tsp vanilla extract
2 egg whites*
2 level tsp cocoa powder, to decorate
Preheat the oven to 190°C/Fan 170°C/Gas 5 and line a 20cm springform tin with non-stick baking parchment.
Melt the spread in a pan over a low heat
Meanwhile, put the biscuits in a sealable food bag, bash into fine crumbs with a rolling pin and tip into a bowl. Pour in the melted spread, stir well and spoon the mixture into the prepared tin to cover the base, pressing down evenly. Bake for 12-15 minutes then set aside to cool.
While the base is in the oven, dissolve the gelatine in 5 tablespoons of boiling water.
Put the quark in a bowl and whisk until smooth, then whisk in the yogurt, sweetener, vanilla and gelatine liquid.
Whisk the egg whites in a bowl until stiff peaks form and fold into the quark mixture.
Spoon the quark mixture over the biscuit base and smooth the surface with a palette knife. Chill for 4 hours or until set.
Release the pie from the tin and put the pie, still on its base if necessary, on a serving plate. Thinly slice the bananas and arrange neatly on top, then sprinkle with cocoa powder and slice to serve.
Tip: *Pregnant women, the elderly and babies are advised not to eat raw or partially cooked eggs.
Enjoy!!! Happy Fopping xxx