Turkey stuffed with Cheese, Quince & Pine nuts

Turkey breasts are not only cheaper than chicken, but also lower in a fat - a three ounce serving has only 1g of fat compared to chicken which has 5g fat. And it is so versatile.

Yesterday I wanted to use up the Fontina cheese (from the Breakfast Loaf yesterday) so I decided to use that as a base for the stuffing - but you can use cheddar, or any type of cheese you like for this. I imagine camembert would be lovely..

I also had 4 slices of parma ham left over from the weekend, so I thought that would be nice with cheese - and whilst rummaging in the fridge I found some quince paste unused. Perfect.

So I made this:

Turkey wrapped in parma ham, stuffed with grated cheese, onions, garlic, pine nuts & quince paste. With a simple cream & white wine sauce. Very nice. I have a good third of it leftover in the fridge and already I am wondering what it would be like for sandwiches sliced thinly....

Ingredients:   (Serves 3-4)

2 turkey breasts
4 slices parma ham
1 clove garlic, chopped
1/2 red onion, chopped finely
75g quince paste
50g Fontina cheese, grated
25g cheddar, grated
30g pine nuts, chopped
1 cup white wine
1 cup chicken stock (a cube will do)
3 tbsp. double cream

Method:

Set the oven to 200 C. Lightly fry the onion and garlic until cooked and then add the quince paste; the paste will be quick thick and you need to slightly heat it to loosen it up. Leave to one side to cool.

Between 2 sheets of cling film, batter the turkey breasts until larger and thinner. Then place one slightly overlapping the other, cover with cling film and batter again, leaving no gaps. They will adhere to each other. Take off the top layer of cling film and lay the 4 slices of parma ham over the top of the turkey followed by a sheet of tin foil. Press firmly and carefully flip the whole thing over.

Add the pine nuts and cheese to the onion & quince and mix thoroughly Season with pepper (the salt will come from the ham). Now remove the top layer of cling film from the turkey (the ham and foil is now underneath). In the centre of the turkey, place the filling, from one end to the other. Now using the foil as a grip (you may need to assist the ham to come away from the foil) roll up the lot as tightly as you can into a sausage shape so it is all encased and firmly twist the ends of the foil - making a secure package. Put the foil sausage onto a baking tray and put in the oven for 30 minutes.

For the sauce, on a medium- high, heat cook the cup of white wine in a small pan, until reduced by half. Then add the chicken stock and again reduce by half. Season lightly with pepper (no salt if you have used a stock cube) and now on a low heat, add the cream. Bring to the boil and then turn down to a simmer. Stir and leave on a gentle heat for 5 minutes. Keep warm.

After 25 minutes, take the turkey sausage out of the oven and carefully remove the foil. Place back on the baking tray and cook, uncovered for a further 5-10 minutes to brown a little.

Remove from the oven, leave to rest for a few minutes while you re-heat the sauce and then slice into thick slices. Top with the sauce and serve with vegetables of your choice. Delicious!

Restaurant Review - Zinco Italian

Today I had lunch at an old favourite place of mine, Zinco's Italian in Borehamwood, Hertfordshire. I met with my niece for lunch and although I wanted to try everything on the menu - I haven't been there in 11 years - I knew I could only eat one course, as could she.

I arrived at 12pm and they settled me at a table as I waited for my niece. I ordered a San Pellegrino Orange and perused the menu which was different to 11 years ago but still as delightful. A starter and a main was too much so I decided on the Lobster and Crab Handmade Ravioli.

My niece arrived, and being allergic to cheese but wanting pizza, the owner himself came over to the table to make sure she had a non cheese, yet still beautifully presented pizza. They did a wonderful made to perfection rich tomato base pizza with pepperoni, sweet corn and green pepper. I didn't think it would look so good without cheese, but oh it did. We ate with gusto.

Its only a shame I didn't get to try the wine or the beautiful sounding starters (the one I wanted was shelled king prawns, with wine and cream, served with ciabatta). But I knew I wouldn't have managed it all. So I just had the crab and lobster ravioli which came in a white wine sauce with tomatoes, prawns and spinach. It was simply beautiful.

It was quiet for lunch but we were the early lunch people and the jazz music was perfect for the ambiance.

If I had to say one bad thing, I would be pushing it - but we were sitting in the window seat and the sun was bearing down on us - but to be fair it was clear they wouldn't have batted an eyelid at moving us - we decided having deployed our notepads etc., that we would be okay. And the sun soon turned to rain anyway, so not a problem as it turned out.

The waiter was friendly and polite. The décor is a cool beige with ivy in pots which is very modern and relaxed. I felt I was treated as well as a top London restaurant and with a £30 bill for everything (including the double espresso's to complete the meal) was surprisingly reasonable.

I would definitely recommend.