Happy New Year!
This is a very manageable celebratory dinner for any occasion.
This holiday season, my concentration was on spending time with my family. The food was certainly fabulous, but I managed to spend less time hurrying around the kitchen and more time hugging the people I love because I cooked food that seemed to cook itself!
I hope this New Year was filled with good food, but I especially hope that it was shared with people who count.
Roasted Turkey Breast Cutlets with Pan Sauce
You will need: 2 1/2 lbs turkey breast cutlets (good quality supermarkets should stick these), 1 Vidalia onion, diced, 1 celery rib, diced, 4 medium garlic cloves, un-skinned, 4 sprigs thyme, 1 sprig of rosemary, cut in half, 4 or 5 fresh sage leaves, 2 strips of streaky bacon, 1 cup white wine, 1 1/2 cups chicken broth (or, bouillon cube and 1 1/2 cups water), 3 tbs butter, (2 at room temperature & 1 cold), 2 tbs all-purpose flour, sea-salt and cracked black pepper to season meat & to taste.
Preheat oven 400*
1 – Season cutlets lightly with salt and pepper and roll each piece up. Wrap two of the cutlets in bacon. Prep all veggies. Scatter onions, celery, garlic, herbs, and crumbled bouillon cube (if using) into bottom of pan or roasting pan. Add the liquids, and place the turkey on top. Slice the cold 1 tbs of butter and place on top of the turkey.
2 – Place in oven for 20 minutes. Turn heat down to 350*, cover with lid (or foil) and continue to cook for another 20 or so minutes. take out and leave to rest for 5 minutes.
3 – Remove the turkey to a plate and cover. Mix the two tbs of flour with the room temperature butter in a little bowl, until it is a nice smooth paste, (this is called a roux) Put pan on medium/low heat and gently stir the roux into the pan juices until it is incorporated. The sauce with turn a creamy color. Let it cook for about 3 minutes.
4 – In the meantime. slice the cutlets (thick slices), and place back into the pan. Turn off heat.
Roasted Root Vegetables
You will Need: 2 lbs baby potatoes (a variety of colors is nice, but 1 color will also suffice), 2 cups baby carrots, 3 parsnips, peeled and thickly sliced, 2 cups cippolini or pearl onions, 5 tbs extra-virgin olive oil, 2 tsp sea-salt ( I used Maldon sea-salt flakes), freshly cracked black pepper.
Preheat oven 450*
1 – Put medium pot of water on to boil. When it is boiling, add the onions, cover and cook for about 4 minutes. Drain and leave to cool. When cool, cut off one end (the stringy end), and press onion from skin. Place in a big bowl as you go.
2 – Add the rest of prepped veggies to the bowl and add the oil, salt and several grinds of black pepper. Mix everything together with your hands so as to coat all the vegetables with oil.
3 – Put large tray with about 4 tbs of olive oil into the oven. Time for 5 minutes. Remove from oven and tip the veggies from the bowl onto the tray in an even layer. Place in oven for 20 minutes.
4 – Remove from oven. Turn vegetables and return to oven for about 15 minutes, at which point, the roots will be soft and browned slightly.
Place in a lovely bowl and serve with the turkey and a nice green salad.