Dr & Mrs gonzi - MaltaRightNow.com

| FOOD |TURKEY BREASTWITH MUSHROOMS MINCEMEATSPONGE PUDDINGServes 6SERVES 61kg turkey breast – butterflied(the butcher will open them for you)3 garlic cloves – choppedsalt and freshly ground black pepperThese little puddings are light enough to finish off your meal and are a great way touse up any mincemeat left over from mince pies.200gr pancetta – thinly sliced3 tablespoons extra virgin olive oil125gr butter – at room temperature finely grated zest of 1 orange1 tablespoon fresh sage – chopped 20gr dried porcini mushrooms125gr castor sugar6 tablespoons mincemeat (add a1 tablespoon fresh rosemary –1 glass dry white wine2 large eggssplash of brandy to loosen if it’s toochopped125gr self-raising flourthick to fold into mixture)Preheat oven to 180˚ (gas mark 4). In a small bowl, combine the sage, rosemary, garlicand salt and pepper to taste. Spread the turkey breast out flat and pound it with a meatmallet until it is about ¼ in (6mm) thick. Cover it with half of the pancetta and sprinkle1 teaspoon baking powderYou will need 6 well-greased ramekinswith the sage mixture. Roll up the turkey breast into a cylinder shape and wrap it inthe remaining pancetta. Now tie tightly with a kitchen string. In a roasting pan, overmoderate heat, warm the olive oil. Add the turkey and cook, for about 10 minutes turninguntil golden on all sides. Place the pan in the oven and cook for about 1 hour. Meanwhilein a small bowl, soak the mushrooms in warm water to cover for 30 minutes. Drain andsqueeze out any excess water. Finely chop the mushrooms and add them together withPreheat the oven to 180°C (170°C in fan assisted oven) or gas mark 4. In a largebowl whisk together all the ingredients, except the mincemeat, with an electricwhisk or by hand, until well combined. Gently fold in the mincemeat, and then dividebetween the ramekins. Place on a baking tray and cook for about 20 to 25 minutes,till cooked through. Carefully loosen edges, then turn out and serve with fresh creamor custard.the wine to the pan. Cook for a further 10 minutes. Remove the turkey from the pan.Reheat the pan juices on the stove top, scraping up any browned bits on the pan bottomand reduce slightly to form a sauce. Snip the string off the turkey breast. Slice thebreast and arrange on a platter. Pour the sauce over the slices and serve immediatelyaccompanied with roast potatoes and other vegetables of your choice.Albert BichotStefano FarinaPinot NoirMoscato d’ AstiBright medium ruby red in colour. FreshThis wine has a golden or strawwith good varietal fruit; red berries andyellow coulour, with scents typical ofcherry; supple and round, balanced,a truly fragrant Moscato. Its taste iseasy-flowing body.aromatic, typical of Moscato.All the wines are imported and distributed by Mirachem Marketing Limited. For more information, please call 21214434 or visit www.mirachemltd.comL&s | DECEMBER ’07 41