Reynard
Guru
- Location
- Cambridgeshire, UK
Today's Easter Special chez Casa Reynard was as follows:
Porchetta-style turkey breast*, roasties and red cabbage braised with apple & ginger, followed by a marmalade & sultana baked cheesecake.
The turkey was from the YS birds I picked up on Christmas Eve, the potatoes some of the last survivors of the New Year's Eve YS haul where I bagged the equivalent of a whole sack (25kg) for £2.30, and the red cabbage was also from the 15p Christmas veg, but that I'd braised and stashed in the freezer. The apples for the cabbage were from the community orchard, the cream cheese for the cheesecake was also acquired on yellow sticker, while the oranges to make the marmalade were bought on a clubcard offer.
* Porchetta is usually pork, which is butterflied out, and spread with a herb paste made with parsley, rosemary, oregano, crushed fennel seed, garlic, lemon zest, lemon juice, olive oil and salt & pepper. The meat is then rolled back up again and tied before being roasted. This works brilliantly with turkey breast as well - 40 mins per kilo plus an additional 20 mins at 170C fan, plus 10 mins resting time.
Porchetta-style turkey breast*, roasties and red cabbage braised with apple & ginger, followed by a marmalade & sultana baked cheesecake.
The turkey was from the YS birds I picked up on Christmas Eve, the potatoes some of the last survivors of the New Year's Eve YS haul where I bagged the equivalent of a whole sack (25kg) for £2.30, and the red cabbage was also from the 15p Christmas veg, but that I'd braised and stashed in the freezer. The apples for the cabbage were from the community orchard, the cream cheese for the cheesecake was also acquired on yellow sticker, while the oranges to make the marmalade were bought on a clubcard offer.
* Porchetta is usually pork, which is butterflied out, and spread with a herb paste made with parsley, rosemary, oregano, crushed fennel seed, garlic, lemon zest, lemon juice, olive oil and salt & pepper. The meat is then rolled back up again and tied before being roasted. This works brilliantly with turkey breast as well - 40 mins per kilo plus an additional 20 mins at 170C fan, plus 10 mins resting time.
