Roast Double Turkey With Cheese & Craker Crust and Beetroot Gravy

Roast Double Turkey With Cheese & Craker Crust and Beetroot Gravy

I have created this British turkey recipe. It is absolutely delicious because it consists of two types of turkey--- turkey steak and turkey mince. The turkey is then top with a cheese and cracker crumbs crust and roast in the oven till the crispy. It is serve on a bed of spinach with sweet baby beetroot turkey gravy.

www.britishturkey.co.uk 
www.redtractor.org.uk

 

 

Serves 2

2 pieces British turkey steak (about 150g each piece)

100g British minced turkey

1 small red chilli ( chopped)

1 tablespoon lemon juice

1 teaspoon Lea & Perrins Worcestershire Sauce

1 tablespoon chilli oil

1 tablespoon olive oil

1 clove garlic (chopped)

1 small onion Red Tractor (chopped)

100g Red Tractor red Leicester cheese

8 Ritz Cheese crackers

1 small bunch Red Tractor Greek basils

A few sprigs of rosemary

2 bay leaves

100g Red Tractor cooked baby beetroots

½ small red pepper ( chopped)

100ml rich turkey stock

100ml red wine

A handful of Red Tractor  spinach leaves

Salt and pepper

Method: 

1. Mix lemon juice, olive oil, Worcestershire sauce, garlic, onion, chilli, salt and pepper in a large bowl. Add turkey steak and marinate for 2-3 hours.

 

2. Add ½ teaspoon of chopped rosemary and ½ teaspoon chopped Greek basil to the mince turkey. Mix well.

 

3. Transfer the marinated turkey steaks onto a plate. Pour the rest of the marinate into the turkey mince. Mix well.

 

4. Place the Ritz crackers in a plastic bag. Use a rolling pin and break the crackers into fine crumbs. Add in finely grated red Leicester cheese and 1teaspoon chilli oil.

 

 

5. Place the turkey steaks on a baking tray. Spread the turkey mince on top. Press the cheese crust on top. Drizzle with the rest of the chilli oil. Add a sprig of rosemary on top.
 

 

6. Roast the turkey steak on the centre of the oven at gas mark 5/ 190C for 30 minutes until the turkey s cooked and the crust is golden brown.

 

 

 

 

7. Cut one beetroot into fine strips. Set aside for garnish. Place the beetroot and red pepper in a processor. Add in turkey stock and red wine. Pulsate for 30 seconds. Pass the sauce through a sieve. Heat the sauce in a pan.

 

8. Cook spinach in a pan of salty water for 1 minute. Drain.

 

9. Put a few spoonful of beetroot gravy on a warm plate. Arrange the cooked spinach in the centre. Place the cheese crust turkey onto of the spinach. Drizzle with beetroot gravy. Garnish with a sprig of rosemary, basil and beetroot strips.