Bright blue sky and sunny light, yet the fields are frosty white and chilly. Walking outside on Christmas Day has a way of cleansing the heart with purity while sharpening the mind with purpose. So many things to be thankful for in the days passed by and yet so many things to hope and wish for… Like a never ending stream the circle of life makes us stop and pause, not for long, just enough to feel and be awakened to the things we cherish, to the things that truly matter. Entering home is like surrendering to an embrace – warm, luxurious and relaxing. The cheer of my dearest ones puts a smile on my face and the feeling of bliss quickly scatters. So many dishes to prepare, a table to set, to get dressed, put on a perfume & make up. Is it a Christmas Day with plenty of time or is it just a day with no time at all? Balancing through wanting, doing and being I put on a smile and let myself just roll though the day.
Keeping things simple this year, our festive Christmas menu has been prepared days in advance. Proscuitto-wrapped turkey roll, staffed with delicious garlic-herb cream cheese will be the centre of attention. The main course takes just over an hour in the oven allowing plenty of time to prepare the rest. It is served with Brussels sprouts with apples, bacon and walnuts, maple syrup glazed carrots, spiced red cabbage and croquettes. The spiced red cabbage with cranberries and apples is already ready since a couple of days, allowing for all the flavours to absorb and settle. As soon discovered by everyone, it seems like spiced red cabbage is our new family Christmas favourite thing. But not only that, the Proscuitto-wrapped turkey roll turns out to be absolutely divine, enhanced to perfections with all surrounding flavours. A true recipe to cherish and cook for any festive occasion over and over again.
Recipe adapted from Good Food Magazine.
- 250g pack garlic and herb cream cheese
- 1 tbsp wholegrain mustard
- 1 tsp honey
- 1 lemon, juiced
- 1½ kg boneless, skinless turkey breast
- 16 slices of prosciutto
- small bunch sage leaves
- 1 tbsp olive oil
1. Beat the cream cheese, mustard, lemon juice and honey together in a bowl, then season with a little salt and pepper and set aside.
2. Butterfly the turkey breast by cutting into one side of it so you can open it like a book. Cover with cling film and use a meat mallet or rolling pin to gently bash it out to a rectangle about 3cm thick, trimming the edges to neaten it up. You can reserve this trimmings to use in another recipe, such as a turkey curry.
3. Lay a large sheet of baking parchment on your work surface. Lay the prosciutto over it, overlapping the slices to make a rectangular shape larger than the turkey, then place 8 sage leaves all the way down the centre of the prosciutto in a line, lengthways. Lay the turkey, skinned-side down, on the prosciutto and spread liberally with the cheese mixture. Use the edge of the baking parchment to lift and roll the prosciutto and turkey, tucking and rolling it as you would a roulade, to form a long log. Tie at intervals with string. If chilling, wrap well in cling film and put in the fridge. Can be prepared up to this point, then chilled for up to two days.
4. To cook, heat oven to 200C. Remove the cling film and put the turkey roll seam-side down on a baking tray. Brush with a little oil and roast for 1 hr, or until the prosciutto has crisped up and the meat is cooked all the way through. Scatter over additional sage leaves, if you like, and leave to rest for at least 15 mins before carving.