Christmas can be a fun time with family and friends but for those of you prefer who a quieter time try my take on the traditional Christmas dinner.

Turkey for OneTotal time: 40 mins
    Ingredients
  • 1 small turkey breast
  • 1 baby fennel bulb
  • 5 pitted prunes
  • New potatoes
  • 1 tbsp. Fennel seeds
  • 2 tsp. salt
  • Cooking oil
    Directions
  1. Heat your oven to 350oF (180oC)
  2. Cook as many potatoes as you like while you have the oven on. The more the merrier, they make great snacks or you can make potato salad with the leftovers.
  3. I like to cook my potatoes separately from the turkey so that they remain crispy. They also need a longer time to cook so begin by placing them on an oven tray and drizzle a little cooking oil over them.
  4. Sprinkle them with salt and shake them all about then place them in the oven.
  5. You won’t use the whole turkey breast for this so cut off a piece about the size of your hands when they are pressed together then cut the rest into steaks and freeze them for future use.
  6. Butterfly the turkey portion. To do this you will need a nice sharp knife.
  7. Cut a slit half way through the turkey down the centre. Now turn your knife so it is parallel with the cutting board and starting at base of the centre slit cut outwards to within ½ an inch (1cm) of the edge. Now repeat this on the opposite side and lay the turkey out flat on the board.
  8. Stab the turkey all over with a fork then sprinkle half of the fennel seeds and ½ a teaspoon of the salt evenly over the surface
  9. Grate some of the fennel bulb over the surface of the turkey then place the prunes in a line down the side of the turkey.
  10. Starting at the end with the prunes, roll the turkey up and secure it by threading a skewer through it.
  11. Now sprinkle the remaining fennel seeds and some salt onto the board and pour some cooking oil onto them.
  12. Coat the turkey roll with the mixture then place it in a heated pan and brown it on all sides. (See my previous post on how to tell when your pan is the right temperature for frying.)
  13. Cut the remaining fennel bulb into eight wedges and add them to the pan.
  14. Cover the pan and place it in the oven. Turn the potatoes while you are there.
  15. Cook the turkey and fennel for fifteen minutes then remove the skewer from the turkey roll and cut it into thick slices.
  16. Serve it with the fennel and potatoes and a little baby spinach if you feel so inclined.

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