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Estimated Times |
Preparation time: 25
Cooking time: 60
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Ingredients
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servings
300 | g | Potatoes |
0.5 | tbsp | Rape seed oil ~6.8 g |
1 | tsp | Sea salt ~5.5 g |
300 | g | Turkey breast |
2 | tbsp | Piquant cream cheese 13% fidm ~30 g |
1 | tbsp | Thyme ~1 tbsp |
0.25 | tsp | Black Pepper ~0.5 g |
100 | g | Sliced bacon |
150 | g | Leek |
150 | g | Carrots |
100 | g | Green peas |
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Intro
Oven-roasted turkey with piquant cream cheese.
Directions
Preheat the oven to 200ºC/fan oven 180ºC.
Peel the potatoes. Cut the potatoes as if you are going to slice them, but only slice 3/4 of the way through. Brush the potatoes with oil and sprinkle with salt. Roast the potatoes in the oven for approx. 1 hour.
Cut a flap in the turkey breast and open out. Spread the piquant cream cheese inside the flap and sprinkle with fresh thyme, salt and pepper. Close the meat and wrap bacon rashers around it. Place the meat in an ovenproof dish, making sure that the bacon rasher joins are tucked underneath. Add a little water to the dish. Bake in the oven for approx. 45 mins.
Clean the leeks and peel the carrots. Cut the leeks into diagonal slices and grate the carrots. Cook the leeks in lightly salted water for approx. 5 mins. Add the peas and grated carrots and heat through. Tip the vegetables into a sieve and leave to drip.
Cut the turkey breast into thin slices and serve with the potatoes and vegetables.
Tip
Why not try using a different cream cheese, e.g. garlic?
Nutritional data
563 Kcal Per Serving F: 21 g, P: 50 g, C: 48 g, DF: 8 g 1,126 Kcal (99 Kcal/100 g)
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