THREE IN ONE ROAST

Yields8 Servings
 350 g turkey breast mince
 1 Maltese sausage
 100 g cooked chestnuts, peeled and roughly chopped
 50 g dried cranberries roughly chopped
 750 g veal topside
 3 sprigs of rosemary
 2 ½ kg boneless pork shoulder
 50 g dried apricots, cut in half
 6 sage leaves roughly chopped
 Olive oil
 Coarse sea salt
1

preheat the oven to 180C/Gas 4

2

remove the skin from the Maltese sausage and place in a bowl with the turkey breast mince and chopped chestnuts and mix well; season with salt and pepper

3

form the mixture into a large sausage shape and roll in the chopped cranberries to coat

4

lay the veal flat on a board and place the rosemary on it; put the cranberry coated turkey in the centre and fold the veal around it

5

lay the pork shoulder flat on another board, fat-side down and sprinkle with the chopped dried apricots and sage leaves; place the turkey filled veal on top and fold the pork joint around all the meat; secure with pieces of string, weigh and work out the cooking time*; rub the skin with the olive oil and salt

6

put the meat into the preheated oven and after about 1 hour, cover the ends of the joint with foil

7

remove the joint and stand for 10 minutes before serving

8

* Cooking time should be 25 minutes per 450g plus 25 minutes

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