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THREE IN ONE ROAST
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