Impress Your Guests With These Christmas Recipes

Whether you are brave enough to be hosting a big group this Christmas, or are simply looking to try something different this year for your immediate family, Chef Alistair Craig's Christmas recipes are sure to impress! 

A delectable turkey ballotine accompanied by utterly irresistable Christmas stuffing with chestnuts & cranberry makes the perfect pairing for your Christmas lunch - simply add a few veggies and your meal is set.

 

Turkey Ballotine 

Serves 2

Prep time: 20 Minutes

Cook time: 40 Minutes 

INGREDIENTS

1/2 turkey breast
1 pack of smoked pancetta 

FOR THE STUFFING

100g dried cranberries
70ml sherry
1 small white onion, chopped
2 rashers unsmoked back 
Bacon, cut into strips
1 garlic clove, chopped
400g Cumberland sausage meat
140g fresh white or brown breadcrumbs
2 tbsp chopped fresh parsley
½ tsp chopped fresh thyme leaves
120g chopped cooked chestnuts,
1 whole egg

INSTRUCTIONS

• First of all, mix all the stuffing ingredients together and leave to rest in the fridge overnight.
• Cut the turkey breast about 4 inches thick lengthways to try and create a cylinder (like a sausage).
• Roll the turkey breast in cling film as tight as possible to try and create a perfect cylinder, leave this to set overnight in the fridge along with the stuffing.
• Roll the stuffing out between 2 sheets of grease-proof paper about 2cm thick.
• Wrap the turkey ballotine in the stuffing and once again roll well in cling film. Leave this for around an hour.
• Lay enough pancetta out on some cling film to wrap the entire ballotine in. Cling film this as tightly as possible and tie well on both ends to prevent water getting in.
• Place the ballotine into a pan of water (or controlled water bath) and very slowly poach until a core temperature of 75 degrees is reached.
• Remove from the pan, take off the cling film and pat the pancetta dry.
• Slowly pan-fry the pancetta until golden, carve and serve.

PRESENTATION

Carve and serve with roast potatoes and your favourite festive trimmings. 

 

 

Christmas Stuffing with Chesnuts & Cranberry 

Serves 2

Prep time: 20 Minutes

Cook time: 40 Minutes 

INGREDIENTS

100g Dried cranberries
70ml Sherry
1 small white onion, chopped
2 rashers unsmoked back 
Bacon, cut into strips
1 garlic cloves, chopped
400g Cumberland sausage meat
140g fresh white or brown breadcrumbs
2 tbsp chopped fresh parsley
½ tsp chopped fresh thyme leaves
120g chopped cooked chestnuts,
1 whole egg

INSTRUCTIONS

• Mix all the stuffing ingredients together.
• Either place into an oven proof dish and cook for 40 minutes, or use to stuff a turkey. 

ASSEMBLE AND...

Carve and serve with your favourite roast dinner.

 

 

Remember to return to our blog for more seasonal inspiration - the chefs in our New Forest restaurant are always sharing their innovative recipes and our Sommelier will be providing more cocktail inspiration for your New Year's Eve celebrations very soon.

 

Country Pub - Monty's Inn

New Forest Restaurant - The Terrace