Pittwater LIfe December 2019 Issue

For more recipes go to www.janellebloom.com.au
Marinated barbecue
turkey breast
(Serves 8)
1.8-2kg boneless turkey
breast, skin on
12 small onions, peeled,
halved
Fresh thyme & capers, to serve
Marinade
100ml olive oil
1/3 cup apple juice
3 tbs honey
1 tbs seeded mustard
2 tbs Dijon mustard
6 garlic cloves, peeled, sliced
1 small red chilli, deseeded,
finely chopped
½ cup sage leaves
1 tbs thyme leaves
1. For the marinade, whisk
oil, apple juice, honey,
mustards and salt and
pepper together in a bowl.
Stir in the garlic, chilli and
herbs.
2. Cut the turkey breast,
crossways into 8 thick
steaks. Place into a large
ceramic dish in a single
layer. Place the onions in
a separate bowl. Spoon 2
tablespoons marinade over
the onions and the rest over
the turkey, turn to coat.
Cover and refrigerate 4
hours or overnight.
3. Preheat a barbecue plate
or grill (with hood) on
medium-high. Remove the
turkey and onions from
the marinade. Pour the
marinade into a saucepan.
Bring to the boil over high
heat, boil gently 5 minutes
then pour the marinade into
a greased roasting pan.
4. Place the onions on a
large sheet of baking
paper, spoon over a little
marinade, then wrap in a
parcel to enclose. Wrap
parcel in foil. Barbecue
the onions for 15 minutes,
turning after 8 minutes.
5. Spray turkey pieces lightly
with oil, barbecue for 3-4
minutes each side or until
golden. Transfer to the
roasting pan, turn to coat in
the marinade. Remove onions
from their parcel and place
into pan with the turkey.
6. Place a greased stainlesssteel
rack on top of
hotplate. Reduce heat to
medium (temp should be
180C). Place roasting pan
onto of the rack, close the
hood and barbecue for 20
minutes or until juices run
clear when turkey is pierced
with a skewer. Transfer
turkey to serving plate.
Cover loosely with foil.
Stand for 15 minutes before
serving. Top with thyme
and capers to serve.
Janelle’s Tip: You can
barbecue the whole turkey
breast in one piece if you like;
follow the steps above, sear
the fillet for 5 minutes each
side then follow Step 6 but
barbecue for about 1 hour
(temp should be 180C).
Barbecue pumpkin
salad with
pomegranate &
walnuts
Serves 8
1kg Kent pumpkin, peeled
olive oil cooking spray
1 pomegranate
100g baby rocket
2/3 cup walnuts, roasted
Dressing
4 tbs extra virgin olive oil
2 tbs red wine vinegar
1 tbs pomegranate molasses
1 tsp Dijon mustard
1. Slice the pumpkin in 1cmthick
pieces. Place one-third
in a single layer on a large
microwave safe plate. Cover
with damp paper towel,
microwave 3-4 minutes until
hot, pumpkin should still
be firm. Slice onto a tray.
Repeat twice with remaining
pumpkin.
2. Preheat barbecue to
medium-high. Spray both
sides of the warm pumpkin
with oil and season.
Barbecue, in batches for
3-5 minutes each side until
tender. Remove to a serving
platter. Cool to room
temperature.
3. Roll the pomegranate on
the bench to loosen the
seeds. Score around the
centre, tear open. Hold
pomegranate half over a
bowl, seeds facing down
and tap the skin with a
wooden spoon, squeezing
a little to release the seeds
and juice. Remove and
discard any white pith.
Add pomegranate seeds,
rocket and walnuts to the
pumpkin. Season and toss
gently to combine.
4. Combine all the dressing
ingredients and any juice
from the pomegranate in a
jar, shake well to combine.
Just before serving spoon
over the salad.
Janelle’s Tip: You can prepare
the salad to the end of Step 3,
four hours ahead, but place
the rocket leaves onto of other
ingredients, don’t toss. Cover
with damp paper towel and
wrap and keep in the fridge.
Toss gently and dress just
before serving.
Turn the page for a scrumptious Xmas dessert!
Food Life
The Local Voice Since 1991
DECEMBER 2019 65