صدر حبش ملفوف مع حشوة بفلفل تشيبوتليه
Mexican 60 Mins Prep · 120 Mins Cook
- To prepare the marinade, finely slice the leeks. Peel and finely grate the garlic. In a small jug, combine 200ml of stock, leeks, garlic, olive oil, bay leaves, oregano, a pinch of salt and butter and pour over the turkey breast. Refrigerate overnight.
- Preheat the oven to 200°C, gas mark 6.
- Peel and quarter the onions.
- To make the stuffing, place the onions and coriander in a blender and blitz until coarse. Place the tortilla and almonds together in a separate blender and blitz until coarse. Remove the sausage meat from its casing and finely chop the chorizo.
- In a medium bowl, combine the onion and coriander paste, tortilla-almond mixture, chorizo and turkey mince. Zest the orange and limes and add to the bowl along with the chipotle paste and season well.
- Remove the turkey breast from the marinade and pat dry with a paper towel. Lay the turkey breast skin-side down and place the stuffing in the middle. Fold the sides up around the stuffing. Using kitchen string, tie the meat at approx. 5cm intervals.
- Weigh the rolled turkey to calculate cooking time, approx. 25 minutes per 500g. Place the turkey breast skin side up in a roasting dish and pour the marinade over. Cover the dish with foil and cook for the calculated time.
- Remove the foil in the last 20 minutes and roast until the skin is crispy. If the marinade reduces too much, top up with extra water.
- Once the turkey has reached an internal temperature of 70°C, place on a chopping board to rest for 10-20 minutes.
- Strain the pan juices into a small pot placed over a medium heat and add the remaining 300ml of stock.
- Whisk the corn starch and water together to make a slurry and whisk it into the sauce. Simmer until thickened and season to taste.
- Serve with the rolled turkey breast.
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