Hay roast turkey with maple bacon, sprouts, sage and onion bon bons, roasters and gravy by Monteiths in Edinburgh
Monteiths is a boutique cocktail bar & restaurant in the heart of Edinburgh’s Old Town. The award-winning venue is located just off the historic Royal Mile and combines chic cocktail lounge with intimate restaurant. A favourite of locals and visitors alike, Monteiths is a must for relaxed dining and innovative cocktails. Visit us and experience our unique blend of Kitchen & Cocktails.
For more information go to https://www.monteithsrestaurant.co.uk
Ingredients: Serves 2
4 x 100g slices of oven cooked turkey
4 x sage and onion stuffing bon bons
4 x slices of bacon
12 x halved roast potatoes
20 x halved sprouts
Olive oil
Salt and pepper
Gravy
Stuffing bon bons:
15g butter
1 onion
4 sage leaves finely chopped
65g fresh breadcrumbs
1/2 beaten egg
Salt and pepper to taste
Roast potatoes:
12 new potatoes
20g butter
1 sprig of rosemary
5ml olive oil
Salt and pepper
Method:
1 Baste the turkey with butter to prevent it from drying out. Pre-heat the oven to 200°C/180°C fan assisted. Cook for approximately 30 minutes per kilo.
2 For the stuffing bon bons, heat a frying pan until medium hot, add the butter, onions and sage, and gently fry for five minutes until softened.
3 In a bowl, mix the breadcrumbs with the softened onions. Add the egg and season with salt and pepper.
4 Mix well, then form into golf ball sized balls and place on a roasting tray. Roast in the oven (200°C) for 20 minutes until crisp.
5 For the maple bacon, oven cook the bacon on a baking rack in the oven (200°C) for 15 minutes until edges begin to brown. Remove and brush with maple syrup and bake for another five minutes until golden brown.
6 Boil the new potatoes (skins on) for 20 minutes until soft.
7. Take off the heat, and allow to cool before removing the skins.
8 Cut into halves and place on a baking tray with the rest of the ingredients and cover with tin foil.
9 Roast in the oven (200°C) for 25 minutes turning occasionally until crispy.
10 Cut the sprouts into halves and boil for five minutes or until tender.
11 Plate up as in the photo.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article