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.

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