- For dried cranberry and red pepper confit:
- 200 g dried cranberries
- 3 large red peppers, seeded and chopped
- 2 generous sprigs of thyme
- 1 3/4 cup extra virgin olive oil
- Pinch of salt
- Black pepper
- Marzipan stuffing:
- 1 whole egg
- 5 tablespoons castor sugar
- 170 g chopped almonds
- 5 teaspoon Amaretto
- 1/4 teaspoon vanilla extract
- Pinch of salt
- For the turkey breasts:
- 2 turkey breasts (600g – 700g each) or 3 young turkey breasts equal to 1kg, boned and skinned
- 5 ml fresh thyme, chopped
- Salt and black pepper
- 3 generous nuts of butter, room temperature
Preheat the oven to 120ºC.
Combine all the ingredients, place in an ovenproof dish and cook for 2 –3 hours or until the peppers are soft and mushy.
Remove from the oven, allow to cool slightly and blend for 2 – 3 minutes.
Pour into storage container, if making ahead of time. (The sauce is oily, rich in flavour and wonderful to mop up with a piece of good bread, besides you serve as much or as little as you like and keep the rest.)
Combine all the ingredients in a mixing bowl and set aside.
Preheat the oven to 180ºC. Lay the turkey breasts out on a chopping board and use a sharp small knife to cut pockets into each breast.
Stuff each turkey breast with the marzipan filling and place on an oven tray. Close pockets with toothpicks and rub each breast with the butter. Season with thyme, salt and pepper.
Bake for 12 –15 minutes, depending on the size of the turkey. Remove from the oven and allow to stand for 2 – 3 minutes before cutting into 2cm wide diagonal strips. Don’t overcook the turkey or it will become tough and dry.
Reheat the cranberry and red pepper confit and place 2 – 3 tablespoons in the middle of each warm plate. It will flow and almost cover the plate. Top with two beautiful slices of turkey and serve with mangetout.