Ingredients
Serves 4
Turkey Saltimbocca with Burnt Butter Stuffing
50gr butter
10 sage leaves, torn roughly
2 cups fresh breadcrumbs
4 boneless turkey steaks (8 if they are very small/thin)
8 slices prosciutto
16 sage leaves
1 cup white wine
Easy mango soufflé (serves 4)
100g unsalted butter, softened
Castor sugar
200ml fresh mango puree
4 egg whites, room temperature
200g castor sugar
Gingerbread Martini
Ginger Syrup
¾ cup water
¾ cup sugar
½ cup ginger, coarsely chopped
2 cinnamon sticks
3 cloves
Ice
60ml (2 ounces) Vodka
30ml (1 ounce) ginger syrup
Method
Cook butter in a small saucepan until foaming. Add sage leaves and cook until nut brown. Remove from heat add fresh breadcrumbs and mix well to combine.
Overlap two slices of prosciutto and top with 2 sage leaves. Place raw slice of turkey on top at one end. Divide stuffing mixture into eight and top each turkey slice with a sausage of stuffing. Roll up tightly, totally enclosing turkey meat within the prosciutto.
Using a pan that has a lid and can go into the oven, pan fry until just golden. Pour in wine, bring to the boil, cover and cook in 180°C oven for 10-15 minutes.
Remove and serve immediately with crispy roast vegetables and steamed green beans. Serve with extra burnt butter sauce or gravy if desired.
Easy mango soufflé
Preheat oven to 200ºC. Brush four soufflé moulds with softened butter and line with castor sugar. Set aside on a baking tray.
Whip the egg whites to soft peak and slowly add the sugar, continue to whisk until firm and shiny.
In a separate bowl mix the mango puree with a large spoonful of the egg whites beating until well combined. Fold the remaining egg whites into the mango mixture until combined. Spoon into the prepared moulds and bake for 15 minutes or until well risen.
Serve immediately with ice cream.
Gingerbread Martini (serving per person)
Ice
60ml (2 ounces) Vodka
30ml (1 ounce) ginger syrup
Method
Ginger Syrup: Simmer water, sugar, ginger, cloves and cinnamon stirring occasionally, until reduced to about ¾ cup. This will take about 15 minutes. Pour hot syrup through a fine sieve and chill. Let stand for about ½ hour before using, so all sediment has settled to the bottom.
Fill a cocktail shaker with ice. Add the vodka and gingerbread syrup. Cover and shake vigorously until combined and chilled, about 30 seconds. Strain into a chilled cocktail glass.
Serve garnished with a cinnamon stick or gingerbread person.