It's snowing again, perfect for stay inside and knit days and dinners by candlelight.
The farm where the shearer is working at the moment has a turkey population problem. With the farmers blessing, the men shot one each at the end of their day and thus I share with you a very fragrant, rich recipe for the breast.
Roasted Turkey Breast with Black Currant & Lemon Myrtle Glaze
1 turkey breast
1 onion chopped
3/4 cup of black currants
1/4 cup molasses
1/4 cup maple syrup
1/2 cup white wine
1 tsp lemon myrtle leaf powder
1/2 tsp ground cumin
2 tsp of mustard seeds
Pre-heat oven to 160C. I rubbed oil over the entire breast to coat. Place the roughly chopped onion in the bottom of a roasting dish and add a handful of black currants. (I have mine frozen from the summer). Place the turkey breast on top of the onion and currants.
Place the remaining black currants and all the other ingredients into a small saucepan and heat gently to "pop" the currants so they warm and ooze and make the glaze a lovely baste-able liquid. Brush generously onto the turkey and season with freshly ground black pepper.
Bake in the oven for 1-1 1/2 hours basting a few times during the cooking. When the breast is cooked, remove from heat and rest while you turn the heat back on under the glaze. Add the pan juices in also. Simmer and reduce to a thicker, syrupy, unctuous sauce to spoon over the slices.
The molasses is smokey and salty-ish and the maple syrup sweet with the tang of the lemon myrtle and fragrant currants and the turkey can really take the robust flavours. The slow roast helps ensure a tender and moist meat.