Frank's Recipes! Roast Turkey and Pork Knuckle Roulade with Mustard Fruits and Cranberry Relish

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Roast Turkey and Pork Knuckle Roulade with Mustard Fruits and Cranberry Relish

Serves 4

100g parma ham (sliced)
200g turkey fillets
2 egg whites
200ml cream
2 tablespoon chervil
2 tablespoon parsley
1 ham hock
50g mustard fruits
salt and pepper to taste
1 recipe Cranberry relish

SAUCE
100ml port
50g mushrooms
50g shallots
50g carrots
250ml chicken stock
500ml veal jus

For the turkey, cut sinew from turkey fillet and cut into strips. Place the strips into a blender and blend until smooth. Add egg whites and cream and mix. Fold in chopped herbs and seasoning.

Boil ham hock in plenty of water until soft, then cool. Slice parma ham very thin, lay 4 slices onto clingwrap and spread the turkey mousseline evenly over parma ham. Add chopped ham hock and mustard fruits to the centre of the turkey and roll into logs using the clingwrap. Repeat this process 4 times and place into fridge until needed.

TO SERVE
Seal the turkey roulade in a hot pan, turning on all sides until browned. Place into a hot oven and roast for 12 minutes. Leave to rest for 10 minutes. Slice into 3 medallions and serve on wilted spinach with creamed potato. Pour the finished sauce over meat and top with cranberry relish.

THE SAUCE
Sauté the mushrooms, shallots and carrot in saucepan, deglaze with port and reduce by two thirds. Add chicken stock and veal stock and simmer until the sauce coats the back of a spoon.