Honey Roast Turkey Breast Fillet with Roast Potatoes and Brussels Sprouts

The time of year is fast approaching where turkey will feature prominently on menus around the world. Thanksgiving in the United States is less than three weeks away and Christmas less than two months away. While roast turkey is of course the most common turkey dish which will be served, there are a great many alternative turkey recipes which can be prepared, both at Thanksgiving and at Christmas, particularly perhaps when a meal is to be prepared only for one or two people and an entire bird is not feasible.

This very simple turkey recipe uses a half-pound, turkey breast fillet per person and is also much quicker to cook than the traditional turkey dinner.

Ingredients per Person

1 turkey breast fillet
3 medium potatoes
1 tsp liquid honey
Pinch of grated nutmeg
5 Brussels sprouts
1 clove of garlic
Little bit of butter

Method

The potatoes should be peeled, chopped and added to a pot of cold, slightly salted water. They should be put on to a high heat until the water boils, then reduced to a simmer for around ten minutes. They should be parboiled only.

While the potatoes are boiling, the oven should be preheated to 400F/200C/Gas Mark 6. The turkey fillet should be placed on a sheet of foil on a baking tray, large enough that it can be wrapped in to a loose but sealed tent. The fillet should be sprinkled with the nutmeg and then drizzled with the honey. The nutmeg is of course optional, as it is not suited to everyone's tastes. When the turkey has been wrapped in the foil, it should be placed in to the oven for around twenty-five minutes for a half-pound fillet this size. Remember to ensure that the fillet is fully cooked prior to serving.

The potatoes should be drained and added to some cold water to quickly cool them. The sprouts - depending on their size - will take ten to fifteen minutes and should be added to some boiling water after the turkey has been on for about fifteen minutes.

Five minutes before the turkey is due to be ready, the potatoes should again be drained, carefully dried in a clean tea towel and returned to the pot. They should be shaken around carefully with the lid on the pot to fluff up their edges and give them a better finished effect after they have been roasted. They should then be added to a pan or deep fat fryer of hot sunflower oil, for eight to ten minutes, until beautifully golden.

The turkey should be removed from the oven, checked to ensure that it is fully cooked and rewrapped in the foil to rest for a few minutes while the Brussels sprouts and potatoes complete their cooking. The sprouts should be drained and returned to the pot with a little butter and the grated garlic clove. They should be carefully swirled around to ensure a beautiful, garlic butter coating.

The potatoes should be removed from the hot oil and drained on some kitchen paper, before the meal is plated and served.

Spicy Cottage Pie with Nutmeg Brussels Sprouts

Cottage Pie in its most basic form is of course minced or ground beef, topped with mashed potato. Usually, however, there will be some vegetables added to the beef. Carrots, peas and onions are popular additions of this type. This Cottage Pie is a little bit more spicy, however, designed to provide a little more heat on a cold Winter's night and I hope that it is something which you will be prepared to try. This is a recipe for two people.

Ingredients

1lb minced/ground beef
1 pint fresh beef stock
1/2lb potatoes
1 small carrot (diced)
1 small onion (very finely chopped)
2 cloves of garlic (very finely chopped)
1 small red chilli pepper (de-seeded and very finely chopped)
20 mini Brussels sprouts or ten larger ones
Salt and freshly ground black pepper
Butter
Large pinch of freshly grated nutmeg

Method

The beef should be browned in a dry, non-stick pan, before the carrots, onions, garlic, chilli and heated beef stock are added. The mix should be seasoned to taste with salt and freshly black pepper. It should then be simmered for half an hour.

When the beef is simmering, the potatoes should be peeled and chopped and added to a pot of salted, boiling water and simmered for twenty to twenty-five minutes until soft. They should then be drained and mashed with a little butter.

The beef, vegetables and remaining stock should then be placed in to a casserole dish. The potato should first be spooned evenly on top and then smoothed out carefully with a knife. The Cottage Pie should then be placed in to the oven - pre-heated to 400F/200C/Gas Mark 6 - for twenty-five to thirty minutes. It can be browned under the grill for a couple of minutes, prior to serving, if desired.

The small sprouts that I have used here should be simmered in salted water for around eight minutes. larger sprouts will take ten to twelve minutes. It is important not to overcook the sprouts, as this will cause them to turn mushy and most unappealing. They should then be drained and swirled in a little butter and the nutmeg before being served with a portion of Cottage Pie.