Camembert and Fennel Turkey Fillet with Pear, Currant and Fig Compote
SERVES
6
COOKING TIME
45 minutes (plus 30 min resting time)
PREPARATION TIME
30 minutes
- 1 tablespoon olive oil
- 100g bacon, diced
- 1 bulb fennel, diced, fronds reserved for garnish
- 1 cup fresh white breadcrumbs
- 2 spring onions, chopped
- ¼ cup shelled pistachio nuts
- sea salt and freshly ground black pepper, to taste
- 1.2 kg turkey fillet
- extra olive oil, for brushing
Heat oil and fry bacon until lightly browned. Add fennel and fry for 5 minutes or until softened. Stir in breadcrumbs, spring onions and pistachios and allow to cool. Chop King Island Dairy Phoques Cove Camembert into 1cm dice and mix into stuffing mixture. Season to taste. Cut a deep pocket 5cm wide into the side of the turkey fillet and swivel the knife inside the fillet to create a wide cavity as large as possible inside the fillet but keeping the opening small and the sides intact. Fill with stuffing and secure opening with skewers. Brush with olive oil and season. Bake at 200°C for 30-40 minutes or until the juices run clear when tested with a skewer. Allow to rest for 30 minutes before carving. Arrange on a platter and serve with Pear, Currant and Fig Compote and roast vegetables. May be served warm or cold.
Pear, Currant and Fig Compote
Makes 1 cup
1 brown pear, unpeeled, finely diced
100g fig paste
2 tablespoons currants
¼ cup liqueur muscat or port
1 tablespoon Worcestershire sauce
Combine all the ingredients together in a saucepan, and heat, stirring regularly until fig paste has melted. Simmer for 10 minutes, stirring regularly, until thickened and pears have softened. Serve warm or cold with turkey.
