Indiana jo's three course adventure

Yield: 2 servings

Measure Ingredient
3½ tablespoon Olive oil
1 Turkey breast fillet
2 tablespoons Double cream
1 tablespoon Chopped fresh chives
1 tablespoon Vegetable oil
1 Corn on the cob; cut into 1cm thick
; slices
1 large Sweet potato; peeled
1 Red pepper
1 5 cm piece leek; halved lengthways
; and well rinsed,
; plus 1 tbsp finely
; chopped leek
25 grams Butter
1 small Bunc fresh parsley and chives; chopped
1 Pinches medium curry powder
1 teaspoon Balsamic vinegar
1 dash Soy sauce
1 drop Tabasco
2 tablespoons Soft brown sugar
1 teaspoon Ground ginger
2 Egg yolks
Salt and pepper
Icing sugar; to dust
Orange slices and fresh mint sprigs; to decorate
Creme fraiche; to serve

Preheat the oven to 220c/425f/Gas 7.

1 Grease a piece of foil with olive oil. Remove the small fillet from the turkey and reserve. Cut through the turkey horizontally to make a pocket.

2 Beat the small turkey fillet with a meat hammer to mince. Mix the minced turkey with 1 tbsp double cream and chopped chives and season. Use the mixture to fill the turkey pocket, place on the oiled foil and roll up tightly. Twist both ends to hold the fillet in place.

3 Heat an ovenproof griddle pan. Drizzle over the vegetable oil, add the sweetcorn, season and add the turkey. Cook for 3-4 minutes and put the pan in the oven to cook for five minutes.

4 Remove the foil from the turkey and cook for a further 8-10 minutes, or until the turkey is cooked through.

5 Dice half the sweet potato and finely dice half the pepper. Cook the sweet potato in a pan of boiling water until almost tender and drain.

6 Heat 2 tbsp olive oil in a pan, add the diced pepper and sweet potato and cook until the pepper is tender. Season and pile onto a plate. Cut the turkey into slices and arrange on top.

7 Cut the leek and remaining pepper into thin julienne strips, retaining the pepper trimmings. Heat 1 tbsp olive oil in a small frying pan, add the leek and pepper and cook for 1-2 minutes until just tender.

8 For the Hot Sauce: Heat 15g/ 1/2oz butter in a small frying pan. Finely chop the pepper trimmings and add to the pan with the finely chopped leek, chopped parsley and chives and cook gently until softened.

9 Sprinkle over the curry powder, balsamic vinegar, soy sauce and Tabasco, mix together and season. Serve the sweetcorn with the hot sauce and top with the peppers and leeks.

10 For the Sweet Potato Dessert: Finely chop the remaining sweet potato, place in a small glass bowl and pour over 150ml/ ¼ pint water. Cover the bowl with plastic film, pierce a few holes in the surface and cook in the microwave on High or 800W for about five minutes, or until tender. Drain.

11 Heat 15g/ 1/2oz butter in a frying pan, add the sweet potato, 1 tbsp double cream, brown sugar and ginger, mix together and heat through gently.

12 Spoon the mixture into a mini blender with the egg yolks and blitz until combined.

13 Pour into a glass flan dish, cover with plastic film and pierce a few holes in the surface. Cook in the microwave on High or 800W for about 1½ minutes, or until set.

14 To decorate, dust with the icing sugar and arrange the orange slices and mint sprigs on top. Serve with creme fraiche.

Ready, Steady, Cook

CHEF: Paul Rankin

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