Honey & Thyme Glazed Turkey
SERVES 6-8
INGREDIENTS
1 boneless turkey breast, about 4Ib
50g butter, at room temperature
2tbsp chopped fresh thyme
1 clove fresh garlic, chopped
2tbsp sunflower oil
3tbsp clear honey
Cracked black pepper and Malden Sea salt
2 large peeled carrots, chopped
2 large peeled parsnips, chopped
4 golden beetroots, peeled and quartered
METHOD
Preheat the oven to 190 degrees celsius. Place the turkey breast in a small roasting pan. Loosen the skin and place the butter underneath. Mix half the thyme with the chopped garlic and sprinkle under the skin. Rub the sunflower oil over the turkey skin and season with the cracked black pepper and the sea salt. Place in the centre of the oven and bake for 25 minutes. Remove from oven and drizzle the turkey breast with the honey and remaining chopped thyme, placing the meat back in its roasting tray, but this time on a bed of all the root vegetables. Return the roasting tray to the oven and bake at 160 degrees celsius for 20 minutes, remembering to baste the meat with the juices and honey in the roasting tray. Bake until the juices run clear or a meat thermometer reads 65 degrees celsius. Leave to rest for 5-10 minutes, then serve with the now caramelised and glazed vegetables, and some roast potatoes, or simply a nice
crisp salad.
Quick Roast Turkey Breast
SERVES 6-8
INGREDIENTS
1 boneless turkey breast, about 4Ib
50g butter, at room temperature
1 clove garlic, chopped
1tbsp chopped fresh thyme
2tbsp sunflower oil
Cracked black pepper and table salt
METHOD
Preheat the oven to 200 degrees celsius. Place the turkey breast on a rack on a roasting tray. Loosen the skin and place the butter underneath. Mix the garlic and thyme with the sunflower oil and rub into the skin. Season with salt and pepper and bake for 45 minutes to an hour, until it is golden brown and the juices run clear or a meat thermometer reads 65 degrees celsius. Let it rest for 5-10 minutes then serve.
Traditionally I would recommend bacon wrapped chipolatas, sage and onion stuffing, bread sauce,
glazed winter vegetables and Brussels sprouts with some thyme and duck fat roast potatoes as an accompaniment.
For more info on the Bel & the Dragon, visit
Ronnie's recipes
Ronnie Kimbugwe shares the secret to his
mouth-watering meals with us
Winter-warming broth
Ronnie says: 'As the nights draw in and the weather gets colder
there is nothing better than coming home to a warm, hearty broth.
This wonderfully light yet filling broth is packed with flavour
and lovely nutrients you need for your busy lifestyle. This recipe
serves 10 and is perfect to have in the fridge to be heated up
when needed. I like to prepare everything beforehand so when
it comes to it you’re just left with putting it together. we will have
the dish available in the Bel & the Dragon restaurant for you to
try if you don't fancy making it!'
INGREDIENTS
90g carrots
25g garlic
100g celery
175g leeks
3 litres vegetable stock
70g parsley
20ml olive oil
7g chopped thyme
3 bay leaves
250g pearl barley
Pinch of salt and pepper
METHOD
Peel and cut the carrots into small cubes. Peel the garlic and chop as finely as possible. Cut
the celery and leeks in half and shred at an angle to about 1cm each to create a nice effect.
For the vegetable stock, use a good quality boullion and mix 3 tablespoons with hot water until
it is a smooth consistency. Pick the parsley from the stalk and scrunch it into a nice tight
ball, then run a knife through it, shredding it as finely as possible.
Now for the fun part. Gently heat the oil in a high-sided saucepan, add the garlic and
carrots, and slowly cook for 3 minutes, being careful not to colour the garlic. Add the rest
of the vegetables and thyme and cook for a further 4 minutes. Add the stock and pearl barley
and bring to the boil, taste, and adjust seasoning accordingly.
Just before you serve, add the parsley and warm some nice, big doorstop chunks of bread to
accompany the broth.