125 g (4 oz) chick peas, soaked overnight and drained
30 ml (2 tbsp) vegetable oil
50 g (2 oz) onions, skinned and chopped
50 g (2 oz) streaky bacon pieces, finely snipped
50 g (2 oz) fresh white breadcrumbs
10 ml (2 tsp) dried tarragon
1 large egg
15 ml (1 tbsp) lemon juice
salt and freshly ground pepper
600 g (1 1/4 lb) turkey breast roast
600 ml (1 pint) chicken or turkey stock
10 ml (2 tsp) arrowroot
dash of gravy browning
30 ml (2 tbsp) vegetable oil
50 g (2 oz) onions, skinned and chopped
50 g (2 oz) streaky bacon pieces, finely snipped
50 g (2 oz) fresh white breadcrumbs
10 ml (2 tsp) dried tarragon
1 large egg
15 ml (1 tbsp) lemon juice
salt and freshly ground pepper
600 g (1 1/4 lb) turkey breast roast
600 ml (1 pint) chicken or turkey stock
10 ml (2 tsp) arrowroot
dash of gravy browning
method
1. Put the chick peas into a pan, cover with water and bring to the boil. Lower the heat and simmer until tender, at least 2 hours. Drain and mash.
2. Heat the oil and fry the onion and bacon until the onion is golden. Remove from the heat, and mix in the next four ingredients with the chick peas and seasoning.
3. Put the turkey roast into a small roasting tin. Press the chick-pea mixture round the joint to form a collar then wrap a strip of greased foil around the outside.
4. Pour 150 ml (1/4 pint) stock into the tin and roast at 180°C (350°F) mark 4 for about 1 1/2 hours. Lift the joint on to a serving plate and remove the foil.
5. Add the remaining stock to the pan juices and bring to the boil. Mix the arrowroot to a paste with a little water and stir into the pan juices. Adjust the seasoning and add a dash of gravy browning.
6. Slice off the chick-pea crust before carving. Serve, if wished, with saute potatoes and mushrooms with peas.
2. Heat the oil and fry the onion and bacon until the onion is golden. Remove from the heat, and mix in the next four ingredients with the chick peas and seasoning.
3. Put the turkey roast into a small roasting tin. Press the chick-pea mixture round the joint to form a collar then wrap a strip of greased foil around the outside.
4. Pour 150 ml (1/4 pint) stock into the tin and roast at 180°C (350°F) mark 4 for about 1 1/2 hours. Lift the joint on to a serving plate and remove the foil.
5. Add the remaining stock to the pan juices and bring to the boil. Mix the arrowroot to a paste with a little water and stir into the pan juices. Adjust the seasoning and add a dash of gravy browning.
6. Slice off the chick-pea crust before carving. Serve, if wished, with saute potatoes and mushrooms with peas.
serving amount
serves 6
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