Premium Roast Turkey Breast with glazed Sprouts, Crispy Prosciutto and Pine nuts

We’ve done the prep for you for Christmas dinner. Ready-to-eat or heat slightly for the perfect roast dinner.

15

min

4

serves

Christmas

Preheat oven to 200 °C. Grease and line an oven tray.
Heat a medium fry pan over medium high heat. Add pine nuts and swirl the pan occasionally to heat and toast the nuts. When lightly toasted and aromatic, after a few minutes, remove from heat and transfer to a heat proof bowl. Set aside.
In a mixing bowl, toss the brussel sprouts with half of the oil and season with salt and pepper.
Transfer to prepared oven tray ensuring they are in a single layer.
Bake for 10 mins, remove tray from oven, turn them over to cook for a further 5 mins until golden brown. Remove from oven and cover loosely with foil to keep warm.
Meanwhile, pour remaining oil into same medium fry pan on a medium high heat. Fry the prosciutto, until crispy, about 2-3 mins. Remove prosciutto with tongs and transfer to a plate lined with paper towel and roughly chop.
Add butter to same hot pan and reduce heat to low. Cook the butter, stirring until it is bubbling and golden brown. Add eschalots and cook for 2 mins or until soft. Pour in the balsamic vinegar and cook for 1 min until the mixture becomes syrupy.
In a large bowl, toss the brussel sprouts with the syrup and prosciutto, reserving some for garnish.
Slice the turkey thickly and serve with brussel sprouts topped with reserved prosciutto pieces and pine nuts.