image-recipe-turkey-walnut-with-california-raisin-terrine

Turkey Walnut with California Raisin Terrine

Recipe By
ERIC NEO
EXECUTIVE CHEF, CROWNE PLAZA HOTEL SINGAPORE

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Instructions

  • 1. Turkey Walnut with California Raisin Terrine

    Cut 500g of turkey breast into chunks. Place the other 500g in a blender and blend finely.

    In a pot, mix California Raisins, bay leaves and red wine. Heat and reduce the mixture until the wine is almost dry and California Raisins are plump. Cool mixture immediately in an ice water bath for 25 mins and then add to the turkey mixture.

    Mix well and set aside. Take a piece of plastic cling wrap and scoop about 200g of the mixture onto it. Roll into roulade, tying both ends. Repeat until mixture is finished.

    Wrap the roulade in a piece of aluminum foil and poach in boiling water for 15 mins. Once ready, remove from water and drop into ice water to cool. Once cooled, remove the foil and cling wrap.

  • 2. TO ASSEMBLE

    Slice 2 pieces of the roulade terrine and set on a rectangular white plate. Garnish with cherry tomatoes, yellow frisee leaves, drizzle of basil oil and drops of balsamic vinegar.