Thai-flavoured turkey with chilli-roasted potatoes

Categories: August

Ingredients

• 1.5-2kg boned, rolled and tied turkey breast joint
• 4 garlic cloves, sliced
• 25g unsalted butter
• 3 tbsp olive oil
• 1 onion, thinly sliced
• 3 long red chillies, deseeded and cut into thin strips
• 250ml white wine
• 350ml chicken stock, hot
• 2 stalks lemongrass, bruised
• 2 fresh or dried kaffir lime leaves
• 400ml can coconut milk
• 2 kg potatoes, quartered
• 8 tbsp sweet chilli sauce
• good handful of chopped fresh coriander, plus whole leaves to serve

Directions

1. Preheat the oven to 190˚C/fan 170˚C/gas 5. Using a sharp knife, make incisions in the turkey (being careful not to cut the string) and fill with half the garlic, pushing each slice all the way in.

2. Heat the butter and 1 tablespoon olive oil in a large frying pan over a medium heat. Add the turkey and sear all over, then transfer to a large flameproof casserole or a deep, medium-sized roasting tin, which can be covered in foil.

3. Add the onion, remaining garlic and chillies to the frying pan and cook until softened. Transfer to the casserole. Add the wine to the frying pan and boil until reduced by half. Add the stock, lemongrass and lime leaves. Bring to the boil, stir in the coconut milk and season to taste. Pour over the turkey, then cook in the oven, uncovered, for 20 minutes.

4. Meanwhile, make the chilli-roast potatoes. Boil the potatoes for 10 minutes until just tender, then drain. Tip into a large roasting tin, drizzle with the remaining olive oil, season and toss to coat. Put in the oven above the turkey, cover the casserole and cook everything for 1 hour.

5. Remove the potatoes from the oven and toss with the chilli sauce and chopped coriander. Uncover the turkey and return the potatoes to the oven. Cook everything for a further 10-15 minutes to brown. Take the casserole dish out of the oven. Put the turkey on a board, cover with foil to keep warm and rest for about 10 minutes. Turn the oven off and leave the potatoes inside to keep hot. If the sauce is too thin, put the casserole over a medium heat on the hob and boil the sauce for 5-8 minutes to thicken.

6. Slice the turkey, divide between plates and mix any juices into the sauce. Serve with the roast potatoes, scatter with coriander leaves and drizzle with the sauce to serve.

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