Ben Cooper's Onion Baubles and Turkey Paupiettes
culinary Ben

Ben Cooper's Onion Baubles and Turkey Paupiettes

What is in season in November

Apples, Beetroot, Brussels Sprouts, Butternut Squash, Cabbage, Carrots, Cauliflower, Celeriac, Celery, Chestnuts, Chicory, Cranberries, Elderberries, Jerusalem Artichokes, Kale, Leeks, Onions, Parsnips, Pears, Potatoes, Pumpkin, Swede, Swiss Chard, Turnips, Watercress, Wild Mushrooms, Winter Squash.

Quick and easy filled Roasted Red Onion Baubles

Serves 8

Ingredients
  • 8 medium sized red onions, peeled 
  • 100g dry stuffing
  • 40g chopped dates 
  • 200ml boiling water 
  • 20g melted butter

Method
Preheat the oven to 190℃ if you are cooking the same day

  1. To prepare the onions, trim off the tops so they sit straight. Scoop out the core with a teaspoon leaving a few layers to make a cup shape (use the scooped out onion in soups or casserole etc)
  2. In a bowl, mix the stuffing mix, chop dates and boiling water until evenly mixed 
  3. Fill each onion with the stuffing mix so it comes slightly above the onion and place the onions on a baking tray
  4. Brush each onion with melted butter
  5. Roast the onions for approximately 30 minutes or until golden and piping hot.

Top tip: You can prepare the onions up to step 3 up to one day ahead and keep the stuffed onions in the fridge. You can cook them alongside the roast dinner at the same time and on the same tray as the turkey or roast potatoes for approximately 30 minutes or until golden brown and piping hot.


Turkey Paupiettes

Turkey Paupiettes are turkey breast steaks (escalopes) wrapped in bacon with sausage meat in the centre.  

Serves 8

Ingredients
  • 8 x 100g turkey steaks (escalopes)
  • 250g (16 slices) streaky bacon
  • 400g of pork sausage meat
  • Salt and pepper to taste
  • 16 cocktail sticks
  • 2 tbsp sunflower oil

Preheat the oven to 190℃ if you are cooking the same day

Method

  1. Take the turkey steaks and place each one between 2 pieces of clingfilm
  2. Using a rolling pin, gently roll each steak so that it measures roughly 23cm (9 inches) long by 10 cm (4 inches) wide and 1/4 inch (5mm) thick. It doesn't matter if it's not exact
  3. Next, mix together the sausage meat and season. I recommend using an electric food mixer with the paddle if you have one. This will help make the sausage meat easier to handle.
  4. Take one of the flattened steaks and add ⅛ (50g) of the stuffing mixture. Roll the stuffing into a sausage shape the same length as the width of the steak (dampen your hands with water if the stuffing is sticky) and place the sausage-shaped stuffing 2.5cm (1 inch) from one side of the length of the steak. Carefully roll the turkey around the stuffing. As pictured below

 

 

  1. Repeat with the other steaks
  2. Next, take two rashers of bacon and lay side by side and place the turkey roll at a 45° angle as pictured and roll the turkey starting at one end, overlapping it slightly until the turkey is completely wrapped. Then do the same with the other turkey rolls
  3. Using two cocktail sticks, “stitch” the ends of each of the paupiettes (as pictured) to help hold the sausage meat in when frying and roasting
  4. Cover and chill for a minimum of 2 hours
  5. When you are ready to cook the paupiettes, preheat the oven to 190℃. In a large frying pan, heat the oil on a high heat. Place the 8 paupiettes in the frying pan, colour all sides for 2 minutes until lightly browned.  Place on a roasting tin with parchment and roast on the middle shelf of the oven for 25-30 minutes or until crispy and firm to the touch.
  6. Remove the paupiettes from the tin and then cover with a sheet of foil to keep them warm