Tag: Christmas

Looking for a festive main dish that’s simple yet elegant? This Turkey Breast in Prosciutto di Parma with Sautéed Brussels Sprouts is the perfect recipe for your Christmas table. Tender turkey breast wrapped in salty, crisp Prosciutto di Parma pairs beautifully with buttery Brussels sprouts and creamy almond potatoes, creating a meal that’s as delicious as it is memorable.

Whether you’re hosting a large holiday gathering or planning a cosy family dinner, this recipe is guaranteed to impress.

Ingredients

(Serves 4)

• 800g turkey breast
• Salt and pepper, to taste
• 8 slices of Prosciutto di Parma
• 2 tbsp olive oil
• 4 tbsp butter
• 400g fresh Brussels sprouts, halved
• 600g almond potatoes

Step-by-Step Instructions

1. Prepare the Turkey

1. Preheat your oven to 180°C.
2. Season the turkey breast with pepper and wrap it with slices of Prosciutto di Parma.
3. Brush the turkey with olive oil and place it in a baking dish. Bake until the turkey’s internal temperature reaches 65°C.
4. Let the turkey rest for 10 minutes before slicing.

2. Cook the Brussels Sprouts

1. Boil the halved Brussels sprouts in lightly salted water until tender.
2. Drain and sauté them in 1 tbsp of butter. Before serving, mix in an additional 3 tbsps of butter for a rich, flavourful finish.

3. Boil the Potatoes

1. Boil the almond potatoes in lightly salted water until tender. Serve alongside the turkey and Brussels sprouts.

Wine Pairing Suggestions

This festive dish pairs beautifully with a variety of wines, depending on your preferences:

• Chardonnay: Its buttery notes complement the rich Prosciutto and buttery Brussels sprouts.
• Pinot Noir: A light red wine that pairs elegantly with the turkey and enhances the dish’s savoury flavours.
• Prosecco: A crisp sparkling wine that brings a festive flair to your meal.

Why It’s Perfect for Christmas

This recipe is the ideal combination of simplicity and sophistication. Wrapping the turkey in Prosciutto di Parma adds an extra layer of flavour, while the buttery Brussels sprouts and creamy almond potatoes create the perfect festive side dishes. Together, they make a meal worthy of any holiday celebration.

More Festive Inspiration

Complete your Christmas menu with these delicious recipes:

• Sweet Potato Soup with Crispy Prosciutto
• Courgette, Spinach & Ricotta Lasagne

P.S. Pair this meal with wines from our Limited Edition Christmas Wine Box!

Looking for more festive recipes? Follow us on Instagram for inspiration and pairings!

This is a delicious mince pies recipe that will put you in a festive mood as soon as it hits your taste buds. And it’s easy to make too!

Ingredients

• 100g (3 ½ oz) unsalted butter, at room temperature and cubed, plus extra for greasing
• 200g (7 oz) plain flour, plus extra for dusting
• 1 tsp ground mixed spice
• 1 tbsp caster sugar
• 6 tsp Bonne Maman Apricot Conserve
• 6 tsp good quality mincemeat
• Milk or beaten egg, for glazing
• Icing sugar, to dust

Method

• Preheat the oven to 200°c (fan oven 180°c), gas mark 6. Lightly grease a 12-hole cake tin.
• Put the flour into a mixing bowl, add the butter and rub into the flour until the mixture is like fine breadcrumbs.
• Add the mixed spice to the sugar in a pestle and mortar or a strong bowl with the end of a rolling pin and grind together until well mixed and a little powdery. Add this to the flour and butter and stir in.
• Using a round-bladed palette knife, mix 3-4 tablespoons cold water, stirring until it comes together. Then with your hands, work the dough gently into a ball, wrap in cling film and allow to rest for about 20 minutes.
• Roll out the pastry thinly on a lightly floured work surface. Stamp out 12 circles with a fluted pastry cutter, slightly larger than the cake holes, and press the circles into the tin.
• Put about ½ teaspoon of apricot conserve into each pastry case, then top with about ½ teaspoon of mincemeat.
• Re-roll the pastry trimmings and cut about 12 smaller circles and put them on top of the mincemeat. Glaze the tops with a little milk or beaten egg, if available, and bake in the preheated oven for 12-15 minutes until the pastry is crisp and golden.
• Cool in the tin for 5 minutes, then remove and cool on a wire rack. Dust with icing sugar to finish.

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A twist on the classic Tiramisu Recipe, the whole family will love!

• Serves 6-8
• Preparation time: 10 minutes
• Cooking time: 40 minutes
• Allergens: Dairy, Gluten, Eggs

Ingredients

• 460g Opies Red Berries with Pink Gin and reserved syrup
• 150g White Chocolate, broken into small pieces, plus extra to garnish
• 4 Eggs, separated
• 100g Caster Sugar
• 250g Mascarpone Cheese
• 200g Sponge Finger Biscuits

Method

1. Melt the chocolate in a bowl over a saucepan of simmering water. Remove from the heat and allow to cool.
2. Place the egg yolks in a mixing bowl with the sugar, beat until thick and pale.
3. Stir in the mascarpone cheese until really smooth and mix in the cooled melted chocolate.
4. In a separate bowl, whisk the egg whites until they form stiff peaks. Fold them into the mascarpone and egg mixture until well combined.
5. Dip half the biscuits in the reserved syrup and place them at the base of a serving dish. Spread half the mascarpone mixture over the biscuits, followed by half the fruit.
6. Cover the fruit with a second layer of biscuits dipped in reserved syrup, add the remaining fruit, followed by the rest of the mascarpone mixture.
7. Grate the remaining chocolate and sprinkle over the dessert, cover with cling film and chill in the fridge before serving.

Tip: This Tiramisu is delicious when served with cream or ice cream.

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