Rolled Prosciutto & Pistachio Turkey Fillet with Pear & Parsnip Puree

Serves 8
Preparation time 30 minutes
Cooking time 45 minutes


Tick off the ingredients as you buy them

  • 2 tablespoons Moro Tradicional Olive Oil
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 rasher bacon, chopped
  • 200g chicken mince
  • ¼ cup shelled pistachio nuts
  • 1 bunch fresh thyme
  • 1 turkey fillet (approximately 1kg), butterflied*
  • 12 thin slices prosciutto
  • freshly ground black pepper, to taste
  • 1/3 cup Moro Tradicional Olive Oil, extra
  • grated rind of 1 orange
  • 1 cup freshly squeezed orange juice
  • 2 cloves garlic, crushed
  • 2 teaspoons French mustard

Heat Moro Tradicional Olive Oil in a fry pan and sauté the onion, garlic and bacon until softened and bacon is golden. Allow to cool and combine with chicken mince, pistachio nuts and 1 tablespoon chopped thyme leaves. Cover butterflied turkey fillet with a sheet of plastic wrap and lightly batten out to 2 cm thickness. Lay mince mixture along the center and roll up to enclose, securing with skewers. Wrap in prosciutto, season with pepper and place in a baking dish with half the remaining thyme sprigs. Combine extra olive oil with orange rind, juice, garlic and mustard and pour over turkey. Bake at 200°C for 35-40 minutes, basting regularly until golden brown and cooked through. Cover with foil and allow to rest for 10 minutes before removing skewers and carving. Arrange on a platter and serve on a bed of Pear and Parsnip Puree drizzled with pan juices and garnished with remaining thyme.