Rolled Prosciutto & Pistachio Turkey Fillet with Pear & Parsnip Puree - Moro Olive Oil

Ingredients

• Lunch , Dinner
• 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
• 01 Heat Moro Tradicional Olive Oil in a fry pan and sauté the onion, garlic and bacon until softened and bacon is golden.
• 02 Allow to cool and combine with chicken mince, pistachio nuts and 1 tablespoon chopped thyme leaves.
• 03 Cover butterflied turkey fillet with a sheet of plastic wrap and lightly batten out to 2 cm thickness.
• 04 Lay mince mixture along the center and roll up to enclose, securing with skewers.
• 05 Wrap in prosciutto, season with pepper and place in a baking dish with half the remaining thyme sprigs.
• 06 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.
• 07 Cover with foil and allow to rest for 10 minutes before removing skewers and carving.
• 08 Arrange on a platter and serve on a bed of Pear and Parsnip Puree drizzled with pan juices and garnished with remaining thyme.