by Chef Marvin Gauci
Take this list with you to any of our 8 supermarkets:
Lightly fry the onion until soft. Add the rosemary and continue frying.
Add the jelly, red wine and demi- glace and reduce to a thick sauce.
Throw in the frozen forest fruits and add some of the cream until the desired consistency is achieved.
Lightly fry the chopped red peppers in olive oil until they soften and season with a pinch of pepper and salt.
Flatten out the turkey breast on a large piece of cling film and spread some wholegrain mustard onto it.
Place a layer of bresaola on the turkey breast and season with the rucola.
Add the cooked red peppers and chopped potatoes.
Roll up the turkey and seal the edges of the cling film to make them airtight. Boil for 15 minutes.
Drain the turkey, cover in foil and bake at 200 degrees for a further 10 minutes.
Cool the turkey for around 10 minutes, slice in medallions and serve with the forest fruit sauce.