Your show-stopping centrepiece!

Great as an alternative with a roast or a main at any time. Can also be eaten cold the next day. Great way to show of your skills, uses minimum cooking space, no waste and saves energy but reducing cooking time.

Prep time: 20 mins
Cooking time: 20 mins

Ingredients

• Vegetable oil
• Turkey escalop
• Prosciutto ham
• Pork sausages
• Sat & pepper
• Stuffing mix
• Vegetable gravy mix

Method

 Ensure you have all the equipment you need before you start. Once you start to handle raw meat you should not be moving around

1. Lay a sheet of cling film flat on your chopping board
2. Lay the prosciutto ham flat on the board, overlapping slightly
3. Lay a piece of battened out turkey escallop on the top of the ham
4. Season with salt and pepper
5. Remove the skin from a sausage and lay the meat in the centre of the turkey
6. Roll the meat over to enclose the sausage meat being very careful to not wrap the cling film into the meat roll
7. Grab each end of the cling film and twist the ends until you have a tight sausage shape ballotine
8. Secure both ends of the cling film with a knot or a food clip
9. Cook in a pan of boiling water for 10 mins
10. Remove cling film
11. Bake in a preheated oven 180°C for 20 mins
12. The juices on the ballotine must run clear and have no pink colour to any of the meat
13. Rest and serve

* Do not let the cooked meat go near any equipment or area you used for raw until it has been washed in hot soapy water and a sanitiser or anti-bacterial spray has been used (for the required contact time)