Turkey roast with prunes and pine nuts (rostit d'indiot)

In this dish, turkey cuts are braised in a rich ‘sofrito’ and then finished with prunes and a traditional ‘picada’ of almonds.

Credit: Rochelle Eagle

• serves

  6

• prep

  15 minutes

• cook

  2:15 hours

• difficulty

  Easy

Ingredients

• 120 g (4½ oz) blanched almonds, blitzed to a fine crumb
• 2 tsp chopped marjoram or oregano
• ½ turkey (about 1.8 kg/4 lb), cut into 12 pieces (ask your butcher to do this for you)
• 150 g (5½ oz/1 cup) plain (all-purpose) flour
• 2 tsp sweet pimentòn
• sea salt flakes and freshly ground black pepper
• 60 ml (2 fl oz/¼ cup) extra-virgin olive oil
• 2 onions, diced
• 4 garlic cloves, peeled and smashed
• 1 fresh bay leaf
• 2 tomatoes, finely diced
• 3 tbsp brandy
• 1.5 litres (51 fl oz/6 cups) chicken stock, plus extra if needed
• 8–12 small chat (baby) potatoes, peeled
• 12 pitted prunes
• 25 g (1 oz) pine nuts
• crusty bread, to serve

Instructions

1. Preheat the oven to 180°C (350°F) fan-forced.
2. Using a mortar and pestle or a blender, pound or blitz the almonds and marjoram or oregano to a fine paste. Set aside.
3. Dust the turkey with the flour and pimentòn and season with salt and pepper.
4. Heat the oil in an extra-large flameproof casserole dish over medium–high heat. Add the turkey and sear the pieces on all sides until golden. Transfer to a plate.
5. Reduce the heat to medium, add the onion, garlic and bay leaf to the dish with a pinch of salt and sauté for 10–12 minutes, until soft and starting to colour. Stir through the tomato and cook for 6 minutes or until beginning to caramelise, then pour in the brandy. Cook until the liquid has evaporated, then return the turkey to the dish, along with the stock. Transfer to the oven and roast for 1¼–1½ hours.
6. Remove the dish from the oven and add the potatoes. Stir through the almond paste, prunes and pine nuts. Add a little more stock or water if the dish is looking dry.
7. Cover the dish and cook for a further 20–25 minutes, until the potato is cooked through and the liquid has reduced to a thick sauce. Serve with a big basket of crusty bread and a few glasses of Cava.

 

Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.