Check out this delicious recipe from White’s Oats for festive turkey and cranberry loaf.
Preparation time: 20 minutes
Cooking time: 1 hour 35 minutes
50g (2oz) White’s Speedicook Porridge Oats
- 16 rashers rindless smoked streaky bacon
- 1 tbsp. olive oil
- 1 red onion, peeled and finely chopped
- 2 garlic cloves, crushed
- 50g (2oz) dried cranberries
- 1 orange – finely grated zest and juice
- 1 tbsp. each finely chopped fresh rosemary and sage
- 700g (1lb 9oz) good quality pork sausage meat
- 50g (2oz) pecan nuts
- 2 turkey escallops about 300g (10oz) total weight
- Salt and freshly ground black pepper
Preheat the oven to 180*C/fan oven 160*C/Gas mark 4. Stretch the bacon with the blade of a sharp knife and use all but 3 rashers to line the base and sides of a 900g (2lb) loaf tin (cutting to fit if necessary) allowing the bacon to overhang the edges of the tin.
Heat the oil in a large non-stick frying pan and fry the onion and garlic for 3-4 minutes stirring occasionally until the onion has softened but not coloured. Stir in the cranberries, orange zest and juice and herbs and heat stirring occasionally until the juice has cooked off. Tip into a large bowl and allow to cool slightly. Stir in the sausage meat and oats and mix well to combine. Season with salt and freshly ground black pepper.
Spoon half the sausage meat mixture into the prepared tin and level the surface with the back of a spoon. Press half the pecan nuts randomly into the sausage mixture. Arrange the turkey escallops over the sausage meat to cover completely cutting to fit if necessary. Spoon over the remaining sausage meat mixture and level with the back of a spoon. Push the remaining pecan nuts into the sausage meat. Fold over the overhanging bacon and arrange the remaining bacon over the top to cover completely. Cover loosely with foil and place into a small roasting tin. Pour in enough hot water to come halfway up the sides of the tin and bake for 1 hour 15 minutes. Lift out of the water bath and remove foil and return the tin to the oven for 15 minutes. Drain off any juice (see cook’s tip) turn out and slice.
The reserved juices will make a great tasting gravy if serving the terrine hot! Simply make up the juices with chicken stock to 500ml (18fl oz.) and set aside. Heat 2 tbsp. olive oil in a pan, add 2 thinly sliced red onions, cover and cook for 10 minutes stirring occasionally until softened. Remove the lid and cook for a further 5 minutes. Pour over 200ml (7fl oz.) red wine and bring to the boil and boil for 2-3 minutes. Add the pan juices and simmer for 10 minutes. In a small bowl mix together ½ tbsp. plain flour and 25g (1oz) butter to a smooth paste. Gradually whisk small amounts of the paste into the gravy until thickened and simmer for 2 minutes. Season to taste.
White’s has over 175 years of heritage, expertise, craft and passion crammed into every single oat kernel. It’s this care and uncompromising quality that delivers the distinctive texture and creamy taste of White’s Oats, which are also high in fibre, naturally low in saturated fat and with no added salt.
Winner of nine consecutive Great Taste Awards and certified by the UK Soil Association, White’s Jumbo Organic Oats are available in a 750g pack from Waitrose and all leading supermarkets in Northern Ireland, RRP £2.10.
Oats are a natural superfood, 100% wholegrain and an excellent source of fibre, protein, vitamins and antioxidants. Naturally high in fibre with a low GI index, they keep us fuller for longer, helping to keep snacking at bay.
In addition to being nutritious and sustaining, they offer the body a number of positive health benefits.
Wholegrains have four times the amount of fibre as refined grains, and help maintain a healthy digestive system. And to top it all off, oats are low in saturated fat and actively help to lower cholesterol.