Preparation time: 20 minutes & cooking time. Difficulty: 2/5. For servings: 2.
Start by preparing the turkey ballotine.
Begin by finely chopping one shallot and fry it in butter. 1 minute before it is ready, stir in the cooked chestnuts (reserve a few for the stuffing). Then deglaze with 35g single cream and 50g chestnut purée.
Transfer this mixture to a blender and add the beaten egg, salt, pepper, paprika and Espelette chilli pepper. Blend all these ingredients until the mixture is smooth. Taste, and if necessary, adjust the seasoning.
Place the turkey breast between 2 sheets of baking parchment and tenderise until really thin. Spread the stuffing over the turkey breast and scatter on top a few small pieces of chestnuts.
Using special micro-wave cling film, roll up the ballotines. Once rolled, tie a knot at each end. Roll a second ballotine.
Cook both ballotines in boiling water for 15 minutes. While they are cooking, the water should simmer away the whole time. Once done, cut the cling film knots and squeeze out the rolled, stuffed turkey breast.
For the sauce:
Finely chop the other shallot and fry it in a pan with some butter.
Add the chicken stock and white wine and then reduce until hardly any liquid is left.
Add the rest of the chestnut purée and single cream and cook until the sauce becomes nice and creamy.
Next season with salt, black pepper and the lemon juice. Taste again and adjust the seasoning if necessary.
For the pumpkin pie:
Chop the pumpkin into pieces and cook for 30 minutes in salted water with the garlic salt.
Once drained, blend the pumpkin and stir in the flour, milk, pepper, allspice, cinnamon and beaten eggs.
Put this mixture into greased tins and bake in the oven, preheated to 160°C, for approximately 55 minutes.
While the pumpkin pie is cooking, prepare the broccoli as the final part of the recipe:
Wash the broccoli and cook in boiling, salted water for 10 minutes.
Plunge the tomatoes into boiling water for 30 seconds so they can be easily peeled. De-seed and chop into small pieces.
Fry the tomatoes in a pan with the olive oil, finely chopped onions and garlic. Next add the flaked almonds.
Season with salt and black pepper and cook for a further 15 minutes.
Drain the broccoli, serve with the almond sauce and scatter over the chopped parsley for decoration.