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Champion jockey Frankie Dettori is never one to refuse a fence – and that’s why he has been spending long hours in the kitchen creating a dish fit to become a new favourite with the British public. It’s not an easy task - his recipe will have to be become as popular as bangers and mash or spaghetti bolognese. And for Frankie’s added handicap, the main ingredient must be British turkey!
Frankie, a patron of children’s medical charity SPARKS, is under starters orders from TV chef Phil Vickery, who has lined up two other SPARKS sporting celebrities - tennis ace Annabel Croft and rugby star Matt Dawson – and three professional chefs to tickle the nation’s tastebuds.

And he is the first to unveil his recipe - Frankie’s Rolled Turkey. He is hoping fans will try his dish, which uses cheese, walnuts, spinach and wine, and vote it their favourite on www.britishturkey.co.uk. He says: “I love cooking, and as you probably know, I have my own chain of restaurants called “Frankies” with Marco Pierre White. I’m really looking forward to this challenge so please try my recipe and vote for me!”

See what you think – and if you think you can do better, there’s a chance to win a two night spa break for two by sending in your own original recipe to www.britishturkey.co.uk.

In the meantime, here’s Frankie’s to try:

Frankie’s Rolled Turkey
Ingredients:
250g Pecorino cheese, thinly sliced
8 slices turkey breast
300g spinach
100g minced turkey
50g minced walnuts
2 cups dry white wine
1 egg
Salt and pepper
2 tbsp olive oil
string

Method:

Cook the spinach, squeeze the moisture out and chop
Combine the spinach with the minced turkey, walnuts, egg and season with salt and pepper
Preheat the oven to 400F (200C)
Gently pound the turkey breast slices to flatten them and spread them with the spinach mixture
Put the cheese slices over the mixture, roll the turkey slices up and tie them up with the string
Oil a baking dish, put the rolled up turkey inside and roast for 10 minutes
Take them out of the oven, turn them over and add the white wine
Return to the oven and cook until the wine has evaporated.

For further information on Sparks visit www.sparks.org.uk

For further information on Frankie’s restaurants with Marco Pierre White (Frankies) visit www.frankiesitailanbarandgrill.com

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For further information contact Jane Saward/Jackie Hollis at FML Public Relations, tel 01273 834716, email Jane@fml-pr.co.uk

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