How to make...
PAN-ROASTED TURKEY WITH GINGER-GLAZED
PEARS, FONDANT POTATO, SHIITAKE MUSHROOMS
AND PARMA HAM CRISP.
(SERVES 4)
TO PREPARE THE PEARS IN ADVANCE
TO PREPARE THE FONDANT POTATO
2 firm pears
150g/5oz butter
1 lemon
4 potatoes, peeled and cut into barrel shapes
570 ml water
75ml/3fl oz chicken or vegetable stock
2 tsp sugar
2 garlic cloves, peeled and crushed
1 vanilla pod, split in half
2-3 sprigs fresh thyme
8 slices fresh ginger
Sea salt flakes and freshly-ground black pepper
1.
Peel the pears and cut them into quarters. Remove the
core and seeds.
2.
Cut the lemon in half and squeeze the juice onto the
pears and mix well.
3.
Combine the water, sugar, vanilla and fresh ginger
together in a saucepan and boil the mixture until the
sugar has completely dissolved.
4.
Add the pears, cover and simmer over a low heat for 2025 minutes or until they are tender. The cooking time
will depend on the ripeness of the pears.
5.
When the pears are cooked, remove the pears, vanilla
and ginger. Over a high heat, reduce the liquid to a
syrup by boiling it fast. Think about keeping the vanilla
beans, drying them and storing them in sugar for future
use.
6.
Once reduced, pour the syrup over the pears and let the
mixture cool. Cover them with cling film and pop them
in the fridge. When ready to serve just re-warm the pear
pieces in a little of the syrup.
1.
Heat the butter over a medium heat in a saucepan.
When the butter is foaming, add the potatoes and fry
until deep golden-brown on one side — for about 5-6
minutes. (Don’t move the potatoes as they cook.)
2.
Turn the potatoes over and cook for a further 5-6 minutes, or until golden-brown on both sides.
3.
Carefully pour in the stock, add the garlic cloves and
thyme sprig then season to taste with salt and freshly
ground black pepper.
4.
Cover the pan with a lid and reduce the heat until the
stock is simmering. Simmer the potatoes until tender,
then remove them from the pan using a slotted spoon
and keep warm.
TO PREPARE THE CREAMED LEEKS
1 tbsp olive oil
Half an onion, chopped
Half a leek (the white part only), chopped
100ml/3½fl oz double cream
50g/1¾oz Edam, chopped
1.
Heat the oil in a frying pan and cook the onion and leek
over a low heat for 5 minutes.
2.
Add the cream and cheese and simmer gently for
3-4 minutes.
TO PREPARE THE GRAVY
1.
Use a reduction of turkey or chicken stock and add
some roasted vegetables (carrot, onion, celery, leek etc.)
during the reduction.
2.
Once reduced, strain the liquid and use it as the base of
the gravy.
3.
Add a touch of red wine if you like and thicken with
arrowroot or corn flour if necessary.
TO PREPARE THE SHIITAKE MUSHROOMS
TO PREPARE THE TURKEY BREAST
TENDERLOIN AND PARMA HAM
1 free-range turkey breast tenderloin,
Sea salt and pepper to taste
1 tbsp olive oil
4 Parma ham slices
1.
Preheat the oven to 180°C.
2.
Wash and pat dry the turkey and season with salt
and pepper.
3.
Heat a non-stick oven-proof pan. Cook the slices of
Parma ham, two at a time, in the hot pan for 30 seconds
on each side. Drain on kitchen paper.
4.
Add the turkey to the pan (making good use of the fat
left from the Parma ham).
5.
Sear the turkey meat for about 3 minutes, until
golden brown. Turn over the turkey and sear for a
further 3 minutes.
12 fresh shiitake mushrooms
5ml olive oil
Half a lemon
Sea salt and pepper to taste
1.
Cut off the mushroom stems and wipe the caps with a
damp cloth.
6.
2.
Put the oil in a large frying pan and set it over medium-high heat then add the mushrooms.
Remove and put into the preheated oven until cooked
(about 20 minutes, or until juices run clear).
7.
3.
Stir for 1-2 minutes, or until the mushrooms soften and
are just cooked through.
Remove the turkey from the pan and set it aside to rest,
keeping it warm.
4.
Add the salt, black pepper, and lemon juice according to
your taste.
To serve
•
Place the creamed leek onto warm plates with a
serving of fondant potato.
•
Carve the turkey into slices and place on top of
the potato and leek.
•
Garnish with the ginger-glazed pears and a
drizzle of gravy.
•
Finish with a Parma ham crisp.
•
Enjoy!