Roasted Turkey Legs with Root Vegetable Mash

Roasted turkey leg recipe

Served up as a large dish to share, this edible mountain made up of turkey legs, pancetta and a root vegetable mash  will bring a sense of adventure to your dinner table. This imaginative recipe makes a delicious centrepiece for a Christmas dinner.

Recipe Adapted from
Lisa Goodwin-Allen

Great British Chefs

November 2019

Serves 4 to 6

Ingredients:
For the Turkey Drumsticks:
3 turkey drumsticks,  1 1/2 pounds (800g) each
1 large onion, large dice
2 carrots, large dice
2 celery stalks, large dice
2 garlic cloves, bruised
2 sprigs of fresh thyme
1 sprig of rosemary
1 bay leaf
4 1/2 cups (1000ml) chicken stock
2 1/3 cups (500ml)   apple juice
A pinch of salt
A pinch of ground black pepper

For the Root Vegetable Mash:
3 large potatoes, peeled and large dice
4 carrots, peeled and large dice
2 parsnips, peeled and medium dice
2 1/2 tablespoons (30g) of butter
3/4 cups (150ml) of milk
1 tablespoon of whole grain mustard
1 pinch of salt
1 pinch of ground black pepper

For Serving:
2-3 cauliflower florets
2 slices of pancetta or bacon

Directions:
Preheat the oven to  300º F (150˚C/Gas Mark 2).

For the turkey, place the onions, carrots, celery, garlic and herbs in a deep roasting tray.

Combine the chicken stock and apple juice in a pan and bring to the boil.

Season the drumsticks with salt and pepper and place them on top of the vegetables and herbs and pour in the hot stock, ensuring half of the turkey drumsticks are submerged and the other half are exposed. Cover with foil and place in the oven for 40 minutes.Remove from the oven, take off the foil and turn the drumsticks over. Return to the oven, uncovered, for 50 minutes to 1 hour – until the meat is cooked and tender and the exposed part of the turkey drumstick is nicely browned

Meanwhile, lay each slice of pancetta down on a baking tray lined with parchment paper. Place another piece of baking parchment on top, followed by a tray to press down – this will stay on top during the cooking to prevent the pancetta from curling while cooking. Place in the same oven as the turkey for 20-25 minutes until golden and crispy.

For the root vegetable mash, place the potatoes, carrots and parsnips in a saucepan and cover with cold water

Bring to a gentle boil and cook until tender, approximately 10-15 minutes. Drain in a colander and allow to steam for 5 minutes.

Return to the pan and place over a low heat, adding the butter, milk, mustard, salt and pepper. Once combined, remove from the heat and mash as desired

By this time the turkey should almost be ready. Remove the pan from the oven and take the drumsticks out of the liquid and place on some kitchen towel to absorb excess moisture. Reserve the liquid.

To serve, spoon the mash across the center of a large dish or serving platter.

Using a pair of tongs, arrange the turkey drumsticks onto the mash with the small ends sticking up and meeting in the middle to form the peak of the mountain. Garnish with the crispy pancetta.

Using a fine grater or micro-plane, grate the cauliflower over the final dish to make ‘snow’ and serve with the braising liquid as gravy, on the side in a gravy boat.

 

 

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Braised Pork Loin

Pork Loin Braised with Mushrooms and Wine Recipe
Photo Credit: Greg DuPree, Food&Wine Magazine, 2019.
all-you-need-sm-300x225With the growing interest in Corsican wines we’re seeing these days, there’s also been an interest in Corsican food, which  is just as unique as the wines.  Corsica, is also known for some of the best  charcutiers in the world. These culinary artisans make traditional smoked hams with names like PanzettaLonzu, and Figatellu, from a native race of pigs (Nustrale) raised in semi-liberty i-wild n the mountains and eat a steady diet of chestnuts from the forests. The meat is then smoked over chestnut wood and the result is simply outstanding charcuterie with strong flavors and a texture that melts like butter.  

 


A Minestra: A Corsican Bean Soup

Corsican Bean Soup Recipe
Photo Credit: Greg DuPree,Food & Wine Magazine, 2019.

There is a Corsican saying, “Eat your soup—or jump out the window,” which sounds better in Corsican, “O mangia a minestra, o salta a fenestra,” as it has the advantage of rhyming. What it actually means is “Put up with it or shut up.”

It also illustrates the importance of soup in the daily diet of Corsicans up until the middle of last century. Each region and each season had its own soup made of pulses or fresh vegetables, meat or fish, often thickened with bread, rice or pasta. Served before cheese and fruit, it often constituted the evening meal.

This traditional soup is the quintessential, true Corsican meal and is called  “A Minestra,” or in French Soupe Corse or Soupe Paysanne. There are as many different variations as there are Corsican villages. It is a simple rustic dish and  is rarely served in restaurants, but it is what you will  eat when you’re invited to a Corsican’s home to share a simple meal. Most Corsicans in the  villages eat Minestra nearly daily for dinner. What goes into the soup is seasonal and varies depending on what grows locally and the home cook has on hand, but it  almost always includes dried beans, onions and carrots. A ham bone or the trimmings of a smoked ham  are added to give  flavour. Ask your local butcher or at the delicatessen counter for end pieces of ham or bacon. Herbs are also important in making this soup. You can choose from marjoram, sage, sorrel and parsley , but it is recommended not use all the herbs listed here.

This version is full of hearty winter vegetables and pork, making this  comforting soup so filling without being heavy on the stomach.When prepared as a lunch rather than a dinner, it’s made the night before and served cold the next day. Dried beans are the key to the satisfying richness of the broth; if you want to use canned red or white beans to save time, drain and rinse them and then stir them in at the end of cooking.

 

 

Serves 8

Ingredients:

8 ounces dried cannellini beans
2 tablespoons olive
1 small green cabbage, chopped
4 medium russet potatoes, peeled and cut into 1/4-inch-thick rounds
4 cups stemmed and chopped Swiss chard
2 medium leeks, white parts only, chopped
2 large carrots, cut into 1/4-inch-thick rounds
3 large garlic cloves, thinly sliced
2 tablespoons kosher salt
1 teaspoon black pepper
7 cups water
7 cups chicken broth
1 bouquet garni
One 15-ounce can whole peeled tomatoes, drained and finely chopped
1 ham bone
8 ounces pork cheek or boneless pork shoulder

Directions:

If you are using dry beans, place them in a bowl; add cold water to cover. Cover bowl; let soak  overnight.

The following day, heat oil in a Dutch oven over medium-high; add cabbage, potatoes, chard, leeks, carrots, garlic, salt, and pepper. Cook, stirring often, until vegetables are wilted, about 10 minutes. Add the water and chicken broth to cover vegetable mixture. Reduce heat to low, and simmer gently while preparing beans.

Meanwhile, drain beans. Transfer beans to a large pot; add water to cover by 2 inches. Add bouquet garni; bring to a boil over high. Reduce heat to medium-low; simmer 15 minutes. Drain.

Add drained beans and bouquet garni to vegetable mixture in Dutch oven. Add tomatoes, ham bone, and pork cheek. Bring to a boil over high. Reduce heat to low; simmer, stirring occasionally, until beans and vegetables are very tender, about 1 hour and 30 minutes. Remove and discard bouquet garni and ham bone. Ladle soup into bowls and serve with a crusty rustic bread.

Cook’s Notes:

To make a bouquet garni, take 1 bay leaf, 2 thyme sprigs, and 3 flat-leaf parsley sprigs, tied and tie the together with kitchen twine.

This soup may be prepared up to 3 days ahead.

Source:

Clark Z. Terry. (2012).”Minestra – Traditional Corsican Soup”. Inspiring Thirst. Accessed September 24, 2019.
https://www.kermitlynch.com/blog/2012/02/09/minestra-traditional-corsican-soup/

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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