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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Grilled Cheese & Bacon Sandwiches with Cheese Curds

Cheese Curd Grilled Cheese. JoeBeef_FW_Oct2011
Photo Credit: Fredrika Stjärne, Food&Wine Magazine, 2011.

 

 

Cheese curds are small chunks of just-made cheese that haven’t been pressed into a shape. They’re milky and delicious in a grilled cheese sandwich like this one, which is spread with Joe Beef’s signature “chicken glace mayo,” made at the restaurant with chicken stock that Morin says has been “reduced to oblivion.” He suggests substituting beef bouillon to replicate his uniquely savory mayonnaise.

By Frédéric Morin
Food & Wine Magazine
October 2011

Serves 4

Ingredients:

1/2 beef bouillon cube
1/4 cup mayonnaise
2 teaspoons Sriracha
Salt and freshly ground pepper
1 tablespoon vegetable oil
1 medium onion, thinly sliced
2 teaspoons cider vinegar
12 slices of bacon
2 tablespoons unsalted butter, softened
8 slices of white sandwich bread
1/2 pound sharp cheddar, cut into 4 slices
1 cup cheddar cheese curds

Directions:
In a small bowl, crush the bouillon cube into 2 teaspoons of hot water until dissolved. Whisk in the mayonnaise and Sriracha and season with salt and pepper.

In a medium skillet, heat the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, until golden brown and softened, about 10 minutes. Stir in the vinegar and season with salt and pepper.

Meanwhile, in another skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels.

Set a griddle over 2 burners and turn the heat to moderate. Butter the bread slices on 1 side. Spread the other side of 4 bread slices with the spicy mayonnaise and top with the onion, cheddar, cheese curds and bacon. Close the sandwiches buttered side out and griddle over moderately low heat until crisp, about 4 minutes per side. Cut the sandwiches in half and serve.

Cook’s Notes:
Cheese curds are available at specialty food shops and cheese shops.


Grilled Hanger Steak with Bacon Jalapeno Chimichurri Sauce

fw200705_hangarsteak.jpg
Photo Credit: Victoria Pearson, Food&Wine Magazine, May 2007.

These herb-marinated steaks are accompanied by chimichurri, a South American sauce for grilled meats made with olive oil, parsley and garlic. E. Michael Reidt’s chimichurri has an indulgent addition to the classic recipe: bacon.   

Adapted from
E. Michael Reidt
Food & Wine Magazine
May 2007

Serves 8

Ingredients:

For the Steaks:
8 garlic cloves, smashed
4 thyme sprigs, coarsely chopped
2 rosemary sprigs, coarsely chopped
1 cup dry red wine
1 medium red onion, minced
2 tablespoons extra-virgin olive oil
Eight 6-ounce hanger steaks, trimmed
Salt and freshly ground pepper, to taste

For the Chimmichurri sauce:
4 garlic cloves, quartered
1/2 cup packed fresh flat-leaf parsley leaves
1/4 cup packed fresh oregano leaves
1 Jalapeno pepper, seeded and roughly chopped
1/4 cup red wine vinegar
Juice of 1 lemon
1 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste
1/2 pound sliced bacon

 

Directions:
For the steaks: In a large, shallow dish, combine the garlic, thyme, rosemary, wine, onion and olive oil. Add the hanger steaks and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.

For the chimmichurri sauce: Using a  food processor, pulse the garlic, parsley, oregano,  jalapeno, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt and pepper.

In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels and let cool, then finely chop.  Stir the bacon in to the sauce and pour the sauce into a serving bowl and  set aside.

Light a grill. Scrape the marinade off the steaks and season them with salt and pepper. Grill the steaks over a hot fire until charred all over, about 10 minutes for medium-rare meat. Transfer to a cutting board and let rest for 5 minutes.

Carve the steaks crosswise into thick slices and serve immediately with the chimmichurri.