TRADITIONAL GRAVY
ROAST TURKEY
INGREDIENTS
HINTS AND TIPS • If you don’t have a combi steam oven you can cook using Moisture Plus:
Cooking programme Fan Plus and Induction
1 kg chicken wings 2 tbsp milk powder (optional)
2 onions 2 carrots Preheat on Moisture Plus at 230°C with 3 manual bursts of steam. Place the turkey in the oven on shelf position 2 and release the first burst of steam immediately. Release the second burst after 15 minutes, and the third after 30 minutes. Baste with the turkey glaze and then place the turkey back into the oven, reduce the heat to 180°C. • For every 500 g of turkey, it will be approximately 15 minutes of cooking time, however you are always best to check with a food thermometer and make sure the meat has reached 65°C internally as a minimum before serving. The core temperature continues to rise slightly during the resting phase. • Your local butcher will be able to debone the turkey for you (steps 1-3), if ordered ahead of time. • Dry aging of the turkey can be skipped; however, this step gives you a crispier skin and will slightly speed up the cooking time. 2 celery sticks 2 garlic cloves 250 ml white wine 10 parsley stalks 10 sprigs of thyme Miele accessories Induction gourmet casserole dish Serves 8-12
Preparation time 10 minutes
1 tsp whole peppercorns 1.5 litres chicken stock 35 g butter 35 g plain flour
Cooking time 1 hour, 45 minutes
METHOD 1. Preheat oven on Fan Plus at 200°C with Crisp function on. 2. Roughly chop the onions, carrots and celery.
3. In a bowl, mix the chicken wings and milk powder until the milk powder evenly coats the chicken wings. 4. Place the chicken wings, onions, carrots and celery into an induction compatible gourmet casserole dish. 5. Place into the oven on shelf position 2 and roast for 45-60 minutes, or until everything is a nice dark brown. 6. Remove the casserole dish from the oven, and place onto the induction on a medium-high heat, induction setting 7.
Pour the wine into the dish and scrape off all the excess sediment from the base of the dish. 7. Add the chicken stock, garlic, parsley, thyme, and peppercorns, and bring to the boil.
8. Reduce the induction to a medium heat, induction setting 5. Reduce by half or until you have approximately 750ml of liquid remaining. Strain this mixture through a sieve and keep to the side in a jug or container. Discard the bones, vegetables etc. 9. Place a medium sized saucepan on a medium heat, induction setting 6. Melt the butter and then add the flour. Cook this mixture out until it turns nutty brown in colour, approximately 5 minutes. 10. Pour the stock over the flour and butter mixture, and whisk until completely smooth. Increase the heat to induction setting 8 and bring to the boil, the stock should thicken at this point. Reduce back to induction setting 5 and adjust seasoning as required. 11. Keep warm on the cooktop until required to serve, or allow to cool before refrigerating, and this can be reheated upon serving. HINTS AND TIPS • If you don’t have Crisp function you will need to roast the chicken wings for a further 10-15 minutes to achieve the desired browning.
CHRISTMAS LEFTOVER SOLUTIONS F reeze the gravy and use another day or add it to a casserole for extra flavour.
For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz
18.
Made with FlippingBook interactive PDF creator