London-Tucson 2022


TURKEY PREMIUM Turkey breast can often be dry and overcooked, but by cooking it sous vide Shaun Rankin ensures a beautifully moist and tender finish. To give the dish a festive feel, the chef finishes the dish with Gorgonzola, chestnuts, red cabbage purée and caramelised pear tarte Tatin – the ultimate gourmet Christmas dinner.

METHOD 1. Preheat a water bath to 68°C

2. Place the turkey in a vacuum bag with the garlic, thyme and a knob of the butter. Seal in a chamber sealer and cook in the water bath for 2 hours. 3. Meanwhile, make the red cabbage purée. Place the olive oil, red cabbage and shallots into a pan over a medium heat and sweat for 10 minutes. Add the cranberries and port, bring to a simmer and braise until the cabbage is tender and the port has reduced by 3/4. 4. Preheat an oven to 180°C/gas mark 4 5. Whilst the port is reducing, prepare the pear tarte Tatin. Peel the pear, cut in half lengthwise and remove the core. Place the butter in a small pan with the caster sugar and vanilla pod. Cook slowly over a low heat until caramelised. 6. Add the 2 pear halves cut-side down and cover each pear with the puff pastry circles. Bake in the oven for 20 minutes, or until the pastry is crisp and golden. 7. Remove 6 of the cranberries from the red cabbage mixture and reserve for garnish. Blend the rest of the mixture in the food processor until very smooth, then pass through a fine sieve. 8 Remove the turkey from vacuum bag and carve into 2 neat portions. Sear in hot pan, basting with hot foaming butter, then leave to rest. 9 Peel the remaining pear, cut into wedges and heat with a blowtorch until scorched. 10 To serve, place a portion of turkey on each plate with a portion of the pear tarte Tatin. Garnish with the Gorgonzola, chestnuts, charred pear, baby basil and the reserved cranberries.


EC Magazines | London-Tucson Edition 2022

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