Surprise your guests this festive season and change up your traditional Christmas dinner by introducing some amazing flavours and textures.
Prep time 12 hours plus 1 hour | Cook time 30 minutes
IngredientsTurkey crown supreme 200g |
MethodCook the turkey for 1 hours 30 minutes at 65°c sous vide, then chargrill to finish. Keep warm. |
Dried cranberries
Ingredients100g granulated sugar 50g water Caster sugar for rolling |
MethodBoil the granulated sugar and water then toss the dried cranberries around until fully coated in the syrup. Tip onto a roasting tray with parchment and dry for a further hour in a low oven or dehydrator. Toss in the caster sugar to give a frosted look. |
Bread sauce crisps
Ingredients100g leftover sourdough bread (crusts removed) 100ml whole milk 1 tspn Essential Cuisine savoury stock 1g ground mixed spice |
MethodPlace all the ingredients in a food processor and mix to a firm paste. Spread onto baking parchment and dry overnight in a dehydrator until it has turned to a biscuit, break into shards. |
Cranberry bubbles
Ingredients500ml cranberry juice 75g golden syrup |
MethodMix together with a hand blender and using an electric air pump, make the large bubbles. |
Gravy
Ingredients100ml Essential Cuisine chicken glace |
MethodBring the three ingredients together with a hand blender then bring to the boil to thicken. |
Assembly
Place your desired green on the plate, carve the turkey into thick slices and place on top. Sprinkle the dried cranberry's around and then add sauce and finally the bubbles.
