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
Turkey crown supreme 200g
Cook the turkey for 1 hours 30 minutes at 65°c sous vide, then chargrill to finish. Keep warm.
100g granulated sugar
Caster sugar for rolling
Boil 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
100g leftover sourdough bread (crusts removed)
100ml whole milk
1 tspn Essential Cuisine savoury stock
1g ground mixed spice
Place 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.
500ml cranberry juice
75g golden syrup
Mix together with a hand blender and using an electric air pump, make the large bubbles.
Bring the three ingredients together with a hand blender then bring to the boil to thicken.
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.
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