Turkey with cranberry bubbles

Surprise your guests this festive season and change up your traditional Christmas dinner by introducing some amazing and flavours and textures.

Prep time 12 hours plus 1 hour | Cook time 30 minutes

 

Ingredients

Turkey crown supreme 200g (cooked 65°c 1 hour 30 minutes) sous vide, chargrilled to finish. Keep warm.

 

Dried cranberries

Ingredients

Dried cranberries

100g granulated sugar

50g water

Caster sugar for rolling

 

Method

Boil the granulated sugar and water and 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

Ingredients

100g leftover sourdough bread (crusts removed)

100ml whole milk

1 tspn Essential Cuisine savoury stock

1g ground mixed spice

Sosa Maltosec

 

Method

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.

 

Cranberry bubbles

Ingredients

500ml cranberry juice

5g Sosa Albuwhip

1g Sosa Gelespessa

75g golden syrup

 

Method

Mix together with a hand blender and using an electric air pump, make the large bubbles.


Gravy

Ingredients

100ml Essential Cuisine chicken glace

100ml Essential Cuisine veal stock

5g Sosa Gelespessa

 

Method

Bring the three ingredients together with a hand blender then bring to the boil to thicken.

 

For more recipes download our magic of Christmas magazine 

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