RED CURRY TURKEY MEATBALL LETTUCE WRAPS
Ingredients
Serves 4
1 lb (500 g) ground turkey thigh meat
2 x 13.6 oz (403 ml) cans coconut milk, divided
¼ cup (60 ml) panko bread crumbs
2 eggs
½ cup (125 ml) chopped onion
8 tsp (40 ml) chopped garlic, divided
8 tsp (40 ml) chopped ginger, divided
3 tbsp (45 ml) fish sauce, divided
1½ tsp + 2 tbsp (7.5 ml + 30 ml) sugar, divided
3 tbsp (45 ml) soy sauce, divided
1 tsp (5 ml) pepper
2 tbsp (30 ml) coconut oil
6 tbsp (90 ml) red curry paste
2 shallots, finely chopped
1 stalk lemongrass, crushed
3 slices galangal
3 lime leaves
3 Thai red chilies (optional)
½ cup (125 ml) green beans, blanched
1 green onion, julienned and placed in cold water, to curl
3 tbsp (45 ml) fried garlic
1 head green lettuce, leaves separated
½ bunch fresh cilantro
½ bunch fresh mint
½ bunch fresh Thai basil
Pickled Carrots and Radishes, make ahead, recipe follows
4 baby cucumbers, cut in half lengthwise
2 limes, cut into wedges
3 tbsp (45 ml) sambal oelek chili paste, to taste
PICKLED CARROTS AND RADISHES:
1 bunch heirloom carrots, washed and cut in half lengthwise
1 bunch radishes, cut into slices
½ cup (125 ml) rice vinegar
¼ cup (60 ml) white sugar
2 tbsp (30 ml) salt
2 slices ginger
¼ cup (60 ml) water
Instructions
- Preheat oven to 375 F (190 C).
- In a bowl, mix ground turkey, ¼ cup (60 ml) coconut milk, panko, eggs, chopped onion, 2 tsp (10 ml) chopped garlic, 2 tsp (10 ml) chopped ginger, 1 tbsp (15 ml) fish sauce, 1½ tsp (7.5 ml) sugar, 1 tbsp (15 ml) soy sauce and pepper. Roll turkey mixture into 16 balls, about 1 oz (30 g) each and place on a parchment lined sheet pan. Bake meatballs in preheated oven for about 15 minutes, or until cooked through and juices run clear when pierced. Set aside.
- In a medium-sized saucepan over medium heat, heat coconut oil. Add curry paste, chopped shallots, remaining garlic and ginger, cook for 5 minutes or until fragrant. Add remaining 2 tbsp (30 ml) fish sauce, 2 tbsp (30 ml) sugar, remaining 2 tbsp (30 ml) soy sauce, lemongrass, galangal, lime leaves, Thai chilies, if using, and remaining coconut milk. Bring to a boil, reduce heat to low and simmer for 30 minutes. Remove lemongrass, galangal, lime leaves and chilies, discard.
- Pour curry into a serving bowl. Arrange meatballs on sauce and garnish with green beans, green onion and fried garlic. Place bowl on a large serving platter and arrange lettuce, cilantro, mint, Thai basil, Pickled Carrots and Radishes, cucumbers and limes. Assemble lettuce wraps as desired, and serve with sambal oelek.
- To make PICKLED CARROTS AND RADISHES: Place carrots and radishes into a resealable container and set aside.
- In a small saucepan over high heat, bring remaining ingredients to a boil. Let pickling liquid cool and pour over vegetables. Refrigerate overnight before using, up to 2 weeks.
Drink Pairings
THAI GREEN CURRY WITH CHICKEN
Ingredients
Serves 4
4 chicken breasts, cut in half
4 tsp (20 ml) chopped garlic, divided
4 tsp (20 ml) chopped ginger, divided
2 tsp (10 ml) cornstarch
3½ tsp (17.5 ml) sugar, divided
3 tbsp (45 ml) fish sauce, divided
1 tbsp (15 ml) coconut oil
3 tbsp (45 ml) green curry paste, or to taste based on preferred spice level
2 x 13.6 oz (403 ml) cans coconut milk
2 slices galangal
3 lime leaves
1 stalk lemongrass, crushed
2 Thai red chilies, whole, to taste (optional)
⅓ cup (75 ml) chopped fresh cilantro, plus more for garnish
2 green onions, halved
2 limes, 1 juiced and 1 cut into 4 wedges
2 tbsp (30 ml) toasted macadamia or cashew nuts, crushed, plus more for garnish
2 tbsp (30 ml) fried shallots
cooked jasmine rice, to serve
Instructions
- In a small bowl, mix chicken breast with 2 tsp (10 ml) each chopped garlic and ginger, cornstarch, ½ tsp (2.5 ml) sugar, and 2 tsp (10 ml) fish sauce. Cover and let marinate in refrigerator for at least 30 minutes, preferably overnight, up to 2 days.
- Heat a medium to large heavybottomed saucepan over medium-high heat. Add coconut oil, then add chicken in a single layer and sear until golden brown on all sides, about 5 minutes total. Remove chicken and set aside.
- Place saucepan back on burner and turn down heat to medium. Add remaining 2 tsp (10 ml) chopped garlic and ginger and curry paste. Fry until curry paste becomes fragrant. Add coconut milk, 2 tbsp (30 ml) fish sauce, 2 tsp (10 ml) sugar, galangal, lime leaves, lemongrass and 1 chili (if using, and to taste). Bring curry to a boil, then turn down heat and simmer for 30 minutes. Remove lime leaves, galangal and lemongrass and discard. Add chicken and simmer for another 5 minutes, or just until chicken is cooked through and juices run clear.
- In a blender, blend chopped cilantro, green onions, lime juice, remaining 1 tsp (5 ml) each of fish sauce and sugar and remaining 1 Thai chili, if using, until it is a smooth purée. This cannot be made ahead of time, or it will lose its bright green colour. Stir this into curry immediately before serving. Garnish with remaining cilantro, nuts, fried shallots and lime wedges. Serve with jasmine rice.
Drink Pairings
HONEY RUM-GLAZED CORNISH HENS SERVED WITH WILD RICE STUFFING
Ingredients
Serves 8
3 tbsp (45 ml) unsalted butter, divided
½ medium yellow onion, chopped
1 celery stalk, chopped
2 garlic cloves, minced
¾ cup (175 ml) uncooked wild rice
2¾ cup (675 ml) unsalted chicken stock, divided
½ cup (125 ml) jasmine rice
½ cup (125 ml) chopped dried apricots
1 tsp (5 ml) chopped fresh thyme leaves
2 tbsp (30 ml) chopped fresh flat leaf parsley leaves
1 cup (250 ml) dark rum
3 tbsp (45 ml) honey
1 sprig thyme
4 Cornish hens (about 1¼ lbs (567 g) each)
4 Meyer lemons or regular lemons, halved
3 tbsp (45 ml) grapeseed oil
salt and pepper, to taste
Instructions
- Preheat oven to 425 F (220 C). Place an oiled wire rack in a large, rimmed baking sheet, set aside.
- In a medium saucepan over medium-high heat, melt 1 tbsp (15 ml) butter. Add onions and celery, cook, stirring often, until onions have softened, about 5 minutes. Stir in garlic and wild rice, cook, stirring constantly, for 1 minute. Add 2 cups (500 ml) chicken stock and bring to a boil. Once boiling, reduce heat to low, cover and simmer until rice is tender and liquid has absorbed, about 1 hour.
- While wild rice is cooking, in a small saucepan combine remaining ¾ cup (175 ml) stock with jasmine rice and bring to a boil over high heat. Cover, reduce heat to low and simmer until all stock has been absorbed, about 8 to 10 minutes. Remove saucepan from heat and let stand, covered, for 5 minutes. Fluff rice with a fork and stir in chopped apricots, thyme and parsley. Fold into wild rice mixture.
- In a small saucepan over medium-high heat, bring rum, honey and thyme sprig to a boil. Reduce liquid to about ¼ cup (60 ml), about 5 to 8 minutes. Remove from heat and swirl in remaining 2 tbsp (30 ml) butter and discard thyme sprig. Set aside.
- Stuff each Cornish hen with 2 lemon halves before tying ends of legs together with kitchen twine and tucking wing tips under back. Place each hen, breast side up, on prepared wire rack. Rub each with grapeseed oil and season lightly with salt and pepper. Roast until a thermometer inserted in thigh registers 160 F (71 C), about 30 to 35 minutes.
- Brush hens with rum mixture and continue to bake until hens are golden brown and a thermometer inserted in thigh registers 165 F (74 C), about another 10 minutes. If hens are browning too quickly, tent with tinfoil. Transfer rice to a baking dish, drizzle with a little chicken stock, cover with tinfoil and warm alongside hens in oven for the last 10 minutes of cooking. Once removed from oven, let hens rest at least 10 minutes.
- To serve, place rice on a platter and arrange roasted hens over top. Enjoy while warm.
Drink Pairings
INDIAN SPICED CHICKEN WITH ROOT VEGETABLES
Ingredients
Serves 4
4 large yellow potatoes, washed, cut into 1-in (2.5 cm) chunks
3 cups (750 ml) trimmed, halved Brussels sprouts
1 large red onion, peeled, cut into 8 wedges
2 medium carrots, peeled, cut into 1-in (2.5 cm) chunks
2 tsp (10 ml) cumin seeds
2 tsp (10 ml) fennel seeds
2 tsp (10 ml) yellow mustard seeds
1½ tsp (7.5 ml) ground turmeric
4 garlic cloves, minced
2 tsp (10 ml) freshly grated ginger
1 lemon, juice and finely grated zest
2 tsp (10 ml) salt, plus extra
¼ cup (60 ml) white wine
4 chicken thighs
4 chicken drumsticks
2 tbsp (30 ml) grapeseed oil
Pickled Red Onions, for garnish, make ahead, recipe follows
1 tbsp (15 ml) roughly chopped cilantro, for garnish
1 tbsp (15 ml) roughly chopped mint, for garnish
Turmeric Raita, to serve, make ahead, recipe follows
PICKLED RED ONIONS:
½ cup (125 ml) red wine vinegar
2 tbsp (30 ml) granulated sugar
½ tsp (2.5 ml) salt
½ small red onion, sliced into ⅛-in (0.25 cm) thick rings
TURMERIC RAITA:
1 tsp (5 ml) grapeseed oil
½ tsp (2.5 ml) brown mustard seeds
6 curry leaves (optional)
1 shallot, thinly sliced
½ tsp (2.5 ml) ground turmeric
¼ tsp (1 ml) salt
1 cup (250 ml) plain yogurt
1 tbsp (15 ml) cilantro, roughly chopped (optional)
Instructions
- Preheat oven to 425 F (220 C).
- In a large roasting pan or 9 x 13‑in (3.5 L) baking dish, place potatoes, Brussels sprouts, red onion and carrots before gently tossing together with cumin seed, fennel seed, mustard seed, turmeric, garlic, ginger, lemon zest and juice, salt and wine. Add chicken to pan and toss together. Place chicken skin side up on top of vegetables, drizzle with oil and sprinkle with additional salt, if desired. Roast in oven, uncovered, until potatoes and carrots are tender and chicken is cooked through, about 1 hour. Serve warm, garnished with Pickled Red Onions, cilantro and mint. Serve Turmeric Raita alongside.
- TO MAKE PICKLED RED ONIONS: In a small saucepan, bring vinegar, sugar and salt to a boil. Put red onion rings into a small heatproof bowl or container. Pour hot vinegar mixture over onions in bowl and let cool to room temperature stirring occasionally. Enjoy once cooled or cover and store in an airtight container in refrigerator for up to 3 weeks. Makes about ½ cup (125 ml)
- TO MAKE TURMERIC RAITA: In a small saucepan over medium heat, heat oil. Add mustard seed and cook, stirring until starting to pop, about 30 seconds. Add curry leaves, if using, and cook a few seconds before stirring in shallots, turmeric and salt. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Whisk in yogurt and cook for 30 seconds. Remove from heat and stir in cilantro, if using. Serve immediately. Makes about 1 cup (250 ml)
Drink Pairings
FAMILY-STYLE CHICKEN PIE
Ingredients
Serves 8 to 10
5 eggs
7 tbsp (105 ml) vinegar, divided
5 tbsp (75 ml) water
6 cups + ⅔ cup (1.5 L + 150 ml) flour, divided
1½ tsp (7.5 ml) salt
¾ lb (340 g) cold butter
¾ lb (340 g) cold margarine
12 skinless, boneless chicken thighs
salt and pepper, to taste
3 tbsp (45 ml) oil, divided
4 cups (1 L) button mushrooms
1 cup (250 ml) onion, finely chopped
2 cups (500 ml) diced carrots, cut into 1½-in (3.75 cm) pieces
2 cups (500 ml) diced celery, cut into 1½-in (3.75 cm) pieces
2 cups (500 ml) peas
4 cups (1 L) chicken stock
2 sprigs each, thyme and oregano
4 sage leaves
2 stems parsley
2 bay leaves
⅔ cup (150 ml) room temperature butter
1 tsp (5 ml) each, celery salt, garlic powder and white pepper
½ tsp (2.5 ml) paprika
3 tbsp (45 ml) prepared mustard, divided
2 cups (500 ml) milk
16 oz (500 g) bacon, finely chopped, fried and patted dry
1 egg wash (1 egg whisked with 2 tbsp (30 ml) water)
Instructions
- To make pastry, in a small bowl, lightly whisk 5 eggs, 5 tbsp (75 ml) vinegar and 5 tbsp (75 ml) water. Cover and place in freezer to chill.
- Place 6 cups (1.5 L) flour and 1½ tsp (7.5 ml) salt on clean counter. Using a knife or pastry cutter, cut in chilled butter and margarine to flour until it resembles coarse oatmeal. Make a well in centre of flour, and slowly pour in chilled egg mixture. Incorporate surrounding flour mixture until combined. Roll into a ball and divide into 6 portions. Cover each with plastic wrap and place in refrigerator to cool for at least 30 minutes. When ready to use, let rest at room temperature for 5 minutes. Can be refrigerated for 3 days or frozen for up to 1 week. Makes 6 pastry dough discs.
- To make filling, season chicken thighs with salt and pepper. In a frying pan, add 2 tbsp (30 ml) oil and fry chicken for about 7 minutes on each side. Remove from heat and place chicken and any juices in a bowl to cool. When cooled, cut into 1½-in (3.75 cm) chunks and set aside in bowl with juices. In same pan, fry mushrooms. Remove from pan and add to chicken.
- In a saucepan, sauté onions in 1 tbsp (15 ml) oil until lightly golden. Add carrots, celery and peas and continue cooking for about 2 minutes. Add chicken stock.
- Prepare a bouquet garni (bundle herbs and tie together) with thyme, oregano, sage, parsley and bay leaves. Add to stock. Cover and let simmer for 15 minutes. Remove bouquet garni and discard.
- In a large saucepan over medium heat, melt ⅔ cup (150 ml) butter. Add ⅔ cup (150 ml) flour and cook in butter until a smooth roux is formed. Whisk in celery salt, garlic powder, white pepper, paprika and 1 tbsp (15 ml) prepared mustard. Whisking constantly, gradually add milk until smooth and thick.
- Add 2 cups (500 ml) of stock to roux and mix until smooth. Add remaining stock and vegetables. Add cooked mushrooms, bacon and chicken. Mix until evenly distributed then add 2 tbsp (30 ml) vinegar. Turn off heat, cover and set aside to cool. At this point, filling can be refrigerated for up to 2 days before using.
- Combine 3 discs of room temperature pastry together and roll out to ¼-in (0.5 cm) thickness. Place over a rectangular baking dish about 12 x 10 x 2 ½-in (30 x 25 x 6.25 cm) to cover bottom and sides with a 1-in (2.5 cm) overhang. Brush 2 tbsp (30 ml) prepared mustard over pastry. Using a fork, prick holes in pastry along bottom and sides of pan. Pour in chicken filling and spread evenly. Moisten edges of pie with a little bit of water.
- Combine 2 pastry discs together and roll to about ¼-in (0.5 cm) thickness to cover pie. Using a fork, prick holes on surface to let steam escape during baking. Alternatively, create lattice; cut pastry into strips and weave into lattice top. Pinch edges of pastry to seal. Trim extra pastry. Pie is ready to be baked or can be frozen up to 1 week. Defrost in refrigerator before baking.
- When ready to bake, adjust rack in oven to centre position and preheat to 400 F (200 C).
- Roll last pastry disc to ¼-in (0.5 cm) thickness and cut into shapes to decorate top. Assemble as desired. Brush surface of pie with egg wash. Bake 50 to 60 minutes in oven until golden brown. Remove from oven and let cool for at least 15 minutes before serving.
Drink Pairings
CHICKEN RAMEN
Ingredients
Serves 4
½ tsp (2.5 ml) five-spice powder
¼ cup (60 ml) hoisin sauce
2 tsp (10 ml) tamari
4 boneless, skinless chicken breasts
8 cups (2 L) Ramen Broth, make ahead
16 shiitake mushrooms, stems removed
1 bunch spinach, washed
4 portions fresh or frozen ramen noodles, cooked according to package directions
4 Soy Eggs, halved, make ahead
1 cup (250 ml) canned corn
1 leek, white part only, julienned and put into ice water
SIMPLE RAMEN BROTH:
9 cups (2.1 L) chicken stock
2 packages Dashi granules
10 dried shiitake mushrooms, rinsed
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) mirin
1 tbsp (15 ml) sea salt, to taste
SOY EGG:
½ cup (125 ml) soy sauce
¼ cup (60 ml) cooking sake
¼ cup (60 ml) mirin
¼ cup (60 ml) sugar
4 eggs
Instructions
- In a large bowl, mix five-spice powder, hoisin sauce and tamari. Add chicken and marinate in fridge for at least 2 hours, or overnight.
- Preheat oven to 350 F (180 C), place chicken on a parchment-lined baking sheet, bake for 15 to 20 minutes, or until chicken is done and juices run clear when cut. Let sit for 5 minutes, then cut into slices.
- Bring prepared Ramen Broth to a boil and add mushrooms. Turn heat down and simmer until mushrooms are cooked, about 5 minutes. Remove mushrooms and set aside. Bring broth back to a boil, add spinach and simmer until cooked through, about 1 minute.
- Divide noodles into 4 bowls. Garnish each bowl with shiitake mushrooms, Soy Eggs, canned corn, leek and chicken. Ladle broth over each and serve.
- To make SIMPLE RAMEN BROTH: In a large pot, simmer all ingredients for 30 minutes. Remove mushrooms before serving. Adjust salt to taste. Makes 8 cups (2 L)
- To make SOY EGG: In a saucepan over high heat, bring all ingredients, except eggs, to a boil. Set aside and cool to room temperature.
- In a small saucepan, place eggs and cover with cold water. Bring to a boil over high heat. As soon as water comes to a boil, remove from heat. Leave eggs to sit for 4 minutes. Drain and run cold water over eggs until chilled, or add ice to water and let sit until chilled. Gently crack eggs and peel them. Place eggs in a jar and cover with soy mixture. Let marinate in refrigerator overnight before using. Eggs can be kept in refrigerator for up to 3 days. Makes 4 soy eggs
Drink Pairings
STUFFED VIDALIA ONION SERVED WITH PEARL COUSCOUS SALAD
Ingredients
Serves 6
6 large Vidalia onions, about 4 to 5-in (10 to 12.5 cm) each
1 tbsp (15 ml) olive oil
salt and pepper, to taste
2 tbsp (30 ml) butter
1 garlic clove, minced
1 lb (500 g) ground turkey
1 tsp (5 ml) ground cumin
½ tsp (2 ml) dried oregano
1 tbsp (15 ml) harissa or hot pepper paste
¼ cup (60 ml) chopped parsley
¼ cup (60 ml) grated Parmesan
PEARL COUSCOUS SALAD:
2 tbsp (30 ml) olive oil
2 cups (500 ml) pearl couscous
¼ cup (60 ml) shelled, roasted unsalted
pistachios, coarsely chopped
2¼ cups (560 ml) hot water or chicken stock
½ lemon, juice and finely grated zest
salt and pepper, to taste
6 to 8 dried apricots, coarsely chopped
½ cup (125 ml) dried currants
2 green onions, finely chopped
½ cup (125 ml) coarsely chopped mint
½ cup (125 ml) chopped flat leaf parsley
Instructions
- Preheat oven to 375 F (190 C).
- Slice top and bottom off each onion, about ¼-in (0.5 cm). Peel off outer papery layer as well as top layer of skin to reveal flesh. Using a spoon, gently scoop out centre, leaving a few outer layers, reserving scooped out onion pieces.
- Lightly rub onions with olive oil, season with salt and pepper and place in a small baking dish. Cover with foil and bake for 30 minutes, or until slightly soft but still firm. Remove from oven and remove foil.
- Chop ½ cup (125 ml) reserved onion. Melt butter in a large skillet over medium heat. Add chopped onion and garlic and sauté until just tender, about 3 minutes. Add ground turkey and sauté until cooked. Mix in cumin, oregano and harissa. Stir until well blended and add parsley. Season with salt and pepper.
- Divide stuffing mixture and carefully place into hollowed out onions. Cover with foil and bake for another 20 to 30 minutes, basting occasionally, until onions are tender. Uncover and sprinkle with Parmesan and bake for 10 minutes longer or until cheese has melted.
- To serve, plate stuffed onion with about 1 cup (250 ml) of Pearl Couscous Salad.
- To make PEARL COUSCOUS SALAD: Heat oil in a saucepan over medium heat. Add couscous, pistachios and cook, stirring, until toasted and lightly golden brown, about 5 to 7 minutes.
- Add water or broth, lemon juice and zest. Season to taste, bring to boil. Reduce heat to simmer, cover and cook until liquid is absorbed, about 10 minutes.
- Remove lid and stir in remaining ingredients. Serve warm with a little more lemon juice, if desired. Makes about 6 to 7 cups
Drink Pairings
MOROCCAN CHICKEN AND CHICKPEA STEW
Ingredients
Serves 4 to 6
1 tbsp (15 ml) olive oil
6 bone-in, skin-on chicken thighs
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
1 onion, chopped
2 garlic cloves, sliced
½ stick cinnamon
1 bay leaf
2 tsp (10 ml) harissa spice
3 tomatoes, chopped
1 x 28 oz (800 g) can chickpeas
1 lemon, peel only (use potato peeler to make strips)
½ lemon, juiced
2 cups (500 ml) chicken stock
½ cup (125 ml) water
3 prunes
1 cup (250 ml) olives
grilled flatbread or couscous, to serve
Instructions
- In a heavy-bottomed pot or Dutch oven over medium-high heat, warm oil.
- Season chicken with salt and pepper. Sear chicken, skin side down, until skin is golden brown, about 5 minutes. Turn chicken over and sear for another 5 minutes, or until golden brown. Remove chicken from pot and set aside.
- Reduce heat to medium-low, add onion and garlic, and sweat until soft and translucent. Reduce heat to low, add remaining ingredients and stir. Add chicken and cover. Simmer for 20 to 30 minutes, or until chicken is cooked through and juices run clear. Adjust seasoning as desired. Remove lemon peel, bay leaf and cinnamon stick before serving. Serve with grilled flatbread or couscous, if desired.
Drink Pairings
STUFFED TURKEY BREAST ROLL SERVED WITH POMEGRANATE CRANBERRY SAUCE AND PUMPKIN SAGE BISCUITS
Ingredients
Serves 6 to 8
3 cups (750 ml) Focaccia bread, torn into bite-size pieces
¼ cup (60 ml) unsalted butter, melted
¼ cup (60 ml) olive oil
1 large yellow onion, diced
4 celery stalks, diced
1 large apple, diced
2 tbsp (30 ml) minced mixed fresh herbs, such as sage, thyme and savory
salt and pepper, to taste
3 cups (750 ml) chicken stock, plus more if needed
½ cup (125 ml) apple juice or cider
3 to 4 lb (1.5 to 2 kg) boneless, turkey breast, butterflied and pounded to ½-in (1.25 cm) thickness
2 tbsp (30 ml) olive oil
Pomegranate Cranberry Sauce, to serve
Pumpkin Sage Biscuits, to serve, make ahead
POMEGRANATE CRANBERRY SAUCE:
1 x 14 oz (398 ml) can whole berry cranberry sauce
2 pomegranates, seeds only
PUMPKIN SAGE BISCUITS:
1 large egg
¾ cup (175 ml) canned pumpkin purée
1 cup (250 ml) buttermilk, plus extra
3 cups (750 ml) all-purpose flour, plus extra
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) salt
½ cup (125 ml) cold butter
2 small sage leaves, finely chopped
Instructions
- Preheat oven to 375 F (190 C).
- On a baking sheet, place Focaccia bread pieces and bake for 10 minutes, to dry out.
- In a medium frying pan over medium heat, melt butter then add olive oil. Add onion, celery and apples and sauté until translucent. Add fresh herbs and salt and pepper. Pour mixture into a large mixing bowl and let stand until cool enough to touch. Add bread, stock and apple juice and mix by hand. Set aside.
- Place turkey breast on a flat surface and cover with 2 to 3 cups (500 to 750 ml) of stuffing leaving a 1-in (2.5 cm) border of turkey on all sides. Starting at long end, roll turkey into a long cylinder (start at end with less skin so that skin will end up mostly on outside of roll). Tie roll with kitchen string with about 1½-in (3.75 cm) between each knot, trim strings.
- Line a baking sheet with foil, place turkey roll (seam side down) on sheet and brush with olive oil. Bake for 1 to 1½ hours, until internal temperature is 155 F (310 C). Place any extra stuffing into a small baking dish and bake alongside turkey roll for final 30 to 40 minutes, if desired. Remove and let stand for 5 minutes before slicing and serving. Serve with Pomegranate Cranberry Sauce and Pumpkin Sage Biscuits, as well as other desired sides.
- To make POMEGRANATE CRANBERRY SAUCE: In a bowl, mix ingredients together and let stand for 15 minutes before serving. Makes about 2 cups (500 ml)
- To make PUMPKIN SAGE BISCUITS: Preheat oven to 375 F (190 C).
- In a medium mixing bowl, whisk together egg, pumpkin purée and buttermilk, set aside.
- In a large bowl, whisk together flour, baking powder and salt. Grate butter over dry ingredients, tossing to coat, and make a well in middle. Pour wet ingredients into well, add sage leaves and mix lightly until combined to form a loose dough.
- Turn dough onto a floured countertop, knead lightly a couple of times just to bring it all together so that it is roughly 2-in (5 cm) high and smooth on top. Cut out biscuits in 2-in (5 cm) rounds and place on baking sheet. Brush tops with buttermilk. Bake for 12 to 14 minutes. Let cool for 5 minutes before serving. Makes 12 biscuits
Drink Pairings
CHICKEN FOIE GRAS, CELERIAC FONDANT, CHICKEN JUS
Ingredients
Serves 4 servings (with some chicken parts remaining for future use)
Chicken Leg, Breast, Wings and Drumettes (recipes below to be prepared before putting it all together)
Chicken Breast (recipe below)
Mousse (Foie Gras) Stuffed Leg (recipe below)
Confit Wings and Drumettes (recipe below)
Celeriac Fondant (recipe below)
Chicken Jus (recipe below)
chervil, tarragon, celery leaves, thinly sliced radish (for garnish)
1 tsp (5 ml) finely chopped chives
thin shaving of celery
PREPARATION OF THE CHICKEN:
1 whole chicken approx. 3-4 lbs (1.5- 2 kg)
1 tbsp (15 ml) salt
freshly ground black pepper, to taste
Chicken Breast
MOUSSE (FOIE GRAS) STUFFED CHICKEN LEG:
de-boned chicken legs
CHICKEN MOUSSE:
chicken tenders
2/3 cup (145 ml) whipping cream
2 tbsp (30 ml) pistachio, coarsely chopped (as green as possible)
½ tsp (2 ml) tarragon, chopped
2 pucks foie gras (available at gourmet and specialty food stores)
salt and freshly ground black pepper to taste
CONFIT WINGS AND DRUMETTES:
wings and drumettes
½ cup (125 ml) kosher salt
½ cup (125 ml) brown sugar
CELERIAC FONDANT:
1 medium celeriac
6 tbsp (90 ml) unsalted butter
5 sprigs thyme
3 garlic cloves, lightly smashed
salt and freshly ground black pepper, to taste
1 tbsp (15 ml) lemon juice
CHICKEN JUS:
2 tbsp (30 ml) canola oil
2 lbs ( 1 kg) chicken leg bones
1 leek, cut into 1-in (2.5 cm) squares
1 celery stalk, cut into ½-in (1.25 cm) dices
1 white onion, cut into ¼-in (.5 cm) slices
2 garlic cloves, skin removed
1 cup (250 ml) white button mushrooms, thinly sliced
4 sprigs thyme
1 bay leaf
1 cup (250 ml) each, white wine and sherry
8 cups (2 L) unsalted chicken stock
kosher salt, to taste
freshly ground black pepper, to taste
Instructions
- To make CHICKEN FOIE GRAS, CELERIAC FONDANT, CHICKEN JUS: Preheat oven to 350 F (180 C). Warm Celeriac Fondant in the oven until hot.
- Sear the stuffed chicken leg, skin-side down, until light golden brown.
- Warm chicken wings and drumettes in oven for 8 minutes and sprinkle with chives.
- Sear chicken breast, skin-side down, until golden brown in a skillet pan with oil.
- To serve, divide chicken parts into 4 equal portions, and arrange attractively on each plate on top of Chicken Jus.
- Add celeriac and garnish with a few sprigs each of chervil, tarragon, celery leaves and thinly sliced radish.
- To PREPARE THE CHICKEN: Remove breasts from chicken (leave skin on). Split each breast in half lengthwise, keeping the skin as intact as possible.
- Remove chicken tenders. With a sharp knife, carefully trim off tendon. Set aside.
- Remove legs and de-bone (leave skin on). Set aside.
- Remove wings, including drumette and wing tips. “French” the wings to expose the length of the bone, if desired. Set aside.
- Reserve bones for stock.
- To prepare CHICKEN BREAST: Preheat oven to 300 F (150 C). Season chicken breast with salt and pepper. Roast until an internal temperature of 150 F (65 C). Set aside to cool and then refrigerate until ready to use.
- To make MOUSSE (FOIE GRAS) STUFFED CHICKEN LEG: Lay one de-boned chicken leg, skin-side down, on piece of plastic warp on a flat surface. Lightly score the thigh meat, being careful not to cut through the skin, and open up the meat so it’s flat and covers as much surface area as possible. Season both sides of the leg with salt and pepper.
- Pipe mousse on the leg and carefully roll the meat into a log shape. Wrap tightly with plastic wrap and secure both ends with butcher’s twine. Poke a few small holes in the log (a cake tester or skewer works well for this).
- Steam on the stovetop on very low heat until the internal temperature reaches 150 F (65 C).
- Allow to cool completely, trim off both ends, and cut into 7 equal portions. Set aside or refrigerate until ready to use.
- To make CHICKEN MOUSSE: Dice foie gras into approximately ½-in (1 cm) cubes. In a food processor, emulsify the chicken tenders with half of the whipping cream.
- Fill a large mixing bowl with ice. Transfer emulsified chicken and whipping cream to a smaller mixing bowl and place on top of the ice bath to keep it well chilled. Slowly fold in the remaining whipping cream. Add salt and pepper to taste, and fold in foie gras, pistachios and tarragon. Transfer mixture to a piping bag. Reserve in the refrigerator.
- To prepare CONFIT WINGS AND DRUMETTES: Pre-heat oven to 180 F (85 C). In a mixing bowl, combine kosher salt and brown sugar. Submerge wings and drumettes in mixture, cover and let sit in the refrigerator for 60 minutes. Remove, and rinse with water. Bake for 2 hours. Remove chicken from fat and chill completely.
- To make CELERIAC FONDANT: Slice celeriac horizontally, approximately 2½-in (6.5 cm) thick. Using a round cutter, punch out a circle. In a pan, heat celeriac circle with butter until foamy. Add a small amount of salt and pepper, along with garlic and thyme. Continuously move the pan to keep the celeriac agitated until it turns golden brown and can be pierced through easily with a small skewer. Add lemon juice and additional seasoning to taste.
- To make CHICKEN JUS: Pre-heat oven to 400 F (200 C).
- Chop chicken leg bones into 1-in (2.5 cm) segments. Roast bones in oven for 20 minutes.
- Heat a heavy bottomed stock pot on medium high heat. Add oil and roast bones in pot for an additional 5 minutes. Add leeks, onion, garlic and button mushrooms. Cook for 5 more minutes, stirring often with a wooden spoon.
- Add white wine and reduce until almost dry. Add sherry and reduce until almost dry. Add chicken stock and reduce until approximately 1 cup (250 ml) of liquid remains, skimming often.