Wednesday, December 13, 2006

Gordon Ramsey's turkey leg ballotine; 16 Nov 2002

"...Oh, and I can't find Gordon Ramsey's blasted recipe for boned out turkey legs with sausagemeat and something else stuffing. This is a key part of my Christmas feast, and since the motherboard self-destructed last month, I've lost forever..."
Or so I thought. Scouring the Times Online website I finally came up trumps. So here it is; Gordon Ramsey's recipe for turkey leg ballotine. Thank you Gordon, and my apologies for wandering from gardening.

1 large turkey leg or thigh joint
6oz wild mushrooms or chestnut mushrooms
2-3 tbsp olive oil
1 shallot, chopped finely
2 tbsp dry white wine
2 large good quality sausages or 4oz premium sausage meat
Sea salt and freshly ground black pepper

1. Slit the turkey leg lengthways and bone out taking care not to puncture the skin. Spread the meat flat on a board skin-side down.
2. Chop the mushrooms finely and sauté with the shallot in olive oil for about 5 minutes until softened. Season well then add the wine and cook for a minute. Cool.
3. Peel the skin from the sausages and mix the meat with the mushrooms. Spread the mixture inside the boned turkey leg. Roll up firmly, season the skin side and wrap tightly in oiled foil. Chill overnight.
4. To cook, place the foil parcel in a small roasting pan. Preheat the oven to 180c. Cook for 45 minutes then reduce the heat to 160c and continue cooking for another 45 minutes. Unwrap the foil for the last half hour to brown the skin.
5. Allow to stand for 10 minutes before slicing thickly. Strain the juices into a small pan. Bubble up with a splash of wine and a tablespoon of crème fraîche for a simple gravy
I don't tend to bother with step 5, due to sheer greed and impatience.

No comments: