The four team members prepared a scrumptious turkey leg with air dried fruits and pistachio terrine as part of its entry, which had to comprise an Amuse Bouche, Plated Starters and Plated Sweets, six portions of each, which had to be the same, plus a Restaurant Platter (two servings) and a Show Platter of Fish, Meat, Poultry and / or Game (six servings).
The Salon, hosted over 80 competition classes and was a major feature at Hotelympia, illustrating the wonderful skills and talents of all those employed in our industry, both in the UK and around the world. All competitors were asked to consider sustainability, sourcing produce and controlling and saving on wastage and energy.
Two of the team behind the recipe were the Culinary Academy's Christopher Basten, vice chairman of the Craft Guild of Chefs and Fergus Martin, executive chef at the Wyboston Lakes Conference and Training Centre.
Stuffed turkey leg with air dried fruits and pistachio - makes 1kg terrine
- 1 boned out leg of turkey, (try to keep whole with no cuts or split to the skin)
- 50g pitted and chopped prunes
- 50g pitted and chopped apricots
- 20g of dried cranberries
- 1 tablespoon pistachio nuts
- 150g of turkey trimmings finely minced
- 20g of fresh white breadcrumbs
- Seasonings to taste to include, salt, pepper, mace, marjoram and garlic
- Preheat oven to 350 degrees Fahrenheit (moderate oven) and preheat a roasting tin half filled with water at the same time. Season inside the leg well
- Combine the rest of the ingredient's and gently fill the turkey leg
- Gather each end and tie with butchers string
- Gently wrap in cling film and push into your chosen terrine mould
- Cover Terrine with tin foil and place in roasting tin for 35 minutes
- Remove from tin and place a weight on top to aid the press
- Chill overnight before decorating and slicing
For more information on the benefits of using British turkey, call 0845 519 4097 or log onto www.bernardmatthewsfoodservice.co.uk
This press release was provided by Bernard Matthews Foodservice