蓝带食谱——栗子烤火鸡与时令蔬菜配糖水蔓樾莓和波特酒汁
这是一道圣诞节时令菜肴，火鸡以传统的配料烹制，佐以酸甜的糖水蔓樾莓均衡其口感。
进餐份额: 8
准备时间: 2 小时
食谱配料:
• 火鸡
• 栗子
• 蔓樾莓
• 烤土豆
• 波特酒
配料成分:
烤火鸡
6千克火鸡1只
5 克龙蒿叶
100 克黄油，软化
盐、胡椒
栗子填充
100 克熟栗子 去壳
1 只洋葱，切碎
20克黄油
1个蒜瓣，压碎
5克龙蒿，切碎
5克西芹，切碎
5克洋苏，切碎
200克鸡肉，绞碎
300克五花肉，绞碎
50克新鲜面包屑
1只鸡蛋
盐、胡椒
糖水蔓樾莓
100 克糖
100毫升水
半个橙皮
1个橙子榨汁
400克蔓樾莓
盐、胡椒
烤土豆，欧洲防风草根与烤薯片
4 个烤土豆
5 根欧洲防风草根
100 克黄油，融化
1 汤匙蜂蜜
盐、胡椒
8片烟熏厚培根
波特酒汁
300 克鸡翅，剁成块
200 克调味蔬菜（洋葱、胡萝卜、西芹与蒜苗）
百里香茎
400毫升波特酒
1升鸡高汤
盐、胡椒
时令蔬菜
300 克胡萝卜
300 克抱子甘蓝
制作方法
1. 将烤箱预热到170°C。
2. 烤火鸡：将火鸡腿去除，在火鸡中填充龙蒿与黄油调味。将火鸡与鸡腿一起放入烤箱烤制金棕色，并使其内部温度达到76°C，约需一个半小时。从烤箱中取出，用铝箔纸覆盖，放置20分钟。将烤盘备用，以制作波特酒汁。
3. 栗子填充：保留8个栗子做装饰。甜洋葱用黄油烹调至熟软。加入大蒜与切碎的香草。放置在一边冷却。在碗中将栗子、绞碎的鸡肉与五花肉、面包屑、鸡蛋和烹调好冷却的洋葱混合。用铝箔纸将混合物揉成香肠状，约50厘米长。用烤过火鸡的烤箱烤制约25分钟。
4. 糖水煮蔓樾莓：在炖锅中放入糖和水，搅拌使糖融化。大火加温煮水，不用搅拌。时不时的用水将炖锅边沿刷一下，以免糖凝结在边沿上。煮至糖水变成淡焦糖色。加入橙皮、橙汁和蔓樾莓。调至小火烹煮糖水直至粘稠。
5. 烤土豆、欧洲防风草根与烤薯片：准备蔬菜与薯片，在火鸡取出烤箱时即放入烤箱。土豆去皮，对半切开，在盐水中煮10分钟。将4根防风草根去皮对半切开。将土豆与防风草根放在黄油中烤制直至金棕色，约15分钟。加入蜂蜜并在使用前一直保持温度。将剩余的防风草根去皮切成片放入盘子中。将培根与防风草根片放在两片羊皮纸之中，然后放置在烤盘纸上。在上面再放一张烤盘纸使薄片能保持平整。烤至松脆，约12到15分钟。
6. 波特酒汁：将鸡翅放在待用的烤盘中烤至棕黄。去除多余的油脂。将调味蔬菜与百里香加入，继续上色，直到完全烹调熟，约5分钟。加入波特酒继续烤，使汁液浓缩至一半。加入鸡高汤，用低温烘烤约15分钟。滤出汁液，加入预留的完整的栗子，保持温度。
7. 时蔬：胡萝卜去皮对半切开，抱子甘蓝去除叶片。放入平底锅中，加盐水慢煮直到蔬菜变软，约6分钟。保持温度。
8. 装盘：将火鸡鸡胸其中一边的肉切片，约1厘米厚。将两片鸡胸肉与烤至棕黄的鸡腿肉放在盘子中。将填充物切成5厘米的片，放在鸡胸肉的叛变。将蔬菜、糖水蔓樾莓球与脆培根、防风草根与薯片摆放在盘子上。用百里香茎、完整的栗子波特酒汁做装饰。
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Roast turkey with chestnut stuffing, seasonal vegetables, cranberry compote and port wine jus
About this recipe
A Christmas feast of turkey served with all the traditional trimmings and balanced with the sweet and sour of cranberry compote.
Recipe - Roast turkey with chestnut stuffing, seasonal vegetables, cranberry compote and port wine jus
Serves: 8
Preparation time: 2 hours
In this recipe:
turkey
chestnuts
cranberries
baking potatoes
Port wine
Ingredients
Roast turkey with chestnut stuffing
1 x 6 kg turkey
5 g tarragon leaves
100 g butter, softened
salt, pepper
Chestnut stuffing
100 g cooked and peeled chestnuts
1 onion, finely chopped
20 g butter
1 garlic clove, crushed
5 g tarragon, finely chopped
5 g parsley, finely chopped
5 g sage, finely chopped
200 g ground chicken
300 g ground pork belly
50 g fresh breadcrumbs
1 egg
salt, pepper
Cranberry compote
100 g sugar
100 ml water
peel of ½ orange
juice of 1 orange
400 g cranberries
salt, pepper
Roast potatoes, parsnips and baked crisps
4 baking potatoes
5 parsnips
100 g butter, melted
1 tsp honey
salt, pepper
8 slices smoked slab bacon
Port wine jus
300 g chicken wings, chopped
200 g vegetables cut into mirepoix (onion, carrot, celery and garlic)
thyme sprigs
400 ml Port wine
1 liter chicken stock
salt, pepper
Seasonal vegetables
300 g carrots
300 g Brussels sprouts
Method
Preheat the oven to 170°C.
Roast turkey: Remove legs from turkey, place tarragon and butter underneath the skin of the crown and season. Roast turkey crown and legs in oven until golden brown and the core temperature has reached 76°C, about 1½ hours. Remove from oven, cover in aluminum paper and rest for 20 minutes. Reserve roasting pan for the port wine jus.
Chestnut stuffing: Reserve 8 whole chestnuts for garnish. Sweat onion in butter until soft. Add garlic and chopped herbs. Set aside to cool. In a bowl combine the remaining chestnuts, chicken, pork belly, bread crumbs, egg, seasoning and cooled onions. Roll mixture into a sausage shape about 50 cm long using aluminum paper and bake for 25 minutes in the same oven as the turkey.
Cranberry compote: Bring the sugar and water to a boil in a saucepan, stirring to dissolve the sugar. Increase heat to high and boil, without stirring. Brush down the sides of the pan occasionally with water to remove any sugar crystals. Boil until the sugar syrup turns a light caramel color. Add orange peel, orange juice and cranberries. Simmer over a low heat until a compote consistency is reached, about 15 minutes. Season to taste.
Roast potatoes, parsnips and baked crisps: Prepare vegetables and crisps for cooking so that both can be placed in the oven as soon as the turkey has been removed. Peel, halve, turn (optional) and boil potatoes in salted water for 10 minutes. Peel and halve 4 parsnips lengthways. Season and roast the potatoes and parsnips in butter until golden brown, about 15 minutes. Add honey to parsnips and keep warm until required. Peel the remaining parsnip and slice into disks. Place bacon and parsnip slices between 2 sheets of parchment paper and place on a baking sheet. Place an additional baking sheet on top to keep slices flat. Bake until crispy, about 12 to 15 minutes.
Port wine jus: Brown chicken wings in the reserved turkey roasting pan. Skim off excess fat and discard. Add mirepoix and thyme and continue to brown until cooked through, about 5 minutes. Deglaze with port wine and reduce by half. Add chicken stock and cook over low heat for about 15 minutes. Season, strain, add reserved whole chestnuts and keep warm.
Vegetables: Peel and halve carrots and remove outer leaves from Brussels sprouts. Add to pan of salted boiling water and boil gently until vegetables are soft, about 6 minutes. Keep warm.
To serve: Slice turkey crown on either side of the breast bone into 1 cm slices and arrange 2 slices on each plate along with some brown meat from the legs. Slice the roll of stuffing into 5 cm slices and place next to meat. Arrange vegetables, a quenelle of cranberry compote and crispy bacon and parsnip crisps. Decorate with thyme sprigs, whole chestnut and port wine jus.
【原文引自】：http://www.gheac.com/thread-4037-1-1.html
版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。
Roast turkey with chestnut stuffing, seasonal vegetables, cranberry compote and port wine jus
About this recipe
A Christmas feast of turkey served with all the traditional trimmings and balanced with the sweet and sour of cranberry compote.
Recipe - Roast turkey with chestnut stuffing, seasonal vegetables, cranberry compote and port wine jus
Serves: 8
Preparation time: 2 hours
In this recipe:
turkey
chestnuts
cranberries
baking potatoes
Port wine
Ingredients
Roast turkey with chestnut stuffing
1 x 6 kg turkey
5 g tarragon leaves
100 g butter, softened
salt, pepper
Chestnut stuffing
100 g cooked and peeled chestnuts
1 onion, finely chopped
20 g butter
1 garlic clove, crushed
5 g tarragon, finely chopped
5 g parsley, finely chopped
5 g sage, finely chopped
200 g ground chicken
300 g ground pork belly
50 g fresh breadcrumbs
1 egg
salt, pepper
Cranberry compote
100 g sugar
100 ml water
peel of ½ orange
juice of 1 orange
400 g cranberries
salt, pepper
Roast potatoes, parsnips and baked crisps
4 baking potatoes
5 parsnips
100 g butter, melted
1 tsp honey
salt, pepper
8 slices smoked slab bacon
Port wine jus
300 g chicken wings, chopped
200 g vegetables cut into mirepoix (onion, carrot, celery and garlic)
thyme sprigs
400 ml Port wine
1 liter chicken stock
salt, pepper
Seasonal vegetables
300 g carrots
300 g Brussels sprouts
Method
Preheat the oven to 170°C.
Roast turkey: Remove legs from turkey, place tarragon and butter underneath the skin of the crown and season. Roast turkey crown and legs in oven until golden brown and the core temperature has reached 76°C, about 1½ hours. Remove from oven, cover in aluminum paper and rest for 20 minutes. Reserve roasting pan for the port wine jus.
Chestnut stuffing: Reserve 8 whole chestnuts for garnish. Sweat onion in butter until soft. Add garlic and chopped herbs. Set aside to cool. In a bowl combine the remaining chestnuts, chicken, pork belly, bread crumbs, egg, seasoning and cooled onions. Roll mixture into a sausage shape about 50 cm long using aluminum paper and bake for 25 minutes in the same oven as the turkey.
Cranberry compote: Bring the sugar and water to a boil in a saucepan, stirring to dissolve the sugar. Increase heat to high and boil, without stirring. Brush down the sides of the pan occasionally with water to remove any sugar crystals. Boil until the sugar syrup turns a light caramel color. Add orange peel, orange juice and cranberries. Simmer over a low heat until a compote consistency is reached, about 15 minutes. Season to taste.
Roast potatoes, parsnips and baked crisps: Prepare vegetables and crisps for cooking so that both can be placed in the oven as soon as the turkey has been removed. Peel, halve, turn (optional) and boil potatoes in salted water for 10 minutes. Peel and halve 4 parsnips lengthways. Season and roast the potatoes and parsnips in butter until golden brown, about 15 minutes. Add honey to parsnips and keep warm until required. Peel the remaining parsnip and slice into disks. Place bacon and parsnip slices between 2 sheets of parchment paper and place on a baking sheet. Place an additional baking sheet on top to keep slices flat. Bake until crispy, about 12 to 15 minutes.
Port wine jus: Brown chicken wings in the reserved turkey roasting pan. Skim off excess fat and discard. Add mirepoix and thyme and continue to brown until cooked through, about 5 minutes. Deglaze with port wine and reduce by half. Add chicken stock and cook over low heat for about 15 minutes. Season, strain, add reserved whole chestnuts and keep warm.
Vegetables: Peel and halve carrots and remove outer leaves from Brussels sprouts. Add to pan of salted boiling water and boil gently until vegetables are soft, about 6 minutes. Keep warm.
To serve: Slice turkey crown on either side of the breast bone into 1 cm slices and arrange 2 slices on each plate along with some brown meat from the legs. Slice the roll of stuffing into 5 cm slices and place next to meat. Arrange vegetables, a quenelle of cranberry compote and crispy bacon and parsnip crisps. Decorate with thyme sprigs, whole chestnut and port wine jus.
【原文引自】：http://www.gheac.com/thread-4037-1-1.html
版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。
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