FINE DINING MONSTER

  Turkey breast roulade with cranberry stuffing Ingredients (17) 1 (2kg) boneless turkey breast, skin on 1 1/2 tbs salt flakes 2 tsp brown sugar 1 tsp coarsely ground black pepper 30g unsalted butter Steamed broccolini and asparagus, dressed salad leaves and cranberry relish, to serve Stuffing 60g unsalted butter, chopped 1 small onion, finely chopped 1 stalk celery, finely chopped 1/2 cup (80g) dried whole cranberries 2 tbs each of chopped sage and fresh thyme leaves 1/2 cup (125ml) dry white wine 1 cup (50g) panko breadcrumbs 1/2 cup (125ml) chicken stock 2 large eggs, at room temperature Gravy 1 1/2 tbs plain flour 2 cups (500ml) chicken stock The cost per serving includes staple ingredients, costs vary based on individual supermarkets and is an estimate only. Method 1. To prepare the turkey, carefully remove skin from breast by using your fingers to gently pry it away from the flesh, trying not to tear as you go. Transfer skin to ...

  Christmas Goose Ingredients 12 lb. goose Salt and freshly ground black pepper 3 medium carrots, scrubbed and cut in half 3 stalks celery, cut in half 1 head garlic, cut in half crosswise 1 bunch fresh thyme sprigs 1 bunch fresh sage 1 medium onion, cut in half 8 sprigs flat-leaf fresh parsley 1 dried bay leaf 1 tsp. whole black peppercorns 1/2 cup white wine 1 Tbsp. unsalted butter Directions If goose is frozen, place it in the refrigerator overnight to thaw. Remove goose from the refrigerator, and let it stand at room temperature for 30 minutes. Heat oven to 400°F. Rinse goose inside and out with cold running water, and pat it dry with paper towels. Trim as much of the excess fat as possible from the opening of the cavity. Remove the first and second joints of the wings, and set them aside for use in making the sto...

  Simple Roasted Turkey Ingredients 1 (14- to 16-lb.) fresh or frozen, thawed whole turkey, with giblets and neck reserved for Homemade Turkey Stock 2 Tbsp. kosher salt 1 Tbsp. black pepper 1 large (12 oz.) yellow onion, quartered 3 bay leaves  1 head garlic, halved crosswise 2 Tbsp. olive oil Directions Prepare oven and turkey: Preheat oven to 450°F with oven rack in lower third of oven. Place a roasting rack in a large roasting pan lined with aluminum foil. Pat turkey dry with paper towels. Season turkey: Season on all sides with salt and pepper; place onion, bay leaves, and garlic in cavity. Truss turkey: Tie ends of legs together with kitchen twine; tuck wing tips under. Place on rack in prepared pan, breast side up, and brush with oil. Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood Roast turkey: Bake in lower third of preheated oven 45 minutes. Loos...

  Legumes and Goose Liver Paté ingredients Lentils 200 g, cooked Goose liver 300 g (in alternative, chicken liver) Shallots 1 Butter 125 g Cream 150 ml, liquid Cognac 30 ml Aromatic herbs 5 g, diced (e. g. parsley, chive, rosemary) Chili pepper 1 pinch Salt To taste Preparation Clean and dice liver. Peel and dice shallot. Melt 40 g butter in a saucepan and add diced shallot, stirring and cooking until transparent. Add diced liver and season with salt and hot pepper. Stir and cook for 3 minutes. Splash with Cognac and continue cooking for another three minutes. Remove from heat and add the rest of the butter, in pieces. Add lentils and taste for salt. Purée in a blender or put through a sieve to obtain a fine purée. Work in the cream and the diced herbs, and leave to cool. Pour the purée into 8 clear glasses and let it cool. Serve with bread slices toasted in the oven then brushed with olive oil and herbs. Wine pairing: Grillo  

  Thanksgiving Won Tons Ingredients 1 ½ cups cooked turkey breast meat, shredded ⅔ cup dried cranberries ⅓ cup slivered almonds ½ cup cranberry sauce 1 (14 ounce) package wonton wrappers 1 quart vegetable oil for frying Directions Mix the turkey, cranberries, almonds, and cranberry sauce in a bowl. Place about 1 teaspoon of the mixture in the center of each wonton wrapper. Fold wrappers over filling, moisten edges, and press with a fork to seal. Heat the oil in large skillet or deep fryer. Fry the wontons in the hot oil until golden brown. Drain on paper towels.

  Tofurkey Roll with Mushrooms Ingredients Mushrooms 1 kg, champignon Extra virgin olive oil 30 ml Garlic 1 clove Parsley 15 g, chopped Soy cream 100 ml Cornstarch 10 g Salt Pepper Tofu 300 g, silken Vegetable stock 125 ml Onion 80 g, chopped Wheat 230 g Nutritional yeast flakes 30 g Salt 6 g Paprika 3 g Oregano 2 g, dried Brisée dough 1 roll Preparation For the filling Clean the mushrooms and cut them into small pieces. Cook the mushrooms in a pan with a little oil, garlic, salt and pepper, for about 20 minutes. Turn off the heat and add the parsley, soy cream and cornstarch. Stir and set aside. For the roll Put the dry ingredients in a bowl and mix. Pour the liquid ingredients and the dry ones in a food processor and mix until a spongy douhgh. Roll out the dough on alluminum foil, creating a square of about 35cm x 25cm. Pour the mushrooms in the center of the square and roll it in the aluminum. Roll it very tight and cook in the steamer...

  Turkey Tetrazzini Ingredients 1 pound dried spaghetti 1 ½ pounds leftover cooked turkey chopped into bite-sized chunks. about 6 cups worth 20 ounces cream of mushroom soup two 10 ounce cans 10 ounces cream of chicken soup 14 ounces canned peas drained 1 ½ cups sour cream ⅓ cup low sodium chicken stock 1 teaspoon sea salt 1 teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon ground black pepper ¼ cup grated parmesan 1 cup shredded cheddar cheese 1 cup shredded mozzarella cheese Before You Begin This recipe uses leftover turkey. You can use leftover Thanksgiving roasted turkey or prep a batch of crockpot turkey breast. Feel free to shred or cube the turkey, both ways will work well. We used two 10 oz cans of cream of mushroom soup as well as a 10 oz can of cream of chicken ...

  Quail Risotto (Risotto con le quaglie) Ingredients 2 whole quail, cleaned 2 leaves fresh sage 4 thin slices pancetta 2 tablespoons butter, divided, or as needed 2 tablespoons brandy 1 cup beef stock, divided ½ cup dry white wine, divided salt and ground black pepper to taste 1 onion, finely chopped 1 cup Arborio rice 4 tablespoons grated Parmigiano cheese, divided Directions Season the insides of the quail with salt and pepper and insert a sage leaf into each. Wrap each with pancetta slices, fastening with toothpicks. Melt 1 tablespoon butter in a saucepan over medium-high heat. Brown quail, moistening with brandy, 1/2 of the beef stock, and 1/2 of the wine, until most of the wine has evaporated, 5 to 7 minutes. Season with salt and pepper, and transfer mixture to a baking dish. Roast in the preheated oven until quail are no longer pink in the centers and juic...

  Venetian Duck Ragù with Pappardelle Pasta Ingredients ▢ 2 large duck legs ▢ 1 carrot finely chopped ▢ 1 onion finely chopped ▢ 1 stick celery finely chopped ▢ ½ orange zest ▢ ½ juice of 1 orange ▢ 1 teaspoon cinnamon ▢ 1 cup (150g) passata (pureed tomatoes) ▢ 1 heaped tbsp tomato paste ▢ ⅔ cup (150ml) white wine ▢ 5 cups (1.2 litres) chicken stock ▢ salt and pepper ▢ 1 bay leaf ▢ 2 tablespoon olive oil ▢ 14 oz (400g) pappardelle pasta ▢ parmesan , for serving Instructions Season the duck with salt and pepper then rub it all over with ½ teaspoon cinnamon. Sear it skin down first in a large pan with a little olive oil on a medium to low heat for 7-8 minutes on each side until browned, set aside on a plate. Add 1 tablespoon of olive oil to the same pan, add the chopped carrot, onion and celery, orange zest, bay...

  Hoisin-glazed turkey rissoles Ingredients (6) 1 1/2 tbsp extra virgin olive oil 1 red capsicum, deseeded, finely chopped 300g sweet potato, peeled, coarsely grated 120g baby spinach, plus extra, to serve 400g turkey breast mince 1 tbsp hoisin sauce, plus 2 tbsp, extra Method Step 1 Heat 2 tsp oil in a large non-stick frying pan over medium heat. Add capsicum and cook, stirring, for 1 minute or until it starts to soften. Add sweet potato and cook, stirring, for 2-3 minutes or until softened. Transfer to a large bowl. Set aside to cool. Step 2 Meanwhile, place the spinach in a heatproof bowl and cover with boiling water. Set aside for 10 seconds to wilt. Drain. Refresh under cold running water. Drain. Use clean hands to squeeze any excess liquid from the spinach. Coarsely chop then add to the sweet potato mixture. Step 3 Add the turkey and hoisin to the sweet potato mixture. Season. Use clean ha...

  Five spice mock duck with Chinese vegetables Ingredients (13) 2 x 415g cans Sanitarium tender pieces, washed and drained 100ml plum sauce 2 tsp Chinese five spice 3 garlic cloves, grated 4 cm piece fresh ginger, peeled, grated 2 tsp sesame oil 2 tbsp peanut oil 5 shallots, cut into 5cm lengths 1 bunch Chinese broccoli (gai lan), cut into 5cm lengths 1 carrot, peeled, sliced 227g can bamboo shoots, drained Steamed white rice, to serve 1/2 cup (80g) roast peanuts, roughly chopped Method Step 1 Place the tender pieces in a large bowl. Add the plum sauce, five spice, garlic, ginger and sesame oil. Toss to combine. Set aside in the fridge for at least 30 minutes to marinate. Step 2 Heat 1 tablespoon peanut oil in a wok. Stir-fry the shallots for 2 minutes or until soft. Remove. Stir-fry the Chinese broccoli, carrot and bamboo shoots for 3 minutes or just until tender. Remove from the wok. Step 3 Add the remaining peanut oil. Stir-fry...

  Fig and Duck Breast Kebabs INGREDIENTS Figs 6 Duck 16, breast, slices, smoked, Salt Pepper freshly ground Skewers 8 Preparation How to make delicious fig and duck breast kebabs Wash the figs and quarter lengthwise. Roll up the slices of duck breast. Thread onto skewers, alternating fig quarters with slices of duck breast. Season with salt and pepper. Fry briefly shortly before serving or serve cold.

  Chicago Style Roast Duck Ingredients 1 (4 pound) whole duck 1 tablespoon garlic powder 1 tablespoon onion powder salt and pepper, to taste 2 tablespoons caraway seeds Directions Preheat oven to 425 degrees F (220 degrees C). Wash duck and pat dry. Score breast and legs by cutting into skin with sharp knife, going 2/3 of the way through the skin, being careful not to slice into meat. Season the cavity and the outside of the duck with garlic powder, onion powder, salt, and pepper; massage spices into meat. Sprinkle caraway seeds over duck, and into scored skin. Place on a rack in a roasting pan, breast side up. Roast duck in preheated oven for 15 minutes. Turn breast side down, and roast for an additional 15 minutes. Remove duck from the oven; reduce oven temperature to 350 degrees F. Turn duck breast side up again, and return to the oven for 20 minutes. Turn duck one more time, breast side down. Roast for a final 20 minut...

  Cranberry Orange Duck Ingredients 1 teaspoon Chinese five-spice powder, or more to taste 1 (5 1/2 pound) whole duck 1 onion, chopped 1 orange - zested, peeled, and cubed 1 (12 ounce) bag fresh cranberries 1 ounce brandy-based orange liqueur (such as Grand Marnier®) 1 tablespoon honey 1 tablespoon white sugar 1 teaspoon soy sauce Directions Preheat oven to 325 degrees F (165 degrees C). Sprinkle Chinese five-spice powder inside the duck cavity. Add chopped onion and cubed orange. Combine cranberries, orange liqueur, honey, white sugar, and soy sauce in a saucepan. Cook and stir until glaze reaches a jam-like consistency, 7 to 10 minutes. Allow to cool slightly, about 3 minutes. Place duck on a roasting rack inside a roasting pan; baste with the glaze. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 1/2 hours. An instant-read ...

  Orange Glaze Duck Ingredients 1 (12 fluid ounce) can or bottle orange soda 1 (6 ounce) can frozen orange juice concentrate, thawed ½ (18 ounce) bottle honey barbecue sauce ¼ cup brown sugar ⅓ cup bottled teriyaki sauce 1 (5 pound) whole frozen duckling, thawed 1 (4.5 ounce) can sliced mushrooms, drained Directions Pour the orange soda, orange juice concentrate, barbecue sauce, brown sugar, and teriyaki sauce into a bowl, and stir to combine and dissolve the sugar. Preheat oven to 350 degrees F (175 degrees C). Remove any excess pieces of fat from inside the duckling, place the duck into a roasting pan, and prick the skin all over with a fork to allow the fat to drain off while roasting. Brush the duckling with the orange mixture. Place the mushrooms into the cavity of the duck, and spoon in some of the orange sauce. Roast the duck in the preheated oven, brushing it every 20 to 30 minut...

  Duck Adobo Ingredients 6 duck legs salt and freshly ground black pepper to taste 1 tablespoon vegetable oil 1 large onion, sliced 8 cloves garlic, minced 1 ½ cups chicken broth 1 cup seasoned rice vinegar ½ cup soy sauce, or to taste 2 teaspoons sambal chili paste, or other hot pepper sauce to taste 2 bay leaves Directions Season duck legs with salt and black pepper. Heat oil in a large, deep skillet over medium-high heat. Add duck legs, skin-side down, and cook until browned, 3 to 4 minutes per side. Transfer to a plate; drain all but 1 tablespoon fat from the skillet. Cook onion in reserved duck fat over medium heat until it begins to turn translucent, 3 to 4 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in broth, vinegar, soy sauce, chili paste, and bay leaves; bring to a simmer. Return duck legs to the skillet, loosely cover, and simmer unt...

  Duck Fesenjān Ingredients 8 duck legs salt and freshly ground black pepper to taste 2 tablespoons vegetable oil ¼ cup water, or as needed 3 tablespoons olive oil, or more to taste 2 cups diced yellow onion 1 teaspoon ground turmeric ½ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg 6 cups chicken broth, or more as needed ⅔ cup pomegranate molasses ¼ cup honey 3 cups walnut halves Directions Season duck legs all over with salt and pepper. Heat vegetable oil in a large skillet over high heat. Place duck legs, skin-side down, in hot oil and cook until browned, 2 to 5 minutes. Turn and cook until browned on the other side, 2 to 4 minutes. Transfer legs to a plate; pour rendered duck fat into a bowl. Pour water into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon...

    Prosciutto-Wrapped Pork Tenderloin with Crispy Sage Ingredients 1 pound pork tenderloin salt and ground black pepper to taste 1 bunch fresh sage, leaves removed and stems discarded, divided 6 ounces prosciutto 1 tablespoon olive oil, or more as needed Directions Preheat oven to 350 degrees F (175 degrees C). Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap. Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet. Bake tenderloin in the preheated oven until pork is cooked through, about 20 minute...

  Duck Fried Rice Ingredients 1 cup chopped Chinese roast duck meat, skin and fat separated and set aside ½ cup thinly sliced Chinese barbecued pork 6 green onions, thinly sliced 2 tablespoons soy sauce 2 eggs, beaten 3 cups cooked and chilled long-grain rice salt and pepper to taste Directions Cook duck skin and fat in a wok or large skillet over medium heat until skin is crispy, and fat has rendered, about 10 minutes. Increase heat to medium-high, and stir in duck meat, pork, ½ of the green onions, and soy sauce. Cook and stir until meats are heated through, about 5 minutes. Add rice and toss together until rice is hot and sizzling, about 5 minutes. Make a wide well in the middle of rice, exposing the bottom of the pan. Pour in beaten eggs and stir until the eggs have scrambled. Then stir scrambled eggs into rice along with remaining green onions. Toss and stir until rice is very hot, about 5 minutes. Season ...

  Maple-Smoked Duck Breasts Ingredients 2 boneless duck breast halves, skin on 2 tablespoons kosher salt 2 teaspoons cracked black pepper 3 tablespoons maple syrup 2 teaspoons maple syrup maple wood chips Directions Season duck breasts on all sides with salt and pepper. Place in a shallow dish and cover with 3 tablespoons maple syrup. Cover, place in refrigerator, and allow to marinate 12 to 24 hours. Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips. Remove duck breasts from marinade and rinse well. Pat dry with paper towels. Use a sharp knife to cut shallow cross-hatch marks into duck breast skin; do not cut all the way through to the meat. Brush with 2 teaspoons maple syrup. Place duck breasts, skin-side up, on grill rack in the smoker. Place a drip pan underneath. Smoke at 225 degrees F (110 degrees C) for 3 to 4 hours, adding more maple w...