احتفل بأجواء العيد مع لفائف الديك الرومي المدخّن

تجهيز

• 1
  METHOD :- Cut and debone the turkey into halves, save the trimmings.
• 2
  Hammer each half to about 3mm.
• 3
  Add the trimmings in a blender with the cream, salt, pepper, butter and truffle pickles. Blend till a smooth paste forms.
• 4
  Place the hammered turkey half on plastic cling-film, spread the paste along the turkey, place the duck liver in the center, and tightly roll the turkey into a roll.
• 5
  Secure each turkey roll with meat strings.
• 6
  Place the turkey roll in a sous-vide bag with rosemary, laurel leaves, black peppercorn and vacuum seal completely.
• 7
  Cook using sous-vide at 65 degree C for 4 hours.
Once cooked, allow to cool before unwrapping.
• 8
  Mix the CHEF® Demi-Glace and MAGG|® Professional Smoked Seasoning with water and boil for 4 minutes.
• 9
  Brush the cooked turkey roll with the glaze and bake at 200 degree C for 8 minutes or until golden brown.
• 10
  In a stainless-steel pan, sauté the chopped mushrooms with butter and black pepper.
• 11
  SERVING :- Slice the baked turkey roll into 2.5cm slices.
• 12
  Place the turkey roll slices on a bed of sautéed mushrooms.
• 13
  Garnish with fried baby mushroom bundle before serving.