Sous vide turkey breast, red cabbage, pear tarte Tatin, Gorgonzola, chestnut
by
- Main
- Medium
- 2
- 2 hours 30 minutes
PT2H30M
Turkey breast can often be dry and overcooked, but by cooking it sous vide Shaun Rankin ensures a beautifully moist and tender finish. To give the dish a festive feel, the chef finishes the dish with Gorgonzola, chestnuts, red cabbage purée and caramelised pear tarte Tatin – the ultimate gourmet Christmas dinner.
Ingredients
Sous-vide turkey
- 1 turkey breast
- 1 garlic clove , crushed
- 2 sprigs of thyme
- 50g of butter
Red cabbage purée
- 1 red cabbage , finely sliced
- 2 banana shallots , finely sliced
- 1 tsp olive oil
- 50g of cranberries
- 100ml of ruby port
Pear tarte Tatin
- 1 pear
- 20g of butter
- 20g of caster sugar
- 1/2 vanilla pod, seeds scraped out
- puff pastry, two circles ready rolled, about 10cm in diameter
To garnish
- 1 pear
- 4 chestnuts , peeled and cooked
- Gorgonzola
- baby basil
Equipment
- Water bath
- Vacuum bags
- Chamber sealer
- Blowtorch
- Food processor
Method
1
Preheat a water bath to 68°C
2
Place the turkey in a vacuum bag with the garlic, thyme and a knob of the butter. Seal in a chamber sealer and cook in the water bath for 2 hours
- 1 garlic clove , crushed
- 2 sprigs of thyme
- 15g of butter
- 1 turkey breast
3
Meanwhile, make the red cabbage purée. Place the olive oil, red cabbage and shallots into a pan over a medium heat and sweat for 10 minutes. Add the cranberries and port, bring to a simmer and braise until the cabbage is tender and the port has reduced by 3/4
- 1 red cabbage , finely sliced
- 2 banana shallots , finely sliced
- 1 tsp olive oil
- 50g of cranberries
- 100ml of ruby port
4
Preheat an oven to 180°C/gas mark 4
5
Whilst the port is reducing, prepare the pear tarte Tatin. Peel the pear, cut in half lengthwise and remove the core. Place the butter in a small pan with the caster sugar and vanilla pod. Cook slowly over a low heat until caramelised
6
Add the 2 pear halves cut-side down and cover each pear with the puff pastry circles. Bake in the oven for 20 minutes, or until the pastry is crisp and golden
- puff pastry, two circles ready rolled, about 10cm in diameter
7
Remove 6 of the cranberries from the red cabbage mixture and reserve for garnish. Blend the rest of the mixture in the food processor until very smooth, then pass through a fine sieve
8
Remove the turkey from vacuum bag and carve into 2 neat portions. Sear in hot pan, basting with hot foaming butter, then leave to rest
- 15g of butter
9
Peel the remaining pear, cut into wedges and heat with a blowtorch until scorched
- 1 pear
10
To serve, place a portion of turkey on each plate with a portion of the pear tarte Tatin. Garnish with the Gorgonzola, chestnuts, charred pear, baby basil and the reserved cranberries
- 4 chestnuts , peeled
- Gorgonzola
- baby basil
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Sous vide turkey breast, red cabbage, pear tarte Tatin, Gorgonzola, chestnut
