Sous vide turkey breast, red cabbage, pear tarte Tatin, Gorgonzola, chestnut

by Shaun Rankin
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2
2 hours 30 minutes

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

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
  • 1 pear
  • 20g of butter
  • 20g of caster sugar
  • 1/2 vanilla pod, seeds scraped out
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