UNITED KINGDOM | Four Seasons Hotel Hampshire's Christmas Recipe
Lee Young, the Head Chef at the Bistro Restaurant, has recently developed a new recipe for Christmas. Christmas has officially come early, enjoy!
Rolled Roast Turkey with Vodka Cranberry Sauce
For the Cranberry, Orange & Vodka Sauce - Make two days in advance.
300g frozen cranberries
Zest of 1 orange
Juice of 2 oranges
15ml of vodka
For the Turkey
1 turkey breast (boned and rolled)
1 turkey leg (boned and rolled)
For the stuffing (see Turkey Leg)
1 clove of garlic
6 Cumberland sausages
10g of chopped parsley
For the Vegetables
6 roasting potatoes
3 large parsnips
3 large carrots
1 tbsp of honey
500g Brussel sprouts
250g unsalted butter
Salt and pepper to taste
For the Turkey Gravy
500g of turkey bones
1 clove of garlic
2 celery sticks
500ml of chicken stock
500ml of veal jus
For the Pigs in Blankets
Cranberry, Orange & Vodka Sauce
Add all ingredients into a pan and cook on a medium heat. Bring to the boil. Cook for about 10 minutes, take off the heat and allow to cool. Leave for two days before use.
Get turkey breast and leg boned and rolled from a butcher. Roll the turkey leg in cling film and wrap tightly. Split the turkey breast into two lengthways portions and season. Roast the turkey breast in an oven at 180°c for about 45 minutes until core temperature hits 62°c. Take out and rest somewhere warm.
Take the leg and unwrap. Make the stuffing; fine dice shallots and garlic and sweat down. Chop chestnuts and add to shallots. Remove from heat and add sausage meat and chopped parsley. Mix well. Add stuffing and seasoning to the middle of the turkey leg and roll the meat. Tie with string and roast in the oven until core temperature hits 65°c. Take out and rest.
Peel the roasting potatoes and cut each into a cylinder. In a pan, add butter until it foams. Add potatoes and cook slowly, turning frequently to a golden colour. Check with a knife if the potato is soft and cooked and season to taste.
Honey Roasted Parsnips & Carrots
Peel parsnip, cut into quarters and take out the core. Peel carrots and cut into batons. Blanch and refresh. In a pan, melt a knob of butter and add carrots, parsnips and season. Add a tablespoon of honey and a splash of cider vinegar.
Peel the outer layer of the Brussel sprouts, score the bottom and blanch in boiling salted water. Glaze in butter, salt and pepper to give a nice shine.
Roast turkey bones in oven until golden.
Roast carrots, onions, garlic and celery.
Add turkey bones and cover with chicken stock.
Simmer for four hours.
Pass off and add veal jus. Reduce by 2/3.
Infuse with some pigs in blankets.
Pigs in Blankets
Wrap chipolatas in streaky bacon. Pan fry on a medium heat until golden.