Chefs from the Rivington Grill and The Ivy in Dubai advise
Main Roasted turkey by Rivington Grill Ingredients (serves eight to 12) 6-7kg turkey 1 peeled white onion 3 sprigs thyme 150ml vegetable oil 15g sage leaves 250g unsalted butter Salt and cracked black pepper
1 Preheat oven to 175˚C. Remove the legs from the turkey and remove the leg bones (or ask the butcher to do this for you). Once legs are removed, cut away the back bone.
2 Rub the turkey with oil and season all over, including the insides. Stuff the cavity (the part inside the carcass) with onion and thyme.
3 Turn turkey breast-side down on a roasting tray. Roast in a pre-heated oven for 30 minutes.
4 Bring a pot of water to the boil and turn down the flame to lowest setting (70˚C).
5 Remove any tendons from the turkey legs.
6 Sprinkle seasoning onto buttered cling film, then lay the meat onto the cling film, skin side down. Place a few sage leaves on top.
7 Roll each leg up in cling film and tie a secure knot at each end. Then pop the legs into the warm water. Poach for 25 to 30 minutes.
8 After 30 minutes, remove turkey from the oven. Turn it over and baste the skin side with fat from the roasting tray. Put the turkey back in the oven, leave for 10 minutes and repeat the process.
9 After about 50 minutes, remove the turkey and insert a skewer into the meat. If the juices run clear, the turkey is properly cooked. If so, leave it to rest.
10 The legs should have been poaching for 25 to 30 minutes. Remove from water and set aside.
11 Heat a heavy-bottomed pan and add oil. Remove legs from cling film and place in the hot pan. Roll them around the pan to give an even colour all over, then pop in the oven for five minutes.
12 Remove the turkey breast from the bone and carve into desired portion sizes. Remove the legs from the oven and slice to serve.
Dessert Marmalade chocolate pots with whipped cream and hazelnut shortbread by The Ivy Ingredients (serves 10) For the marmalade chocolate pots 500g dark chocolate 72 per cent 750g full fat milk 750g whipping cream 380g egg yolks 180g caster sugar 200g orange marmalade
For the Chantilly cream 250ml whipping cream 35g icing sugar 1 vanilla pod, split and scraped 50g clotted cream
For the shortbread 175g caster sugar 360g unsalted butter 480g pastry flour 50g peeled hazelnuts
Method For the Chantilly cream 1 Place ingredients into a large bowl and whip together at medium speed until stiff peaks form.
2 Set aside in refrigerator.
For the chocolate pots
3 Whisk egg yolks and sugar together in bowl and set aside. 4 Break chocolate into small pieces and place in another bowl.
5 Bring milk and cream to the boil and pour over chocolate. Stir the mixture until smooth and pour over blended egg yolk. Mix thoroughly.
6 Fill a saucepan with two inches of water and place over a low heat, then place the bowl containing the mixture into saucepan.The bowl should fit snugly inside the saucepan.
7 Stir mixture constantly until it thickens to the consistency of thick custard (it should take about 10 minutes), then remove from heat and blend. If you don’t have a hand blender, pass the mixture through a fine sieve.
8 Place a tablespoon of marmalade into 10 soufflé dishes or small bowls. Fill with chocolate mixture and place in the fridge to set. For the shortbread
9 Chop the hazelnuts into small pieces and set aside.
10 Beat the butter and sugar together using a stand mixer or hand-held blender until the mixture is light and fluffy. Gradually add the flour to form light paste, but be careful not to over-mix.
11 Dust your kitchen worktop with flour and turn out the dough.
12 Start to knead the dough gently. While kneading, stuff hazelnuts into the dough. Form into a ball, wrap with cling film and refrigerate for a minimum of two hours. 13 Remove the dough from the fridge and leave at room temperature to soften slightly. 14 Cut a piece of parchment to the same size as a baking tray and dust with flour.
15 Turn out the dough onto the parchment and roll out until it’s about 1cm thick. Place back in the chiller to firm up, then cut into desired shapes and place on a baking tray.
16 Place the tray into a preheated oven (120˚C) and bake for one hour.
17 Remove from oven and sprinkle with caster sugar. Allow to cool.
18 To serve, place a dollop of cream onto the top of the chocolate pots and place the shortbread biscuits on the side.
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anna Dec 18, 2011 09:51 am
Id take a guess its not the pictures sake its on a red chopping board love, i assume if they used it for all the same thing, the might not still be open as a restaurant.
all looks great rivington! will look forward to my turkey this year.
Chris Dec 15, 2011 11:27 am
Shouldn't the Rivington Grill be preparing raw poultry on a yellow chopping board and using yellow handled knives (yellow for poultry, red for raw meat)? Having worked as a chef in Dubai I know that colour coded chopping boards and knives are standard practice and I'm not sure that I'd like to order a rare steak from Rivington if raw turkeys came into contact with the same chopping it had been prepared on and cut using the same knives.