Ingredients

• 1 bunch purple sprouting broccoli, trimmed
• 80g guanciale, sliced into lardons
• 10g hazelnuts, toasted & roughly chopped
• 2 tbsp capers, rinsed and drained
• 80g butter
• sea salt

 

Method:

Bring a large pot of salted water to the boil. Blanch the broccoli for 2 minutes until just tender, then drain well.

In a heavy pan, fry the guanciale over medium heat until crisp and golden, fat rendered. Remove with a slotted spoon, keeping the fat in the pan.

Add the butter to the pan and cook until nut-brown and aromatic. Toss in the capers — they’ll pop and crisp instantly.

Add the blanched broccoli, turning it in the brown butter so it’s coated and glossy.

Plate up: pile the broccoli, scatter over guanciale, spoon the caper brown butter on top, finish with chopped hazelnuts. Serve hot.

 

Notes:

Swap guanciale for pancetta or streaky bacon if needed, but guanciale gives unmatched depth.

Hazelnuts can be subbed with almonds or walnuts — each brings a different texture and perfume.

Best eaten warm, straight from the pan while the butter is still singing.

 

Ingredients:

1 x duck 3-3.5kg 

4 x bay leaves

2 garlic cloves, sliced

1 sprig rosemary

300ml orange juice

2 oranges, zest only  

100g maple syrup

1 tsp cinnamon.

60g sherry vinegar

100g dark brown sugar

1 tbsn soy

2 tbsn sea salt

2 tbsn olive oil

 

Method

-       Preheat the oven to 200deg C.

-       Remove the giblets from the duck and place it onto a roasting tray.

-       Rub the outside of the duck with olive oil  and sprinkle salt all over .

-       Place the duck in the oven and roast for 2 hours.

-       In a saucepan add the orange juice, zest, maple syrup, brown sugar, soy, sherry vinegar, rosemary and garlic cloves, bring to the boil and cook until a thick syrup consistency.

-       After 2 hours, remove the duck from the oven and allow to rest

-       Carve the duck and pour the glaze over before serving

Ingredients

450g frozen sweet cherry’s

50g sour cherry molasses

2 x cinnamon sticks  

70g brown sugar

2 bay leaf

3g sea salt

1g (15) juniper berries

 

Method

• Place everything in a sauce pan and bring to the boil
• Reduce heat and reduce liquid until thickened 10-20 minute’s
• Allow to cool and keep refrigerated
• Serve with to your Thanksgiving turkey

Turkey 

4.5 kg. free-range turkey, giblets discarded and neck reserved for the gravy

60g sea salt

100g dark brown sugar

2 oranges juice and zest

2 lemons juice and zest

1 block salted butter

 

Turkey Glaze

4 tbsn salted butter

1 tbsn sherry vinegar

2 tbsn honey

2 tsp Worcestershire sauce

1 sprig of rosemary, leaves only

2 garlic cloves, grated fine

1 orange peel

1 lemon peel 

Sage, maple citrus butter

50g salted butter

Few shavings of lemon peel

Few shavings of orange peel

1 orange worth of segments

½ tsp cinnamon

1 tbsn maple syrup

1 tsp salt

6-8 leaves fresh sage

 

Method

• Prepare 12 hours to two days before roasting the turkey by placing the salt, lemon juice, zest, orange juice, zest brown sugar in a small bowl and work together with a spoon until incorporated.
• Place the turkey on a wire rack set in a baking tray and pat it dry with paper towels.
• Massage the salt mixture all over outside of the turkey as well as inside the cavity. Rub the mixture into the skin and ensuring it goes into every crevice.
• Place the turkey in the fridge, uncovered.
• When ready to roast, remove the turkey from rack and wash baking tray, Line baking tray with foil and set rack back inside. Place the turkey, breast side up, on rack and tuck wings underneath. Let turkey sit at room temperature 2–3 hours before roasting
• Pre-heat oven to 200deg C and take the butter out of the fridge to bring to room temperature.
• Carefully, using your fingers, loosen turkey skin on breast.
• Work in 4 tablespoons of butter under skin, spreading evenly over both breasts, this is a slow and steady job to ensure the skin doesn't tear. Smear the remaining 4 tablespoons of butter on the outside of the turkey.
• Roast the turkey for 30 minutes, rotating pan halfway through, until skin is mostly golden brown all over.
• Make the glaze by placing all the ingredients into a sauce pan and melting them together.
• After the initial 30 minutes, brush the glaze over the turkey.
• Reduce oven temperature to 160deg C and continue to roast turkey, brushing with glaze every 30 minutes until an internal temperature registers 60deg C in the thickest part of the breast with a meat probe.
• Skin should be deep golden brown, shiny, and crisp.
• 
• Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.
• Make the Citrus butter by melting the butter, pour in the maple, sage, cinnamon, salt and sage leaves. Stir until incorporated. Add the rest of the ingredients and heat through
• Once rested, carve the turkey and pour over the sage, maple citrus butter

 

How to use our pancetta butter for your festive sprouts (sprouts not included)

After boiling your brussel sprouts put a pan on a medium heat, add the sprouts and a good portion of the butter so they become covered in the butter. This will add extra juiciness and even more flavour thanks to the pancetta.

If you prefer shredded sprouts, add them raw to the pan with the butter.

This recipe applies to all turkey crowns whether it's covered in bacon or not, with or without stuffing.

The bacon does help with keeping the turkey juicy and moist as the juices drip in to the breast.

Take the crown out of the fridge 30 minutes before roasting.

Pre heat the oven to 180 deg C.

Put the crown in a roasting tray and cook in the oven for 40 mins per kilogram plus an extra 20 minutes.

Using a meat probe is a great way to get this recipe right, you want the internal temperature to get to 68deg C at the deepest part of the crown before taking out of the oven so that while it rests it goes up to 73deg C. Continue to use the probe even while it rests to get the most accurate result.

Please note the end is tapered and will reach temperature earlier than the larger end so make sure to probe in multiple areas.

Once cooked allow the crown to rest for 20-30 minutes. 

The beauty of the crown is it's so easy to carve and serve.