Monday, January 21, 2013
Competition: Bernard Matthew's "Chef Inspired" Winter Recipe Competition
Was very proud of it, heres the blurb they wrote about it all as well, sounds so professional:
Our new Chef Inspired section is a collaboration of delicious seasonal turkey recipes, tips and techniques from expert chefs from across the industry, compiled to help you make the most from British turkey in order to create profitable, tasty turkey dishes for use on menus all year round.
‘’This season’s winning British turkey recipe is Turkey and Winter Vegetable Casserole with Leek Mash, brought to you by Melanie Booth, chef at Bath’s Cosy Club. The dish was chosen by the Craft Guild of Chefs from scores of submitted recipes as a ‘gloriously hearty dish that would work well on winter menus.’ CEO of the Craft Guild of Chefs Martin Bates said: “This is a really comforting winter recipe, and just reading the ingredients makes your heart and tummy warm,” he said. “The use of leek in the mash makes the perfect accompaniment.”
So without further ado, here's the winning recipe!!
1 tbsp olive oil
1 knob of butter
1 white onion, diced
2 cloves garlic, crushed
1 sprig fresh rosemary, sprigged and finely chopped
800g diced raw turkey breast
2 parsnips, peeled and diced
4 carrots, peeled and diced
500ml chicken stock
1 tbsp Worchester sauce
2 tbsp corn flour, mixed with a little water
Salt and pepper to taste.
750g potatoes, peeled and chopped
2 large leeks, diced.
2 tbsp fresh parsley, chopped
Salt and pepper to taste
1. Preheat the oven to 180C. Fry the onions, garlic and rosemary in the oil and butter in a large casserole pan for 5 minutes, stirring often.
2. Add the turkey and cook for a further 5 minutes. Add all the other ingredients (except the cornflour), cover the casserole, and put in the oven for 1 hour.
3. Remove from the oven, add the corn flour, stir in well, and put back in the oven for 1 hour.
4. Meanwhile, put a large pan of salted water onto the boil. Add the potatoes and cook until soft. In another pan, fry the spring onions (or leeks) for about 5 minutes or beginning to turn golden.
5. Drain and mash the potatoes, mix in butter, the cooked spring onions, fresh parsley and salt and pepper to taste. Serve the casserole with spring onion mash.
*For caterers, the casserole and mash can be cooked seperately, then microwaved for 2 minutes and served with eachother. The recipe is also very easily multiplied and can be cooked in large batches