RECIPE of the MONTH

From DAVID TAME
Tutor in Professional Cookery
Christchurch Polytechic Institute of Technology

CRANBERRY & ELDERFLOWER TEA SMOKED TURKEY BREAST with DRIED CRANBERRY RELISH & WATERMELON

The Turkey originated in North America, and in its natural habitat fed on wild cranberries, hence the association of this berry with turkeys; it wasn’t long before the early European settlers discovered the delights of this succulent bird, traditionally serving it at Thanksgiving. In New Zealand we see turkeys on the shelves approaching Christmas time, however many people are daunted when it comes to cooking this large bird. Luckily we can purchase portioned turkey, and this recipe uses just the breasts, and can be serve hot or cold.

INGREDIENTS for 4 portions

1 Large Canter Valley boneless turkey breast (500-600g)
1 tbsp Black peppercorns, coarsely crushed
1 cup sea salt (non-iodised)
1 cup Soft brown sugar
4 Twinings Cranberry & Elderflower tea bags
4 lts Cold water

METHOD
Infuse teabags in 2 cups of boiling water and dissolve salt and sugar in the tea. When cool, add to cold water with pepper and submerge turkey. Ensure meat is kept below surface (use a plate to weight it down if necessary) Refrigerate for 2-4 hrs.
*Brining poultry before cooking keeps it succulent and juicy.

TO SMOKE TURKEY
You will require a hooded barbecue, and a tin or tray filled with smoking chips, well soaked with water. Add the contents of 4 cranberry teabags to the woodchips also. Heat barbecue until wood starts smoking, remove turkey from brine, pat dry, then lay on grill rack; turn heat down and smoke roast for approx. 1hr. Check with a temperature probe for 70°-75°C internal to be safe.
Serve warm or chill immediately.

CRANBERRY RELISH

1 cup Dried cranberries
2 cups Hot water
2 Twinings Cranberry teabags
2 tsps Arrowroot
1 tbsp Raspberry vinegar

METHOD
Soak cranberries with teabags in hot water until cool. Discard teabags, then reboil with vinegar and lightly thicken with diluted arrowroot. Cool.

Thinly slice fresh watermelon and arrange sliced turkey on top; serve relish on the side.

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GRILLED DUCK BREAST WITH PEPPERED PINEAPPLE
& BLACKCURRANTS

Whilst farmed duck can be expensive, as we approach the festive season we can perhaps treat ourselves to this succulent rich meat. This recipe is paired with the fruity and slightly sour taste of blackcurrants, a traditional flavouring served with duck to off set the rich fatty taste of duck. As an extra fillip, fresh pineapple with a liberal dusting of coarsely ground peppercorns gives an extra zing to the dish.

INGREDIENTS for 2 portions
2 Large Canter Valley boneless duck breasts
1 tbsp black peppercorns, coarsely crushed
2 thick slices fresh pineapple
2 tbsp fresh or frozen blackcurrants
1 tbsp brandy
250ml good beef stock
   sea salt
2 tsp sugar

METHOD
Neaten and trim excess fat from duck breasts; score on fat side and liberally season with coarse sea salt. Place fat side down into a very hot pan and cook for 5 mins. then turn over and cook for a further 3 mins. A large amount of fat will render out. Remove from pan, and rest, skin side down for 10 mins. before carving.
While duck is resting, add blackcurrants to hot duck pan, and add brandy then stock; boil and reduce till slightly thickened, check seasoning and add sugar; (it should be a little tart with the blackcurrants)
Separately coat each side of the pineapple with the crushed peppercorns and grill in a hot pan.
Meanwhile, slice rested duck breast and arrange around pineapple and pour sauce over. Good with steamed spinach seasoned with butter and nutmeg.