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Poached turkey leg with hazelnuts and gorgonzola

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the poached turkey leg

  • dash olive oil
  • 1 turkey leg
  • 1 onion, chopped
  • 2 sticks celery, chopped
  • 1 carrot, chopped
  • 1 head of garlic, cut in half
  • 1 whole star anise
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns
  • 1 bay leaf
  • 1 small bunch thyme
  • 1 free-range egg white, lightly whipped

For the hazelnuts and gorgonzola

  • 1 tbsp shelled hazelnuts
  • 100g/3½fl oz double cream
  • 100g/3½fl oz gorgonzola
  • ¼ apple, diced
  • ½ stick celery, diced
  • 1 tsp chopped fresh tarragon
  • 1 garlic clove, minced

To serve

  • celery leaves, to garnish
  • parsley leaves, to garnish

Method

  1. To make the poached turkey leg, heat a dash of olive oil in a pan and brown the leg on all sides to colour. Pour in water to cover the leg. Add the onion, celery, carrot, garlic, star anise, coriander seeds, black peppercorns, bay leaf and thyme. Bring to the boil and then reduce the heat. Simmer for 50 minutes very gently and then leave to allow to cool in the stock.

  2. Strain the stock well, set the meat aside, and transfer the liquid back into a clean pan. Cook until the volume of liquid has reduced by half, then remove from the heat.

  3. Remove the skin from the reserved meat, discard the skin and chop the meat.

  4. When the stock is cold, add the whisked egg white to the stock and place over a medium heat to clarify. The egg white should rise to the top of the stock, binding any remaining particles and producing a clear stock. Cut out a small corner and spoon out the golden liquid.

  5. For the hazelnuts and gorgonzola, preheat the oven to 180C/160C Fan/Gas 4. Sprinkle the hazelnuts onto a baking tray and bake for about 10 minutes, checking them regularly. Remove from the oven, leave to cool and then chop.

  6. Whip the cream in a bowl and beat the gorgonzola in another bowl until soft. Mix the cream and cheese together along with the other ingredients.

  7. To serve, pile a small amount of the turkey meat in each of four bowls, garnish with celery and parsley leaves, shape the hazelnuts and gorgonzola into ‘quenelles’ (using two spoons to make a neat egg-like shape), add this to each serving and pour a little of the turkey stock around.

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