@fallow_restaurant: Level up your Christmas dinner with this Madeira and enriched turkey stock veloute! 🔥 . - 2kg turkey or chicken bones (or 1 turkey carcass) - 4 onions - 4 carrots - 300g button mushrooms - 1 bulb garlic - Fresh rosemary, thyme & sage - 2 bay leaves - 400ml madeira - 1l chicken stock - 50ml turkey fat, reserved from roasting turkey - 1tbsp dijon mustard - 1/2 lemon Turkey stock: 1. Drizzle turkey bones with oil and roast at 190 degrees for 40 minutes, until golden and brown. 2. Finely slice the onions and carrots, and roughly chop the mushrooms. 3. Heat residual fat from the bone roasting tray in a large pan. Add your vegetables and cook until onions are caramelised. 4. Chop the garlic bulb in half and crush the cloves. Add to pan with herbs, seasoning well. 5. Pour in the madeira, and simmer until reduced by half. 6. Add bones to the pan, covering with chicken stock. Reserve some stock to deglaze the roasting pan and add. 7. Reduce heat and simmer partially covered for 3 hours. Remove from heat and strain over a fine sieve. Veloute: 8. While your turkey is resting, pour fat from roasting dish in to a large saucepan. 9. Add flour and whisk to a sandy paste. Slowly add your strained stock until thick, mixing constantly. 10. Add 1 tbsp mustard, lemon juice and season to taste. #LondonRestaurants #ChefSkills #LondonDiningScene

Fallow Restaurant

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Region: GB

Saturday 09 December 2023 08:16:58 GMT