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Turduckenqua Accompaniments


MasterChef New Zealand on TV ONE and TVNZ Ondemand

Turduckenqua Accompaniments; Glazed Baby Vegetables, Crusted Green Beans, Anchovy and Parmesan Potatoes and Orange and White Wine Jus
Recipe by Kelly Kaihea

Wine match - Wither Hills Sauvignon Blanc

Preparation Time: 1 hour
Cooking Time: 1.5 Hours

Orange and White wine Jus

1 tbsp canola oil

2 quail carcasses, retained from Turduckenqua

Turkey, chicken, duck and quail trimmings, retained from Turduckenqua

1 onion, finely chopped

4 garlic cloves, crushed

4 sage leaves

3 sprigs thyme

8 black peppercorns

1 cup Wither Hills Sauvingnon Blanc

3 cups salt reduced Campbells Real Chicken Stock

Juice of 1 orange

Crusted Green Beans

2 large handfuls green beans, top and tailed, trimmed to even length, blanched

¼ baguette, cut into pieces

¼ cup whole almonds, toasted

Zest and juice of 1 orange

1 tsp garlic oil

1 tsp butter

¼ red chilli

Salt and freshly ground black pepper

1 tbsp parsley, finely chopped

2 tbsp dried cranberries, chopped

Glazed Baby Vegetables

4 baby beetroot

2 cups salt reduced Campbells Real Chicken Stock

2 baby fennel bulbs, tips and roots removed

5 baby carrots, peeled, tops trimmed, cut in half

5 baby turnips, washed, tops trimmed, cut in half

25g unsalted butter

Sea salt

2 radishes, sliced

Anchovy and Parmesan Potatoes

4 medium Agria potatoes, peeled, chopped into bite sized pieces

4 anchovy fillets

1 tbsp garlic oil

1 tbsp butter

2 tbsp duck fat ¼ cup parmesan, shaved

1 tbsp parsley, finely chopped

1. To make the orange and white wine jus, heat a large saucepan over high heat with canola oil and brown the quail carcasses and meat trimmings. Add the onion, garlic, sage, thyme and peppercorns and cook until tender. Deglaze the pan with the Wither Hills Sauvingnon Blanc and reduce the liquid until almost evaporated. Add the salt reduced Campbells Real Chicken Stock and reduce by half. Add the orange juice and water and reduce by half again. Season to taste with salt and pepper and strain through a fine sieve.

2. Preheat oven to 170°C. To make the crust for the beans, place baguette, almonds and orange zest in a food processor and process to a crumb. Heat the garlic oil and butter in a frying pan over medium heat and fry the chilli. Add to the bread mix and season to taste with salt and pepper. Place the bread mixture on an oven tray and toast until golden. Add a little butter while the mixture is still hot, sprinkle with parsley and toss.

3. To prepare the glazed vegetables, place the beetroot in a saucepan of cold salted water and place over high heat. Bring to the boil. Simmer until the beetroot are al dente. Drain and allow to cool slightly. Put on latex gloves and rub the skins off the beetroot. Place the salt reduced Campbells Real Chicken Stock in a saucepan and bring to the boil. Add the fennel and cook until al dente. Remove from the salt reduced Campbells Real Chicken Stock, then add the carrots and turnips to the stock. Cook until just tender then remove form the salt reduced Campbells Real Chicken Stock. Heat the butter in a large frying pan over medium heat. Add the turnips, carrots, fennel and radishes and glaze in the butter. Season to taste with salt and pepper. Remove from the pan, then return the pan to the heat, add a little more butter if necessary and glaze and season the beetroot.

4. To prepare the potatoes, place the potatoes in a saucepan of salted water and bring to the boil. Simmer until tender then drain. Heat a large frying pan over medium heat and add the anchovies, garlic oil, butter and duck fat and fry for 2-3 minutes. Add the potatoes and cook until browned all over. Transfer onto a paper towel and allow excess oil to drain.

5. To serve, place the potatoes on a serving dish and top with parmesan, parsley and cracked pepper. Arrange the baby vegetables next to the potatoes. Place the warmed beans on the plate and top with the crumb mixture and dried cranberries. Place slices of Turduckenqua next to the vegetables and serve the jus on the side.  

This recipe is untested in the MasterChef NZ kitchen 




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