INGREDIENTS

INSTRUCTIONS

Preheat oven to 230C/450F/gas 8.
Remove the bone from the turkey leg without piercing the skin (remove any
sinews - white connective tissue).
Cut all the meat up and place in a food processor. Add the figs, apricots,
half the coriander, half the garlic and 1 egg yolk to bind. Add cream and
season with salt and pepper.
Place the mixture back into the skin. With a trussing needle and string,
sew up the end of the skin to reform the shape of the leg and hold in the
mixture.
Heat the olive oil in a pan and place in turkey leg and seal. Season with
salt and pepper. Add the onions without disturbing the leg, then add leeks,
carrots, bacon, coriander, celery and tomatoes.
Pour in red wine and chicken stock and bring to the boil. Place in the oven
for 35 to 45 minutes.
Heat 1/2oz butter. Drop in the plums (this will glaze them). Add the
redcurrant jelly and balsamic vinegar. Let it reduce to a marmalade.
Remove half the vegetables and the chicken stock. Remove half the liquid
from the pan and put into another pan with 1/2oz butter. Stir in and reduce
to make the sauce.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“You’re not God’s judge. One day you’ll discover it’s the other way around”