No.118 Turkey Leg Ragu Bianco 🦃 Recipe link in the Bio and below. For me turkey is not just for Christmas. It’s more flavourful than chicken and cheaper too. I’ve used a relatively cheap cut of turkey to make a non tomato based ragu, called ragu bianco. Ragu bianco’s are traditionally a pork stew served over pasta. By using turkey it’s somewhat lighter.
The key to getting this right is the long simmer. You need time to get all the flavours to meld together. Add plenty of capers, cracked black pepper and Parmesan at the end. Time: 4 hours
Serves: 8
Difficulty: take your time
1 Turkey Leg (1.5-1.8kg/ 3-3.5 pounds)
200g of Mushrooms
2 Carrots
2 Stalks of Celery
500ml of Chicken Stock
500ml of White Wine
6 Cloves of Garlic
2 Bay Leaves
2 Sprigs of Thyme
10 Black Peppercorns
150ml Single Cream
50g Hard Cheese like Parmesan
Cornflour (optional)
Capers to serve
1. Break the turkey leg down into pieces that will fit into your large casserole pot (that has a lid). If you are struggling remove the bones but make sure you keep this to add back into the pot.
2. Add a little oil to the pot and on a medium heat brown the turkey. Then remove from the pot.
3. Finely dice the onion, mushroom, celery and carrot. Add to the pot and sweat until softened.
4. Return the turkey to the pan and add all the remaining ingredients apart from the cream, cornflour and capers. Cover and simmer for 3 hours.
5. Check periodically on the turkey and add more water if needed.
6. After three hours remove the turkey and remove the bones and any skin. Remove the bay leaves and any floating peppercorns. Shred the turkey and return to the pot.
7. Continue cooking and reduce the liquid to to thicken. Add a little cornflour if required.
8. Before serving add the cream and mix well. Salt and pepper to taste.
9. Serve over any long pasta or with potatoes. Top with capers. #blackchapelkitchen #scottishfoodbloggers #turkeyleg #turkeyragu #ragubianco #recipeoftheweek #recipewriter
No.116 Cranachan 2.0 🏴 whiskey, oats, honey, cream & raspberries 🥃 Serves: 3-4
Time: 15 minutes
Difficulty: Straight forward
300ml/10fl.oz Double Cream
20 Raspberries
5 tablespoons of Pinhead Oats (Steel Cut Oats)
5 tablespoons of Honey
25ml of Whisky
1. Add the oats to a frying pan on medium high for 2 minutes until lightly toasted.
2. Add a tablespoon of honey and the whiskey to the cream and whip to soft peaks.
3. Spread half the cream mixture on your serving plate.
4. Tear the raspberries in half and spread half over the plate and drizzle with half the remaining honey. Add half the remaining oats.
5. Repeat steps 3 and 4 with the remaining cream mixture, raspberries, oats and honey, then serve. #blackchapelkitchen #scottishfoodbloggers #recipewriter #cranachan #scottishfood
