SUMMERTIME CHRISTMAS
- Brined Smoked Turkey
- Wild Mushroom Potato Tart
- Peach Chutney
- Grilled Asparagus and Beets
- Summertime Bread Pudding
Brined Smoked Turkey
| Brine: 2 quarts cranberry juice( 2 litre) 2 quarts orange juice(2 litre) 2 small garlic heads, cloves crushed but not peeled 1 cup kosher salt(250ml) 4 star anise ¼ cup coriander seeds(60ml) ¼ cup whole fennel seeds(60ml) 4 ounces fresh ginger, thinly sliced(120gr) 6 bay leaves 1 tablespoon pepper corns (15ml) 2 cinnamon sticks ( 4 inches each/ 25.8cm) 1 quart water(1 litre) 1 fresh turkey, 12 to 14 pounds (5.5 – 6.3 kg) |
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Rub for turkey:
1 tablespoon lemon zest(15ml)
1 tablespoon cracked pepper(15ml)
2 teaspoons chilis(10ml)
2 teaspoons fresh thyme(10ml)
½ cup brown sugar(125ml)
2 teaspoons cinnamon(10ml)
1 tablespoon kosher salt(15ml)
Stuffing for turkey:
1 whole lemon, cut in half
1 medium sized onion chopped
1 whole orange, cut in half
1 whole apple, cut in half
1 whole head of garlic, cut in half
6 sprigs of fresh thyme
Drip pan
1 bottle of white wine
Basting Butter:
½ cup of unsalted butter(125ml)
¼ cup lemon juice(60ml)
1 tablespoon Dijon mustard(15ml)
¼ cup maple syrup(60ml)
1 tablespoon fresh thyme, chopped(15ml)
salt and pepper to taste
In a skillet over medium heat melt the butter. Add lemon juice, Dijon, maple syrup, thyme and salt and pepper. Stir to combine evenly.
12 cups (3 litres) hickory wood chips
To make the brine:
In a large saucepan or stockpot, combine the brine ingredients and bring to a boil over high heat until salt dissolves. Remove from the heat. Allow to cool completely.
Remove the neck and giblets and any excess fat from the turkey and discard. Rinse the bird inside and out, under cold water, drain, and place in the 5-gallon bucket or other container large enough turkey to keep it completely submerged. Cover the container with plastic wrap and refrigerate for about 24 hours.
Prepare three smoke pouches. Place 9 cups(2.2 litres) of hickory wood chips into a bowl of cold water to soak for 1 hour. Reserve the 3 cups(750ml) of dry hickory wood chips.
Remove the turkey from the brine and pat dry with paper towels. Discard the brine.
To make the rub:
In a bowl evenly combine lemon zest, cracked pepper, chilis, fresh thyme, brown sugar and cinnamon. Rub the mixture vigorously all over the turkey.
To the cavity of the turkey add lemons, chopped onion, an orange, an apple, some garlic and thyme.
Next, truss the turkey and pin the neck skin flap to the body using small trussing needles. Place the turkey on a baking sheet.
To build a smoke pouch, drain 3 cups (750ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make the other two smoke pouches.
Prepare the barbecue for indirect grilling. Preheat the barbecue to high heat. Place the smoke pouch directly over the heat source and a drip pan under the grill on the side that is off. Pour in some white wine into the drip pan. Close the lid and wait for smoke. Once BBQ is smoking reduce the heat to 220ºF/110ºC and place the turkey on the side of the BBQ without direct heat. Smoke the turkey over indirect heat for approximately 3- 4 hours or until the internal temperature reaches 170F in the breast and 180F in the thickest part of the thigh. After about 45 minutes, start basting with the basting butter prepared earlier. Replace the smoke pouch and add more wine to the drip pan each hour through the cooking time.
When fully cooked, transfer the turkey to a cutting board or platter, loosely cover the whole bird with foil, and allow to rest for 20 minutes before carving.
Serves 8
Wild Mushroom Potato Tart
| 2 cups of mixed wild mushrooms(oyster, shitake) roughly chopped (500ml) 1 cup button mushrooms cleaned & sliced into ¼” (250 ml) 1 tablespoon garlic, minced(15ml) 1 red onion, chopped medium dice 4oz cambozola cheese cut into think slices(113.6g) 6 medium sized new potatoes, washed and sliced on mandolin 1/8” thick 1 tablespoon olive oil(15ml) 2 tablespoons fresh chopped basil(30ml) Salt & pepper to taste ¼ cup melted butter(60ml) 8” cake pan with removable bottom, lined with parchment |
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In a skillet over medium heat add the oil, allow to heat for 30 seconds. Add the wild mushrooms, button mushrooms, garlic and chopped onion. Sautee until mushrooms are goldon brown and the onions are caramelized, about 10 min. Season to taste with salt and pepper, Remove from the heat and allow to cool..
Wash the potatoes and then slice them 1/16” (4mm) using a mandolin or you can use a knife. Place in a bowl with melted butter and fresh herbs. Toss to coat, season to taste with salt and pepper.
In a round metal deep dish pan start layering potatoes alternating with cheese and mushroom mix, finishing the top with slices of cheese. Wrap with foil ready for the barbecue.
Prep the BBQ for indirect heat by leaving one side on and one side off. Close the lid and pre heat to 300F/150C
Place the potato tart over the indirect heat. Close the lid, and allow to cook for 30 minutes. Remove foil from tart and continue to cook for 15 minutes, or until top of tart is golden brown and crispy. Remove from grill allow to cool 15 min before slicing into pie piece size wedges.
Serves 8 as a side dish
Peach Chutney| ½ tablespoon olive oil(7.5ml) 1 medium red onions cut in 8 quarters leaving the root intact 4 peaches, sliced into ¼” wedges ¼ cup green onions, chopped fine (60ml) ¼ cup fresh cilantro, chopped roughly stems removed (60ml) 1 tablespoon ginger, finely grated(15ml) 1 Jalapeño finely chopped seeds and veins removed ¼ cup lime juice (60ml) squeeze of orange juice Salt and pepper to taste |
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Prepare the barbecue for direct grilling at medium heat. Oil the grill. Place onion on baking tray and drizzle with olive oil, salt and pepper. Cook For approximately 3 minutes per side, or until nice golden char marks are achieved. Remove from grill and allow to cool. Cut onion into bite sized pieces.
To a bowl add sliced peaches, grilled red onion, chopped green onion, fresh cilantro, chopped ginger, chilis, lime juice and a squeeze of orange juice. Taste and season with salt and pepper
Yields 2.5 cups
Grilled Asparagus and Beets
2 lbs summer beets mixed colours(1kg) Add summer beets to a pot of water. Bring to a boil and cook until the beets are tender. Drain the beets under cold running water. Slice them ¼” thick and place them on a baking sheet. |
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Snap the woody ends off the asparagus and place them on a baking sheet. Drizzle both the asparagus and beets with oil, balsamic vinegar, and salt and pepper.
Prepare the barbecue for direct grilling at high heat. Oil grill and place the beets on for 2 minutes per side and flip or until beets are caramelized. Place the asparagus on the grill and allow to cook for 1-2 minutes turning after 1 minute, depending on the size of the asparagus. Asparagus will turn bright green with golden char marks. Remove and serve hot.
Serves 6-8
| 1 whole loaf of brioche bread, cut into 1” cubes- enough to make 8-10 cups 2 eggs/1 yolk 1 cup whip cream(500ml) for garnish 1 cup milk(250ml) 1 cup brown sugar(250ml) ½ teaspoon cardamom(2.5ml) 1/8 cup rum(30ml) 1 pint blackberries 1 pint raspberries ¼ cup melted butter(60ml) for skillet 1 teaspoon vanilla (5ml) pinch of cinnamon |
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In a bowl whisk eggs, whip cream, milk, ¾ cup of the brown sugar, cardamom, rum, cinnamon, melted butter, and vanilla. Add the bread and let it soak.
Add in the berries and gently mix to combine. Place the mixture into a well buttered cast iron skillet. Sprinkle the top with remaining ¼ cup brown sugar.
Prepare barbecue for indirect grilling at medium heat 325F/162C. Place the skillet on the side of the barbecue that is off and close the lid. Cook the bread pudding over indirect heat for 30 minutes, or until set and top is golden brown and crispy.
Remove the skillet from the barbecue allow to cool slightly, serve warm with fresh cream.
Serves 6-8
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