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FOR THE GINGER GLAZED PEARS (PREPARE IN ADVANCE)
2 firm pears
570 ml water
2 tsp sugar
1 vanilla pod, split in half
8 slices fresh ginger
1. Peel the pears and cut them into quarters. Remove the core and seeds.
2. Cut the lemon in half and squeeze the juice onto the pears and mix well.
3. Combine the water, sugar, vanilla and fresh ginger together in a saucepan and boil the mixture until the sugar has completely dissolved.
4. Add the pears, cover and simmer over a low heat for 20- 25 minutes or until they are tender. The cooking time will depend on the ripeness of the pears.
5. When the pears are cooked, remove the pears, vanilla and ginger. Over a high heat, reduce the liquid to a syrup by boiling it fast. Think about keeping the vanilla beans, drying them and storing them in sugar for future use.
6. Once reduced, pour the syrup over the pears and let the mixture cool. Cover them with cling film and pop them in the fridge. When ready to serve just re-warm the pear pieces in a little of the syrup.
FOR THE FONDANT POTATO
4 potatoes, peeled and cut into barrel shapes
75ml/3fl oz chicken or vegetable stock
2 garlic cloves, peeled and crushed
2-3 sprigs fresh thyme
Sea salt flakes and freshly-ground black pepper
1. Heat the butter over a medium heat in a saucepan. When the butter is foaming, add the potatoes and fry until deep golden-brown on one side — for about 5-6 minutes. (Don’t move the potatoes as they cook.)
2. Turn the potatoes over and cook for a further 5-6 min- utes, or until golden-brown on both sides.
3. Carefully pour in the stock, add the garlic cloves and thyme sprig then season to taste with salt and freshly ground black pepper.
4. Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer the potatoes until tender, then remove them from the pan using a slotted spoon and keep warm.
FOR THE CREAMED LEEKS
1 tbsp olive oil
Half an onion, chopped
Half a leek (the white part only), chopped
100ml/31/2fl oz double cream
50g/13/4oz Edam, chopped
1. Heat the oil in a frying pan and cook the onion and leek over a low heat for 5 minutes.
2. Add the cream and cheese and simmer gently for 3-4 minutes.
FOR THE GRAVY
1. Use a reduction of turkey or chicken stock and add some roasted vegetables (carrot, onion, celery, leek etc.) during the reduction.
2. Once reduced, strain the liquid and use it as the base of the gravy.
3. Add a touch of red wine if you like and thicken with arrowroot or corn flour if necessary.
FOR THE SHIITAKE MUSHROOMS
12 fresh shiitake mushrooms
5ml olive oil
Half a lemon
salt and pepper to taste
1. Cut off the mushroom stems and wipe the caps with a damp cloth.
2. Put the oil in a large frying pan and set it over medi- um-high heat then add the mushrooms.
3. Stir for 1-2 minutes, or until the mushrooms soften and are just cooked through.
4. Add the salt, black pepper, and lemon juice according to your taste.
FOR THE TURKEY BREAST TENDERLOIN AND PARMA HAM CRISPS
1 free-range turkey breast tenderloin
Sea salt and pepper to taste
1 tbsp olive oil
4 Parma ham slices
1. Preheat the oven to 180°C.
2. Wash and pat dry the turkey and season with salt and pepper.
3. Heat a non-stick oven-proof pan. Cook the slices of Parma ham, two at a time, in the hot pan for 30 seconds on each side. Drain on kitchen paper.
4. Add the turkey to the pan (making good use of the fat left from the Parma ham).
5. Sear the turkey meat for about 3 minutes, until golden brown. Turn over the turkey and sear for a further 3 minutes.
6. Remove and put into the preheated oven until cooked (about 20 minutes, or until juices run clear).
7. Remove the turkey from the pan and set it aside to rest, keeping it warm.
1. Place the creamed leek onto warm plates with a serving of fondant potato.
2. Carve the turkey into slices and place on top of the potato and leek.
3. Garnish with the ginger-glazed pears and a drizzle of gravy.
4. Finish with a Parma ham crisp.