I HATE CHRISTMAS | perfect turkey leftovers | John Quilter

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RECIPE INFO BELOW

Brothers & sistas heres my turkey burger recipe, great for leftover this christmas. My turkey burger is insane and this video shows you how to make a turkey burger of champions. Try it this christmas and let me know what you think. Send me a pic of you try and let me know in the comment box below what you would pay.

Big shout out to my bro Mathew.

Thanks guys, lots of love JQ

Links to the videos:

Christmas Turkey Burger - with fig and walnut Ketchup

Ingredients
2 x Lrg Turkey leg
Sea salt
Thyme - some for confit the rest for the rosti
1.5kg duck fat
Lemon
1 tsp fennels seeds
2 bay leaves
3 cloves garlic crushed
1 tsp truffle paste
5 tbsp mayo
6 x brioche burger buns - toasted
6 x duck eggs
4 x large Maris Piper potatoes washed (to get rid of starch) and grated
100g Walnuts crushed
Siracha hot sauce
Fig Ketchup
150g Fig Jam
½ zest of lemon
2 tsp Worcester sauce
1 tsp of tobasco

Method
1. Lay the turkey legs on a thin layer of coarse sea salt in a deep non-metallic, flame-proof dish. Sprinkle with the thyme, fennels seeds, garlic, bay leaves and more salt to cover lightly. leave for 12 hours to draw out the moisture. Wipe off the salt with a cloth but don’t rinse. Discard the salt from the dish, then return the legs to it.
2. Preheat the oven to140ºC/ fan120ºC/gas1. Warm the duck fat gently in a pan, then pour the melted fat over the legs, making sure they’re completely immersed. Cover with baking paper so it touches the oil. Put the dish over a low-medium heat and bring to a simmer, then cook in the oven for about 3½ hours until tender. Leave the legs in the fat to cool, then pull the meat off the bone and wrap the dish with cling film.
3. Next add 1 tsp of truffle paste to 6 tbsp mayo, thoroughly incorporate
4. Add the Lemon Worcester sauce and Tobasco to the fig jam and thoroughly incorporate
5. Place the grated potato with some thyme leaves, salt, pepper and a 1-2 tsp of olive and mix together. Then place 6cm pastry rings onto a to greaseproof paper on a baking tray. Fill the rings with the potato mixture then transfer to the oven at 180c for 15-20 minutes until brown and golden on each side. At 10 minutes into the cooking process remove the rings.
6. Shred slightly the turkey legs, then in a nonstick pan refry the confit-ed turkey legs on a medium heat, until heated through and just beginning to lightly brown. Empty out onto kitchen roll then transfer to a container and add a tsp of the fig jam
7. In the same pan fry the duck eggs in metal rings, once cooked take out and drain
On the toasted burger bun add a squirt fo the truffle mayo on to the bottom of the bun. Next tower the turkey on, then the rosti. Top with the duck egg and walnuts and finally scrape a slab of fig jam on to the top of the burg

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#Leftovers #JohnQuilter

I'm a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world.  And Ill show you how to recreate it for yourself at home

Increase the peace.

JQ

I HATE CHRISTMAS | perfect turkey leftovers | John Quilter
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John Quilter
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