Turkey breast can often be dry and overcooked, but by cooking it sous vide Shaun Rankin ensures a beautifully moist and tender finish. To give the dish a festive feel, the chef finishes the dish with Gorgonzola, chestnuts, red cabbage purée and caramelised pear tarte Tatin – the ultimate gourmet Christmas dinner.
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Meanwhile, make the red cabbage purée. Place the olive oil, red cabbage and shallots into a pan over a medium heat and sweat for 10 minutes. Add the cranberries and port, bring to a simmer and braise until the cabbage is tender and the port has reduced by 3/4
Whilst the port is reducing, prepare the pear tarte Tatin. Peel the pear, cut in half lengthwise and remove the core. Place the butter in a small pan with the caster sugar and vanilla pod. Cook slowly over a low heat until caramelised
Add the 2 pear halves cut-side down and cover each pear with the puff pastry circles. Bake in the oven for 20 minutes, or until the pastry is crisp and golden
puff pastry, two circles ready rolled, about 10cm in diameter
7
Remove 6 of the cranberries from the red cabbage mixture and reserve for garnish. Blend the rest of the mixture in the food processor until very smooth, then pass through a fine sieve
8
Remove the turkey from vacuum bag and carve into 2 neat portions. Sear in hot pan, basting with hot foaming butter, then leave to rest
15g of butter
9
Peel the remaining pear, cut into wedges and heat with a blowtorch until scorched
To serve, place a portion of turkey on each plate with a portion of the pear tarte Tatin. Garnish with the Gorgonzola, chestnuts, charred pear, baby basil and the reserved cranberries
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Sous vide turkey breast, red cabbage, pear tarte Tatin, Gorgonzola, chestnut
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Sous vide turkey breast, red cabbage, pear tarte Tatin, Gorgonzola, chestnut