Three Bird Yorkshire Roast with Creamed Mash, Cranberry Jus, Apricot Stuffing and Chipolatas

Serves 4


1 turkey inner fillet (from the breast) or 400g piece of turkey breast
4 pigeon breasts
4 free range or corn fed chicken drums
1 small jar goose fat
1 small handful thyme
60g butter
4 chipolata sausages
4 slices stale bread
30g dried apricots
30g dried cranberries
1 small onion
1 egg
Olive oil
1 clove garlic
2 large Maris Piper potatoes
100ml cream
150ml gravy or red wine jus


For the chicken:

Season the chicken with salt and pepper and leave out to come to room temperature. Meanwhile heat the jar of goose fat on a low heat until it reaches approximately 85 degrees Celsius. Brush any excess salt of the chicken drums and place gently into the fat. Cook on low heat for 45 minutes. Remove the chicken from the pan and set aside to cool. This can be done in advance.

For the turkey:

Season turkey with salt and pepper and some picked thyme leaves. Brush with a little olive oil. Roll the turkey tightly in cling film and secure both ends by tying the cling.
Place the turkey into a lightly simmering pan and poach for 35 minutes or until the turkey reaches an internal temperature of 80 degrees Celsius. Set aside.

For the mash:

Peel and boil the potatoes in salted water until tender. Whilst the potatoes are boiling add the cream and 50g butter to a separate pan and boil together until reduced by half. Drain the potatoes and return to the heat to steam off excess liquid. Mash the potatoes until smooth, add the liquid and mix until smooth. Check seasoning.

For the stuffing:

Finely dice the onion and fry until soft. In a blender place the stale bread and the dried apricots. Add the onions and the egg. Season lightly and pulse until a rough dough is achieved. Roll into balls and set aside.

For the gravy:

In a small sauce pan place the gravy or jus and the dried cranberries. Gently simmer until the cranberries have soaked up some of the liquid.

For the pigeon:

Season the breasts with salt and pepper. Pan fry the breasts in olive oil and 5g butter until pink, roughly 2 minutes each side. For well-done continue cooking but the pigeon will become very tough. Rest for 3-4 minutes.

To assemble-

Place the chicken drums and stuffing balls onto a tray into a moderate oven. Heat until piping hot and crispy.

Heat a large frying pan and place olive oil and 5g butter. Remove the turkey from the cling film and drain off liquid. Add the turkey and the chipolatas to the pan and brown on all sides. Make sure the chipolatas are cooked through.

Slice the turkey into four equal slices, approximately 3cm each.

On large dinner plates place the turkey cylinders, crispy chicken and seared pigeon. Either pipe or spoon the mash onto the plate. Add the stuffing and chipolata and finish with the hot cranberry sauce. Garnish with a sprig of fresh watercress.

With thanks to The Hummingbird Kitchen and Bar

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