Page 9 - Fresh Magazine - Winter 2017

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Tuscan slow-cooked turkey leg with cannellini beans

SERVES 4
2 onions, quartered Put the dried cannellini beans in a saucepan set over a medium heat.
1 carrot, halved medium-sized bowl and cover with Add the pancetta, carrots, onion,
1 small garlic bulb, halved across cold water. Cover the bowl and leave garlic and sage and cook for 2
the equator to soak overnight. minutes, until the vegetables have
2 teaspoons fresh thyme leaves started to soften. Drain the cannellini
1 sprig of fresh rosemary The next day, preheat the oven to beans and add to the pan along with
1 bay leaf 150°C/gas mark 2.
1 large whole turkey leg Put the onions, carrot, garlic, thyme, the chicken stock and enough water
2 tablespoons Dijon mustard rosemary and bay leaf in a roasting to cover the bean mixture by at least
salt and pepper tray that will fit the entire turkey leg. 2cm.
400ml warm chicken stock Rub the turkey leg with the mustard, Bring to the boil, then reduce the
then season with salt and pepper. Put heat to low and simmer for 1 to 1½
FOR THE CANNELLINI BEANS the turkey on top of the vegetables in hours, covered with a tight-fitting lid,
200g dried cannellini beans the tray. Pour the warm chicken stock until the beans are soft to the touch
1 tablespoon olive oil around the leg, then roast in the oven but still a little firm when pressed
100g pancetta, chopped for 1 hour. between your fingers. When cooked,
2 carrots, finely diced season with salt and pepper, add the
1 onion, finely chopped To prevent the skin from burning, butter and keep warm until needed.
3 garlic cloves, finely chopped after 1 hour loosely cover the roasting
3 tablespoons chopped fresh sage tray with tin foil without pressing on When the turkey is done, transfer
500ml chicken stock the turkey leg. Continue roasting for the leg to a cutting board and allow
500ml water, plus extra if needed another 2½ to 3 hours, until the skin to rest. Drain the excess fat from the
50g butter is crispy and the meat is tender and roasting tray and use the vegetables
cooked through. and leftover juices to make a turkey
gravy if desired. Carve into slices and
Meanwhile, to prepare the cannellini serve with the warm cannellini beans.
beans, heat the oil in a large

SMALL
FAMILY TIP
A turkey leg
will feed four
but is ideal for
Christmas for two
if you want the
extra-tasty turkey
leftovers.

WINTER 2017 FRESH | 7

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