Sous Vide Turkey Breast | Recipe by sousvidetools.com

Sous Vide Turkey Breast, Red Cabbage, Pear Tarte Tatin, Gorgonzola, Chestnut

COOK TIME: 3 hours
PREP TIME: 1 hour
DIFFICULTY: Medium
SERVES: 2

Ingredients

1 turkey breast
1 garlic clove, crushed
2 sprigs of thyme
50g of butter
1 pear
4 chestnuts, peeled and cooked
Gorgonzola
baby basil

Red cabbage purée

1 red cabbage, finely sliced
2 banana shallots, finely sliced
1 tsp olive oil
50g of cranberries
100ml of ruby port

Pear tarte Tatin

1 pear, peeled
20g of butter
20g of caster sugar
1/2 vanilla pod, seeds scraped out
puff pastry, two circles ready rolled, about 10cm in diameter

Equipment

EQUIPMENT

Sous Vide Water Bath
Vacuum Bags
Chamber Vacuum Sealer
Blender
Blowtorch

Method

Recipe courtesy of chef Shaun Rankin from www.greatbritishchefs.com

METHOD

Preheat a water bath to a temperature of 68⁰C.
Lay the turkey breast flat inside a vacuum bag, then place the garlic, thyme and about 1/3 of the butter on top of the meat. Vacuum the bag in a chamber sealer and place in the water bath. Leave to cook for 2 hours.
For the red cabbage purée, place a large saucepan over a medium heat and add the olive oil, the sliced red cabbage and the banana shallots. Sauté for 10 minutes, then stir in the cranberries and the port. Heat the mixture to boiling point, then simmer gently until the port has reduced to 1/4 of its original volume.
Preheat the oven to a temperature of 180⁰C/gas mark 4.
Make the pear tarte Tatin while the cabbage is braising. Halve the pear lengthways and scoop out the core. Melt the butter in a small ovenproof saucepan with the caster sugar and vanilla pod. Heat the mixture very gently until it forms a caramel.
Lay the pear halves in the caramel (flat-side down). Place one puff pastry circle on top of each half, pressing it around the fruit to create a snug-fitting cover. Transfer the pan to the oven and cook until the pastry is golden brown and crisp. This should take about 20 minutes.
Tip the red cabbage mixture into a blender, reserving 6 of the cranberries for a garnish. Pulse the blender to produce a smooth purée, then press the mixture through a fine sieve.
Unseal the vacuum bag containing the turkey and slice the breast in half. Melt the remaining butter in a large frying pan and add the turkey. Lightly brown the meat, spooning the foaming butter over it as it cooks.
Remove the skin from the remaining pear and slice into segments, then lightly scorch using a blowtorch.
To serve, position 1 portion of turkey and 1 pear tarte Tatin in the centre of each plate. Dot with Gorgonzola, scatter over the chestnuts, reserved cranberries and scorched pear segments and finish with a garnish of baby basil.

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Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

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