The Xmas Burrito
- COOK TIME: 9hrs
- DIFFICULTY: Easy
- SERVES: 8
Ingredients for the Sous Vide Element
- Turkey Leg and Thigh
- Frozen Stock Cube
- Streaky Bacon
- Cranberry Sauce
- Goose Fat
- Gravy (optional)
This recipe uses one of the cheapest cuts from a Turkey; the lesser popular but no less tasty leg and thigh. Purchased for under £3, the amount of meat available from one is very impressive.
- Turn on Sous Vide machine and heat water to 69 degrees.
- Place leg and thigh in pouches, throw in a frozen stock cube, crushed garlic clove and a few sprigs of Thyme. Vacuum seal the bags once all flavour-givers have been added.
- Once the water bath has reached 69 degrees, place the pouch into the bath making sure it is fully submerged. Set the time for 8.5hrs and leave, preparing the other fillings for the burrito until you have 1 hour remaining.
- With 1 hour remaining on the turkey, preheat oven to 200 degrees.
- Roll the sausages in a slice of streaky bacon and place on a baking tray, par boil parsnips and sprouts in boiling water. Please note, sprouts should not become soft, 60-90 seconds in boiling water is enough.
- Shred sprouts using a sharp knife, these can be set aside for final cooking later. Quarter the softened parsnips and place in a baking tray. Add some goose fat to the baking tray and place in oven along with the prepared sausages.
- Remove parsnips after 10 minutes and turn. The fat should have coated them, but give them a good mix just in case. Turn sausages over at this stage too. Place all back in the oven and continue to cook until nicely browned, then remove from oven. Once cooked cut the sausages into smaller halves.
- Take turkey out of the bath after the recommended time has elapsed. If you aren’t quite ready don’t worry, leaving it in the bath for a while longer is fine. Snip a hole at the top of the bags and drain out juice. Remove cooked turkey and place on chopping board. Begin to cut meat away from the bone, being mindful of the smaller feather-like-bones that run through the meat. Once removed from the bone the meat needs to be shredded. Either use a knife (and some patience) or throw meat into a food mixer, attaching the ‘flat beater’, and allow it to work the meat into strands. This is a lifesaving technique for when meat needs shredding and your knife work needs practice.
- In a heat frying pan, add a little oil and a generous knob of butter (its Christmas after all!). Once butter has melted toss in the shredded sprouts, some salt and a twist or two of black pepper. Don’t mix too soon as the slightly charred edges of the sprout will add to the flavour.
- Warm one of the wraps in a dry pan for 30 seconds each side. Spread on a good dollop of cranberry sauce, take a handful of the shredded turkey leg and place in the middle of wrap. Now layer up the cooked parsnips, halved sausages and shredded sprouts.
- Pick up two sides of the wrap; this will cause the filling to sit centrally along the wrap. Folding each of the ends inward whilst rolling the wrap and its filling together is tricky but shouldn’t take too much practice.
- Repeat until you’ve run out of wraps or turkey and FEAST.
- (Optional) Pour over lashings of thick gravy for that final touch.
- Chef’s tip: If you are cooking for a large group, let them roll their own. This is a great sharing dish and works well for guests to pick and mix from your selection of fillings to make their own burrito.