Starter

Game terrine with boozy prunes

Makes 1 x 9cm x 26cm terrine

Terrine

4 wood pigeon breasts, skin removed, diced into 1cm pieces

4 grouse breasts, skin removed, diced into 1cm pieces

750g minced pork belly

200g minced chicken livers

125g lardo diced into 1cm pieces

35g pistachio nuts, lightly toasted

300g port reduced, to 75g

6g allspice

4 juniper berries, ground

6g salt

freshly milled black pepper

Thinly sliced Lardo to line the terrine

Boozy prunes

200g prunes

100g armagnac

1 cinnamon stick

4 cloves

2 star anise

Method

Pre-heat the oven to 80˚C.For the terrine line a 9 x 26cm terrine with lardo, slightly overlapping with enough overhang to cover the top.Mix all the ingredients together, pan fry a small piece and check the seasoning – adjust if necessary. Press into the terrine mould and cover with the lardo slices.Put the lid on the terrine and cook in the oven in a bain marie until a core temperature of 65˚C is reached.Cool, press gently with a suitable weight and chill.

For the prunes; heat the armagnac with the spices. Add 100ml water, heat, then add the prunes. Cover and allow to infuse for at least 24 hours.

Main Course

Confit turkey leg with bread sauce croquettes

1 turkey leg, bone in, approximately 1kg

1 recipe Meat Brine

2kg duck fat

½ bunch thyme

3 bay leaves

¼ bunch rosemary

2 star anise

Meat brine

4 litres water

280g salt

6g white peppercorns

6g coriander seeds

6g fennel seeds

10g thyme

4 bay leaves

Bread sauce

250g sourdough

600ml milk

1 onion, halved and peeled

2 bay leaves

8 cloves

¼ bunch thyme

1 tsp celery salt

Freshly milled black pepper

Cranberry sauce

250g frozen cranberries

100ml port

1 orange, zest and juice

1 stick cinnamon

150g caster sugar

500m cranberry juice

Method

Confit turkey leg

Brine the turkey leg for 4 hours in the Meat Brine. Preheat the oven to 100˚C. Place the duck fat in an oven proof dish large enough to fit the turkey leg snugly.Add the herbs and spices and place in the oven for 5 minutes.Remove from the oven and carefully place the turkey leg inside. Cover with foil and place in the oven for 4-5 hours.Check if cooked by placing a skewer into the meat, it should go straight through with no resistance. Once cooked, remove the entire tray and allow the turkey leg to cool down in the fat.Remove when still warm and strain the fat to re-use. When ready to serve, preheat the oven to 200 ˚C.Place the turkey leg in a roasting pan and place in the oven for 15 minutes until heated right through and crispy.

Meat brine

Place all ingredients, apart from the water, in a large pan. Add one litre of the water and bring to the boil. Remove from the heat, add the remaining water, then cover and chill.

Bread sauce

Place all ingredients, bar the bread, in a pan. Bring to a simmer for 20 minutes. Remove, cover with cling film, and allow to infuse. Strain off then add the bread. Leave to soak for 20 minutes then blend together using a stick blender.

Cranberry sauce

Place all ingredients in a pan and bring to a simmer. Simmer for 30 minutes, remove the cinnamon and refrigerate until needed.

Dessert

Christmas cake and clementine Eton Mess

Serves 6

6 clementines, peeled and segmented

50ml Cointreau

250ml orange juice

1 cinnamon stick

2 cloves

250g Christmas cake

100ml brandy

300ml double cream, whipped to soft peaks

150ml thick Greek yogurt

100g icing sugar

50g egg whites

50g icing sugar, sieved

50g caster sugar

Method

For the mini meringues, preheat the oven to 80˚C. Whisk the egg whites until stiff peaks form then add the caster sugar. Whisk well until glossy and the sugar has dissolved. Fold in the icing sugar then pipe onto greaseproof paper. Bake for 20 – 30 minutes until firm on the outside.Bring the orange juice to the boil with the cinnamon and cloves. Simmer rapidly until it has reduced by half. Add the Cointreau and the Clementine segments and simmer for 5 minutes. Cover and set aside until cool then refrigerate overnight.Break the Christmas cake into bite sized pieces and douse with the brandy, set aside.Fold the yogurt, icing sugar and remaining brandy into the cream.Dress the plates with the clementines, the soaked Christmas cake, the meringues and then finish with a quenelle of the brandy cream.

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