The Mustard Cookbook by Rosamond Man & Robin Weir

Author:Rosamond Man & Robin Weir [Man, Rosamond]
Language: eng
Format: azw3
Publisher: Grub Street Cookery
Published: 2010-10-06T04:00:00+00:00

Maille received a royal appointment to Queen Victoria in 1866 and to King Edward VII in 1903

STUFFED TURKEY LEGS

Perhaps the best of the turkey variations, certainly the most elegant – and turkey shows its advantage here over chicken in that the legs are large enough to make boning them simple.

3 large turkey drumsticks

6 slices streaky bacon

4 tablespoons mustard oil

For the stuffing

125 g/4 oz Parma ham, finely chopped

50 g/2 oz fresh breadcrumbs

25 g/1 oz freshly grated Parmesan

2 tablespoons Moutarde Soyer (p. 51)

2 mace blades, crumbled

5 tablespoons finely chopped parsley

2 eggs, beaten

Maldon salt

freshly ground black pepper

If you don’t have an obliging butcher, chop off the small knobbly end of each drumstick with a sharp cleaver, then – using a very sharp knife, with great care – make a slit through the skin and flesh down one side of each drumstick right through to the bone. Slip the knife between the flesh and bone all the way round, then pull out the bones. Lay each piece of turkey (rectangular shaped, slightly tapered at one end), skin side down, on a clean work surface.

Mix the stuffing ingredients, except the seasoning, in a bowl, then spread a little down the centre of each piece of meat, leaving a small gap at each end. Season lightly with salt, generously with pepper, then fold the pieces into sausage shapes. Flatten the bacon with the back of a knife, then wrap around each sausage, sealing the join and covering the ends – unless you buy home-butchered cured bacon, you’ll need two slices per parcel. Tie round with string to secure the sausages then plump them lightly by squeezing between the palms of the hands.

Heat the oil in a flameproof casserole until nearly smoking, then sear the sausages on all sides, turning them gently. Transfer to the oven, at 180°C/350°F/Gas Mark 4, and cook for about 40-50 minutes until cooked through. Pierce gently with a sharp knife through to the turkey flesh – the juices should run clear. Remove from the oven and cool slightly for about 5 minutes, then cut away the string, carefully remove the bacon and slice thickly. Also delicious cold. Serves 4-6

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