15 Dust counter with flour and lay out second package of pastry. Dust pastry with flour. Make 1-in (2.5 cm) vertical cuts across pastry, then repeat until you have made cuts on entire sheet. Alternatively, use a lattice pastry cutter. Brush off excess flour. Brush Wellington with egg wash. Place cut pastry on top of Wellington, then place in refrigerator until ready to cook. 16 Preheat oven to 400 F (200 C). 17 Remove Wellington from refrigerator and brush with egg wash. 18 Bake Wellington for 15 minutes, then turn heat down to 350 F (175 C) and bake for another 45 to 55 minutes, or until pastry is golden brown and cooked through, rotating halfway through baking. 19 Remove from oven. Serve with cranberry sauce and your favourite turkey gravy. Serves 6 PAIRS WITH SAINTLY THE GOOD RED BC VQA $21.99 262092 WENTE MORNING FOG CHARDONNAY USA $22.99 175430
1 tbsp (15 ml) tomato paste ¼ cup (60 ml) St. Rémy VSOP Brandy 2 cups (500 ml) turkey or chicken stock 2 tbsp (30 ml) butter, divided 1 cup (250 ml) pearl onions, blanched and peeled 1 tbsp (15 ml) all-purpose flour ½ cup (125 ml) redcurrant jelly Mashed Potatoes, to serve, recipe follows 1 Preheat oven to 275 F (135 C). 2 Heat a large Dutch oven or heavy-bottomed, ovenproof saucepan over medium-high heat. Season turkey legs and chicken wings with salt and pepper. Add vegetable oil to pan and, working in batches, sear turkey legs and chicken wings until golden brown on all sides, 3 to 5 minutes per side. Set meat aside. 3 Add carrots, celery, onions and garlic to pan and sauté over medium heat until soft and lightly browned, 8 to 10 minutes. Add bay leaves, rosemary, thyme and tomato paste. Cook for another 3 to 5 minutes. Deglaze pan with brandy, then add stock.
TURKEY LEGS WITH ONION REDCURRANT JUS & MASHED POTATOES 4 bone-in, skin-on turkey legs ½ lb (225 g) chicken wings salt and freshly ground black pepper, to taste 2 tbsp (30 ml) vegetable oil 1 large carrot, cut into 2-in (5 cm) chunks 1 stalk celery, cut into 2-in (5 cm) chunks 1 medium onion, roughly chopped 2 cloves garlic, crushed 2 fresh or dried bay leaves
1 sprig fresh rosemary 4 sprigs fresh thyme
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