Nommune

2024 Holiday Menu

Sous Vide Turkey Roulade with Mustard Cream Gravy

Lentil and Roasted Eggplant Salad

Saffron Rice Pilaf with Dried Cherries and Pistachios

Brown Butter Gochujang Brussels Sprouts

Maple Brown Butter Skillet Cornbread

Yoghurt Parfait with Cherry Compote and Granola

Sous Vide Turkey Roulade and Mustard Cream Gravy

Intermediate · Active 45m · Total 5h 45m · Serves 6

A festive stuffing containing dried cranberry and roasted chestnuts adds colour and seasonal flavour. Sous vide-ing the turkey means your roulade is guaranteed to be juicy and tender. You can prepare this a day or two in advance, and the only cooking you need to do at the end is to sear the cooked breast and slice into medallions. Pair this with a quick gravy for an impressive main course that doesn't require a lot of active time.

Stuffing

1 onion, chopped
3 cloves garlic, minced
1/2 leek, sliced
4 tablespoons dried cranberry
4 tablespoons roasted chestnuts
250 grams pork sausage
1/2 teaspoon thyme
1/4 teaspoon black pepper

1. Coarsely chop onion, leek, and garlic.
2. Coarsely chop cranberry and roasted chestnuts.
3. Crumble the pork sausage into a dry skillet and put over medium heat. Allow the sausage fat to render out and cook the sausage until browned, using a spatula to break the sausage into small pieces, about 8 minutes. Transfer the sausage to a bowl but leave the rendered fat behind. We will use it to sauté the vegetables.
4. Add the onion and leek to the skillet and cook until softened, about 8 minutes. Add the garlic and cook for another 2 minutes until fragrant.
5. Return the sausage to the skillet, then stir in dried cranberry, chestnuts, thyme, and black pepper. Mix well and remove from heat to cool completely.

Turkey Roulade

1.2 kilogram turkey breast
1 tsp salt
Stuffing

1. Start by butterflying the turkey breast so that it's evenly thick all over. Cut most of the way through the thickest part(s) so that it "opens" outward and gently flatten out.
2. Place the turkey breast between plastic wrap and gently pound it to an even thickness using a meat mallet or another flat, heavy tool (I used a saucepan). You're aiming to achieve a rectangular shape so that it rolls as nicely as possible.
3. Lay a large piece of plastic wrap out, then put the flattened turkey breast in the center. Season the flattened turkey breast all over with salt, then spread the cooled stuffing evenly over the turkey breast, leaving a small border. Any stuffing near the edges will be prone to falling out when rolling.
4. Starting from one end, carefully roll the turkey into a tight cylinder.
5. Now cover it with the plastic wrap and use it to tighten the rolled turkey and maintain the cylindrical shape. Flatten or roll the ends of the plastic wrap to keep the turkey snug all over.
6. You can proceed to sous vide the roulade immediately, or leave it in the refrigerator for a day for the salt to penetrate the entire breast.

Sous Vide Turkey

Turkey Roulade

1. Preheat the sous vide water bath to 63°C/145ºF. Place the turkey roulade in a vacuum-sealed bag and submerge it in the water bath for 4-5 hours.
2. Remove the turkey from the bag and pat dry. Refrigerate the cooked roulade until ready to sear.

Mustard Cream Gravy

15 g butter
15 g flour
250 ml chicken stock
125 ml cream
2 tbs Dijon mustard
1 tsp thyme
1/2 tsp salt
1/4 tsp black pepper

1. In a saucepan over medium heat, brown butter until it smells nutty, about 2 minutes.
2. Add flour and stir for a minute.
3. Add chicken stock, cream, mustard, thyme, salt and black pepper, and bring to a simmer. Cook for 15 minutes, stirring frequently, then take off the heat.
4. Strain through a fine mesh sieve into a bowl and keep warm.

To Finish

Oil
Sous Vide Turkey
Mustard Cream Gravy

1. Heat some oil in a hot pan and sear the roulade until golden brown on all sides.
2. Let the roulade rest briefly before slicing into medallions. Pour over some mustard cream gravy and serve the rest in a bowl alongside the turkey medallions.

Lentil and Roasted Eggplant Salad

Beginner · Active 20 mins · Total 1 hour · Serves 6

The softness of the eggplant contrasts with the earthiness of the lentils, the sharpness of the onion, and the subtle sweetness of the dried cranberries. Lettuce and herbs add freshness and a tangy apple cider vinaigrette makes the salad sing.

Roasted Eggplant

500 g eggplant
3 tbs oil
1/2 tbs salt

1. Preheat the oven to 250°C.
2. Cut the eggplants into large cubes and add to a baking sheet.
3. Drizzle with oil and salt and mix to coat, then transfer to the oven.
4. Roast in the oven for 30-40 minutes, or until soft and slightly charred. Allow to cool.

Apple Cider Vinaigrette

1/2 cup olive oil
1/4 cup apple cider vinegar
1 tbs mustard
1/4 tsp thyme
1 tsp salt
1/2 tsp black pepper

1. Combine olive oil, apple cider vinegar, mustard, thyme, salt and black pepper. Whisk well to emulsify

To Finish

1 onion
1/2 cup dried cranberry
Roasted Eggplant
480 g lentils (from 2 drained 400 g cans)
1 bunch mint, leaves only
1 bunch coriander, leaves only
1 bunch parsley, leaves only
3 heads lettuce
Apple Cider Vinaigrette

1. Finely dice onion and chop chestnut into large pieces.
2. In a large mixing bowl, combine the roasted eggplant, lentils, mint, coriander, parsley and lettuce.
3. Toss the apple cider vinaigrette through the salad and serve.

Saffron Rice Pilaf With Dried Cherries And Pistachios

Intermediate · Active 20 mins · Total 1 hour 30 mins · Serves 6

Shallot and garlic is sautéed in butter, tossed with rice, saffron and water and cooked in a rice cooker. Once done, dried cherries and pistachios are folded through for an easy, seasonal side dish.

2 cups basmati rice
2.25 cups water, for soaking
3/4 tsp saffron
3 shallots
3 garlic cloves
3 tbs butter
2 tsp salt
1/3 cup coriander
3/4 cup dried cherries
1/2 cup pistachios

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water in a rice cooker pot for 30 minutes to soften.
2. Grind the saffron threads to powder, then soak the saffron in 2 tablespoons of warm water for 10 minutes to release its color and flavor, then add it to the soaking rice.
3. Finely chop shallots and garlic cloves.
4. In a pan, heat the butter over medium heat. Add the finely chopped shallot and sauté for about 5 minutes until translucent.
5. Stir in the minced garlic and sauté for another 2 minutes until fragrant.
6. Add the shallot and garlic mixture to the rice, followed by salt. Stir to mix well.
7. Cook rice according to the rice cooker instructions.
8. Chop coriander coarsely.
9. Once done, gently fluff the rice with a fork. Stir in the dried cherries, pistachios, and chopped coriander and serve.

Brown Butter Gochujang Brussels Sprouts

Intermediate · Active 15 mins · Total 45 mins · Serves 4

Brown butter, gochujang and maple syrup meld together to form a sauce that is nutty, rich, sweet and spicy in all the right ways, but it can overwhelm lighter vegetables. Slather it over roasted Brussels sprouts, which can hold its own, and the result is a hearty vegetable side dish. Add sliced spring onion at the end for freshness.

Roasted Brussels Sprouts

1.2 kg brussels sprouts
2 tbs oil
2 tsp salt

1. Preheat the oven to 250°C (482°F).
2. In a large bowl, toss the brussels sprouts with oil and salt. Spread the brussels sprouts on a baking sheet and roast in the preheated oven until tender and lightly charred, about 20-30 minutes.

Brown Butter Gochujang Glaze

6 Tbsp unsalted butter
⅓ cup gochujang
2 Tbsp maple syrup
2 Tbsp sherry vinegar
Salt
Black pepper

1. While the brussels sprouts are roasting, add butter to a saucepan over medium heat. Brown the butter until it turns nutty, about 8 minutes.
2. Take off the heat, then stir in gochujang, maple syrup, and sherry vinegar until well combined. Season the mixture with salt and pepper to taste.

To Finish

2 spring onions
Roasted Brussels Sprouts
Brown Butter Gochujang Glaze

1. Thinly slice spring onions.
2. Toss the Roasted Brussels Sprouts with the Brown Butter Gochujang Glaze until well combined, then spoon into a serving bowl. Garnish with sliced spring onions.

Maple Brown Butter Skillet Cornbread

Intermediate · Active 20 mins · Total 1 hour · Serves 6

1. Preheat the oven to 190ºC (375ºF).

Dry Mix

180 g cornmeal
120 g all-purpose flour
15 g baking powder
4 grams baking soda
8 g salt

1. In a large bowl, combine the cornmeal, flour, baking powder, baking soda and salt and whisk until well mixed.

Wet Mix

170 g eggs
180 g butter
165 g maple syrup
25 g sugar
550 g buttermilk

1. Heat a large cast-iron skillet over medium heat. Add the butter and cook until it turns brown and smells nutty.
2. Immediately pour the brown butter into a large bowl. Put the skillet aside as we'll be using it again later.
3. Whisk the maple syrup, sugar and buttermilk into the brown butter. If the mixture is not cool, allow it to cool down before proceeding. Once cool, add the eggs and whisk well until the mixture is homogenous.

Cornbread

250 g corn (from a drained 400 g can)
Dry Mix
Wet Mix

1. Add the Dry Mix to the Wet Mix and whisk well to combine. Add the corn and mix again.
2. Pour the combined mixture back into the skillet.
3. Bake in the oven until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes.
4. Allow to cool for 10 minutes before flipping the cornbread out and cutting into pieces. Serve hot.

Yogurt Parfait With Cherry Compote And Granola

Beginner · Active 20 mins · Total 20 mins · Serves 6

The sweetness of the compote complements the tanginess of the yogurt, while the crunchy granola adds texture. Make the cherry compote ahead and you can throw this dessert together at the last minute. Feel free to substitute jam (any kind) if you don't want to make compote.

Cherry Compote

2 cups frozen cherries
1/2 cup sugar
2 tbs water
1 tsp lemon juice
1 tsp vanilla extract

1. Combine the frozen cherries, sugar, water, lemon juice, and vanilla extract in a saucepan. Cook over medium heat, stirring until the sugar dissolves and the cherries soften, about 15 minutes. Remove from heat and let cool completely. You can make this ahead and store it in the fridge.

To Finish

900 g yogurt
Cherry Compote
1 cup granola
3 tbs honey
6 mint leaves

1. Assemble the parfait in layers in a bowl or a narrow glass. Start by adding a heaped spoonful of yogurt, then top with a generous spoonful of cherry compote, and finish with granola.
2. Repeat once more for a total of 6 layers.
3. Drizzle each bowl with honey, then top with a mint leaf.