Susie Hagen shows us how to create this traditional family recipe from the Hagen family. Susie has been making this recipe for the past 12 years. She pairs it with this delicious and fresh salad with a creamy tahini dressing. Turkeys are available online for Christmas deliveries and Thanksgiving delivery.
For the turkey:
3 leeks trimmed and halved lengthwise
2kg boneless turkey or small whole turkey
2 tbsp olive oil
1 cup verjuice (Maggie Beer does a good one)
1 cup Hagen’s chicken stock
125ml dry white wine
Lemon & Pistachio Stuffing:
* We sell stuffed turkeys but if you want to give it a go yourself, this is our go to stuffing recipe below.
160g fresh rye breadcrumbs
150g soft butter
2 eggs, lightly beaten
½ cup coarsely chopped flat leaf parsley
60g dried cranberries
50g pistachios, coarsely chopped
8 cloves garlic, roasted for 15 mins at 200c then peeled and chopped
¼ cup finely grated lemon rind
2 tbsp lemon juice
To prepare the stuffing:
To cook the Turkey:
Cook time schedule:
1 x 30 mins @ 220 degrees foil on
3 x 20 mins @ 180 degrees foil on
1 x 20 mins @ 180 degrees uncovered
1 x 15 mins rest with foil on
Salad Ingredients:
2 lebanese (short) cucumbers , thinly sliced
2 spring onions (scallions), thinly sliced
½ preserved Lemon, finely chopped
½ small head of red cabbage, thinly sliced
30g thinly sliced pickled turnip
2 tablespoons lemon juice
3 big radishes, thinly sliced
Salt
Ground black pepper
2 heads baby cos lettuce, ends trimmed, halved lengthways
2 tablespoons olive oil
30g herbs such as dill, parsley, coriander, roughly chopped
Lemon Tahini Dressing:
¼ cup tahini
¼ cup lemon juice plus more to taste
3 tablespoons olive oil
1 garlic clove, finely crushed
Salt & Pepper
Whisk all ingredients in a small bowl with ½ cup water. Season with salt and pepper. Add more lemon juice if needed.
Method:
Serves 4 | 45 Minutes
We are thrilled to be partnering with Chef Reuben Davis to bring you a 2 recipe series this Summer. Reuben has worked alongside some of the most celebrated and accoladed chefs in the world. From working in Michelin star restaurants, to creating food for his family and friends - his passion for food shines through his creations.
Chef Reuben's Grass Fed T-bone Steak recipe with an Anchovy Salsa Verde, finished with 'THE BEST' tomato salad is perfect for when want to impress your guests this summer but you don't want to spend hours in the kitchen. Using our organic beef from right here in Victoria, and fresh vegetables from our online market store. Take our word for it, this recipe is a crowd favourite!
From Hagen's:
Steak 1x 750 gram T-Bone
For the Salsa Verde
1 banana shallot
50 gram pickled jalapenos
50 grams capers in brine drained
1 tin Ortiz anchovy
2 cloves garlic
120 ml red wine vinegar
½ bunch parsley flat leaf
½ bunch of coriander
½ bunch mint
220 ml olive oil
Flake salt pinch
For the tomato salad
8 X Good quality Ripe truss/Roma tomatoes
1 banana shallot
200 ml x Extra virgin olive oil
100 ml x Red wine vinegar
½ bunch green basil
½ bunch thyme
50 gram Capers
Method