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Verjuice Roasted Boneless Turkey with Susie Hagen

by Oliver Hagen October 28, 2020 3 min read

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4 | 3 Hours

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.

Ingredients:

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:

Combine all ingredients in a bowl and use your hands to mix. Combine all ingredients and season with salt and pepper.
Stuff the turkey with the filling, or you can buy pre stuffed ones from us.

To cook the Turkey:

Preheat the oven to 220 degrees. Prepare a deep roasted pan.
Cut leeks into half and put in the base of the roasting pan, flat side down.
Place turkey on top of the leek bed, season with salt and pepper, pour 1 cup verjuice and 1 cup of chicken stock to the pan. Tear two pieces of foil (big enough to cover the turkey). Use a basting brush to oil the turkey, and the foil so it doesn't stick to the turkey. Cover tightly, and place into the oven for 30 mins.
While the turkey is cooking, we can start to prep the salad. Wash, Prep and cut all your vegetables and herbs as noted as above. To assemble your salad, start with the biggest ingredients on the plate and then work your way through until they are all placed on the plate. Drizzle with tahini dressing and top with fresh herbs and salt.
Take it out after 30 mins, turn the oven down to 180. Check the turkey and bast with the juices from the pan. Return foil and return to the oven for a further 20 mins.
Repeat this step 3 more times, and on the last 20 minutes take the foil off so it browns up nicely.
To check the turkey is cooked, pierce with a skewer and see if the fat runs clear. Remove the turkey from the oven, cover with foil and let it rest for 15 minutes.
Whilst the turkey is resting, pour the white wine into a saucepan and add your pan juices. Reduce on a high heat for 15 minutes. Remove leeks from the pan too and set aside until ready to serve.
Remove the butchers string and cut your turkey into slices, serve with a fresh side salad and pour your white wine sauce over the top.

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:

Wash, Prep and cut all your vegetables and herbs as noted as above. To assemble your salad, start with the biggest ingredients on the plate and then work your way through until they are all placed on the plate. Drizzle with tahini dressing and top with fresh herbs and salt.

Also in Organic Recipes

Grass Fed T-bone steak, Anchovy Salsa Verde, The best Tomato salad

by Olivia McCrimmon January 22, 2021 3 min read

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

Remove the T-bone from the fridge and place on a plate leave out on the bench to come up to room temperature, light your BBQ so it gets nice and hot
Pick the parsley,coriander and mint separating the leaves and the stalks, finely chop and put in a bowl
Peel both the shallots set one aside for the salad, finely dice one of the shallots and add to the bowl with the herbs
Remove the anchovies from the tin and finely chop these along with the jalapenos, add these to the bowl with the herbs, grate both the garlic cloves in to this bowl and mix adding the olive oil and the red wine vinegar and a good pinch of flake salt, mix well and set aside in the fridge
Finely slice the other shallot and place in a bowl with the capers, thyme and red wine vinegar, leave to marinade for 15 minutes, once that time is up add the olive oil
Slice the tomatoes into rounds and lay out on a large plate, season well with sea salt and freshly ground black pepper
Place the thyme and rosemary together and tie with a piece of string, place the bunch into a small bowl of olive oil and brush the olive oil all over the steak, season well with flake salt and freshly ground black pepper
Place the steak flat on the BBQ and brush again with the rosemary and thyme brush, repeat this process every 5 minutes during the cooking after approx. 10 minutes turn the steak and cook for a further 8 minutes, remove from the grill and allow to rest (if you can use a temperature probe top measure the middle of the meat we want the internal temperature to be 55c, probes are a great investment to help your cooking)
Spoon the caper and shallot dressing over the top of the tomatoes and place the basil over the top of that
After 10 minutes resting, remove the steak from the bone using a sharp knife and slice, spoon over the top of the steak the anchovy Salsa Verde and leave the remainder on the side serve immediately

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by Olivia McCrimmon January 21, 2021 2 min read

Our Charred Corn & Chilli Salad is a quick recipe, that’s perfectly balanced in flavour - sweet, spicy, salty and tangy. It’s a summer inspired side that pairs well with any meat that’s cooked over an open fire.