Osso bucco of turkey, with baba ghanoush, rosemary and ginger jelly
This unusual recipe has been translated and adapted from Gastronomía y Cía.
Para leer esta receta en castellano, pulsa aquí.
For the ginger jelly
For the baba ghanoush
- 2 large aubergines, washed and dried
- 2 tablespoons tahini
- 2 cloves garlic, crushed
- 1 tablespoon lemon juice
- 1 dessertspoon ground cumin
- 2 tablespoons olive oil
- Pinch black pepper
- Pinch hot paprika
For the osso bucco
- Extra virgin olive oil
- 8 turkey thighs
- Black pepper, freshly ground
- 1 onion, peeled and finely diced
- Small piece (about4-5 cm) fresh ginger, peeled and finely chopped
- 4 Cloves garlic, bashed and skins removed
- 2 sprigs of fresh rosemary
- 1 fresh chilli (add less if it is very hot), cut into fine rings
- 185 ml lager beer
- 8 stalks green asparagus, chopped
- Make the ginger jelly at least 5 hours before you are ready to serve.
To make the ginger jelly
- Put the water, sugar and ginger in a pan and bring to the boil for one minute.
- Remove from the heat and allow to infuse for a few minutes.
- Meanwhile, hydrate the gelatine leaves in cold water and when they are ready, drain well and place in the ginger syrup.
- Mix, using something like a chopstick, until thoroughly dissolved.
- Strain the syrup into a container and allow to cool.
- Refrigerate for at least 4 hours, until it has set.
To make the baba ghanoush
- Preheat the oven to Gas 4 and bake the aubergines for 30-40 minutes (depending on size). Once done, leave then to cool.
- Remove the flesh and place in a bowl.
- Add the garlic, tahini, lemon juice, cumin, black pepper, paprika, salt to taste and a good splash of olive oil.
- Mix until you have a creamy puree (or use a blender).
- Correct seasoning and keep in the refrigerator, covered tightly with cling-film.
To make the osso bucco
- Heat a good splash of the olive oil in a casserole or large.
- Season the turkey and fry until golden on both sides.
- Reduce the heat and add the onion, allowing it to sweat, then add the ginger, garlic and pepper until they release their aroma.
- When the onion is soft and transparent add the beer, bring to the boil and then reduce the heat.
- Add the rosemary sprigs, cover the pan and allow to cook for about 20 minutes turning the meat from time to time. If the turkey pieces are large, you may need to cook it for longer.
- After the first 10-15 minutes, uncover the pan to let the beer evaporate and create a caramelised sauce.
- Five minutes before the end of the cooking time, add the asparagus pieces and cook until they are slightly crispy.
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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