October 16th, 2011
Having been to La Boqueria to buy food for a large Sunday fiesta on the terraza, a lot of prep needed to be done on Saturday evening to get the food ready. Oli did most of the cooking – I chopped some things and helped where needed, but the whole Sunday fiesta was Oli’s inspiration.
The turkey was tunnel-boned, which means the body stays whole and all the bones are removed. The main bones of the body, the breast and backbones are slowly cut out first.
Eventually even the bones from the legs are removed from the inside out.
All the bones and offcuts went into the stock pot.
When the turkey was completely boneless, it was stuffed with a large duck and rabbit, a little stuffing and some butternut squash. You can see the contrast in the lighter turkey meat and dark duck and rabbit above. By removing all the bones, the bird can be carved as a single piece, when cooked.
It was a beautiful day and still above 25º C in mid October.
To go with the roast turkey, we had sweetcorn jelly,
beetroot and raspberry jelly,
butternut squash purée (made with cream and a dusting of pimenton)
and a salad of sliced peppers, radishes, spinach, orange segments and a little mint.
The food was washed down with large quantities of ChitÓn Rioja.