Grilled turkey breast, artichoke pepper ragout, potato purée, raisins and chicken gravy

Ingredients

• 2 cloves garlic – peeled and minced
• 1 tbsp finely chopped fresh thyme
• ½ tsp ground black pepper
• 2 (3 pound) boneless turkey breast halves
• 1 clove
• ¼ cup extra virgin olive oil
• 2 tbsp lemon juice
• 50g celery
• 50g raisins

Method

1. In a small bowl, mix together the garlic, thyme and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts and one in the centre.
2. In a large shallow dish, blend olive oil and lemon juice. Place the breasts in the dish, marinate in the refrigerator for at least 4 hours
3. Preheat grill for high heat
4. Lightly oil the grill grate. Discard marinade, place turkey breasts on the grill. Grill the turkey breasts about 10minutes on each side, to a temperature of 170ºC
5. Place the turkey breast on a dish, add on top the raisins and finish the turkey in the oven for 5minutes to a temperature of 170ºC

Chicken Gravy 

1. For the chicken gravy, place the chopped chicken wing bones, chicken necks, gizzards and garlic into a shallow roast until the bones turn golden-brown. 
2. Then take the roasting tray from the oven and put on the hob over a high heat. Add from the bottom with a wooden spoon. Add the stock and bring to the boil. Reduce the heat and simmer for 10 minutes
3. Artichoke and pepper ragout 
4. Pan fry the onions, when golden brown, add the artichokes and the peppers. 
5. When the peppers are soft add some diced tomatoes

Potato Purée

• 1kg potatoes
• 60ml hot milk
• 75g butter – softened (could do half oil/ half butter)
• 1 egg yolk
• Salt and pepper to taste

Method

1. Ideally use cooked potato flesh scooped out because they haven’t been cooked with water the finished result won’t end up being wet. It takes a little more effort but the results are worth it
2. Mash the potatoes using a potato ricer to get smoother results
3. Then gradually introduce hot milk, followed by an egg yolk and softened butter or olive oil
4. Season to taste with salt and pepper

Sponsored by Valdobbiadene

3 Bicchieri Gambero Rosso winner from 2010-2014 Production area: Cartizze is a small hilly area with 106 hectares of vineyard lying between the districts of Santo Stefano and S. Pietro di Barbozza in the municipality of Valdobbiadene. Within such area lies 'La Rivetta' vineyard owned by Villa Sandi. A true cru that is the result of a perfect combination between a gentle microclimate and a very old land with calcareous sandstones and clays. Alcohol content: 11,5% vol. Colour: very pale straw yellow and an intense, fine and persistent perlage. Bouquet: intensely fruity aroma with clear hints of ripe golden apple, exotic fruit salad and citrus fruits; a persistent flowery aroma reminiscent of acacia and wistaria flowers. Flavour: fresh, dry and austere but at the same time agreeably smooth. A fine froth develops in the mouth liberating soft fruity sensations. Serving temperature: 6-8°C.