Eatdrink #80 November/December 2019 - The Holiday Issue


The LOCAL food and drink magazine serving London, Stratford & Southwestern Ontario since 2007

60 | November/December 2019

1 It’s best to prepare the marinade right before using it.

Purée the oil, onion, garlic, lemon zest, sage, thyme,

salt, chili flakes and pepper in a food processor or

blender until evenly combined.

2 Remove and discard any bones from the turkey breasts.

Place the turkey, skin side down, in a casserole dish or

other pan. Set aside ¼ cup (60 mL) of the marinade for

the sauce and pour the rest over the turkey. Cover the

dish with plastic wrap and let the turkey marinate in

the fridge for at least 3 hours, or up to a maximum of

24 hours.

3 Preheat the oven to 400°F (200°C). Using butcher’s

twine, tie the turkey breasts together, skin sides facing

out, leaving as much of the marinade between them as

possible. Pat the outside of the breasts with paper towels

and transfer to a roasting pan. Rub the turkey skin with

butter and season lightly with salt and pepper.

4 Roast the turkey, uncovered, for 20 minutes. Reduce

the oven temperature to 350°F (180°C) and roast for 60

to 70 minutes more, basting the turkey with the juices

often, until the centre of each breast registers 170°F

(77°C) on a meat thermometer. Transfer the turkey to a

cutting board, cover with aluminum foil and let it rest

while you prepare the gravy. |@eatdrinkmag

5 For the gravy, use the roasting pan if it has toasted

bits that aren’t burnt, otherwise heat a clean medium

saucepan over medium heat. Add the pancetta and

cook until crisp, stirring occasionally, about 5 minutes.

Spoon the cooked pancetta onto a plate and drain the

fat into a measuring cup.

6 Measure 3 Tbsp (45 mL) of the fat back into the pan,

supplementing with butter if needed. Add the flour,

and stir with a wooden spoon over medium heat until

the roux becomes the colour of peanut butter, about 7


7 Add the reserved ¼ cup (60 mL) of marinade, stirring

well, and then whisk in 1 cup (250 mL) of the stock,

waiting until it begins to bubble before whisking in the

remaining 1 cup (250 mL). Bring the gravy to a simmer,

add the cooked pancetta and season to taste with salt

and pepper.

8 To serve, untie the turkey, cut into ½-inch (1 cm) slices

and serve with the gravy.


Traditional porchetta seasoning also includes rosemary

and fennel, but I find these flavours can be overwhelming

and not always family-friendly, which is why I don’t use

them in this turketta.

Kouign Amann

Makes 12 Pastries

Prep: 30 Minutes

Cook: 35 Minutes

I fell in love with these pastries a few

years back on a visit to Montreal, a

city that is pastry heaven! This layered,

buttery sweet pastry was created in

Brittany, a region of France famous

for its butter (kouign amann means

“cake butter” in Breton). Imagine a

croissant that is a little more like puff

pastry, with a caramelized sugar crust

and a soft sweet interior . . . Now get

ready to bake! Like many classic French

pastries, kouign amann take patience

and adherence to timing—they’re the

boss, not you, but you get to take all of

the credit when friends and family rave

about them.


I don’t recommend baking these ahead of time,

since they are best enjoyed the day they are baked.

They are tastiest once cool, when the caramelized

sugar on the surface has had time to set and

become crunchy. Timing is key when rolling,

folding and letting your kouign amann rise. If you

do want to make these ahead of time to freeze and

bake later, make the dough, do the first 2 folds

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