Turkey Tonnato
Photography Nick Tresidder.
Serves: 6-8
INGREDIENTS
1 kilogram boneless turkey breast
Poaching Stock
1 onion, quartered
1 carrot, sliced
2 bay leaves
6 parsley stalks
10 black peppercorns
1 teaspoon salt
Tuna Mayonnaise
150 grams tuna in oil, drained
3 anchovies, chopped
1 tablespoon capers
1 teaspoon Dijon mustard
1 clove garlic, crushed
3 egg yolks
100 ml olive oil
50 ml canola oil
1 lemon
To serve
2 tablespoons olive oil
2 tablespoons capers, drained
zest of 1⁄2 lemon
1⁄4 cup each basil and flat-leaf parsley
METHOD
Turkey: Put the turkey breast and the poaching ingredients in a large saucepan and add enough cold water to cover. Slowly bring to a simmer and poach gently for 30 minutes. Remove from the heat and allow the turkey to cool in the stock. Transfer the meat to a dish, cover and refrigerate until required.
Mayonnaise: Place the tuna, anchovies, capers, mustard, garlic and the egg yolks in a food processor and blend until smooth. Combine the oils in a jug and with the motor running, slowly drizzle into the bowl to form a thick emulsion. Season and add lemon juice to taste. Transfer to a bowl, cover and refrigerate until needed.
Heat the olive oil in a small saucepan. Squeeze any excess liquid from the capers and add them to the oil. They will spit and sizzle. Stir with a slotted spoon until crisp then remove and drain on paper towels.
To serve: Slice the turkey thinly and arrange in one layer on a serving platter. Spoon over 1⁄2 the mayonnaise, leaving some of the turkey uncovered. Scatter over the capers, lemon zest and the herbs. Serve the remaining mayonnaise separately. Serves 6-8
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.