Aiden Scott
Aiden Scott is our featured chef for December. He’s spent the last 13 years working in hotels and restaurants mostly at rosette level. More recently he’s been involved in event work including horse racing and football venues.
As with all our chefs, he is capable of working as part of a team but is equally at home taking charge of a kitchen.
Roast Turkey
With Christmas just around the corner, Aiden had to cook something with a festive theme which is why he chose the turkey recipe here.
Ingredients
1 x Turkey breast (boned)
250g x figs
250g x chestnuts
4 x shallots
400g x fresh bread crumbs
3 x sage leaves
1 x sprig rosemary
150 g x butter
200g x pistacio nuts
Serves 8
Method
1. Chop and sweat the shallots with a little of the butter
2. Chop the sage leaves, rosemary, chestnuts and figs then mix
3. Add the bread crumbs, pistacio nuts and shallots
4. Melt the remaining butter and mix with the ingredients
5. Make an incision along the turkey, flatten out and fill with the stuffing
6.Fold the breast back and tie with string
7. Season then seal the turkey
8. Cook for 40 mins per kg
9. Rest for a further 20 minutes
10 Meanwhile deglaze the roasting tin with 75 ml red wine and equal quantities of water, strain and reduce for 10 mins to make a gravy
11. Carve the turkey, serve with seasonal vegetables, potatoes and the gravy
