We often braise chicken and rabbit legs at Cafe Cecilia, because all the preparation and cooking can be done ahead of time, and it’s then just about heating them gently to serve. For Christmas, I often employ much the same process for turkey legs – it’s a lovely way to eat them. Serve with colcannon, although basmati rice, boiled new potatoes or roast carrots would also go great.
Braised turkey legs with sage, mustard and creme fraiche, and colcannon
This can easily be scaled up to feed more people – you’ll just need a larger pan.
Prep 20 min
Cook 1 hr 30 min
Serves 2
Sunflower oil
Salt and black pepper
2 bone-in turkey legs
1 tbsp butter
5 garlic cloves, peeled and finely chopped
2 shallots, peeled and halved
5 slices streaky bacon, diced
8 sage leaves
70ml white wine
60-100ml chicken stock
½ tbsp dijon mustard
1 tbsp creme fraiche
For the colcannon
500g large floury potatoes, peeled and cut into chunks.
100g unsalted butter
2 garlic cloves, peeled and diced
½ savoy cabbage, thinly sliced
Salt and black pepper
100ml milk
Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan or similar. Season the turkey legs, then lay them in the pan and fry, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the fat.
Add the butter to the pan, followed by the garlic, shallots, bacon and sage, and cook on a medium-high heat for five to 10 minutes, until the shallots and bacon take on some colour. Pour in the wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and roast for an hour, or until the turkey legs can bend in half with ease.
Meanwhile, put the potatoes in a pan of boiling water and cook for 20 minutes, until tender when pricked with a sharp knife.
Meanwhile, in a second pan, melt two tablespoons of the butter, then add the garlic and cook, stirring, for two minutes. Add the cabbage and cook on a low heat, stirring occasionally, for 10-15 minutes, until soft. Season, then set aside.
In a third saucepan, warm the milk and the remaining butter. Drain the cooked potatoes, then return them to their pan. Mash the potatoes with the warm milk and butter until smooth, then add the cabbage and stir it through. Season again to taste, and keep warm (or reheat gently just before serving).
Once the turkey is cooked, serve with the colcannon and the vegetables and juices from the cooking pan.
Max Rocha is chef-owner of Cafe Cecilia, London E8
