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Turkey Roll By Prost Chef Gu Jin-kwang Ingredients Turkey roll: Turkey (or chicken), pork belly, chestnuts, butter Cranberry sauce: Cranberries, red wine vinegar, salt and pepper Garnish: Sautéed winter vegetables (cabbage, baby carrots, onions, baby potatoes) Instructions 1. Slice open the raw turkey, carefully remove the bones and lay it as fat as possible on your cutting board. * If you’re using a chicken, separate the breast and thigh. 2. Put egg whites in a blender with the ground pork and add salt and pepper. 3. Shell and cut the chestnuts into small pieces and mix with the pork stuffng. 4. Spread the pork stuffng over the fattened turkey. 5. Roll the turkey into a cylinder. To hold it in place, tie it with cooking string at 1-centimeter intervals. 6. Add salt and pepper to the outer surface and brush with butter before putting it into the oven. Roast for 30 minutes. Depending on the size of the bird, the oven should be heated to between 120 and 140 degrees Celsius. The temperature of the turkey should never be more than 70 degrees. 7. While the roll is roasting, make the cranberry sauce. Put cranberries, sugar, red wine vinegar and a touch of cinnamon into a pot and boil the mixture. 8. Once the turkey is baked, slice the roll into pieces roughly 1-1.5 centimeters thick. Garnish with sautéed vegetables and serve with cranberry sauce on top. HOLIDAY COOKING WITH PROST AND BETWEEN Hosting a party at home is a fun and creative way to celebrate during the holidays, which are often busy with parties and family gatherings. Our executive chefs want to help you impress your guests and leave them chatting long after the event is over. They’ve shared these two recipes to help get you started. facebook.com/betweenitaewon facebook.com/prostpubandgrill (02) 795-6164 Seoul, Yongsan-gu, Itaewon 1-dong 124-7 1F-3F (02) 796-6854 Seoul, Yongsan-gu, Itaewon 1-dong 116-1 Hamilton Hotel annex BETWEEN DINING & TAPAS LOUNGE PROST ADvERTORIAL