FOOD: Twice-cooked turkey wings with black pudding and shiitake mushrooms.
Serves 6 as a snack or 3 as a meal
– 4 shallots
– 20ml grapeseed oil
– 200g shiitake mushrooms – salt
– 200g black pudding – 750ml Shaoxing wine
– 1 head of garlic
– 6 dried allspice berries
– 4 bay leaves
– 200g treacle
– 180ml light soy sauce – peel of 1 orange
– 6 organic turkey wings Peel and slice the shallots and sweat off in a small pot with the oil for three minutes or until translucent. Slice the shiitake and add to the shallots. Cook for a further five minutes, then season and let cool slightly. Once the shallot mix is cool enough to handle, transfer it to a chopping board and roughly chop. Transfer this back into a steel mixing bowl and crumble through the black pudding. Work this mixture together until it is well combined. Bring the Shaoxing wine combined with all the other ingredients, except for the wings, up to the boil. Turn the stock down to a simmer, then add the turkey wings. Keep cooking the wings in this liquid at about 85 degrees for about 40 minutes, depending on the size of the wings. Let the stock come back to room temperature before removing the wings and placing them into a flat-bottomed tray. Gently pull out the two bones by gripping them and giving a slight twist while placing pressure on the top. The bones should slide straight out. Now make a greater incision under the skin along the same line of the bones to create a pocket. Stuff the black pudding mixture into this pocket, spoon two measures of the stock over the top of the wings then place a light weight on top and put them in the fridge for one hour. This works in a few ways. It creates a flat surface to crisp up well when cooking. It allows the meat to soak up more of the stock to help with caramelisation. And it also sets the filling ahead of the next cooking process. To finish, place the wings skin-side down in a non-stick pan with minimal oil over a medium heat for six minutes. Turn the heat off under the pan before flipping them over and letting the residual heat finish the cooking.