• Ingredients: 41
  • Serves: 1

Pesto with yogurt with garlic cloves, salt, packed fresh basil leaves, walnuts, freshly grated parmesan, extra-virgin olive oil, plain yogurt.

Ingredients

For brown giblet stock

  • 1 tbsp. vegetable oil
  • Neck and giblets from turkey, cut into 1-inch pcs.
  • 1 onion, left unpeeled, quartered
  • 1 celery rib, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 quartt low-sodium chicken broth
  • 2 cups water
  • 1 Turkish or 1/2 California bay leaf
  • 1 tsp. whole black peppercorns

For sauce

  • Drippings from roast turkey , left in roasting pan
  • 1 1/2 cups Sercial Madeira
  • 1 to 2 tbsps. unsalted butter
  • 6 tbsps. all-purpose flour
  • 1/4 cup heavy cream

Bean Paste Sauce

  • 30 milliliter peanut oil
  • 4 spring onions , sliced into rounds
  • 2 large knobs ginger, finely diced
  • 3 cloves garlic, finely diced
  • 2 red chillies, sliced
  • 60 milliliter bean paste
  • 60 milliliter shaohsing wine
  • 60 milliliter rice-wine vinegar
  • 4 tbsps. crushed yellow rock sugar

For the flavoring

  • 2 1/2 tsps. rosewater
  • 2 cups shelled roasted unsalted pistachios
  • 2 or 3 drops red food coloring

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Mince garlic and mash to a paste with salt. In a food processor purée garlic paste, basil, walnuts, Parmesan, and oil until smooth.

    For this step you will need

Nutrition information

Calories 126 Carbohydrates 1 g (0%)
Fat 13 g (20%) Protein 2 g (4%)
Saturated Fat 2 g (12%) Sodium 180 mg (8%)
Polyunsaturated Fat 2 g Fiber 0 g (1%)
Monounsaturated Fat 8 g Cholesterol 3 mg (1%)