Witchill Potatoes, Caramelised Onion Purée, Buffalo Milk and Turkey Prosciutto

Exquisite Michelin-star dish featuring brined turkey prosciutto, leek-coated potatoes, creamy buffalo milk jelly, and rich caramelised onion purée.

Turkey Gourmet Potato Molecular Gastronomy Michelin Star Fermentation

Estimated Nutrition

Calories

520.1

kcal / serving

3120.5 kcal total

Carbs

30.4g

per serving

182.4 g total

Fat

32.6g

per serving

195.8 g total

Protein

24.7g

per serving

148.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

1.8

Agar-Agar

For jelly

CondimentsSauces

400

White Balsamic Vinegar

For pickling elderberries

Dairy

450

Whole milk

For jelly

Dried

For potatoes

For onion puree

Fruits

500

Green Elderberries

For pickling

Liquids

Red Wine

For brine

Meat

400

Turkey Breast

Skinless and sinew-free

NutsSeeds

225

Salt

For brine

head

Garlic

Cut across in half

sprig

Thyme

For brine

piece

Bay Leaves

For brine

sprig

Rosemary

For brine

piece

For brine

For coating

For coating

For coating

For coating

For coating

Flaked

For pickling elderberries

Salt

For garlic buds

Chickweed

For garnish

OilsFats

Duck Fat

For onion puree

Olive Oil

For spring onions

Vegetables

150

Carrots

Roughly chopped

200

Onions

Roughly chopped

250

Wild Garlic Buds

For salting

stalk

Leeks

For ash

piece

Witchill Potatoes

Scrubbed, about 40g each

600

Onions

Finely sliced

piece

Spring Onions

Pencil-thin, trimmed

toodle.

Witchill Potatoes, Caramelised Onion Purée, Buffalo Milk and Turkey Prosciutto

Ingredients

Method