Gastronomixs

Turkey thighs, carrot

Olly Ceulenaere is chef and owner of Publiek* restaurant in Ghent, Belgium. Olly is also famous for being one of the three Flemish Foodies together with Jason Blanckaert and Kobe Desramaults. Olly started working in the kitchen when he was just thirteen years old. During his first internship at Hotel Restaurant De Snippe in Bruges he was quickly promoted to sous-chef. After that he worked at Maison Troisgros, a three-Michelin star restaurant in France. He continued to work at various restaurants before opening his own restaurant in 2013.

Olly opened Publiek* together with his partner Kelly Dehollander. One year after the opening he received his first Michelin star. His restaurant has a relaxed atmosphere and they always keep ten seats free every evening for people who walk in. Olly works predominantly with vegetables and unusual pieces of fish and meat and he wants to create a feeling of authenticity with his food. Olly does not like culinary conventions; after all, why would you serve just one dessert when you’ve come up with two great ideas?

Creation by Olly Ceulenaere, Publiek*, Ghent, Belgium. 

Turkey thighs, carrot

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Ingredients

 

 

turkey thighs

 

 

rosemary

 

 

turkey bones

 

 

celeriac

 

 

carrot

 

 

shallot

 

 

tomato purée

 

 

dark beer

 

 

thyme

 

 

bay leaf

 

 

fennel seeds

 

 

garlic

1

kilo

French sandy carrots

 

 

white wine vinegar

15

g

glucose syrup

 

 

sour cream

 

 

baby carrots

1

l

chicken broth

300

g

onion

 

 

thyme

 

 

bay leaf

 

 

baby carrots

 

 

butter

 

 

bay leaf

 

 

thyme

 

 

xanthan

 

 

purple carrots

 

 

grapeseed oil

 

 

coloured carrots

100

gram

shallot

50

gram

sherry vinegar

75

gram

grapeseed oil

 

 

mustard greens

 

 

smoked oil

Preparation method: turkey thighs
  • Singe off the hairs and remove the bone.
  • Remove the veins.
  • Flatten the meat and slice open until 1cm.
  • Use a mallet to lightly hammer the meat to break the fibres.
  • Season the turkey with pepper, salt, and rosemary.
  • Vacuum-pull the turkey and cook at 60°C for eight hours.
  • Cool the turkey in ice water.
  • Add a little colour to the meat on the BBQ.
  • Divide into serving portions.
Preparation method: turkey sauce
  • Roast the bones in the oven.
  • Add the celeriac, carrot, and the shallots to brown.
  • Add the tomato purée to the mixture and continue to roast until dry.
  • Put the bones a pot together with the spices and cover with half water and half dark beer.
  • Add the herbs to the pot and reduce to the thickness of a sauce.
Preparation method: carrot sauce
  • Peel the carrots andplace in a fruit juicer..
  • Add 35% white wine vinegar to the juice.
  • Let it boil with the glucose syrup untilthe consistency of sauce.
  • Garnish with sour cream.
Preparation method: baby carrots
  • Peel the carrots and blanche in salted water.
  • Cool them back in iced water.
  • Add the other ingredients to the broth.
  • Warm up the carrots in the broth.
  • Glaze the carrots and season to taste.
Preparation method: carrot cream
  • Peel and cut the carrots into pieces.
  • Cook the carrots with a lot of laurel and thyme.
  • After cooking remove the herbs and mix the carrots until smooth.
  • Add a just a dash of xanthan to the mixture.
Preparation method: purple carrot powder
  • Peel the carrots.
  • Dry in the oven until completely dry on 55°C .
  • Mix to a smooth powder with some grapeseed oil.
Preparation method: coloured carrots
  • Peel the carrots.
  • Cut the carrots into thin slices.
  • Make a vinaigrette with the shallots, vinegar, and grapeseed oil.
  • Marinade the slices in the vinaigrette and season to taste.
Preparation method: mustard greens
  • Clean the mustard greens and rinse with water.
  • Grill shortly on the BBQ.
  • Season to taste with salt, pepper, and a little smoked oil. 

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