• 12servings
  • 210minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, C, D, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tbsp barley miso paste

  2. 2 tsp fresh ginger paste

  3. 1 tsp fresh garlic paste

  4. 12 shallots , chopped

  5. 1 tbsp soy sauce

  6. 1 tbsp sake

  7. 1 tbsp mirin

  8. 2 tbsp rice bran oil

  9. 1 turkey , about freshly ground sea salt and black pepper

  10. 2 large carrots , chopped

  11. 12baby carrots

  12. 2 tbsp butter

  13. 1 sprigs rosemary

  14. 1 clove garlic , crushed

  15. pinch salt

  16. 1 tbsp honey

  17. 1/2 tsp pepper

  18. 1/4 tsp chinese five spice

  19. 1 tsp ume paste

  20. 1 tsp fresh ginger paste

  21. 1 bunches coriander , leaves picked

  22. 2 tbsp chopped spring onions

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180C/gas 4.

  2. Combine the barley miso, fresh ginger paste, garlic paste, shichimi pepper and chopped shallots in a food processor. Purée until smooth, then mix in the soy sauce, sake, mirin and oil.

  3. Season the turkey with sea salt and black pepper. Place it in a hot roasting tin over a high heat and seal on all sides. Brush the barley miso baste all over the turkey and roast for approximately 3 hours or until the bird is done.

  4. Meanwhile, make a carrot purée. Put the chopped large carrots in a small pan of water, bring to a boil and cook until very tender. Allow them to cool, then use a blender to purée the carrots with some of the cooking water. Set aside 225ml of carrot purée to use later.

  5. To cook the baby carrots, in a small saucepan combine the butter, rosemary, garlic, pinch of salt and 425ml of water. Add the baby carrots and bring to a slow simmer. Cook for 5 minutes then remove from the heat and leave to cool to room temperature.

  6. In a small bowl, whisk together the honey, sansho pepper, five-spice powder, umeboshi paste and ginger paste to make a glaze.

  7. Shortly before you are ready to serve, while the turkey is resting, heat the carrot purée in a small saucepan and keep it warm.

  8. Drain the cooked baby carrots then return to a clean pan and place over a medium heat. Pour over the honey mixture, bring to a simmer and allow the honey reduce and caramelize a little.

  9. Spoon the warm carrot purée onto serving plates. Top the purée with the glazed baby carrots and garnish with fresh coriander leaves. Carve the rested turkey and sprinkle with sliced spring onion before serving with the carrots.


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