Turkey and Cranberry Gougere recipe
ingredients
325 ml (11 fl oz) fresh milk
1/3 cup 65 g (2 1/2 oz) butter
5/8 cup (65 g) plain flour
2 eggs, beaten
1 onion, chopped
3 oz (75 g) cranberries
1 orange, grated zest and juice
350 g (12 oz) turkey, cooked
1/3 cup 65 g (2 1/2 oz) butter
5/8 cup (65 g) plain flour
2 eggs, beaten
1 onion, chopped
3 oz (75 g) cranberries
1 orange, grated zest and juice
350 g (12 oz) turkey, cooked
method
1. Heat 150 ml (1/4 pint) milk and 50g (2oz) butter in a saucepan.
2. Tip in 50 g (2 oz) flour. Cool slightly, beat in the eggs.
3. Pipe around the edge of a 900 ml (1 1/2 pint) buttered ovenproof dish.
4. Melt the remaining butter and saute the onion and cranberries. Stir in the remaining flour, cook for a minute.
5. Gradually add the remaining milk, stirring until the sauce thickens and boils.
6. Add the orange zest, juice and turkey.
7. Spoon the mixture in the centre of the choux.
8. Bake at 200°C (400°F) Mark 6 for 35-40 minutes.
2. Tip in 50 g (2 oz) flour. Cool slightly, beat in the eggs.
3. Pipe around the edge of a 900 ml (1 1/2 pint) buttered ovenproof dish.
4. Melt the remaining butter and saute the onion and cranberries. Stir in the remaining flour, cook for a minute.
5. Gradually add the remaining milk, stirring until the sauce thickens and boils.
6. Add the orange zest, juice and turkey.
7. Spoon the mixture in the centre of the choux.
8. Bake at 200°C (400°F) Mark 6 for 35-40 minutes.
serving amount
serves 4
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