For the turkey skin scratching
200g turkey skin
3 tbsp sunflower oil
For the cheese sauce
50g plain flour
2 tbsp white wine
300ml whole milk
50g double cream
For the Brussels sprouts
500g Brussels sprouts (halved)
100g bacon lardons
100g cooked chestnuts
For the bone marrow gratin
1 small beef bone marrow, cut in half
2 tbsp sourdough crumbs
1 ½ tbsp parmesan
Firstly, make the turkey skin scratchings by coating the turkey skin in the oil and rub salt.
For the gratin, preheat a Miele Combination Steam Oven to Fan Plus at 180°C.
Place the bone marrow onto a baking tray. Bake on Combination Mode, Fan Plus 180°C, 40% moisture for 20 minutes.
Allow the bone marrow to cool. Scoop the marrow out and mix with the sourdough crumb, parmesan, and thyme leaves. Season with salt and pepper. Leave to one side.
Next, place the Brussels sprouts, bacon lardons, chestnuts and garlic on a universal tray. Drizzle with oil, season with salt and pepper and then place in the Steam Combination Oven at 190˚C with 50% moisture for 30 minutes.
Whilst the Brussels sprouts are cooking, make the cheese sauce by melting butter slowly in a saucepan on a medium heat. Take the pan off of the heat and add the flour, stirring continuously. Back on the heat, add the white wine and continue mixing, then gradually pour in the whole milk to create a smooth white sauce.
Crumble the blue cheese into the sauce, along with the double cream and black pepper. Mix well, then set aside to use later.
Assemble the gratin in a small casserole dish or serving dish. Firstly, spoon the Brussels sprouts into the dish, pour over the cheese sauce and sprinkle over the crumb.
Place the dish on a tray in the Steam Combination Oven on combination mode at 200˚C with 0% moisture for 5 minutes, until the crumb is golden. Taking the humidity level to 0% in the Steam Combination Oven draws out the moisture to create a dry environment, perfect for crisping food up.