Christmas cassava timbale with spiced rum turkey, silky garlic cream, and pomegranate sprinkle

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Slice the top off 1 head of garlic, place it on foil, add 1 teaspoon olive oil, wrap, and roast for 30 minutes until very soft.

2. 2

   While the garlic roasts, place the cassava in a pot with enough water and 1 teaspoon salt. Cook over medium heat for 20 to 25 minutes until tender. Drain, remove the fibrous core if needed, and roughly mash it.

3. 3

   Heat a large skillet with 1 1/2 tablespoons olive oil. Add the cooked cassava and brown it over medium-high heat for 8 to 10 minutes, turning in sections to create a crisp base. Season with a little salt and pepper. Keep warm.

4. 4

   In another large skillet, heat the butter with the remaining 1 1/2 tablespoons olive oil. Sauté the white onion and 4 minced garlic cloves for 4 to 5 minutes until fragrant and translucent.

5. 5

   Add the diced turkey, sweet paprika, ground cinnamon, ground cumin, fresh thyme, 1/2 teaspoon salt, and black pepper. Cook for 6 to 8 minutes, stirring, until the turkey loses its pink color.

6. 6

   Pour in the dark rum and let it boil for 1 minute so the alcohol cooks off. Add the stock, lemon zest, and 1 tablespoon lemon juice. Cook over medium heat for 8 to 10 minutes, until the liquid reduces and the turkey is juicy and glossy.

7. 7

   Squeeze the roasted garlic cloves into a blender or food processor. Add the heavy cream, cream cheese, the remaining 1 tablespoon lemon juice, and a pinch of salt. Blend until smooth. If desired, warm it for 1 to 2 minutes over very low heat without boiling.

8. 8

   To assemble, use a ring mold or one large individual round mold on each plate. Add a layer of crisp cassava and press gently, then add a generous layer of rum turkey and finish with a spoonful of garlic cream.

9. 9

   Carefully lift off the mold and garnish each timbale with pomegranate arils and chopped chives. Serve immediately while the cassava is crisp and the cream is still warm.