Turkey Bites with Fruit and Vegetable Chutney

Method

1. Cut the turkey into large cubes (like stew pieces).
2. Marinate the turkey cubes with extra virgin olive oil, white pepper, cardamom, black pepper, garlic, rosemary, salt, and fresh chili. Refrigerate for 1-2 hours.
3. For the chutney: cut greenish tomatoes in half.
4. In a pan, add sugar and vinegar (wine or raspberry).
5. Add halved kumquats (Chinese mandarins) and lime juice (or lemon).
6. Add shallot and the halved tomatoes. (Optionally let macerate overnight for better flavor.)
7. Add mustard, star anise, cardamom, and a cinnamon stick (to be removed later).
8. Add bell peppers (cut into strips), apple (with skin), and a bay leaf.
9. Add mostarda juice and balsamic vinegar. Cook on very low heat, stirring occasionally, until the chutney becomes jam-like but the pieces remain intact. Season with salt and optional paprika.
10. In a separate pan, heat olive oil with rosemary, sage, and bay leaf.
11. Cook the marinated turkey cubes in the hot pan over high heat to achieve a Maillard reaction. Add a knob of butter, a slice of pancetta, and some lardo. Add a pinch of curry.
12. To plate: place the chutney on the bottom, arrange the turkey bites on top, garnish with crispy pancetta, lardo, fresh chili, bay leaf, star anise, and cinnamon stick.
13. Drizzle with a little more mostarda juice and balsamic vinegar. Serve immediately.