Serves 12
Pre heat oven to 170oc / gas 4
10-12lb - 4-5kg turkey
1/2ld of soft butter
Few sprigs of sage chopped
8 rashers
Salt and pepper
Oil
Mix the butter and sage together.
Smear the butter over the breast and legs of the turkey.
Season with salt and pepper.
Cover the legs with rashers.
Stuff with stuffing of your choice. You will need about 1 kg / 2lbs for a turkey of this size. If using a smaller turkey just half recipe.
Place breast side down on to prepared baking tray / turkey tray.
Lightly cover turkey with some oil and rub in.
Cover with foil for the first half of cooking.
Be sure to baste the turkey regularly during cooking to avoid drying out.
Cook for 15 minutes per 1/2 kilo - 1lb
And then a extra 20 minutes.
Always leave to rest before carving. To let the meat relax and the juice to run out to add to your gravy.
Serve on a giant platter garnished with fresh herbs and extra stuffing.
Thursday, December 13, 2012
How cook and glaze a ham
Soak the ham over night
The next day discard the water the ham has been soaking in.
Place ham in a large pot and fill with water or I like to use coke, until the ham is well covered.
Add cloves, cinnamon stick and orange zest to add more festive flavour.
Bring to the boil slowly.
If a white froth comes to the surface skim off with a ladle and add more water or coke.
Simmer then until cooked.
I recommend 50 minutes per kg or 25 minutes per pound.
When cooked fully the skin should peel off easily.
To glaze the ham
Peel off the rind, score the fat with a knife and stud each section with a few cloves.
Pre-heat oven to 220-250oc / gas 9
For a basic glaze use
1 cup of brown sugar
1/2 whole grain mustard
1/2 maple syrup
Mix well.
Place ham on a baking tray
Pour mixture on top of the ham
Put into hot oven for 20 minutes basting regularly in that time.
Left of ham is great for making, croquettes , eggs benedicts, frittatas , ham puff pastry pies , croque mansoiur ( toasted ham and cheese sambo done on a griddle pan ) ham and pea soup and ham and mushroom pasta sauces the list goes on and on.
The next day discard the water the ham has been soaking in.
Place ham in a large pot and fill with water or I like to use coke, until the ham is well covered.
Add cloves, cinnamon stick and orange zest to add more festive flavour.
Bring to the boil slowly.
If a white froth comes to the surface skim off with a ladle and add more water or coke.
Simmer then until cooked.
I recommend 50 minutes per kg or 25 minutes per pound.
When cooked fully the skin should peel off easily.
To glaze the ham
Peel off the rind, score the fat with a knife and stud each section with a few cloves.
Pre-heat oven to 220-250oc / gas 9
For a basic glaze use
1 cup of brown sugar
1/2 whole grain mustard
1/2 maple syrup
Mix well.
Place ham on a baking tray
Pour mixture on top of the ham
Put into hot oven for 20 minutes basting regularly in that time.
Left of ham is great for making, croquettes , eggs benedicts, frittatas , ham puff pastry pies , croque mansoiur ( toasted ham and cheese sambo done on a griddle pan ) ham and pea soup and ham and mushroom pasta sauces the list goes on and on.
Raspberry Sauce
Serve with ice cream or served on the side of any creamy dessert or chocolate cakes such and brownies.
Ingredients:
450g raspberries
100 icing sugar
Squeeze of lime juice optional
Method:
Whizz all ingredients in food processor or hand blender
Pass through a fine sieve
Decant in to a jug or serving bowl.
Will keep in fridge for a good few days.
Add more icing sugar if tastes too sharp.
Ingredients:
450g raspberries
100 icing sugar
Squeeze of lime juice optional
Method:
Whizz all ingredients in food processor or hand blender
Pass through a fine sieve
Decant in to a jug or serving bowl.
Will keep in fridge for a good few days.
Add more icing sugar if tastes too sharp.
Festive Eggnog Latte
This beautiful coffee is delightful end to Christmas dinner. That's if you have room!
Makes 2
1 and 1/2 cup full fat milk
2 egg yolks
4 teaspoons of sugar
2 tablespoon of rum
2 tablespoons brandy or whiskey
Pinch of nutmeg
4 tablespoons of the best ground coffee you can afford.
Heat 1/2 cup of milk in a saucepan don't boil.
Combine the sugar and egg yolks together with a whisk.
Add the heated milk, and the remaining milk ,rum and whiskey.
Place back in to the pot as if to make a custard stir slowly be sure not to over heat.
When it coats the back of a wooden spoon it's ready.
To make the coffee add 2 tablespoons of coffee into each tall glass. And add enough water to make espresso.
Top with the warm eggnog and finish with grated nutmeg.
Yum yum.
Makes 2
1 and 1/2 cup full fat milk
2 egg yolks
4 teaspoons of sugar
2 tablespoon of rum
2 tablespoons brandy or whiskey
Pinch of nutmeg
4 tablespoons of the best ground coffee you can afford.
Heat 1/2 cup of milk in a saucepan don't boil.
Combine the sugar and egg yolks together with a whisk.
Add the heated milk, and the remaining milk ,rum and whiskey.
Place back in to the pot as if to make a custard stir slowly be sure not to over heat.
When it coats the back of a wooden spoon it's ready.
To make the coffee add 2 tablespoons of coffee into each tall glass. And add enough water to make espresso.
Top with the warm eggnog and finish with grated nutmeg.
Yum yum.
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