Easy Poultry Gravy

1 medium Carrot

1 Stick Celery

1 medium Onion

50g Butter

½ tsp White Pepper

25ml Dark Soy Sauce

30g Plain Flour

800ml Water

200ml Red or White Wine

1 Chicken Stock Pot

Method

Peel the carrot and onion and chop finely along with the celery.

Melt 30g of butter in a medium saucepan and sauté the vegetables until lightly browned. Add the water, wine, pepper and chicken stock pot.

Bring to the boil, stirring as you cook.

Cover and cook for 25 minutes then liquidise the vegetables.

Melt the remaining butter in another medium saucepan, gradually add the flour and cook for a couple of minutes on a low heat.

Gradually add the stock mixture and cook until thickened.

Add the soy sauce, stir through and serve.

Turkey Cooked with Citrus Butter and Sage and Onion Stuffing

1 Large Fresh British Whole Turkey

Zest of 1 Lemon, finely grated

Zest of 1 Clementine, finely grated

140g Greenvale Salted Butter, softened

8-10 Fresh Sage Leaves

1 Onion, peeled and cut into quarters

 

For the Stuffing:

 

50g Greenvale Salted Butter

1 tbsp Specially Selected Rapeseed Oil

1 large Onion, finely chopped

100g Specially Selected Multigrain Bread, made into crumbs

1 tbsp Sage Leaves, freshly chopped

A little Olive Oil

Method

Pre-heat oven to 180oC/160oC Fan/Gas Mark 4.

 

Prepare the butter by mixing the lemon and clementine zest into the softened butter. Add a few twists of black pepper.

 

To prepare the turkey, using scrubbed hands, gradually release the skin from the meat. To do this start at the neck end (where the flap of skin is) and carefully push your fingers under the flap and gradually loosen the skin, taking care not to break the skin. You should be able to slowly work your way over the entire breast. Next, take small nuggets of citrus butter and work them over the breast meat under the loosened skin. Finally, take individual fresh sage leaves and arrange under the skin, smoothing back the skin as you work. 

 

Removing the wishbone makes carving easier so do this now, if desired, by sliding a small knife along either side of the bone (you should be able to feel an upside down V shape) and then twist out. 

 

Halve the zested lemon and clementine and place in the large cavity along with the onion wedges.

 

To prepare the Stuffing, heat the butter and oil and cook the chopped onion until softened but not coloured. Remove from the heat and stir in the breadcrumbs and chopped sage. Use this mixture to stuff the neck end of the turkey and then tuck the flap of skin under the turkey to enclose the stuffing. Any leftover stuffing can be rolled into balls and cooked separately.

 

Weigh the turkey and calculate the cooking time: 40 mins per kg.

 

Place the turkey in a roasting tin, rub all over with olive oil and sprinkle with salt. Cover with a tent of foil. Roast according to the calculated cooking time.

 

Thirty minutes before the end of cooking, remove the foil tent and increase the oven temperature to 200oC/180oC Fan/Gas Mark 6. Continue to cook the turkey for 30 more minutes until golden. To test, insert a skewer into the thickest part of the thigh and the juices should run clear, not pink. If still a little pink, return to the oven and check every 10 minutes until clear.

Pomegranate and Orange Stuffed Turkey

1 medium Fresh Turkey (approx. 4-4.3kg)

300ml Del Rivo Orange Juice with Bits

1 Quixo Chicken Stock Cube, dissolved in 150ml boiling water

Sea Salt and Black Pepper

1 punnet Pomegranate Seeds

Quixo Chicken Gravy Granules Stuffing

2 punnets Pomegranate Seeds

Grated Rind of 2 Oranges

Juice of 1 Orange

100g The Pantry Flaked Almonds

1 Stick Celery, finely chopped

1 Bunch Spring Onions, finely chopped

1 Large Egg

Salt and White Pepper

8 slices White or Brown Bread, torn into pieces

Method

Pre-heat the oven to 190°C/375°F/Gas Mark 5.

Stuffing: Put the bread, rind, celery, spring onions and almonds into a food processor and pulse until combined.

Add the orange juice, pomegranate seeds and egg, then season with some salt and white pepper.

Pulse again for a minute to mix.

Roasting times: Roast for 20 minutes per kg plus 90 minutes. So, for a 4kg bird the cooking time would be 170 minutes.

Remove the neck and giblets from the turkey.

Stuff the stuffing mixture into the neck of the turkey or place in an ovenproof dish and cook for 20 minutes, towards the end of the turkey cooking time, if preferred.

Put the turkey in a large roasting dish, pour over the chicken stock and orange juice and then season with sea salt and black pepper.

Baste the turkey frequently and loosely cover the breast with foil if getting too brown.

Check the bird is cooked by inserting a metal skewer into the thigh – if the juices run clear then the bird is cooked. If they are still pink, return to the oven and cook for a further 20 minutes then check again.

Allow the bird to rest by covering in tin foil for 20 minutes, to allow the juices to settle.

To make the gravy Skim any fat off the cooking juices and thicken with some gravy granules.

Serve garnished with some pomegranate seeds and fresh orange – great served on a bed of buttered leeks.

Maple Carrots

750g Carrots

50ml Maple Syrup

50g Butter

Sea Salt and Black Pepper

20g Pistachio Nuts, chopped finely

Method

Pre-heat the oven to 200°C/Gas Mark 6.

Peel the carrots, cut into batons and place in a roasting dish.

Melt the butter, combine with the maple syrup and pour over the carrots.

Season with some sea salt and black pepper.

Roast for 40 minutes, turning the carrots a couple of times.

Sprinkle the pistachio nuts over the carrots and serve.

Sprout & Prosciutto Bake

500g Sprouts

90g Prosciutto Ham, thinly sliced

150g Soft Cheese

2 Garlic Cloves

50ml Milk

40g Plain Flour

20g Butter

2 flat tsp Dried Mixed Herbs

5g Parmigiano Reggiano Cheese, grated

Sea Salt and Black Pepper 

Method

Pre-heat the oven to 200°G/Gas Mark 6.

Peel and cut the sprouts into quarters.

Boil in salted water for 5 minutes and drain well.

Place the sprouts and ham into an ovenproof dish.

Peel and mince the garlic into a bowl and mix together with the soft cheese, some black pepper and milk. 

Spread this over the sprouts and mix in

Combine the flour, butter, parmigiano and herbs in a bowl and rub together with your fingers.

Sprinkle over the top of the sprouts.

Bake in the oven for 40 minutes.

Ultimate Roast Potatoes

1kg Maris Piper Potatoes

200ml Sunflower Oil

1 tsp Paprika

3 cloves of Garlic

2 sprigs of fresh Rosemary Sea Salt and Black Pepper

Method

Pre-heat the oven to 200°C/400°F/Gas Mark 6

Peel the potatoes and cut into large chunks

Parboil in salted water for 5 minutes with the whole cloves of garlic and paprika

Drain well in a colander, then shake them around to roughen up the edges

Pre-heat the oil in a metal roasting dish

When the oil is hot, place each potato carefully in the oil, along with the sprigs of rosemary

Cook for 45 minutes until golden – turning a couple of times as you cook

Drain off the surplus oil, discard the rosemary and the garlic

Season with salt and pepper and serve.

Roast Goose with Chestnut, Apple and Sultana Stuffing

1 x 4.5kg Goose 600g Specially Selected Pork and Herb Sausages

3 Cox Apples

1 Large Onion

1 Stick Celery

200g cooked Chestnuts

1 Large Egg, beaten

3 slices Brown Bread

50g The Pantry Sultanas

80ml Del Rivo Apple Juice

100ml Napoleon Brandy

1 Quixo Chicken Stock Cube

300ml Water

Salt and Black Pepper

Quixo Gravy Granules

Method

Pre-heat the oven to 190°C/375°F/Gas Mark 5.

Wash the goose inside and out, remove any obvious fat, pat dry and season with some salt and black pepper.

Cut the bread into small pieces then soak the sultanas and bread in the apple juice.

Peel the onion and core the apples.

Chop the apples, onion and celery into small pieces.

Skin the sausages and put the meat into a large mixing bowl.

Add the chopped apple mix, the beaten egg, the soaked bread and sultanas and season with some salt and pepper, then mix well.

Use this to stuff the neck and body cavity of the goose.

Put the goose in a roasting tin, breast side down and roast for 90 minutes.

Dissolve the stock cube in 300ml boiling water and mix with the brandy.

Remove the goose from the oven, pour off any juices and put to one side.

Put the goose back in the roasting tin, pour over the brandy stock and roast for a further 90 minutes, basting as you cook.

Test the goose is cooked by inserting a skewer near the thigh meat – if the juices run clear it’s cooked.

If not return to the oven for another 15 minutes and recheck.

Drain off the juices into the juices from before, but drain off any fat.

Heat through in a saucepan and thicken with the gravy granules.

Carve and serve with the brandy gravy and a spoonful of stuffing.

Individual Beef Wellingtons

1 Shallot

2 Cloves of garlic

1 Pack button mushrooms

Olive oil for frying

1 Fillet steak

4 Slices of parma ham

Dijon mustard

Salt

Pepper

1/2 Roll puff pastry

1 Egg for egg wash

Note. This recipe is to serve one so multiply the ingredients by the number of guests. 1 egg will egg wash 5 wellingtons.

Method

Dice the shallot and mince the garlic.

Finely chop the button mushrooms.

Add the oil to a frying pan over a medium heat and gently cook the shallot and garlic.

Once softened add the mushroom and cook down until as much of the moisture as possible has been cooked out without burning the mushrooms.

Allow to cool.

In a hot pan seal the seasoned steak on each side achieving a browned appearance. Spread the Dijon mustard on all sides of the steak.

Lay out the parma ham on some clingfilm, overlapping the slices - this will help to wrap the steak. Spoon the mushroom mix on to the parma ham.

Place the fillet steak on the mushrooms and wrap in the ham and mushrooms. Remove the clingfilm.

Roll out the pastry and place the wrapped steak in the middle. Fold over the pastry sealing the edges and trim around the edges with a knife.

Score the top of the pastry with a sharp knife and egg wash.

Allow to rest in the fridge for 20 minutes.

Preheat the oven to 200c.

Cook for 15 minutes and check. The pastry should be golden and cooked. If you have a thermometer the core temperature of the meat should be 40 degrees. 

Once cooked remove from the oven and allow to rest for 10 minutes.

Vegan christmas cake

150g (1 pack) Bountiful berry mix

100g Natural Selection raisins

50g The Pantry soft prunes, roughly chopped

100g The Pantry apricots, roughly chopped

50ml Napoleon brandy

50ml Apple juice

225g Plain flour

170g Vegetable oil

170g Light brown sugar

1/2tsp Ground cinnamon

1/4tsp Ground ginger

50g Roughly chopped almonds

Zest of 2 oranges

2tbsp. Ground almonds

120ml Soy drink

2tbsp Cider vinegar

3/4tsp Bicarbonate of soda

2 servings Brandy, optional.

Extra Brandy or Port, optional.

Vegan Royal Icing

500g The Pantry icing sugar

6 tbsp Aquafaba (the brine from a can of chickpeas)

1-2 tbsp The Pantry corn flour

 

Please note that if you are making a lower alcohol version of this and don’t plan on feeding the cake with brandy it will not be preserved by the alcohol, therefore make just a few days before serving.

Method

Cake

Soak the berries, raisins, prunes and apricots in the brandy and apple juice for 24 hours.

Preheat the oven to 140°c.

Grease and line a baking tin.

Mix together the flour, oil, sugar, spices, zest, almonds and soaked fruits until mixed well.

Warm half the soy drink with the vinegar and add the bicarb to the rest of the soy milk.

Mix the two together and immediately mix in with the rest of the batter.

Place in the baking tin and cook for 2 hours.

When removed, check it’s cooked by sticking a skewer or sharp knife into the cake. If it comes out clean it’s cooked.

If you want to add alcohol, just poke a few holes in the cake and feed with brandy and/or port to your taste.

 

Icing

Use an electric mixer to beat the aquafaba until foamy.

This should take a few minutes and double in size.

Add the icing sugar in one and mix until smooth and thick.

The icing needs to be quite thick, add the corn flour to get your desired consistency.

CHRISTMAS FOR TWO

Peachy Italian salad

6tbsp balsamic vinegar
1tbsp clear honey
2 large,ripe peaches,halved and stoned
15g butter,melted
125g pack mozzarella,drained and cut into 4
2 slices of prosciutto,cut into halves
sprigs of basil,to garnish

For the dressing,simmer the vinegar and honey in a pan for 3-4 mins until thick and syrupy.Taste-if its still a little vinegary,simmer for 1-2 mins more.Lay the peach halves face down on a baking sheet.Brush with butter and cook under a preheated grill for 3-4 mins.Turn over,brush with butter and cook for 2-3 mins more.Put 2 peach halves on each plate.Top each half with one slice of mozzarella and half a slice of prosciutto,then sprinkle with warm dressing and garnish with basil sprigs.

Duo of duck breast with an orange and cherry sauce

2 pack duck breast
15g butter
1 shallot,finely diced
zest of 1 clementine,plus the flesh ,peeled and chopped
4tbsp fresh orange juice
3tbsp cherry jam
fresh orange slices,to serve

Season the duck.Put into a cold frying pan,skin-side down.Turn up the heat to medium and cook for 5-6 mins or until skin is crisp,spooning away the fat as it renders out.Then cook on the other side for 4-5 mins,depending on how you like it.Lift onto a hot serving plate,cover with foil and a clean towel to keep warm,and set aside to rest.Melt the butter in a pan and gently cook the shallot for 2-3 mins until softened.Add the zest,chopped clementine and orange juice.Simmer for 1 min until it starts to thicken.Stir in the cherry jam and cook for a further 1 min,or until it becomes thick and syrupy.Cut the duck into thin,even slices and arrange on a plate.Serve with the sauce and orange slices.

FAST CHRISTMAS FEAST

Rosti with salmon

800g baking potatoes,peeled
2 large carrots,grated
3 spring onions,trimmed and chopped
100g butter,melted
120g pack smoked salmon
6tbsp crème fraiche
1tbsp snipped fresh chives

Boil the potatoes whole for 12 mins.Cool grate into a bowl and season.Stir in carrots,spring onions and butter.Heat a large non-stick frying pan.Shape the mixture into 12 flat rounds.Cook 6 at a time for 6-7 mins on each side until crisp.To serve,top each rosti with folded smoked salmon slices,creme fraiche and chives.

Spatchcock turkey

2.5kg turkey with giblets for the turkey rub
3tbsp chopped sage
1tbsp chopped rosemary
1 bay leaf
6 cloves garlic
zest of 2 lemons,plus 1tbsp juice
1tbsp olive oil
for the gravy:
1 onion,finely diced
1 carrot,diced
1 bay leaf
1tbsp olive oil
50g plan flour

Lay the turkey on a chopping board,breast-side down.Using a sharpe knife,cut along both sides of the backbone,then remove and set aside.Open the turkey out flat.Trim off any fat.Turn the bird over.Press down on either side of the breast until the breast bone cracks.Flatten the bird and tuck the wing tips under.Lay on a rack set over a rimmed baking tray.Preheat the oven to 180c/160c fan/gas 4.In a processor,blend the ingredients for the rub until it resembles pesto.Season well.Pat the rub over the turkey.Roast for 50 mins,until cooked.To test,pierce the thickest part of the thigh with a swewer.If the juices run clear, it's done.If they are slightly pink,return to the oven for 10 mins,then test agin.Repeat till done.Remove from tray and wrap in foil to rest.Do not wash the tray.Put the back bone and giblets (not the liver) in a pan with 1L water,boil then simmer for 30 mins.Strain.Keep the stock.Discard the bone and giblets.For the grave,sweat the onion,carrot and bay leave in the oil in a pan over a low heat for 10 mins.Discard the bay leaf.Add a little hot stock to the tray.Using a non-metallic spatula to scrape up the flavour-packed bits stuck to the base.Add to the onion mixture with the flour and cook for 1 min,stirring.Take off the heat and stir in all the stock.Bring to a boil,stir until thickened.Simmer for 5-10mins,stirring,until smooth.Carve the turkey and serve with the gravy.

 

 

 

 

 

 

 

 

 

More yummy Christmas gift Ideas

Peanut butter fudge
125g butter
500g soft brown sugar
120ml milk
250g crunchy peanut butter
1/2tsp vanilla extract
300g icing sugar

Grease 20cm x 20cm shallow cake tin and line with baking paper.Melt the butter in a large pan.Add the brown sugar and milk and stir over a low heat until the sugar dissolves-do not let it boil at this stage.Scrape down the sides of the pan if the mixture has splashed up.Boil for 2-3 mins without stirring.Remove from the heat.Stir in the peanut butter and vanilla.Put the icing sugar in a large bowl and pour on the hot mixture.Beat with a wooden spoon until smooth.Spoon into the tin and cool.Cut into squares.Store in the fridge for up to a week.

Chocolate truffles
Chop 225g dark chocolate(50% cocoa solids) and put in a bowl.Heat 150ml doulble cream until just simmering.Immediately remove from heat and pour onto chocolate.Stir until the chocolate has melted and mixture is smooth.Stir in 2tbsp Drambuie,tia maria,cointreau or brandy and chill for 2 hours.Put 4tbsp cocoa on a plate.Using 2 teaspoons,shape the mixture into small balls and roll in cocoa.Put on another plate and chill.

Christmas Turkey

Roast turkey
3.5-4kg British turkey
150g butter
a little of the cranberry stuffing mixture (recipe below)
handful fresh sage,rosemary and thyme
200g streaky bacon

Take the turkey out the fridge an hour before cooking.Remove the giblets and rinse the cavity.Preheat the oven to 200c/fan 180c/gas 6.Push the butter and a little stuffing undar the breast skin.Rest a large piece of foil ia roasting tin and place the turkey on top.Scatter over the herbs and lay the bacon on top.Pour 200ml water around the turkey and wrap in foil to make a loose parcel.Roast the turkey according to times given on the packinging.Uncover for the last 30 mins,basting occasionally.

Cranberry stuffing balls

Soak 6tbsp of breadcrumbs in the juice of 1/2 lemon.Add the sausagemeat from 8 sausages,10 dried chopped apricots,60g dried cranberries and some chopped fresh thyme.Shape into 16 ballsCook alongside the turkey for 30 mins.

Maple roasted parsnips

1kg parsnips
2 tbsp oil
3 tbsp maple syrup
1 tbsp sesame seeds

Preheat oven to 190c/fan 180c/gas 5.Peel the parsnips,cut each one in half widthways,then cut the thick end in half again.Put all the parsnips in a roasting dish with the oil and roast for 30 mins.Add the maple syrup and sesame seeds and roast for another 15 mins.

Roasted carrots with orange juice

1kg carrots
2 tbsp oil
zest of 1 orange
juice od 1/2 orange

Preheat oven to 190c/fan 189c/gas 5.Peel carrots and cut each one in half widthways,then slice the larger halves in two.Put the carrots in a roasting dish with the oil,orange zest and juice for 40-45 mins,turning occasionally.

Gravy

juices from the roast
2 tbsp plain flour
100ml red wine or port
2 tbsp cranberry sauce
500ml stock
dash of balsamic vingar

While the turkey is resting on it's serving plate,remove the foil from the turkey's roasting tin and drain off the fat,leaving about 3 tbsp of juices.Heat on the hob over a low heat.Stir in the flour and cook a few mins.Add the wine or port and cook for a few more mins.Add the cranberry sauce and stock,whisk and simmer until smooth.Stir in the balsamic vingar and season with freshly ground black pepper.



 

Handmade christmas yummy gifts

Mini chrristmas cakes
100g unsalted butter
100g caster sugar
1/2 tsp almond flavouring or vanilla extract
2 eggs,beaten
100g self raising flour
12 tsp mincemeat
To decorate,marzipan or ready to roll icing,
edible gold and silver shimmer spray,icing sugar

Preheat the oven to 180c/fan 160c/gas 4.Cream the butter,sugar and flavouring together until pale and fluffy.Add the eggs a little at a time with some flour.Stir in the rest of the flour.Spoon into 12 paper cases on a baking tray.Top each cake with a spoonful of mincemeat.Bake for 10-15 mins or until golden.Leave to cool.Now time to decorate! Roll out ther marzipan or icing and cut out stars,holly or bells.Spray in gold or silver.Mix the icing with a little water,drizzle over the cakes and top with the shapes.

Christmas peppermint sweets

225g icing sugar,plus extra to dust the surface and your hands
100g condensed milk
1/2 tsp peppermint flavouring
food colourings (red/green)

Put the sugar into a large bowl,add condensed milk and peppermint and mix well.Split the mixture into quarters.You might like to add different food colourings to each piece.Dust the work surface with icing sugar.Roll each piece to flatten slightly.Using small christmas shape cutters,cut out sweets.Leave for about 2-3 hours to harden.Then there ready to gift wrap.

 shortbread

200g unsalted butter
100g caster sugar,plus extra for sprinkling
1/2 tsp vanilla extract
300g plain flour
50g cornflour
small pinch baking powder

Preheat oven to 180c/fan 160/gas 4.Line a baking tray with greaseproof and baking paper.Beat the butter,sugar and vanilla together until fluffy.Add the remaining ingredients and mix to a dough.Roll out and cut out what ever christmas shapes you wont until the dough as gone.Bake for 20-25 mins.Sprinkle with caster sugar and leave to cool.