Christmas main courses

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Christmas main courses

Christmas main courses:

Christmas turkey

For roast turkey, you will need:
Christmas turkey

1 fresh turkey, giblets removed and set aside
Softened butter

For the stuffing (enough for a 15lb / 6.75kg turkey):

1 kg sausage meat
8 tbsp wholemeal breadcrumbs
2 sticks of celery, finely chopped
6 shallots, finely chopped
2 oz / 60g chopped almonds
Juice and zest of 1 orange
2 tbsp finely chopped thyme
3 tbsp finely chopped parsley
2 tsp ground allspice

For the gravy:
Giblets from the turkey
2 rashers bacon, lightly fried and chopped
1 onion, peeled, chopped and lightly fried
1 carrot, peeled and cut into large chunks
1 stick of celery, chopped
1 bouquet garni (readymade or make your own by following this link http://www.wikihow.com/Make-Bouquet-Garni)
2 tbsp plain flour
½ oz / 15g butter
½ tsp ground black pepper
2 tbsp Marsala
1 tsp salt
Oil for frying
water

The day before cooking the turkey, mix together all the ingredients for the stuffing in a large bowl, cover and place in a refrigerator for the flavors to develop.

Remove the turkey and the stuffing from the refrigerator 1 hour or longer before cooking, depending on weight, to allow it to get to room temperature at the start of the cooking time (cooking time will need to be increased if the bird is colder than room temperature). Rinse the inside and outside of the turkey under cold water and blot dry. Stuff the cavity with the prepared stuffing. Weigh the stuffed bird and work out the cooking time according to the combined weight of the bird and stuffing.

Rub some butter over the turkey breast. Place the bird in a large roasting tray with the breast side facing down. Bake in a preheated oven at 200°C (400°F) for 30 minutes. Turn down to 180°C (350°F) for the remainder of the cooking time (see below). During this time, baste the bird two or three times with any juices in the tray. Turn the bird the other way up for the last 30 minutes of cooking time in order to brown the other side. Consult a meat thermometer to check the bird is cooked. If you do not have a meat thermometer, insert a skewer into the thickest part of the turkey, usually just behind the thigh. If the juices run clear the bird is cooked. Set aside to rest for about half and hour before carving.

To make the gravy, lightly fry the liver and set aside. Place the rest of the giblets, bouquet garni, black pepper, bacon, onion, carrot, celery in a pan filled with 1.3quart / 1.5 liter / 50 fl oz water. Bring to boil, turn down heat and simmer for 2 hours. Discard the bouquet garni from the stock. Add the stock to the juice in the turkey tin, after first skimming off any excess fat from the juice. Mix the flour in the Marsala and a little cold water and add to the mixture. Stir well. Transfer to blender, add the liver and blend until smooth. Transfer to a small saucepan and bring back to boil, stirring from time to time. Serve.

5lb / 2.25kg, cook for 200°C (400°F) for 30 minutes, then 1 ½ hours at 180°C (350°F)
7lb / 3.5kg, cook for 200°C (400°F) for 30 minutes, then 1 ¾ hours at 180°C (350°F)
10lb / 4.5kg, cook for 200°C (400°F) for 30 minutes, then 2 hours at 180°C (350°F)
12lb / 5.5kg, cook for 200°C (400°F) for 30 minutes, then 2 ½ hours at 180°C (350°F)
15lb / 6.75kg, cook for 200°C (400°F) for 30 minutes, then 2 ¾ hours at 180°C (350°F)
16lb / 7.5kg, cook for 200°C (400°F) for 30 minutes, then 3 hours at 180°C (350°F)
20lb / 9kg, cook for 200°C (400°F) for 30 minutes, then 3 ½ hours at 180°C (350°F)
25lb / 11.5kg, cook for 200°C (400°F) for 30 minutes, then 4 ½ hours at 180°C (350°F)

Christmas vegetarian nut roast with port gravy

For Christmas vegetarian nut roast with port gravy, you will need:

4oz / 110g toasted peanuts, finely chopped
4oz / 110g toasted hazelnuts, finely chopped
8oz / 230g cooked brown rice2 sticks of celery, finely chopped
1 onion, finely chopped
4oz / 110g shredded Cheddar cheese
1 tbsp crushed fresh garlic
1 tbsp chopped thyme
Zest and juice of one lemon
1 tbsp chopped fresh coriander
1 tbsp chopped fresh parsley
2 eggs, beaten
2oz / 50g butter

For port gravy, you will need:

4 fl oz / 120ml red port
½ quart / 600ml / 20 fl oz / 1 pint vegetable stock
2oz / 50g butter
2lb / 900g onion, finely chopped2oz / 50g butter
1 tsp crushed garlic 2oz / 50g butter
1 tbsp chopped fresh thyme
¼ tsp sugar
Salt and pepper

(Serves 6)

To make the nut roast, melt the butter in a frying pan and fry the onion, celery, garlic thyme and lemon zest for about 10 minutes on medium heat without burning. Allow to cool. Transfer to a blender, add the rest of the ingredients and blend until the ingredients are mixed together but remaining coarse.

Grease and line a 2lb / 900g loaf tin. Transfer the nut mixture to the tin and gently firm down. Cover with a layer of greaseproof paper and then a layer of aluminium foil. Bake in a preheated oven at 190°C (375°F) 5 for 1 ¼ hours. Allow to cool for about 15 minutes in the tin before removing to serve.

To make the gravy, melt the butter in a saucepan and gently fry the onion, garlic, thyme, sugar and a little salt and pepper for about 20 minutes. Add the port and stock, cover and simmer for 15 minutes. Allow to cool a little. Transfer to a blender and blend until smooth.