Post by Ž«MrZan»Ž1 on Nov 7, 2003 13:04:09 GMT -5
Roast Turkey with Parsley and Lemon Stuffing
Turkey is now the most popular meat to serve at Christmas. Here is a classic recipe.
Serves 6-8
Butter - 25g (1 oz)
Onions - 2 medium, finely chopped
Celery - 2 sticks, finely chopped
Fresh breadcrumbs - 225g (8 oz)
Fresh parsley - 4 tbsp, chopped
Lemons - 1, zest only
Egg - 1, beaten
Turkey - 1, thawed if frozen
Streaky bacon rashers - 6-8
METHOD
Pre-heat oven to 180 °C / 350 °F / Gas 4.
To make the stuffing, melt the butter in a large pan, add the onions and celery, cover and cook gently for about 10 minutes, stirring occasionally.
Remove from the heat and add the breadcrumbs, parsley and lemon zest. Stir in the egg.
Wash the inside of the bird. Stuff the neck end before folding the neck skin over. Truss the turkey with the wings folded under the body and the legs tied together.
Weigh the turkey and calculate the cooking time, allowing 20 minutes per 450g (1 lb) plus 20 minutes. Place the turkey in a large roasting tin.
Place the streaky bacon rashers over the breast to prevent it from becoming dry. Roast, basting occasionally. Put a piece of foil over the bird if it shows signs of becoming too brown.
Leave the turkey for 10 minutes before carving. Serve the roast turkey with the traditional accompaniments of thin gravy, bread sauce, small sausages and bacon rolls.
Mashed Potatoes
Mashed potatoes are always a popular main course accompaniment.
Serves 6
Potatoes - 450g (1 lb), cooked
Butter - 25g (1 oz)
Cream - 1 tbsp
METHOD
Mash the potatoes well and sieve if preferred. Add the butter and cream and mix well to incorporate. Season according to taste.
<br>Proper Roast Potatoes
Roast potatoes are the essential accompaniment to any roast meat. They should be crispy on the outside and soft and fluffy on the inside.
Serves 8
Floury potatoes, e.g. Desirée, King Edwards - 2 kg (4½ lb)<br>Boiling water - to cover
Vegetable oil or fat from the roast - 125g (4½ oz)
METHOD
Preheat the oven to 220 ºC / 425 ºF / Gas 7.
Peel the potatoes and cut them up into 3-4 cm sized pieces. Place in the boiling water. Bring back up to the boil and cook for 10 minutes.
Meanwhile put a good splash of vegetable oil or 50-60 g (2 oz) meat drippings in a large roasting tin and place in the oven.
Drain the potatoes. Put them back in the (now empty) pan. Put the lid back on and give them a good shake. This gets the outsides of the potatoes all fluffy and gives them that crispness when done.
Take the roasting tin out of the oven and put it on a medium heat on the hob. Place the potatoes in the oil. Baste them well, then put them in the oven for about 1 hour.
You can baste them again during the cooking time if you remember.
Serve with the roast meat and some other vegetables for a traditional British Sunday lunch. They are, of course, a must to go with the Christmas roast turkey
<br>Oven-baked Carrots
One of the best ways of serving carrots. These are particularly good with roast meats, especially beef.
Serves 6
Carrots - 700g (1½ lb)<br>Shallots - 225g (8 oz), or baby onions
Butter - 15g (½ oz)<br>Lemon - 1, juice only
Sugar - ½ tsp<br>Fresh parsley - chopped
METHOD
Preheat oven to 170 ºC / 325 ºF / Gas 3.
Scrape the carrots. If you're using baby ones, leave them whole. Otherwise cut the carrots into even-sized pieces. Peel the shallots or onions and halve or quarter any large ones.
Use half the butter to grease an ovenproof dish generously. Put the carrots and onions in this and add the lemon juice and sugar. Dot the remaining butter over the surface. Cover the casserole dish and bake for about 45 minutes, until the vegetables are tender. Taste and add more sugar if necessary. Then sprinkle some chopped parsley over the top and serve from the dish.
<br>Yorkshire Pudding
Serves 4-8
For the Yorkshire pudding:
Plain flour - 110g (4 oz)
Egg - 1
Milk - 200ml (7 fl oz)
Water - 100ml (3½ fl oz)
For the gravy:
Plain flour -2 tsp
Beef stock - 300ml (½ pint)
METHOD
To make the Yorkshire pudding, place the flour in a bowl, then make a well in the centre and break in the egg.
Add half the milk and, using a wooden spoon, gradually work in the flour. Beat the mixture until it is smooth then add the remaining milk. Beat until well mixed and the surface is covered with tiny bubbles.
Put 2 tablespoons of the fat from the beef in a baking tin and place in the oven at 220 °C / 425 °F / Gas 7 until the fat is very hot.
Pour in the batter and return to the oven to cook for 40-45 minutes, until risen and golden brown. Do not open the oven door for 30 minutes.
VARIATION
For individual Yorkshire puddings or popovers, use 50g (2 oz) plain flour, 1 egg and 150ml (¼ pint) milk. Cook for 15-20 minutes. This quantity will fill 12 patty tins.
<br> <br>Thin Gravy
This is a traditional accompaniment to any roast meat using the cooking juices left in the roasting tin.
Serves 4
Water or meat stock - 150ml (¼ pint)
Sediments from the roasting tin
METHOD
Add the water or stock to the roasting tin. With a spoon, rub down any cooking juices left in the tin.
Bring to the boil and boil for 2-3 minutes. Remove all fat from the surface with a metal spoon. Strain before serving
To finish with either have Christmas Pudding of Mince Pies