The quintessential tummy warmer perfect for the cold weather. Lots of variations on a theme…
Xmas dinner one of the most important meals of the year and for me coming from ole Blighty, it’s all about tradition as opposed to a BBQ on the beach. I would normally have sprouts and chestnuts but they are out of season. So here are my options for sides with the Obligatory whole turkey and roast ham.
To roast your turkey I would suggest after seasoning it pour some stock into the deep roasting tray and cover the bird with tin foil before long slow roasting, and remove half hour before finished to brown and crisp the skin.
ROAST POTATOES – (Agria)
Peel and cut to equal sizes, boil till cooked in salted water drain onto a wire rack to dry out for a few minutes then toss in hot olive oil in roasting dish , season and pop in hot oven turn occasionally to get an even colour.
GLAZED BABY CARROTS
Peel carrots and put into a saucepan just cover with water add a knob of butter a pinch of salt and a good pinch of sugar, cover with some greaseproof paper and bring to a boil simmer till all liquid has evaporated and then just toss the carrots in the resultant glaze, you could also add some chopped parsley for colour.
SAGE AND ONION STUFFING
I use a packet of mix available from most supermarkets and add in half the weight of the stuffing again with sausage meat. Ie a mix that makes 500g then add in 250g of sausage meat. Mix together and add in Cranberry sauce to taste and a few tablespoons of lime juice. Cook in oven in a dish or make into balls, either way its delish.
A must for turkey or game birds made simply by bringing 500ml full cream milk to the boil with half an onion 2 cloves of garlic. 1 bay leaf and 1 clove, let infuse for 20 mins, strain and add in 100-200g cubes of soft white bread and a knob of butter mix together and season, Mmmmm.
BACON WRAPPED CHIPOLATA SAUSAGES
Smear your sausage with a little Dijon mustard and wrap with smoked streaky bacon. Secure with a cocktail stick if needed and roast till cooked.
CARROT AND TURNIP/SWEDE PUREE
Peel and dice 4 carrots and a small swede or medium turnip boil together in salted water till soft.
Drain and using hand wand or blender, puree with butter and a table spoon of mascarpone till smooth, season with salt, pepper and cumin.