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Food Stuff!
Dec. 23rd, 2011 02:00 pmWe appear to be over the worst of the lurgy (fingers crossed!)
Presents are wrapped, shopping is done, recipe books and foodie websites have been trawled for recipes and Mr Caz has worshipped at the shrine of Nigella :) (several times!)
We've gone for a Norfolk Bronze turkey this year; the butcher reckons that once we've tasted one, we'll never want anything else at Christmas. Well, yeah, he would say that because they're more expensive than 'regular' turkeys, but that view has been endorsed by many of the telly chefs we've been watching over the last couple of weeks, so what the hell!
Rather than cooking it whole this year, we're going to do a Gordon-effing-Ramsay and cook the legs and crown separately. I asked the butcher to bone the legs, which are then going to be stuffed and rolled; that should reduce the cooking time considerably. I'll probably still put some stuffing in the neck, but if there's not room, I'm going to make a stuffing "roll" - wrap it in bacon and foil and then bake it in the oven.
I also found a tip about roast potatoes in a magazine somewhere and earlier in the week, I par-boiled them, then when they were still steaming, I roughed 'em up, coated them in a mixture of seasoned flour and semolina, left them to cool and then froze them. Just to make sure they weren't going to taste horrible on Christmas day - naff roasties would ruin things, wouldn't it? - I tried some yesterday and they were fab. Lovely and fluffy on the inside and crispy on the outside. I've done more or less the same thing with the parsnips, although they're coated in a mixture of seasoned flour and grated parmesan.
It'll be nice not to be buried in a mound of vegetable peelings on Christmas morning! Other accompaniments will be orange-glazed carrots and creamed cabbage with bacon and cream.
(Chop and fry an onion, then add about 3 or 4 chopped up rashers of smoked bacon. In a big pan or wok, add as much shredded savoy cabbage as you want, put in 6 tablespoons of water and stir fry the cabbage. When it's almost cooked, add the onions, bacon and seasoning. Add 4 or 5 tablespoons of cream (whatever you've got), stir it all in and then serve.)
Tomorrow, we'll put all the other bits of the turkey and left-over bones to good use by making a stock for the gravy.
Boxing-day menus are already in my head; they always include bubble and squeak made with leftover veg and Creamed Turkey en Croute - one of Delia's recipies that I've been making for the last 20 years. (Sadly, I can't find the recipe on line, but if anyone wants it, just holler!) I'm also going to make some spicy sweet potato rosti - I stumbled across the recipe the other day and they're lovely and incredibly simple. You need about 450g of grated sweet potato - leave it in a caulinder for about 10 mins before you use it. Then mix 60g of flour with a teaspoon of caster sugar, a teaspoon of brown sugar, a teaspoon of curry powder and a teaspoon of cumin. I'm going to double the amount of cumin I use next time and maybe add some ginger - you can do whatever you like, really. Then add 120ml of milk and an egg to the flour mixture and mix it to a batter. Add the sweet potato and mix well. Then heat some oil in a pan and put in spoonfuls of the mixture; flatten with the back of the spoon and cook until crispy. Then turn the rosti over and cook the other side.
And now I'm getting hungry. Lunch time!
Presents are wrapped, shopping is done, recipe books and foodie websites have been trawled for recipes and Mr Caz has worshipped at the shrine of Nigella :) (several times!)
We've gone for a Norfolk Bronze turkey this year; the butcher reckons that once we've tasted one, we'll never want anything else at Christmas. Well, yeah, he would say that because they're more expensive than 'regular' turkeys, but that view has been endorsed by many of the telly chefs we've been watching over the last couple of weeks, so what the hell!
Rather than cooking it whole this year, we're going to do a Gordon-effing-Ramsay and cook the legs and crown separately. I asked the butcher to bone the legs, which are then going to be stuffed and rolled; that should reduce the cooking time considerably. I'll probably still put some stuffing in the neck, but if there's not room, I'm going to make a stuffing "roll" - wrap it in bacon and foil and then bake it in the oven.
I also found a tip about roast potatoes in a magazine somewhere and earlier in the week, I par-boiled them, then when they were still steaming, I roughed 'em up, coated them in a mixture of seasoned flour and semolina, left them to cool and then froze them. Just to make sure they weren't going to taste horrible on Christmas day - naff roasties would ruin things, wouldn't it? - I tried some yesterday and they were fab. Lovely and fluffy on the inside and crispy on the outside. I've done more or less the same thing with the parsnips, although they're coated in a mixture of seasoned flour and grated parmesan.
It'll be nice not to be buried in a mound of vegetable peelings on Christmas morning! Other accompaniments will be orange-glazed carrots and creamed cabbage with bacon and cream.
(Chop and fry an onion, then add about 3 or 4 chopped up rashers of smoked bacon. In a big pan or wok, add as much shredded savoy cabbage as you want, put in 6 tablespoons of water and stir fry the cabbage. When it's almost cooked, add the onions, bacon and seasoning. Add 4 or 5 tablespoons of cream (whatever you've got), stir it all in and then serve.)
Tomorrow, we'll put all the other bits of the turkey and left-over bones to good use by making a stock for the gravy.
Boxing-day menus are already in my head; they always include bubble and squeak made with leftover veg and Creamed Turkey en Croute - one of Delia's recipies that I've been making for the last 20 years. (Sadly, I can't find the recipe on line, but if anyone wants it, just holler!) I'm also going to make some spicy sweet potato rosti - I stumbled across the recipe the other day and they're lovely and incredibly simple. You need about 450g of grated sweet potato - leave it in a caulinder for about 10 mins before you use it. Then mix 60g of flour with a teaspoon of caster sugar, a teaspoon of brown sugar, a teaspoon of curry powder and a teaspoon of cumin. I'm going to double the amount of cumin I use next time and maybe add some ginger - you can do whatever you like, really. Then add 120ml of milk and an egg to the flour mixture and mix it to a batter. Add the sweet potato and mix well. Then heat some oil in a pan and put in spoonfuls of the mixture; flatten with the back of the spoon and cook until crispy. Then turn the rosti over and cook the other side.
And now I'm getting hungry. Lunch time!
