Starter
Champagne shrimp
Potted shrimps a welcome change from the traditional smoked salmon. Serve it with curly Melba toast, baked goods or simple toast.
FOR 6-8
400-500g peeled raw shrimp
2 shallots, sliced
2 pinches grated nutmeg
2.1 tsp sea salt
150ml non-vintage champagne
01/02 Lemon
100g butter
Freshly ground pepper to taste
25g (total weight) and chopped parsleyDill, for garnish plus branches
Place the uncooked shrimp, shallots, nutmeg, salt and champagne in saucepan and over medium heat until the meat is solid blue and pink. Drain the shrimp, reserving the liquid and set aside. The juice of the lemon into the pan and reduce liquid down to 3 tablespoons. Chop the shrimp and divide between ramekins 08:06. Pour the reduced liquid and allow to cool. Melt the butter in a saucepan and cool to warm. Stir in the pepper and choppedHerbs, then spoon over each ramekin. Let it cool completely, then garnished with herb butter, place twigs and cold. In the refrigerator for up to three days prior to use and will actually improve the taste.
FOR TURKEY
Bronze Turkey 5kg Turkey or other fresh (not frozen), ideally raised outdoors, trussed
1 red onion, halved
250g stale bread, cut into cubes
30g (Weight) parsley, thyme and tarragon, de-stemmed and snipped
2 shallots, sliced
1D2 teaspoon sea salt
1D2Teaspoon ground white or black pepper
12 dried apricots, snipped
25g fresh ginger, thinly sliced, shredded
For the sauce
120ml chicken stock 2 chicken bouillon cube or concentrate, crumbled
4 shakes Worcestershire sauce
450ml dry Marsala
1 head garlic, halved crosswise
200g jelly, minced or mashed
3 tablespoons arrowroot
8 or 12 small bunches of fresh table grapes
Bunch of fresh parsley, bay leaf andThyme and arugula for garnish
Pre-oven to gas mark 6 (200 ° C, 400 ° F). Remove the giblets from Turkey and push the onion halves in the cavity, without lifting the trusses strings. Remove the grease in the air and Snip in small pieces. Place the strips of fat, bread, herbs, shallots, spices, apricots and half the ginger in a food processor. Whizz to create 40-second bursts, a crumbly filling. Turn the bird on his chest. Loosen the strings truss systemenough to fill the neck cavity with stuffing properly. Secure back and attach with a wooden toothpick to ensure that the ends well push the bird hidden in an extra large oven roasting bag, chest first, and put in the roasting pan, breast up. Put the bouillon cubes or crumbled, Worcestershire sauce and Marsala in a measuring jug and make up to one liter of boiling water.
Add the remaining ginger paste and stir. Holding the ends of the bag open, pour in the warm liquid. Sealcomplete and tie the bag tightly with string. Place the garlic halves cut sides down, in pan around Turkey in sacks (this helps prevent the bag from sticking). Pour in about 1cm of boiling water to create on the outside of a Bain-Marie. Cook in oven for 1 hour, then reduce the heat to Gas Mark 5 (190 ° C, 375 ° F) for a further two-21D2 hours, until the bird's wings and golden look and feel very tender when gently through spurred the bag (This softer style of cookinglasts longer than roasting). Remove the pan from the oven. Drain, garlic water. Cut the bag and discard the bag and string.
Pour the liquid into a heatproof measuring cup poaching, it should be about 800ml. Bring the bird to cook in the oven. Meanwhile, pour the poaching liquid to give a large pot and boil it down hard, uncovered, for 20 minutes or until reduced by about half. Add the jelly, stir and cook until it dissolved. Mix the arrowroot with 8EL cold water, stirring until smooth. Whisk in the broth and cook these Marsala, stirring, for 3 minutes or until shiny and thick glaze forms. Test the bird is of a penetrating leg joint, and held a spoon under done, juices should run clear gold, not pink. Pour the glaze all over the bird. Turn off the oven. Allow the birds to rest, with the oven door ajar, for 10 minutes. To serve, place the bird on a heated glass plate, garnished with small grapes, herbsand rocket. Reheat remaining glaze and a Marsala sauce.
Cheat's bread sauce
Forget endless peppered Simmering onions with cloves - this is a simple way to make and enjoy bread sauce, and it only takes 5 minutes.
FOR 8-12
350 g stale white bread, crustless
1 teaspoon sea salt crystals
4 white peppercorns
4 cloves
1D2 teaspoon freshly grated nutmeg
1D2 dried bay leaves, crumbled
550 ml creamMilk
10 cm piece of white part of leek, finely sliced crosswise
20-25 g salted butter button
Tear the bread directly into a food processor and process continuously for 45 seconds to create crumbs. Put the salt, pepper, cloves, nutmeg and bay, into a mortar and pound to a fine grain size. Add to the crumb. Bring the milk to a boil and add the leeks and butter. Pour into the processor with the machine running, the processing for 1 minute. Pour the sauce thickened into a sauce jug orBowl and serve hot, warm or cold.
Warm green salad
This refreshing cold green salad looks wonderful and can be served with the main course, or on its own between the main course, cheese or pudding.
FOR 6-8
100ml vegetable stock seasoned
400-500g green beans, finely chopped
3 medium leeks, in 1 cm thick slices
2 heads white chicory
10g chives, snipped into batons
For the dressing
15ml tarragon vinegar
60ml firstcold-pressed, unfiltered extra-virgin olive oil
1 tablespoon truffle oil or argan oil
1 tsp clear honey
2 teaspoons Dijon mustard
Bring heat the vegetable broth to a boil in a pan and add the beans. Partially cover and cook over high heat for 3-4 minutes. Add leek, cover part should again and cook for 3 minutes (the beans and leeks are both bite-tender). Remove the pan from the heat and let cool slightly, revealed. Line your bowl or plate with the chicoryDrain leaves, then with pliers, and add the beans and some of the leeks in the middle. Scatter with chives, then add the remaining leeks. Shake or whisk together the vinegar, oil, honey and mustard. Add 4 tablespoons of the hot liquid to cook vegetables, then whisk again. Serve the dressing in a small jug.
Epicurean fried potatoes
Beautiful are crunchy-crisp on the outside and soft and fluffy on the inside of these potatoes is the perfect accompaniment to the festiveTurkey.
FOR 6-8
80-10 oval Vilya or Desirée potatoes, peeled, halved crosswise
1 teaspoon ground black pepper
1 teaspoon fine sea salt
2 teaspoons finely crushed garlic
500ml extra-virgin olive oil
250ml grapeseed oil
Chopped parsley for garnish (optional)
The day before serving the potatoes in a pot of boiling water. Bring to a boil and cover, reduce heat and parboil for 16 minutes. Drain thePotatoes and when cool, mix salt, pepper and garlic rub and all three of them. Pile the potatoes in a non-reactive bowl and pour over the oil. Let stand overnight. Pre-oven to Gas Mark 5 (190 ° C, 375 ° F). Drain the oil from the third potatoes in a roasting pan and heat for 30 minutes in the oven. Add the potatoes and cook for 11D4 hours, turning halfway.
Red Cabbage Compote
You can prepare this dish a few hours or a day in advance ifYou want, but do not add salt until just before serving, otherwise, how boring it would be the bright colors.
FOR 6-8
1 medium red cabbage, halved
2 red onions, halved
2 apples, quartered, cored
4 garlic cloves, crushed
8 juniper berries, crushed
60ml vegetable stock or water
60ml red wine
2 tablespoons extra virgin olive oil
1 orange, halved
75g currant jelly, chopped
1D2 teaspoon sea saltCereals
Remove the core crush, the herb and put it in a heavy-based saucepan. Cut the onions into thin half and quarter apple and add the cabbage, garlic, juniper berries, stock and wine. Drizzle the olive oil over. Press the orange halves into the cabbage, then put them on until the skin side. Bring the pan bring to a boil, then cover and reduce heat. Cook for 15-18 minutes, then discard the orange halves, add the jelly and cook, covered, for 5 minutes or untilLiquids are syrupy. Stir gently, then season to taste with salt and serves
Celebration Dessert
FOR 8-12
250g caster sugar golden
300ml red wine, like Shiraz
1 cinnamon stick, halved lengthwise
6-8 small dessert pears, peeled, halved, seeded
350g good quality dark chocolate
Mandorlata a cake or panettone (1 kg)
250g ricotta
500g good quality vanilla pudding 250 ml white rum
500g natural Greek strainedYogurt
2 tsp vanilla essence
2 sheets edible gold leaf, optional
Combine 175g of sugar, wine, cinnamon and 650ml boiling water in a saucepan and boil for 5 minutes. Add the pears and poach for 20-35 minutes, then remove. Boil liquid for 20 minutes until reduced to 400ml, and remove the cinnamon. Pour 200ml of the syrup into another pan. Add chocolate and gently stir 200g cooking to create a sauce, then allow to cool. Cut the cake into pieces and use or Panettonesome in the line of the base of the platter. Sit on the pears and drizzle with wine syrup. Pour sauce over the chocolate. Whisk half of the ricotta, half the cream and 4 tablespoons of rum, and spoon over. Add a final layer of cake and remaining rum Whisk together half the yogurt, cottage cheese and remaining sugar and the vanilla sugar and pour over. Chop and scattering the rest of the chocolate. Whisk the remaining pudding and yogurt, and pour on top. Decorate with gold leaf, ifliked.
