Starter
Champagne shrimp
Potted shrimps are a welcome change from the traditional smoked salmon. They are serving, toast with curly Melba toast, pretzels or simple disks.
SERVES 6-8
400-500g peeled raw shrimp
2 shallots, sliced
2 pinches grated nutmeg
1 / 2 teaspoon salt
150ml non-vintage Champagne
1 / 2 lemon
100g butter
Freshly ground pepper, to taste
25 g (total weight) of chopped parsley andDill, and branches for garnish
Put this, even shrimp, shallots, nutmeg, salt and champagne enter into a saucepan and over medium heat until the meat is solid blue and pink. Drain the shrimp, reserving the liquid and set aside. Press the juice of the lemon into the pan liquid and to reduce to 3 tablespoons. Chop the shrimp and divide between 6-8 ramekins. 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. Allow to cool completely, then garnished with herb butter branches and let cool. Refrigerator for up to 3 days before use and the flavor is actually improved.
FOR TURKEY
Bronze Turkey 5kg or other fresh Turkey () is not frozen, ideally, increase in the open, half-timbered
1 red onion, halved
250 g stale bread, cut into cubes
30 g (total weight), parsley, thyme and tarragon, and cut progressively de -
2 shallots, sliced
1D2 teaspoon salt
1D2Teaspoon ground white or black pepper
12 dried apricots, cut
25g fresh ginger, thinly sliced, then into the shredder
For the sauce
120 ml chicken stock concentrate or 2 cubes chicken bouillon, crumbled
4 shakes Worcestershire sauce
450 ml of dry Marsala
1 head garlic, halved crosswise
200g jelly, chopped or pureed
3 tablespoons arrowroot
8 or 12 small bunches of fresh table grapes
Bunch 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 untying the string trusses. Remove the grease in the air, and snip into small pieces. Place the strips of fat, bread, herbs, shallots, spices, apricots and half the ginger in a food processor. Whiz in a 40-second breaks to make a crumbly filling. Turn the bird on his chest. Loosen the string traversesenough to fill the neck cavity with stuffing properly. Secure back and fasten with a wooden toothpick to ensure, that the ends are well tucked in. Move the bird in an extra large oven roasting bag, chest first and set up in the frying pan, breast. Put the bouillon cubes or crumble, Worcestershire sauce and Marsala in a measuring cup, and up to one liter of boiling water.
Add the remaining ginger and stir. Keep open ends of the bag, pour in the hot liquid. Sealcompletely close the bag and tie with string. Place the garlic halves cut side down (in the pan around Turkey in bags that will help to stick the bag) to prevent it. 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 golden gas mark 5 (190 ° C, 375 ° F) for a further 2-21D2 hours, until the bird and the wings look and feel very sensitive when gently pushed through the bag (this gentler way of cookingtakes longer) than roasting. Remove the pan from the oven. Drain garlic water. Cut the bag and discard the bag and string.
Pour the poaching liquid into a heat proof measuring cup, it should be about 800ml. Put the bird into the oven continues to cook. Meanwhile, pour the poaching liquid to give into a large pot and boil it down hard, uncovered, for 20 minutes or until reduced about half. Add the jelly, stir and cook until dissolved. Mix the arrowroot with 8Tablespoons cold water, stir until smooth. Whisk enter this into the boiling broth and Marsala, stirring, 3 minutes, or until thick and forms a shiny glaze. Test by piercing the bird with one leg and hold together a spoon having done so, juices should run clear gold, not pink. Pour the glaze over the whole bird. Turn the oven. Be open to the bird at rest, with the oven door for 10 minutes. To serve, place the bird on a heated glass plate, garnished with small grapes, herbsand arugula. Heat any remaining glaze and serve as a Marsala sauce.
Cheat bread sauce
Forget endless boiling onion studded with cloves - this is an easy way to enjoy bread and sauce, and it only takes 5 minutes.
SERVES 8-12
350 g stale crustless white bread
1 teaspoon sea salt crystals
4 white peppercorns
4 cloves
1D2 teaspoon freshly grated nutmeg
1D2 dried bay leaf, crumbled
550 ml creamyMilk
10 cm long piece of white part of leek, finely sliced, crosswise
20-25 g pieces of salted butter
Tear the bread directly in a food processor and process continuously for 45 seconds to create crumbs. The salt, pepper, cloves, nutmeg and bay in a mortar and pound to a fine grit. Add to the crumbs. 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 thickens into a sauce jug orPlate and serve hot, warm or cold.
Warm Green Salad
This refreshing cold salad looks wonderful and can be served with the main course, or on its own between the main course, cheese or pudding.
SERVES 6-8
100 ml vegetable broth seasoned
400-500g trimmed fine green beans
3 medium leeks into 1cm thick slices
2 heads white chicory
10g chives, cut 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 the broth to a boil in a saucepan and add the beans. Part-cover and cook over high heat for 3-4 minutes. Add leek, cover again, and part should cook for 3 minutes (the beans and leeks), both bite-tender. You can remove the pan from the heat and cool slightly, uncovered. Line your bowl or plate with the chicoryLeaves, then with tongs, drain and add the beans and some of the leeks to the center. Scatter with chives, then add the remaining leeks. Shake well or whisk together vinegar, oil, honey and mustard. Kidnap Add 4 tablespoons of the hot liquid to cook vegetables, then again. Serve the dressing in a small jug.
Gourmet potatoes
Beautifully crisp, crisp on the outside and soft and fluffy on the inside, the potatoes are the perfect complement to the festiveTurkey.
SERVES 6-8
8-10 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 cool, rub a mixture of salt, pepper and garlic and all three of them. Pile the potatoes in a non-reactive bowl and on the oil. Let stand overnight. Pre-oven to Gas Mark 5 (190 ° C, 375 ° F). Drain the oil from the third potatoes in a frying pan and heat for 30 minutes in the oven. Add the potatoes and 11D4 hours, turning to cook half.
Red Cabbage Compote
You can prepare this dish a few hours or one day in advance ifYou want, but add the salt just before serving, as it would be boring, the vivid colors differently.
SERVES 6-8
1 medium red cabbage, halved
2 red onions, halved
2 apples, quartered, seeded
4 garlic cloves, minced
8 juniper berries, crushed
60 ml vegetable stock or water
60ml robust red wine
2 tablespoons extra virgin olive oil
1 orange, halved
75g jelly, chopped
1D2 teaspoon saltFlakes
Remove the core crush, the herb and put it in a heavy-based saucepan. Slice the halved onion and apple quarters into thin, and the cabbage, garlic, juniper berries, and wine storage. Drizzle the olive oil over. Press the orange halves into the cabbage, then put them on until the skin side. Bring the pan to a boil, then cover and reduce heat. Cook for 15-18 minutes, then take the orange halves, add the jelly boil, covered for 5 minutes or untilFluids are viscous. Stir, then serve and season with salt and
Celebration Dessert
SERVES 8-12
250g golden caster sugar
300 ml of red wine, like Shiraz
1 cinnamon stick, halved lengthwise
6-8 small dessert pears, peeled, halved, seeded
350g good quality dark chocolate
1 mandorlata cake or panettone (1 kg)
250 g ricotta cheese
500g good quality vanilla pudding 250 ml white rum
500g natural Greek strainedYogurt
2 tsp vanilla essence
2 sheets of edible gold leaf, optional
Combine 175g of sugar, wine, cinnamon and 650 ml of boiling water in a saucepan and cook for 5 minutes. Add the pears and poach for 20-35 minutes, then remove. Boil liquid for 20 minutes, until reduced to 400 ml, and remove the cinnamon. Pour 200ml of the syrup into another pan. 200g chocolate, stir gently and cook to create a sauce, then leave to cool. Cutting the cake or panettone, cut into pieces and usesome in the line of the base of the plate. Set up the pears and drizzle with wine syrup. Pour the sauce over chocolate. Whisk half of the ricotta, half the cream and 4 tablespoons of rum, and spoon over. Add a final layer of cake and still around. Whisk together half the yogurt, cottage cheese and remaining sugar and vanilla, and pour over. Chop and spread the rest of the chocolate. Beat the remaining pudding and yogurt, and pour on top. Decorate with gold leaf, ifmuch.
