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Wednesday, June 20, 2018

Turkey wellington

                                                









SERVES 10 COOKS IN2H 35M PLUS OVERNIGHT REFRIGERATION TIME DIFFICULTYSHOWING OFF

Ingredients
1.6 kg turkey breast, skin off, preferably higher welfare
sea salt and freshly ground black pepper
olive oil
1 large bunch fresh thyme, leaves picked
1 x 340 g jar cranberry jam
25 g dried porcini mushrooms
6 rashers quality smoked streaky bacon, thinly sliced
3 sprigs fresh rosemary
600 g mixed mushrooms, chopped
1 turkey leg
1 carrot, roughly chopped
1 leek, trimmed and roughly chopped
1 onion, peeled and roughly chopped
2 heaped tablespoons plain flour, plus extra for dusting
1 tablespoon balsamic vinegar
1 knob unsalted butter
2 x 500 g packets all-butter puff pastry, chilled
1 large free-range egg, beaten

Method
Dad and I had a really interesting conversation about smaller families not wanting whole turkeys for their dinner. So we had a scout around the supermarkets and developed a really delicious and impressive recipe for this. It’s dramatic and stretches the meat a fairly long way. The case of pastry and minced mushrooms keeps the breast moist and delicious and is a little forgiving so the meat holds its juices. You could assemble it a day before and just leave it in the fridge ready to over deliver on Christmas day.
Preheat the oven to 180°C/350°F/gas 4. Place the turkey breast upside-down on a board. Gently slice into the natural join of the breast muscle to open it out and make a sort of pocket. Season well and drizzle with olive oil. Sprinkle over half the thyme leaves, then spread over an even layer of cranberry jam, pushing it into all the nooks and crannies. Fold it back into shape to seal the mixture inside – swiss roll-style – and push a few cocktail sticks into the seam to keep it together. Transfer the turkey to a roasting tray, season the outside with the remaining thyme leaves, a good pinch of salt and pepper and a drizzle of olive oil. Rub it all over, cover in tin foil and roast in the hot oven for 60 to 70 minutes, or until just cooked through – using a thermometer, you want it to be 72°C at the thickest point.
Meanwhile, soak the porcini in a dish of just-boiled water. After 5 minutes, stir with a fork so any bits of grit sink to the bottom. Add the bacon to a large frying pan with a splash of oil on a medium heat and fry for 5 to 10 minutes, or until beautifully golden and super crispy. Strip in the leaves from 2 rosemary sprigs for the last 30 seconds or so. Remove everything from the pan with a slotted spoon and set aside, leaving the bacon fat behind. Add the fresh mushrooms to the pan with a pinch of salt and pepper. Drain and chop the porcini, saving the water, then stir into the pan. Add a splash of the water, avoiding the grit, then cook for around 10 to 15 minutes, or until the pan starts to sizzle again and the mushrooms are golden, soft and sticky with caramelly edges.
To make the gravy, cut the thigh off the turkey leg and slash into it slightly. Throw the leg and thigh into a pot along with the carrot, leek, and onion. Stir in the flour, add a good pinch of salt and pepper and 2 liters of boiling water. Add a heaped tablespoon of cranberry jam, the balsamic vinegar, and remaining rosemary sprig. Bring back to the boil, then reduce to a simmer for around 2 hours, or until thick. Strain it through a sieve and reheat before serving.
When the mushroom pan is dry, add a knob of butter and toss to coat. Tip the mushrooms into the food processor and whiz until you get a good mixture of smooth and chunky. Leave to cool. Once the turkey breast and stuffing have cooled, you can get on with assembling the Wellington.
Dust a clean surface with flour, then roll out each packet of puff pastry to the size of a shoe box (one will be the base, one the lid – roll the lid ever so slightly bigger). Line a large roasting tray with greaseproof paper, dust with flour, then add the smaller piece of pastry. Spread half of the mushroom stuffing onto the middle of the base to cover an area the same size as your turkey breast. Remove the cocktail sticks, then place the turkey breast on top and spread the remaining stuffing over the top packing it all in and smoothing it out so that the whole breast is covered. Sprinkle with the crispy bacon and rosemary, then brush the edges of the pastry with beaten egg. Lay the second sheet of pastry over the top, gently mold it around the shape of the breast, pushing all the air out and seal together. Trim the edges to around 4cm, then pull, twist, tuck and pinch in the pastry (like in the picture).
Brush the whole thing with beaten egg then all the hard work’s done. Leave it uncovered in the fridge overnight until you’re ready to cook. On Christmas day, cook at 180°/350°F/gas 4 for 50 to 60 minutes, or until risen, puffy and beautifully golden and the turkey is piping hot throughout. Remove from the oven and leave to cool for around 10 minutes before carving. Serve carved into 2.5cm with the gravy and all the usual. Christmas in a mouthful.

NUTRITION PER SERVING

Calories 787 39%
Fat 29g 41%
Saturates 16.6g 83%
Protein 15.3g 31%
Carbs 66.3g 26%
Sugars 38g 42%

https://www.jamieoliver.com/recipes/turkey-recipes/turkey-wellington/

Friday, May 25, 2018

Marinara Sauce 2

                                                             







TOTAL TIME: 40 minutes
Prep: 5 minutes
Cook: 35 minutes
YIELD: 3 cups

INGREDIENTS
3 tablespoons olive oil
1 small yellow onion, finely chopped
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
One 28-ounce can Italian plum tomatoes, crushed by hand
1 teaspoon granulated sugar
1/2 teaspoon dried oregano
1/4 cup loosely packed fresh basil leaves, torn by hand

DIRECTIONS
In an 8-inch saucepan, add the olive oil along with the onion and turn the heat to medium. Add a small pinch of salt and sauté until the onion softens and develops a bit of color, about 6 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes along with the sugar and oregano, partially cover the saucepan with a lid, bring to a simmer and cook until the sauce reduces and deepens in color, about 20 minutes. 

Remove the lid, add the basil, season with salt and pepper to taste and cook for 5 additional minutes. 

Serve immediately or allow to cool completely before storing in the refrigerator for up to 1 week or in the freezer for up to 1 month.

http://m.cookingchanneltv.com/recipes/laura-vitale/marinara-sauce.html 

Mario Batali’s Hanky Pankies

                                          







From Mario Batali--Big American Cookbook: 250 Favorite Recipes from Across the USA

Ingredients
8 ounces ground beef
8 ounces hot Italian sausage, removed from casings
1 cup ricotta, at room temperature
4 ounces Gouda cheese, shredded
1/4 cup chopped fresh oregano
4 slices good rye bread

Preparation
Preheat the oven’s broiler. 

In a large skillet over medium-high heat, brown the beef and sausage together and use a potato masher to break up the chunks to make a crumbly, browned mixture. Transfer to a bowl and stir in the cheeses and oregano. Divide the mixture evenly among the slices of bread, place on a baking sheet, and broil for 3 to 4 minutes, until the cheese starts to bubble and turn golden brown. 

Cut each piece of bread in half on the diagonal and serve immediately.

http://www.rachaelrayshow.com/recipes/23539_mario_batali_s_hanky_pankies/

Jicama & Carrot Coleslaw

From: Peak of the Market (Winnipeg, Manitoba, Canada, 9/20/2016)

Recipe Note: Jicama is a large bulbous root with thin brown skin and a nutty taste. Serve this salad as an accompaniment to a smoked turkey sandwich or grilled chicken, shrimp or fish.

Ingredients:
1/2 cup (125 ml) pineapple juice
2 tablespoons (30 ml) lime juice
2 tablespoons (30 ml) olive oil
1/4 teaspoon (1 ml) ground coriander
salt and pepper to taste
1 lb (455 g) jicama
3 large carrots

Directions:
1. In a small bowl, stir together the pineapple juice, lime juice, olive oil and coriander, adding salt and pepper to taste.
2. Using a sharp knife, trim the stem and root ends from the jicama(s), then cut into 4 to 6 manageable wedges. Cut and life up a small piece of the brown skin near the stem end and pull down to remove. Use a vegetable peeler to remove any tenacious pieces of skin and the tough layer underneath.
3. Use a food processor fitted with the shredding disk or the largest holes of a box grater-shredder, shred the carrots and jicama wedges.
4. In a large bowl, combine the shredded carrot and jicama. Pour the vinaigrette dressing over the vegetables, tossing gently to mix.
5. Divide the salad evenly between small plates or bowls. Serve immediately.

Makes 4 to 6 servings

Kanom Krok (coconut cakes)

Servings 50


Prep Time: 15 mins
Cook Time: 30 mins
Kanom Krok is a ubiquitous street snack made in the cast iron kanom krok pan. This version is rich, custardy and consistent. Recipes vary wildly, but this one works every time. More important than the recipe, though, is having a seasoned pan and even heat. To buy a pan, search for one on Amazon - you can find them for $14-$20. They are also called Aebleskiver pans.

Ingredients:

2 cups coconut cream
3/4 cup + 1-2 tablespoon rice flour
1 1/2 tablespoons tapioca flour
1/4 cup finely grated coconut
1/4 cup sugar
1 tablespoon finely ground jasmine rice
1 teaspoon salt
1/4 cup vegetable oil
2 green onion, sliced thinly

Directions:

Yield: Makes: 50 cakes

Mix all of the ingredients until the sugar is dissolved. You may have to add more rice flour after testing the batter.

Heat up the kanom krok pan. When it is hot, wipe the divets several times with a well-oiled cloth.

The pan is ready when the batter is poured and it sizzles. The pan should not be smoking. Stir the batter and pour into 1 or 2 divets for testers. Cover and let cook for 5 minutes and check. The cake should be brown around the outside, but not burnt. Carefully take out the cakes by scraping around them with a spoon. If the cakes stick too much, add a tablespoon of rice flour and try again.

Stir the batter every time you make a batch because the rice flour settles to the bottom. Make sure the divets are well oiled before making a batch.

Add a sprinkle of green onion to the cakes before covering. After the cakes are cooked, the hemispheres are usually placed on top of each other to make little spheres.

Source: Allrecipes.Asia

KARL'S COMPLETE (HOT) CASSEROLE

1 sm. crooked neck squash
1 green or red bell pepper
1 stick celery
1 banana pepper
1 clove garlic
1 sm. onion
1 (#2) can stewed tomatoes
1 tsp. Italian seasoning
1 tsp. chili powder
2 tsp. rice
2 tsp. quick pearled barley
1/2 lb. or more hamburger
Salt and pepper to taste

Chop squash (do not peel). Take out seeds. Chop peppers, celery, onion, and
garlic. 
Fry hamburger; drain. Add all together, add remaining ingredients in crockpot
and simmer for 2-3 hours. Add salt and pepper and water according to taste.

Thursday, May 24, 2018

LENTIL AND BROWN RICE CAKES WITH BAKED FRIES

                                        







This recipe turns powerhouse lentils into a healthy spin on burgers. Golden, crispy baked fries require very little oil but still don't stick to the parchment paper–lined pan—they are the tastiest good-for-you fries you'll ever enjoy. Thick Greek yogurt and fresh garlic on top of the patty give it a creamy kick, and a simple fresh salsa is the only condiment you'll need.

Portion size 6 servings
Canadian Living Magazine: January 2014

INGREDIENTS
1 1/4 cup dried green lentils
1 vegetable stock
1/4 cup whole grain 20-minute brown rice (such as Uncle Ben
3 tablespoons extra-virgin olive oil
1 cremini mushrooms diced
3 cloves garlic minced
2 eggs
4 potatoes cut lengthwise into 1/4-inch (5 mm) wide sticks
2 teaspoons chili powder
1/3 cup 0% plain Greek yogurt
2 cups grape tomatoes quartered
1 shallots finely chopped
2 tablespoons chopped fresh basil

METHOD
In a large saucepan, combine lentils, broth and brown rice; bring to boil. Reduce heat to medium-low and simmer until liquid is absorbed and lentils are tender about 30 minutes. 

Meanwhile, in large nonstick skillet, heat 2 tsp of the oil over medium-high heat; saute mushrooms until golden, about 7 minutes. Add two-thirds of the garlic; cook, stirring, until fragrant, about 1 minute. Add to lentil mixture; let cool. 

Using potato masher or large spoon, mash lentil mixture until most of the lentils are smooth with a few still intact. Mix in eggs; shape by about 3/4 cup into six 1-1/2-inch (4 cm) thick patties.

Meanwhile, toss together potatoes, 2 tsp of the remaining oil and chili powder; arrange on two parchment paper–lined large rimmed baking sheets. Bake in 450F (230C) oven, switching and rotating pans halfway through, until golden and crisp, about 45 minutes. 
In a small bowl, stir yogurt with half of the remaining garlic. In a separate small bowl, stir together grape tomatoes, shallot, 2 tsp of the remaining oil, remaining garlic and basil; set aside. 

In a large nonstick skillet, heat 1-1/2 tsp of the remaining oil over medium-low heat; fry half of the patties, turning once, until golden, about 5 minutes per side. Repeat with remaining oil and patties. Serve patties topped with yogurt mixture and salsa, alongside fries.

NUTRITIONAL FACTS
Per serving: about
Fibre10 gSodium410 mgSugars7 gProtein19 gCalories397.0Total fat10 gPotassium1446 mgCholesterol62 mgSaturated fat2 gTotal carbohydrate62 g

http://www.canadianliving.com/food/quick-and-easy/recipe/lentil-and-brown-rice-cakes-with-baked-fries