carrots with thyme, cumin and orange butter 400g baby carrots, scrubbed  for the butter: a small bunch of fresh thyme a small pinch of cumin seeds zest of 1 orange 250g unsalted butter, softened Serves 8 Wash the thyme stalks in hot water for 20 seconds. When cool enough to handle, strip the leaves off the stalk. In a food processor, whizz the thyme leaves, the cumin seeds and orange zest together with the butter. Lay out a 30cm square piece of greaseproof paper on a work surface and scoop the butter on to the middle. Roll one edge up over the butter as if you were trying to fold the paper in half, and with your hands shape the butter into a cylinder shape as best you can. Wrap the butter up in the paper, twist the ends so the package looks like a Christmas cracker and place in the fridge to set. Steam the carrots for 10 minutes and, once cooked, toss in a warm bowl with some slices of the thyme, cumin and orange butter. roast turkey with spiced cranberry, bacon and walnut stuffing  1 tablespoon unsalted butter6 rashers good-quality bacon, sliced into thin strips 3 shallots, peeled and finely chopped 2 sticks of celery, trimmed and finely chopped a sprig of fresh rosemary, leaves picked and chopped a large handful of dried cranberries 800ml dry cider ½ teaspoon ground nutmeg ½ teaspoon ground allspice sea salt and freshly ground black pepper a handful of chopped walnuts zest of 1 orange 300g good-quality pork sausage meat 1 egg, free-range or organic 2 big handfuls of breadcrumbs 1 turkey (about 4kg), free-range or organic 100g softened butter 300ml tub of fresh chicken stock 1 teaspoon cornflour Serves 6-8 To make the stuffing, melt the unsalted butter in a saucepan and add the bacon, shallots, celery and rosemary. Cook gently with the lid on for about 10 minutes, until the vegetables are very soft, but not coloured. Add the cranberries and half the cider and turn up the heat a little. When the liquid has reduced to a third of its volume, set it aside to cool. Mix in the nutmeg, allspice, some salt and pepper, the walnuts, orange zest, sausage ment and egg, then fold in the breadcrumbs. Preheat the oven to 240°C/475°F/gas 9. Pat the turkey’s skin dry with kitchen paper, then stuff the neck end with half the stuffing. (You can cook the remaining stuffing separately or use it to make sausage rolls on Boxing Day.) Rub the bird with the softened butter and season well. Place in a roasting tin, cover with foil and pop in the preheated oven. After 15 minutes, turn down the heat to 150°C/300°F/gas 2. Baste, then roast for another 2 to 2¾ hours. Remove the foil 1 hour before the end of cooking time. To check the bird is cooked, stick a fork into the thickest part of the thigh – the juices should run clear. Remove the turkey from the oven, lift out of the tin, cover with foil then leave to rest for 30 minutes. Increase the oven temperature to 200°C/400°F/gas 6. Skim off the fat in the tin and use it to roast your potatoes. Add the rest of the cider to the meat juices in the tin, along with the meat off the turkey wings and enough stock to cover the bottom of the tin. Stir in the cornflour, dissolved in a little water, and simmer on the hob until thickened. Sieve into a jug and serve with your turkey, stuffing and some roast potatoes. Courtesy of Jamie Oliver... I will be cooking this one for Christmas Day 08! 1 small navel orange 1 bag (12 ounces) fresh cranberries 1 Bartlett pear, cored and cut into chunks 1/2 cup light brown sugar pinch of kosher salt 3 tablespoons of pecans, toasted and coarsely chopped Cut orange into small wedges, including peel, and place in food processor. Add cranberries, sugar, pear, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover and refrigerate up to 2 hours before. Just before serving stir in pecans. Enjoy it with your Christmas or thanksgiving Turkey :) Troy's Fried Rice 1 cup thinly sliced Char Su Pork (BBQ Chinese Pork) 1 cup pre-cooked prawns 4 cups pre-cooked jasmine rice 1/2 cup sliced baby corn 1/2 cup frozen peas 1/2 cup chopped coriander/cilantro 1/2 cup finely diced carrot 1 cup bean sprouts 1/2 cup finely sliced spring onions 6 eggs 1/4 cup sweet soy sauce 3 table spoons of regular soy sauce vegetable oil Pre-prep: Beat eggs, add a little oil to your wok and make an omlette. Once cooked, remove and cool it. Once cooled, slice it and set aside. Directions: Add some more oil to the wok and add baby corn, peas, carrot, spring onions and BBQ pork. Stir fry for a few minutes then add the rice. Mix thoroughly using two spoons. Add the sauces to taste. At the last minute, add the coriander, prawns, bean sprouts and omlette. Stir gently. Add salt and pepper to taste. For a nice kick, you can add some chilli/red pepper. |