- 1 turkey
- Approximately 8 cups warm Chicken or Turkey Stock
- 4 tablespoons (1/2 stick) unsalted butter, softened, plus additional, melted, if needed for gravy
- 1 3/4 teaspoons salt
- 6 tablespoons all-purpose flour
- small metal skewer; kitchen string; aluminum foil; large flameproof roasting pan with flat or V-shaped rack; bulb baster (optional); instant-read thermometer; 2-quart glass measuring cup; gravy separator (optional)
- Place oven rack in lowest position and preheat oven to 220°C. Butter a square baking dish or 2-quart casserole. Lightly brush roasting rack with vegetable oil and place in roasting pan.
- Remove plastic or paper packet of giblets from turkey (usually in small cavity). Remove from packaging and rinse; reserve gizzard and heart; discard floppy, dark purple liver. Remove neck from large cavity. Remove from packaging, rinse, and reserve. Pull off and reserve any visible pale yellow knobs of fat from either side of tail (not found on all birds).
- Rinse turkey inside and out with cold water and pat dry. Loosely fill small (neck) cavity with stuffing. Fold neck skin under body and fasten with metal skewer. Loosely fill large body cavity with stuffing. Transfer remaining stuffing to buttered dish and drizzle with 1/4 cup stock. Cover with aluminum foil and refrigerate until ready to bake.
- Transfer turkey, breast-side up, to rack in roasting pan. Tuck wing tips under breast and tie drumsticks loosely together with kitchen string. Rub turkey all over with softened butter and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Tightly cover breast area with foil, leaving wings, thighs, and drumsticks exposed.
- Transfer gizzard, heart, neck, and reserved turkey fat to roasting pan around rack. Pour 2 cups stock into pan.
- Roast turkey 45 minutes. Baste with pan juices (lift up foil to reach breast area) and continue roasting, basting every 45 minutes, 1 1/2 hours more (2 1/4 hours total). Baste again and, if pan juices have evaporated into glaze, add 1 cup stock to pan. Roast another 45 minutes (3 hours total). Remove foil from breast area, baste, and add stock if necessary, until instant-read thermometer inserted into fleshy part of thigh (close to but not touching bone) registers 66°C, about 1 hour more (4 hours total).
- Meanwhile, bake extra stuffing and make gravy: Raise oven temperature to 200°C. Remove giblets and neck from roasting pan and discard. Pour pan juices into measuring cup or gravy separator. Let stand until fat rises to top, 1 to 2 minutes, then skim off and reserve fat or, if using separator, carefully pour juices into measuring cup, reserving fat left in separator.
- Transfer foil-covered dish of extra stuffing to oven and bake 10 minutes. Meanwhile, add enough remaining stock to pan juices to total 4 cups. Measure turkey fat, adding melted butter if necessary to total 6 tablespoons. Straddle roasting pan across 2 burners on moderate heat and add fat. Whisk in flour, scraping up browned bits on bottom of pan, then cook, whisking constantly, 1 minute. Whisk in pan juice–stock mixture and bring to a boil, whisking often. Reduce heat to moderately low and simmer, whisking occasionally, until gravy thickens, about 5 minutes. Whisk in remaining 3/4 teaspoon salt and 1/2 teaspoon pepper and keep warm. (Gravy can be kept warm over very low heat, covered, up to 20 minutes. If it thickens, thin with additional stock before serving. If skin forms on top, whisk well to dissolve.)
- When extra stuffing has baked 10 minutes, remove foil and bake, uncovered, until heated through, about 10 minutes. Pour gravy through fine-mesh sieve into large bowl, then transfer to gravy boat. Carve turkey and serve gravy and stuffing alongside.
Hassel back Butternut Squash with Browned Butter
- Olive oil, for the pan
- 4 tbsp. unsalted butter, at room temperature
- 4 large sage leaves, chopped, plus small sage leaves for stuffing
- 1 clove garlic, pressed or finely grated
- 1 large butternut squash
- Kosher salt and pepper
- Heat oven to 200°C and place the oven rack in the top third. Brush a rimmed baking sheet with oil.
- Melt 2 tablespoons butter in a small skillet over medium heat and cook gently, swirling the pan until it starts to turn golden brown. Add chopped sage and, as soon as butter is evenly browned, transfer to a medium bowl and let cool slightly. Once cooled, mash remaining 2 tablespoons butter into browned butter to make a paste, then add garlic and a pinch each salt and pepper.
- Meanwhile, peel butternut squash halved lengthwise, then scoop out and discard seeds. Place a wooden spoon on each side of squash half and cut slits 1⁄4-inches apart down rounded side of squash, using spoon handles as a guide so as to avoid cutting all the way through squash. Place a few small sage leaves in the slits.
- Season squash with 1⁄2 teaspoon each salt and pepper mixture and brush with butter. Roast, brushing with butter mixture every 10 minutes, until tender. Cut into pieces before serving.
Crispy garlic butter parmesan smashed potatoes
- 1kg new potatoes
- A light spray of olive oil
- 3 tablespoons melted butter
- 4 cloves garlic , crushed
- 1 tablespoon fresh chopped parsley
- Kosher Salt and Black Pepper to taste
- 2 tablespoons Parmesan Cheese
- Pre-heat your oven to broil (or grill) settings to medium-high heat about 200°C
- Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well.
- Lightly grease a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed).
- Mix together the butter, garlic and parsley. Pour the mixture over each potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.
- Broil (or grill) until they are golden and crispy (about 10-15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.
- To serve, season with a little extra salt and parsley, and serve immediately
Charred Cauliflower Steaks with Chimichurri
- 1 head of cauliflower, leaves trimmed
- 2 Tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp freshly ground pepper
- ½ tsp salt (smoked salt for bonus points)
- ½ lemon, juice
- 3 Tbsp whole almonds, skin on, lightly toasted
- 1.5 cups fresh Italian parsley (leaves and stems), lightly packed
- ⅓ cup fresh cilantro (leaves and stems), lightly packed
- 2 Tbsp fresh oregano leaves
- 4 medium garlic cloves, peeled
- ½ tsp salt
- ½ tsp red chilli flakes
- ½ cup olive oil
- ½ cup red wine vinegar
- Preheat oven to 220 degrees C. Slice the cauliflower in half through the centre stem, then slice each half again, resulting in 4 large slices of roughly equal width. In a small bowl, combine olive oil, paprika, pepper, salt and lemon juice. Brush over both side of the cauliflower steaks and place on an unlined baking sheet. Bake for 10 minutes then remove from oven and gently flip over each of the steaks. Bake for an additional 5 minutes.
- To make the chimichurri, add the almonds to a food processor and pulse until they are very coarsely chopped. Add parsley, cilantro, oregano, garlic cloves, salt and chilli flakes and continue to pulse until everything is blended to a chunky paste, scraping down the sides as needed. Add olive oil and red wine vinegar and pulse once or twice to combine.
- Serve cauliflower steaks with several generous spoonfuls of chimichurri.
Malva Pudding Trifle
- 200g White Sugar
- 2 Eggs
- 15ml Apricot Jam
- 150 g Cake Flour
- 5ml Bicarbonate of Soda
- Pinch Salt
- 15g Butter
- 5ml Vinegar
- 100ml Milk
- 200ml Cream
- 50g salted Butter
- 150g White Sugar
- 100ml Hot Water
- 50g Apricot Jam
- Beat the sugar and eggs very well until light and creamy.
- Add apricot jam.
- Sieve the flour, bicarbonate of soda and salt and set aside.
- Melt the butter and vinegar together and then add to milk.
- Alternatively add the milk mixture and the flour mixture to the egg mixture.
- Put mixture into an oven tray (18 x 22cm), cover with foil and bake at 180̊C for 30 minutes. Take the foil off and bake for a further 15 minutes.
- While the pudding is baking make the sauce. Heat all the sauce ingredients in a saucepan. Continue stirring until the sugar granular are dissolved. Pour straight over the malva pudding when it comes out of the oven.
Dried Fruit Compote
Yields: about 8 portions
- 500g Dried Fruit
- 100g Prunes
- 200g Apricots
- 100g Dried banana
- 60g Pears
- 40g Apple
- 5g Star Anise
- 10 whole Cloves
- 5ml Cinnamon
- 1 Vanilla Pod – Split
- 4 cups Orange Juice
- 1 cup Sugar
- Place all the above ingredients into a pot and bring to the boil.
- Allow to simmer until the fruit is soft.
- 2 whole Eggs
- 30 ml Sugar
- 1/3 cup full cream Milk
- ½ cup Cream
- ½ Vanilla Pod, beans scraped from pod
- Bring the sugar, milk, cream and vanilla to the boil.
- Combine the eggs lightly.
- Add the hot liquid to the eggs.
- Place over a double boiler and stir continuously until a custard is formed. To test this-the mixture should coat the back of a spoon. What this means if one runs their finger over the back of the spoon a line should be created and hold itself, this would then mean the sauce is ready if the line closes as in runs all together then it is still too thin.
Fresh Orange Jelly
Yields: 16×20 cm tray
- 500ml Fresh Orange Juice
- White Sugar, to sweetened if nessesary
- ¼ Vanilla Pod
- 3.5 sheets of Gelatine or 7g or 10.5ml powdered Gelatine
- Slice the vanilla bean in half. With the back of your knife scrape out all the seeds and set aside.
- Bring to the boil the orange juice, sugar and split vanilla bean and seeds.
- Fill a large bowl with cold water. Place gelatine sheets into the water and allow to sponge. When the sheets are soft squeeze all excess water out. Then add to warm orange mixture. Strain and set aside.
- Put 30ml of cold water into a teacup. Sprinkle with gelatine powder and allow to sponge for 5 minutes. Put a small saucepan of water on the heat (Bain Marie style) and place teacup in the centre and with a teaspoon stir the gelatine and water mixture until all the gelatine is dissolved; otherwise, jelly babies may form in your end product. Once dissolved add to warm orange mixture. Strain and set aside.
- Grease the tray and fill with the orange mixture.
- Cover with plastic and place in the fridge overnight to set.
- Whipped Cream
- Roughly Chopped Nuts
- Brandy, to taste
- Putting the Trifle together
- Hand-break the malva pudding into chunks and layer this alternately with jelly, compote fruit, crème anglaise and brandy.
- Top with a dollop of whipped cream and nuts.