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Christmas roast turkey and trimmings, with an Ottolenghi twist – recipes | Food

Spiced Creole turkey with bourbon and pineapple

Chaya was in control of the take a look at kitchen’s Christmas menu this 12 months, so there was just one means the turkey was going to go flavour-wise. Using pineapple and sugar within the gravy is such a successful means of getting a sticky caramelisation and preserving all the pieces splendidly juicy. Any tendency the chicken has in direction of dryness might be offset not solely by taking the Creole route, but additionally, and crucially, by the standard of the turkey you purchase – we bought ours because of Copas Turkeys, whose high-welfare, free-range birds are very, very particular.

Prep 20 min
Cook dinner 3 hr 20 min
Serves 8, with loads of leftovers

150g ghee
50g recent oregano sprigs
, leaves picked (to get 30g), stalks reserved
4 purple chillies (80g), roughly chopped
12 garlic cloves, peeled
50g tomato paste
1 tbsp smoked paprika
60ml bourbon whiskey, plus 2 tbsp (30ml) further for the gravy
Salt and black pepper
1 x 6-7kg turkey with giblets

200g shallots
, peeled and reduce into quarters
2 x 220g tins pineapple items in juice
500ml pineapple juice
1 tbsp mild tender brown sugar

3 limes, one reduce in half, the others reduce into quarters

Warmth the oven to 200C (180C fan)/390F/fuel 6.

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Put 135g ghee in a big meals processor, then add the oregano leaves, chillies, garlic, tomato paste, paprika, bourbon, a teaspoon of salt and a teaspoon of freshly cracked black pepper. Blitz easy, scraping down the bowl as you go, then put aside at room temperature.

Put the giblets in a 38cm x 32cm lipped baking tray, add the oregano stalks, shallots, tinned pineapples and their juice, the additional pineapple juice and the sugar, and lay a rack on high.

Pat dry the turkey, then rub the remaining ghee everywhere in the outdoors. Season inside and out with two teaspoons of salt and an excellent grind of pepper. Stuff the ghee and bourbon combine within the cavity with the 2 lime halves, tie the legs collectively with butcher’s string, to carry within the stuffing, then placed on the rack.

Roast for an hour, rotate, then baste with the tray juices, and repeat each half-hour for an additional two hours and 20 minutes, or till the juices run clear. (When you’ve got a probe, it ought to learn 74C.) If the turkey begins to get too darkish after an hour, cowl with foil and take it off for the final 20 minutes of cooking time.

Take away from the oven, cowl loosely with foil and go away to relaxation for not less than half-hour, so any juices from the chicken drip down into the tray beneath.

Utilizing a spoon, scrape the oregano combination out of the cavity and into the tray, then carry the turkey on to a platter or carving board and cowl once more loosely with foil. Take away and discard the oregano stalks and giblets from the tray, then scrape up any bits caught to the bottom of the tray. Add the remaining two tablespoons of bourbon, then return to the oven for Quarter-hour, till the sauce is effervescent and thick.

Pour right into a jug or bowl and serve with the turkey and recent lime wedges.

Roast cassava with roast garlic and coriander salsa

Yotam Ottolenghi’s roasted cassava with roasted garlic and coriander salsa.
Yotam Ottolenghi’s roast cassava with roast garlic and coriander salsa.

The ridges on cassava present a excessive ratio of crisp shell to fluffy inside, so there’s no want for any wizardry right here. The duck fats makes this extra-special, however olive oil additionally works very well, in case you’d want to make this vegan. You may get ready-peeled and frozen cassava from Asian meals retailers.

Prep 20 min
Cook dinner 45 min
Serves 6-8

3 medium cassaa roots (1.8kg)
8 garlic cloves, pores and skin on
80ml duck fats, melted

For the salsa
50g coriander, finely chopped
70ml olive oil
1½ tbsp lemon juice
2 purple chillies, deseeded, flesh finely chopped
Salt and black pepper

Minimize the cassava into 5cm-long items, then reduce these in half and, utilizing a small sharp knife, peel off any brown and pink pores and skin, leaving you with solely the white a part of the foundation. Minimize out the woody vein in the course of root, then put the cassava items in a bowl.

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Carry a big pot of well-salted water to a boil, then drop within the cassava and prepare dinner at a livid boil for 25 minutes, till a knife goes by way of it simply and it’s not opaque. In the meantime, warmth the oven to 240C (220C fan)/475F/fuel 9.

Drain the cassava nicely and placed on a big oven tray lined with greaseproof paper. Pour the duck fats over the cassava items, scatter within the garlic cloves and sprinkle over half a teaspoon of salt and an excellent grind of pepper. Stir to coat all the pieces, then roast for Quarter-hour and take away from the oven. Spoon the garlic cloves on to a small plate and go away to chill. Utilizing a big spoon, smash the cassava items, turning them over within the fats as you go, then return to the oven for an additional 10-Quarter-hour, till crisp and golden.

As soon as the roast garlic is cool sufficient to deal with, squeeze all of the flesh out of the skins, then chop it finely. Put this in a small bowl with all of the salsa components and a half-teaspoon of salt, combine to mix and put aside.

Spoon the roast cassava into a big shallow bowl, spoon half the salsa on high and serve with the remainder on the aspect.

Sauteed rainbow chard with ham hock and cranberry and chard stem pickle

Yotam Ottolenghi’s sauteed swiss chard with ham hock and cranberry and chard stem pickle.
Yotam Ottolenghi’s sauteed rainbow chard with ham hock and cranberry and chard stem pickle.

That is impressed by collard greens braised with ham hock from the U South. This fast model makes use of a few of the hock within the onion base so as to add salty, hammy undertones. The dish is kind of wealthy, so the pickling liquid helps to steadiness issues out.

Prep 20 min
Cook dinner 25 min
Serves 4-6 as a aspect

400g rainbow chard (or swiss chard), leaves and stalks separated
100ml apple cider vinegar
30ml honey
Salt and pepper
50g dried cranberries
50ml olive oil
2 onions
, peeled and thinly sliced
4 garlic cloves, peeled and thinly sliced
50g coriander, 10g leaves picked, the remainder roughly chopped
200g ready-cooked ham hock, torn into chunky items
2½ tsp cumin seeds
1 tbsp black mustard seeds

First make the pickle. Weigh out 80g of probably the most vibrant-looking chard stalks and reduce them into ½cm-thick slices. Put the vinegar, honey and a quarter-teaspoon of salt in a small saucepan, stir to mix, then deliver to a simmer. Drop within the chopped chard stems and cranberries, take ioff the warmth and go away to chill whilst you get on with the remainder of the dish.

In the meantime, reduce the remaining chard stems at an angle into 5cm-long items. Put a big saute pan on a medium-high warmth, add the oil and, when scorching, add the onions, garlic, chopped coriander, 1 / 4 of the ham, a teaspoon of salt and an excellent grind of pepper, and prepare dinner, stirring continuously, for Quarter-hour, till the ham is barely crisp and the onions are evenly golden. Add the cumin and mustard seeds, the uncooked chard stems and the remainder of the ham, and prepare dinner, stirring, for 3 minutes extra, taking care to not break up the ham an excessive amount of. Roughly tear the chard leaves and stir into the combination in batches, till simply wilted.

Ladle the chard and ham combine right into a shallow bowl, scatter the reserved picked coriander leaves on high, spoon over a 3rd of the pickle and serve with the remainder on the aspect.

Fiona Beckett’s drinks match I slightly fancy a Manhattan with this, however it’s Christmas, so I assume we’d higher discuss wine – and a giant purple at that. I’d be inclined to go for a GSM (grenache syrah mourvedre) mix or a shiraz. Strive the spectacular Domaine de L’Agly Les Cimes 2017 (£17 larger Co-ops, 14.5%), from the Roussillon, or the Château Millegrand Aurore Minervois I discussed a few weeks in the past (£10 additionally on the Co-op, 14%).

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