Posts Tagged ‘Roast turkey’

Carol’s Top 10 Christmas Roasts

Sunday, December 23rd, 2012

I have been doing a lot of research to find a selection of the best recipes for Christmas day.  Here is my choice of the top 10 recipes out of the hundreds I have seen – but if I have missed yours and you think it pushes one of these recipes off their top spot then please SHOUT – or even better send me the link and preferably your photo!

Don’t forget that if your want to keep any of these recipes in your favourites all you have to do is download the MyDish grabit (in Chrome browser)

This then adds an image of a spoon in your toolbar and then anytime you find  a recipe you like- you just have to click the spoon and a link with photo and title is transfered to your favourites.

 

At Number 10 – Christmas Turkey by Ed Blaines as seen on Lorraine and shown on ITV.com

This is a step by step guide to making Turkey on Christmas Day with Pork, sage and fruit stuffing and rashers of bacon covering the turkey.

At Number 9 – Christmas Roast Turkey with apple and cider from Barbarac from MyDish

I love the cider and apple combination which makes the turkey really moist and gives a fabulous flavour to compliment the roast.

Number 8 is Ottolenghi’s Marinated turkey breast with cumin, coriander, and white wine

This is a marinade of parsley, mint and corriander, garlic and cumin mixed with lemon juice and white wine to make the marinade and then the turkey breasts are soaked in the marinade for 24 hours before roasting.

Number 7 Jamie Oliver’s easy Christmas roast duck with port gravy

I love the combination of flavours rubbed on the duck – rosemary, thyme, orange zest and nutmeg. and the duck is then stuffed with orange halves, garlic and sprigs of rosemary.

Number 6 Roast Turkey with American Apricot stuffing by Delia

The Apricot stuffing is what makes this work a try with an Apricot Madeira sauce.  Also what you get with Delia is an easy guide as to how long to cook different sizes of bird – Talking Turkey

At 5th Position is Roast Goose stuffed with Apples and Prunes by Anna Burges-Lumsden featured on Delicious magazine

The bird is stuffed with a mixture of chopped pitted prunes and peeled, cored and chopped apples.  Then rub salt and pepper over the goose and roast. The trick here is about 15 minutes before the end of cooking, carefully pour a ladleful of cold water over the bird. This will help to crisp up the skin.

Number 4 is Lemon Roast Turkey with Hazelnut & Fig Stuffing by Nora featured on MyDish

To make the stuffing first fry the onions and garlic and then mix in the breadcrumbs, chopped figs and chopped haslenuts, lemon rind and parsley – I suppose what make this a top 10 choice for me is the combination of ingredients that you add to the roast that give the turkey a slightly different flavour.

My Top 3 Christmas Dinner roasts

At 3rd place Gordon’s Christmas Goose as featured on BBCGoodFood

The spices used here are Chinese 5 spice combined with lemons and limes which you mix together and rub over and inside the bird.  Then stuff the Goose with the zested fruit and roast.

No2. -Marmalade Glazed Ham by Nora on MyDish

You have to have a roast Ham for Christmas dinner and this one is shmeared with marmalade before roasting – yummy.

Number 1 Christmas Dinner recipe – Spiced and super juicy roast Turkey by Nigella Lawson as featured on Foodnetwork.com

This technique uses a big pot of liquid to submerge the Turkey  in (for 5 hours) mixed with a combination of honey, cinnamon, star anise, ginger and mustard seeds.  Once removed from the liquid – bast the turkey with maple syrup heated together with butter and then roast.

Whichever recipe you choose to try this year take a photo and share your tips. Merry Christmas xxx

Traditional Christmas Menu – MyDish Menu #11

Friday, December 16th, 2011

I wanted to give the choice of Christmas menu to one of our very special members and so I asked Astrochef to choose out of his 203 recipes his selection for a Christmas Dinner Party Menu.

Astrochef is a renowed chef in London – Known as the best kept secret in london.  He lives with his wife Maureen and worked for 10 years as the chef for Lord and Lady hanson.  The thing I love most about all of Astrochefs recipes is that there is a story associated with each of his recipes.  A memory of a time and a place when the dish was made – take a look it makes for really wonderful reading and it is truly what MyDish is about – a recipe that reminds you of a time, a place or a person!

I phoned Astrochef and asked him to choose his menu so here goes

Astrochef’s Traditional Christmas menu

Starter

Asparagus with Quails Egg and Procuito

Main Dish

Classic Roast Turkey with all the trimmings

Brussel Sprouts

Sage & Onion Stuffing

Potatoes roasted in Goose fat

Dessert

 Christmas Pudding

“We usually like to start with a seafood dish , something like Crab and Lobster Tiam becuase it is a light hors doeavre.  But for this year I have chosen my asparagus dish as it also a really wonderful light starter.

This was a favourite of Lady Hanson , in this recipe Astrochef grills the Asparagus , boils the quails eggs and grills the proscuito.  But what really makes it special is the truffle oil drizzed at the end!

Obviously the choice for Main course is Astrochef’s Classic Roast Turkey dish.  This recipe is one he has used since he started roasting turkeys professionally in 1968!  Astrochef prefeered Turkey is a Norfolk bronze or a Norfolk Black as they are a bit more of a wild turkey, a little gamier and not so dry.  They already have their turkey in the freezer in time for the big day!

So what are all the trimmings?   Astrochef uses his basic sage and onion stuffings ( mixed with chicken livers).  He makes cocktail sausages wrapped in Bacon and roast potatoes roasted in goose fat.  And every year Maureen insists he has at least 4 Brussel sprouts!

And for the finale Astrochef’s Christmas pudding is a recipe that he was given many years ago from a chef working on the QE2

This Christmas pudding is  prepared the day before you want to steam it.  It is full of mixed fruits, mixed peel and spices. It’s traditional to get together all the family around, especially the children, and encourage everyone to have a really good stir and make a wish!  The mixture should have a fairly sloppy consistency and then left in a covered bowl overnight.  The next day the mixture is put into a greased basin, covered with baking parchment and  steamed for 8 hours – make sure you keep an eye on the level of what in the steamer so it doesn’t dry out and burn!

Astrochef and Maureen serve their Christmas Pudding with a sprig of holly on top and then they add a ladle of heated brandy and light it.  When the delight of the flames has dies down, serve with brandy butter and enjoy!

Thank you to both Astrochef and Maureen for selecting our Christmas menu and of course for sharing over 200 recipes all with wonderful stories that really bring them all to life!

Just an aside I remember my childhood Christmas pud had 5 pence pieces in them and we all had to find the coins before eating the pudding.  Do you have any wierd and wonderful traditions that go with your Christmas feast?