Nibbles:  Spicy Prawns – Wendy style

Hello everyone and Merry Xmas!!

Are you coping with the insanity of it all?  This year is very easy for me as it is actually not me year to “have Xmas”.  Every second year the extended family goes to the in-laws for Xmas that way everyone gets a fair go time wise with the loved ones.  Normally I have 16 adults and 4+ littlies so to just have 4 of us meant for a very low key event.  However, I wanted to make it special so came up with I guess what you would call a neat little Xmas dinner rather than the massive smorgasbord we usually subject ourselves to.  It was actually fun to prepare and meant we could relax and enjoy each other’s company without the manic preparation usually involved three days before the big one.

The prawns as a little taster with a glass of bubbly was lovely.  Consisting of green prawns marinated in things you will probably have in the fridge/cupboard – chinese 5 spice, honey, shallots, sweet chilli sauce a little parsley and 1/3 cup of sliced olives – and then tossed on the BBQ or a wok on the stove top.  I served these on some large leaves I got out of the garden (yes, I washed them of course) and we stood around the kitchen bench eating those and chatting.

The turkey was a last minute decision because I saw the Good Food show on television a few days before and thought yes that’s the way I will go for the main.  I was pulled towards the stuffing actually.  I am not necessarily a great fan of turkey.  I find it can be a bit dry if it is not cooked carefully so keep your eye on it and be sure to take it out of the oven when just firm to touch.  It will keep cooking a little while resting.  Don’t be tempted (as I always am) to give it a couple more minutes just to be sure.  The stuffing is unusual with the combination of kale, figs and chorizo sausage but certainly seems to work.  Now, I’ll let you into a little secret.  I couldn’t get figs so I bought some dates instead and then I found the figs so rather than waste the dates, I used both and it really gave the stuffing an interesting fruity, savoury taste.  Very different indeed.  I served this with risotto stuffed onions and roast potatoes, sweet potato, beans and carrots.  Once upon a time I would try to get all fancy with the veg but honestly it use to take up so much prepping time that I now just keep it simple.  The gravy was just made with the pan juices and given that I had put wine in the bottom of the pan while the turkey was cooking, it was really delicious gravy!

I have decided that this coming year I am going to do a Xmas in July menu when the weather is cool and we all feel more like eating the full Xmas fare.  I really hope you had a wonderful time with your family.  Stay safe during the holidays.

Until next week –

From my table to yours with love x

Turkey roll with chorizo, kale & lemon

Print Recipe Pin Recipe

Ingredients Method Notes

Ingredients

  

• 2 kg turkey breast fillet skin on, in one piece
• 250 ml white wine or water for the pan
• 1 tbsp butter
• 300 g fresh chorizo sausages skinned
• 400 g kale leaves stripped from the stalks
• 1 tbsp olive oil
• 100 g fresh white breadcrumbs
• 6 soft dried figs thickly sliced (I used fresh figs and dates)
• 1 tbsp grated lemon rind
• 1 tsp dried oregano
• 4 preserved lemon quarters rinsed and sliced
• 1 egg beaten

Method

 

1. To make the stuffing, skin the chorizo sausage, roughly chop and fry over medium heat until nice an oily. Set aside to cool. Cook the kale in boiling salted water for 3 minutes, drain well and cool. Squeeze out excess juices, roughly chop and toss in olive oil, salt and pepper.
2. Lightly toss the breadcrumbs with the cooled chorizo, kale, fig, lemon rind, oregano and preserved lemon. Add the beaten egg and toss, without over-mixing.
3. Place the turkey breast skin-side down on a sheet of baking paper. With a sharp knife, slice into the thickest part of the breast almost horizontally (not all the way through) to create a flap. Open it up like a book. Cover with plastic wrap and use a meat mallet to flatten out the meat. Scatter with sea salt and pepper.
4. Heat the oven to 200°c (180°c fan forced). Spread the stuffing into a sausage shape on top of the flattened turkey. Roll tightly, tuck in the ends and tie securely with kitchen string.
5. Place the turkey roll skin-side up in a roasting pan, rub with butter and season well. Add wine or water to the pan, which will help keep the turkey moist and roast for 1 hour or until golden and firm to the touch.
6. To serve, remove the string and cut into nice thick slices. Serve with green beans, roast vegetable, and simple gravy or salsa verde.

Notes

Source: Good Food Xmas special

Trifle Wendy Style

Start this the day before and assemble on the day.

Print Recipe Pin Recipe

Ingredients Method

Ingredients

  

• 1 Panetone (sliced and soaked in something yummy-alcoholic that is) Medium size but depends on how bit you want to make your trifle
• seasonal fruit sliced
• grated dark chocolate to serve
• 4 egg yolks
• 2 tbsp castor sugar
• 4 tsp cornflour
• 3 cups milk
• 1 vanilla bean, seeds scraped
• 1 quantity of packet jelly whatever flavour you fancy made up the day before in a lamington tin
• 250 g mascarpone
• 300 ml cream
• 2 tbsp icing sugar
• 4 egg whites
• 1/3 c castor sugar

Method

 

1. Beat the egg yolks, sugar and cornflour together until pale and combined. Combine the milk and vanilla seeds in a saucepan and bring to simmer then turn off the heat. Do not allow it to boil over. Pour the milk over the egg mixture, whisking constantly, then return the combined mixture to the saucepan over low heat. Continue whisking for about 10 minutes, until the mixture thickens. Remove from the heat and allow to cool a little then whisk again, cover with cling wrap and refrigerate.
2. Whip the ingredients together until soft peaks form. Refrigerate
3. Beat the egg whites until soft peaks form then add the sugar a tablespoon at a time beating each addition until completely dissolved and meringue is smooth and silky.
4. Assemble all parts on the trifle in front of you including the jelly which should be cut up into cubes. LEAVE THE MERINGUE UNTIL LAST
5. Start to create irregular layers one on top of the other and in no particular order - just blissful yumminess. End with a layer of custard.
6. On top of the custard put blobs of meringue and then give them a blast with your blowtorch until lightly toasted. Scatter the chocolate and finish off with some cherries. Voila!