Up for some Christmas cooking!!? Well, cooking might be not the most fun business in the world, but Jamie Oliver inspires the hell out of us. So for Christmas it will be that ever smiling guy full of energy who will guide us through the cooking labyrinths:)
First the Christmas Favourite: Turkey Roast a la Jamie with baked vegetables.
Preparing:
Take the turkey out of the fridge about an hour before you’re ready to cook. Rinse and dry it. Drizzle the meat with olive oil, add salt and pepper and then rub this seasoning well all over the bird.
Preheat your oven to highest temperature.
Pour some olive oil into a large pan on a medium heat and fry off your chopped onion for about 10 minutes or until softened. Stir in salt and pepper, the ground nutmeg (muskat), then continue to fry and stir for another minute or two. Spoon the onion mixture into a large bowl and let it cool completely.
Once the onion mixture has cooled, add your minced meat and bread crumbs and use your hands to really mix everything together. Once it’s mixed really well, bring the stuffing together into a ball, then cover and chill until you’re ready to stuff your the turkey.
Put the stuffing inside the turkey. Add some rosemary. In the end stuff a half of a garlic head.
Place your roughly chopped veg in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°c. Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours.
Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2½ hours, remove the foil so the skin gets golden and crispy.
When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s ready. If not, put it back in the oven to cook for a bit longer then check again. Once ready, cover the turkey with tin foil and a few clean tea towels for 30 minutes and let it rest.
Voila!
Baked vegetables to be served with the turkey
Ingredients:
• salt and freshly ground black pepper
• 1kg potatoes
• 750g carrots
• 500g beets
• rosemary, preferably fresh
• ½ of a garlic head, broken into cloves, unpeeled
• extra-virgin olive oil
• 1 tablespoon runny honey
• good-quality balsamic vinegar
Preparing:
Boil 3 pans of salted water. Cut any large potatoes in half. Place the potatoes in one of the pans and boil for 5 to 10 minutes, or until half cooked. Drain the potatoes. Return the potatoes to the hot pan and shake it around to chuff up the edges. Repeat with the carrots and beets.
Scatter the potatoes with the rosemary, half the garlic cloves, oil, and season with salt and pepper, then spread them out evenly in a roasting tray.
Toss the carrots with the honey, oil and season well with salt and pepper, then add them to the tray, spooning over any remaining juices.
Toss the beetroot with balsamic and oil, and season well with salt and pepper, then add them to the tray too. Scatter over the remaining garlic cloves and roast all the veg in the hot oven for about 20 to 30 minutes, until everything is crispy, golden and delicious. Keep and eye on them and rotate the tray for even cooking.
And voila!
Nam-nam...
:*
Mu & Lilo
First the Christmas Favourite: Turkey Roast a la Jamie with baked vegetables.
Ingredients:
Serves 8-10
• 5kg turkey
• olive oil
• salt and freshly ground black pepper
• 1 clementine (mandarine)
• rosemary
• 2 onions
• 2 sticks of celery
• 2 carrots
• 5kg turkey
• olive oil
• salt and freshly ground black pepper
• 1 clementine (mandarine)
• rosemary
• 2 onions
• 2 sticks of celery
• 2 carrots
• 1 garlic
For the stuffing
• olive oil
• 2 onions
• sea salt and freshly ground black pepper
• ½ teaspoon ground nutmeg
• 300g minced meat
• a large handful of bread crumbs
For the stuffing
• olive oil
• 2 onions
• sea salt and freshly ground black pepper
• ½ teaspoon ground nutmeg
• 300g minced meat
• a large handful of bread crumbs
Preparing:
Preheat your oven to highest temperature.
Put the stuffing inside the turkey. Add some rosemary. In the end stuff a half of a garlic head.
Place your roughly chopped veg in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°c. Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours.
Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2½ hours, remove the foil so the skin gets golden and crispy.
When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s ready. If not, put it back in the oven to cook for a bit longer then check again. Once ready, cover the turkey with tin foil and a few clean tea towels for 30 minutes and let it rest.
Voila!
Baked vegetables to be served with the turkey
Ingredients:
• salt and freshly ground black pepper
• 1kg potatoes
• 750g carrots
• 500g beets
• rosemary, preferably fresh
• ½ of a garlic head, broken into cloves, unpeeled
• extra-virgin olive oil
• 1 tablespoon runny honey
• good-quality balsamic vinegar
Preparing:
Boil 3 pans of salted water. Cut any large potatoes in half. Place the potatoes in one of the pans and boil for 5 to 10 minutes, or until half cooked. Drain the potatoes. Return the potatoes to the hot pan and shake it around to chuff up the edges. Repeat with the carrots and beets.
Scatter the potatoes with the rosemary, half the garlic cloves, oil, and season with salt and pepper, then spread them out evenly in a roasting tray.
And voila!
Nam-nam...
:*
Mu & Lilo
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