Thursday, 24 November 2011
Well NORAD will be tracking Santa soon and you'll be fretting about the number of people you've invited for Christmas dinner after you said 'Never again' after last year. Well it's too late now but at least here is a way to get more breast meat from ya bird and enough brown leg meat for the savages to gnaw on. Buy a large fresh turkey crown which costs a lot less than a monster turkey from many good outlets and then seperately by as many turkey drumsticks as you need from your local major supermarket (Morrisons do the best deal) about £2.99 for 2 massive legs. I buy 4. That way, when you come to cook the turkey crown, you rest the breast joint on the legs in the roasting tin with a couple of carrots an onion some garlic cloves and a big slosh of white wine. This makes an amazing meaty stock inducing trivet. Cover the whole shaboodle in Roasting foil and slow cook. The leg meat will become incredibly tender whilst cooking and the steam from the broth created will ensure the white meat stays moist. When the breast meat is done remove the foil and drain off the stock and set aside to make the gravy. Now arrange the legs around the crown in the roasting tray and back in the oven to brown for about 15 minutes basting once with some of the broth. Voila! ''I'm Jake the Turkey, diddle diddle diddle dum, wid my extra legs diddle diddle diddle dum!!
Wednesday, 16 November 2011
Heat a splash of olive oil in the pan that the onions cooked in and place the pork steaks in the oil to fry gently for at least 8 minutes on one side, resist the temptation to turn them. Season the side facing you with a little salt and pepper and then turn each one over and cook again for another 8 minutes. Now being pork it needs to be cooked all the way through, so with a sharp knife make 2 deep incisions in each steak to check that the meat is cooked all the way through, at this point if you are happy place a spoonful of your apple sauce on each one and then a slice of the cheese. Place under a hot grill until bubbling and serve immediately with the mash. Eat with a really good dry white wine and smile a lot as this plate of happiness warms you to the core!!
Tuesday, 15 November 2011
25 gms of good quality Cocoa
2.5 gms of Ground Cinnamon
2.5 gms of Ground Mixed Spice
Grated Zest/peel of half a lemon
Monday, 14 November 2011
Just a quick note to everyone to say that I will be resuming shortly with a whole host of new recipes in the next few days. I am trying out some new and exciting salads, inspired by my trip to Portugal and as I speak I am working on a fabulous gluten free indulgent Christmas sweet treat that kicks the usual stodgy pud in the goolies!! Stay tuned lovely people!
Friday, 4 November 2011
Well sorry I have been sadly negligent lately with my blog but a few Family foibles put the mockers on my week, but hey ho these things are sent to try us. Anyhow, just a brief note to let you all know that my long suffering Wife Janey and I are off to Portugal for a little rest and some serious 'Foodie' research, so some more exciting recipes are on the cards on my return along with some fantastic recipes I have been working on. See you all in a week!! Ta ra!