Christmas recipes Archives

Berry recipes

Hot-milk sponge cake with strawberries and double-thick cream

50 minutes

Christmas recipes

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

2 hours, 40 minutes

Christmas recipes

Buttery roast turkey with sausage stuffing and plums

3 hours

Christmas recipes

Cranberry-and-Port-glazed three-bird roast

1 hour

Apple recipes

Gammon with chipolatas, salted toffee apples and pork crackling

30 minutes

Beetroot recipes

Bright beetroot and olive branch Christmas wreath

Berry recipes

Chocolate mousse, espresso sabayon with roasted strawberries

1 hour

Christmas recipes

Roast turkey with sweet figs

2 hours

Roast turkey with pear stuffing and roast potatoes

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 3 hours

Ingredients

1 x 3 - 5 kg turkey, thawed
3 T duck fat

For the stuffing:

125 g bacon, chopped and fried
6 brown mushrooms, chopped and fried
2 pears, diced
1 red onion, chopped
2 cloves garlic, chopped
1 T ground cinnamon
2 t parsley, chopped
500 g pork sausage meat
Sea salt and freshly ground black pepper, to taste

For the cranberry butter:

200 g butter, softened
115 g cranberries, halved

For the roast potatoes:

6 large potatoes, peeled, halved and parboiled
2 chillies, halved lengthways
6 cloves garlic
1 ClemenGold, peeled
2 t rosemary
1 cup duck fat
80 g Japanese Panko crumbs
Salt, to taste

Method

Preheat the oven to 190°C.

Combine all the ingredients for the stuffing, season, then use to stuff the turkey.

For the cranberry butter: mix the butter and cranberries together then carefully push the butter underneath the skin of the turkey, taking care not to tear it. Secure the legs with string.

Baste with a little duck fat then roast, covered, for 1 hour. Remove the foil after 1 hour, baste with the remaining duck fat and roast for a further 1 to 1½ hours, or until cooked through.

To make the roast potatoes, preheat the oven to 200°C.

Place the potatoes, chillies, garlic, ClemenGold peel and rosemary in a large roasting pan, drizzle with duck fat, sprinkle with Panko crumbs, season with salt and roast until golden and crisp. (Discover more recipes using duck fat here.

Do your turkey in the Weber instead.

Prepare the grill for indirect cooking over a medium heat. Pour 2 cups chicken stock into a heavy-duty roasting pan. Place the turkey, breast-side up, on a roasting rack and set it inside the pan.

Grill with the lid on, checking the turkey after the first hour – if any parts are getting too dark, wrap them in aluminium foil.

Check the turkey again after another hour – the turkey is done when the internal temperature reaches 70° in the thickest part of the thigh, around 2¼-3 hours.

Discover more turkey recipes here.

Cornflake marshmallow treats

Fried cauliflower

Aglio e olio with spinach

Rack of lamb with a cranberry crumb

Mini Black Forest cakes

Lamb shank pie

Hot-milk sponge cake with strawberries and double-thick cream

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

Buttery roast turkey with sausage stuffing and plums

Cranberry-and-Port-glazed three-bird roast

Gammon with chipolatas, salted toffee apples and pork crackling

Bright beetroot and olive branch Christmas wreath

Chocolate mousse, espresso sabayon with roasted strawberries

Roast turkey with sweet figs

Roast turkey with pear stuffing and roast potatoes

Roast turkey with pear stuffing and roast potatoes

Ingredients

Method