Recipes Archive

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Chocolate orange fondants with Christmas-mess ice cream

10–12 minutes

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Honey gammon and Taleggio tartiflette

30 minutes

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Crispy Peking duck with hoisin and guava drizzle

30 minutes

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Beetroot and vanilla salmon gravadlax

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Salted caramel and chocolate tart

35 minutes

Panforte

30 minutes

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.

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Salted caramel and chocolate tart

Panforte

Roast turkey with pear stuffing and roast potatoes

Roast turkey with pear stuffing and roast potatoes

Ingredients

Method