Month: December 2013
I have had a few people ask me the best way to cook a Turkey. My answer is this. Don’t. I don’t really like turkey and if I do cook one, I tend to do a breast joint, basted with butter and roasted until its golden brown. Then I hardly eat any of it and spend the rest of the Christmas period trying to make things to cover up the taste!
My Christmas bird of choice is Goose. This traditional option is rich in flavour, dark in colour with burnished gold crispy skin and lots of lovely fat to do your potatoes in. These days a Goose will cost around the same as a Turkey so its no longer seen to be a luxury, despite the luxurious taste of this delicious meat.
The leftovers from a roast goose are divine! One of my favourite things to do is a rich spicy stir fry with hoisin sauce, spring onions and chilli. Or fry the leftover shreds of meat in some oil, drizzle with honey and cook until theyre crisp, delicious with some left over stuffing and cranberry sauce in a baguette. There are so many ways!
Unfortunately I dont have a photo of a goose I have roasted, because last year I was too busy eating it to photograph it, so this one is courtesy of BBCGoodFood.
Untruss the bird so the heat can get inside and cook it properly. Prick the Goose all over the skin with a fork, paying special atention to the parsons nose and the fat glands just behind the wings.
Place on a rack in a roasting dish sprinkle liberally with salt and pepper.
Roast on 220 for 30 mins to crisp up the skin and release some of the fat, then turn the oven down to 180, cover with foil and cook for another hour and a half. Remove the foil after this time and let it finish browning for 20-30 mins.
Baste a few times throughout cooking and drain off the fat halfway through – this fat will make your roast potatoes sing.
The Goose is cooked when the leg meat comes off the bone with a slight push.
Serve with cranberry or apple sauce.
Give it a go! The only thing you have to lose is dry Turkey!!
Hi readers – sorry I’ve been AWOL for a few weeks, Christmas fever has hit and I’ve been frantically buying presents, wrapping paper, cards and christmas trees! My house is now wonderfully festive with paper snowflakes and fairy lights everywhere. I love this time of year!
At the weekend I made these Cinnamon Rolls. Believe me when I say they are EPIC! They’re easy to make too, you just need to set some time aside to allow for proving twice.
I adapted the recipe from a delicious magazine one – adding a little bit of mixed spice to make these really festive! I also added a lemony icing to them to give them a lift.
150g butter – cut into cubes (plus extra for greasing)
800g strong white flour
Pinch of salt
1 packet (7g) dried yeast
100g caster sugar
1 egg – beaten
75g butter – softened
2tbps ground cinnamon
1 tsp mixed spice
75g caster sugar
Juice and zest of half a lemon
Melt the butter into the milk until its warm. Put the flour, salt, sugar and yeast into a bowl and add the milk and butter. Stir well until its starts cmoing together, then use your hands to keep working it into a dough. Lightly flour your kitchen surface and knead the dough for about 10 mins until its smooth and springy. Place in a bowl covered with cling film and leave in a warm place until its doubled in size.
Mix the butter sugar and spices together to make a thick paste.
Once the dough has proved, grease 2 loose bottomed round tins with butter and set aside. Roll the dough out to a large rectangle about the thickness of your finger. Spread the paste all over the dough right to the edges. Then, roll the dough up to create a long swiss roll type shape.
Cut through the roll at 2inch intervals until you have lots of little rolls and place them, cut side up (so you see the swirl) into the tins. you should have about 12 – 15 rolls depending on size. Brush them with the beaten egg and sprinkle a little sugar over the top.
Cover the tins with cling film and leave for 20- 30 mins. They will proove again and fill the tins.
Bake at 220 degrees for about 20 – 30 mins – keep an eye on them to ensure they dont go too dark brown.
Leave to cool in the tin, then make up the icing with the lemon zest and juice, and enough icing sugar to create a thick but pourable icing. Swirl or pipe the icing over the top and serve. They will keep for a few days in an air tight container, but are delicious fresh and slightly warm.