TABLE PRESENTATION, THE CUTLERY IS SILVER FIDDLE DESIGN WHICH IS PART OF MY FAMILY HISTORY DATING BACK FROM THE 1700's WHERE MY FAMILY HAD TO LEAVE EUROPE TO AVOID BEING DECAPITATE FOR BEING TOO FLAMBOYANT, AND THIS CUTLERY WAS THEIR DESIGN
TABLE DECORATION
CHRISTMAS TABLE
THIS YEAR WE DECIDED NOT TO BROWN OFF THE TURKEY SKIN AND GO FOR THE MOISTEST TURKEY WE HAVE EVER COOKED, RUNNING WITH JUICES WHILE BEING CARVED AFTER RESTING FOR OVER 1 HOUR WRAPPED IN TIN FOIL
ROAST POTATO'S THIS YEAR I DID THE MAIN POTATO'S IN BEEF DRIPPING AND THEY WERE MUCH MORE CRISPY AND FLUFFY IN THE MIDDLE, THEY ALSO COOKED MUCH QUICKER THAN THE GOOSE FAT POTATO'S I HAD COOKING AS A SECOND BATCH FOR BUBBLE & SQUEAK FOR BOXING DAY
CROSSED BRUSSEL SPROUTS STEAM COOKED, I DON'T OVER COOK MY SPROUTS BUT I ALSO DON'T LIKE THEM AL-DENTE
FOUR CHEESE CAULIFLOWER CHEESE
THE BEST EVER GIBLET STOCK GRAVY
RECIPIE FOR THE GRAVY ON CHRISTMAS EVE BLOG
HOME MADE CRANBERRY JELLY
FAMILY HISTORY CHRISTMAS DINNER PLATES, THEY ONLY COME OUT ON CHRISTMAS DAY AND FOR THE LAST 30yrs I HAVE BEEN HAVING MY CHRISTMAS DAY DINNER ON THESE PLATE'S AND A FEW YEARS AGO I WAS GIVEN THE PLEASURE OF KEEPING THEM HOME WITH ME
PREP ALL THE VEG ON CHRISTMAS EVE
King Edward potato's
Brussels sprouts
Parsnips & carrots
Wrap chipolatas in pancetta
Wrap sausage meat stuffing in pancetta
Make the giblet gravy stock (Christmas eve blog recipe)
TO COOK THE PERFECT JUICY TURKEY ON THE DAY
2 packs of butter under the skin
Allow 12 minutes per lb (27lb x 12=324mins=5hrs 24 mins
Wrap & over wrap in tin foil no gaps
Cook for 45mins at 180 degrees ( assuming 25lb+ bird)
Turn oven down to 150 degrees and cook on for 2 hrs
Take turkey out of the oven and baste
Check temp with a prob, should read about 58 degrees
Turn oven down to 100 degrees and cook on for 1hr
Turn oven back up to 150 degrees and cook for last1 hr & 39 mins
Check temp with probe should read approx 65 degrees = DONE
Health & Safety recommend cooking to 75 degrees.
Drain off all the juices into a separator jug
Wrap the turkey really well in fresh foil and leave to rest in a warm place
Ten minutes before I take the turkey out I turn on the saucepans with the potato's in so they can come up to the boil for 5 minutes and then turn off the heat & for the carrots and parsnips I give ten minutes, before turning off.
Once the turkey is out and resting in go the trays of dripping or goose fat to get really hot, drain the potato's fluff the edges by tossing in the pan and season with sea salt, toss and turn well in the hot fat and place back in to the oven.
15 minutes after the potato's have been cooking I drain the carrots and parsnips, season and toss into a hot roasting tin with a little fat, and put in the oven for 45 minutes.
I turn on the cauliflower cheese on the hob on low and leave to tick along.
Once the potato's have been in for approx 30 minutes I take them out and turn them.
Now it's time to put on the sprouts, bring to a rolling boil and turn off they will cook over the next 25 minutes. In go the sausages in pancetta & stuffing balls for 25-30 minutes
Turkey juices into the gravy and bring up to a simmer then turn down and tick over just before serving add a tbsp of butter to thicken, enrich and give a glossy finish. If you want your gravy thicker I recommend using some flour and butter mixed together and whisk in.
Boiling water poured into the gravy jugs to warm up.
CRANBERRY JELLY
500g cranberries crushed, 200g jam sugar in a pan, slowly melt the sugar and once the juices of the cranberries release turn up the heat to a rolling boil for four minutes, take off the heat and add in another 500g of cranberries for texture, they will soften in the heat of the jelly, once cool to touch place your serving dish.
Carrots and parsnips have now been in for 35 minutes I drizzle 2 tbsp of honey over the veg and toss.
Back into the oven for 10 minutes.
Potato's have now been in one hour and all is ready to serve.
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