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Showing posts with label Turkey. Show all posts
Showing posts with label Turkey. Show all posts

Baked Christmas turkey recipe


INGREDIENTS
4kg turkey (neck removed), rinsed, dried
2 tablespoons olive oil
1 cup (250mL) white wine
1 cup (250mL) chicken stock
Prosciutto and cranberry stuffing

PREPARATION
1. Allow the turkey to come to room temperature before cooking. Preheat oven to 200C.

2. Press stuffing loosely into turkey cavity - it will swell with cooking so don't pack it in too tightly. Use a toothpick to close the opening and tie turkey legs with kitchen string.

3. Pour oil into roasting pan. Place the turkey into the pan. Rub turkey with oil, then add wine and stock.

4. Cover with foil and roast - allow 20 minutes per 500g, a total of 2 hours 40 minutes. Every 30 minutes remove foil and baste turkey with cooking juices, then replace oil. Remove foil for last 30 minutes to brown the breast.

5. The turkey breast is cooked when juices run clear (not pink) after inserting a skewer into the thickest part. Carve off the legs, wrap the rest of the turkey in two layers of foil and set aside while finishing cooking the legs.

6. Increase the oven temperature to 200½C and cook the legs for another 30 minutes.

7. Meanwhile, scoop out the stuffing, prepare the gravy and finish other vegetables.

8. To make gravy, scoop away excess fat from the pan juices, add 2 tablespoons plain flour and stir to combine, working off all those yummy crunchy bits on the bottom of the pan.

9. Add any juices that have seeped from the resting turkey, more wine and chicken stock if necessary, stir over medium to hot cook top until thickened slightly.

10. Carve turkey and serve with gravy, stuffing and other vegetables.

NOTES
Don't forget to thaw the bird - a whole bird may take up to 2 days to thaw in the refrigerator.

To make your own cranberry sauce, place 175g craisins in a bowl, cover with boiling water and leave for 30 minutes. Drain, and place craisins in a saucepan with 1/2 cup port, zest and juice of one orange and 1/2 cup redcurrant jelly. Simmer for 6-8 minutes over low heat, and then set aside to cool.

Leftover turkey should be sliced, placed in a container with a lid and refrigerated. Make sure you do this as soon as the turkey is cold. Turkey will keep in the fridge for 3-4 days or freeze for up to 2 months.

Use leftovers in pasta (add to carbonara, make turkey macaroni balls), turkey curry, turkey and mushroom risotto, stir fry and salads. This recipe was created by Melissa Hughes for Kidspot, New Zealand’s best recipe finder.

7 mouth-watering dishes you can easily make for dinner

It’s such a headache to think of what to make for dinner every evening, isn’t it?
Take it easy! We collected several dinner ideas that your family will definitely like. Bon appetit!








Turkey with lemon


INGREDIENTS
600g of turkey fillets
1 lemon
4 onions
2 tablespoons of olive oil
100ml of vegetable broth
1 tablespoon of honey
Salt and pepper, according to taste

PREPARATION
1. Zest the lemon and squeeze the juice from it. Finely chop the onion.

2. Heat the olive oil in a frying pan. Fry the turkey with the onion and lemon zest, then add the broth, lemon juice, and honey. Mix everything well.

3. Bring it to a boil, and cover with a lid. Simmer the dish for 15 minutes. It’s better to serve the turkey with rice or stewed vegetables.

8 sandwiches that will make your day

If you never know what to pack for lunch or take on a picnic, this sandwich collection is just for you!

1. Tuna and avocado sandwich

INGREDIENTS
1/3 avocado
1/2 tablespoon of lemon juice
120 g of canned tuna
2 slices of tomato
A handful of lettuce
1 red onion
2 slices of whole wheat bread
Salt and ground black pepper, according to taste
Olive oil

PREPARATION
1. With your hands, tear the lettuce into small pieces. Cut the onion into half-moons.

2. Grease one side of each bread slice with olive oil.

3. Mash the avocado with a fork and spread it evenly on the bread. Lay the tomatoes, onion, tuna and lettuce over the sandwich. Season it with the salt, pepper and lemon juice.

4. Cover the sandwich with the other slice of bread. Wrap it in plastic wrap and take it wherever you’re going!

2. Turkey and greens sandwich

INGREDIENTS
200 g of turkey fillets
4 slices of whole wheat bread
4 lettuce leaves
A handful of arugula
1 celery stick
1/2 teaspoon of mustard
Salt and pepper

PREPARATION
1. Boil the turkey in salt water beforehand.

2. Spread the mustard over the slices of bread. Cut the celery stick into circles. Place the celery and two lettuce leaves on two of the bread slices.

3. Then add the sliced turkey and arugula, season the sandwiches with salt and pepper and cover with the rest of the lettuce and bread.

3. Goat cheese and spinach sandwich

INGREDIENTS
100 g of goat cheese
4 slices of bread
10 olives
1 tomato
Spinach and arugula, according to taste
Oregano and thyme, according to taste

PREPARATION
1. Mash the goat cheese with the herbs and spread it over two slices of bread.

2. Lay the olives (sliced into circles) slices of tomato, spinach and arugula on top, and cover the sandwiches with the other bread slices.

4. Salmon and pear sandwich

INGREDIENTS
1 baguette
2 slices of smoked salmon
1/2 pear
3 slices of Brie cheese
Lettuce

PREPARATION
1. Cut the baguette lengthwise.

2. Place the lettuce, salmon and Brie cheese slices on each half. Garnish the sandwiches with thin slices of pear. Done!

5. Chicken and cream cheese sandwich

INGREDIENTS
2 slices of sandwich bread
1 chicken fillet
1 tomato
30 g of cream cheese
Lettuce
Salt and pepper, according to taste

PREPARATION
1. Boil the chicken fillet in salted water and cut it into halves lengthwise.

2. Spread the cream cheese over the bread. Place a slice of chicken, a slice of tomato and a lettuce leaf on one part of the sandwich. Add salt and pepper if desired.

3. Cover the sandwich with the other slice of bread and cut it into two triangles.

6. The classic French sandwich

INGREDIENTS
1/2 baguette
2 slices of ham
4 slices of cheese
20 g of butter
1 teaspoon of mayonnaise
Pickled cucumbers, according to taste

PREPARATION
1. Cut the baguette into halves lengthwise. Spread butter on one part and mayonnaise on the other.

2. Place the slices of ham and cheese on the bread and combine the two parts. You can add pickled cucumbers if you like.

7. Salmon and spinach sandwich

INGREDIENTS
12 slices of whole wheat bread
200 g of lightly salted salmon
600 g of fresh spinach
100 g of goat cream cheese
1 tablespoon of olive oil
30 g of butter
Salt and pepper, according to taste

PREPARATION
1. Cut the crusts off the bread. Spread the butter over the slices and let it melt completely.

2. Fry the spinach with the oil over medium heat until it gets tender. Salt and pepper it.

3. Grill or toast each slice of bread until a golden crust appears. Lay a little bit of spinach and cream cheese on toast, then add a slice of salmon and cover it with another piece of toast.

8. Ricotta and honey sandwich

INGREDIENTS
1/2 baguette or wheat bread
1 ricotta cheese pack
2 or 3 tablespoons of honey
100 g of any semi-hard cheese (from cow’s milk)

PREPARATION
1. Slice the baguette diagonally.

2. Toast the bread in the toaster or oven for 3 to 4 minutes.

3. Spread the ricotta over the toast pieces and pour on the honey. Lay slices of semi-hard cheese on the sandwiches.

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