PERFECT ROAST TURKEY WITH RUSTIC POTATOES

Posted by Paul Heathcote on December 24, 2007 12:36 AM

ROASTING a turkey at Christmas can be rather stressful in particular if you have a large family – usually the turkey won’t fit in the fridge and possibly not in the oven and it also takes a long time to cook.

A really simple solution to both of these is to remove the legs – this has the added bonus of not allowing the turkey to over cook – the legs can be roasted and removed once they are ready – the same applies for the double breast. It will also cut the cooking time by half.

Have a great Christmas.

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Apple sauce and Cranberry and orange sauce - both with a twist

Posted by Paul Heathcote on December 17, 2007 12:03 PM

LET’S be honest, cooking anything different than roast turkey on Christmas Day is usually a “no-no” – it is expected but, while I wouldn’t say it’s a boring choice, it is always nice to put a few twists and add a little sparkle.

Here are a couple of traditional garnishes that have been spiced up. Apple sauce with a touch of cinnamon and cranberry with a hint of orange works really well. They are not complicated – the ingredients are straight off the shelf and there is no more work involved.

Next week I will give you a few tips on how to cook the perfect roast turkey and roast potatoes.

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Parsnips in Golden Syrup with Brussel Sprouts and Chesnuts

Posted by Paul Heathcote on December 16, 2007 12:00 PM

WITH Christmas approaching it is always nice to be ready and prepared for the family lunch.

Here are a couple of recipes that you can store and will spice up those wonderful winter vegetables and grace the table in their own right.

Parsnips roasted can be wonderful but tricky, leave them a little too long and they can be dry and burnt.

This recipe with golden syrup will give you the same result but a 100 times better and it is really simple.

Sprouts with chestnuts is as festive as any recipe can be, it takes little or no more work than plain old boiled Brussels – they will be the highlight of the table.

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Ceviche of Salmon with Pomegranate Mascarpone

Posted by Paul Heathcote on December 15, 2007 11:58 AM

COOKING for larger numbers at Christmas is always a challenge.

Why I have chosen this recipe is that salmon is plentiful and available over the festive season.

This dish requires no cooking – it is quick, easy and the preparation can be made the day before and is pepped up by some wonderful festive flavours

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