Then you'll get more bang for your buck if you choose to go organic.
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Another way to get the perfect baste is to cover the breast in butter, or a lattice of bacon, and cook it the normal way up. But rest it upside down. It's a Christmas tradition, but John says you shouldn't carve your turkey at the table - and there's a good reason why. He recommends resting the meat for at least half an hour, before slicing the breast and putting it in a hot oven for five minutes.
How to Cook Everything Christmas - Mark Bittman - Google Libros
John said: "You need to use a high smoking point oil. Another tip is to rest your mixture. I always make it the day before and use it out of the fridge. Peel the spuds and chop them into quarters.
Cook in boiling salted water until part-cooked, but still holding their shape. Drain and put them back in the saucepan to dry out, with a tea towel on top. In a large frying pan, melt the goose fat along with the cloves of unpeeled garlic and salt. Remove the garlic with a slotted spoon when it starts to colour and place it on a baking tray.
Fry the potatoes in batches until they are golden brown and crisp on all sides. Transfer the potatoes to the baking tray and spoon over a bit of the goose fat, then sprinkle with thyme. Bake in a hot oven for another minutes with the garlic and thyme. When ready to serve, sprinkle with a bit more sea salt. You can prep these ahead of time, by frying them and setting them aside overnight. Just give them a final blast in the oven to heat through and crisp up before serving.
When buying them look out for the ones sold on the stalk, advises vegetable growing consultant Dermot Carey. They will stay fresh longer, and are kinder to those hardy folk doing the harvesting at this time of year too. They are also much easier to harvest. I remember hand picking sprouts for Christmas as a teenager. It must have been the coldest job on the farm.
Standing the stalks, which you have trimmed at the base, in cold water, will keep them as fresh as possible until it is time to cook them. Imagine that. No wonder she married him. His recipe has an unusual ingredient, Cidona.
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Wind the internet back to , and here it is:. Place the sprouts in a pan of boiling salted water and bring to the boil, then reduce the heat and simmer gently for five minutes until just tender. Drain and quickly refresh under cold running water. Place in a bowl and cover with cling film until needed - this can be done up to 24 hours in advance.
Heat a saute pan and add the butter.
When to defrost:
Pour in the Cidona, increase the heat and simmer until all the liquid has absorbed into the sprouts, shaking the pan a couple of times. Season to taste and tip into a warmed serving bowl to serve. As an alternative, or an addition to the sprouts, Lilly Higgins suggests serving a platter of citrus spiked green vegetables — broccoli, green beans, asparagus and mangetout. She also has a clever tip to follow if carrot and parsnip mash features in your Christmas dinner: add a few whole star anise to the cooking water remove before mashing.
Place the crushed garlic, olive oil, lemon juice and sea salt into a large bowl. Whisk well to combine. Add the finely chopped coriander and the chilli flakes if using. Set aside. Bend the asparagus till the woody end snaps off. Cut into large bite-size pieces. Bring a large pot of salted water to the boil. Add the broccoli and green beans. Simmer for about three minutes before adding the asparagus for a further two minutes and add the mangetout for the final minute.
Now replace the clove-studded onion and again leave the pan in a warm place till the sauce is needed. Just before serving, remove the onion and spices. Reheat gently, then beat in the remaining butter and the cream and taste to check the seasoning. Pour into a warm serving jug and stand until needed. Lower the oven temperature to gas mark 3, F C. Now take a break.
At this point everything should be under control so you can take time out of the kitchen. Now is the time to finish off the bread sauce. Place it in a jug with some butter to melt over the surface, and keep it in a warm place. Fill a saucepan quite full with boiling water, put it on the heat and, when it comes back to the boil, place a steamer on top of the pan and turn it down to a gentle simmer.
Put the Christmas pudding in the steamer, cover and leave to steam away until 2. You'll need to check the water from time to time and maybe top it up a bit. Increase the oven temperature to gas mark 6, F C. Now get some help, because you've got to get the turkey out of the oven and it's heavy!
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Remove the foil from the top and sides of the bird, and take off the bacon slices. Now baste the turkey very thoroughly with a long-handled spoon, then return it to the oven for a further minutes to finish browning - give it as much basting as you can during this final cooking period. The bacon rashers can be placed on a heat-proof plate and put back in the oven to finish cooking till all the fat has melted and there are just very crisp bits left.
I like to serve these crunchy bits with the turkey as well as the bacon rolls! After you've dealt with the turkey, par-boil the potatoes for 10 minutes then drain them. Put the lid back on the saucepan, and shake the potatoes quite heftily in the saucepan so that they become fluffy round the edges. Now take a solid roasting tin, add 2oz 50g of lard to it, and place on direct heat to let the fat melt and begin to sizzle.
When it is really hot, add the potatoes and tip the tin and baste the potatoes so all are coated with fat. Then place the roasting tin in the oven with the turkey. Now for the parsnips approx: 2?
Lorraine Pascale: How to cook your first Christmas dinner
Take another roasting tin and add 3 tablespoons of oil and 1 tablespoon of butter to it and place over direct heat. When the butter and oil are hot, add the parsnips and baste them in the same way as the potatoes. By now it will be time for the turkey to come out of the oven. Place the parsnips on the middle shelf of the oven with the potatoes on the top , and the chipolatas on the lowest shelf or floor of the oven.
Transfer the turkey to a warm serving plate: it will be fine left to relax in the kitchen temperature for up to 50 minutes loosely covered with double foil without losing its heat. Next pour the giblet stock into a pan and allow it to heat up gently. Tip the turkey fat from the foil into the tin, discard the foil, then spoon off all the excess fat from the roasting tin into a bowl. A wonderful Boxing Day breakfast treat! Next make the giblet gravy.