WHOLE STUFFED TURKEY WRAPPED IN
SALT CRUST DOUGH AND BAKED IN THE GROUND
Ingredients
1 whole turkey
2 oranges, quartered
2 onions, peeled and quartered
2 stalks celery, roughly chopped with leaves
8 cloves garlic
250ml olive oil
3 red chillies
3 green chillies
Salt crust dough
3 cups bread flour
3 tsps fine salt
3 litres water
Method
Stuff the turkey with the oranges, onions, celery, chillies
and half the garlic. Rub the outer skin with olive oil and
the remaining garlic. Leave to marinade for 24 hours to let
the flavours infuse.
To make the dough: Mix the flour and salt together. Slowly
add the water until its texture resembles that of dough. Knead
until smooth. Cover and leave.
When the turkey has marinated overnight, roll out the salt
crust dough. Place the turkey on top and fold upwards, making
it like a bag. Squeeze the top together and make sure it is
firmly sealed.
To cook:
Dig a hole in the ground!
Line the hole with rocks. Place some wood in the hole and
allow it to burn to coals. Place the wrapped turkey in a baking
tray and cover with a sheet of corrugated iron or metal. Weigh
down with more rocks. Cover the sheet with wood and coals
and let the turkey cook in the ground for approximately six
hours. During this time check on the coals to ensure they
are still burning throughout.
After six hours lift the turkey out of the ground. The dough
will have hardened. Crack it open with a panga or a big knife.
The turkey will be moist and cooked.
Enjoy!!
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Low Cholestrol Christmas Cake
1 kg mixed dried fruit
150g glacé apricots, chopped
150g glacé pineapple, chopped
250ml brandy
250ml treacle brown sugar
80ml oil
3 extra large egg whites, lightly beaten
5ml vanilla essence
15ml molasses or golden syrup
15ml orange marmalade
60ml orange juice
15ml finely grated orange rind
500ml cake flour
125ml self raising flour
5ml ground nutmeg
5ml ground cinnamon
5ml ground cloves
5ml mixed spice
60ml brandy fro pouring over
Mix the fruit in a large bowl with the brandy, cover and
leave overnight, stir occasionally. Preheat the oven to 150oC.
Grease and line a 20cm square or 23cm round cake pan with
greaseproof paper. Beat the sugar, oil and egg whites till
combined. Add the essence, molasses, marmalade, juice and
rind and beat until combined. Transfer to a large bowl and
stir in the fruit and sifted dry ingredients. Spoon into the
tin, tap on the table to remove any air bubbles, and smooth
the surface. Bake for 3 to 3 1/2 hours . Remove from oven,
pour over the brandy and cool in tin before removing the paper.
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Light Christmas Cake!
250g butter, melted
10ml finely grated lemon rind
250g treacle brown sugar
500g mixed dried fruit
80 ml brandy
60 ml lemon juice
4 extra large eggs
250ml self raising flour
250ml cake flour
5 ml mixed spice
Line the base and sides of a deep 20 cm round cake pan with
greaseproof paper to prevent drying out or burning. Combine
all ingredients in a bowl and stir well. Pour mixture into
the prepared pan. bake at 160oC for 2 hours. Cool in pan and
remove when cold.
Festive chicken!
15 ml oil
4 rashers rindless bacon, chopped
45 ml butter or margarine
12 pickling onions, peeled
1 large chicken, cut into portions
15 ml grated fresh ginger
2 cloves garlic, crushed
10 ml grated orange rind
5 ml ground cumin
5 ml ground coriander
250 ml fresh orange juice
250 ml white wine
250 g baby carrots, peeled
250 g young green beans, trimmed, but left whole
salt and pepper to taste
Heat 5 ml (1 tsp) oil in a frying pan or saucepan, add bacon
and fry until crisp. Remove and set aside. Add remaining oil
and half the butter to pan. Cook onions until golden brown,
then remove and set aside. Add chicken pieces to pan and brown
over medium heat. Remove and keep warm. Add remaining butter
to pan, then stir in ginger, garlic, orange rind, cumin and
coriander. Cook, stirring, for 1 minute. Add orange juice
and wine, and simmer for 1 minute. Return chicken pieces to
pan, cover and simmer gently for 30 minutes. Add carrots and
green beans. Simmer for 15 minutes. Return onions and bacon
to pan and simmer for a further 15 minutes. Serve on couscous
or rice. If desired, garnish with coriander and orange rind.
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Baked Ham
Baked, glazed ham is a firm favourite on the Christmas dinner
table, you cannot go wrong with this one....
5 kg cured ham or gammon
5 ml mustard powder
10 ml ground ginger
1 bay leaf
5 peppercorns
500 ml vegetable stock or water
Glaze
250 ml apricot juice
25 ml lemon juice
25 ml ginger syrup
25 ml honey
125 ml finely chopped preserved ginger
Garnish
10 cloves
410g can apricot halves, drained
410g can stoned cherries, drained
Dust the ham or gammon with mustard powder and ground ginger.
Place fat side up in a roasting pan. Add the bay leaf and
peppercorns and pour the stock or water over the meat. Cover
tightly with a lid or aluminium foil and bake at 160oC for
3 to 3 1/2 hours. Remove the ham from the oven and discard
the stock. Peel the skin off the ham leaving the layer of
fat intact. Score the fat with criss-cross cuts to form a
diamond pattern. Mix all the ingredients for the glaze together
and spoon the mixture over the ham. Bake for a further 10
minutes and garnish with apricots and cherries. Keep warm
until ready to serve
Festive peaches
410 g peach halves, drained, but retain syrup
500 g fruit mincemeat
65 ml brandy
ice cream to serve
1. Place peaches in an ovenproof dish. 2. Use sufficient
fruit mincemeat to fill peach cavities. 3. Pour peach syrup
over peaches. 4. Bake at 180 oC for 10 minutes. 5. Warm brandy
and pour over peaches. 6. Ignite and serve with ice cream.
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Roast Stuffed Chicken/Turkey
1.5-2 kg chicken, cleaned and trimmed
stuffing
salt and milled pepper
30-45 ml margarine or butter
Fill the chicken with the stuffing and close the openings
with a skewer or thread. Truss the chicken if desired and
place it on a grid, uncovered, in a deep roasting pan. Season
with the salt and pepper and rub the margarine or butter all
over the bird. Cover the bottom of the roasting pan with water.
Roast at 200oC for 30 minutes. Lower the temperature to 180oC
and continue roasting, basting occasionally, for another 45
minutes to 1 hour. Cover the roasting pan with foil if the
chicken browns too much. Serve with giblet gravy, roast potato
and steamed vegetables.
A 4.5 kg turkey should be roasted for 3-3 1/2 hours at the
same temperatures.
Almond stuffing
Brought to the Cape by the Dutch
3 large eggs, separated
250 ml thick cream
pinch of freshly grated nutmeg
100 g ground almonds
180 g dried breadcrumbs
60 ml diced butter
Mix the egg yolks with the cream and nutmeg until well combined.
Mix the ground almonds with a little of the egg white and
stir the mixture into the egg yolk mixture. Stir in the breadcrumbs
and diced butter. Add the stiffly beaten egg whites. Beat
the mixture till it is smooth and fairly stiff.
Makes enough for a 1.5-2 kg chicken. Double the quantity for
turkey.
Giblet Gravy
chicken giblets
salted water
dripping from roast
60 ml cake flour
15 ml chopped fresh parsley
5 ml salt
2 ml milled pepper
Boil the neck, gizzard and heart in salted water until tender,
about 2 hours. Add the liver and boil for a further 15 minutes.
Drain off the stock and make it up to 500 ml with water. Dice
the meat, discarding the gristle and bone. Heat the dripping
in a saucepan, stir in the flour and cook till foamy. Gradually
stir in the stock and cook, stirring, for about 3 minutes,
or until the gravy thickens. Stir in the diced giblets and
parsley, season with salt and pepper and serve.
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Old-fashioned Christmas pudding
Traditionally a few tickeys are placed in the pudding, supposedly
they bring luck to the recipient.
175 g raisins
125 g currants
200 g sultanas
250 g chopped dates
125 g mixed peel
225 g dried apricots, chopped
300 ml Guinness beer
60 ml rum
grated rind and juice of a lemon
grated rind and juice of an orange
225 g butter, at room temperature
350 g soft brown sugar
1 green apple, cored and grated
30 ml molasses or treacle
3 large eggs
125 g self-raising flour
5 ml ground mixed spice
10 ml ground cinnamon
2 ml freshly grated nutmeg
10 ml ground ginger
225 g fresh white breadcrumbs
Place the raisins, currants, sultanas, dates, mixed peel
and apricots into a large mixing bowl. Pour over the beer,
rum, lemon rind and juice, and the orange rind and juice.
Cover the bowl and set aside to soak overnight. Cream together
the butter and sugar until light. Stir in the grated apple
and molasses. Beat the eggs in one by one, adding 15 ml self-raising
flour to help prevent the mixture from curdling. Fold in the
remaining flour and spices. Add the breadcrumbs and gently
fold mixture together. Stir in soaked fruit, then all make
your wishes. Grease and line 2 x 1 kg pudding basins or 4
x 500 g pudding basins. Spoon in the mixture. Cut round lids
out of doubled greaseproof paper, allowing a little overhang.
Fold a 1 cm pleat down the centres of the greaseproof circles
and cover basins, tying in place with string under rim. Pleat
a piece of foil or muslin in the same way and secure over
basins. Steam for 4 hours, topping up with boiling water as
required, or cook in a pressure cooker for 2 hours. Store
pudding until needed, then steam for a further 2-4 hours,
or 2 hours in a pressure cooker. Serves: 24
.
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Turkey Curry
We all had leftovers from Christmas and will probably also
have leftovers from New Year, this is what you do with it.....
1 cup mushrooms
80ml minced onion
1 large apple, peeled and diced
3 cups cooked turkey, cit in pieces
6 tablespoons margarine
1/2 teaspoon salt
3 tablespoons flour
1 1/2 teaspoons curry powder
1 cup apple juice
1/2 cup cream or cream substitute
Sauté mushrooms, onion, apple and turkey in margarine until
the apple and onion are tender, about 10 minutes. Remove from
heat, add salt, flour and curry powder and stir thoroughly.
And juice and cream and cook until thickened. Place over hot,
not boiling water for about 15 minutes to blend the flavors.
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Turkey a la king
2 tablespoons margarine
1 green pepper, minced
1 cup sliced mushrooms
2 tablespoons flour
1 cup chicken stock
2 cups diced, cooked turkey
1 cup sour cream or cream substitute
2 egg yolks
1 red bell pepper, diced
salt and pepper
4 teaspoons sherry
Melt margarine, add green pepper and mushrooms and sauté
until tender. Lift out. Add flour to margarine, add stock
and cook until thickened. Add turkey, cooked pepper and mushrooms
and heat thoroughly. Remove from heat and add cream mixed
with beaten egg yolks and remaining ingredients. Serve at
once or place over hot, not boiling water to keep hot. Do
not boil after adding egg yolks.
This recipe can also be used for chicken or salmon a la king.
Just substitute the turkey with 2 cups of diced cooked chicken
or 2 cups of boned, canned red salmon
|
Hot Cross Buns
375 ml milk
60 g butter
480 g cake flour
65 ml castor sugar
10 ml mixed spice
5 ml ground cinnamon
10 g instant dry yeast
1 egg, beaten
250 ml sultanas
CROSSES
125 ml cake flour
75 ml milk or water
GLAZE
30 ml milk
30 ml castor sugar
Method
1. Heat milk and butter together, leave to cool slightly.
2. In a large mixing bowl combine flour, sugar, spices and
yeast.
3. Stir in lukewarm milk and butter, egg and sultanas. Knead
well until smooth (10 minutes), cover and leave in a warm
place until dough has doubled in size.
4. Knead dough for a few minutes until smooth. Divide into
18 small balls and place on a greased baking sheet. Cover
and leave to rise until double in size.
5. CROSSES: Mix flour and sugar, add enough water to form
a smooth paste. Place flour paste in a piping bag and, using
small plain tube, make crosses on buns.
6. Bake in a 180 oC oven for 15 to 20 minutes.
GLAZE: Heat milk and sugar together, without boiling. Turn
buns onto wire rack, brush with hot glaze and cool.
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Christmas fruit mince pies
350 g cake or all-purpose flour
a pinch of salt
125 g castor sugar
175 g butter, cut into cubes
6 egg yolks, beaten
250 ml good-quality fruit mincemeat
1 apple, peeled and grated
1 each orange and lemon, grated rind
splash of brandy or rum
Place the flour, salt and sugar in a bowl.
Add the butter and work it in, using your fingertips.
Mix in the egg yolks briefly, just until the dough holds together.
Knead into a ball and leave to rest for 30 minutes.
Roll out the pastry on a floured surface.
Cut out rounds, using a 5 cm diameter cookie cutter, and stamp
out small star shapes from the leftover pastry.
Press the pastry rounds into the hollows of tartlet tins.
Mix mincemeat, apple, rind and brandy or rum.
Drop 5 ml filling into each pastry case and top with a star
shape.
Bake at 190 °C for about 15 minutes, or until the pastry is
golden.
Cool on wire racks.
Tips
Serve warm, with a dollop of brandy butter or a dusting of
icing sugar.
Make the pies in advance and freeze them.
When grating citrus peel or ginger, cover the side of the
grater with cling film and grate over it. It's easier to lift
off and you'll have a clean grater.
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Swedish Christmas ham
3 kg pickled leg of pork
30 g sugar
1 bay leaf
5 ml pickling spice
GLAZE
1 egg
30 ml prepared mustard
15 ml sugar
75 ml plain breadcrumbs
Place pork in large saucepan and add water to almost cover
leg. Add remaining ingredients and bring to boil. Boil gently
for 30 minutes per 500 g, or until meat begins to come away
from bone. Remove from saucepan and peel away skin. Preheat
oven to 220 oC. GLAZE: Mix egg, mustard and sugar and spread
over pork. Sprinkle over breadcrumbs and bake for 10 minutes
or until brown. Serve hot or cold.
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Christmas fruit cake
500 g fruitcake mix
50 g candied peel
150 g assorted glacé fruit
200 g butter
250 g soft brown sugar
5 ml mixed spice
15 ml bicarbonate of soda
250 ml brandy or rum
2 extra-large eggs
125 ml sherry
125 ml milk
400 ml cake or all purpose flour
100 g mixed nuts
Preheat the oven to 150 oC.
Grease the cake pan well and line it with baking paper or
greaseproof paper. Add a brown paper collar, if using.
Combine the fruit, butter, sugar, mixed spice, 7 ml bicarbonate
of soda and brandy in a large, heavy-based saucepan. Simmer
gently over moderate heat for 20 minutes, stirring occasionally
with a wooden spoon. Cool.
Beat the eggs until frothy in a large mixing bowl. Add the
sherry and milk and whisk with the eggs.
Sift the flour and remaining bicarbonate of soda together
into a large mixing bowl and add the chopped nuts.
Add the cooled fruit mixture and the egg mixture to the flour
and nuts and mix through evenly.
Pour the mixture into the prepared cake pan, to three quarters
full.
Bake the cake for 1 1/2 to 1 3/4 hours.
Test to see if the cake is done: insert a thin metal skewer
into the centre of the cake then remove it. If the cake is
done, it will come out clean with no trace of stickiness.
If ready, remove the cake from the oven, place a plate on
top and cool it on a wire rack for a few minutes. Remove the
plate and the pan, shaking it loose carefully, then peel the
lining paper off the bottom of the cake. Sprinkle the cake
generously with extra brandy.
When the cake is cool, turn it right side up and decorate
it with whole almonds and glacé cherries, as shown in the
photograph.
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Brandy sauce
750 ml water
4 whole cloves
2 pieces ginger
2 pieces stick cinnamon
200 g sugar
15 ml cornflour
50 ml brandy
Boil the water, cloves, ginger and cinnamon together for
10 minutes. Remove the spices and add the sugar, stirring
continuously until it has dissolved. Blend the cornflour with
a little cold water and add to the sauce. Boil until the sauce
thickens. Remove from the heat and add the brandy just before
serving.
Christmas trifle
400 g strawberries
30 ml brandy
80 g port wine jelly powder
1 large OR 2 small jam rolls, cut into 1 cm thick slices
80 ml orange juice
30 ml lemon juice
15 ml brandy
100 g pecan nuts, chopped
825 g peach slices, drained
785 g pineapple chunks, drained
500 ml custard
3 fresh granadillas, pulp removed (OR 1 x 115 g can granadilla
pulp)
500 ml cream, stiffly beaten
Rinse and hull the strawberries and pour over the 30 ml (2
T) brandy. Leave until needed. Dissolve the port wine jelly
in 250 ml (1 c) boiling water, stirring until dissolved. Add
250 ml (1 c) cold water and stir. Leave in the fridge until
set. Arrange the jam roll slices in the bottom and along the
sides of a glass bowl. Mix the orange juice, lemon juice and
15 ml (1 T) brandy. Pour over the cake. Sprinkle with chopped
nuts. Arrange the peach slices and pineapple chunks on top.
Pour the custard over and chill. Cut the set jelly in squares
and sprinkle on top of the custard. Pour over the granadilla
pulp. Spoon the whipped cream into a piping bag and decorate
the trifle with cream rosettes. Arrange the soaked strawberries
between the cream rosettes. Chill until needed. Serves 10
|
Christmas pudding
225 g hard margarine
225 g soft brown sugar
200 g flour
350 g currants
225 g raisins
175 g sultanas
50 g mixed peel
25 g blanched almonds
100 g cherries
175 g brown breadcrumbs
5 ml nutmeg
15 ml treacle
2 large eggs
1 lemon (grated rind only)
1 orange (grated rind and juice)
50 ml milk
25 ml brandy
Melt the margarine and mix in all the remaining ingredients.
Place the mixture in a greased 1 litre pudding dish. Cover
tightly with greaseproof paper and foil and secure with string
under the rim.
Place in a saucepan of boiling water to come halfway up the
side of the basin. Steam for 7 hours, adding more boiling
water to pan when necessary.
Remove from the saucepan, cool and store until needed. This
pudding should be made 6 weeks in advance.
Serve hot with custard or cream.
Christmas spice roast duck
2 medium ducks
salt to season
1 vanilla pod, halved
6 star anise
4 cinnamon sticks
250 ml maple syrup
3 oranges, cut in half
Preheat the oven to 180 oC. Rub the salt all over and inside
each of the ducks. Place a vanilla half, 3 star anise and
2 cinnamon sticks inside each cavity. Place on a roasting
tray and roast for 30 minutes. Remove from oven, pour out
the fat and reserve. Spread the maple syrup over the ducks
and put the oranges on the tray. Roast for another 30 minutes.
Remove the ducks from the tray and carve. Bring the pan juices
to a boil and remove any extra fat. Spoon liquid over the
duck.
Festive egg nog
6 large eggs, separated
150 g sugar
250 ml rum
1 l cream milk
250 ml fresh cream
125 ml brandy
1. Beat the egg yolks and sugar together well. Gradually
beat in the rum and milk. 2. Fold in stiffly beaten egg whites.
Add cream and brandy gently. 3. Serve in glasses and sprinkle
lightly with a mixture of ground cinnamon and chocolate drinking
powder. 4. Serve mid-morning with Christmas fruit cake.
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Christmas turkey
4 kg turkey
75 ml butter, softened
7 ml mustard powder
7 ml flour
15 ml salt
5 ml milled black pepper
APPLE, SAUSAGE AND SAGE STUFFIING
250 g rindless streaky bacon, chopped
30 ml butter
2 onions, finely chopped
500 ml stale breadcrumbs
3 green apples, cooked and puréed
2 lemons, grated peel
500 g pork sausage meat
2 ml sage, thyme or marjoram leaves
1 egg
salt and milled pepper
1. Preheat the oven to 160 oC. Remove the giblets from the
turkey. Clean and wash the turkey, inside and out. Pat dry
with paper towels.
2. Smooth 30 ml (2 tbsp) butter under the breast skin. Melt
remaining butter and brush over entire turkey.
3. Mix the mustard, flour, salt and pepper and pat all over
the turkey.
4. STUFFING: Fry the bacon until crisp in heated butter and
crumble into a bowl. Sauté onions in the same pan and stir
in the breadcrumbs. Add to the bacon. Mix with remaining ingredients.
Stuff the neck and stomach cavities loosely, to allow for
expansion during cooking. (Self-basting turkeys are often
already trussed. To add the stuffing, release the feet and
parson's nose, wash the cavity, stuff and secure again.)
5. Close the cavities with small metal skewers and tie them
together with string to prevent the stuffing from spilling
out during cooking. Alternatively, you can place a piece of
crumpled foil into the mouth of each cavity.
6. Truss the turkey by inserting small metal skewers through
the legs and wings. Cut a long piece of string and place it
under the parson's nose, loop it around the legs, draw up
the string (leaving a fairly long tail end) and loop it around
the leg skewers. Cross the string over the breast and loop
it around the wing skewers. Tie the ends together firmly under
the parson's nose.
Brush wings thoroughly with melted butter before covering
with foil to protect them during roasting.
GRAVY: Prepare the gravy in advance. Wash the giblets and
set the liver aside. Fry the gizzard and neck in a little
sunflower oil until golden brown. Drain and then place in
a saucepan with 2 onions, 2 chopped carrots, 4 celery sprigs,
1 bay leaf and salt and milled pepper. Add 500 ml (2 cups)
water and 125 ml (1/2 cup) white wine and bring to boil. Simmer,
uncovered, until reduced by half, to make a flavoursome turkey
stock. Strain. When the turkey has finished roasting and has
been removed from the roasting pan, skim off any fat from
the pan drippings, add the strained turkey stock to the pan
and stir thoroughly. Melt 15 ml (1 tbsp) butter in a saucepan,
blend in 10 ml (2 tsp) flour and slowly stir the mixture into
the gravy over low heat until thickened. Sauté the turkey
liver in 5-10 ml (1-2 tsp) sunflower oil for 2 to 3 minutes
(it should still be pink inside). Season with salt and milled
pepper, cool, and slice thinly. Add the liver to the gravy
with a little medium cream sherry just before serving with
the turkey
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Festive ox tongue
1 fresh ox tongue
2 onions, coarsely chopped
1 lemon
2 bay leaves
6 whole peppercorns
2 whole cloves
2 sprigs parsley
SAUCE
30 ml butter
30 ml cake flour
250 ml chicken stock
1 small lemon, juice and rind
2 ml ground cinnamon
5 ml mustard powder
65 ml sweet sherry
250 ml prunes, stoned and chopped
125 ml seedless raisins
125 ml almond slivers (optional)
sugar to taste
salt and freshly ground black pepper to taste
Place the tongue, onions, lemon and other seasonings in a
large saucepan. Cover with cold water and bring to the boil.
Simmer gently until tender and cooked, about three to four
hours. Cool slightly, remove the skin and slice thinly. Set
aside. Melt the butter and stir in the cake flour. Heat for
about one minute while stirring. Remove from the stove and
stir in the chicken stock. Heat while stirring until the sauce
come to the boil and thickens. Add the remaining ingredients
and bring to the boil once more. Add the sliced tongue, cover
and simmer very slowly for about 30 minutes. Stir every now
and then to prevent the mixture from burning. (The tongue
can also be baked in the oven.) Serve with mashed potatoes
and buttered French beans
Christmas Cake
4 bottles of Vodka
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs nuts
2 cups of dried fruit
Sample the vodka to check quality.
Take a large bowl, check the vodka again.
To be sure it is the highest quality, pour one level cup and
drink.
Repeat.
Turn on the electric mixer.
Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar. Beat again.
At this point it's best to make sure the vodka is still OK.
Try another cup .... just in case
Turn off the mixerer.
Break 2 leggs and add to the bowl and chuck in the cup of
dried fruit.
Pick fruit off floor. Mix on the turner. If the fried druit
gets stuck
in the beaterers pry it loose with a sdrewscriver.
Sample the vodka to check for tonsisticity.
Next, sift two cups of salt. Or something.
Who giveshz a shoot
|
Festive turkey pie
Pastry
250 g cake flour
1 ml salt
180 g cold butter
1 large egg yolk
Filling
30 ml sunflower oil
10 pickling onions
1 green pepper
250 g fresh button mushrooms
1 clove garlic
1 packet instant tomato soup
500 g turkey meat
30 ml fresh origanum
1 large egg
PASTRY
Place flour and salt in a bowl.
Rub in the butter using your fingertips until mixture resembles
coarse breadcrumbs.
Mix in the egg yolk using a knife. The mixture should form
a firm dough. If it's too dry, add a little cold water.
Roll into a ball and refrigerate while you prepare the filling.
FILLING
Heat oil in a saucepan and brown the onions.
Add green pepper, mushrooms and garlic and sauté for 2 minutes.
Stir in 400 ml water, tomato soup, turkey and origanum (5
ml if using dried origanum).
Bring to the boil and simmer, covered, for 5 minutes. Season
to taste, then set aside to cool.
Spoon cool mixture into a greased pie dish.
Roll pastry out on a floured surface.
Use a sharp knife to cut out leaf shapes. Layer the pastry
leaves over the filling.
Brush with egg and bake in a preheated oven at 200 oC for
30 minutes, or until pastry is golden.
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Festive nut roast
NUT LAYER
200 g mixed nuts, coarsely ground
85 g dried apricots, soaked
15 ml fresh white breadcrumbs
BRAISED NUT & ONION SAUCE
1 onion, coarsely chopped
50 g butter
100 g macadamia nuts
50 g dried apricots, soaked in orange juice or brandy
250 ml vegetable stock
100 g fresh white breadcrumbs
30 ml sunflower oil
2 onions, finely chopped
2 stalks celery, sliced
410 g whole tomatoes, drained and chopped
55 g fresh button mushrooms, coarsely chopped
30 ml tomato paste
2 ml ground cloves
5 ml ground coriander
5 ml ground cumin
2 ml crushed dried chillis
1 egg, beaten
salt and freshly ground black pepper
SPINACH LAYER
30 g butter
2 cloves garlic, crushed
1 kg fresh spinach, washed, cooked and drained
salt and freshly ground black pepper
MACADAMIA LAYER
15 ml sunflower oil
1 large onion, finely chopped
2 sticks celery, finely chopped
200 g cooked, mashed sweet potato
100 g macadamia nuts, coarsely chopped
NUT LAYER
1. Place the ground nuts and breadcrumbs together in a large
bowl.
2. Heat the oil in a frying pan and cook the onions and celery
for about 10 minutes or until soft and transparent. Add the
mushrooms and tomatoes and cook for 5 minutes or until the
moisture has evaporated. Remove from the heat, allow to cool
and then add to the nut and breadcrumb mixture.
3. Add the tomato paste and dried spices and combine thoroughly.
Stir in the egg to make a moist but not wet mixture. Add a
little water if necessary. Season to taste and set aside.
SPINACH LAYER
4. Melt the butter in a saucepan and add the garlic. Cook
over a low heat for 1 minute, then add the spinach with butter.
Season to taste and set aside.
MACADAMIA LAYER
5. Heat the oil in a large saucepan, add the onion and celery
and cook for 10 minutes or until soft but not brown. Add the
sweet potato and cook until soft.
Remove from the heat and tip into a bowl. Add the rest of
the ingredients and mix well. Set aside.
ASSEMBLY
6. Lightly oil a large loaf tin. Line the bottom of the tin
with greaseproof paper. Divide the nut mixture into 4 portions.
Layer the mixtures into the tin starting with nut mixture.
Then add a layer of spinach, a layer of nut mixture, the macadamia
mixture, the nut mixture, the remaining spinach and end with
a layer of the nut mixture. Press down each layer with a spatula,
making sure that the edges are neat. Cover with lightly oiled
greaseproof paper.
7. Place the tin on a baking sheet and put on the middle shelf
of the oven. Bake at 180 °C for 35-40 minutes. Remove from
the oven and increase the temperature to 220 °C.
8. Allow the roast to cool in the tin on a wire rack for 10
minutes. Line a baking sheet with greaseproof paper and invert
the tin onto it. Remove the tin and the greaseproof paper
and return to the oven for a further 10 minutes.
9. Transfer to a serving dish. Top with braised nuts and onion
sauce.
NUT SAUCE
10. Sauté the onions in the butter until soft. Add the nuts
and braise until lightly browned. Stir in the apricots and
stock and simmer until syrupy and caramelised.
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