成人快手

Roast turkey and Gravy (Approximately a 6lb turkey)

250g butter
350ml dry cider
2 sticks celery, chopped 2 onions, peeled and halved
Few sprigs fresh thyme
4 tablespoons plain flour
1 litre chicken stock
Set oven to 180oc.

Method
Place the vegetables and thyme in the bottom of a roasting dish.
Melt the butter and cider together and place a sheet of muslin (big enough to cover the turkey) into the pan and allow the cloth to soak up all the juices.
Place the turkey on the vegetables and drape the muslin over the top and tuck around the edges.
Allow 15 minutes per pound of turkey for cooking plus and extra 20 minutes.
30 minutes before it’s due to be cooked remove muslin and allow to crisp up the skin.
When the turkey is cooked remove from tray, cover with foil and rest for 20 minutes.
Add the flour to the roasting juices and vegetables and mix well.
Heat and add the stock and simmer for 10 minutes.
Blend and pass through a sieve.
Check seasoning and adjust consistency.

Chipolatas with Sage, Onion & Pancetta

20 chipolata sausages
20 fresh sage leaves
1 onion, finely chopped
2 tablespoons oil
1 tablespoon honey
50ml balsamic vinegar
2 teaspoons Dijon mustard
10 rashers pancetta

Method
Cook the onion in the oil until soft and golden.
Add the honey and balsamic and simmer to a syrupy consistency.
Blend and cool.
Take a piece of pancetta, cut in half, brush with a little of the mustard, spread with some of the onion mix and place a sage leaf on top.
Add a sausage and roll up.
Place on a lightly oiled baking tray with the “join” side onto the tray.
Repeat.
Cook in a 180oc oven for 15 minutes or until pancetta is crisp and sausage cooked through.

Cranberry, Apple & Sloe Gin Sauce

250g fresh cranberries
1 medium cooking apple, peeled, cored and chopped
100g castor sugar
50ml sloe gin

Method
Place all the ingredients in a pan and bring to a simmer.
Cook for 15 minutes, stirring frequently.
Cool before serving.