Friday, December 19, 2014


a very classic & very easy but very tasty christmas dinner
roast turkey with baked root vegetables and dried fruit compote, and vanille & almond ice cream for desert. images: robbert koene and liezel norval kruger via taverne agency, recipes after the break
roast turkey:
1 6.5 kg free range turkey
salt and pepper
150 g butter, softened
8-10 red onions, peeled and halved
10 slices pancetta
5 stalks rosemary
small bunch sage
10 fresh bay leaves

heat the oven to 180ºc
place the turkey on a large roasting tray, making sure all giblets are removed from the body cavity. 
fold the wing tips under the turkey, tie the legs together with a piece of string, and fold the neck flap under the body and secure with a toothpick.
rub the butter all over the turkey and sprinkle with salt and pepper.  
place the rosemary, sage and bay leaves around and on the turkey, place the turkey in the heated oven and baste every half an hour with the pan juices, and turn the roasting tray every hour.
roast according to the weight, for a turkey between 5.5-6.5 kgs the cooking time is approx 3 hrs, but 
use a meat thermometer,  the turkey is done when the thigh meat reaches an internal temperature of 74ºc. (make sure the thermometer is not touching the bone).
an hour and a half before the end of cooking, add the pancetta and red onions, and continue cooking for allotted time.
when fully cooked, remove from oven and allow to stand for 30 min before carving and serving.

baked root vegetables:
500g baby carrots
400g baby leeks
14 parsnips, halved lengthways
250 ml olive oil
2 heads garlic, halved
salt and pepper to taste
heat oven to 180ºc
place all the vegetables on a large baking tray, pour over the olive oil and sprinkle with salt and pepper.
roast for 35-45 minutes.

dried fruit compote:
1,5 kg dried fruit. like prunes, apricots, apples
50 g dried figs
3 whole cinnamon sticks
3 star anise
120 g brown sugar
1 tablespoon rosewater
1 tablespoon lemon juice

place dried fruits in a bowl, add sugar, rosewater, cinnamon, star anise and water to cover the fruit and leave overnight.
transfer to a pan, adding enough water to cover the fruit if necessary, bring to the boil and then turn down heat and simmer for 15 minutes.
allow to cool and then add the lemon juice and serve at room temperature.

vanilla and almond ice cream:
5 egg whites
500 ml whipping cream
250 g caster sugar
1 vanilla pod
1 tsp vanilla extract
100 g toasted almond flakes
yo garnish:
pouring honey

lightly oil a 1 litre mould.
place the egg whites in a bowl and whisk until firm, in a separate bowl whisk cream until firm and stir in the sugar, vanilla extract and the seeds from the vanilla pod.
fold the egg white into the cream, and make sure the 2 mixtures are well combined.
pour this mixture into a mould and freeze.
after 3 hours, or when the mixture starts to thicken stir in 30 g of the flaked almonds, just make sure at this point the mixture is thick enough that all the almonds do not sink to the bottom of the mould.  
freeze overnight.
to serve: 
remove mould from freezer, and allow to stand for 2 minutes, dip the mould into a bowl of hot water, and demould onto a plate.  
sprinkle over the remaining almonds, drizzle with honey and serve with figs.  
serve immediately

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