Archive for December, 2016

A great way to use left over Xmas turkey.


 1kg left over turkey in bite sized chunks

 1 brown onion, finely chopped

 1 leek, halved lengthways, thinly sliced

2 spring onions, chopped

 1 large carrot, peeled, finely chopped

 1 small fennel bulb, finely chopped (including fronds)

 2 celery sticks, finely chopped

 2 garlic cloves, crushed

 4 fresh flat-leaf parsley stems

 2 fresh thyme sprigs

 1 dried bay leaf

 1 teaspoon dried black peppercorns

 1/2 cup (100g) pearl barley

Massel chicken style stock

 1/2 cup flat-leaf parsley, finely chopped for serving

*optional, add a punnet of Swiss brown mushrooms. Sliced. 

Put the turkey aside.

Add all other ingredients to a large pot. Cover with boiling water and add the appropriate amount of stock.

Boil for 30 minutes.

Add the turkey.

Summer until the barley is tender and the turkey is succulent.

Serve with the freshly chopped parsley.


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Brined Turkey Breast

This year I thought I’d try brining my turkey for Christmas lunch. 

I used a 3kg turkey breast fillet. 

The brine:

1 cup of kosher salt 

1/3 cup brown sugar

2 tablespoons of treacle

7 fresh sage leaves

2 large bay leaves 

1 tablespoon of – peppercorns, cloves, all spice, juniper berries

The zest of 1 orange and 1 lemon (I used a vegetable peeler, avoiding any of the white pith) – save the fruit for later. 

I dissolved the salt and sugar in 2 cups of boiling water. I took the pot off the heat and added all the other ingredients (aside from the turkey), I then added 3 litres of cold water. I submerged the turkey in the brining liquid and put it in the fridge. 

*if the turkey floats,  you can weigh it down with a dinner plate

Ideally it should sit in the brining liquid for at least 12 hours. 

Rinse under clear cool water for 5 minutes, drain well and pat dry with paper towels. 

*For a crisp skin, air dry in the fridge for 6-12 hours before stuffing and roasting. 
Roasting instructions:

Preheat oven to 180c

*option 1 Add two cups of stock to your baking tray to keep the turkey moist while it’s roasting. 

*option 2 – what I do at Christmas! I fill the pocket under the skin with butter and other yummy things. At Christmas it’s usually 1/2 cup chopped craisins, 2 tbsp minced garlic, 1/3 cup fresh thyme leaves, salt, pepper, and the zest of 1 lemon. Mixed with butter to make a paste then stuffed under the skin. 

When you place it in the dish, surround with the quartered lemons and oranges, some generous sprigs of thyme. 

Cover with foil! Completely wrap the dish with foil. Allow none of the moisture to escape. 

Cook for 1 hour for the first kilo. Then 40 minutes for each kilo thereafter. My 3kg turkey breast will roast for 2 hours and 20 minutes. 

*When there is 30 minutes to go, remove the foil. Roast until the skin is golden brown. 

*If you’re unsure, the turkey is fully cooked when the juices run clear if you poke the thickest part of the meat with a skewer. 

Allow the turkey to rest for 15 minutes before carving to ensure it stays juicy. 



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Zucchini Fritters

This is my take on Bill Granger’s zucchini fritters
Making them this way is much easier than frying a boat load of these – not to mention that is is much healthier than frying.
You will need:

700g of grated zucchini

1 tsp of maldon sea salt flakes

1 tsp of freshly ground black pepper

6 spring onions

3/4 cup fresh mint

250g of fetta (any kind – greek, bulgarian, low fat, whatever you like)

4 eggs

90g plain flour (normal or gluten free)

preheat oven to 170degrees cellcius

Line a large baking tray with baking paper

Place all the herbs in a food processor to finely chop (not a blender which will liquify them) – otherwise finely chop by hand

Grate the zucchini into a large bowl

Add the herbs

Crumble or finely chop the fetta and add to the bowl

Whisk the eggs in a separate bowl so that you avoid the ‘scrambled egg’ effect

Add the eggs to the main bowl

Season with salt and pepper

add the flour and thoroughly mix through

Dollop mixture on to the lined baking tray, make the fritters the size you desire 

Bake for 20 minutes until it is evenly golden brown on the surface

Allow to cool and set before serving 
Dipping sauce:

the juice of 1/2 a good lime

3/4 cup plain greek yoghurt

1/2 a small clove of freshly minced garlic

1 tbsp of finely chopped fresh mint

1/4 tsp of olive oil

salt and pepper to taste
You can also top with fresh salsa salad – finely chopped tomato, diced avocado, lime, salt & pepper, coriander/basil (depending on your taste)

And even bacon and a poached egg for a festive brunch!

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