05/11/2023
🍽 SUNDAY SIT DOWN 🍽
Get ready for the turkey next month and give this a trial run!
For Step 2 and above 😋
ROAST STUFFED TURKEY CROWN
If you don’t want all the hassle of cooking a whole turkey and eating the leftovers for days, a b***d turkey crown is a good solution, especially if you prefer the white breast meat to the dark meat. And it cooks in a fraction of the time.
Serves: 6
Prep Time: 20 minutes + Cook Time: 1 hour
Calories: 200kcals
Steps: 2
Ingredients
1 x 1kg whole b***d double turkey breast
Spray oil
450g Brussels sprouts, trimmed or veg of your choice
20g/4 heaped teaspoons chicken or turkey gravy granules - low salt
Freshly ground black pepper
Rosemary sprigs to garnish
Mushroom stuffing:
Spray oil
1 onion, finely chopped
2 sticks celery, diced
2 garlic cloves, crushed
450g chestnut or wild mushrooms, chopped
Pinch of freshly grated nutmeg
A handful of parsley, finely chopped
Directions
1. Preheat the oven to 200°C, gas mark 6.
2. Make the stuffing: lightly spray a frying pan with oil and cook the onion, celery, garlic and mushrooms, stirring occasionally, over a medium heat for 8–10 minutes until tender. Stir in the nutmeg and parsley, and seasoning to taste.
3. Cut the turkey breast in half into 2 pieces and remove the skin. Spread the stuffing in a thick layer over one breast, then place the other breast on top to enclose the stuffing. Use kitchen string to tie round them and hold them together. Place in a roasting pan and lightly spray with oil. Cover loosely with kitchen foil.
4. Roast in the preheated oven for 30 minutes, then reduce the temperature to 190°C, gas mark 5, uncover the turkey and roast for a further 30 minutes, or until cooked through. Test buy inserting a thin skewer – if the juices run clear, it’s cooked.
5. Put the turkey on a serving dish or plate, cover with foil and leave to rest for 15 minutes.
6. While it’s resting, cook the sprouts/veg in boiling water for 6–8 minutes until just tender and still green. Drain well.
7. Make up the gravy according to the instructions on the packet.
8. Garnish the turkey with rosemary (if using) and serve, carved into thin slices, with the sprouts and gravy.
SLOW-ROASTED STUFFED LAMB AND CRISPY ROAST POTATOES
Slow roasting brings out the naturally sweet flavour of lamb and makes the meat so tender and succulent. Choose a joint that’s really lean and cut off any visible fat before stuffing and cooking it. This recipe we be a hit with the whole family.
Serves: 6
Prep Time: 15 minutes
Cook Time: 23⁄4-3 hours
Calories: 400kcals
Steps: 3 and 4
Ingredients
Spray oil
6 spring onions, thinly sliced
6 garlic cloves, crushed
Grated zest and juice of 1 lemon
30g pine nuts
A bunch of parsley, chopped
Leaves from 3 few sprigs rosemary, chopped
900g b***d lean leg of lamb
Freshly ground black pepper
300g baby carrots
300g fine green beans
6 tsp mint sauce
Crispy roast potatoes:
600g potatoes, peeled and cut into large chunks
Spray oil
3 sprigs rosemary
Directions
1. Preheat the oven to 200°C, gas mark 6.
2. Lightly spray a frying pan with oil and set over a medium heat. Cook the spring onions and garlic, stirring occasionally for 5 minutes or until tender. Remove from the heat and stir in the lemon zest, juice, pine nuts and herbs.
3. Unroll the lamb and spread it out flat, skin-side down. Spread the garlic and pine nut mixture over it
Roll up the lamb and secure with kitchen string to prevent it unrolling during cooking. Place in a roasting pan with the join underneath.
4. Spray lightly with oil and roast in the preheated oven for 20 minutes, then reduce the oven temperature to 150°C, gas mark 2 and roast for 13⁄4–2 hours, until the lamb is really tender.
5. About 20 minutes before the end of the cooking time for the lamb, boil the potatoes in a pan of water for 10–15 minutes until they are soft around the edges. Drain in a colander and shake them a little bit to rough up the edges even more. Transfer to a roasting pan and spray with oil, tucking the rosemary in between them.
6. Remove the lamb from the oven and leave to rest for 30 minutes. Turn up the oven temperature to 220°C, gas mark 7. Roast the potatoes in the hot oven for 30 minutes, turning them once or twice, until really crispy and golden brown.
7. Steam the carrots and beans or cook in boiling water until just tender. Drain well.
8. Carve the lamb (allow 150g per serving) and serve with the hot roast potatoes, vegetables and mint sauce.
Step it up...
To enjoy this delicious dinner on Step 5, double the amount of roast potatoes and add 50g raisins to the stuffing.
💜💜💜
