Christmas lunch

Okay, before we start preparing Christmas lunch,  a Morris tradition........  a nip of Irish Whiskey before anything is done, and another whenever needed until the meal is served.......

                            The Menu

Apart from the rolled turkey as per previous blog, we also had some beautiful ham glazed, roast veggies, sweet potato in maple syrup and pork loin. 

The pork was easy, oil up, salt and roast on the med/hot BBQ (lid on) one and a half hours. You need to be very hot for the first 20 minutes to start that crackle up then back to medium for the remaining time until clear juice runs from a skewer pushed deep into the loin...... ...

The ham was delectable.... Double Smoked from the best butcher on the Downs (Downs Prime) as was the turkey and the pork, as well as the pork ribs and the rib fillet we had for the BBQ before xmas. 

Glazed Ham.......

Shave all the skin and most of the fat off and score a centimetre deep in large diagonal squares.

Next make the glaze..

       ... The juice from a tin of pineapple slices

       ... 1 cup honey

       ... half a cup of brown sugar

       ... small bottle of seeded mustard

       ... squirt of hot english mustard / or a teaspoon of mustard powder

       ... teaspoon of crushed garlic

put into a saucepan and reduce by 30-40%.

Low oven -- 120* for two and a half hours basted every 30 minutes. At two hours pin the pineapple slices on and increase the heat to 180* basting twice in the last half hour. Pin the cherries on last before serving.  Carve at the table.

                               The glaze before reduction

 

                    As the ham cooks it starts to open up at the score lines allowing for deeper basting

            You can always add to the oven while you are cooking, just extend your times.

                  The final product

The next delicacy was the Maple syrup sweet potatoes.  

peel and cut the sweet potatoes ... mix a half cup maple syrup, half a cup of brown sugar and half a cup of butter.  Heat this syrup mix until the butter keys and pour over the sweet potatoes in a tray cover them all and roast in a moderate oven until soft. The syrup will boil up and self baste the potatoes.

There are no photos of the potatoes finished, they went straight to the table and were never seen again............................

Slicing the Turkey and getting the ham (below) ready for the table. My son Josh and his lovely wife Emma, helping out.

We had 17 people for lunch, a little pork left, half the full leg of ham left, NO turkey, No sweet potatoes and very little else. It was a wonderful family Christmas .............

See you next year.

Rolled Turkey for Christmas

Years ago the offer of roast turkey for Xmas was rejected because it was said (and rightly so) that roast turkey can be dry and tasteless if done wrong, and yes there was every opportunity for us to do it wrong!
So we looked for an alternative, dragged our way through a few cookbooks and stole some ideas from this book and that book and came up with what is now a family favourite.

IMPORTANT NOTE !!!!!
It is a two person job and a very strong marriage is needed before you start this project. If you're  not married then you had better be bloody good friends. Nothing seems to go right and there are always issues with the filling, or the wrapping or the skin or or or.... but the end result is a delectable moist rolled roast with tons of flavour either hot served with gravy and roasted veggies or cold served with salad.

Before you start lets get what we are going to stuff this turkey with organised.
 Bread stuffing
 Camembert Cheese
 Bacon
 Pistachios
 Cranberry jelly

So lets start with the easy bit .....???............. de-bone your turkey without cutting the skin. This is a difficult job and takes some definite time. You need to remember that you are looking for a rectangle result so it is best to have the neck skin cut high on the bird and the cavity cut as small as possible. When de-boning the legs and wings, pull them inside out and trim the breast meat and thigh meat and redistribute across the bird so that you have an even level . Also as you see in this photo, the gap to the right needed to be sewn together so that we could roll it evenly. You can get your butcher to de-bone your bird for you if you wish, but you have to be content to work with what you are given, if you don't give the correct instructions you could end up with anything, so be careful.

Next normal stuffing  (breadcrumbs, onion, egg) with some herbs.

followed by bacon strips (rindless)

Pistachio nuts smashed but not decimated

add the cheese and the cranberry jelly

Then the divorce.........  I mean the rolling of a turkey that is overstuffed and doesn't want to go where, or do anything you want it to do........... there are many words said at this point, none of which can be added to my blog.

And with some amazing stitching (wife's a quilter... she was all over it), some strategic tying of ends and important bits and you have this...... no, it may not look all that pretty to an outside observer however considering what you have physically gone through, and the limits you have pushed your relationship to, this is a wonderful and beautiful result!!!!!

This needs to be wrapped in cling-wrap and left in the fridge overnight so that it settles.  It was probably as upset as we were with its antics over the past hour, so it did need to cool off. We went and had a glass of wine. Funnily enough we did two birds this year, the second one is always easier than the first and considering we only do this recipe once a year we did ok. Roasted in a moderate oven 170* for about one and three quarter hours and then let rest. This year we decided to have an assortment of both hot and cold over  Xmas  so this has been done and now has been placed away as cold meat for xmas brunch. Hot will be roasted pork loin and a glazed ham, and here's to the New Year diet!!!!!!

I will add a photo of it sliced so you can see the structure of the rolled fillings through the meat when we cut it on Xmas day.

Merry Xmas to the two of you who read my BLOG, I hope this recipe doesn't turn you off Rolled Turkey as it is a magnificent way to prepare a magnificent piece of poultry.


Bernie, Jenny and family.

Light Barra Curry

Well it's all here...... on the fridge

This is a light thai style curry. Smooth Salty Sweet and Sour all at once.  This is a beautiful blend of taste. 

The coconut milk and cream was full strength not light for good reason... taste ! 

Takes 20 minutes to put the paste and the broth together and once you have started the cooking process it is all over and done in 15 minutes.

Not in the recipe but we added prawns in the last five minutes for some extra taste and colour.

Very quick, very tasty and is now one of our favourite recipes...

Our official taste tester, Stephy, scribing the recipe on the beer fridge after dinner.

Another BBQ..... and a huge piece of meat.. Standing Rib Roast

Not much I can say but show you the photos. Just love my BBQ...

I have been asked temperatures and times etc.

The rib roast weighed 7.5 kilograms.
I used the Weber BBQ and preheated the BBQ to 250* celcius.

The meat MUST BE AT ROOM TEMPERATURE before you commence the roasting .

I used a pepper and light salt rub and placed in the hot BBQ on a rack in a large baking dish for 20 minutes at the 250* Celsius to seal the rib roast.
Turned the BBQ down to 170* Celsius and let roast for 2 hours 50 minutes. (it was 150 degrees internal temp at this point ((Medium Rare))). I did check each 20 minutes after the first two hours of cooking.
I then removed and covered with foil allowing the roast to rest for 20 minutes  (resting is imperative, it allows the meat to relax and become tender. The internal temperature will continue to rise about a further 10 degrees in the 20 minutes of resting, so make sure you factor this in your cooking process)
The end two pieces were medium to medium well. The rest was a beautiful medium and very tender.

20 minutes high oven temp. - 160 minutes medium oven temp. - 20 minutes resting. all up 3 hours and 20 minutes from BBQ to plate for 7.5 kilos. About 20 minutes roasting per kilo after the high temp sealing.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Frenched and coming back to room temperature.

( I get my meat from DOWNS PRIME here in Goondiwindi. They supply restaurants and hotels throughout the Darling Downs Sth QLD. Cannot recommend them highly enough. They are reasonably priced, not cheap! but when you are entertaining good friends and guests, cheap meat means tough and tasteless meat. Dont forget.... best friends can be your worst critics......... don't give them that opportunity, make the meal something to remember !!!!!)

 and the finished product

and they seem to be enjoying it.

BBQ Dinner

Well tonight is just a BBQ.

The menu is.
1.5 kilo Rib Roast
Mushrooms grilled with a bacon tomato and feta cheese filling
Corn on the cob grilled with butter salt and pepper
Grilled asparagus
Roasted knob of garlic.

Not much to tell, but a secret with the corn... strip back the husk but don't pull it from the ear of corn. Remove the silk,  cover the ear with butter and season with salt and pepper. Put the husk back over the ear of corn and tie off. Roast on the grill, turning regularly, for about 15 - 20 minutes. 

Ready to start.........

Looked great on the plate, but way too much. For photographic purposes only.... lol.

Korma Curry

Over the weekend I cooked the Korma again so that I could Blog it. You will notice in this one the colours are a lot darker than you would normally expect from a Korma with coconut milk, it is just that the guests asked for some heat, so some extra chilli powder and flakes as well as some extra spices were added to give that much needed heat but I tried to keep the taste of the Korma without the salty hit I tend to get from a Vindaloo or a hot Rogan Josh.
Another hint I was given by an Indian friend when I asked about cooking spices and I have found it THE MOST IMPORTANT hint of all. When you cook spices you cook them on a low heat until they are "Fragrant". Fragrant is when you are unable to discern individual components of the mix by smell during the cooking process and you are only able to smell the one fragrant spice aroma.  

The paste first; all done in a Mortar and Pestle
Paste
1 tsp Turmeric
10 cardamom pods (Take seeds out discard the shell)
1/4 tsp ground cloves
1/2 tsp ground Cinnamon
10 Black peppercorns
1tbs Ground paprika
1 1/2 tsp ground Cumin
2 tsp Ground Coriander
1 tsp dried Chilli flakes (optional)
2 cloves garlic
1tbs chopped fresh ginger
____________________________________________________

Ingredients.
2 Onions (sliced finely)
1 tbs Ghee
6 Boneless chicken thigh fillets cut into 4cm cubes
1 cup chicken stock
1 400ml tin of cooconut milk
____________________________________________________

Very easy to do and as it cooks you have a wonderful spicy aroma drifting through the home.

In a pot, cook the onions in the ghee until they are soft and translucent. Add the spice mix and cook slowly until fragrant. If this gets too dry when cooking add a little water to keep it moist but not wet.
When it smells right, add the chicken and stir to get the paste over all the pieces. Add the cup of chicken stock and bring to a simmer. Cook on a simmer for 5 minutes, stirring often to get all the chicken to turn and then add the tin of coconut milk.
Bring to the boil, reduce to a simmer uncovered and let bubble away for an 90 minutes or even two hours if you have the time, the longer the better. The chicken thighs are a fatty cut and along with the coconut milk will leave an oily residue on top of the curry, you can spoon it away or stir it in before serving. (your choice)
Serve with rice.

Onions in ghee

My spice dish (wonderful aromas)

dry mix before adding to the mortar and pestle 

Paste stirred through chicken

Stock and coconut milk added

Simmering away

Hope you enjoy...........

This weeks recipe

This is a family recipe handed down from my sister-in-law's side. Very easy to make and delicious but it is not a recipe I recommend you make every week. Your doctor will have you "unsubscribing" from my blog and we can't have that now can we?

 Hope you enjoy. As usual when it comes to anything my family or I have going, there will be a catch somewhere and sometimes the recipes, to some degree, are open for interpretation. There are two instances in this recipe that you need to exercise some self management with. 

1. notice the brown sugar ("2 and a bit cups"............ )
2. and my favourite ( Cook in a 175 degree oven till cooked............... what can I say?) 

Sticky date cake and sauce

This makes 3 loaf tins

Soak (10 mins) 500gs of pitted dates in 600mls of boiling water that has 2 teaspoons of bi-carb soda and 120gs of butter.

All in a mixing bowl:

2 teaspoons of vanilla essence

5 large eggs

360g of SR flour

2 and a bit cups of brown sugar

250g of walnuts (chopped not crushed)

Add date mixture into the mixing bowl with the above – and using the electric mixer, mix for 5 mins

pour mixture evenly into 3 greased loaf tins.

Cook in 175 degree oven till cooked.

Sauce

300 mls of cream

100g of butter

300g of brown sugar – dark brown sugar is better if you have it.

2 teaspoons of vanilla essence

Bring to boil and then turn right down and simmer for 5 mins.

Serve warm with ice-cream.  

 Date Cake finished spongy and moist. 170* for 45 minutes

Sauce caramalised beautifully 

Potato and Leek soup with Bacon
(a winter warmer that can be served for lunch with crusty bread and glass of ice cold Sauvignon Blanc)

Ingredients 

•       6 good size potatoes peeled and cut into 5cm cubes
•       2 leek stems washed and trimmed and sliced thinly
•       2 med onions chopped finely
•       Tbsp of mixed Italian herbs
•       2 cloves garlic crushed
•       200 grams of bacon pieces
•       1 litre chicken stock
•       Tbsp olive oil
•       300 ml cream
•       200gm shredded tasty cheese
•       1/2 cup chopped spring onions.

     

Method

In a good size saucepan or casserole dish, fry the onion, leek, garlic and herbs until the onion is translucent. Add the potato cubes and stir through to make sure all the potato pieces are covered with the mix.

Pour in the chicken stock and just cover the  potatoes.

Turn up the heat and boil until the potatoes are soft and can be pierced easily with a fork.

While this is boiling fry off the bacon pieces.

When the potatoes are soft, using a stick blender, blend the contents into a thick soup with no lumps.

Stir in the cheese allowing it to melt, then 1/2 the cream and just before serving stir in the bacon pieces.

When serving place a tablespoon of cream in the centre of the soup serving and run a spoon gently through it to add some design to your plate. Finally sprinkle a small amount of chopped spring onions as a garnish and serve.

Sweating the onions leek and garlic

The potatoes peeled waiting 

Cubed and mixed

Stock added and set to boil

Bacon fried off

Blended / bacon cheese and cream added. 

Great consistency, a really nice thick winter soup

Big Weekend Coming

Immediately getting away from my goal of this site i.e preparing easy meals for one or two people, Jen and 26 of her friends are coming to dinner......  Well not quite, what will be happening is a "Patchwork and Quilting" weekend here in Goondiwindi. I have been given the task of preparing lunch and dinner for them all ; prepared at home, served on site.

At the moment the menu is 

Lunch  -- Fruit Platter
            -- Potato and Leek Soup with Bacon 

Dinner -- Indian Korma Curry
            -- Osso Buco 
            -- Rice

I will put the recipes up for the meals and some pics of the preparation and hopefully the successful final result.

Wish me luck.

follow up from today...... success! ! ! 

Welcome to my blog

Why do I love to cook? 

35 years ago I met and fell in love with the most wonderful person in the world. Jen was a Home Economics teacher at the time and I was a farmer's son living at home, fed well and often. Given the opportunity to cook for myself from time to time saw me go to fried steak, eggs and potato. 
As a Home Ec. teacher Jen was all about taste, variety and vegetables. She made sure I ate correctly and well, hence my slow demise from an 8 stone weakling to a rather robust individual 35 years later.
I asked Jenny to teach me how to cook, she refused! What she said she would teach me was what happens to food when you cook it. How different ways of preparing the same food gives you different results, how adding small amounts of the correct spices creates wonderful results. How the toughest and meanest cuts of meat taste better than the finer cuts when prepared correctly. It has been a 20 year journey (I'm obviously a slow learner) and one that I have loved.
I believe there are many out there who would love to prepare something "different" from time to time rather than put the "meat and three veg" on the plate every night, but stall when it comes to what and how. Hopefully I would like my blog to provide some inspiration to the "what and how". To get you away from the boring tried and true, and give you some opportunity to experiment with easy to find healthy ingredients and simple to prepare tasty meals.

Hope you enjoy.