Roasted Turkey and Chicken with Stuffing
Salad (your choice)
Raspberry Jelly made with Sparkling Shiraz Wine (for the adults) and Apple Juice (for the children)
Traditional Christmas Pudding
- Be organised, and relax
- Prepare stuffing for poultry and the jelly the day before
- Use the best possible ingredients you can get your hands on: organic, free range poultry.
- For cooking turkey, cook in an oven bag for the first 2 hours in a moderate oven, 170degC, then split the bag open, collect the juices and put in the fridge. Skim the fat off and you can serve it warmed up.
- For the remaining cooking time (20min-30min depending on size), brush the breast of the turkey with olive oil, and brown in the oven, with the oven turned up to 200deg C.
- Rest poultry - turkey/chicken upside down for 20 minutes.
- The jelly is made up to 2 days before with 3 punnets of raspberries, Sparkling shiraz boiled to give off the alcohol, sugar added and cooled, with gelatine leaves added. I'm guessing a whole bottle goes in this! Adjust with sugar to taste (I would probably use about 1/2 -3/4cup). Gelatine leaves probably 3? Anyway cool it all and bung in the fridge for Christmas day.
- If cooking a turkey breast only, use the skin of a ham to cover the breast and stop it drying out. Alternatively a muslin cloth well brushed with melted butter will do the job.
His recipe for glazed ham comes from the late Joan Campbell (another top Australian cook)
- Preheat the oven to 150deg C
- Make a syrup from a small can of pineapple juice, 1/4 cup sherry, 500g brown sugar heated on stove until sugar dissolved
- Skin the ham and massage into the fat a small jar of English mustard (or French if u prefer)
- Dust all over with powdered cloves, completely covering it.
- Pour the glaze around the ham, not over it, and bake in a moderate oven for half an hour
- Baste frequently for another hour until a rich golden brown toffee like glaze is obtained
- Serve with homemade chutneys or pickles.
- I have made this before and put the glaze over the top, it goes too brown and burns easily. next time I will do it this way
- She cooks her turkey in the bbq-oven, using the skin from a ham as a cover for the breast, which keeps it moist. She puts the bird on a rack in an oven tray with water in the bottom. I do this as well when roasting in a regular oven. Helps keep meat moist.
- recommends making a fresh lemonade of fresh lemon juice, sugar syrup and lots of white rum. Served over ice with mint leaves. Now that is the way to start off the festivities!!!