A simple but delicious Christmas

15 December 2011

Simply does it. This is the way I choose to cook year round and Christmas is no exception. I will never understand why people desire to make an already fraught time of the year even more of a trial by cooking an elaborate meal. It is a small wonder that many people put Christmas at the top of the stress and worry list – sometimes ahead of financial problems.

A simple cooking style doesn’t have to translate into boring and uninspired meals. By choosing seasonal ingredients and perhaps splurging on a better bottle of wine or a special ingredient as a treat can make for a memorable occasion.

The run up to the festive season is usually the busiest time for me in the restaurants and come Christmas day, I like to take things a bit easier and still maintain the family tradition at home in Mistley. I always, without fail, cook a turkey with my Mom’s cornbread stuffing. My mother used to prepare the whole bird, a task that took up the better part of Christmas day morning. However, I now find that by having the turkey boned out beforehand, I can have a bit of a lie-in and then relax with the family before lunch. I don’t use any old turkey, either. As always, my choice of bird is a Norfolk Black. Classified as a rare breed, it has an amazing depth of flavour and texture.

The stuffing, red cabbage and a special dessert can be prepared a day or two in advance; as a result the last minute organization should turn out to be a breeze.

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Roast Norfolk Black Turkey Breast in Aspalls Cider and Sage Sauce

15 December 2011

Serves 6 to 8

Ingredients

  • Large bunch fresh sage
  • 2 kilo boned Norfolk turkey breast (bones reserved)
  • 4 tablespoons olive oil
  • sea salt and freshly ground black pepper
  • 1 large onion, chopped
  • 2 large stalks celery, chopped
  • 2 carrots, peeled, trimmed and chopped
  • 3 cooking apples, cored and sliced
  • 3 bay leaves
  • 6 sprigs fresh thyme
  • 350ml  Aspalls cider
  • 1 litre chicken or turkey stock

Method

Insert 10 sage leaves under the turkey skin. Turn the breast over and secure a bunch of sage under the tenderloin. Rub skin with olive oil and season with salt and pepper.

In a deep roasting pan, saute the bones in oil until brown. Add the vegetables and saute for 10 minutes, stirring occasionally. Add apple slices, fresh herbs and 250ml and bring to a boil. Reduce slightly, then add stock. Continue reducing for about 10 minutes.

Set the turkey breast on top of the bones and vegetables. Place the roasting pan, uncovered in a preheated oven 200°C. Roast for about 1 hour or until turkey is golden.

Remove the turkey breast from the pan and loosely cover to keep warm. Strain the juices into a saucepan. Add the remaining cider and set the pan over high heat and reduce for a few minutes. Season to taste and serve hot.

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Basic Cornbread Stuffing

15 December 2011

Ingredients

  • 1 recipe Cornbread, broken up into small cubes and toasted
  • 60 to 12g unsalted butter
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 red pepper, cut into small dice (optional)
  • 2 cloves garlic, chopped
  • a small handful of flat parsley or chervil, chopped
  • 1 tablespoon fresh sage, chopped
  • 175g toasted chestnuts
  • 1 teaspoon salt
  • freshly ground black pepper
  • 250ml chicken or turkey stock
  • 1 to 2 eggs, well beaten (optional)

Method

Preheat oven to 200°C  Gas 6.

Turn the toasted corn bread cubes into a large bowl, breaking up the cubes with your fingers. Set aside.

In a large frying pan melt the butter over medium heat and add the onions, celery, pepper and garlic. Cook until the vegetables are tender, stirring often, about 5 minutes. Remove from heat and stir in the chopped herbs, chestnuts salt and pepper.

Pour the vegetable mixture over the corn bread and mix well. Moisten with the chicken stock and eggs, stirring until the stuffing is lightly moist but not packed together. Adjust the seasonings.

Turn the mixture into a large buttered baking dish. Bake uncovered in a 180°C oven until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes.

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My Mom’s Corn Bread

15 December 2011

8 servings

Position a rack in the upper third of the oven. Preheat the oven to 230°C Place a heavy 23 cm frying pan, preferably cast iron, or less desirably, a 20 x 20 cm baking dish:
1 tablespoon butter

Whisk together in a large bowl:

  • 275g cornmeal or polenta
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon sea salt

Whisk until foamy in another bowl:

  • 2 eggs
  • 500ml buttermilk

Add the wet ingredients to the dry ingredients and whisk just until blended. Place the pan or dish in the oven and heat until the fat is hot. Pour the batter in all at once. Bake until top is browned and the centre feels firm when pressed, 20 to 25 minutes.

This recipe can also be served immediately from the pan, cutting into wedges or squares. It is a great alternative to wheat bread as it is gluten-free.

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Braised Red Cabbage with Honey and Vinegar

15 December 2011

Serves 6 to 8

Ingredients

  • 1 small head red cabbage (about 900 g), quartered, cored, and thinly sliced crossways
  • 2 slices bacon, diced or use 30 g butter or a bit of olive oil
  • 3 tablespoons finely chopped onions
  • 4 tablespoons good-quality vinegar, Aspall’s Apple Balsamic is a nice option
  • 3 tablespoons honey
  • 1/4 teaspoon salt, if bacon is used, or 1 teaspoon if butter or oil is used
  • 1/8 tablespoon caraway seed

Method

Immerse the shredded cabbage briefly in cold water.
In a large non-reactive frying pan or casserole, cook the bacon or butter or oil over low heat until the fat is rendered. Add the onions and cook over medium heat until golden.
Lift the cabbage out of the water and add to the pan along with vinegar, honey, salt and caraway seeds. Cover the pan and cook over low heat until the cabbage is very soft, about 1 hour, adding boiling water if needed during cooking.

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