Friday, 18 January 2013

The Mains

And onward I trot!....To The Mains!

This was the lovely de-boned Turkey Crown I had from my local Butchers (Edmonstons). It weighed just over 2kgs and took about 1 hour 45 mins to cook in my fan oven. The quality speaks for itself  (especially as they had that many orders for them in all 3 men got lost in the walk in fridge) and the meat was delish. On Christmas day I cooked this simply with sea salt and cracked black pepper on the top, rubbed in with a little oil.

It fed me and Josh well and had plenty left over for a Turkey Gratin.

I got this recipe from the Co-op Magazine

You will need:

  • Left over turkey chopped into pieces (enough to cover the bottom of your chosen dish)
  • 15g unsalted butter
  • 1 tablespoon of olive oil
  • 70g pancetta (or bacon lardons if you prefer)
  • 1 clove of garlic (I upped it to 2 as i'm a garlic head)
  • 25g plain flour
  • 1/2 tsp mustard powder
  • 600mls of semi skimmed milks
  • 80g of mature cheddar
  • 55g flaked almonds
  • 25g of parmsan cheese
The original recipe suggests using individual ramekins which I have done but this also works well in a larger dish. You will need to adapt amount of ingredients for the sauce accordingly

1. preheat oven to 180 for fan or 170 for normal oven and place the turkey into your dishes to cover the base
2.. melt butter and oil in pan and add the pancetta and fry for a few minutes (I like mine crispy) and add the garlic. Stir in the flour and coat each pancetta cube. then add mustard powder (and a splash of white wine if you fancy) and gradually stir in the milk. The sauce will quicken thickly so make sure you keep stirring. Add the cheddar and season to taste.
3. Add paramsan to the top and cook for around 25 mins. 

This can be used as the main part of a roast or even with some crusty bread. I personally added a little more mustard powder for that punch.

Honey and Mustard Rub Perfect for a Gammon joint

I laced my gammon with cloves then mixed mustard powder with water to create a thick paste. I then added a couple of tablespoons of honey and mixed together well. I used a brush to add the majority of the rub to the gammon then drizzled all over. Cook as normal but keep a keen on the honey to make sure it doesn't burn!

Sorry about the lack of piccys here but Josh is out sledging and pics are on his phone!

Eat Drink and Be Merry


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