It’s that time of year when the Turkey needs stuffing! This year I’ve gone for a Butterfly Turkey Crown, which I’ll spread the stuffing over before I fold back together and roast. I’ve plumped for this slightly smoky Pork and Pancetta stuffing which should keep the breast moist and flavourful.
If you don’t have a bird to stuff just roll it into balls and cook for 20 mins or so until they are cooked though and browned.
2 onions, chopped
1/3 lb (150 g) mild pancetta, cut into fine dice
2 tablespoons (30 ml) olive oil
8 oz (227 g) white button mushrooms, coarsely chopped
4 cloves garlic, finely chopped
1 lb (454 g) pork sausage meat
3 cups (750 ml) bread cubes, without the crust
Zest of 1 unwaxed Lemon
1 tsp Dried Thyme
1 tsp Dried Oregano
Salt and pepper
1.In a large saucepan, soften the onions and pancetta in the oil. Add the mushrooms and garlic and cook for about 5 minutes, then leave to cool.
2. Add the sausage meat, cooled onion mixture, breadcrumbs and lemon zest along with the herbs and seasoning to a large bowl and mix thoroughly.
Use to stuff the bird of your choice or roll into balls and cook separately and serve……..
I’ve been watching last year Oregano grow like mad this year and needed to cut it back before it went to seed. I was wondering what to do with leaves rather than just dump them in the compost when I remembered this recipe in Paul Hollywood’s Bread
book, that Kimbob’s bought me for Valentine’s
Makes: 1 loaf
Tip: I use dried yeast when making wholemeal bread as the re-activation in warm water gives the heavier wholemeal flour a helping hand to rise. Feel free to use easy bake dried yeast or fresh if you want. You don’t need to activate the Easy Bake yeast just add it to the flour and stir in.
50 g butter, diced and softened to room temperature
1 large bunch of oregano, de-stalked and finely chopped
300 ml water
Activate the dried yeast by whisking the sugar into 160 ml of the water until dissolved, then add the yeast and whisk again. Leave in a warm place for 10 – 15 mins or until 2cms of froth covers the surface, whisk again and use (Not required for Easy Bake yeast)
Add the flour, salt and chopped herbs into a bowl and mix thoroughly
Add the butter and rub completely into the flour mix
Slowly add the yeast and water and mix in with your hands until all the flour from the side of the bowl, has been incorporated.
Transfer the dough to a floured surface and knead for 6 minutes. Put the dough back into the bowl and leave to rise for 2 to 2.5 hours until doubled in size.
Lightly grease a baking sheet. Return the dough to the floured surface and shape into a ball, then slightly flatten with your hands and dust with some rye flour. Using a sharp knife, mark out the traditional square shape on top of the dough, pop onto a baking tray and leave to rise for 1 hour.
Preheat the oven to 220°C/gas 8. Bake for 30 minutes until until the bread is risen, the crust is golden brown and sounds hollow when tapped on the bottom and transfer to a wire rack to cool.
Enjoy with butter, or as the base for a slice or two of Mature Cheddar Cheese on toast or dunked in a bowl of my Bacon and Lentil or MinestroneSoup
The best roast spud are crisp and crunchy on the outside while being soft and fluffy on the inside. They are the classic side to any roasted meat. Adding semolina just before roasting adds extra crispiness to the spud too!
My favourite variety of potato to use is Desirée, but Romano and King Edward are also good for roasting
100g fat or any oil with a high smoke point. Goose or duck fat is perfect as it has a high smoking point (reserved from the Two Fat Ladies Roasted Goose recipe is best)
1 heaped tbsp of Semolina (optional)
Pre heat the oven to 220°C/200°C fan/425°. Put the fat or oil into a heavy based roasting tin, and pop into the oven to melt and heat.
Thinly peel the potatoes using a potato peeler and cut in fairly even sized pieces , lengthways is best as it give you more edges to crisp up.
Pop them into a pan, cover with cold water and a pinch of salt and bring to the boil. Leave to simmer for around 10 mins until they fare starting to go fluffy. To test this lift one of the potatoes, and scrape the edge with a fork, if it’s still smooth then cook for a minute or tw longer.
Drain the potatoes using a colander, and put back into the hot pan, placing it back on the heat for a moment to dry the potatoes off.
Put the semolina on top of the potatoes and pop a lid onto the pan and give them a quick shake, this will distribute the semolina and rough up the edges of the potatoes too.
Remove the roasting tin from the oven and place on the hob on a high heat,
Put the potatoes into the pan a few at a time and using a spoon baste them with the hot fat\oil (this seals them and stops them from being greasy). Be careful not to burn yourself with the sizzling fat.
Put the tray back into the top of the oven for 40 to 50 mins, until they are golden brown.
Bearnaise sauce is a derivation of the classic Hollandaise sauce, the difference is that it’s flavoured with Tarragon. Bearnaise is my favourite sauce to accompany a good pan seared steak (preferably a big old lump of well aged Rib Eye).
Serves 4 – Gluten Free*
300g clarifed butter or ghee, melted and kept warm