Christmas Turkey with all the trimmings, Stuffings and Relishes

I spent 1 hour compiling this recipe post yesterday and then blogger through a hissy fit and lost the lot, not even a draft copy totally devastated...but here we go, perhaps with less story this time...promise you yesterdays was worth reading....LOL

Sarah Sun a Facebook follower, requested that I share my Christmas Turkey Recipe, and I realised that I had started this last Christmas well the recipe for the Stuffing balls, so I thought perhaps its almost time for Christmas in July let's share the lot in one post.

Christmas is special in our family, and my sister and I now take turns in hosting the Christmas Day lunch, but for the last few years I have always brought the Stuffing balls to her home too. I can thank Coles and their free magazines for a lot of these recipes, from the simple PROSCIUTTO-WRAPPED TURKEY which is a family favourite all year not just at Christmas, which are accompanied by CRANBERRY RELISH in the 2007 magazine and I think the same year in the TASTE best ever freebie came the CRANBERRY STUFFING BALLS. Then more recently in 2009 I decided on my turn to cook that I would try and debone and stuff a turkey breast using ROLLED TURKEY BREAST WITH PISTACHIO AND CRANBERRY STUFFING Recipe by Bill Granger from bill's food, served with my new favourite CRANBERRY CHERRY & ALMOND RELISH

PROSCIUTTO-WRAPPED TURKEY

Serves 8

Prep 30 mins

Cooking 1 1/4 hours

Ingredients

• 1Kg Steggles Turkey Breast Roast, thawed
• 5 slices prosciutto

1. Preheat oven to 200C. Remove the plastic from the foil container and cover the turkey breast roll with a piece of foil. Place in the oven, cook for 45 minutes. Remove from the oven and remove the piece of foil. Carefully invert the turkey roll into a large baking pan, and discard the original foil container.
2. Drape the prosciutto over the turkey, and use toothpicks to secure each end (I have never used the toothpicks). Return to the oven for 30 minutes.

CRANBERRY RELISH

Ingredients

• 250g jar whole berry cranberry sauce
• finely grated rind of 1 orange
• 2 teaspoons chopped fresh thyme

Combine the cranberry sauce, orange rind and thyme; set aside. Serve with the Turkey!!

Pictured above Cranberry Relish and just under the spinach leaf is one of the Stuffing Balls.

CRANBERRY STUFFING BALLS

Prep 20 mins

Cooking 25 mins

Makes 16

Ingredients

• 4 slices prosciutto
• 1 tablespoon olive oil
• 1/2 small red onion, finely chopped
• 2 garlic cloves, crushed
• 2 1/2 cups stale white breadcrumbs
• 75g dried cranberries
• 1 egg, lightly beaten
• 1 tablespoon chopped fresh sage
• 50g butter, melted

1. Preheat oven to 200c. Line a baking tray with baking paper. Cut each prosciutto slice length ways into four pieces.

2. Heat oil in a non-stick frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion is soft. Transfer to bowl. Add breadcrumbs, cranberries, egg, sage and butter. Season with salt and pepper. Mix well to combine.

3. Shape tablespoons of mixture into 16 balls. Wrap one slice of prosciutto around each ball. Place on prepared tray. Bake for 15 to 20 mins or until browned and heated through. Serve.



ROLLED TURKEY BREAST WITH PISTACHIO AND CRANBERRY STUFFING

Recipe by Bill Granger from bill's food

Turkey Ingredients

• 1 x 1-1.5kg boneless Turkey breast with skin (I could only get a breast on the bone - so with my Dad's help we soon learnt how to debone it - well worth the hard work.)
• 1 tablespoon melted Butter

Pistachio and cranberry stuffing Ingredients

• 40 g Butter
• 1 Onion chopped
• 100 g chopped pancetta rind removed
• 1 crushed Garlic Clove
• 120 g fresh white breadcrumbs
• 1 tablespoon chopped fresh Sage
• 100 g craisins (sweetened dried cranberries)
• 50 g roughly chopped Pistachios
• sea salt
• Ground black Pepper

Turkey Method

Preheat the oven to 190°C (375°F/Gas 5). Put the turkey breast, skin-side-down, on a board.

Spoon the cooled stuffing down the middle of the breast and then roll up the turkey to enclose the stuffing.

Tie the turkey with kitchen string every 2 cm (about an inch) to secure and then place in a large roasting tin.

Brush the entire surface of the turkey with melted butter.

Roast for 40 minutes, or until golden brown and the juices run clear when you poke a skewer into the thickest part of the breast.

Cover loosely with foil and leave to rest for 15 minutes before carving.

Pistachio and cranberry stuffing Method
Heat the butter in a large frying pan over medium heat.
Add the onion and cook, stirring occasionally, for 3–4 minutes until softened.
Add the pancetta and cook, stirring occasionally, for 5 minutes until cooked through.
Add the garlic and cook for another minute.
Tip everything into a large bowl.
Add the breadcrumbs, sage, craisins and pistachios, season well and stir together.
Leave to cool completely before using.

Link to previously posted
CRANBERRY CHERRY & ALMOND RELISH


Then I guess I should share this wonderful ham recipe with you too....enjoy and happy Christmas be it July or December!!!

Tomato soup with Cashew and coconut Sambal

Well growing up, I had a thing about textures and soups and casseroles, not sure if it was that we had dogs and mum cooked the dog food in a pressure cooker or what but well needless to say I was a fussy child and didn't eat much when it came to soups or casseroles, but as I have grown up I have learnt to enjoy them, as long as I cook them...yep definitely a deeper issue there but we are not going into it...where I was headed with this post was that one of the soups I loved and still do is canned tomato soup....but let me tell you having cooked this little recipe, not sure if I can ever manage to eat tomato soup from a can ever again, this recipe is simple quick and well let's just say delicious, having eaten a bowl for lunch I just new I had to share it with you today!!!

Recipe from Bill Graingers cookbook Bill's Basics

Ingredients
2kg plum tomatoes, halved
1 red capsicum, halved and deseeded
6 garlic cloves, peeled
1 small carrot, diced
60ml olive oil
2 teaspoons ground coriander
2 teaspoons ground cumin
a pinch of dried chilli flakes (optional) (I added it, and it made for a nice warming glow)
250ml (1cup) chicken or vegetable stock
125ml (1/2 cup) coconut milk

to serve cashew and coconut sambal (see below)

MethodPreheat the oven to 200 C. Put the tomatoes, capsicum, garlic and carrot in a large casserole dish, drizzle with olive oil, sprinkle with the spices and season with sea salt and ground black pepper. cover with a lid or foil and bake for 1 hour. Uncover and bake for a further 30 minutes, or until the vegetables are well cooked.

Transfer the vegetables to a food processor or blender and mix until smooth.

Return the mixture to the casserole dish or a large heavy-based saucepan and add the stock and coconut milk. Stir well and cook over medium heat until warmed through. Ladle into serving bowls and serve topped with a little cashew and coconut sambal.



Cashew and Coconut Sambal
50g (1/3 cup) cashew nuts
50g (1/3 cup) flaked coconut
a large handful of coriander leaves

Put the cashews, coconut, coriander leaves, a pinch of salt and 60ml(1/4 cup) water in a blender or food processor and process until roughly chopped.

I dare you not to enjoy this one, and whats more perfect is the high dose boost of vitamin C and well, on a wet cold winters day, just the colour alone is bound to warm you up and make you feel good...well it did for me!!!

Pink Grapefruit, Bean and Cashew Salad with Lime Dressing

Heading off to Melbourne for a Ange's Birthday Party and called before leaving, this is her please bring this recipe with you post.....
One I made when she last visited here.....sorry no pictures maybe after we make it Melbourne.

Another family favourite Recipe by Bill Granger from Everyday

Serves 4

Ingredients

• 1 large ruby grapefruit
• 400G green beens, topped but not tailed
• 3 tablespoons cashew nuts
• Large handful fresh corianer leaves
• 3 spring onions, sliced on the diagonal
• Lime Dressing - see below

Method

1. Peel the grapefruit by slicing off both ends. Stand the end of the fruit on a board and, following the curve of the grapefruit, slice off all the peel and pith with a sharp knife. Slice out segments of the grapefruit by cutting between the membrane.
2. Blanch the beans in boiling water for 1-2 minutes until just tender. Refresh in cold water.
3. Heat a frying pan over high heat and cook the cashews, stirring, for 2-3 minutes until lightly roasted. Roughly chop the nuts and set aside. Toss the grapefruit, beans, coriander and spring onions with the dressing. Arrange on a large serving plate and sprinkle with roasted cashews before serving.

Lime Dressing

• 30ml Fish Sauce
• 30ml Lime Juice
• 1 Tablespoon soft brown sugar
• 1 Small red chilli, finely chopped.

Stir together all the ingredients until the sugar has dissolved.

Stir-Fried Rice Noodles with Chicken & Snake Beans

Another family favourite Recipe by Bill Granger from Feed Me Now
Bill says"This is the replacement take-away meal. I guarantee you can make this faster than you could order and pick something up" and we agree
Serves 4
Ingredients

450g flat rice noodles (fresh or dried)
2 tablespoons mild-flavoured oil, such as sunflower
600g chicken mince
4 garlic cloves, crushed
200g snake beans or green beans, topped and cut into 3cm lengths
60ml sweet chilli sauce
60ml fish sauce
60ml dark soy sauce
60ml light soy sauce
1 tablespoon sugar
handful Thai basil leaves(or sweet basil leaves)

Prepare the flat rice noodles according to the packet instructions

Place a wok or frying pan over a high heat and add the oil. Add the chicken mince and brown well, stirring frequently, then add the garlic and beans, Cook stirring for 2 minutes.

Add all of the sauces along with the sugar and stir well. Add the prepared rice noodles and toss to combine. Remove from the heat, stir through the basil and serve in warm bowls.

Sadly no picture - we had this one for dinner last night, and each time we cook it we play with it a little with the veggies we have on hand.

Last night was no exception - no snake beans, so a few green beans, some julienne of carrots, and capsicum....an it was delicious

Indian Style Salmon Curry with Tomato & Lime

Well having just got a phone call from Janet who is craving my 12 hour dinners - and this one in particular....so this recipe share is for them, and I know whilst they eat they will remember us.

Recipe by Bill Granger from Feed Me Now Image Source Serves 4

WHAT YOU WILL NEED 

• 2 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 400g tin chopped tomatoes
• 10-15 fresh curry leaves
• sea salt
• 250ml chicken or fish stock
• 1 teaspoon caster sugar
• Juice of 1 lime
• 900g skinless salmon fillet
• freshly ground black pepper

to serve

• Steamed rice
• coriander leaves
• dollop of yoghurt
• finely diced white onion, diced red tomatoes, salt and pepper - combined to make salsa

Method

1. Heat the olive oil in a large heavy-based pan over a medium-low heat.Add the onion and cook stirring occasionally, for the 5 minutes or until translucent. 
2. Add the ground coriander, cumin and turmeric, and cook, stirring for another 2 minutes or until fragrant.
3. Add the cayenne, tomatoes, curry leaves and 1 teaspoon salt, then pour in the stock. Cook, stirring frequently, for 10 minutes. 
4. Add the sugar and lime juice and cook for 1-2 minutes.
5. Meanwhile, cut the salmon into 3cm cubes. Add to the pan and simmer for 2-3 minutes, then remove from the heat. 
6. Set aside for 5 minutes to allow the salmon to finish cooking in the residual heat. Season with salt and pepper to taste.

***I like to serve this with a fresh tomato and onion relish, and a salad of baby spinach, red onion and cucumbers. Also a nice yoghurt and mint raita.

Bills Gooey Chocolate Cake with raspberries

I love chocolate and raspberries for me they are a match made in heaven, and just perfect for our Easter BBQ gather with friends and family.

YOU WILL NEED
For the Topping

• 100g good quality chocolate {I used the 80% Lindt}
• 100g raspberry jam
• 125ml cream

For the Cake

• 30g good quality cocoa powder
• 60ml milk
• 1/2 teaspoon
• natural vanilla extract
• 90g raspberry jam
• 115g butter, softened
• 65g caster sugar
• 2 medium eggs
• 125g plain flour
• 1 1/2 teaspoons baking powder
• pinch of sea salt
• 80g raspberries, plus extra to serve

Method

1. Preheat the oven to 180 degrees Celsius. Generously grease a 22cm round cake tin.
2. For the topping, put the chocolate, jam and cream into a small pan over medium heat. Stir until smooth, then pour into the prepared tin.
3. In a bowl, mix the cocoa powder with 125ml boiling water, stirring until smooth, then add the milk, vanilla and jam, whisking to combine.
4. In a large bowl, cream the butter and sugar together until light and fluffy, then add the eggs, one at a time, mixing well after each. 
5. Sift the flour, baking powder and salt into a separate bowl. 
6. Using a large spoon, fold the dry ingredients and cocoa mix into the creamed mixture, alternating the two, {I was really worried at this stage it looked a bit like a mess and not as fluffy as i thought - but i soldiered on} then fold the raspberries through.
7. Pour the mixture into the cake tin, ensuring you spread it right to the edges and cover the topping completely. Bake for 30-35 minutes or until firm.
8. Leave the cake to cool in the tin for 15 minutes (if not serving straight away you can refrigerate the cake in the tin, but you will need to warm it in the oven before turning it out.) {believe this tip - don't try and do it any other way - LMAO - I had baked the day before and left in the tin in the fridge overnight and then let sit on the sideboard for about 30 minutes before trying to take it out of the tin, but nope, into the oven for about 10 minutes and then let sit upside down on the cake plate for a bit till it came out - yes i panicked again}
9. Turn the cake out onto a plate. You may need to scrape some of the sauce out of the tin and spread it over the top of the cake. {yes I did} Serve warm or cold with fresh raspberries. {and a dollop of creme fraiche}

Recipe by Bill Granger from Feed Me Now Serves 8