January 3, 2010
Has it only been the third day of 2010? Somehow it felt like ages already! I’m also having a bit of a withdrawal symptoms from not blogging in the last few days, and by now, it is taking me a little bit of an effort to remember the things I did in the last few days! Where has all the time gone?
I don’t do resolutions, but I do think that 2010 is gonna be an interesting year. The song, Feeling Good comes to mind:
“Birds flying high
You know how I feel
Sun in the sky
You know how I feel
Breeze driftin’ on by
You know how I feel
It’s a new dawn
It’s a new day
It’s a new life
For me
And I’m feeeeeeeling gooooooooooooooood”
Currently, THAT’s exactly how I feel! Happy New Year!
January 3, 2010
The vegetable dish here came almost as an after-thought; perhaps as a result of being a true-blue carnivore, but nevertheless an important component of any meal. That being said, I sorta concocted the recipe as I went along and it turned out mighty good!
Here’s the recipe:
Spiced vegetable
2015-07-14 17:37:24
- 6-8 small potatoes cut-up in chunks
- 1 carrot
- 1 brocolli or other veg as desired(optional)
- A handful of fresh herbs (parsely, marjoram, thyme, italian basil, rosemary, sage)
- Salt to taste
- yellow onion (sliced)
- Some black pepper
- Olive oil
- Stock/Juice from the roasted turkey (optional)
- Boil the taters and carrots for about 10-15 mins till they become rather soft. Then drain the water and set aside on a a baking tray
- Top the boiled taters and carrots with the sliced onions
- Add in the fother vegetables, fresh herbs, salt and pepper to taste
- Sprinkle over the olive oil liberally
- Add the stock/juices from the roast turkey and mix all of them thoroughly then set aside for about 15 mins
- When about ready to serve, pop the baking tray into the oven to brown the taters and carrots for about half and hour.
- Serve hot.
Grubbs n Critters https://grubbsncritters.com/
January 3, 2010
Not only are turkeys healthy, this recipe which I got off the internet, recommended by Mars (I believe inspired by Nigella Lawson) became quite a hit! Given that it was my first time trying to roast a turkey, I was pleasantly surprised that it turned out really well. This spiced roast turkey was really juicy, super-moist and one of the best tasting turkeys I have ever tasted so far.
Here’s the recipe:
Spiced Roast Turkey
2015-07-14 17:40:27
- 2-3kg turkey
- about 6 litres cold water
- about 125g salt
- 200g light brown sugar
- 1 pint boiling water
- 3 tbsp black peppercorns
- 1 cinnamon stick, broken
- 1 tbsp caraway seeds
- 4 cloves
- 2 tbsp allspice berries
- 4 star anise
- 2 tbsp white mustard seeds
- 2 onions quartered
- 1 x 3in/6cm piece of ginger, cut into 6 slices
- 1 orange, quartered and squeezed to release the juice
- 4 tbsp maple syrup
- 4 tbsp clear honey
- 4 bay leaves torn into pieces
- handful fresh herbs (rosemary, sage, marjoram, thyme)
- 125g butter
- 3tbsp maple syrup
- black pepper
- Begin by dissolving the salt and brown sugar in the boiling water. Allow to cool before adding it to a big container for the turkey
- Add the brine solution, the water and all of the other brining ingredients to the container you are using. Mix well.
- Untie and remove any string or trussing that is attached to the turkey and then wash inside and out under cold water. Now sink the bird into the liquid adding more water if necessary to completely submerge it. Refrigerate or put into a cool place. I marinated this for 2 whole days in the fridge. Turn the turkey over at least once during this time.
- Remove the turkey from the brine and rinse inside and out under cold water. Dry thoroughly using kitchen towel. Allow to come up to room temperature for an hour or 2 as this helps to ensure proper and safe heat penetration.
- Preheat the oven to 220C (My oven is small, so I put it at about 180 degree celcius)
- Put the butter and maple syrup into a saucepan together and place over a low heat. Stir until the butter is completely melted and the two ingredients are combined.
- Generously brush the maple butter glaze all over the turkey and season with freshly milled black pepper.
- In a large roasting tin, place two long lengths of kitchen foil, one widthways and the other lengthways (forming a rather large “cross”). Place the turkey on top of the foil. Now fold the closest piece upwards and form a pleat where the ends meet above the breast. Then fold the other piece of foil upwards and crimp and fold to create a loose parcel that allows air to circulate around the breast.
- Put the turkey into the oven and cook for 40 minutes before lowering the temperature to 180C. Now continue to roast for about another 2 hours.
- Remove the turkey from the oven and carefully peel back the foil to expose the breast. Baste with some of the juices from the pan. Turn the heat back up to 220C and roast for about another 20 minutes or the breast is golden brown.
- Very carefully lift the turkey from the pan and place on a cutting board. Leave to rest for at least 30 minutes loosely covered with foil.
- Turkey is safe when cooked to a minimum internal temperature of 165°F/74°C as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. At this temperature, the turkey will be cooked perfectly and safely yet remain beautifully moist.
Grubbs n Critters https://grubbsncritters.com/
