Christmas Table

Christmas Roast Turkey with stuffing

Christmas Roast Turkey with Mushroom Stuffing

Serves – 8 people

Prep – 30 minutes

Cooking – 3 ½ hours

Ingredients

  • 3kg fresh or thawed whole turkey
  • 1 packet of McCain Sliced Mushrooms
  • 3 rashes of bacon – rind removed and diced
  • ½ cup of pecans – roughly chopped
  • ¼ cup of dried cranberries
  • 1 medium onion – diced
  • 2 celery stick – finely diced
  • 3 cloves of garlic – crushed
  • 1 tbs of fresh rosemary leaves
  • 1 tbs of fresh thyme leaves
  • 1 tbs of fresh parsley leaves
  • 2 ½ cups of sourdough bread – cut into 1cm cubes
  • 2 eggs – beaten
  • 50g butter
  • 1 tbs of olive oil
  • Salt and pepper

Method

  1. Heat butter and olive oil in a medium pan over a high heat. Add onion, garlic, celery, bacon, rosemary and thyme and cook for 3-5 minutes or until onion is tender and bacon is golden.
  2. Add McCain Sliced Mushrooms and cook for 3-5 minutes or until mushrooms are tender and mixture is dry.
  3. Add sourdough, cranberries, pecans and parsley to a large mixing bowl and stir well to combine. Add McCain Sliced Mushroom mixture to the dry ingredients and season to taste with salt and pepper. Add eggs and mix well to combine.

TIP: if you’re making the stuffing the night ahead simply add the eggs to the mixture the following day, prior to stuffing the bird.

  1. Preheat a fan-forced oven to 160°C. Wash the bird and cavity and pat dry with paper towel. Stuff the bird with the McCain Sliced Mushroom stuffing, ensuring you leave room for the stuffing to expand, and secure the legs with kitchen twine. Cover the breasts, wings and leg tips with oiled al-foil to ensure they don’t burn during cooking.

TIP: if you have leftover stuffing, wrap it in al-foil and place in the oven for the last 30 minutes of the birds cooking.

  1. Place the bird in the oven and for 55minutes per kg. 30 minutes before the bird is cooked, remove from the oven and remove al-foil and pierce skin with a skewer to allow for self-basting.
  2. Remove the bird from the oven, check that the bird is cooked by seeing that the juices run clear and the internal temperature of the bird reaches 80°C and allow to rest for 10 minutes before serving. Serve with McCain Potato Roasts, McCain Baby Carrots, McCain Super Juicy Corn Cobbettes and McCain Peas.

Remember: never thaw a turkey on the bench or in the sink. Always thaw in the refrigerator and allow 13 hours per kg.

Christmas Table

Roast Turkey with Mushroom stuffing  

Christmas Table

Ho Ho Ho, Merry Christmas [in July]!

If you’re a fan of giving people the bird, then this killer recipe for stuffed turkey will be right up your ally. This lean, mean, turkey machine is stuffed with mushrooms, cranberries and pecans AND served with all the Christmas trimmings making it perfect to share with a crowd. If you’re not a fan of the big bird, crowds, or you find the task of cooking a whopper like this too daunting then try adapting the recipe for a baked chicken, or even rolled pork loin. YUM!

Serves – 8 people

Prep – 30 minutes

Cooking – 3 ½ hours

Ingredients

  • 3kg fresh or thawed whole turkey
  • 1 packet of McCain Sliced Mushrooms
  • 3 rashes of bacon – rind removed and diced
  • ½ cup of pecans – roughly chopped
  • ¼ cup of dried cranberries
  • 1 medium onion – diced
  • 2 celery stick – finely diced
  • 3 cloves of garlic – crushed
  • 1 tbs of fresh rosemary leaves
  • 1 tbs of fresh thyme leaves
  • 1 tbs of fresh parsley leaves
  • 2 ½ cups of sourdough bread – cut into 1cm cubes
  • 2 eggs – beaten
  • 50g butter
  • 1 tbs of olive oil
  • Salt and pepper

Method

  1. Heat butter and olive oil in a medium pan over a high heat. Add onion, garlic, celery, bacon, rosemary and thyme and cook for 3-5 minutes or until onion is tender and bacon is golden.
  2. Add McCain Sliced Mushrooms and cook for 3-5 minutes or until mushrooms are tender and mixture is dry.
  3. Add sourdough, cranberries, pecans and parsley to a large mixing bowl and stir well to combine. Add McCain Sliced Mushroom mixture to the dry ingredients and season to taste with salt and pepper. Add eggs and mix well to combine.

TIP: if you’re making the stuffing the night ahead simply add the eggs to the mixture the following day, prior to stuffing the bird.

  1. Preheat a fan-forced oven to 160°C. Wash the bird and cavity and pat dry with paper towel. Stuff the bird with the McCain Sliced Mushroom stuffing, ensuring you leave room for the stuffing to expand, and secure the legs with kitchen twine. Cover the breasts, wings and leg tips with oiled al-foil to ensure they don’t burn during cooking.

TIP: if you have leftover stuffing, wrap it in al-foil and place in the oven for the last 30 minutes of the birds cooking.

  1. Place the bird in the oven and for 55minutes per kg. 30 minutes before the bird is cooked, remove from the oven and remove al-foil and pierce skin with a skewer to allow for self-basting.
  2. Remove the bird from the oven, check that the bird is cooked by seeing that the juices run clear and the internal temperature of the bird reaches 80°C and allow to rest for 10 minutes before serving. Serve with all the trimmings!

Remember: never thaw a turkey on the bench or in the sink. Always thaw in the refrigerator and allow 13 hours per kg.

Enjoy!

Berry Sponge Cake

Frozen Berry Sponge Cake

Frozen Berry Sponge Cake 1

This cake is easily one of my favourite cake creations . It’s simple and utterly delicious. Studded with  plump and juicy berries and refreshing raspberry ripple ice cream it’s sure to be a Christmas hit and a summer classic.

Ingredients – Cake

  • 1 x store-bought double unfilled sponge cake
  • 600ml softened Raspberry Ice Cream
  • ½ packet of Season’s Choice Three Berry Mix
  • ½ packet Season’s Choice Three Berry Mix – thawed, to decorate and serve

Ingredients – Raspberry Coulis

  • 2 cups of Season’s Choice Raspberries – frozen
  • 1/3 cup of caster suagr
  • 1 tbs of lemon juice

Ingredients – Cream Cheese Frosting

  • 125g of cream cheese – room temperature
  • 30g of butter – softened
  • 1 tsp of vanilla essence
  • 1 ½ cups of icing sugar

Frozen Berry Sponge Cake 2

Method

  1. Place 1 layer of sponge cake on a freezer suitable tray, spread with raspberry ice cream and top with ½ packet of Season’s Choice Three Berry Mix. Top with remaining cake layer and place in the freeze overnight, or for at least 4 hours.
  2. Place cream cheese, butter and vanilla in a bowl and using an electric mixer beat until pale. Gradually add icing sugar mixture and beat until combined.
  3. Transfer frozen cake to a serving plate. Top with cream cheese frosting and decorate with Season’s Choice Three Berry Mix. Refrigerate 30 minutes to soften slightly before serving.
  4. Meanwhile, place frozen Season’s Choice Raspberries, lemon juice and sugar into a large non-stick frying pan and stir to combine. Heat, stirring often over medium heat until bubbling and reduce heat and simmer for 5 minutes or until berries are very tender. Using a wooden spoon, crush raspberries until pureed. Remove from heat and set aside to cool. Pass Raspberry mixture through a fine sieve to strain and discard seeds.
  5. Serve Frozen Berry Sponge Cake with Raspberry Coulis and thawed Season’s Choice Three Berry Mix.

Frozen Berry Sponge Cake 3

Three Berry Cocktail Swizzles

Three Berry Cocktail Swizzles

Add a Three Berry Cocktail Swizzle to your summer beverages for a delicious and cooling treat. Use lemonade for kids or add some sparkling wine or gin for the big kids.

Ingredients

  • 1 packet of Season’s Choice Three Berry Mix
  • 1 bottle of lemonade or sparkling wine
  • 1 bunch of fresh mint
  • Ice cubes, to serve

Method

  1. Remove the lower leaves from the fresh mint stalks leaving the top leaves intact.
  2. Make a hole in the centre of each berry using a wooden skewer and carefully tread each berry on to the mint stalk, using the blueberries as the last berry to form a stopper.
  3. Place in a glass, top with lemonade or wine and an ice cube if desired. Serve.

15 Minute Monday – White Bean and Chickpea Mash

White Bean and Chickpea Mash

White bean and chickpea ‘mash’ is the perfect accompaniment to steak and veggies or as a side for Christmas roasts. This garlicky, lemony, ultra-fabulous, utterly addictive bean mash is a wonderful substitute for those looking to kick potatoes.

Ingredients

  • 1 can of white beans – drained
  • 1 can of chickpeas – drained
  • 1 tsp of dried rosemary
  • 1 tbs of crushed garlic
  • 1/4 cup of olive oil
  • 1/4 cup of lite thickened cream
  • Juice of half a lemon
  • Salt and pepper to taste

Method

  1. Heat olive oil in a small pot over a medium heat. Add garlic and rosemary and cook, stirring until fragrant.
  2. Add white beans, chickpeas and lemon juice to the pan and allow to cook, stirring for 3-5 minutes or until warmed through.
  3. Add cream to the beans and use a potato masher or fork to roughly mash/squish the beans.
  4. Season with salt and pepper and serve!

Enjoy xx