Pittwater Life December 2018 Issue
WIN A $500 Gift Card! Pittwater Xmas Guide. Battle Of The Bends. It's Time To Talk Turkey!
WIN A $500 Gift Card! Pittwater Xmas Guide. Battle Of The Bends. It's Time To Talk Turkey!
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Food <strong>Life</strong><br />
Serving up a mix of old<br />
and new for Christmas<br />
<strong>December</strong> is all about getting ready for Christmas. It is just<br />
one day… but an entire month is dedicated to getting prepared<br />
for it, and without question food plays a big part of it.<br />
I don’t know about you but we like to share the venue around and<br />
all contribute to the enormous spread found at the Bloom Family<br />
Table. For us it’s always a mix of traditional and Aussie; we just<br />
can’t let the hot turkey and glazed ham go (and why would you!).<br />
I hope you enjoy browsing this mix of the old and the new. Merry<br />
Christmas all – stay safe on the roads and in the surf. X Janelle.<br />
with Janelle Bloom<br />
Food <strong>Life</strong><br />
Recipes: www.janellebloom.com.au Photos: Adobe Stock. Roast Turkey Photo: bendearnleyphotography.com<br />
Roast turkey with<br />
bacon, pine nut &<br />
currant stuffing<br />
Serves 10<br />
6kg fresh or thawed frozen<br />
turkey, cleaned<br />
100g butter, melted<br />
2 tbs olive oil<br />
4 rashers bacon<br />
Bacon, pine nut & currant<br />
seasoning<br />
60g butter, chopped<br />
¼ cup olive oil<br />
250g bacon, rind removed,<br />
chopped<br />
2 large brown onions, finely<br />
chopped<br />
2 garlic cloves, crushed<br />
¾ cup currants<br />
5 cups breadcrumbs, made<br />
from stale bread<br />
1/3 cup thyme leaves<br />
¾ cup pine nuts, toasted<br />
key legs together with unwaxed<br />
string and tuck the<br />
neck flap under the wings.<br />
Combine the melted butter<br />
and oil, brush generously all<br />
the turkey. Lay bacon over<br />
breast. Place turkey on a<br />
roasting rack, breast side up<br />
in the roasting pan. Cover<br />
completely with baking<br />
paper and secure the entire<br />
roasting pan with foil.<br />
4. Roast for 1 hour. Remove<br />
turkey from the oven, baste<br />
with remaining butter mixture.<br />
Re-cover and roast for<br />
a further 1½ hours, basting<br />
every 30 minutes.<br />
5. Remove the foil and baking<br />
paper. Baste the turkey with<br />
the pan juices (this helps to<br />
colour the turkey) and roast,<br />
uncovered, for a further 25-<br />
30 minutes or until golden<br />
and just cooked through.<br />
The juices will run clear<br />
when the thickest part of the<br />
turkey thigh is pierced with<br />
a skewer. Remove the turkey<br />
from the pan and place on a<br />
warmed serving plate. Cover<br />
loosely with foil and set aside<br />
to rest for at least 30 minutes<br />
before carving. Reserve the<br />
pan juices to make the gravy.<br />
21cm (base) loaf pan on 200C<br />
(no fan) or 180C fan forced for<br />
25-30 minutes or until firm in<br />
the centre and golden around<br />
the edges.<br />
1½ cups Sicilian olives, pitted,<br />
finely chopped<br />
1 large lemon, rind finely<br />
grated, juiced<br />
4 tbs extra virgin olive oil<br />
3 tbs chopped fresh parsley<br />
2 tbs chopped capers<br />
1 garlic clove, crushed<br />
Chilli lime dipping sauce<br />
1 cup white sugar<br />
½ cup mirin<br />
2 limes, juiced<br />
2 tbs fish sauce<br />
4 tbs sweet chilli sauce<br />
4 tbs coriander leaves,<br />
chopped<br />
1. For the stuffing: cook the<br />
butter, oil, bacon, onions<br />
Barbecue Prawns<br />
and garlic in a frying pan<br />
over medium heat for 10<br />
with 3 dipping<br />
minutes, stirring occasionally<br />
sauces<br />
until onion softens.<br />
Serves 10<br />
Transfer to a large bowl. Stir<br />
in the currants. Set aside to<br />
4kg uncooked large prawns<br />
cool 15 minutes. Add the<br />
(about 40), in the shell<br />
breadcrumbs, thyme and<br />
Fresh herbs, crusty bread and<br />
pine nuts. Mix until well Janelle’s Tip #1: If using a frozen<br />
lemon wedges to serve<br />
combined. Season. Cool<br />
turkey, transfer it from the Chilli tomato sauce<br />
completely before stuffing freezer to the fridge two days 400g can diced tomatoes<br />
the turkey.<br />
before cooking to thaw. Fill the ¼ cup brown sugar<br />
1. Heat a barbecue grill on<br />
2. Place the oven rack in the turkey with the stuffing just ¼ cup apple cider vinegar<br />
high heat. Brush prawns<br />
lowest position of the oven before cooking it. Tip #2: The 2 tbs Worcestershire sauce with a little olive oil. Barbecue<br />
in batches for two<br />
so the turkey will sit in the stuffing should come together 1 tbs Dijon mustard<br />
centre. Preheat oven 160°C when you squeeze it in a ball 2 garlic cloves, finely chopped minutes each side. Remove<br />
fan forced. Select a 4-5cm but not feel wet and gluggy. If 2 tsp ground coriander<br />
to a platter.<br />
deep roasting pan a little wet, add more breadcrumbs; 2 tsp ground cumin<br />
2. For the chilli tomato sauce,<br />
larger than the turkey. if dry and crumbly, add a little 1 tsp dried chilli flakes<br />
blend or process the tomatoes<br />
3. Loosely stuff the turkey with oil. Tip #3: The stuffing can be Salsa verde mayo<br />
until smooth. Transfer to<br />
cooled stuffing. Tie the tur- cooked in a greased 10cm x ½ cup whole egg mayonnaise a saucepan, stir in the remain-<br />
72 DECEMBER <strong>2018</strong><br />
The Local Voice Since 1991
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