Gare to win in kitchen

Western Suburbs Weekly - - Weekly Life -

min­utes to cook.”

For those preparing a tur­key, Gare sug­gested rub­bing it with but­ter and cov­er­ing it with bak­ing pa­per while cook­ing to pre­vent it dry­ing out.

“A 5kg bird will take about four or five hours in the oven at about 160C,” she said.

“The best way to make sure it's cooked is to use a meat ther­mome­ter and stick the ther­mome­ter into the deep­est bit of thigh. It should be at least 75C , no less, to be safely cooked.”

Gare rec­om­mended turn­ing tur­key left­overs into a soup or Viet­namese-style salad, and loves “fried ham for Box­ing Day break­fast”.

The bud­get-con­scious can ease the pres­sure by re­plac­ing tur­key with chicken, stuff­ing it with cran­berry, fresh herbs and nuts.

“Don’t get stuck think­ing you have to have all those tra­di­tional things like fruit minced pies and plum pud­dings, be­cause they can cost quite a bit of money,” she said.

“I like a fes­tive chocolate Pavlova; they’re really cheap with four eggs, a cup of sugar, a pinch of this, a pinch of that and you’ve got a pav.

“Or use fresh fruit, which is cheap, de­li­cious, and oh so Aussie.”

Gare said she would be re­leas­ing her third book and a cloth­ing range in 2016 and work­ing on her kitchen col­lec­tion.

“I’m al­ways recipes,” she said.

“Ev­ery time I make some­thing I write it down; if it’s de­li­cious.”

writ­ing more

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