The Irish Times - Friday - The Ticket - - FOOD -

lo­cal pub on Christ­mas Eve where we get to meet my mates from home and friends that come home from abroad. What is the most mem­o­rable present you’ve ever re­ceived? My first bike, brand spank­ing new; I fi­nally had wheels! What is the most mem­o­rable present you’ve ever given? A knit­ted stock­ing full of spe­cial presents and to­kens. What is your favourite Christ­mas song and movie? An­other guilty plea­sure. Last Christ­mas by Wham; Trad­ing Places What do you wear to make Christ­mas Day ex­tra spe­cial? Fairy lights. Suit­able for a smaller Christ­mas din­ner, peo­ple with lim­ited oven space, or those who would rather not be still eat­ing turkey into 2013! The slow cook­ing en­sures the meat stays beau­ti­fully moist, and there’s al­ways plenty of juice for mak­ing good gravy. You can make this with red wine for a bet­ter coloured gravy, or maybe try a dry cider. ❙❙❙ 3 car­rots peeled and diced ❙❙❙ 3 ribs of cel­ery diced ❙❙❙ 2 large onions diced ❙❙❙ Large hand­ful of fresh thyme ❙❙❙ Hand­ful of fresh sage leaves ❙❙❙ 4 cloves of gar­lic crushed ❙❙❙ 200g smoked ba­con / lar­dons


❙❙❙ 3 turkey legs ❙❙❙ 750ml dry white wine ❙❙❙ 500ml of good chicken stock ❙❙❙ 1 tea­spoon of all­spice berries ❙❙❙ Hand­ful of dried apri­cots ❙❙❙ 1 ta­ble­spoon of red cur­rant jelly ❙❙❙ 1 ta­ble­spoon of salted but­ter Pre-heat the oven to 150 de­grees. Brown the ba­con ina large oven proof pot on the hob un­til crispy. Re­move with a slot­ted spoon to a plate with kitchen towel.

Toss in the onion, car­rots and cel­ery. Al­low th­ese to sweat gen­tly for about five min­utes. Add in the fresh thyme , sage and gar­lic. Cook for a fur­ther two to three min­utes.

Set the veg aside. Brown the turkey legs one by one over a medium heat – turn a few times to

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.