FES­TIVE FLAVOUR

FROM PILES OF SEAFOOD TO PAVS, TACKLE TRA­DI­TION YOUR OWN WAY WITH A SUM­MER-FRIENDLY MENU

Central Telegraph - - TASTE - WORDS: ALAS­TAIR MCLEOD STYLING AND PHOTO: MI­RANDA PORTER

Our Christ­mas menus are a blend of north­ern hemi­sphere tra­di­tions and quintessen­tially Aus­tralian qual­i­ties. In the heat of sum­mer, there are those who es­chew the tra­di­tional roast din­ner yet will hap­pily stand over a bar­be­cue for an hour. For this rea­son, I will al­ways have a tra­di­tional roast turkey, ham or pork with all the trim­mings. As for dessert, it’s apri­cot pavlova in all but name.

HONEY AND SPICE BRINED TURKEY WITH PEAR AND CRAN­BERRY STUFF­ING Serves 6-8 IN­GRE­DI­ENTS

2 lemons halved

10 bay leaves

Flat leaf pars­ley stalks from one bunch

50ml honey

6 gar­lic cloves, crushed

1 tbsp black pep­per­corns

4 cin­na­mon quills

4 star anise

200g sea salt

3L wa­ter

4-5kg turkey

1 or­ange, halved

Ex­tra vir­gin olive oil

Sea salt and freshly milled pep­per

2 bunches as­para­gus, trimmed

2 bunches radish, trimmed

2 bunches baby turnip, trimmed

1 bunch baby car­rots, trimmed

8 mini kran­sky sausages

1 pear and cran­berry stuff­ing

METHOD

Place le­mon, bay leaves, pars­ley stalks, honey, gar­lic, spices, salt and 3L of wa­ter in a pot. Boil for one min and chill. Pour over turkey and re­frig­er­ate for 6 hours. When ready to cook, drain, rinse and pat dry. Pre­heat oven to 180C. Place a gen­er­ous amount of stuff­ing in the neck cav­ity and place a few balls of stuff­ing in the large cav­ity, with or­ange halves. Set a sheet of foil and bak­ing pa­per on a bench, roll up re­main­ing stuff­ing like a Christ­mas cracker. Driz­zle turkey with olive oil and sea­son. Place on a tray lined with bak­ing pa­per and cover with a sheet of bak­ing pa­per and foil. Bake for 35 mins per kilo, leav­ing foil off for the last 45 mins. Baste ev­ery 10 mins once foil comes off. About this time, place stuff­ing roll in oven and toss veg­eta­bles in a few spoon­fuls of the pan juices and place them around the bird to roast. When 15 mins re­main, add kran­sky sausages. Serve turkey with pear and cran­berry stuff­ing, veg­eta­bles and salad.

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