festive MAINS

RECIPE FOR SUCCESS

Christmas is a time of celebration and festive foods. And if dishes can be prepared ahead — well great! The more time spent with family and friends the better.

SLOW-COOKED MOROCCAN TURKEY

If you have a large slow cooker that will hold a 4.5kg turkey then follow this recipe but use only 1 cup of water. Free-range Crozier Turkeys are available from nationwide, check at croziersturkeys.co.nz.

Ingredients

4.5kg free-range Crozier Turkey 1 Tbsp each: flaky sea salt, freshly ground black pepper 1 medium lemon

1 bunch fresh herbs eg, parsley, mint, rosemary, bay leaves 6 cloves garlic

75g butter, softened

2-3 Tbsp Moroccan seasoning Couscous Stuffing: 1 packet Alexandra’s Apricot & Currant Moroccan Couscous

Method

Remove the giblets from inside the turkey and pat the cavity dry. Rub the turkey inside and out with salt and pepper.

Preheat the oven to 150C. Place a rack in a roasting pan just large enough to hold the turkey. Add 3 cups of water. Stuff the turkey with the lemon, herbs and garlic, placing some in the neck cavity as well. Tuck the wing tips underneath. Tie the legs together with string.

Place the turkey on the rack breastside up. Rub with half the butter. Sprinkle well with the Moroccan seasoning. Cover whole pan with foil.

Cook for about 41⁄ hours or until 2 the legs ease away from the body with gentle pulling.

Remove the foil and brush the turkey with the remaining butter.

Increase the oven temperature to 190C. Return the turkey to the oven and cook for 5-7 minutes until the skin has browned. Cover with foil and a heavy towel. Rest for at least 20 minutes before carving.

Meanwhile, make the stuffing according to the packet instructions. — Serves 8-10

WHOLE CAULIFLOWER WITH PUY LENTILS

This makes a great vegetarian main or a side dish for meats.

Ingredients

1 medium head cauliflower 3 Tbsp olive oil

1 tsp yellow mustard seeds 4 each: shallots, diced, portobello mushrooms, sliced

1 tsp each: crushed garlic, thyme leaves

2 Tbsp tomato paste

3⁄4 cup white wine

2 cups finely sliced washed spinach

1 cup Puy lentils, rinsed salt and pepper to taste

3 cups vegetable stock

Method

Preheat the oven to 190C. Trim the major leaves from the cauli. Remove any thick stalk from the base and trim it so the cauli sits flat. Place in a large microwave-proof bowl with 2 tablespoons of water. Cover and microwave on high for 5 minutes.

Heat 1 tablespoon of the oil in a large pan suitable for the hob and oven. Add the mustard seeds and heat over medium until they start to pop. Add the shallots and cook until lightly browned. Add the mushrooms, garlic and thyme and cook for a few minutes. Add the tomato paste and wine and simmer for 2 minutes. Add the spinach, stirring until wilted.

Mix in the lentils. Season. Make a well in the centre and add the cauli. Pour the stock around the cauli. Cover and cook for about 50 minutes until the cauli and lentils are cooked.

Brush the cauli with the remaining oil. Great served sprinkled with grated parmesan cheese, ground paprika and chopped fresh herbs. — Serves 6-8

FIVE-SPICE DUCK BREASTS

I used Quack a Duck duck breasts available from New World Supermarkets. If preferred, prepare the sauce a day ahead and reheat.

Ingredients

■ Blackberry Sauce: 1 shallot, finely diced

■ 1 Tbsp olive oil

■ 4 Tbsp each: brown sugar, red wine vinegar

■ 2 cups fresh or frozen blackberries

■ 1 cup good chicken stock

■ Duck: 4 duck breasts

■ salt to taste

■ 3-4 tsp Chinese five-spice powder

■ 2 Tbsp finely grated root ginger

■ 4 cloves garlic, crushed

Method

To make the sauce, saute´ the shallot in the oil in a small saucepan, until softened. Add the brown sugar and vinegar and half the blackberries and simmer for 4-5 minutes until the berries are soft. Mash and add the chicken stock. Simmer until reduced by half. Sieve to remove the seeds.

To cook the duck, first preheat the oven to 220C.

Divide the breasts into two. Score the skin in a diamond pattern as you would for a ham. Sprinkle evenly all over with salt and the five-spice powder. Make a paste with the ginger and garlic and rub into the skin.

Heat a heavy, non-stick frying pan on medium. Place the duck breasts skin-side down and cook until the fat has rendered and the skin is golden brown, about 7 minutes.

Cook the duck in the oven for 10-12 minutes. Rest for 5 minutes before slicing. Add the remaining blackberries to the sauce and heat through. Serve with the duck. — Serves 4

MAKE-AHEAD GRAVY

■ 75g butter

■ 1⁄3 cup plain flour

■ 1⁄4 cup white wine

■ 2 cups good chicken stock

■ 1⁄ tsp mixed dried herbs

2

■ salt and pepper to taste

■ 2-3 Tbsp pan drippings, optional

Method

Melt the butter in a saucepan on medium-high heat. Stir in the flour until it becomes a paste and turns light brown. Slowly whisk in the wine and chicken stock, cooking and whisking until thick. Season.

Cover and refrigerate for up to 2 days. The pan drippings can be added during the reheating. — Makes 2 cups