Quick-fix Christmas
Simple meals, but they’ll be your faves when you are done
SMOKED SALMON COCKTAIL WITH HERB CREAM
225g ricotta, drained 50g crème fraîche 1 tablespoon finely chopped chives 1 teaspoon finely chopped dill 1 teaspoon capers, rinsed and finely chopped 2 tablespoons lemon juice plus a generous squeeze sea salt 200g smoked salmon, coarsely chopped cayenne pepper
Whiz the ricotta and crème fraîche until smooth in a food processor. Transfer a third to a medium bowl and stir in the herbs, capers, the squeeze of lemon and a little salt.
Add the smoked salmon to the remainder of the cream in the food processor and continue to whiz until smooth and creamy, then add the 2 tablespoons of lemon juice and a little cayenne pepper and whiz again.
Scoop this into a medium bowl, spoon the herb cream over the top and turn over a few times using a dessert spoon to create a swirled effect. Cover and chill for several hours. FINISHING TOUCHES: When ready to serve, spoon the mixture into cocktail glasses and decorate with very finely sliced radishes and fennel, a few salad sprouts and extra chopped chives and dill.
Serve with mini breadsticks or thin toasts.
Serves 6.
ROAST TURKEY CROWN WITH ORANGE AND LAVENDER BUTTER
one 2.5kg-3kg best quality freerange turkey crown (turkey with the legs and wings removed) Flavoured butter 75g unsalted butter softened 1 rounded teaspoon finely grated orange zest ½ teaspoon finely grated lemon zest 1 heaped tablespoon soft thyme leaves finely chopped teaspoon lavender essence sea salt and black pepper To roast groundnut or vegetable oil 3 banana shallots peeled halved and thickly sliced a handful of sage leaves 1 wedge of orange (about a ¼) with peel 2 bay leaves
Have ready the turkey crown at room temperature (separate from any giblets included and save them to make stock) and a large roasting tin or dish that will hold it.
Combine the ingredients for the flavoured butter.
Starting at the neck end of the joint, carefully slip your hand between the skin and the flesh to loosen, without going to the edge. Place half the flavoured butter beneath the skin of each breast and use your hands to smooth it out over the meat. You can prepare up to this point a day in advance; place in the fridge.
Remove the joint from the fridge an hour before cooking. Preheat the oven to 220ºC. Use your hands to lightly coat the skin with oil and season.
Place the shallots and half the sage leaves in a pile in the centre of the roasting dish and drizzle over a little oil. Place the turkey neck-upwards on top so that the shallots are concealed from view (otherwise they will burn). Pop the orange and the bay leaves in the turkey cavity. Scatter over the remaining sage and drizzle a little more oil over the leaves.
Roast for 15 minutes then turn the oven down to 200ºC. Continue roasting for a further 1 hour 10 minutes for a 2.5kg (5½ lb) joint, or 1 hour 25 minutes for a 3kg joint. Start to check the turkey a little ahead of the times given, using a skewer inserted at the deepest part of the breast, and remove from the oven when the juices run clear (see note below).
Place on a warm carving plate and leave to rest for about 20 minutes while you make the gravy (opposite). Carve the turkey and serve with the gravy, the sausage balls opposite (if making) and any side dishes of your choice.
Timing and testing note: For a different size turkey crown, allow about 17 minutes per 500g total roasting time (which includes the initial 15 minutes at the higher temperature). Some turkey crowns come with a thermometer and testing instructions included.
Serves 6 .