AND TO COM­PLE­MENT YOUR BIRD . . .

EADT Suffolk - - SUFFOLK ON A PLATE -

IN­GRE­DI­ENTS: Per­fect York­shire pud­dings

Equal vol­umes of eggs, plain flour and whole milk. Four eggs is usu­ally suf­fi­cient for six or more peo­ple

Quick Cauliflower Cheese

Cauliflower, leeks (op­tional), crème fraiche, Ched­dar and blue cheese, mus­tard, Worces­ter­shire sauce

METHOD: Per­fect York­shire Pud­dings

Beat­ing to­gether eggs, plain flour and whole milk. Whisk in sea­son­ing and leave to rest for 30 min­utes in the fridge. Heat the oven on high (min. 200°C fan) along with a well greased tin. Bake for at least 20 min­utes – and no peek­ing or the puds will sink!

Quick Cauliflower Cheese

More lux­u­ri­ous than the ubiq­ui­tous white (bechamel) sauce base. Whisk a large tub of crème fraiche (low fat is fine) with two hand­fuls of good grated Ched­dar or blue cheese, a gen­er­ous amount of mus­tard, lots of black pep­per and a splash of Worces­ter­shire sauce. Fold into drained, hot, al dente cauliflower flo­rets and leeks. De­cant into a gratin dish and scat­ter with more cheese be­fore bak­ing in a hot oven un­til golden and bub­bling.

Pan gravy

Boil up your own rich chicken stock, sieve and re­duce un­til it coats the back of a spoon be­fore re­frig­er­at­ing. When the cooked tur­key is rest­ing, put the roast­ing tin with the caramelised veg­gies and giblets on the hob on a max­i­mum heat. When bub­bling, pour in a good layer of white wine. Scrape up the bot­tom of the tin as it sim­mers. Keep boil­ing un­til al­most dry, then add stock. Once sim­mer­ing, check the sea­son­ing and thicken to suit by whisk­ing in mixed equal quan­ti­ties of corn­flour and soft­ened but­ter. Strain and pour into warmed jugs.

Cheat’s Force­meat

Take your pre­ferred brand of ev­ery­day sage and onion stuff­ing mix (I ad­mit to us­ing Paxo oc­ca­sion­ally) and mix the amount you need (prob­a­bly about 500g) with a large onion, which has been thinly sliced and soft­ened in but­ter, then cooled. Fold this into an equal weight of good butcher’s sausage­meat. Use for ei­ther stuff­ing balls or a tray bake.

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