Win ter Christma s
Christmas Dinner needs to c onta in thre e things – Turkey, Pork, a nd Pud. The third is
something that is ne arly always supplied by a guest or Great Aunt Ethe l, who guards her
recipe like a she-bear, and has sworn to only supply it upon the reading of her will. The
fina l recipe has therefore been omitted, but we ’ve included a lighter option – Panettone, an
Italian Christmas cake, so airy when perfect it’s as if it’ s filled with the breath of angels.
Also included, a couple of easy but tasty sides.
Middle-Eastern inspired W hole Roast Turkey
This is a simpler recipe than it sounds, and a little change from the norm. The flavours however are
more Christmassy than you would imagine, and in fact, the spices resemble those you would find in
gluvine, therefore merging very well with a traditional Christmas spread. Freekeh is simply a green
wheat grain, finding much popularity with the rise in fashion of Middle Eastern Cuisine. If you cannot
find it, try using another un-processed grain-like ingredient like millet, quinoa (they will not require the
soaking), or buckwheat.
Fr ee k eh S tu ffin g In gre die nt s:
Tu rk e y In gre die nts
1 tbsp. ol ive oi l
1 on ion , fi ne ly ch oppe d
15 0g m inc e d ve al
15 0g (3/4 cu p) fre ek e h (w a she d w e ll an d
soa ke d fo r 1 h our )
•
2 tsp. sha w arm a sp ice
•
1½ tsp. sa lt (plu s e xt ra for sea son ing)
•
75 0m l (3 c ups) ch ic ke n stoc k o r w a te r
•
½ cu p pi st ac hi os
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¼ cu p dr ied ba rbe rri es (o r c ra nbe rri es)
•
•
•
•
•
O ne w h ole Tu rk ey (Th is r ec ipe i s pe rfec t
w ith 3 .5 kg )
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Bu tt er (softe ne d) – a bout 3 t bsp .
•
3 O nio ns - qu art er ed
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1 le m on - qu art er ed
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5-10 fre sh za ’at ar or th ym e sprig s
•
1 ba y le a f
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1 cu p w h ite w i ne or spa rk lin g d at e jui ce
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2 tsp. c oa rse sal t
•
1 tsp. sha w ar m a spic e
Step One – prepare the stuffing
1.
Heat oil in a large frying pan over medium heat, add onion and cook for 3 minutes or until
softened. Add veal and cook until browned
2.
Add freekeh and shawarma spice, then cook, stirring, until fragrant and freekeh is well coated (a
minute or so).
3.
Add stock and salt, and bring to the boil, then reduce heat and simmer gently for 30 minutes or
until freekeh is tender and the liquid has absorbed. Set aside to cool. When cool, add other ingredients
and set aside until turkey is ready to stuff.
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