CHRISTMAS DAY RECIPES – SIMON WOOD

CHRISTMAS DAY RECIPES – SIMON WOOD

The Turkey

Ingredients

  • Carrots 
  • Celery 
  • Garlic
  • 4 Large Potato’s
  • 2 Large Onions
  • Clementine
  • Streaky Bacon
  • Sage, Rosemary & Thyme

The Method

  • If you have stuffed the Turkey you will need to remember to Weigh it again and calculate the cooking time (about 20 minutes per 500g/1lb). 20 minutes per pound
  • Cook your Bird from room temperature not straight from the fridge
  • Cover with Tinfoil
  • Preheat your oven to maximum and as soon as you put your turkey in turn it down to 180c, 350f, Gas 4. 
  • Baste your turkey regularly this will keep the meat succulent.
  • I Like to add Sage, Rosemary & Thyme and a halved clementine inside the cavity of my turkey
  • Always use the giblets in your gravy
  • Cover the breast of your bird with smoked streaky bacon and butter this will keep it from drying out.
  • I like to sit my Turkey on some roughly cut vegetables, just to keep it raised from the bottom of the roasting tin and allow the hot air to circulate and cook the bird evenly
  • Remove the tin foil for the last 50 minutes basting regularly still.
Peppers & Spring Onions

    The Cranberry Sauce

    • Juice of 2 clementine’s
    • 400g cranberries
    • 200g light muscovado sugar
    • 100ml port

    The Method

    • Add all the ingredients into a saucepan and cook on a medium heat until sticky and delicious, store in sterilised jars in the fridge or give away as Christmas gifts!

    The Gravy – Ingredients

    • 1kg Chicken Thighs or Wings or a mixture of the two
    • Olive oil
    • 4 large carrots
    • 2 Sticks of Celery
    • 3/4 Bay leaves
    • 1 Sprig of Rosemary
    • 1 Teaspoon fresh Thyme
    • 1 Teaspoon fresh Sage
    • 3 White onions halved
    • 2 Maris piper potatoes quartered
    • 1 Tablespoon of your cranberry sauce
    • Celery Salt (1 teaspoon)
    • Ground Black Pepper
    • 3 Pints of Chicken Stock
    • 4 tablespoons cornflour

    The Gravy – Method

    • Set the Stock and cornflour Aside
    • Add the remaining ingredients into a roasting tin and cover with olive oil
    • Roast until golden and the meat is easy to pinch away from the bone, approximately 75 minutes at 180c, 350f, Gas 4.
    • Remove from the oven and shred the meat into the roasting tin and use a fork or a masher to crush all the vegetables
    • Place over a flame or on the hob
    • Add 4 table spoons of the cornflour and mix well cooking the flour out
    • Add in the stock slowly stirring well and crushing all the flavour out of the vegetables and the chicken.
    • Cook until thickened and dark brown in colour.
    • Check Seasoning and strain through a colander and then again through a sieve to get a refined finish to your sauce

    The Stuffing – Ingredients

    • 750g pork mince
    • 25g sage, chopped
    • 100g dried cranberries, roughly chopped
    • 75g Chestnuts, roughly chopped
    • 2 apples, grated
    • 2 onions, grated
    • Salt and Black Pepper

    The Stuffing – Method

    • In a large bowl combine all of the ingredients
    • You can use to stuff the neck of the turkey, or put in an ovenproof dish, cover and bake at gas 4, 180ºC, for 1 hour until golden.

    roast potatoes by Simon Wood

    Perfect Garlic and Rosemary Roasted Potatoes

     

    Ingredients

    2kg Red Skin Potatoes

    2 Bulbs of Garlic (Halved)

    1 Bunch of Fresh Rosemary

    1 Bunch of Fresh Thyme

    500g Goose Fat

    Maldon Sea Salt

    Black Pepper

     

     

     

    Method

    Preheat the oven to 190ºC/375ºF/gas 5.

    Peel the potatoes, cutting any larger ones so they’re all the same size

    Wash the potatoes in cold water to get rid of any extra starch and place a large saucepan on to boil, season with a good amount of sea-salt.

    Add your goose fat into a large roasting tray, the biggest you have. This is to make sure there’s plenty of room for the potatoes and heat to circulate, heat for 10 minutes while your pan of water comes to the boil

     

    Now, add the potatoes to the water and parboil for 10 minutes, you want the outside soft and the inside with a little firmness remaining once ready drain in a colander and leave to steam dry for 5 minutes.

     

    After 3 minutes give the colander a shake to help fluff up the potatoes so they look ‘Snowy’ – this will help to help them to crisp up later on.

     

    Carefully remove your roasting tray with the hot fat from the oven and place on a suitable surface, add in half of your herbs and a bulb of your halved garlic and put it back in the oven for 5 minutes. After five minutes remove the herbs and garlic. You now have a nicely flavoured oil that will make your potatoes taste amazing! 

     

    If you leave the herbs in for the whole time it takes to roast your potatoes, they will burn and taste acrid! We will add in the rest of the herbs with 10 minutes to go to really lift the flavour!

     

    Tip the potatoes into your roasting tray and turn with tongs slowly coating them in the flavoured hot fat, take care not to break them before seasoning well with the sea salt and black pepper.

     

    Roast for 45 minutes, before turning each one to coat in more fat and ensure even colouring, now add in your remaining herbs and garlic and roast for a further 10-20 minutes depending on how much colour you want on them

     

    Once golden and crisp drain any excess oil on a little kitchen paper 

     

    As a chef I find Its always best to do a little test at this point and eat one just to check the seasoning, sometimes I must do this three or four times, just to be sure!

    Peppers & Spring Onions

    Pomegranate and Balsamic braised red cabbage

    • ½ Red Cabbage, Shredded
    • 75ml Balsamic vinegar…. The best you have!
    • 250ml Pomegranate Juice
    • 1 Pomegranate 
    • 1 Star Anise
    • Salt and Pepper
    • Olive Oil

    The Method

    • Shred the cabbage and add into a large pan with a little olive oil
    • On a medium Heat stir until coated and starting to soften
    • Add in 250ml Pomegranate juice and the star anise
    • Cook until softened 
    • Add in 75 ml Balsamic (Adjust to taste)
    • Cook down until golden and sticky
    • Sprinkle with Pomegranate Pearls and serve
      Simon Wood
      Written by

       KEEP UP TO DATE WITH BROOD:

      * indicates required
      Please select all the ways you would like to hear from Brood Magazine:
      You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
      We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

      Related Articles

      CONFIDENCE

      CONFIDENCE Confidence is a preference, as Damon Albon (Blur) once stated. If confidence was indeed something we could choose, would we choose it? I’m not sure that everyone would drink the magic potion even if it was that easy, as I think confidence can be associated...

      read more

      SALLY ROWE’S TOP MAKEUP CHRISTMAS PICKS

      SALLY ROWE’S TOP MAKEUP CHRISTMAS PICKS

      SALLY ROWE’S TOP MAKEUP CHRISTMAS PICKS

      Whilst we are amidst the countdown to Christmas Day and our  present lists are ever growing. We put ourselves under more pressure each year to buy for our nearest and dearest……and in my case, also the window cleaner, postman etc etc!! 

      Is Christmas time all about giving to others? 

      Well I believe it’s the perfect time to pop yourself on that Xmas gift list and treat yourself too…….you count too right! So spoil yourself. 

      There’s nothing like a little indulgence at this magical time of year. 

      Whether you want to splash out or be savvy, look no further as here, there is something for everyone 

      Here are my 5 top beauty must haves this season that will inspire you and have you feeling fabulous and a festive sensation.

      Skincare: Splurge

      Drunk Elephant Protini Polypeptide Cream £47

      https://www.spacenk.com/uk/skincare/moisturisers/day-moisturiser/protini-polypeptide-cream-UK200021928.

      ____

      Skincare: Dupe

      e.l.f. Holy Hydration! Face Cream £12

      https://www.superdrug.com/skin/sun-care/face-sun-cream/elf-holy-hydration-face-cream-broad-spectrum-spf-30-50g/p/823819?gclsrc=aw.

      ___

      Foundation: Splurge

      Charlotte Tilbury Flawless Hollywood Filter £36

      https://www.charlottetilbury.com/uk/product/hollywood-flawless-filter-shade-5-5-tan?

      ___

      Foundation: Dupe

      e.l.f Halo Glow Liquid Filter £14

      Halo Glow Liquid Filter Complexion Booster

      https://elfcosmetics.co.uk/halo-glow-liquid-filter/82116.html

      ___

      Bronzer: Splurge

      Chanel Bronzing cream £43

      https://www.chanel.com/gb/makeup/p/185390/les-beiges-bronzing-cream-cream-gel-bronzer-for-a-healthy-sun-kissed-glow/?

      ___

      Bronzer: Dupe

       

      W7 Bronze Chic Bronzing Balm £5.95

      https://www.w7makeup.co.uk/products/bronze-chic-bronzing-balm

      ___

      Brow: Splurge

      Anastasia Beverly Hills Brow Wiz £25

      https://www.anastasiabeverlyhills.com/brow-wiz/brow-wiz.html

      ___

      Brow: Dupe

      NYX Micro Brow Pencil £8

      https://www.nyxcosmetics.co.uk/eyes/brows/micro-brow-pencil/NYX_181.html

      ___

      Highlighter: Splurge

      MAC soft & gentle mineralise skin finish £29

      Mineralize Skinfinish | MAC Cosmetics – Official Site

      ___

      Hightlighter: Dupe

      e.l.f  baked highlighter £5

      https://www.elfcosmetics.co.uk/

      Sally Rowe MUA

      Sally is the go to MUA for many stars, from red carpet events, magazine shoots, weddings and family occasions, and it’s easy to see why, with over 10 years experience in the industry her impressive portfolio speaks for itself. 

      why it’s still important to wear an spf

      How important is it to still wear an SPF?There goes the sun! But does that mean your SPFs are discarded till the sunshine reappears next year? Or you get chance of that winter vacation in the sunshine? If you're not wearing an spf everyday on your face, even when...

      HOME ORGANISATION WITH KIM MINCHIN

      Kim Minchin Dunn © BROODMAGAZINEKIM MINCHIN DUNN ON HOME ORGANISATIONAfter a hectic Summer and a house of chaos, finally we are back into some sort of routine, the kids are back to school and it’s time we got the house in shipshape ready for winter.There’s no better...

      How important is skin prep to improve makeup application?

      Sally is the go to MUA for many stars, from red carpet events, magazine shoots, weddings and family occasions, and it’s easy to see why, with over 10 years experience in the industry her impressive portfolio speaks for itself. How important is skin prep to improve...

      THE 10 MINUTE MAKEOVER FOR BUSY MUM’S

      Mornings can be the most chaotic and super rushy part of the day, what with getting the kids up, fed, dressed and ready for school. All kicking and screaming. Also bags packed with numerous fillings such as packed lunch, PE kits and unfinished homework! Already your...

      Introducing our new Beauty Columnist, Mum and Celebrity Make Up Artist, Sally Rowe

      Introducing our new Beauty Columnist, Mum and Celebrity Make Up Artist, Sally Rowe!Sally is the go to MUA for many stars, from red carpet events, magazine shoots, weddings and family occasions, and it’s easy to see why, with over 10 years experience in the industry...

      STYLE WITH KIM MINCHIN

      Kim Minchin Dunn © TOM PITFIELD PHOTOGRAPHY "...I opened the wardrobe and I was overwhelmed with what I was going to wear!" KIM MINCHIN DUNN INTRODUCES OUR STYLE SECTION...Hey everyone! My name is Kim and I’m owner of Kim Minchin Lifestyle, bringing you exclusively...

       KEEP UP TO DATE WITH BROOD:

      * indicates required
      Please select all the ways you would like to hear from Brood Magazine:
      You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
      We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

      Related Articles