Roast Turkey

Roast Turkey with ricotta and lavender and a Pork and Macadamia Stuffing

Ingredients

1 Turkey (approx. 5kg) - free range if possible
11/2 tblspn butter
3 tspns sage - ripped into pieces
3 cloves garlic - minced
700gms ricotta - remove moisture by holding suspended in a muslin cloth (above a bowl)
200gm grano padano or parmigiano-reggiano - grated
1/2 cup italian (flat leaf) parsley
3 tspns oregano - strip leaves from stems
3 tspns lavender flowers
2 lemons - grate rind finely and juice
1 kg muscatel grapes (seedless if possible)
1 cup dry white wine
2 cups chicken stock

Stuffing

1 tbspn butter
3 eschalots - chopped
2 cloves garlic - crushed
2 good quality pork sausages - skin removed
2 pieces bread - roughly torn
3 tblspns chopped macadamia nuts
1 tblspn sage - chopped
1 tblspn oregano - strip leaves from stems
1 egg - lightly whisked
salt and pepper to taste

Method

Fry sage in butter and 2 cloves of the garlic until clear and softened, cool slightly.  Add garlic to ricotta, parmesan, herbs, lavender, lemon rind and juice, season with salt and pepper.
Seperate the skin from the turkey by carefully putting your fingers between the skin and the flesh near the lower back and gradually lift further onto the back and the thighs, it will create a 'pocket' to place the ricotta mixture between the skin and flesh.  Place the ricotta mixture under the skin and press gently to ensure it is evenly spread. Stuff turkey with  pork and macadamia stuffing, then tie legs together using kitchen string and place breast side up in roasting pan, add wine and half the stock.  Melt some extra butter and brush over the turkey skin and season with salt and pepper.  Place a piece of foil loosely over the turkey and cook turkey in oven on 180 degrees (160 fan forced) for about 1 hour, then remove foil, baste with juices and add extra stock to roasting pan if necessary, add the muscatels to the pan, roast for a further  11/2 hours (size dependant) basting with the pan juices as needed, until juices run clear when thickest part of thigh is pierced.  Place on a serving platter and loosely cover with foil to rest for 15 minutes before serving.

Stuffing Method

Gently fry the eschalots and garlic in the butter until tender. Place all ingredients in a bowl and mix together with hands, until well combined, fill turkey cavity with stuffing. 

Note: I usually cook this in the BBQ, following the same instructions.  Turn on all four burners, to preheat BBQ, then turn off the two underneath the grill plate and place the roasting pan there, without direct heat underneath, regulate the temperate to around 180 degrees.

Ice Cream for Christmas

Rasberry Semi Freddo

Ingredients

3 eggs
2 egg yolks
1 cup caster sugar
1 3/4 cups cream
500gms frozen rasberries - crushed

Method 

Bring a saucepan of water to the boil.  Place eggs, yolks and sugar in a heat proof bowl and place over the saucepan of water (reduce heat if necessary).  Using electric hand beaters, beat the eggs and sugar until thick, pale, creamy and warm, then remove from the heat (turn off pan) and keep beating until cooled.  Add the rasberries and fold through.  Beat the cream until soft peaks form, fold through the egg and raspberry mixture.  Place in a freezer proof bowl and freeze for 6-8 hours

Pistachio, Ginger and Brandy Semi Freddo

Ingredients

3 eggs
2 egg yolks
1 cup caster sugar
1 3/4 cups cream
100gms glace ginger
200gms salted, roasted pistachio's
2 tablespoons brandy

Method

Bring a saucepan of water to the boil. Place eggs, yolks and sugar in a heat proof bowl and place over the saucepan of water (reduce heat if necessary). Using electric hand beaters, beat the eggs and sugar until thick, pale, creamy and warm, then remove from the heat (turn off pan) add 1 tblspn brandy and keep beating until cooled. Add the glace ginger and pistachio's. Beat the cream until soft peaks form, beat in one tblspn brandy, fold through the egg, ginger and pistachio mixtre. Place in a freezer proof bowl and freeze for 6-8 hours

Christmas Cake

Fruit Cake with Ginger

Ingredients
6 1/4 cups mixed fruit (raisins, sultanas, currants, dates, cranberries)
2 tablespoons glazed ginger
1 cup almonds
3/4 cup brandy
250 gms softened butter
1 1/4 cups brown sugar
4 eggs
2 1/4 cups plain flour, sifted
1/4 teaspoon bicarbonate soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2-3 tablespoons brandy extra

Method
Place fruit, ginger and nuts in a bowl and pour brandy over top, cover and leave to soak overnight or for a few days.  Preheat over 140 degrees.  Place softened butter and brown sugar in mixing bowl and beat until light and fluffy.  Add the eggs one at a time, beat between until completely mixed.  Add the flour, and bicarbonate cinnamon and ginger and stir to combine.  Line a 20cm tin with two layers of baking paper and spoon in mixture.   Bake 2 hours or until cooked through, using a skewer to test (it will come out clean when cooked and should be a light golden brown colour).  Whilst still hot pour over the extra brandy and cool in the tin. To make the design, once completely cooled, remove from tin and use a christmas decoration or shape placed on top, then simply use icing sugar sifted lightly over the top and remove the decorations.

notes: if you prefer not to add the ginger, just remove the glazed ginger and the ground ginger from the recipe.