Turkey thigh bake

Turkey Thigh Recipe

Day 15 of Christmas Countdown. Its that time of year, when everyone is talking Turkey, but do you want to be eating it for days?  As well as being an ecconomical dish to serve, at this time of year, you can also make variations, by changing the vegetables & spices. Turkey thighs can be bought quite cheaply at this time of the year, from you local butcher http://W J Beaven Quality Butchers    Your butcher will be selling the turkey breasts to local resaurants & will then bone & roll the thighs for sale in his shop. These are a far better buy £2.99 per kilo, (last week) than if you buy the Turkey drumsticks which you see in the large Supermakets, they are roughly the same price per kilo, but you are paying for a large amount of bone & gristle. If  you are a family of 2 or 3 this Christmas & don’t want to be eating Turkey until New Years Eve this could also be an cheap & time saving solution.

Of course, you don’t have to use a turkey thigh for this recipe, just as you can change the veg & spices, you can also use chicken thighs. But. You do have to adjust the cooking times *See note in recipe below.

RECIPE Serves 4. G/F D/F Lowfodmap. Prep time 30mins Cooking Time 1.5 hrs. Oven temp 350f 180c Gas Mk 4

  1. Boned & Rolled Turkey thigh joint ( approx 2.5k )
  2. 2 Medium Sweet Potatoes, Unpeeled, & scrubbed, chopped into large chunks.
  3. 2. Red Onions, Peeled, Quartered & seperated.
  4. 4. Medium Carrots,  Unpeeled & scrubbed. Cut into large chunks.
  5. 4 Large sticks of celery. Cut into 5cm lengths.
  6. 1/2 medium Swede, Peeled & cut into large chunks.
  7. 4 Tbspns Cranberry Sauce.
  8. 2 Tbspns Rapeseed Oil
  9. Fresh Rosemary, Thyme, & Parsley Chopped
  10. 2 Tbspns Cider Vinegar.
  11. Seasoning.

METHOD

Preheat the oven, to the above temperature.  At the same time place the rapeseed oil in a large roasting tin in the oven. When the oven has reached the right temp. Remove the tray & place the turkey thigh in the oil, turning to coat.

Returm to oven & roast for 1/2hr. Remove the turkey thigh & add all the chopped veg, to the roasting tray. 

Add 2tbspns of Cranberry Sauce & toss with the juices & oil in the pan.

Coat the Turkey thigh with the remaining Cranberry sauce & place on top of the veg, together with the herbs & seasoning. Sprinkle over the Cider vingar. Return to the oven & roast for a futher hour, until the turkey is cooked through. ( Juices run clear when pierced with a knife).

Leave the turkey to rest for 15mins & carve into slices. Place on top of the veg & juices from the tin & serve with a green veg of choice.

turkey,chicken,christmas cooking,food,recipe, one pot cooking
Ready to serve.

*If using chicken thighs or breasts, place the poultry on top of the chopped veg & roast for 1hr (until cooked through). There is no need to roast the meat first, this only applies if you are using a larger joint of poultry.

*Use, courgettes, peppers & aubergine chunks & replace the Cranberry Sauce with pesto. Top with Chicken Thighs. Cook & serve with Pasta & grated Parmesan Cheese.

Well, there we have it. I hope I have given you the inspiration to ring the changes & think of your own combinations. There are many to be had. Enjoy.

chicken thighs,pasta partners,cook italian,cooking from scratch,fresh foods
The Italian touch.

The Icing on the cake

Recipe for Fondant Icing

Day 9 of the Christmas Countdown. On day 7, you had The late Cake recipe  on day & Marzipan & today Home made fondant icing, for covering.

Must just say, I am feeling very lucky today, the lovely Emma Coleman from BBC Radio Wiltshire visited my little Stable kitchen, last week, to interview me.  That was luck in itself, but just imagine my feeling of elation when my recorded interview appeared not just on one, but both the Rachel Houghton’s morning show & the lovely James Thomas afternoon show.

I will also be talking about Truffleicious & my blog on The Social, with Sue Kinnear & Tim Weeks. BBC Radio Wiltshire, Mon 17th December 2018 at 7pm 

Now. If you heard the programmes & read my previous blog on store bought icing  – link in red below – you may wish to make your own Fondant Icing (Ready rolled). The recipe follows:

FONDANT ICING. Covers 1 x 10cm cake.

1, level dessertspoon powdered gelatine, mixed with 3 dessertspoons of cold water.

100gm Granulated Sugar

6.Tbspns hot water

1.Tbspn Fresh Lemon Juice

2.tspns vanilla essence

25ml Vegetable oil

1/2 – 3/4 kg Sifted Icing Sugar.

METHOD

Place granulated sugar, hot water & lemon juice in a small saucepan & bring to the boil, stirring to dissolve.

Cover & boil for 2mins, uncover & boil for a futher 5mins until a little of the syrup forms a soft ball when dropped into very cold water.

Add the gelatine mix, essence & oil & stir to dissolve. Cool until luke warm.

Put half the icing sugar in a large boil & add the syrup mixture,stir well to combine. Gradually work in the remaining icing sugar, with the fingers, kneading until the mix becomes, smooth & pliable.

Place in a plastic bag & leave at room temperature overnight.

Roll out on a board dusted with sifted icing sugar & use to cover your cake. At this stage you can knead any colourings into the icing. This icing is also suitable for moulding. See the little snow men in the photo above.

You will also find my original blog, regarding the nasties in store bought icing, by clicking the link below:How do you like your icing

If you have any questions on your Christmas cookery please feel free to ask.

Just leave your question in the comment box below.

If you have been. Thank you for reading & possibly listenening.

Free Food Bonanza

Autumn is the time for fruitfulness. The hedgerows are a free food bonanza abounding with different fruits & nuts. So, a foraging I will go & who doesn’t like food for free?

apples, crab apples, foraging, jellies, syrups
Ripe for the picking

I remember – just – as a child, my maternal Grandmother, a country woman born & bred. had a large Japonica bush, growing under a front room window. How I loved the beautiful pink flowers it produced during the summer months. My Grandmother however, didn’t have time for growing things you couldn’t eat, to her, the Japonica bush earned it’s keep in the autumn, by producing its fruits, which she turned into a delicate translucent pink jelly, which was served at tea time, with huge floury scones. I can still taste them today.

Walking my faithful hound the other morning, we passed trees laden with cob nuts, sloes elderberries, cooking apples, tiny crab apples & mulberries.  Wild red currants & white currants dangled in tempting clusters, while brambles were covered in fat juicy blackberries, some white & pale pink, awaiting more sun to ripen them, others the deepest, darkest maroon, just begging to be picked.

Blackberries, foraging, jam, syrups, jellies
“Taking my straw basket I went foraging”

We all know the old favourites Blackberry & Apple Pie/Crumble, Elderberry Wine etc but what about some of the more unusual things you can make with your foraged food?

Below are a couple of recipes you might like to try. Hopefully they may encourage you to get out into the countryside & enjoy the fresh air, knowing that on your return you have that feel good factor from the exercise & the means to produce some delicious, home-made goodies.  They will also make, well received, Christmas presents.

home made,elderberry syrup,foraging, hedgerows, healthy eating
Foraging for juicy elderberries

ELDERBERRY SYRUP.    GF/DF/V/Vegan

INGREDIENTS:

2.25 kg Ripe Elderberries. Weight when stripped from stalks

600 ml  Water

1 small egg white, whipped to a froth. ( For Clarifying)

Preserving Sugar.

Brandy.

METHOD:

Wash the berries, crush lightly.  Place in a large oven proof casserole (Not metal) with the water. Cover & place in a low (160c/180f /Gas 3) oven until the fruit is pulpy.

Strain through a jelly bag. Measure the juice, allowing 325 g sugar per 600 ml.

Place the juice in a saucepan, with the frothy egg white & bring to the boil, whisking occasionally. When boiling, remove all the scum & froth& add sugar. Reboil, skimming frequently, allow to simmer 3-4 mins.

Remove a couple of tablespoons of the syrup, set aside to cool to test the thickness of the syrup. Continue to simmer if necessary.

Pour into sterilised bottles, adding a teaspoon of brandy to each bottle. Seal & store.

Use as a drink, diluted with water or soda ( full of Vit C), or best of all add a small measure to your favourite Gin & top up with tonic. Cheers.


Here is a recipe to use up those windfall apples, or those you have foraged from the hedgerows.

HERB JELLY  GF/DF/V/Vegan

INGREDIENTS:

Washed, unpeeled & uncored apples. Roughly chopped up.

450 g Preserving sugar (warmed) for each pint of juice.

83 ml Water.

124 ml wine vinegar.

Pared rind & juice of one lemon.

Large Bunch of herbs of your choice. Mint, Lemon Thyme, Basil, Lemon Balm, Marjoram etc  Leaves removed from stalks. Tie stalks together, finely chop leaves.

METHOD

Place the apples in a large casserole container (No metallic) & stand in a pan of water, on the hob.  Simmer, until the apples are reduced to a pulp.

Strain the juice through a jelly bag, add the water at the end. (Do not squeeze the bag as you will make the jelly cloudy).

 Boil the strained juice for 20 mins, add the warmed sugar, stirring all the time until dissolved.

Add the herb stalks, lemon rind & juice, and vinegar to the jelly & boil for a further 7 mins. Test for setting.  Add the finely chopped leaves to the jelly.  Pot into sterilised jars.

These jellies are delicious served with hot or cold, meats & pies.  They can also be served as a side to the cheese board & the basil jelly make a particular tasty side to tomato based dishes.

So guys, happy foraging & cooking. In addition to having food for free, you also know your products are preservative, colouring & additive free.

Bon appetite.

Countryside, foraging, walking, recipes, free food,
From Days gone by

 

 

 

 

 

 

 

 

 

 

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via TRUFFLEicious Totally Homemade Food. light lunches, salads, bread, cakes — TRUFFLEicious.org

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The Staff of life

Pop in and see us, we are open until 31st October Tues, Wed, Thurs, 12.30 – 3.30 & Sundays 1-4pm.

We cater for all dietary requirements . You can also pre-order our range of homemade organic, Artisan bread, throughout the year. Fresh local free rage eggs also available.

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