Page 8 - Fresh Magazine - Winter 2017
P. 8

cac Crima



                     Pictured on page 3

                       Ham with teriyaki glaze
                                                                                Getting stuffed
                                   SERVES 4 TO 6

                 1 ham on the bone,     FOR THE GLAZE
                  approximately 7kg     200ml teriyaki sauce                 Traditional stuffing
                 1 onion studded with 3 cloves  100ml honey
                 1 carrot               50ml sake, optional         110g butter        Melt the butter in a large frying pan
                 1 bay leaf             1 teaspoon grated fresh ginger  1 large onion, finely   set over a medium heat. Add the
                                        ½ teaspoon chilli flakes       chopped          onion and sauté for 3 to 4 minutes,
                                                                    175g fresh white   until softened and translucent but
                 Put the ham in a large heavy-  the honey, sake, ginger and chilli   breadcrumbs
                 based saucepan. Add the   flakes in a small bowl.   4 tablespoons chopped   not coloured.
                 studded onion, carrot and bay   Put the ham on a roasting tray.   fresh flat-leaf parsley  In the meantime, put the
                 leaf, then pour in enough water   Using a sharp knife, carefully   1 tablespoon chopped   breadcrumbs and herbs in a large
                 to cover the ham completely.   remove the skin from the ham,   fresh thyme  bowl. Pour the butter and onion
                 Bring to the boil, then reduce   then score the fat in a criss-cross   1 tablespoon fresh   mixture over the breadcrumbs
                 the heat and simmer for 5½ to   diamond pattern. Spread the glaze   oregano  and combine thoroughly. Check
                 6 hours. You should allow 20   over the ham with a spoon.  salt and pepper  the seasoning and set aside until
                 to 25 minutes per 500g for the                                        needed.
                 ham. Remove from the heat and   Put the ham back in the oven for
                 allow the ham to cool in the   15 to 20 minutes, until golden   Italian sausage stuffing
                 cooking liquor.      brown, then remove from the
                                      oven. Allow to rest for 20 minutes,
                 Preheat the oven to 160°C/gas   loosely covered in a foil tent,   200g sausage meat  Combine the sausage meat,
                 mark 3.                                            200g prosciutto ham,   prosciutto ham, breadcrumbs,
                                      before carving. Serve warm or
                 Combine the teriyaki sauce with   cold.              chopped          Parmesan cheese, onion and fresh
                                                                    100g fresh white   herbs in a large bowl. Season with
                                                                      breadcrumbs      salt and pepper and set aside until
                     Pictured on page 3                             50g Parmesan cheese,   needed.
                                                                      grated           If you’re cooking the stuffing
                       Kevin’s classic Christmas                    1 onion, chopped   separate from the turkey, put it on
                          turkey with stuffing                      4 to 6 tablespoons   a piece of tin foil and roll it up like a
                                                                      chopped fresh sage
                                                                    2 tablespoons chopped   sausage. Cook in an oven preheated
                                    SERVES 10                                          to 180°C/gas mark 4 for 30 to 40
                                                                      fresh parsley
                 100g butter, softened   1 batch of Italian or Moroccan  salt and pepper  minutes, until cooked through.
                 40g ground walnuts      sausage stuffing, see panel to
                 3 tablespoons chopped fresh   the right
                   sage                  1 batch of traditional stuffing,   Moroccan sausage stuffing
                 1 x 6.5kg turkey         see panel to the right
                                                                    2 tangerines or    Put the tangerines or clementines in
                 Preheat the oven to 200°C/  on a large roasting tray and put   clementines, skins on  a saucepan. Cover with cold water
                 gas mark 6.           in the preheated oven.       200g sausage meat  and bring to the boil, then reduce
                 Put the butter in a small   Allocate 20 minutes per 450g and   100g fresh white   the heat and simmer for 20 minutes.
                 bowl and mix in the walnuts   an additional 20 or 30 minutes in   breadcrumbs  Remove from the water and allow
                 and sage. Rub some butter   the oven. In total it should take   50g walnuts, chopped  to cool, then chop into chunky
                 underneath the turkey   about 5 hours to cook a 6.5kg   1 onion, chopped  pieces and transfer to a large bowl.
                 breast skin by lifting the skin   turkey with stuffing. When a   2 tablespoons chopped   Add the sausage meat,
                 gently with your hands and   skewer is inserted into the meat   fresh coriander  breadcrumbs, walnuts, onion,
                 massaging the butter onto   nearest the bone on the leg, the   2 tablespoons ras el   coriander, ras el hanout, tomato
                 the flesh.             juices should run completely   hanout or allspice,   purée and chilli powder and
                                                                      optional
                 Next add the stuffing to the   clear. If you feel the turkey is   2 tablespoons tomato   combine thoroughly. Season with
                 turkey. Put the sausage meat   browning too quickly, you can   purée  salt and pepper and set aside until
                 stuffing in the neck cavity,   loosely cover the turkey with   1 teaspoon chilli   needed.
                 then line the main cavity with   some tin foil for the first 2 hours.  powder  If you’re cooking the stuffing
                 some tin foil or parchment   Allow the meat to rest when it   salt and pepper  separate from the turkey, put it on
                 paper and loosely pack the   comes out of the oven                    a piece of tin foil and roll it up like a
                 traditional stuffing into the   and carve as                            sausage. Cook in an oven preheated
                 bird. Don’t forget to weigh   required.                               to 180°C/gas mark 4 for 30 to 40
                 the turkey again with the                                             minutes, until cooked through.
                 stuffing in it. Put the turkey



           6 | FRESH WINTER 2017



        003 Fresh_Winter 2017_Kevin_V5_KJ.indd   6                                                          26/10/2017   13:52
   3   4   5   6   7   8   9   10   11   12   13