Page 8 - Fresh Magazine - Winter 2017
P. 8
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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
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