Christmas Countdown 2009!

[trudy]

Thanks Paul,  Would it be possible for the turkey recipe also?

Trudy

[Paul]

I think the secret is good chocolate and doubling the grog.  I keep meaning to make one to put in the Cairns show, but I eat it all.

[Paul]

Thanks Paul,  Would it be possible for the turkey recipe also?

Trudy

Trudy I will put in the turkey recipe ronight

[Thermomixer]

Thanks Paul - the turkey stuffing sounds good, real cross cultural mix.  Took a while to work out Sun-Dried Tomatoes.

[trudy]

Thanks so much Paul!!!

[vivacity]

Thanks for the recipes, Paul. The topping for brussel sprouts sounds so good that I've ordered the book. I'm almost looking forward to Christmas now

[Paul]

The turkey stuffing:

100g couscous
350ml water
2 bunches basil
2 bunches mint
2 cloves garlic
8 spring onions chopped
10 tinned water chestnuts
10 sundried tomatoes chopped
1 red chilli chopped
salt and pepper
6 tbsp EVOO

Add water to couscous for 15 minutes with 2 tbsp EVOO and mix.  Then break up with your hand, add all the other ingredients and mix.  Stuff turkey, inside, and in that space where the neck used to be, and under the breast.  Remember to do this just before you cook it, not ages before, otherwise you'll get food poisoning!  The stuffing swells quite and bit so not too tight.

The original recipe says to serve with homemade mayonnaise.  One year I made the mayonnaise, added the rind of an orange and a little of the juice, and glazed the turkey with it for the final 10 minutes.  Yum.  This will be the 14th year in a row I've done the turkey this way.  You can also used cracked wheat instead of couscous - 100g soaked in water for half and hour before use.  I think the couscous is better.

Tip for a turkey so the breast doesn't dry out.  Get a large sheet of muslin, and soak it in lots of melted butter.  Leave on top of breast, take off for last 10-15 minutes to brown.  When you baste the turkey the muslin retains the fatty juices better.

[Thermomixer]

Thanks Paul - you can always learn something - never heard of the butter-soaked muslin - thinking. 

[Paul]

Thanks Paul - you can always learn something - never heard of the butter-soaked muslin - thinking. 

Actually, the only way I've really found to keep the breast moist is to cook it into a Weber Bullet which sort of steams and BBQs at the same time

[trudy]

Thanks so much Paul.  Sounds great!!

[mama_bel]

** bump**

So with only a week to go, what's everyone up to with their Xmas cooking?

I have cookies to make (for gifts), dips to make for Xmas day (my contribution, as well as a potato bake in the slow cooker), and some Indian foods to make for the evening (a birthday party on the 25th).  Then a chocolate cake to make in the morning on the 26th as it's my baby's 6th birthday.

[Master Moderator]

Admin is busy making Pumpkin Jam this morning :-)

[I Love Bimby!]

I have to bake the Red & Green Christmas Shortbreads and dip the in chocolate  , make a chocolate cheesecake for Dads birthday on the 23rd, dip for boxing day, steam the last of the puddings in the morning for the first Christmas meal tomorrow, oh and just finish off a couple of things for the hampers (which need to be finished by tomorrow). Just writing up all the labels for that now.

[Thermomixer]

OMG - you said a week to go Better start cooking.

[brazen20au]

i'm not sure yet, i'm waiting to see whether i'm going to have time to make what i had planned