FOAM TV RECIPES

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PEPPERMINT CREAMS | JAMIE OLIVER



Peppermint Creams | Jamie Oliver image

Total Time 20 minutes

Yield 22 to 25

Number Of Ingredients 4

1 free-range egg white
½ a lemon
400 g icing sugar plus extra for dusting
½ teaspoon peppermint extract

Steps:

    1. Lightly beat the egg white in a bowl. When it starts to foam, squeeze in a drop of lemon juice.
    2. Sift in the icing sugar, peppermint and combine – when it gets too tough to mix with a spoon, bring together with your hands.
    3. Transfer to a surface dusted with icing sugar, then dust the mixture with icing sugar and roll out to 2cm thick.
    4. Cut with a round pastry cutter (roughly 3½cm) and transfer to a tray dusted in icing sugar to dry out.

Nutrition Facts : Calories 74 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0.2 g protein, CarbohydrateContent 18.2 g carbohydrate, SugarContent 18 g sugar, SodiumContent - g salt, FiberContent - g fibre

CHRISTMAS DAY GRAVY | TURKEY RECIPES | JAMIE OLIVER RECIPES



Christmas Day gravy | Turkey recipes | Jamie Oliver recipes image

Putting a vegetable trivet under your turkey as it roasts will give you the most incredible flavour base and head start on delicious gravy.

Total Time 40 minutes

Yield 12

Number Of Ingredients 5

1 x veg trivet (see Jamie’s easy turkey recipe)
2 heaped tablespoons plain flour
1.5 litres organic chicken stock
1 splash of red wine, vin santo, sherry or port optional
1 tablespoon cranberry or redcurrant jelly

Steps:

    1. The first step is done – your amazing veg and giblet trivet from roasting the turkey. Start by angling the tray and using a spoon to skim away about three-quarters of the excess fat (you can keep this for another day).
    2. Place the tray on a medium heat on the hob and stir in the flour with a wooden spoon, scraping up all the sticky bits from the base and sides of the tray.
    3. Once combined, pour in the stock, or you can even use cooking water you’ve saved from your veggies. Bring to the boil, then leave to simmer gently for about 30 minutes, or as long as it needs to get to the consistency you desire. As it simmers, if any fat or foam rises to the surface, simply skim it away.
    4. If you want to add extra flavour, a swig of red wine, Vin Santo, sherry or port will work a treat. I also like to add a spoonful of jam or jelly for a touch of sweetness.
    5. When you’ve reached the consistency you want, pour the gravy through a coarse sieve into a saucepan, pushing all that goodness through with the back of a ladle, then keep warm over a low heat until you’re ready to serve.

Nutrition Facts : Calories 67 calories, FatContent 2.6 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 4 g protein, CarbohydrateContent 7 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 0.1 g salt, FiberContent 1 g fibre

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