MISSISSIPPI MUD ROAST RECIPES

Steps:

• Heat oven to 180C/160C fan/gas 4. In a food processor, whizz the biscuits to a fine crumb. Pour in the melted butter and pulse briefly to mix well. Spoon into a 24cm pie dish and press into the base and up the sides. Bake in the oven for 10 mins to firm up.
• To make the brownie layer, melt the butter and chocolate together in a bowl set over a pan of simmering water (making sure that the bottom doesn’t touch the water), or in short bursts in the microwave.
• In a separate bowl, whisk the eggs until pale, fluffy and doubled in size, then add the sugar and whisk until thickened. Fold in the chocolate mixture, then sieve in the flour and fold in.
• Pour into the baked biscuit case and return to the oven for 15–20 mins until the brownie has a crust on top. Set aside and leave to cool (if the brownie has risen a lot, it should sink down slightly as it cools).
• Once the brownie base is cooled, put the custard, chocolate and vanilla in a pan and cook over a medium heat, stirring, until the chocolate has melted into the custard. Remove from the heat.
• Soak the gelatine in a little cold water and, once softened, remove from the water and squeeze to remove any excess. Stir into the warm custard mixture until dissolved. Let the custard cool slightly, then pour over the brownie layer. Put in the fridge for a few hrs, or overnight, until set.
• Remove the mud pie from the fridge about 30 mins before serving so that it can come to room temperature for easy slicing. Just before serving, whip the cream to soft peaks and spoon it over the custard layer, then grate over some dark chocolate.

Steps:

• Position rack to the lower third of your oven and preheat oven to 450°. Pat turkey dry with paper towels and season the cavity generously with salt and pepper. Stuff the cavity with onion, thyme, rosemary, sage, and garlic. Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning. Brush melted butter all over turkey then season generously with more salt and pepper. Place turkey breast side up on a roasting rack fitted inside a large pan. Pour chicken broth into the pan. Transfer to oven and cook for 30 minutes, then reduce oven temperature to 350°. Continue roasting, basting every 30 to 45 minutes with the juices on the bottom of the pan, until internal meat temperature reaches 165° or until the juices run clear when you cut between the leg and thigh, about 3 to 4 hours. Tent cooked turkey with aluminum foil and let rest for 20 minutes before carving.