SAGE COCKTAIL RECIPES RECIPES

Name: Stuffing
Total time: 1 h 5 min
Yield: 10
Cuisine: https://schema.org/LowLactoseDiet
Ingredients: 2 large onions; 50 g stale bread; 200 g vac-packed chestnuts; 1 kg higher-welfare shoulder of pork trimmed, diced; 1 bunch of fresh sage (30g); 3 rashers of higher-welfare smoked streaky bacon; 1 whole fresh nutmeg for grating; 1 lemon; 1 orange or clementine

PORK STUFFING | PORK RECIPES | JAMIE OLIVER RECIPES

Pork stuffing | Pork recipes | Jamie Oliver Recipes image

A super-reliable recipe for minced pork stuffing – give your roast dinner some oomph.

Total Time 1 hours 5 minutes

Yield 10

Number Of Ingredients 9

Ingredients

2 large onions
50 g stale bread
200 g vac-packed chestnuts
1 kg higher-welfare shoulder of pork trimmed, diced
1 bunch of fresh sage (30g)
3 rashers of higher-welfare smoked streaky bacon
1 whole fresh nutmeg for grating
1 lemon
1 orange or clementine

Steps:

1. Preheat the oven to 190ºC/375ºF/gas 5.
2. Peel, quarter and blitz the onions in a food processor until finely chopped, then tip into a large bowl.
3. Tear the stale bread into small chunks and whiz into breadcrumbs. Add these to the bowl, then crush and crumble in the chestnuts.
4. Place the diced pork into the food processor, pick in the sage leaves, roughly chop and add the bacon, followed by 1 level teaspoon of white pepper and a good pinch of sea salt.
5. Finely grate in a quarter of the nutmeg, the zest of half a lemon and just 2 or 3 gratings of orange or clementine zest. Pulse until you’ve got some chunks and some mush – it won’t even take a minute, then tip into the mixing bowl.
6. Because the pork is raw, you’re committed to seasoning it well, so add another pinch of salt and pepper, then scrunch it all up until well combined.
7. Take just under half of the stuffing out of the bowl to use for your turkey, then transfer the rest to a lovely earthenware dish.
8. Use your hands to break it up and push it about, then flatten it all down. Pop it in the oven to cook for 50 minutes to 1 hour, or until bubbling and crispy. If you’re doing it as part of your Christmas lunch, you want to put it on at the same time as your spuds.
9. Once done, pour away any excess fat before serving, if you want to. It will be soft, juicy and succulent on the inside, then gnarly, crispy and chewy on the outside. Enjoy!

Nutrition Facts : Calories 209 calories, FatContent 8.1 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 22.2 g protein, CarbohydrateContent 11.8 g carbohydrate, SugarContent 3.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

TEQUILA COCKTAIL RECIPES - BBC GOOD FOOD

Tequila cocktail recipes - BBC Good Food image

Create an easy mixed drink using Mexican tequila. Go for the classic sunrise or margarita, or try new a take on this party-starting spirit.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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CHRISTMAS TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES

I've kept this roast turkey recipe simple and hassle-free – Christmas should be about fun after all!
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 448 calories per serving

1. If you’re worried about cooking the perfect Christmas turkey because you’re afraid you’ll get it wrong, don’t be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal.
2. Take your turkey out of the fridge about an hour before you’re ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Drizzle the meat with a good lug of olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies.
3. Preheat your oven to full whack then get started on your stuffing. Pour a lug or two of olive oil into a large pan on a medium heat and fry off your chopped onion for about 10 minutes or until softened. Stir in a good pinch of salt and pepper, the ground nutmeg and your chopped sage leaves, then continue to fry and stir for another minute or two.
4. Spoon the onion mixture into a large bowl and let it cool completely. Once cooled, add your pork mince and breadcrumbs and use your hands to really scrunch everything together. Once it’s mixed really well, bring the stuffing together into a ball, then cover and chill until you’re ready to stuff your turkey.
5. Pull the skin at the neck-end back so you can see a cavity and push about half of your stuffing inside your turkey. Not too much: you don’t want to pack it so tightly it slows down the cooking. Once done, pull and fold the skin over the opening and tuck it under the bird so it looks nice.
6. Turn the turkey around and drop a few small pieces of stuffing into the larger cavity along with your clementine halves and a few sprigs of rosemary. Place your roughly chopped veg in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°C/350°F/gas 4. Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours.
7. Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2½ hours, remove the foil so the skin gets golden and crispy.
8. When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s ready. If not, pop the turkey back in the oven to cook for a bit longer then check again. When you're confident it's cooked, rest the turkey for at least 1 hour, preferably 2 hours for bigger birds. Meanwhile you can get your veg and gravy ready.

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CHRISTMAS TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES

1. If you’re worried about cooking the perfect Christmas turkey because you’re afraid you’ll get it wrong, don’t be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal.
2. Take your turkey out of the fridge about an hour before you’re ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Drizzle the meat with a good lug of olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies.
3. Preheat your oven to full whack then get started on your stuffing. Pour a lug or two of olive oil into a large pan on a medium heat and fry off your chopped onion for about 10 minutes or until softened. Stir in a good pinch of salt and pepper, the ground nutmeg and your chopped sage leaves, then continue to fry and stir for another minute or two.
4. Spoon the onion mixture into a large bowl and let it cool completely. Once cooled, add your pork mince and breadcrumbs and use your hands to really scrunch everything together. Once it’s mixed really well, bring the stuffing together into a ball, then cover and chill until you’re ready to stuff your turkey.
5. Pull the skin at the neck-end back so you can see a cavity and push about half of your stuffing inside your turkey. Not too much: you don’t want to pack it so tightly it slows down the cooking. Once done, pull and fold the skin over the opening and tuck it under the bird so it looks nice.
6. Turn the turkey around and drop a few small pieces of stuffing into the larger cavity along with your clementine halves and a few sprigs of rosemary. Place your roughly chopped veg in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°C/350°F/gas 4. Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours.
7. Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2½ hours, remove the foil so the skin gets golden and crispy.
8. When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s ready. If not, pop the turkey back in the oven to cook for a bit longer then check again. When you're confident it's cooked, rest the turkey for at least 1 hour, preferably 2 hours for bigger birds. Meanwhile you can get your veg and gravy ready.

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