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Mark Doe: Guide To A Delicious Christmas Lunch

Mark Doe: Guide To A Delicious Christmas Lunch


WITH just some days to go, well-known chef Mark Doe of ‘Just Cooking’ cookery faculty in Firies has your Christmas lunch sorted with the following pointers and recipes…

The important thing to a stress free Christmas lunch is preparation and timing. You need to have the ability to benefit from the day with out being tied to the range all day lengthy.

Right here you’ll study some tricks to make your Christmas lunch as stress free as attainable…

Turkey gravy

Serves Eight-10

25g plain flour 600ml of hen inventory

2 tablespoons of pink currant jelly Salt and pepper


• Pour of the turkey juices right into a bowl and permit too cool.
• Take away any fats from the highest of the juices with a spoon or ladle.
• Take away the turkey from the roasting tray, and place the turkey on a medium warmth.
• Add the flour and prepare dinner for 2-Three minute, stirring nicely to scrape the sediment type the tray and permitting the flour ro color barely.
• Regularly pour within the inventory whisking nicely.
• Add the redcurrant jelly, convey to the boil and simmer for 2-Three minutes.
• Add the juices from the turkey, convey again to the boil and season with salt and pepper.

Continued under…


Wines for Christmas Lunch

It’s Christmas and why not push the boat out by treating your self and your family members to some bubbly?

There are sometimes good offers on champagne within the weeks previous to the festive season however there are different glowing choices.

Prosecco from Italy, Spanish cava and German Sekt are dependable and sometimes cheaper than champgane. Have it with a chilly starter or smoked salmon or simply take pleasure in by itself as an aperitif or publish lunch indulgence.

If, like most individuals, you’re choosing the normal turkey and ham mixture on Christmas Day, there are a selection of appropriate wines to select from.

Like hen, turkey pairs nicely with both purple or white wines. In case you like purple, contemplate gentle mild Pinot Noirs both from Burgundy (expensive however value it) or the New World (New Zealand and Australia do some pretty Pinots.)

In case you are on a price range then Beaujolais is sweet as are Merlots from Chile or South Africa. Chianti from Italy can also be fairly priced.

If white is extra your scene, then why not a Chardonnay from Chile, Australia or California? Different appropriate whites can be a French Viognier, Riesling or Sémillon.

Good roast turkey

As a rule a 7kg (14-15lb) turkey will feed 10-12 individuals with left over.


• 1 x 7kg Turkey (14-15lb) 175g unsalted butter (tender)

• 1 Lemon, minimize in half 1 giant onion, peeled

• 2-Three bay leafs Four garlic cloves reduce in half

• Few sprigs of recent rosemary or thyme Salt and pepper

• 200ml white wine Stuffing, see recipes


• Pre-heat your oven to 220c/Fuel mark 7
• Take away the giblets from the turkey.
• Season the butter properly with salt and pepper.
• Use your palms to loosen the turkey pores and skin away from the breast, and unfold          the butter underneath the pores and skin.
• Now stuff the neck finish of the turkey with a few of the stuffing.
• Stuff the cavity of the turkey with the lemon, onion, garlic, bay leafs and rosemary or thyme.
• Place the turkey right into a roasting tray. Pour 100ml of water into the tray.
• Loosely wrap the turkey, making certain the parcel is tightly sealed.
• Place within the oven and prepare dinner for 40 minutes on the excessive temperature.
• After 40 minutes, scale back the temperature to 170c/fuel mark Three and prepare dinner for an extra Three ¼   hours.
• After the three ¼ take away the foil from the turkey and improve the oven temperature to 200c/fuel mark 6 and provides the turkey a ultimate 30 minutes, basting the trurkey sometimes. It will make sure the turkey has a stunning golden color.
• After the 30 minutes, pierce the thickest a part of the turkey leg with a small knife and verify that the juices run clear.
• Take away the turkey from the oven, wrap the tray calmly with foil and permit the turkey to relaxation for 30-40 minutes.

Cooking occasions for different measurement turkeys

Eight-10 lb (Three.5-Four.5 kg) – 30 minutes on the excessive temperature, then 2 ½   hours on the decrease temperature, then a remaining 30 minutes (uncovered) at fuel mark 6, 400°F (200°C).

15-20 lb (6.75-9 kg) – 40 minutes on the excessive temperature, then Four ¼  hours on the decrease temperature, then a ultimate 30 minutes (uncovered) at fuel mark 6, 400°F (200°C).

Please keep in mind that ovens, and turkeys range and the one approach of understanding if a hen is prepared is through the use of the check described above.

Christmas tip

Earlier than roasting, take away the want bone of the turkey. This makes carving the turkey simpler.

Continued under…


Smoked bacon, sage and cranberry stuffing

Makes sufficient stuffing for a 7kg (14-15lb) turkey. This stuffing is for cooking contained in the turkey or roasting as particular person balls of stuffing.


• 500g sausage meat 300g recent breadcrumbs

• 300g cooked chestnuts, roughly chopped 150g butter

• 2 giant onions, chopped           100g dried cranberries, finely chopped
Salt and pepper

• 250g smoked bacon, chopped A good pinch of dried sage


1.  Soften the butter in a pan and add bacon and add the onions, cranberries, dried sage and smoked bacon.

2.  Slowly prepare dinner, with out colouring, till delicate (approx 5-6minutes).

Three.  Add the chestnuts and breadcrumbs and blend via properly.

Four.  Take away type the warmth and permit too cool barely.

5.  Combine via the sausage meat and season with salt and pepper.

Smoked salmon pate with prawn and mango salad

Serves Eight-10


For the pate

• 400g cream cheese 300g smoked salmon

• 2 tbsp horseradish sauce juice ½ lemon

• Freshly floor black pepper 1 small bunch of chives, finely chopped

• Tortilla warps reduce into triangles Combined salad leaves

• 1 mango, finely chopped 300g cooked prawns

For the dressing

• ½ small shallot, finely chopped Zest and juice of ½ orange

• Juice ½ lime Three tbsp chopped recent basil

• 5tbsp olive oil Salt and pepper


To make the dressing, place the shallot, orange juice and zest, lime juice and basil right into a bowl. Whisk to mix after which slowly whisk within the olive oil, season with the salt and pepper.

For the pate, whizz up the all the elements besides the chives, in a meals processor till clean.
Place in a bowl and chill till wanted.

To make the tortilla bites, place the reduce tortilla wraps right into a bowl and drizzle with just a little olive or rapeseed oil. Pre warmth your oven to 180c. Place the wraps onto a tray and prepare dinner within the oven for 5-6 minutes till golden and crisp.

To serve, place a neat pile of salad leaves in the midst of a plate. Sprinkle over some mango and prawns. Then prime with a number of the tortilla chips.

Pipe or spoon the pate on the plate. Drizzle with the dressing.

Goose fats roast potatoes

Serves Eight

Duck or goose fats is obtainable type most supermarkets and is one of the best fats to make use of for roast potatoes.


2kg potatoes, peeled and minimize to measurement (approx the dimensions of an egg) 2tbsp flour

5 tbsp duck fats or sunflower oil salt and pepper


• Place a big pan of salted water on the range and convey to the boil.
• Add the potatoes, deliver again to the boil and prepare dinner for 7 minutes.
• Drain the potatoes rather well and sprinkle over the flour.
Season with the salt and pepper. Place a lid again on the pan and provides the pan a couple of onerous shakes.
• Warmth the oven to 200c fan. Spoon the fats into a big roasting tray and place within the oven for six minutes.
• Rigorously pull out the tray and add the potatoes, giving them a few turns.
• Roast the potatoes for 40 minutes, turning a number of occasions,  till golden and crisp.

Honey roast greens with balsamic vinegar

Serves 6


• 500g parsnips 500g carrots

• 500g turnip or celeriac Four tbsp honey

• Pinch of dried combined herbs Salt and pepper

• Four tbsp of sunflower oil 2 tablespoons balsamic vinegar


• Preheat the oven to 200c fan.
• Quarter the parsnips lengthwise and take away the woody core from the centre.
• Minimize the carrots and turnip or celeriac into wedges approx the identical measurement because the parsnips.
• Place in a roasting tray and drizzle with the olive oil and season with salt and pepper, sprinkle with the dried herbs. Stir to coat the greens with the oil.
• Prepare dinner within the oven for 30-35 minutes, stirring sometimes till tender.
Take away from the oven, drizzle with the honey and balsamic and return to the oven for two minutes.

Chef’s tip

Attempt to buy smaller parsnips as they have a tendency to not be so woody.

Brussels sprouts with hazlenuts

Serves 6


1kg Brussels sprouts 1 tbsp unsalted butter

50 toasted, chopped hazlenuts Salt and pepper


• Trim the sprouts and boil in salted water for 6-Eight minutes then drain properly.
• Warmth the butter in a frying pan till foamingAdd the sprouts, and hazlenuts, and season with salt and pepper.
• Scale back to a medium warmth & prepare dinner, stirring, for an extra 2 minutes. Serve

Glazed ham

Serves 10-12


Three kg piece of boned ham(boiled) Cloves for studding

120ml of orange juice 100g brown sugar

50ml Dijon mustard 75ml honey


• Preheat the oven to 180c.
• Take away a few of the fats from the ham and discard. Rating the fats in a diamond sample then stud a clove in the midst of every diamond.
• Place the ham in a roasting tray and add a liitle water to the tray.
To make the glaze, place the orange juice, honey, sugar and mustard in a small saucepan over a medium warmth.
• Simmer, stirring sometimes for 10-12 minutes till thickened.
• Brush the ham with the glaze and bake for 10 minutes.
• Glaze once more and bake for an additional 10 minutes.
• Repeat and bake for a ultimate 10 minutes.
• Permit the ham, to relaxation for five minutes after which carve.

A bigger ham might require extra time

Planning forward

• Boil the ham on Christmas eve.

• Permit to chill and retailer within the fridge.

• Roast the ham on Christmas day.

Mulled wine

Do this mulled wine to heat up your friends. The odor of the mulled wine in your house creates an actual Christmas spirit.

Serves 12


• 2 bottles of full bodied purple wine (Cabernet Sauvignon is right)

• 1 litre of water

• 1 orange caught with Eight cloves

• 2 oranges sliced

• 2 lemons sliced

• 6 desk spoons of granulated sugar

• 2 inch piece of cinnamon

• 2 teaspoons of floor ginger

• 2 wine glasses of port (optionally available)


• Warmth all of the components in a saucepan till the sugar has dissolved.
• Depart on a low warmth for 20 minutes, barely simmering.

Cinnamon and pink wine baked plums with Ice cream

This dessert makes for a more healthy various to Christmas pudding. The odor of Christmas spices round the home could have your friends actually wanting ahead to this dessert.


• 12 plums, reduce in half and stone eliminated
• 2 tbsp mushy mild brown sugar
• ½ tsp floor ginger
• 2 cinnamon sticks
• Finely grated zest of 1 orange
• Juice of 1 orange
• 100ml purple wine (or port)
• Regionally produced Vanilla Ice cream (or your favorite flavour) to serve


• Place the plums right into a mixing bowl and sprinkle with the sugar and floor ginger. Combine nicely and depart to take a seat at room temperature for 30 minutes.
• Pre warmth your oven to 200c fan/ fuel 7/ 200c non fan. Lay the plums and any juice from them, onto a baking tray. Place the cinnamon sticks, orange zest and juice into the tray and provides a stir. • • • Pour over the pink wine. Wrap the tray with tinfoil and place within the oven.
• Prepare dinner for 15-20 minutes till the fruit is delicate.
• Serve heat with Ice cream of your selection.

Left over turkey stroganoff

Serves Four

Fed up with turkey sandwiches? Do this easy stroganoff for a tasty Stephens day deal with.
Serve with rice or noodles.


• 2 tablespoons olive oil
• Small knob of butter
• 1 onion finely sliced
• 200g button mushrooms, finely sliced
• 2 garlic cloves, finely chopped
• ½ tbsp paprika
• 700g leftover cooked turkey, minimize into strips
• 200ml Left over turkey gravy
• 1 tablespoon white wine vinegar
• 200ml cream
• 1 tbsp wholegrain mustard
• Chopped parsley to serve
• salt and pepper


• Add the oil and butter to a heavy based mostly frying pan, and place over a medium warmth.
• Warmth till the butter froths after which add the onions.
• Prepare dinner the onions for Three-Four minutes till gentle.
• Add the mushrooms and garlic and prepare dinner for an extra Three minutes.
• Now stir within the paprika and prepare dinner for an extra 1 minute.
• Add the turkey meat and gravy and convey to the boil.
• Add the white wine vinegar, Pour within the cream deliver to the boil and simmer for Three-Four minutes till piping scorching.
• Stir within the mustard and parsley, season with salt and pepper.
• Serve with crusty bread and rice.

Turkey, clementine and cranberry salad

Serves Four

A nice dish for utilizing your leftover turkey


• 2  shallots

• olive oil

• 2 clementines

• 2 tablespoons purple wine vinegar

• 250 g leftover free-range turkey

• 100 g combined nuts and seeds, similar to hazelnuts, pistachios or pumpkin seeds

• 50 g dried cranberries

•1 teaspoon honey

• 1 teaspoon of Hartys cranberry jelly

• 75 g watercress

• 75 g rocket

• 2 tablespoons low-fat pure yoghurt

• 1 pomegranate


• Peel and finely cube the shallots, then add to a small frying pan with a splash of olive oil and prepare dinner over a medium-low warmth for round 5 minutes, or till golden and sticky.
• Finely grate within the zest from the clementines, then squeeze within the juice and prepare dinner for an extra 5 minutes, or till decreased to a pleasant, syrupy consistency.
• Pour within the vinegar and Four tablespoons of olive oil, season to style with sea salt and freshly floor black pepper, then scale back the warmth to low and depart to simmer till wanted.
• Warmth a lug of olive oil in a big non-stick frying pan over a medium-high warmth. Shred and add the turkey (I exploit each the brown and chicken) and fry for round 5 minutes, or till crispy.

• Roughly bash the nuts and seeds in a pestle and mortar, then add to the pan with the cranberries, cranberry jelly and honey. Season and prepare dinner for an extra couple of minutes, or till sticky and caramelised.
• In the meantime, trim the great tops off the chicory, leaving them entire, then trim and finely slice the bottom. Place the leaves onto a serving platter. Drizzle over the nice and cozy clementine dressing, pile the sticky, caramelised turkey on prime and spoon over the yoghurt.
• Halve the pomegranate, then maintain one half cut-side down in your hand and bash the again with a spoon so the seeds fall over the salad. Serve and luxuriate in!

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