Cranberry Jelly Recipe
Ingredients
1 kg Frozen cranberries
3 Clementine’s, chopped and peeled
700g Sugar jam
3 Tablespoons Port
Method
• Tip the berries and Clementine’s into a preserving pan, add 1 litre of water.
• Gently heat, stirring frequently, for 30 mins until the berries are soft.
• As the mixture softens, lightly crush to release the juice from the berries.
• Cool the mixture, then tip into a jelly bag suspended over a large bowl.
• Leave overnight.
• The next day, measure the liquid. You should end up with 1.4 litres. If less, add water to make up mixture. If more, boil to evaporate.
• Meanwhile, sterilise your jars and put a small plate in the freezer.
• Return the liquid to the pan and add sugar.
• Heat until dissolved and then bring to the boil, skimming off any scum.
• Allow to cook for about 20 mins.
• Use a sugar thermometer to take the temperature up to 105C or, after 15 mins, start checking it is set by dropping the mixture onto a chilled plate.
• When it is ready, the mixture will appear set.
• Remove any remaining scum and stir in the Port.
Turkey Leg and Chestnut Croquette
Ingredients
3 Turkey legs
100g Blanched chestnuts
300g Mashed Potato
Breadcrumbs
Chives
1 Egg
20ml Milk
5g Flour
Method
• Roast legs in the oven then allow to cool
• Remove turkey meat from the legs
• Mix turkey meat and mashed potato together adding chopped chives and chestnuts
• Dip in Egg, Flour and Breadcrumbs and bread crumb small portions of your mash and turkey leg
• Deep fry at 160 degrees
Turkey Gravy
Ingredients
2 Onions, chopped
1 Large carrot
Turkey
1.3L Turkey or chicken stock
3 Tablespoons Plain Flour
5 Tablespoons White wine or water
Salt & Pepper, to taste
Method
• Place vegetables into a large pan.
• Add turkey neck (optional).
• Pour in stock and simmer for 1 hour.
• Strain vegetables then return liquid into the pan (For textured gravy, remove the turkey and blitz carrot and onion into the stock until smooth).
• Blend the flour with white wine or water and blend into stock.
• Stir over the heat until thickened.
• Allow to cool and then chill.
• Once serving, heat in a pan until piping hot.
• Add juices from the turkey and season.
This week’s Christmas tips are by Glenn Roach, executive chef of the Surf & Turf Restaurants in Macdonald Hotels & Resorts.
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