2 P 4
ROAST POTATOES
Roasting potatoes in goose fat gives thema wonderful flavour, as does cooking themin beef drippingwhen roasting beef.
1 If using a conventional oven,Preheat the oven to 220C/Gas 7.
Winematch 1 Preheat the oven to 180C/350F/gasmark 4.
2 First, soften the butter in a bowl, add the sage and mixwell. Rub the sage butter underneath the turkey-breast skin by lifting the skin gentlywith your hands andmassaging the butter onto the flesh.
3 Seasonwith some salt and black pepper. Pack the sausagemeat stuffing into the neck cavity, then line themain cavitywith some kitchen foil or nonstick baking paper and loosely pack the sage stuffing into the bird. Don’t forget toweigh the turkeywith the stuffing enclosed so that you can plan your cooking time accordingly. Allow20minutes per 450g, then an additional 20–30minutes in the oven. In total, it should take about 5.5–6 hours.
4 Put the turkey into a large roasting pan, coverwith kitchen foil and place it in the oven for 2 hours. Remove the foil and continue roasting, basting occasionally, for the remaining time. To check that the turkey is cooked, insert a skewer or the tip of sharp knife into the legmeat nearest the bone, the juices should run completely clearwhen the turkey is ready.
5 Cover the birdwith foil and allowto rest for at least 30minuteswhen it comes out of the oven, then carve as required.
Kevin Dundon’sModern Irish Food, publisher: Octopus Books
Alan says: “The thingwith turkey is thatmost people want a redwine to gowith it, but do you knowwhat, one of the nicest pairings is actually awhite Burgundy.Wines like Chablis, Pouilly Fuissé or PulignyMontrachet (if you want to gomad) are excellent. It’s no good having a creamy, butterywine like Australian Chardonnay, it has to be nice and crisp andminerally, so French is probably the best.
“If a red is definitelywanted, then no good having big Zinfandels or Cabernets. Pinot Noir is the traditional recommendation but it is not worth spending a lot on a fine red Burgundy because itwill not cope, and NewWorld wineswill be a bit sweet. Samewith Bordeaux. What does this leave? Less expensive Burgundy or South African, I reckon. A lighter Italian likeMontepulciano d'Abruzzowould beOK but only if cost is an issue.”
2 Peel the potatoes and cut into even-sized pieces. Place in a saucepan, add a pinch of salt and pour on enough water to come 2.5cmup the side of the pan. Cover.
3 Bring to the boil. Boil for 3-4minutes. Drain. Return the potatoes to the dry pan, put on the lid and shake the pan well to fluff the outside of the potatoes (this is only necessary with floury varieties). Add sufficient fat to the saucepan to coat the potatoes.
4 Spread the coated potatoes out evenly in a roasting tin. Place in the centre of your oven or hang the tin on the second set of runners fromthe top of the roasting oven in an Aga and roast for 30minutes (with some Agas youmay need to turn the tray round after 20minutes for even-browning).
5 If using an Aga,move the tray to the floor of the oven for 20minutes to crisp the bottomof the potatoes. Otherwise turn the potatoes halfway through cooking.
6 If the roast potatoes are cooked before you are ready for them, remove fromthe oven and put to one side. Return to the oven to heat through for 10-15minutes before serving. Don’t be tempted to put themin the simmering oven of an Aga, as they will loose their crispness.
Traditional Aga Christmas by LouiseWalker, publisher: Absolute Press, photograph: Mike Cooper
14 | THE WEST COUNTRY FOODLOVER
Time
Trimmings
FOR THE
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