oFESTIVE FOODo
2 P
HEAD CHEFMATTHEW MASON OF THE JACK IN THE GREEN SUGGESTS:
JONRAY AND PETER SANCHEZ- IGLESIAS FROM BRISTOL’S CASAMIA
The turkey “When cooking a turkey the best way to ensure it is cooked to perfection is to remove it fromthe oven according to the temperature not the time. The best temperature to remove the turkey for perfectly cooked whitemeat is 155-160F breast temperature. However, it is important that the thermometer does not touch the bone or the results will be inaccurate. “It is then important to rest
the turkey before serving it as this will allow for the juices that gather during roasting to be reabsorbed into the fibres of the turkeymeat. If you forget to rest the turkey, the juices will spill when themeat is carved. “
Accompaniments “It is not unusual to have a lot of brussel sprouts left over at the dinner table and it is safe to say that in our family they are not a firmfavourite. However, one way tomake your brussels look enticing is to remove all the leaves and fry themgently in a pan with some oil and pancetta, however be sure not to over cook. The delicious taste of the pancettamasks the bitter taste of the sprouts, this recipe will ensure your family will be left wantingmore.”
18 | THE WEST COUNTRY FOODLOVER J
“Line the inside of the baking tin with thin cardboard before lining it with paper – it stops the cake fromgetting too brown at the edges.” Rick Stein
“My top Christmas tip would be to invest in a temperature probe. Why spend all thatmoney on a fabulous free-range turkey only to over or under cook it on the day? Take all the pressure off and use a probe so it is guaranteed to be perfect every time.”
OUR RESIDENT CHEF PETER GORTON SAYS:
The turkey Make sure the turkey ormeat is at roomtemperature before putting it in the oven. This will shorten the cooking time and also cookmore evenly. Also don’t forget to rest themeat!
Accompaniments “An alternative to plain sprouts – Sauté a little smoked bacon and chopped red onion for a fewminutes add some creamand chopped sprouts, stir until just cooked. My children will even eat these sprouts!”
DAVID GRIFFEN
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68