I am sure I am not alone as one of the majority of people who look forward to a traditional Christmas lunch. However, if you’re looking for a few alternatives this year, to add a new dimension to your spread and I am sure a talking point at your table, then you might want to give some of these ideas a go!
Imagine eating a turkey that is slightly spiced with five spice powder to give it that subtle Asian taste. All you need to do is rub the five spice powder directly onto the skin of the turkey and also inside the carcass. If you’re worried about the turkey drying out during the cooking process rather than using butter for basting, if you make a paste with the 5 spice powder and 3 tablespoon of vegetable oil this paste can be applied with a pastry brush before and during the cooking. Any juices from the turkey should be collected and added to the paste and used for basting and keep siphoning off any juices during the cooking as this can be used with any remaining paste for making the gravy.
Brussels sprouts can be pretty demanding vegetables on their own and not everyone’s favourite but I am sure if you try cooking them this way they will be a sure winner. Par boil or steam the sprouts for 5 to 10 minutes then when cool cut them in half. Dice an onion and thinly cut the smoked streaky bacon. Using olive oil first, fry the onion and then after a couple of minutes add the bacon, cook until they start to crispen. Add the halved sprouts and season with pepper and salt. Place in a baking dish and cover with foil and place in the oven for 20 minutes. For every 500 grams of sprouts use one onion and 6 rashers of streaky smoked bacon.
My favourite dish at the Christmas table is the stuffing and it is very easy to make it something very special. I created this recipe a few years ago and is now one of my signature dishes on my Christmas table. You will need 4 slices (not fresh) white bread to make the breadcrumbs, 500 grams of sausage meat, a couple of onions, 100 grams dried cranberries (halved), the zest of 2 lemons, 50 grams dried apricots (chopped) 2- 3 tablespoon of fresh chopped parsley and one egg (lightly beaten) for binding. Fry the onions in olive oil until slightly brown and place in a large mixing bowl. Place the white bread into a food processor and pulse until they resemble bread crumbs, add this to the mixing bowl along with all the other prepared ingredients. Mix well using hands. The mixture should be shaped into golf ball size portions. Place on a lined baking sheet and bake in the oven for 25 minutes on 180 degrees.
Wishing you all a fabulous Christmas and a healthy and peaceful 2014. For more information about Food Fiend Experience: