Today is Thanksgiving so here are several dishes you could offer to your family and friends.
ROAST TURKEY
One 1-11/2 kg (2-3 lb) turkey
1 onion, peeled, halved, and sliced
2 sprigs thyme
4 tbsp butter, melted
2 tbsp minced fresh thyme
1 lemon, quartered
Grated rind of 1/2 lemon
Salt and freshly ground pepper to taste
Two days before you wish to serve the turkey, combine 2 tbsp of salt with the thyme and lemon zest. Wash the turkey inside and out, drain it well, and pat it dry with paper towels. Then sprinkle the turkey evenly with the salt mixture and rub it all over the skin including the wings and legs.
Place the turkey in a shallow dish just large enough to hold it, cover with cling film, and refrigerate for 2 days. Discard the wrap one day before you intend to serve the bird and place it in the fridge so the skin can dry.
Then fill the turkey with your favorite stuffing, rub the skin with melted butter and bake in an oven preheated to 180 C (350 F) for about 1 hour or more until the skin is crisp and brown and the flesh moist.
BROCCOLI PIE WITHOUT CRUST
2 large broccoli, cut into florets,
2 tins tunny fish
3 eggs, slightly beaten
750 ml (3 cups) milk
1 cup self-rising flour
400 g ( 14 oz) grated mild cheese
3 tbsp olive oil
Salt and freshly ground pepper to taste
Boil the broccoli florets in salted water for 7-8 minutes until
almost tender. Drain, place in a bowl, and mash until almost smooth. Add the
tunny fish, salt, and pepper and mix well.
Whip the eggs with the milk and sift in the flour until it thickens
into a dough. Add the grated cheese and
olive oil and mix well together.
Preheat oven to 180 C (350 F) and brush a round, 30 cm (12 in)
tin, with olive oil and line the base with oiled baking parchment. Spoon half the mixture into the dish then
spoon the broccoli mixture evenly over.
Cover with the remaining egg and cheese mixture and bake for 50 minutes,
until puffed and golden.
Serve hot or warm.
PORK WITH QUINCES
1 cup sugar
2 cups water
2 large, ripe quinces, peeled, deseeded, and cut into
bite-sized pieces
70 ml olive oil
1 onion, peeled and finely chopped
2 garlic cloves, peeled and mashed
1 kg (2 lb) leg of pork cut into bite-sized pieces
2 tbsp plain flour for the meat
250 ml (1 cup) dry wine
500 ml (2 cups) hot meat stock
1 cinnamon stick
1 tbsp dry thyme
1 large piece of orange peel
Salt and pepper to taste
Place the sugar and water in a saucepan and simmer stirring
until the sugar dissolves. Add the
quinces and simmer for 12 minutes until
slightly tender and set aside covered.
Sauté the onion in olive oil for 3 minutes until soft add the
garlic and cook for ½ a minute and transfer with a slotted spoon to a plate.
Sift the flour over the meat and shake to remove excess flour
and sauté in the remaining olive oil for 6 minutes, turning until well browned. Spoon the onion mixture on top and pour in the
wine. Allow it to boil for 4 minutes and
pour in the stock, the cinnamon stick, the thyme, and the orange peel. The liquid must cover the meat by 3 quarters and simmer, covered for 30 minutes;
Drain the quince and place in the saucepan with the meat and
simmer for 45 minutes until the meat is tender. Discard the cinnamon stick, the orange peel, and thyme. The dish should have enough gravy.
RICE WITH
ALMONDS
60 ml olive oil
1 large onion, peeled and cubed
2 carrots, peeled and cubed
1 Florina pepper, chopped
2 cups basmati rice
3 cups hot chicken stock or more
2 cups defrosted peas
½ cup almonds, peeled, toasted, and thickly chopped
Salt and pepper to taste
Sauté the onion in olive oil in a large saucepan for 4 minutes
until tender. Add the carrots and the Florina pepper and simmer for 2 minutes
until tender.
Add the rice and stir until well covered with oil. Pour in the stock, season to taste cover, and
simmer for 10 minutes. Add the peas and
when it starts to boil, cook for 10 minutes until the rice is done. Cover with
a napkin for 2 minutes. Serve with toasted
almonds.
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