[kimmson]

The pavlova sounds great. I guess instead of making a big one you could make single serving ones, that way you could have one a day and not feel TOO guilty. I'm going to try it when it gets cool. In Texas you don't want to turn on the oven in summer unless it's an emergency.

[Jonski]

Cauliflower Cheese with Crispy Parmesan Crumbs

Ingredients

1 large cauliflower, divided into florets

Butter

Salt and pepper

For the Cheese Sauce

1 clove

1 bay leaf

1 small onion

600 ml (1 pint) milk

25 g (1 oz) butter

25 g (1 oz) plain flour

150 ml (1/4pint) single cream (optional)

1 teaspoon English mustard (optional)

175-200 g (6-7 oz) Cheddar cheese (or Gruyere with Parmesan), grated

Salt, pepper and freshly grated nutmeg


For the Crispy Parmesan Crumbs (optional)

4 slices of white bread, crusts removed

Butter

1 tablespoon grated Parmesan cheese, or more to taste

Salt and pepper


To make the sauce, first stud the clove through the bay leaf and into the onion. This can now be placed in a saucepan with the milk. Warm the milk slowly; this will allow the flavours of the onion to impregnate the milk. Once up to the simmer, cover with a lid and leave to stand for 15 minutes.

Now it's time to make the roux. Melt the butter in a suitable saucepan. Once melted, add the flour and cook on a low heat for a few minutes, stirring from time to time.

The milk can now be added, a ladle at a time. As the milk and roux are warming and cooking, the two will emulsify and can be stirred to a smooth 'bechamel' sauce. This can now be cooked, adding the onion from the milk, for approximately 20-25 minutes.


The sauce will now be quite thick. Remove the onion and season the sauce with salt, pepper and nutmeg. Add the single cream, if using. This will loosen the sauce slightly, giving it a richer finish as well. Add the mustard and 175 g (6 oz) of the grated Cheddar. Once completely melted into the sauce, retaste for seasoning and strength. It's important that the sauce does not boil as this will separate the cheese. Strain through a sieve.

To cook the cauliflower florets, bring a pan of salted water to the boil. Drop in the cauliflower and return to a gentle boil. Cook until just tender; this will take only a few minutes, leaving a slight bite. Drain off the water. Warm a knob of butter in a frying-pan and add the florets. These can now be

rolled, without colouring, in the butter and seasoned with salt and pepper. The cauliflower can be cooked ahead of time and refreshed in ice water. To re-heat, either microwave or plunge back into boiling water.

To finish, pre-heat the oven to 200ºC/400ºF/Gas Mark 6 or pre-heat the grill. Spoon a little of the cheese sauce into an ovenproof dish, arrange the cauliflower on top and coat with more of the sauce. Sprinkle the last 25 g (1 oz) of grated
Cheddar on top and place under the grill or in the oven to melt and colour for 10-15 minutes.

To make the Crispy Parmesan Crumbs, the bread can either be blitzed in a food processor or broken down (rubbed) into a rough crumb. The 'rough' basically means maintaining large and small sizes throughout. These crumbs can now be pan-fried in a knob of butter to a golden colour and crisp finish. Once at this stage, add the Parmesan cheese.
This will now start to melt instantly, creating a sticky consistency among the crunchy crumbs. It's now that they should be sprinkled over the finished
cauliflower dish. All you have to do now is cat it. This is superb as a complete dish on its own, accompanied by a good tossed green salad.

Note: it's not essential to glaze the cauliflower cheese under the grill or in the oven - it can be served with just the cheese sauce over and Crispy Parmesan crumbs to finish. It's also not essential to break the cauliflower into florets.
The vegetable can be kept whole and boiled. This will take approximately 10-15 minutes, depending on the size of the cauliflower. Make sure the central core/stalk has been cut away. Once cooked, cut and serve as per the florets.

[mr dragon]

Jonski. I never would have guessed. 8-)

[Narnia]

Cheesy cauliflower, Yummy! :smile:

[diamond lil]

I read on another thread that Karen made a steak and kidney pie..and would love the recipe. Many years ago my grandmother used to make a steak and kidney pudding that she boiled in a cloth, and was totally divine.

[ukus]

Ooohh Steak and Kidney pudding ... haven't had a homemade one of those for years ..... yum.

Steak and Kidney Pie

I make mine in a 10" Quiche dish which serves 6 healthy portions.

For the filling

Make sure the beef is very lean by cutting off any fat , this can then be tied up in a piece of cheesecloth and added to stewing beef for the flavor.

approx 1lb Stewing beef
. 1/2lb Beef Kidney (or better still 3 Lambs Kidneys, cored)
. 1 small onion (chopped)
. 1 can of beefstock (or you can make it from a cube)
. Pepper

Cut steak and kidney into bite sized pieces,put in saucepan and cover with stock and water mix just enough to cover the meat. I then put mine in the fridge to soak for an hour as it seems to make for a richer gravy.
Then to the meat mix add onion and pepper (you can add salt at a later stage if you want.)... Bring to the boil stirring and then let simmer until meat is tender approx. 45 mins. Thicken the gravy using gravy granules or powder ( you can also use a little cornflour mixed with water). STIR continually until thickened. Now taste to see if more pepper or salt is needed. Remove cheesecloth bag.

Pastry. I like my own shortcrust for the bottom of the pie and I use shop bought puff for the top.

US
2 cups all purpose flour
1/2 teasp. salt
2/3 cups of shortening ( I use 1/3c crisco &1/3c butter)
1/2 cup ice cool water

UK
8oz SR flour
4 oz fat (I used to use half butter and half lard )
pinch of salt
cold water to mix into a dough (add little at a time)

1 sheet of puff pastry rolled out to cover top of pie.

Spray pan/dish with non stick baking spray.
Roll out bottom crust to desired thickness and line dish,add meat filling. You can use a little beaten egg wash around edge to seal the top cover of puff pastry. Crimp edges together and trim away excess pastry.

Prick top of pie with a knife point and brush on egg wash ( a beaten egg with a little water added) for a nice brown finish.

To decorate:

Roll out left over pastry and cut three strips 1/2" wide and 10" long. pick up strip ,twist it and place in centre of pie sealing edges to edge of pie. Doing this three times will give you six nice wedges that you can use as a guide to cutting portions. Next cut leftover pastry into 1" strips and then cut those diagonally ... hey look, sketching in a centre vein with a knifpoint gives you a leaf I use two leaves on each portion. Next cut some very thin strips about 2-3" long and twist 'em to form a Rosebud which can be placed at the bottom of the two leaves ..... Ah a sight to behold !!

Pop it all into a 400 degree oven for about 30 to 40 mins until nice and brown. When cooked let sit for about 20 mins before serving


NB...If you don't want to make a whole pie you can just roll out some ready made puff pastry, add a little of the filling fold over to make a hand held pasty and freeze the rest of the filling for future use.

[SilverMiniCooperS]

Yummmmmmmmm. It sounds like someone went to Fiesta

[ukus]

Yummmmmmmmm. It sounds like someone went to Fiesta

[kimmson]

HERBED SALT

This is not a recipe per se but it's something my mom and I have made for many years. I try to make a big batch of it in summer when the herbs are full of essential oils, I then refrigerate it in air tight glass jars for use as long as it lasts then I make another batch.
It's basically salt with herbs and garlic processed in the food processor. I grow my own herbs so I use whatever I have in the garden but with the availability of fresh herbs at supermarkets you don't have to grow your own and there is a wide variety available.
This salt is not for sauces but it's great on grilled or roasted meat, pork, steak, hamburger etc, it puts out a wonderful flavor.

Garlic (fresh as you can, if it has the little shoots in the middle of the clove I usually remove it, it's more digestible that way).
A mix of herbs including:
basil, thyme, parsley, rosemary, sage, marjoram, oregano and whatever else catches your fancy.

Wash and whiz your herbs and garlic in the processor until well chopped.
Add the salt (kosher, iodized up to you, I like iodized since we don't get enough iodine in food) and keep processing until everything is mixed well and your mixture is a bright green color.
Spread the salt on a kitchen or paper towel over a cookie sheet and let it dry for about a 1/2 hour mixing occasionally so it dries evenly.
Do not let dry too much or it will lose a lot of the flavor. Store in glass jars in the fridge and enjoy it on your next steak.
Remember a little goes a long way.

[kimmson]

This is for Jonski.

Meat sauce (aka ragu', not to be confused with the vile stuff sold in jars)

This is the way it has been made in real Italy for as long as meat sauce has existed, you may modify it if you like, but the first time you make it please follow the recipe. Thanks.

Ingredients:
1 each medium onion, carrot and a good stalk of celery
1 cup dry red wine
1/2 cup milk
2 lbs of ground beef, an 85/15, not too lean, fat gives the meat its flavor
28 oz can of peeled tomatoes (crashed or thru the food mill, or 15 oz can of Hunts tomato sauce
Salt and pepper

Heat enogh olive oil to cover the bottom of a large pot like a dutch oven.
Chop finely the onion, carrot and celery and fry in the oil until the onion becomes colored but not burned.
Add the wine and let it evaporate.
Add the milk and let it evaporate.
Add the ground beef (raw, do not pre-cook or you'll lose the flavor) and mix together with the veggies in the pot.
Season with salt and pepper and let it cook about 10 minutes. (you might want to season lightly as the flavor will increase as it cooks, you can always add but you can't take away).
Add the tomatoes and bring to a boil, lower the heat and simmer, and simmer and simmer.
Meat sauce gets better the longer it cooks, sometimes I start it in the morning for an evening meal and keep it simmering on the back burner all day. It is also better the next day. Add a little water when you re-heat it and let it rehydrade the sauce.
A WORD OF WARNING: THERE IS NO GARLIC OR SAUSAGE IN MEAT SAUCE.

[Jonski]

Thanks kim!

I've been looking for a good meat sauce for ages and have come to the conclusion that it's all to do with the quantities of all the ingredients that make it special. Obviously I've tried similar, but that recipe is unique to me, I've never thought of using milk and ALWAYS use garlic. I will try it next time I'm in cooking mode and let you know what happens!! 8-)

[Natasha]

Kim..that sounds delicious. I make my spaghetti sauce very much the same way. One thing I discovered is Hunts diced tomatoes with the Italian herbs. They make a fabulous sauce. I do add chopped fresh garlic to mine though because I love garlic. And lots of red wine. MMM..I can't wait for the weather to get cold so I can make it.

[kimmson]

Yes the milk always gets the "yuck, milk!" but it blends in beautifully and you can't taste it. Actually what it does is dissolve all the bits of veggies so you don't have any crunch with your meat. The secret is simmering away as long as possible, it melds the flavours.
Now you know real lasagna does not have mozzarella or ricotta but there is a sauce bechamel in which we melt parmesan and swiss cheese. It has a rich flavor, unlike ricotta and mozzarella which are good cheeses but don't have any flavor whatsoever. If you want that let me know I'll write it down.

[Fourgreys]

Yum! Going to try it but I have to admit I will use turkey mince instead of beef which will no doubt someones Italian grandmother roll over in her grave!

[kimmson]

Well it won't taste the same. Turkey meat is pretty flavorless. I think you should be brave and unless you have an allergy to beef I would definately try it with beef once. You can use less meat if you want to, just adjust the quantity of tomatoes you put in. If you use 1 lbs of beef use a 15 oz can of tomatoes instead of 28 oz. All the other ingredients can stay the same.

[Jonski]

Turkey Mince = DOG food!! :roll:

[Fourgreys]

Well it won't taste the same. Turkey meat is pretty flavorless. I think you should be brave and unless you have an allergy to beef I would definately try it with beef once. You can use less meat if you want to, just adjust the quantity of tomatoes you put in. If you use 1 lbs of beef use a 15 oz can of tomatoes instead of 28 oz. All the other ingredients can stay the same.

Nah we cook with it all the time. I wish I had it in me to be a vegetarian, but as it is I don't eat mammals or to quote Natasha 'anything with big brown eyes'!

[Natasha]

No ducks or mammals right J. Certainly no pork!! :smile:

[SilverMiniCooperS]

1 each medium onion, carrot and a good stalk of celery

Kim...is that really a stalk of celery, or just a rib? A stalk is the whole thing!

In one of my cooking magazines they had a recipe for Parsnip Pancakes which I made this past weekend. They were very good and Klaus loved them!

Parsnip Pancakes

2 pounds parsnips, peeled
salt to taste
1/2 cup finely chopped onion
1/4 cup all-purpose flour
1 egg, lightly beaten
1 tablespoon chopped chives
pepper to taste

Put parsnips in large saucepan with water and the salt, bring to a boil, reduce heat and cook for 15 - 20 minutes or until tender.

Drain and mash parsnips. Remove any woody centers that won't mash well (buying small parsnips helps with this). Stir in the onion, flour, eggs, chives and pepper.

Drop batter by 1/4 cupfuls onto a well greased hot griddle (I used a 12" frying pan). Flatten with a spatula. Fry until golden brown; turn and cook until second side is browned. Drain on paper towels. Yield: 6 servings.

I think next time I make them I will add some majoram (Klaus's favorite) or maybe some tarragon which sounds like it would do well in it?

[kimmson]

1 each medium onion, carrot and a good stalk of celery

Kim...is that really a stalk of celery, or just a rib? A stalk is the whole thing!

Don't get technical on me Silver you'll just confuse me. I guess it's a rib or maybe a cup of chopped celery.

[SilverMiniCooperS]

I figured that's what you meant.

BTW, I have printed out your recipe and will try it sometime soon. It sounds like something that would freeze well, and would be easy to heat up if you're in a hurry for a meal.

[kimmson]

Yes it freezes well although I try to make it fresh. Remember to add a little water when you re-heat it.
If you add some peppers it also makes great sloppy joes.

[MsSofia]

yum, that sounds great. i've only stuck with onion and garlic in my sauce, no carrot or celery, and milk is definitly a newbie! i'll have to try red wine though, sounds great. (and good luck getting me to give up the garlic, i love it far too much!)

is the bechamel sauce just a basic white sauce with cheese in it by any chance? or is there more to it than that?

[kimmson]

Yep, basic white with lots of parmesan (that's a requirement) and some other cheese. My mum uses Emmenthal, I do too but lately I've been experimenting with a good white cheddar instead. Made it very tasty and added a little zing.
Please try it without garlic the first time and you have to have the milk. You will not be able to taste it, I guarantee it.

[MsSofia]

ok ok, fair enough, i'll give it a try, who knows, you might just convert me. plus its a good way to pretend i'm getting more milk in my diet

white sauce i'm very glad i learnt and have no problems making, so i'll have to give this lasagna a try sometime soon, i'm looking foward to it

[kimmson]

Great, I'll look forward to hearing how you liked it.
I'm originally from Tuscany and come from a long line of excellent cooks, and most of our dishes in Tuscany are basic peasant dishes but very tasty. If you have a request for a recipe let me know and I'll post it. I also have an excellent cook book I bought many years ago when left Italy which also has regional recipes, so I'm armed and dangerous.

If anyone wants my vegetable soup recipe let me know. It's a cut above regular soup and wonderful for the winter.

[Florida_Gurl]

Bring it on!!! :twisted:

[bll]

Yum Kim, looking forward to that! Our neighbour across the street was from Sicily, and made 'rags' (I was a wee child and she had a heavy accent ) over her pasta that was wonderful. Her recipe was heavy on roasted garlic, celery, bay, carrot, basil and slowly cooked beef flank/shoulder. Once the meat fell apart the juices were reduced and strained and added to skinned, seeded crushed tomatos with a bit of red wine and tomato paste. Once the sauce was well cooked the meat was shredded and added back in, and then ladled over pasta. The best thing is you could use a really tough bit of meat and cook it slowly one day and then make the sauce the next day.

Sorry I don't have the exact measurements - it depends on how many you're feeding. Mum had us 7 to feed, so she used two roasted heads of garlic, 2-3 ribs celery, 2-3 carrots (depends on size) 3 bay leafs and a stem of basil all done up in cheesecloth, popped into a dutch oven. She'd brown the meat (2-3 #) in a bit of olive oil, put in a cup or so of beef or veg stock, add the vegs bundle and put it on simmer with a tight lid. She did this just after breakfast and then tended it again about the time we came home from school. I do remember the garlic MUST be roasted as Mum didn't do that once and we all reeked of garlic for a week!!! (Tasted good though )

I'm going out of town on a course, but I'll see if I can find more exact notes in Mum's box file of recipes if any one would like them.

[Jonski]

This is for Jonski.

Meat sauce (aka 'ragu', not to be confused with the vile stuff sold in jars)

This is the way it has been made in real Italy...

Man, that was some tasty dish!!! Thanks Kim!!

Started it at 9:00am for dinner at 7:00pm yesterday! Got a bit scary just at the start; scary as in "What the hell is this???" But once it started simmering away I could tell that it was gonna be a winner! Screw all those "authentic" recipes with their "exactly one and a half bay leaves" and Balsamic vinegar!

[kimmson]

I am so glad you liked it.
None of these recipes are written down except in my mind so I was scared I had left something out.
Besides being good on pasta it is also delicious on polenta.

[Jonski]

I am so glad you liked it.
None of these recipes are written down except in my mind so I was scared I had left something out.
Besides being good on pasta it is also delicious on polenta.

Hey, dudette,

I just got home, so bed for me, but...

I wouldn't mind your FULL lasagna recipe, and your bech sauce one too! Pretty please!!

[kimmson]

I'll post it, hopefully today, over the week-end for sure. It's been real busy at work lately.
I need to post the veggie soup for Florrie too.

[Mr Retro]

Concerning making meat loaf.

I know you can make meatloaf with bread crumbs, or saltine crackers, or even oatmeal. Which do you use and why? I plan on making some this coming weekend and would like to get some opinions on which is the better ingredient.

[SilverMiniCooperS]

I wouldn't mind your FULL lasagna recipe, and your bech sauce one too! Pretty please!!

I can't help you with the Lasagna recipe Jon, but here is the recipe for sauce Béchamel....aka white sauce which is the basis for many other sauces. I sometimes add a dash of cayenne pepper to give it a little oompf.

Sauce Bechamel
Serving Size : 1
Preparation Time :0:15

Ingredients
2 tbl flour, all-purpose
2 tbl butter
2 cups milk
salt and white pepper -- to taste
Preparation
In a heavy pot, melt the butter, and stir in the flour with a wooden spoon to make a roux.

Add cold milk, bring to boil with constant stirring til thickened. simmer a few minutes, season to taste.

NOTES: You may want to use half the butter and flour. This is the old standard for medium. Current tastes are lighter

[Jonski]

Thanks J, I did get the Lasagne recipe too. I'll try that version of white sauce next time I'm cooking. I think I'll be faithful to the recipe, it's not like I eat it every day!

[SilverMiniCooperS]

It's very difficult to bugger up white sauce Jon....the most you can is if it's lumpy, and then you can just use a whisk to get it smooth. Like Hollandaise, Bechamel is one of the mother sauces for other creations!

[Florida_Gurl]

Concerning making meat loaf.

I know you can make meatloaf with bread crumbs, or saltine crackers, or even oatmeal. Which do you use and why? I plan on making some this coming weekend and would like to get some opinions on which is the better ingredient.

I don't know about all that, Mr R, but this is the best meatloaf recipe in the world. I liked it, and I hate meatloaf.

Mr. John's Meatloaf Recipe

1 pound ground beef
1/2 pound ground pork
1 cup finely chopped onions
1/2 cup finely chopped green bell peppers
1 tablespoon minced garlic
2 eggs
1/2 cup heavy cream
3/4 to 1 cup bread crumbs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Essence, recipe follows
Vegetable oil
8 ounces chorizo, halved crosswise
1 cup bottled chili sauce, optional

Preheat the grill, or an oven to 350 degrees F.
In a mixing bowl, combine the beef, pork, onion, bell pepper, garlic, eggs, cream, bread crumbs, salt, pepper and Essence, and stir with a wooden spoon to blend thoroughly. Divide the mixture into fourths. Form 2 pieces into a loaf shape about 9 by 4-inches. Lay one sausage down the middle of each loaf. Mold the remaining 2 meatloaf portions over and around the sausages to cover it completely, and seal into 2 oblong loaves.

Rub the entire surface of the meatloaf with vegetable oil and make sure the grill is well oiled. Place on the hot grill and brown on both sides, 4 to 5 minutes per side, turning with spatulas. Transfer to the rack above the grill, and top each meatloaf with 1/2 cup chili sauce. Close the grill lid and cook until the meatloaves reach an internal temperature of 160 degrees F, about 45 minutes.

Remove from the grill and transfer to a cutting board or serving platter and let rest for 10 minutes before serving. (Alternately, the meatloaves can be placed on a lightly greased baking sheet and roasted in a preheated 350 degrees F oven until an internal temperature of 160 degrees F is reached, about 45 minutes to 1 hour, basting occasionally with the pan juices.)



Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

[Narnia]

I had some matzo bread that I helped to make at my friends house today. It was made with only flour and water and nothing else. I didnt know you could do that.

[diamond lil]

it doesn't sound very nice, Narnia..I bought some crackers like that years ago and they're still sitting in the cupboard.

[texuk]

Cream of Poblano Soup

This is mighty good!

[ukus]

Carrabba's Bread Dipping Herb mix.

I snipped this out of the food section of the Houston Chronicle
A lady wrote in to ask if they would print the recipe for Carrabba's
bread dipping herbs.

1 tblsp. minced fresh Basil
1 tblsp. chopped fresh Italian Parsley
1 tblsp. minced fresh Garlic
1 teasp. dried Thyme
1 teasp. dried Oregano
1 teasp. freshly ground Black Pepper
½ teasp. minced Fresh Rosemary
½ teasp. Kosher Salt
¼ teasp. crushed Red Pepper
½ teasp. Olive Oil
Lightly squeezed fresh Lemon juice to taste

Combine all ingredients, except for oil and lemon juice, in a small food processor. Chop briefly until all ingredient's are about the same size. Remove to bowl and stir in oil and lemon juice.
To serve: combine 1½ teasp. of spice blend with 3-4 tablespoons of extra-virgin oilive oil in small dish.

Serve with bread as a dip or use in pasta dishes.
Keeps very well in the fridge.

[ukus]

This was staring at me when I logged on to AOL, it's a 'Cooking light' recipe ... looks yummy

Green Chile chicken casserole


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[texuk]

Tis the season when Tex rolls up his sleeves and gets all Gordon Ramsey-ish. I normally cook the Chrimbo dinner, got a Delia Smith recipe for bread sauce which is killer. Anybody have any favorite gravy recipes and tips on roastinga turkey other than just sticking it in the oven?

[SilverMiniCooperS]

I made a pretty good gravy (this recipe for the first time) for Thanksgiving.

1 tablespoon vegetable oil

Reserved giblets and neck (I also bought an additional pack of chicken necks as I had chicken and the neck wasn't enough)

1 onion unpeeled and chopped
4 cups low-sodium chicken broth (Swanson Natural Goodness is recommended)
2 cups water
2 sprigs fresh thyme
8 parsely stems (preferably Italian flat leaf parsley which I have plenty of growing if you need)
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup dry wine
salt and pepper

Making the broth can be done 1 or 2 days in advance. Brown the giblets and necks in oil over med/high heat in a large pan for about 5 mins. Add onions and cook for additional 3 to 4 mins. Cover and cook over low heat for 20 minutes.

Add chicken broth and water and scrape up the fond from the bottom of the pan. Add herbs and simmer (not boil) for 30 mins...skim off any foam that may form. Pour through fine mesh strainer reserving and dicing heart and gizzard. Refrigerate until ready to use.

1 day in advance make the roux and thicken the broth.
Melt butter in large saucepan over medium-low heat. Whisk in the flour and cook, stirring constantly, until nutty brown and fragrant...about 10 to 15 minutes.

Bring reserved broth to simmer. Add hot broth to roux constantly whisking to prevent lumps. Reserve 1 cup of broth to deglaze the roasting pan. Simmer the gravy, stirring occasionly and skimming any scum that may form on surface, for about 30 minutes. Set aside (or refrigerate if doing the day before.)

For the turkey: 1 cup each of coarsely chopped oinion, celery and carrots and several srips of fresh thyme in the roasting pan at the onset and add 1 cup of water to prevent veggies from burning. Brush turkey with melted butter. Place turkey on V-rack breast side down and roast for about 45 mins to an hour. Then turn the bird so the breast side is up and continue roasting until done (according to the instructions). When done romove the turkey and let rest for at least 30 minutes.

To continue with the gravy, strain the drippings through mesh strainer and allow to settle until fat rises to the top. Return the veggies to the roasting pan. Defat the drippings. Return the gravy you made to large saucepan and bring to simmer.

Deglaze roasting pan over one large or two smaller burners with medium/high heat by adding wine and the reserved cup of broth. Make sure to scrape up all the fond. Boil until reduced by half (approx 5 mins). Strain roasting pan liquid into the gravy, pressing on veggies to extract all liquid. Stir in diced giblets, adjust seasoning and serve.

[ukus]

...... sounds good Jen!

Tex is this the recipe you use for Bread Sauce?

..... Bread Sauce


.

[SilverMiniCooperS]

It sounds good!

What the hell is 'breakfast milk'? Ain't milk, milk?

[texuk]

yes it is UKUS and highly recommended it is too - I have converted countless Americans to the joys of bread sauce. I use whole milk and add a little cream to it.

Thanks for the gravy recipe. last year I made mushroom and shallot gravy - fancy a change this year.

[ukus]

yes it is UKUS and highly recommended it is too - I have converted countless Americans to the joys of bread sauce. I use whole milk and add a little cream to it.

Thanks for the gravy recipe. last year I made mushroom and shallot gravy - fancy a change this year.

Well then I wonder if I could use half and half as I always keep that in for my coffee? (in place of 'breakfast milk) ... then I'll use heavy whipping cream in place of the double cream.
I'm going to give it a go ... I haven't had bread sauce in a very long time.

.

[SilverMiniCooperS]

After I asked what is breakfast milk I realized that it was probably close to half and half...that's what Tex is in effect doing by adding cream to the milk.

We're having duck for Christmas dinner, and I just might make some bread sauce. Haven't had it for decades...so many decades, I've forgotten what it tastes like.

[ukus]

We're having duck for Christmas dinner, and I just might make some bread sauce. Haven't had it for decades...so many decades, I've forgotten what it tastes like.

What.... Silver's having Duck for dinner
Run for your lives!!!! ... OK waddle ... Waddle for your lives!!!!!!!!



Aawww ..... "please don't eat me for dinner auntie Silver" Quack quaaack!


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