/||\Post Of Christmas Spirit/||\

Phew that was tiring!! was it??

The Christmas Turkey - Gordon Ramsay's Way!

We bring to you the ultimate recipe for your Christmas turkey this year, not sure how to do it - let us help you! We all know who the famous Michelin star Chef Gordon Ramsay is, so let us not waste any time and get cooking all!

"This its my favourite way to roast turkey – with a savoury butter under the skin to keep the breast meat moist and flavourful." - Gordon Ramsay

Serves: 8-10
Prep time: 30 mins
Cooking time: 2 hrs 30 mins
(calculating at 30 minutes per kg)
Total time: 3 hrs


Ingredients:

"To ensure both the turkey and pork stuffing are cooked properly, I bake the stuffing separately. Another of my secrets is to rest the turkey for a couple of hours or more. As it relaxes, the juices are re-absorbed, making the meat succulent, tender and easier to carve. It may seem like a long time, but the texture will be improved the longer you leave the turkey to rest. Piping hot gravy will restore the heat."
-Gordon Ramsay

1 free-range turkey (ideally Norfolk Black or Bronze), about 5–5.5kg
Sea salt and freshly ground black pepper
2 onions, peeled and halved
1 lemon, halved
1 head of garlic, halved horizontally
6 bay leaves
olive oil, to drizzle
8 rashers of smoked streaky bacon
Lemon, parsley and garlic butter:
375g butter, at room temperature
1 tbsp olive oil
Finely grated zest and juice of 2 small lemons
3 garlic cloves, peeled and crushed
Small bunch of flat leaf parsley, leaves only, chopped

Method:

Preheat the oven to 220C/Gas 7. Meanwhile, prepare the herb butter. Put the butter into a large bowl and season with salt and pepper. Add the olive oil and mix well. Add the lemon zest and juice, crushed garlic and chopped parsley. Mix well to combine.
Remove the giblets from the turkey cavity. Season the cavity well with salt and pepper, then stuff with the onions, lemon, garlic halves and 2 bay leaves.
With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavoured butter underneath it, making sure you keep the skin intact. Repeat with the skin on the legs – from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap.
Stuff half the butter mix into the opened spaces under the skin. From the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breasts.
Place the bird in a large roasting tray, breast side up. Spread the rest of the butter all over the skin. Season well with salt and pepper, then drizzle with a little olive oil. (If preparing a day ahead, cover the turkey with foil and refrigerate at this stage.)
Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180C/Gas 4 and cook for about 2 hours (calculating at 30 minutes per kg), basting occasionally.
To test whether your turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices are running clear, rather than pink. As oven temperatures and turkey shapes and sizes vary, it is crucial to check your turkey about 30 minutes before the calculated roasting time. If the juices are pink, roast for another 15 minutes and check again. Repeat as necessary until the turkey is cooked.
Transfer the turkey to a warmed platter and remove the parson's nose, wings and tips of the drumsticks; reserve these for the gravy. Leave the turkey to rest in a warm place for at least 45 minutes; make the gravy in the meantime. Remove the bay leaves from under the skin before carving. Serve the turkey with the piping hot gravy, stuffing and accompaniments.

Peppermint Snowflakes

These delicate Peppermint Snowflakes are an elegant option for your Christmas spread. Ready in just 20 minutes, they're a fun, no-bake recipe to make with the kids, be adventurous and take a risk - offer your little devils the chance to become angelic within minutes, who knows you might discover a little Michelin star chef in your family this Christmas!

Makes: 12
Prep time: 20 mins
Total time: 20 mins

Ingredients:

1 Medium egg white
350g (12oz) Icing sugar
1 Teaspoon peppermint essence
3 Tablespoons Sugar Sprinkles in white or any colour you like

You will also need:
Snowflake cutter
Baking sheet, lined with Bake-well paper

Method:
Put the egg white in a mixing bowl and whisk it lightly to break it up, then sift in about a third of the icing sugar. Use a wooden spoon to beat it in to make a stiff paste. Add the peppermint essence and mix well.
Sift the rest of the icing sugar on to the work surface, put the peppermint mixture on top and then knead it, incorporating the icing sugar, to make a smooth, pliable dough.
Divide the mixture in half, and put half in a freezer bag. Roll out one half at a time to about 5mm (1/4in) thick and cut out snowflake shapes. Re-use the trimmings, add to the other half of the mixture, roll out and cut out more snowflake shapes. Put the shapes on the lined baking sheet. Sprinkle with the Sugar Sprinkles and leave to set firm. These will keep for a week if stored in an airtight container in a cool place.

Oh the weather outside is frightful, but the fire inside is delightful, since there's no place to go, let it snow, let it snow, let it snow! Did you know that it takes only one snowflake to drop on Christmas Day, for it to officially be known as a White Christmas! Can't spot a snowflake outside your window, how about making your own 'official White Christmas' indoors - spread the joy to India Forums and let us all 'dream of a White Christmas' together!

Mulled Wine

Whoever heard of a Christmas without that glass of Sherry, oops we mean Wine! Not everyone must be paid a visit from the Three Christmas Spirits to explain the joy of Christmas time, we can be spared the horror by making Mulled Wine with a kick in the very comfort of our homes. Offer this warming drink to party guests to get them in the Christmas spirit!

Serves: 6-8
Cooking time: 15 mins
Total time: 15 mins

Ingredients:

75cl Bottle red wine
300ml (1/2pt) Water
300 ml (1/2 pint) Orange juice
3 tbs Caster sugar
Mulled Wine spice sachet
150 ml (1/4pt) Brandy
1 Orange, sliced
1 Apple

Method:

Place the wine, water, orange juice, sugar and Mulled Wine Spice Sachet in a large saucepan.
Heat to just below boiling point and hold this temperature for 10 minutes, stirring occasionally.
Remove the sachet. Stir in the brandy and fruit

Is that it! Okay so you haven't said it, but you're certainly thinking it, and yes! That is it! Easy, peasy, lemon squeezy - I know terrible joke, but you all remember using that some time during your life when it was considered to be 'cool', your secret is safe with us. Well until you become a little too Merry after drinking your home-made stuff, and decide to spill the beans yourself that is. Let that child within you free this Christmas! Ho, ho, ho!

Cardamom Shortbreads… but Indian Style

Bored of everything in the store cupboard already, don't know what to grab for a bite, why not make your very own shortbreads - wait did we say 'shortbreads' - yes, we did! Don't know how to make them, then let us take the privilege of showing you just how.
Fill your homes with these wonderfully sweet smelling biscuits and show off a little to those irritating guests who can't shut up about all their cooking talents, but not in any old style, do it in the Indian style, you wonder how? It's simple, by using cardamom and aromatic cooking seeds, in your traditional shortbread recipe which will give your taste buds a kick of Indian flavour.

Makes: 12
Prep time: 20 mins
Cooking time: 15 mins
(Plus pastry chilling time)
Total time: 35 mins



Ingredients:

225g (8oz) Plain flour
115g (4oz) Cornflour
225g (8oz) Unsalted butter, softened
55g (2oz) Caster sugar
55g (2oz) Icing sugar, sieved
12 Green cardamoms

Chef's Tip:

"Cardamoms work well with the sharpness of lemons. If you're feeling adventurous, why not add in the zest of a lemon to your shortbread mixture at step 3?"
-Phil Vickery

Method:

Sieve the flour and cornflour together.
Beat the butter and sugars together in a bowl until soft and fluffy.
Split open the cardamom pods and place the seeds into a pestle and mortar and grind to a powder. Add the cardamom powder to the butter and sugar mixture along with the flour and cornflour and then knead well to make a dough. Shape into a ball then flatten and wrap in cling film. Chill for about 15 mins.
Preheat the oven to 180C/350F/gas mark 4. Grease 2 baking sheets.
Roll out the dough to about 5mm (") thick then use a 7cm (2") diameter cutter to cut out the biscuits.
Place on the baking sheets then bake for about 12-15 mins, or until pale golden brown. Allow to cool slightly on the baking sheets before transferring to a rack to cool completely.

Well what are waiting for? We've done out bit, now you do yours! Get into that Kitchen and show the family just what you can do in 35 minutes.
Tell India Forums of your cooking experience, got any tips, send it in, let others know just how easy cooking really is!