NEW YEAR’S TABLE SPREAD

Roast Turkey

6 to 8 kg Bronze turkey

170g of soft butter

250g of pancetta / bacon

1 onion, peeled and halved

1 leek, halved

1 carrot, halved

2 celery sticks, halved

1/2 bulb of garlic

10g of thyme

3 bay leaves

1000ml of water

salt

pepper

Method:

For the turkey, preheat the oven to 210ºC

Season the turkey well inside and out and place the stuffed turkey into a roasting tray, spread butter over the entire bird and cover with pancetta

6kg Bronze turkey

salt

pepper

170g of soft butter

250g of pancetta

Arrange the onions, leeks, carrots, celery, garlic, thyme and bay around the turkey. Then pour 1 litre of water into the roasting tray and cover the entire tray with tin foil

1 onion, peeled and halved

1 leek, halved

1 carrot, halved

2 celery sticks, halved

1/2 bulb of garlic

10g of thyme

3 bay leaves

1000ml of water

Make sure the tin foil is tightly covering the turkey and roasting tray so that the turkey will steam

Place in the oven and cook for 45 minutes. Then, turn the oven down to 170ºC/Gas mark 3 and continue cooking for another 2 hours

For the last half hour of cooking remove tin foil from the turkey and peel off the bacon

Turn the oven up to 200ºC and roast until the skin of the turkey is golden brown and crisp. Once roasted remove from the oven and allow to rest for 45 minutes

To serve, carve the turkey and serve with vegetables

Brussel Sprouts

Ingredients:

1000g of Brussels sprouts

250g of butter

salt

pepper

Method:

Remove the outer leaves from sprouts and cut a cross into the bottom of each one. Bring a pan of water to the boil and blanch the sprouts for 3 minutes. Drain the water and add to a pan with the butter

1000g of Brussels sprouts

250g of butter

Cook the sprouts in the butter on a low heat until slightly caramelised. Season, drain any excess fat and serve immediately

salt

pepper

Roast Potatoes

Ingredients:

1000g of Irish potatoes

50g of duck fat or butter

6 sage leaves

6 sprigs of marjoram

salt

Method:

Wash, peel and remove any black spots from the potatoes. Cut the potatoes into even sizes, ensuring there are straight edges and right angles. This is easier to achieve with large potatoes

1000g of Irish potatoes

Place the potatoes in a large pan and cover with cold water. Season the water well. It should taste like the sea. Bring the potatoes to a slow boil. Cook until they are nearly cooked and then drain the water

salt

Once drained, place the potatoes back in the pan, put the lid on and then shake firmly, so that they start to break up on the outside, not all the way through

Place a heavy based roasting tray over two hob rings, add the duck fat and melt. Put the potatoes in the tray and turn over with a fish slice. You are looking to achieve a golden crisp colour on the potatoes. The colour does not need to be even all over

50g of duck fat or butter

Once the potatoes have a good amount of colour and before they start to burn place them in a hot oven on 220ºC/Gas mark 8 and roast until golden all over. When ready to serve, sprinkle with chopped sage and marjoram

6 sage leaves

6 sprigs of marjoram

MENU:

Roast Turkey

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Brussel Sprouts

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