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Turkey Hash
INGREDIENTS
( Serves 4 People)
3 Potatoes, washed and diced 1/4"
4 Slices bacon
8 Ounces cooked turkey
3 Tablespoons red onions, diced 1/4"
2 Tablespoons red pepper, diced 1/8"
Salt, to taste
Peppercorns, freshly cracked Paprika
Method
(1)
Cook the bacon in a large skillet until very crispy
(2) Remove the bacon and drain it on a paper towel
(3) Once cool, chop the bacon into small pieces and put to
one side
(4) Add the potatoes to the pan and cook for 10-15 minutes
until they begin to brown and get crispy
(5) Put the potatoes to one side of the pan and add your
onions and peppers
(6) Cook for 3-4 minutes and add the turkey
(7) Cook for one to two more minutes and stir all together
(8) Season the hash with salt and cracked pepper
(9) Color with the paprika
(10) Add the chopped bacon pieces and stir again
(11) Place a generous pile of the hash in the centre of four warm plates
(12) Top each pile with 2 eggs over-easy
(13) Serve
Just one more way to use that leftover
turkey |
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Q and A on your
Christmas Turkey
What Kind of Turkey Should I Buy?
There are basically two types of raw birds to choose from... a
pre-basted bird (typical ingredients include vegetable oil, broth and
spices) or an un-basted bird to which nothing has been added. Personal
preference usually dictates this choice. Grade A is the highest quality
grade for poultry and the one commonly found in shops.
Is a Cock Better than A Hen?
Age not gender, is the determining factor for tenderness. All turkeys in
the market are young, usually 4 - 6 months old. A hen usually weighs
less than 16 pounds and a cock is usually over 16 pounds.
When Should I Buy the Turkey?
While the quality and the taste of frozen and fresh turkey are similar,
The keeping time is not! A frozen turkey can be bought weeks or a month
prior to the holiday, while a fresh bird should be purchased a day or
two prior to cooking.
How Do I Thaw A Frozen Turkey
Whenever possible, thaw your frozen turkey in the refrigerator. Count on
5 lbs. thawing each day, so a 15 pound turkey will take three days.
Remember to place the turkey in a pan so that any juices won't drip on
other foods. If you don't have that kind of space or time, thaw your
bird in a cold water bath. A 15 pound turkey could take at least 8 hours
this way. Do not thaw poultry by leaving it at room temperature in your
sink. This could allow unwanted bacteria a nice holiday home.
How Do I Prepare the Turkey
To prepare your turkey for roasting, always remove the giblets and the
neck from the cavities. Remember, there are TWO cavities! Wash
your bird in cold running water thoroughly, inside and out, then dry
with a clean lint free towel. (Then wash the towel) If you are
going to stuff the bird, pack the cavities loosely, as the stuffing will
expand during the cooking process.
How much should I Buy?
¾ of a pound of raw turkey per person will usually do the trick, however
it is not a bad idea to allow 1 pound plus, per person to allow for
leftovers,
How Can I Tell When it is Done?
1. Thermometer Readings:
Insert your instant read thermometer between the body and leg into the
meaty part of the thigh. Look for a reading of 160 - 165ºF. When you
remove the thermometer, the juices should run clear. If you must test
the turkey in the breast, which I don't recommend, look for 160 - 165ºF
on a whole bird. Remember that the breast will be done before the
thighs, so watch for this critical period in the cooking time.
2. Pound per Minute Method:
All ovens cook differently, so these times are approximate. On an
unstuffed turkey, allow 15 - 17 minutes per pound at 325ºF. On a stuffed
bird, allow 20 - 23 minutes per pound. (12-16 pounds, about 4
hours unstuffed) (16-20 pounds, about 5 hours unstuffed) (20-24 pounds,
about 6 hours unstuffed)
How Long Should The Turkey 'Rest' Before Carving?
Allow at least one minute per pound before carving. The turkey will
still be cooking when it first comes out of the oven.
Should I Cook The Turkey Up-Side-Down?
Yes and No.
Pros: Your turkey breast will be moister and more
flavourful this way, as the juices from the back cook down into your
bird. This is better than having all the juices from your turkey adding
flavour and moisture to the back bone!
Cons: If presentation is critical, this may not be your
best choice as the turkey breast will not brown properly unless you have
it on a rack. Turning a turkey while roasting is not recommended! Cooked
turkeys explode when they hit your kitchen floor and sure enough,
someone will have a camera! And now
for the recipe, assuming you are at home for Christmas with your family
and not in your motorhome in the South of France!
Creole Roast Turkey
INGREDIENTS
1 fresh, free-range turkey (About 16 to 25lbs)
Sea salt
Handful of celery tops
2 cups coarsely chopped carrots and onions
Handful of parsley sprigs
Fresh herbs of choice
Creole butter (See recipe below)
6 whole sage leaves Method
(1) Preheat oven to 160ºC
/325ºF (Gas Mark 3)
(2) Remove any loose fat from inside the
cavity
(3) Cut off the wing tips and add to the ingredients
for stock
(4) Rinse and thoroughly dry the turkey with paper towels
(5) Sprinkle 2 teaspoons salt in the cavity
(6) Put celery, parsley, sage and cooked
vegetables from the stock preparation inside
(7) Carefully run your
fingers under the breast skin to loosen it
(8) Rub under the skin with
Creole butter (See below for how to make it)
(9) Insert 6 whole perfect sage leaves in a pattern
under the skin
(10) Rub skin all over with Creole butter
(11) Skewer the neck
skin and vent
(12) Tie with kitchen twine to hold legs and wings in place
(13)
Place turkey, breast side up, on rack in roaster and 'tent' with
heavy-duty foil, shiny side in
(14) Roast in the preheated oven, lifting the tent to baste, first with
cooking oil, then with the accumulated pan drippings
(15) About 1½ hours
before it is done, add the 2 cups of carrots and onions to the pan to
flavour the pan juices
Creole Butter
The secret with Creole butter is that when you use it with meats or fish it doesn't make them spicy.
It simply imparts a warm glow
to everything it meets. As with all butter, it freezes well.
Makes about 2/3 cup
½
cup unsalted butter at room temperature
3 medium garlic cloves, mashed
1 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
2 teaspoons fresh thyme
½
teaspoon rubbed sage
¼ teaspoon ground allspice
½ teaspoon each white, black, red peppers
Blend all in the food processor until smooth. Transfer to bowl.
A very Merry Christmas from Ken at
Motorhoming.com, as we head into our second year of publication. ©Ken
December 2002 |
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Vegetarian Penne
INGREDIENTS
( Serves 4 People)
4
Tomatoes
2 Zucchini (Courgette in the UK)
2 Tablespoons
of olive oil
3 Garlic
cloves, crushed
2 Cups of
small button mushroom, halved
1 Onion,
diced
1
Tablespoon of dried basil
1 Teaspoon
of dried oregano
1 Teaspoon
of salt
½ Teaspoon of
pepper
1 Portion
of hot pepper flakes, crushed
1
Tablespoon red wine vinegar
4 Ounces of light cream cheese, softened
5 Cups of Penne, or other pasta
Method
(1) Finely chop 3 of the tomatoes
(2) Cut
remaining tomato into thin wedges.
(3) Quarter
zucchini (courgettes) lengthwise; cut into slices. Set aside.
(4) In a
skillet, heat a little oil over medium heat, cook the garlic, mushrooms,
onion, basil, oregano, salt,
pepper and hot pepper flakes, stirring often, for about 4 minutes or
until onion is softened.
(5) Stir
in chopped tomatoes and increase heat to medium-high; cook, stirring
occasionally, for about 5 minutes or until tomato juices are released.
(6) Stir
in zucchini (courgettes) and
vinegar, reduce the heat to medium and cook, stirring often, for about 5
minutes or until zucchini (courgettes)
are tender.
(7) Stir
in cream cheese until blended.
(8)
Cook
penne for 8-10 minutes in
large pot of boiling salted water, or
until tender but firm.
(9) Drain
the penne and return to the pot.
(10) Add sauce
and toss to coat the pasta.
(11) Garnish
with tomato wedges.
(12) Serve with
crusty, whole wheat bread and a green salad tossed with your favourite
dressing.
One for the veggies. ©Ken
November 2002
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Old Fashioned Pumpkin Pie
INGREDIENTS
( Serves 6 People)
1
Sufficient pastry for a 9inch pie crust
1 Cup of dark brown sugar
1 Tablespoon of all purpose flour
1 Teaspoon of ground ginger
½ Teaspoon of ground allspice
3 Eggs, beaten
1½ Cups of milk
1 Whipped cream, garnish
1 Beaten egg
1 Pinch of salt
1 Teaspoon of cinnamon
½ Teaspoon of ground cloves
½ Teaspoon of grated nutmeg
1 Cup 14ounces mashed, cooked pumpkin
3 Teaspoons of brandy or rum
Method
(1) Line
a deep 9 inch pie plate with pastry
(2) Flute edges
and brush bottom of pastry with beaten egg.
(3)
Refrigerate
(4) To prepare
filling: Combine sugar, salt, flour, cinnamon, ginger,
cloves, allspice and nutmeg.
(5)
Stir in beaten eggs
(6) Combine
pumpkin (2 cups) and milk
(7) Add
to filling mixture
(8) Chill
well
(9) Add
brandy or rum to filling
(10) Pour into the
pie shell
(11) Bake at 450ºF
/230ºC (Gas Mark 8) for 10
minutes
(12) Lower heat
setting to 400ºF /200ºC (Gas Mark
6) and bake for 1/2 hour
(13) Serve
Perfect for Halloween ©Ken
October 2002
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English Muffins
INGREDIENTS
( Serves 6 People - 18 muffins)
1½ Cups of milk, Scalded
1 Tablespoon
of sugar
3 Cups flour
1
Teaspoon of salt
½ Cake of dry yeast
1 Well beaten egg
1/8
Teaspoon of baking soda
Method
(1)
Soften the yeast in milk
(2) Add the sugar and salt
(3) Add sufficient flour to make a 'drop batter'
(4) Beat
thoroughly
(5)
Set in a warm place and allow to become light
(6) Add egg and baking soda
(7) Beat thoroughly
(8) Cook in muffin rings on a hot griddle, slowly on
one side and then turn to complete cooking
(9) Serve with butter and syrup
Very English, just like
the Pie below.
©Ken September 2002
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"Kate and Sidney Pie"
INGREDIENTS
( Serves 6 People)
2
Beef kidneys (4 Veal kidneys
may be used for a milder flavour)
¾ lb
round steak
2
Tablespoons of flour (Heaped)
1 Tablespoon
of vegetable oil
1
Chopped onion
1 Bay leaf
2 Sprigs of parsley
1
Celery leaf top
½ Cup of
mushrooms
½ Cup of diced carrots
½ Cup of cold water
Salt
and Black Pepper
Pastry for the crust
Method
(1) Remove
the skin and coarse parts from the kidneys and wash them in salted water
(2) Season the flour by combining it with the salt and
pepper
(3) Cut the kidneys into 1" squares and coat with
the seasoned flour
(4) Cut
the steak into cubes and coat with the seasoned flour
(5)
Heat the oil in a heavy skillet
(6) Add the beef cubes to the hot oil and brown on all
sides
(7) Add the onion and kidneys and cook until brown
(8) Cover the meats with hot water, add the bay leaf,
parsley and celery tops.
(9) Cover tightly and simmer for one hour
(10) Remove the meat from the liquid and place in a deep baking
dish
(11) Add the mushrooms and carrots to the liquid in the skillet
(12) Mix the 2 tablespoons of flour with ½ cup of cold water and add to the pan liquor
(13) Bring the liquor back to the boil, stirring continuously
until it thickens
(14) Pour the thickened liquor over the meat in the baking dish
and top with a pastry crust
(15) Bake in the oven at 175ºC
/350ºF (Gas Mark 4) for about an hour
Delicious and satisfying,
and very English. Serve with new potatoes and a seasonal
vegetables
©Ken August 2002
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Tangy Sardine and Egg Salad
INGREDIENTS
( Serves 4 People)
1
Round head lettuce, washed and dried
2 125g/4oz
Tins Sardines in Olive Oil, drained
3
Chopped Hard Boiled Eggs
2 2
Sticks Celery, thinly sliced
5
fl.oz. Soured cream
1 Tablespoons of milk
2 Tablespoons of lemon juice
1
Teaspoon of Caster Sugar
3
Tablespoons of Freshly chopped Chives
Salt
and Black Pepper
Paprika to garnish
4 Lemon wedges, to garnish
Method
(1) Tear
the lettuce leaves into pieces and arrange on 4 individual plates
(2) Mash
together the sardines and eggs in a bowl, then add the celery
(3) Place
in the fridge
(4) Combine
the soured cream together with the milk and lemon juice in another
bowl, until well blended
(5)
Stir in sugar and chives and season with salt and pepper
(6) Chill
for 15 minutes
(7) When
ready to serve, blend the dressing into the sardine mixture
(8) Divide
the resulting mixture between the plates of lettuce, sprinkle lightly
with paprika and top each with a lemon wedge
Ideal for a hot summer
evening
©Ken July 2002
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Rice Crispy Marshmallow Squares
INGREDIENTS
( Makes approximately 45 squares)
9
oz bag of toffees (It's quicker than making your own)
2 oz of butter
3 Tablespoons of milk
4 oz of marshmallows
6 oz rice crispies
Method
(1) Put
the toffees, butter and milk in a saucepan and stir continuously over a
gentle heat until they have all melted.
(2) Add the marshmallows and rice crispies and stir well
with a wooden spoon until well mixed and the marshmallows have melted
(3) Brush a 8" x 13" baking tray with butter or
margarine
(4) Add the mixture to the baking tray and press until the
surface is flat
(5) Cut into squares when the mixture has cooled and gone
hard, and put into cake cases
Let the kids help you to
make them, but don't expect them to last long!!
©Ken June 2002
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Cheater's Quick Chicken Stew
INGREDIENTS
( Serves 4 to 6 people)
2
Tins of condensed Cream of Chicken soup (That's the cheating part!!)
½ Cup of water
2 Tins of Mixed Vegetables (Cheating again!!)
2 Tins of New Potatoes (Cheating again!!)
2 Teaspoons of sugar
4 Boneless chicken breasts, chopped into bite
sized pieces
1 Sprig of fresh parsley, chopped (½ teaspoon
of dried parsley as an alternative, but fresh is better)
Salt and pepper to taste
Method
(1)
Add all the ingredients into a heavy saucepan
(2) Bring to the boil, cover and cook
for about 30 minutes
(3) Season to taste
(4) Serve.
What could be easier and
it's really delicious
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Beery Bread!
(Something
a bit different this month!)
INGREDIENTS
3
Cups self raising flour
4 Tablespoons of sugar
1 6oz can of beer
Method
(1)
Mix the ingredients together carefully as it can get frothy
(2) Put the mixture into a loaf pan
(3) Bake at 175ºC
/350ºF (Gas Mark 4) for 45 minutes to an hour (The cooking dissipates
the beer)
(4) When cooked you can garnish with almost anything savoury
(5) You can also add all sorts of things to the
'batter' before cooking such as grated cheese, onion, garlic, herbs etc.
How
deliciously simple can you get.
©Ken April 2002
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Prawn Toast
(A Chinese
Starter)
INGREDIENTS
( To Serve 4)
1
Teaspoon of dry Sherry
1 Egg white
1 Teaspoon of cornflower
8
oz of shelled prawns, chopped
4 Large slices of white bread (With the
crusts removed)
1 Tablespoon of sesame seeds
2 Tablespoons of cooked ham
Oil for deep frying
Salt
Method
(1)
Mix together the sherry, the egg white, the cornflour, the prawns and
salt to taste in a large mixing bowl until they are well blended
(2) Preheat the oil to
180ºC
/350ºF
(3) Divide the prawn mixture between the slices of
bread and sprinkle over the sesame seeds and ham
(4) Press the mixture well into the bread (You can use
the back of a wooden spoon to do this)
(5) Cut the bread into triangles from corner to corner
(6) Deep fry the bread triangles, 1 or 2 at a time,
prawn side down until the edges of the bread turn golden brown
(7) Turn and continue to fry until golden all over
(8) Remove from the oil and drain on kitchen paper and
keep them warm whilst you fry the remaining bread triangles
(9) Transfer to a previously warmed plate and serve
hot
I can eat enough of these
to turn them into a main course instead of a starter as they are so
delicious
©Ken March 2002
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White Chocolate
Peppermint Cookies
INGREDIENTS
( To make 36 x 3inch cookies)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 ounces white chocolate, chopped into
1/4-inch pieces
1/2 cup granulated sugar
6 tablespoons unsalted butter
1 large egg
2 teaspoons pure vanilla extract
4 ounces peppermint candy, chopped into
1/8-inch pieces
Method
(1) Preheat
the oven to 160ºC
/325ºF (Gas Mark 3).
(2) In a sifter,
combine the flour, baking powder, and salt.
(3) Sift onto a large
piece of wax paper and set aside until needed.
(4) Heat 1 inch of
water in the bottom half of a double boiler over medium heat.
(5) With the heat on,
place the white chocolate in the top half of the double boiler.
(6) Use a rubber
spatula to stir the chocolate until completely melted and smooth (about
4 minutes.)
(7) Transfer the
melted white chocolate to a 1-quart bowl and set aside until needed.
(8) Place the
granulated sugar and butter in the bowl of an electric mixer fitted with
a paddle.
(9) Beat on
medium for 4 minutes until smooth.
(10) Use a rubber spatula to
scrape down the sides of the bowl, then continue to beat on medium for 2
more minutes until very smooth.
(11) Add the egg and the
vanilla extract and beat on medium for 1 minute until incorporated.
(12) Add the melted
chocolate and beat on medium for 1 minute until combined, then once
again scrape down the bowl.
(13) Add the sifted dry
ingredients and mix on low until incorporated (About 30 seconds)
(14) Add the chopped
peppermint candy and mix on low until incorporated (About 30 seconds)
(15) Remove the bowl from
the mixer and use a rubber spatula to finish mixing the dough until
thoroughly combined.
(16) Using a heaped
tablespoon of dough for each cookie (approximately 1/2 ounce), portion
12 cookies, evenly spaced, onto each of 3 nonstick baking sheets.
(17) Place the baking sheets
on the top and centre racks of the preheated oven and bake for 9 minutes
(or until lightly golden brown around the edges) swapping
the sheets from top to
centre halfway through the baking time (at that time also turn each
sheet 180 degrees).
(18) Remove the cookies from
the oven and cool to room temperature for 30 minutes.
(19) Store the cookies in a
tightly sealed plastic container until ready to serve.
Keep an eye on the cookies in the oven
during baking. The cookies bake very quickly (only 9 minutes), so don't
spoil the party by being distracted during the baking time.
White Chocolate Peppermint Cookies
will keep for several days at room temperature if stored in a tightly
sealed plastic container. For long-term storage (up to several weeks)
the cookies may be frozen in a tightly sealed plastic container to
prevent dehydration and to protect them from freezer odours.
©Ken February
2002
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New
Year Fried Rice
New
Year seems to come around with
frightening speed (Especially as
you get older!). A nice
easy recipe for the new year.
INGREDIENTS
( To serve 6)
3 Strips
of bacon (Diced)
¾ Cup of
chopped green onions (including
tops)
½ Cup diced
red bell pepper
¼ Cup frozen
green peas (Thawed)
1 Beaten
egg
4 Cups
of cold cooked white rice
2 Tablespoons of
Soy sauce
Method
(1)
Cook the bacon in a wok or large
skillet over a medium heat until
crisp
(2) Add the green onions,
red pepper and peas
(3) Stir fry for
approximately one minute
(4) Add the egg and
scramble
(5) Stir in the rice and
cook until heated, gently
separating the grains
(6) Add Soy sauce and cook
until heated through
(7) Serve immediately
©Ken January
2002
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Common Food Myths
Many
of the miracle cures we hear about are merely old wives' tales passed
down by relatives, or new fads that are championed by the media.
Or are they? Here are some of the most popular myths about foods
and the realities behind them.
Brown sugar is better for you than white False.
Refined
white sugar is 99.9 per cent pure sucrose.
Brown sugar is less refined but is still 98 per cent pure sucrose
and 1 per cent water. Although
it does retain tiny amounts of minerals and vitamins, these amounts are
far too small to do you any good.
An apple a day keeps the doctor away
False.
While it is true that eating plenty of fruit can help you obtain
adequate fibre, vitamins and minerals, just one apple a day cannot.
An apple will provide about 40 calories of energy, 3 grams of
dietary fibre, 2 milligrams of vitamin C and very small amounts of iron,
thiamine and niacin.
Meat is essential for strength
False.
There are large numbers of strong and healthy vegetarians and
vegans, who eat no animal foods at all.
Margarine is less fattening than butter False.
By law margarine must contain at least 80 per cent fat - the same
as butter. Only low-fat
spreads have fewer calories than butter and margarine.
Spinach makes you strong
False.
There is no medical basis for this idea.
Spinach is a good source of vitamins A and C and contains the
minerals iron and copper, but it is no more or less nutritious than
other leafy green vegetables.
Garlic is a herbal cure-all
Partly
true.
There is a firm scientific basis for the old belief that a few
raw garlic cloves (or garlic oil capsules) a day are beneficial to
health. Various studies
show that garlic can lower blood pressure and cholesterol levels, so
helping to prevent heart disorders, and there is some evidence that it
can help prevent colds, chills, flu, sinus problems and bronchial
complaints.
Bran
is best to regulate the bowels
False.
It is better to eat more food that is naturally high in fibre
than to sprinkle bran on top of a refined carbohydrate diet.
Include lots of fibrous vegetables like celery, cabbage, carrots,
fresh fruit and wholegrain cereals.
Too much bran can irritate the bowels and cause uncomfortable
bloating and wind. It t should only be taken in small amounts in conjunction
with a fibre-rich diet, and plenty of fluids.
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