*ALL RECIPES PROPERTY OF JAMIE OLIVER. Adapted from Williams- Sonoma Cooking Class*
Teaching classes at Williams-Sonoma on King Street in Charleston was a TON of fun!! The beautiful demo kitchen was nothing less then extraordinary, and it was always fun to see what products were trending. The mere thought of these recipes makes my stomach growl- is it Thanksgiving yet?
Make- Ahead Gravy
2 sticks of celery
2 rashers of higher-welfare smoked streaky bacon
2 fresh bay leaves
2 sprigs of fresh sage
2 sprigs of fresh rosemary
2 star anise
10 chicken wings
Optional: 60ml sherry or port
4 tablespoons plain flour
2 tablespoons cranberry sauce
1. Preheat the oven to 350°F/gas.
2. Peel the onions, wash the carrots, then roughly chop with the celery and bacon.
3. Put the veg, bay leaves, sage, rosemary and star anise into a sturdy high-sided roasting tray, then scatter the chopped bacon on top.
4. Break the chicken wings open, bash with a rolling pin to help release extra flavor as they cook, then add to the tray. Drizzle with oil, season with sea salt and black pepper, toss, then cook for 1 hour, or until tender.
5. Remove the tray from the oven and transfer to a low heat on the hob. Really grind and mash everything with a potato masher, scraping up all the goodness from the base of the tray (the longer you let it fry, the darker your gravy will be). If you want to add sherry or port, now’s the time to do so; just leave it to cook away for a few minutes. Gradually stir in the flour, then pour in eight cups of boiling water. Simmer for 30 minutes, or until thickened and reduced, stirring occasionally.
6. When the gravy is the consistency of your liking, pour it through a coarse sieve into a large bowl, pushing all the goodness through with the back of a spoon. Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day.
7. If frozen, take the gravy out to defrost when your turkey goes into the oven.When the turkey’s perfectly cooked, remove it to a platter to rest for up to 2 hours, covered with a double layer of tin foil and a clean tea towel. Skim away most of the fat from the tray, cool, and place into a jar in the fridge for tasty cooking another day. Pour your Get-ahead gravy into the tray with the rest of the turkey juices. Bring to the boil over the hob and scrape up all those sticky bits from the base. Have a taste, then stir in the Cranberry sauce to balance the flavors.
8. Once your gravy is piping hot, carefully strain through a coarse sieve into a pan, then leave it on the lowest heat until you’re ready to serve. Skim away any fat that rises to the top, and add any extra resting juices from the turkey before serving.
Bacon- Wrapped Turkey
Serves 12 with leftovers
1. Check the main turkey cavity for giblets, and remove them if they are in there.
2. Peel onions, wash carrots, and roughly chop with the celery, then add to the roasting pan with garlic cloves. Halve the clementine and chile and place in the turkey cavity with most of the herbs. Do not fill it too much, so then the hot air can still circulate.
3. warm the butter in your hands so that it is soft enough to spread all over the bird, getting into the nooks and crannies.
4. Sprinkle the turkey from all sides with sea salt and black pepper, pick over the remaining herb leaves and pat them onto the butter, then finely grate over a nice coating of nutmeg. Cover with foil tightly. Leave it like this for one hour until the bird comes up to room temperature.
5. Preheat the oven to 350 degrees Fahrenheit.
6. Put the covered turkey in the oven for two hours.
7. Just under one hour before the time is up, remove the roil and cover the bird in a checkerboard pattern with 12 slices bacon. Return turkey to the oven for another hour, or until golden and cooked through. The thermometer should read 160 degrees Fahrenheit.
8. Transfer the cooked turkey to a platter and cover with a clean kitchen towel, and leave to rest for two hours.
9. Carve and serve with gravy and cranberry sauce.
Cranberry Sauce with Burnt Butter, Maple Syrup, Apple, Thyme, and Spiced Rum
1. Peel and core the apples, then roughly chop and put aside. Melt the butter in a large pan on a medium heat until golden and bubbling.
2. Stir in the maple syrup and when it’s just beginning to lightly caramelize, strip in the thyme leaves and add the apples, cranberries and spiced rum. Leave to cook and reduce with the lid on for around 15 minutes, or until the apples have softened and the sauce is nice and thick.
3. Keep an eye on it and stir occasionally, adding a splash of water to loosen or removing the lid for the last few minutes to let it thicken up – it’s your responsibility to get it to the consistency of your liking.
4. Taste. I like the balance between sweetness and acidity, as it really helps cut through the richness of the meat you’re serving it with, but add a touch more maple syrup, if you want to.
5. Transfer it to a serving bowl, let it cool to room temperature, then cover and chill in the fridge, until needed
How'd your bird go? Any funny stories about cooking your first turkey?
-Now We're Cookin'!