Jamie Oliver easy Christmas recipes: watch

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The young English Chef , offers from its website some quick recipes for Christmas

Christmas Starter:

Baked mushrooms stuffed with ricotta (Funghi al forno ripieni di ricotta)
more info @http://www.jamieoliver.com/recipes/vegetables-recipes/baked-mushrooms-stuffed-with-ricotta-funghi-al-forno-ripieni-di-ricotta/#

Baked mushrooms stuffed with ricotta (Funghi al forno ripieni di ricotta)

Ingredients

  • 75 g good crumbly ricotta cheese
  • 1 lemon , zest of
  • 1 fresh red chilli , deseeded and finely chopped, to taste
  • sea salt
  • freshly ground black pepper
  • 2 tablespoons fresh oregano or marjoram leaves , finely chopped
  • 1 small handful Parmesan cheese , freshly grated, plus extra for sprinkling
  • 4 handfuls mushrooms , brushed clean
  • extra virgin olive oil
  • 1 handful rocket or soft leafy herbs

Method

This is an incredible version of the old classic we’ve all tried at some point. You can use one type of mushroom or a mixture, but you will need ones which have a good cap to hold the ricotta filling. Small Portobello or field mushrooms will work well. You can serve this as a starter or as little antipasti munchies.

Preheat your oven to 220ºC/425ºF/gas 7. Put your ricotta into a bowl with the lemon zest, chilli and a little salt and pepper. Beat together with a wooden spoon, then fold in your chopped oregano and the Parmesan.

Carefully remove the stalks from your mushrooms and discard them (or keep them for making a pasta sauce), then toss the mushroom caps in a little oil, salt and pepper. Lay them upside down on a baking tray so that they can be filled with small amounts of your fantastic ricotta mixture.

Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven till golden – about 15 minutes. Great served on a big plate, sprinkled with some dressed rocket leaves or soft leafy herbs.

The best roast turkey – Christmas or any timerosted turkey

  • 1 sprig fresh sage , leaves picked
  • 12 strips higher-welfare pancetta or thinly sliced streaky bacon
  • 1 bulb garlic , broken into cloves
  • 4 medium red onions , peeled
  • 2 sticks celery , trimmed and chopped
  • 1 big handful breadcrumbs
  • 1 handful dried apricots
  • 300 g higher-welfare minced pork
  • 1 lemon , zest of
  • 1 pinch grated nutmeg
  • 1 large free-range egg
  • sea salt
  • freshly ground black pepper
  • 12 small sprigs of fresh rosemary , plus a few extra
  • 4-4.5 kg higher-welfare turkey , at room temperature
  • 2 carrots , peeled
  • 1 large orange
  • olive oil
  • 2 tablespoons plain flour
  • 1.1 litres organic chicken or vegetable stock
  1. Preheat the oven to maximum. Heat a saucepan until medium hot and add a splash of olive oil, the sage leaves and 6 of the pancetta or bacon strips. Peel and chop 2 garlic cloves and 1 onion. Add the garlic, celery and onion to the saucepan and fry everything gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs and, while the mix is cooling down, chop the apricots roughly and stir them in. When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg and lots of salt and pepper, and mix everything together well.Slice the remaining strips of pancetta or bacon in half and slice 1 peeled garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a halved strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls. Stab the thighs and drumsticks of the turkey in 6 places on each side. Push a little pancetta roll into each hole until it just peeps out. This’ll give your turkey thighs a fantastic flavour and will keep them moist while they cook.
  2. Chop the remaining onions in half and slice the carrots thickly. Give your turkey a good wipe, inside and out, with kitchen paper, and place it on a board, with the neck end towards you. Find the edge of the skin that’s covering the turkey’s breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you’re careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes! Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out. Pop the orange in the microwave for 30 seconds to warm it up and stuff it into the cavity. Weigh the stuffed turkey and calculate the cooking time (about 20 minutes per 500g/1lb 2oz).
  3. Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the chopped carrots, onions, remaining garlic, cover with tinfoil and place in the preheated oven. Turn the heat down right away to 180°C/350°F/gas 4, and roast for the calculated time, or until the juices run clear from the thigh if you pierce with it a knife or a skewer. Remove the tinfoil for the last 45 minutes to brown the bird. Carefully lift the turkey out of the tray and rest on a board that’s covered loosely with foil for at least 1 hour, preferably 2 hours for bigger birds. When the resting time’s nearly up, skim the surface fat from the roasting tray and add the flour and stock. Place the tray on the hob and bring to the boil on a high heat. When the gravy starts to thicken, strain it into a bowl. Carve your turkey, serve with the gravy and dig in!

 

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