Christmas Dinner for One (2014)

Last year I posted Christmas Dinner for One based around a poissin chicken.

This year I thought I would post a similar one for turkey lovers.

Christmas Dinner for One (2014)

You will need

1 – Turkey Breast (450 Gm approx.)

Sage and Onion Stuffing (or a stuffing of your choice)

1 – Carrot (sliced longways)

1 – Parsnip (sliced longways)

Butchers String

Vegetables and Potatoes of your choice

½ - Fresh Pomegranate

For the gravy

1 teaspoon – Dried Tarragon

1 teaspoon – Dried Thyme

½ teaspoon – Dried Mixed Herbs

Meat Juices

2 tablespoons – Plain Flour

1 – Beef or Vegetable Stock Cube

100 Ml – Red Wine

Chicken or vegetable Stock

Salt and Pepper to taste

Mix the stuffing according to the pack instructions then mix in the seeds from half a pomegranate and leave it to rest.

Place the turkey breast on a chopping board and beat it a little with a rolling pin to make it a little thinner and easier to roll.

Spread the stuffing on the turkey and carefully roll then tie up with butcher’s string.

Place in an oven dish along with the carrot and parsnip, drizzle with a little olive oil then place in a 180°c oven for 40 minutes.

If you are roasting potatoes and cooking pigs in blankets put them in at the same time.

After 40 minutes take out the turkey, you might want to leave the roast potatoes in for a little longer to crisp up.

Remove the carrot and parsnip and keep somewhere warm and put the turkey somewhere to rest.

Put the oven dish on a medium hob and add the herbs, tarragon and thyme then cook for a couple of minutes.

Add the flour and make a paste, then the red wine and the stock cube then make a paste again.

Now add the stock, salt and pepper to taste and leave to simmer while you carve the turkey.

Serve with your favourite vegetables.

Hoisin Pulled Chicken with Fresh Chilli Slaw

I thought I might jump on the pulled meat bandwagon so I used my favourite meat and my favourite flavouring.

The slaw is fresh with a good hit of chilli, you’ll love it.

Hoisin Pulled Chicken with Fresh Chilli Slaw

You will need

4 – Chicken Legs

2 tablespoons – Hoisin Sauce

1 tablespoon – Dark Muscovado Sugar

2oo Ml – Chicken Stock

1 tablespoon - Corn Flour (mixed with a little water)

For the slaw

¼ approx. – White Cabbage (shredded)

1 – Carrot (shredded)

1 – Chilli (finely chopped)

2 tablespoons – White Wine Vinegar

2 tablespoons – Olive Oil

You can buy boneless chicken thighs but I had some chicken legs that I boned myself, purely because I hate to pay for something that I can do myself.

Just lay the leg on the chopping board then cut the entire length to the bone and tease out the complete bone.

Mix the muscovado, hoisin and chicken stock in a bowl.

Place the chicken in a roasting pan, pour over the mixture and place in the oven at 120°c for 90 minutes.

While that’s going on you can make the slaw which is quite simply mixing all the slaw ingredients in a bowl.

Take the chicken out of the oven and place it on a plate then put the sauce on the hob.

Reduce the sauce and mix in the corn flour then simmer for about 10 minutes on a medium heat.

Pull the chicken apart with two forks then keep warm until the sauce is ready.

Serve with the slaw with the sauce poured over the chicken.