I love Christmas and everything involved. I love the build up and the festive feeling of December. I host the Turkey Tasting Theatre at the Ideal Home Show Christmas so you could say by December I am fully prepped with my Turkey skills. http://www.idealhomeshowchristmas.co.uk/london/page/88-theatre-acts/839-lisa-marley 

This year we were lucky enough to be sponsored by Campbell Bothers http://www.campbellbrothers.co.uk  They say: Campbell Brothers offer knowledge and experience through over 100 years working as butchers striving for butchery excellence and expanding into fish & seafood and produce to offer a full range of ingredients to professional kitchens throughout Scotland and North England. Despite the changing times and developments in technology and hi-tec production processes, Campbell Brothers have maintained their traditional values of quality product with a quality service.

Campbell brothers work with Copas Turkeys. http://www.copasturkeys.co.uk and Copas Turkeys supplied all the Turkeys at the show. As a chef I am lucky that I get to work with fantastic suppliers and I can honestly say Copas Turkeys are the best I have EVER tasted. FACT: Copas Turkeys are loved by some of Britain’s best butchers, farm shops, delis and food halls as well as a loyal following of home delivery and farm gate customers. Christmas is truly a day of celebration, relaxation and gaiety which is why, over the last fifty years, we have dedicated each year to producing the finest award winning turkeys in the land, just for Christmas.

 

 

 

We don’t get to see everyone at Christmas and I like to host few ‘Christmas dinners’ before the big day. The one thing I have learned is PREPARATION IS KEY. I made my herb butter two days in advance. I use the herb butter under the skin of the turkey as well as on top. 

Herb Butter:

250g salted butter

Handful sage, chopped

Handful Thyme, Chopped

100g Chopped dried cranberries ( soak in port for 24 hours )

Zest of three clementine

Seasoning

 

Squish and squelch all the ingredients together with your hands. Leave in the fridge but take it out the night before you are going to use it. I put it in the microwave for 20 seconds to soften it. You need it to be soft so you can smear it under the skin. I still had a few lumps in mine but that’s fine. When removing the skin from the breast I use a table spoon to gently ease it away. You may need to make a small incision with a knife to start.

 Halve an onion, apple and clementine and place in the cavity of the Copas Turkey 

 

I then use a lot of foil as I like to make an airtight parcel. Lay the seasoned Copas Turkey on sliced Onion, parsnip, garlic, carrots and potatoes. Add 400ml of white wine or chicken stock.

 

If you have a Copas Turkey you will be sent a pop up cooking timer. Insert your pop-up cooking timer at a point approx 3cm to the right or left of the front tip of the breastbone. The timer should not
touch any bone.

Follow the Copas Turkey PREPARATION tips 

pre-heat the oven to 230°C/450°F/Gas 8 (or 210°C for fan ovens). Cook your turkey at this temperature for the first 30 mins & then lower the oven temperature to 190°C/375°F/Gas 5 (or 170°C for fan ovens). Total cooking time will be approximately 30-35 mins per kg.
Weight Full Cooking Time Weight Full Cooking Time
2kg 1hr 15mins 7kg 3hr 40mins
3kg 1hr 45mins 8kg 4hrs
4kg 2hr 35mins 9kg 4hr 25mins
5kg 2hr 55mins 10kg 4hr 45mins
6kg 3hr 15mins 11kg 5hrs
Do not overcook your turkey – it should be moist & succulent. It will be ready when the juices run clear when tested with a fork (plunge into the deepest part of the thigh or breast), or when your pop-up cooking timer has popped! If using a thermometer, the internal cooked temperature will be 165°F/74°C.

If following my recipe – Approximately 30mins before the full cooking time, remove foil so the breast bronzes. Make sure you allow the turkey to rest.

The best Brussels Spouts EVER 

I love this recipe and I hope you try it.

 Brussels Spouts puree

300g Boiled until soft

150ml Creme fresh

Pinch of fresh nutmeg

Salt and pepper

Blitz in a food mixer until a smooth puree is formed.

Brussels Sprouts & Chestnuts

300g Shredded brussels sprouts

100g Vacuum packed chestnuts, crumbled

100g Pancetta

Directions

Bring a large saucepan of waterloo the boiling add the shredded sprouts. Boil for five minutes android.

In a large frying pan, fry the pancetta until crispy. Add in the sprouts and chestnuts. Fry for five minutes whilst constantly stirring.

To Serve on warmed plate:

Drop and drag a large tablespoon of the puree then sprinkle on the brussels sprouts mixture.

 

 

 

 

 

I like to roast my carrots and parsnips in a little olive oil and maple syrup. It really brings out the sweetness

 

 

I made the stuffing a few weeks before and froze it. It was delicious!!!

Stuffing:

400g Pork sausage meat

150g pancetta, fried

150g Chestnuts, tinned or vacum packed

Fresh sage, handful chopped

Fresh thyme, handful chopped

100g Port soaked cranberries

150g Mixed nuts, toasted 

Directions:

Mix all of the ingredients together and either roll into ball or put into a baking dish. You can freeze or bake on 170c for 4o minutes.

 

I set the table with a few silvery decorations. It looked very Christmassy. 

The sausage in blankets, bread sauce and gravy I bought. Don’t judge. They all tasted great and I did add the cooking juices to the gravy. The roasties were home made with duck fat. Super crispy and fluffy on the inside.

 

The Trifle 

 

 

 

 

 

The trifle does take a while to make but is worth it. Once a year you can pull all the stops out!

Profiteroles 

Line a baking  tray

Pre heat the oven to 200c 

Choux Pastry for the profiteroles:

60g plain flour, on parchment paper 

150ml water

50g butter

2 eggs, beaten

Directions:

Heat the water and butter until the butter melts. Do not boil as the water will evaporate. 

Turn off the heat and add in the flour. Quickly and firmly beat in the flour until a dough is formed and it comes away from the sides.

Beat in the egg a bit at a time ensuring it is fully incorporated before you add more. The paste should glossy.

Sprinkle a touch of water onto the lined baking tray. This will help create steam. Pipe onto a lined baking tray ensuring an 1 1/2 space between each profiteroles. 

Bake for five minutes at 200c and then turn down to 180 oc for 15 minutes or until golden brown.

Remove from the oven and make a small hole in the back of each profiterole. Allow to cool and dry out.

Filling 

300ml Whipping cream

Vanilla pod, de seeded 

Directions:

Whisk together the cream and vanilla seeds until soft peaks are formed. Pipe into the profiteroles. Line the bottom of the trifle dish.

Creme Patisserie with orange oil

4 Egg yolks

125g caster sugar

45g cornflour 

300ml full fat milk

200ml double cream 

2 Tsp of orange oil 

I vanilla pod, split lengthways and seeds removed.

Directions :

Gently heat the milk, cream, vanilla and orange oil in a heavy bottomed pan.

In a large bowl whisk together the egg yolk, corn flour and sugar 

When the milk and cream mixture is about to boil take off the heat and slowly pour half the mixture into the egg and sugar mixture stirring constantly. 

When incorporated pour back into the saucepan with the remaining creamed milk mixture. Place on a low heat and stir until thickened. Use a large whisk. 

Transfer back into the large bow and contact cling until cooled.

Once ccooled spread over the profiteroles in the trifle dish.

Place in the fridge.

Prosecco jelly

Bottle of prosecco

5 gelatine leaves

2 tsp of orange oil

Juice of 4 large oranges 

Segments of 4 clementines. Pith removed. 

 

 

 

Directions:

Boil the orange juice and then add the gelatine leaves. Stir until dissolved.

Heat a bottle of prosecco in a large pan and add in the orange gelatine 

Add in the orange oil

Allow to cool and slightly thicken

Pour over the creme pat in the trifle dish and add in the clementine segments

Place in the fridge to set overnight.

 

Italian Meringue;

4 egg whites

200g caster sugar

100ml water

Whisk the egg whites until soft peaks are formed

( Whilst whisking) In a heavy bottomed pan heat the sugar and water to 121c.

Gently pour into the margin and whisk until the cooled. The meringue should be glossy.

Pipe onto the jelly and use blow torch to brown slightly

 

 

I made simple white chocolate decorations and added edible gold glitter. I use the pump action glitters from The Cake Decoration company http://www.thecakedecoratingcompany.co.uk

 

Please do let me know if you make any of these recipes.

Merry Christmas!

 

Lisa x 

 

@cocoabox TWITTER

@lisamarleychef Instagram

 

PS – We made a delicious Turkey Thai curry with the leftovers