Newsletter #29 - December 2004
Another year almost gone! With such a hectic year for me and Recipes4us, once again I'll be taking a break over Christmas and the New year, so the next newsletter will be due out the 1st week of February. Many thanks to all of you for your support during 2004 and hopefully, your continued support for 2005. Sending you Seasons Greetings and very best wishes for a Happy, Healthy, Prosperous and PEACEFUL New Year.
Florence Sandeman, Editor
What's the definition of a frying pan?
A standard instrument of destruction for various items in particular eggs and pancakes
Don't forget - our new Cookery book or one of our Spice Packs would make a great Christmas Gift. Still time to order - one less thing to think about !
This Book May contain Nuts is more than just a cookbook. As well as the 80 recipes (from carnivore to vegetarian, starters to desserts, simple to elegant, featuring many traditional dishes from global cuisines) it's gastronomically and educationally informative, A real gem of a cookery book worthy of adding to any collection. To read a review about it click HERE.
ISBN 095483240X Also available from Amazon.co.uk
Each themed pack comes with a selection of individual "serves 4" Cuisine Select herb/spice packs plus LAMINATED A5 recipe cards punched with two-holes so you can use them, abuse them, wipe them clean, file them and use them again and again and again.
Our current themes are African, Asian, Cajun/Caribbean, European, Oriental and Globetrotting. To read more about them click HERE
Click HERE to order any of these items Online or Mail Order
Below are some useful tips for a perfectly cooked and served roast turkey on Christmas Day
Before you buy your turkey check your oven is large enough if you intend cooking a big bird, and buy a special turkey roasting pan. If worse comes to the worse and you find yourself with a bird which just won't fit in the oven, try removing the legs which can be cooked separately. If that's still no good, separate the crown (i.e. the whole breast section) from the back of the bird, but remember, it will take less cooking time.
Allow 350g/12oz per person (with bone)
If you have bought a frozen bird do make sure it is well defrosted first. Check by putting your hand inside the body cavity to see if there are any ice crystals left. Smaller turkeys (4 to 6 kg) take about 24 hours to defrost in a cool place (around 18 °C), larger birds of 9 kg and more up to 48 hours.
Remember - turkeys are heavy so take care when lifting in and out of the oven. Get yourself some really good oven gloves.
Don’t stuff the body cavity. Instead lift the neck flap and press your stuffing up against the wishbone. Any remaining stuffing can be placed in a well greased shallow baking tin, covered with foil and cooked separately.
For a tasty and attractive finish, sprinkle the turkey with ground paprika and crushed thyme before cooking and don't forget to season all over the bird with salt and pepper.
Before placing in the oven, smear the breasts with softened butter and protect with foil. Better still, cover with LOTS of streaky bacon secured with wooden toothpicks then cover loosely with foil until the last 30-45 minutes of the cooking time.
Allow 20-25 minutes per lb (45 minutes per kg) at 180C, 350F, Gas Mark 4 and remember to include the stuffing weight when calculating the timing.
Check the meat is cooked by parting the skin between the leg and breast. If it is still a little pink then allow an extra 20 minutes on top of your calculated time. Juices should run clear not pink.
Allow the cooked turkey to stand in a warm place for about 20 minutes before carving. Cover it loosely with a foil ‘tent’ to retain its heat. This extra time enables you to turn the oven up really high so you can get your roast potatoes, parsnips and garnishes such as bacon rolls browned and crisp.
Chill leftover turkey as soon as it is cold and serve within 3 days.
When reheating cooked turkey in made up dishes such as risotto, savoury pancakes or in a sauce or curry, make sure it is piping hot all the way through.
What's New This month
Cooking by Country
Click the picture to find out about Russian culinary culture and history, present day cooking plus lots of recipes
It is not difficult to imagine what natural bounties this vast land has always proffered to its occupants but the one factor which has had more influence on this cuisine is the climate. Although hearty warming dishes have been the staple for much of the population, the chefs of the pre- revolution ruling classes created dishes worthy to be ranked alongside the best of the haute cuisine of the day. Luckily for us, these have survived.
The Russian Speciality Dish KASHA
The Russian Speciality Ingredient BUCKWHEAT
Ingredient of the month
Click the picture to find out all about cranberries plus recipes
Probably best known as an accompaniment to turkey during the festive season, these tart little fruit shouldn't be relegated to the making of sauces and jellies. They are an excellent addition in both sweet and savoury recipes alike.
Visit our Party Food and Cocktails page for lots of party food and drink ideas. Includes recipes for punches, cocktails and hot and cold finger foods.
Visit our Christmas page for lots of seasonal recipes plus recipes for home-made gifts for friends and family.
Choose from traditional recipes served at New year from around the world.... and learn how to say "Happy New Year" in that country's language.
New and Featured Recipes V = Vegetarian
SOUPS AND STARTERS
PARTY FOOD and DRINK
DESSERTS, CONFECTIONERY CAKES AND BAKES
Whether you're looking for everyday, exotic or unusual food and drink, visit
Food shopping has never been easier!
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