ROASTED TURKEY LEGS

Tried this – sauce very nice but also burnt on pan bottom as I didn’t swap pans.
Needs at least 2 hours cooking.   
serves 3   (from whereismyspoon)

3 turkey drumsticks
paprika (I found Aust. spice pack great – has paprika & thyme plus some heat – Rod loved it)
450g smaller regular onions +
1 medium carrot +
3/4 c wine
1 c good chicken stock
1 heaped Tab honey
1 tsp dried thyme
other  vegies – try brussel sprouts & other root vegies.

resting glass plate ready, baking dish and lid. Another roasting pan

1.  Preheat oven to 180 degrees C.  Dry turkey meat with paper towel. Sprinkle generously both sides with seasoning and paprika – rub in with your hands. Set aside.

2.  Peel onions, cut into thicker wedges or quarters. Peel & slice carrot. Set aside.

3. Heat oil in large pan (that can take burnt base). Sear legs on both sides until nicely golden – about 2 mins each side. Remove from pan and set aside.

4.  Add prepared vegies to pan, saute about 5 mins, stirring often.

5. Add wine, stock, honey, thyme and pinch of salt. Stir well. Place turkey on top of vegies skin side down first. Place lid on pan and roast meat in preheated oven for 1 hour.

6.  Turn turkey over, return lid, continue roasting another 30-40 mins (needed!). Meat should be
really soft at this point. Leave oven on?

7.  Remove dish from oven, lift out turkey from sauce and into a regular roasting tin and back into
oven until skin is nicely browned and crispy. Check after 4-5 mins already and make sure that skin
doesnt turn too dark.

8.  Remove turkey from oven, cover loosely with foil and let rest about 8-10 mins. Carve and serve.

Walnut & Mushroom Pate – for Christmas

This moreish appetiser is the perfect way to start any Christmas meal. Each time I serve this pate, I love watching my guests try to guess what’s in the pate to give it such a creamy taste and texture.
Serves 6-8


Ingredients

  • 1 onion, chopped
  • 1 celery stick, chopped
  • 2 Tab extra virgin olive oil
  • 1 garlic clove, chopped
  • 100g button mushrooms, finely sliced
  • 50g walnuts, chopped
  • 175g cashews, finely ground
  • 1 egg, beaten
  • A good pinch of paprika
  • A good pinch of dried thyme
  • Salt and black pepper
  • 4 wholemeal pita bread, cut into triangles

    Step 1.
    In a large frying pan add a little olive oil, onions, celery, garlic and mushroom, and cook for 5-10 minutes, until brown.

    Step 2.
    Remove from the heat and stir in the walnuts, ground cashews, egg, paprika and thyme. Add salt and pepper to taste. Spoon into a ramekin and allow to cool.

    Step 3.
    Preheat the oven to 200C. Place the pita on a baking tray and toast until brown.

    Step 4.
    Serve the walnut pate with the pita on the side.