roast your own bird for the holidays

Roast Turkey

- calculate about a pound of turkey per person

- a stuffed 10-12 lbs (4.5-5.5 kg) turkey will require approx. 3.5 to 4 hours of roasting

INGREDIENTS:

1 turkey, defrosted

1/2 cup kosher salt OR Framani seasoning rub (kosher salt, paprika, pepper, sugar, anise, garlic, sage, rosemary, onion powder, red pepper)

1/4 cup butter, room temp

1 onion, halved

2 carrots

2 celery stalks

1-2 cups prepared stuffing

1 bunch of thyme

1 cup of water or chicken broth

METHOD:

Dry Brine the Turkey

1. About 4-8 hours prior to roasting, set a rack over a large rimmed baking sheet/pan. Rinse turkey and remove giblets. Place turkey on the rack, giblets back in the fridge.

2. Rub kosher salt all over and inside the turkey cavity. Let sit in a cool and airy place for the turkey to airdry.

Roast the Turkey

1. Position oven rack at lowest level and preheat to 325F (165C).

2. Prepare your roasting pan with a rack or create one with aromatics (onion, carrots, celery) and giblets. Place airdried turkey on top.

3. Stuff turkey cavity LOOSELY and add thyme to neck cavity.

4. Tie turkey legs together with butcher’s twine and use a tooth pick to secure the skin flap over the cavity opening. Tuck the wing tips underneath to prevent them from burning.

5. Baste with butter and cover turkey loosely with foil and roast. There is no need to baste! Resist opening the oven door to prevent the oven temp from falling.

6. Remove foil during last hour of roasting. Turkey is done when juices run clear and meat thermometer inserted in the thickest part of the thigh registers 165F.

7. Rest turkey for 30-60 mins before carving. Assemble on a large platter. Garnish with herbs.

TIP – put leftover carcass, bones, giblets and aromatics into a large stock pot. Cover with water and simmer for 2 hours to make a delicious stock.

Don't forget to end your meal with pumpkin pie!

good for your gut

Kimchee Daikon Kkakdugi

makes approx 2 cups

INGREDIENTS

Soak the Daikon:

1 daikon (white radish)

1/2 cup coarse salt

1 tbsp sugar

2 litres water

For the Marinade:

1/8 onion, finely minced

2 green onions, cut into 1 inch pieces

1 inch piece of ginger, finely minced
1/2 head garlic, finely minced

1/4 cup red chili powder

1/4 cup anchovy fish sauce

2 tbsp pear juice

2 tbsp kombu (dried kelp) borth

2 tsp salted shrimp

METHOD:

1. Wash and trim the daikon. Cut into 1 inch cubes and place in a large bowl. Add salt, sugar and water. Mix well and let soak for 1 hour.

2. Meanwhile, combine the marinade ingredients in a large glass jar and mix well. Set aside.

3. After the daikon is finish soaking, drain and let sit for 10 minutes.

4. Return the daikon to the bowl and add the marinade. Mix well until combined. Let the daikon marinade for 1 hour before serving. Or you can store in an airtight container for up to 2 days in the refrigerator.

5. For traditional kimchee, use napa cabbage and let ferment in the refrigerator for 7-10 days before consuming.

Korean beef

Bulgogi

serves 4-6 as part of a main dish

INGREDIENTS:

1 lbs thinly sliced beef

kosher salt and black pepper

6-8 fresh shitake mushrooms, thinly sliced

1 onion, halved and thinly sliced
2 carrots, halved lengthwise and thinly sliced on a bias
1 package enoki mushrooms
1 green onion, thinly sliced on a bias
120g sweet potato starch or mung bean cellophane noodles
1 tbsp oil

For the Marinade:
1/4 cup soy sauce
1/4 cup crushed pineapple

2 tbsp sesame oil

1 tbsp sesame seeds

2 tsp sugar
3-4 garlic cloves, finely minced
1 cup water

METHOD:

1. In a medium glass bowl, make the marinade by combining all ingredients. Set aside.

2. Season the beef with salt and pepper and add to marinade bowl. Add shitake mushrooms and mix well until combined.

3. Place the cellophane noodles in a large bowl and soften with hot water. Drain and set aside.

4. In a wide non-stick pan, heat oil on medium high. Add onions and carrots, cook for 5 minutes until soft. Add beef shitake mixture, enoki mushrooms and noodles to the skillet and stir fry for another 5 minutes or until most of the liquid has been absorbed. Garnish with green onion and serve with rice.

party tray dips

Pita Chips and Dips
serves 6-8

INGREDIENTS

For the Beetroot Dip:

2-3 beets, cooked

1/2 sweet potato, cooked

1 garlic clove

1 tbsp tahini

1 tbsp sour cream or Greek yogurt (optional)

coarse salt and pepper

chopped parsley for garnish

For the Black-Eyed Peas Dip:
1 15 oz can black-eyed peas
1 pkg 8 oz cream cheese
1 1/2 tsp chilli powder
1 tsp cayenne powder
1-2 garlic cloves
coarse salt and pepper
chopped green onion for garnish

For the Chips:
5 pieces pita bread
1/4 cup olive oil
1 1/2 tsp paprika
2 tsp cumin seeds
pinch coarse salt

METHOD:
1. Preheat oven to 400F (200C).

2. Blend each dip ingredients together until smooth. Season to taste. Sprinkle with green onion. Cover and chill until ready to serve.

3. Halve pita bread and cut into triangles. Place onto baking sheets.

4. Combine olive oil and paprika together. Brush tops of pita with and sprinkle with cumin seeds and salt.

5. Bake for 8-10 mins until crisp. Serve with prepared dip.

pumpkin donuts

Pumpkin Donuts
makes 8-10 servings

INGREDIENTS
For the Donuts:
1 3/4 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground all spice
1/4 tsp ground cloves

1/2 cup sugar
1/4 cup soft brown sugar
1/4 cup coconut oil
3 large eggs
1 cup pumpkin puree
1 tsp vanilla extract

Cinnamon Sugar Coating:
1/4 cup sugar
1 tsp ground cinnamon

METHOD:
1. Preheat your oven to 350F (180C). Lightly grease your donut pan.

2. In a medium bowl, mix flour, baking powder, salt , spices together. Set aside.

3. In a large bowl, whisk the white and brown sugars with coconut oil. Add eggs, pumpkin puree and vanilla extract and mix until well combined.

4. Add dry ingredients to the pumpkin mixture. Mix until combined. Spoon or pipe into the pan, filling to about 3/4 full.

5. Bake for 13-15 minutes or until an inserted toothpick comes out clean.

6. Remove from oven and let cool slightly before turning out onto a cooling rack.

7. In a ziplock bag, add sugar and cinnamon and shake well until combined. While the donuts are still warm, add one at a time and shake in the sugar mixture to coat. Set the sugared donuts onto a wire rack to cool completely. Serve immediately or store at room temperature loosely covered for up to 3 days. Do not store in an airtight container or else they'll become sticky.

a better beef stew

Braised Beef with Root Vegetables

serves 8-10

INGREDIENTS:

4-5 lbs brisket, blade or any kind of stewing meat
3 tbsp olive oil
1 onion, chopped

2 celery stalks, chopped

2 carrots, chopped

1/2 head of garlic, minced

6 tbsp flour

3/4 of a bottle red wine

3-4 cups beef stock

2 tbsp tomato paste or 1 can chopped tomatoes

4 bay leaves

1/2 cup plus more for garnish, chopped flat leaf parsley
kosher salt and coarse ground pepper

1 rutabaga (swede), cut into 1 inch chunks

3 carrots, sliced on a 1/2 inch bias

3 tbsp butter

1 onion, halved and thinly sliced

2 x 8oz packages or crimini mushrooms, sliced

METHOD:

1. Heat oil over medium-high heat in a Dutch oven or wide bottom pot. Remove any moisture from the meat with paper towel. Season well with coarse salt.

2. Brown meat in batches, about 5 minutes each side. Transfer to a cutting board and let rest. Once cool, cut meat into 2 inch pieces.

3. Add onion, celery, carrots to the pot and cook until soft, about 10 minutes. Lower heat and add garlic and cook for another 2 minutes. Add flour while continuously stirring and cook for another 3 minutes until the roux begins to turn light brown.

4. Deglaze slowly with wine, scraping up all the fond. Increase heat and add slowly add the stock, continuously stirring to ensure that nothing is sticking to the bottom. Bring to a boil and add tomato paste, bay leaves, parsley, and return meat and all its juices to the pot. Add some more stock or water to ensure all the meat is covered. Lower heat and simmer for about 1.5 hours or until meat is tender. Give the stew a stir every 20 minutes.

5. In a separate pot, steam rutabaga or cover with water and boil until tender, about 15 minutes. Set aside.

6. Meanwhile, melt butter in a wide skillet over medium heat. Add onions and cook until soft about 10 minutes. Add mushrooms and cook until they release their juices, about 5-10 minutes. Remove from heat and set aside.

7. Once the meat is tender, add the 1/2 inch bias cut carrots and simmer for another 15-20 minutes. Adjust seasoning if necessary. Thicken the sauce with a corn starch slurry if desired. Garnish with remaining parsley and serve with the mushrooms and steamed rutabaga on the side. You can also serve mashed potatoes, rice, plain pasta or steamed kale as sides as well.

chicken and wine

Coq au Vin

serves 6-8

INGREDIENTS:

6 lbs chicken parts

3 tbsp olive oil

1 onion, chopped

1 celery stalk, diced

3 carrots, sliced on a 1/2 inch bias

4 tbsp flour

2 cups red or white wine

4 cups chicken stock

2 bay leaves

1/2 tsp dried thyme

1/4 cup plus more for garnish, finely chopped flat leaf parsley

kosher salt and coarse ground pepper

3 tbsp butter
2 x 8oz packages or crimini mushrooms, sliced

METHOD:

1. Heat oil over medium-high heat in a Dutch oven or wide bottom pot. Season chicken with coarse salt.

2. Brown chicken in batches, about 5 minutes per side. Remove from pot and set aside.

3. Add onion, celery, carrots and cook until soft, about 10 minutes. Lower heat and add flour while continuously stirring. Cook for another 2-3 minutes until the roux begins to turn light brown.

4. Deglaze with wine, scraping up all the fond. Increase heat and add chicken stock, bay leaves, thyme and parsley. Bring to a boil and return chicken and all its juices to the pot. Skim away any scum or fat. Lower heat and simmer for 45-50 minutes.

5. Meanwhile, melt butter in a wide skillet over medium heat. Add mushrooms and sprinkle some salt in. Cook until mushrooms release their juices, about 5-10 minutes. Remove from heat and set aside.

6. Once chicken is done, add mushrooms and its juices to the pot. Adjust seasoning if necessary. Thicken the sauce with a corn starch slurry if desired. Garnish with remaining parsley and serve with potatoes, rice or noodles.