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THE GLEANER ’ S CHRISTMAS COOKBOOK 2012
24
Grilled Turkey
INGREDIENTS
12lb whole turkey
1 tablespoon vegetable oil
1 teaspoon Italian seasoning
Salt and pepper to taste
METHOD
Prepare an outdoor grill for indirect medium-high
heat.
Rinse turkey and pat dry. Turn wings back to hold
neck skin in place. Return legs to tucked position.
Brush turkey with oil. Season inside and out with
Italian seasonings, salt, and pepper.
Place turkey, breast side up, on a metal grate inside
a large roasting pan. Arrange pan on the prepared
grill. Grill 2 to 3 hours, to an internal thigh
temperature of 180 degrees F (85 degrees C). Remove
turkey from grill and let stand 15 minutes before
carving.
Roast Beef
Cook time: 3 hours
Serves: 4-6
INGREDIENTS
3 to 3
1
/
2
lb (1.3 to 1.6kg) of boneless rump roast (pick
an end cut with a layer of fat if you can)
Olive oil
8 slivers of garlic
Salt and pepper
You will need a meat thermometer
FOR THE GRAVY
Red wine, water, and or beef stock
cornstarch
METHOD
Start with the roast at room temperature (remove
from refrigerator 1 hour before cooking - keep it
wrapped). Preheat the oven to 375°F (190°C).
With a sharp knife, make 8 small incisions around
the roast. Place a sliver of garlic into each incision.
Take a tablespoon or so of olive oil and spread all
around the roast. Sprinkle around the roast with salt
and pepper. Place the roast directly on an oven rack,
fatty side up, with a drip pan on a rack beneath the
roasting rack. This arrangement creates convection in
the oven so that you do not need to turn the roast.
The roast is placed fat side up so that as the fat melts,
it will bathe the entire roast in its juices.
Brown the roast at 375°F (190°C) for half an hour.
Lower the heat to 225°F (107°C). The roast should
take somewhere from 1
1
/
2
to 2
1
/
2
hours additionally to
cook. The shape of the roast will affect the cooking
time, by the way. So if your roast is on the long and
narrow side, versus a more round shape, it may take
less time to cook. So keep an eye on it. When the
roast just starts to drip its juices and it is brown on
the outside, check the temperature with a meat
thermometer. Pull the roast from the oven when the
inside temperature of the roast is 135° to 140°F (57°C
to 60°C). Let the roast rest for at least 15 minutes,
tented in aluminium foil to keep warm, before carving
to serve.
TO MAKE THE GRAVY
Remove the dripping pan from the oven and place
on the stove top at medium heat. Note that if you are
pulling the roast out early, for rare or a medium rare
level of doneness, you may not have a lot of drippings.
Hopefully you will have some. If not, you may want to
leave the roast in a little longer at even lower heat,
175°F, to ease some more drippings out of it. Add
some water, red wine, or beef stock to the drippings to
deglaze (loosen the drippings from the pan). Dissolve
a tablespoon of cornstarch in a little water and add to
the drip pan. Stir quickly while the gravy thickens to
avoid lumping. You can add a little butter if there is
not a lot of fat in the drippings. Add salt and pepper
to taste.
THE GLEANER ’ S CHRISTMAS COOKBOOK 2012
25
HANDY HOLIDAY TIPS FROM MAGGI: TIP #3
Beware the buffet
Instead of setting the table with the ‘full spread’, or attacking the
whole buffet line at once, first, try to have a nice hearty salad (go easy
on the dressing; be generous on the colour and variety) and then some
soup (not cream-based soup, of course!) Skip the butter and rolls as
there are far better things to fill your stomach ahead.
Fried Rice with Ham,
Shrimp and Bacon
INGREDIENTS
5 cups cooked steamed rice
4 strips bacon, chopped ham,
diced (to taste)
1
/
2
cup shrimp
3 cloves garlic
1
/
2
onion, finely chopped
2 sticks celery, chopped
2 small carrots, chopped
1
/
2
cup green peas
1
/
4
cup oyster sauce
2 stalks scallion
1 scrambled egg
METHOD
1. Brown bacon and sauté garlic
until golden brown
2. Mix ham, onion, all
vegetables and shrimp together in
skillet.
3. Pour oyster sauce over
vegetables and cook until
vegetables are half cooked
4. Mix in steamed rice and stir
all together over low heat.
Gungo Rice and Peas
INGREDIENTS
1 cup gungo peas
1
1
/
2
cups coconut milk
2 cups rice
2 cups rice
3 sprigs thyme
2 stalks scallion
3 cloves garlic
1 Scotch bonnet pepper
5-10 pimento seeds
A small piece of ginger
1oz margarine
Salt to taste
METHOD
1. Wash gungo peas and drain
2. Place gungo and garlic in a
large pot then cover with water.
Bring to boil until tender, topping
up water as necessary.
3. Add coconut milk, thyme,
scallion, pimento seeds, garlic,
salt and let boil for about five
minutes.
4. Then add rice, margarine
and whole pepper, cover pot, turn
down the heat and let rice simmer
slowly for about 25-30 minutes.
5. Do not open or stir rice
during this process or it will
become sticky.
6. Serve hot.
Mashed Potatoes
with Garlic
Prep and cook time: 10 minutes
INGREDIENTS
2 potatoes
3 tbs extra virgin olive oil
3 medium cloves garlic, pressed
3 tbs low-fat milk or dairy-free
milk beverage (such as soy or rice
milk)
Sea salt and pepper to taste
METHOD
1. Fill the bottom of the
steamer with 2 inches of water.
2. While steam is building up in
steamer, press garlic and let sit for
at least 5 minutes to enhance its
health-promoting properties.
3. Cut potatoes into 1/2-inch
cubes, leaving skin on.
4. Steam potatoes for 10
minutes.
5. Mash potatoes with olive oil,
garlic, and milk. Add salt and
pepper to taste.
Serves 2
Note:
A little garlic goes a long
way to make ordinary mashed
potatoes into something special. It
not only adds extra flavour, but
extra nutrition.