Turkey "Porchetta" & Gravy
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Spiced Cherries
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 5 minutes
Cooking time: 10 minutes
I know, how spoilt are we for fruit during Christmas? I know that spiced cherries aren't a traditional accompaniment to a turkey but cranberries are difficult to come by in Australia. Given that they're down to $6 a kilo I just had to buy a kilo of them cherries. We ate some and poached the rest in red wine and cinnamon. It's also very easy to do this taking about 15 minutes from beginning to end. The reward is a bowl of heavenly spiced cherries that can go either sweet or savoury. It goes brilliantly on a cheese plate, over ice cream with the sauce or we served this with the turkey where it was the perfect accompaniment.
- 750g/1.65lbs. cherries
- 1 1/4 cup red wine
- 1/2 cup sugar (or 3/4 cup if you want it sweeter, I suggest going with less and seeing what you think first)
- 1/2 cup water
- 1 cinnamon stick
Step 1 - Place the red wine, sugar, water and cinnamon stick in a medium sized saucepan and heat until sugar has dissolved. Add the cherries and simmer for about 8 minutes or so, the cherries turn a slightly lighter colour once cooked. Be sure to move the cherries around so that the ones on the top get cooked too.
Step 2 - Using a slotted spoon, remove the cherries from the saucepan and set aside in a bowl. Increase the heat and rapidly simmer the red wine sauce until reduced slightly. Store the cherries in this sauce.
Crab & Leek Lasagne
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Wreath Caprese Salad
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Roasted Onions, Potatoes and Carrots
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 10 minutes
Cooking time: 45 minutes
- 1kg/2lbs. kipfler potatoes, washed and cut in half lengthways
- 250g/8.83ozs. eschallots
- 1 bunch Dutch carrots
- 4 cloves garlic, still in skins
- 5 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 needle of rosemary, chopped
Step 1 - Preheat oven to 200C/400F. Place all vegetables and garlic cloves on a baking tray and toss in 3 tablespoons of oil and rosemary. Bake for 20 minutes. Add the balsamic vinegar and toss again and bake for another 15 minutes.