weekend witness - festive functions
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Weekend Witness5 December 2015www.jackiecameron.co.zaTRANSCRIPT
JACKIE CAMERON
THE festive season has arrived and with it comesa variety of celebrations ranging from yearendfunctions to New Year’s Eve.
For those of us in the culinary industry, everyoccasion is regarded a celebration and our joy atserving others keeps us motivated.
For me, cooking and serving a sumptuous mealfor guests on Christmas Day is one of the highlightsof working in a professional kitchen.
In my experience, guests at this time of the yearare relaxed, cheerful and generous with their gratitude for the effort we put in to ensure their mealis memorable. So, I ask you to please be mindfulof the team at work preparing your memories; nowand in the future too. Bookings for my bespokecooking classes have been overwhelming.
A class that springs to mind is our Thai flavourscourse. It was inspired by a trip to Thailand, a fewyears back, but fond memories linger and today I’mgoing to share an exciting recipe with you.
It comprises a hot, seared sliced banana with deliciously decadent chocolate sauce all wrapped insidea pancake — and heated. While writing these wordsI recall walking down the streets of Bangkok.
I have also decided to include a recipe for delicious porkfilled and stuffed turkey with coalroasted sweet potatoes. This is an appealing alternativeto the traditional turkey and gammon that we (asa family) have always enjoyed on Christmas Day.
Get out those knives and start tunnel boning.Oh yes … I’m considering offering a tunnel boning,knife sharpening and carving class for next year.
Here’s to making this December a memorablefestive season with the many delicious delicaciesyou’ll be creating for your family and friends.
Visit www.jackiecameron.co.za to find out moreabout my women’s chef range — men’s to comeshortly; remember Jackie Cameron Cooks At Homeand all my foodie adventures.
I always look forward to hearing from you so sendan email to: [email protected]• Jackie Cameron owner of Jackie Cameron School of Food & Wine in Hilton, KZN — email for enquires. For the latest on local foodie news add me as a friend on Facebook. Find me on Twitter: @jackie_cameron and Instagram: jackiecameronincolour• Food styling and recipe development by Elaine Boshoff• All photos taken by Kate Martens Photography. Contact details: 082 879 8328, www.katemartens.co.za Twitter: @kate_martens
The Witness
Xe plore foodfundestinationsfashion Saturday, November 28, 2015
PHOTOS: KATE MARTENS
Serves 8 portions
Stuffed TurkeyIngredients:• 3,5 kg whole turkey, deboned (will weigh about 2,5 kg after complete deboning)• 500 gr pork fillets, smoked if possible, with all sinew removed
StuffingIngredients:• 160 g onions, chopped• 295 g bacon, chopped• 500 g pork sausages, mince removed from the casing• 250 g chicken livers, cleaned• 35 g pecan nuts, roasted and roughly chopped• 3 whole eggs• 90 ml brandy• 2,5 ml nutmeg powder• 125 g fresh breadcrumbs• ORYX salt and black pepper, to seasonMethod:• Sauté the onions and bacon together, set aside.• Mix all the ingredients together. Season well with the salt and black pepper.• Put a layer or two of plastic wrap on your board. Lay the turkey flat onto a working surface, skin side on the outside or downside. Take a rolling pin and lightly flatten the turkey to get an even thickness.• Place the stuffing on the turkey meat, not plac
ing all the way to the end, leaving an open space to prevent the stuffing from oozing out when rolling.• Place the pork fillets in the centre of the stuffing, like a long tube (like top to toe).• Roll the turkey tightly, using the plastic to help this process, creating a long roll. Now truss the turkey roll, using string (use a mediumweight, natural, undyed, all cotton string).• Take a piece of string (almost 10 times the length of the turkey roll) and wrap this around the length of your turkey (making sure the end sides are tucked in well) to almost form a loop – knot this tightly. Then do the width; take your string from the bottom and start wrapping the turkey widthways and when getting to the already centred, tight string tuck this string under the centre string and continue going around the turkey. Keep these string lines as close as possible to keep the filling tight (2 cm is ideal).• Weigh the turkey roll; it should weigh about 3,5 kg, this will determine the cooking time. For every one kilogram the turkey needs to cook 20 minutes of cooking. Plus then an extra 90 minutes.• The turkey roll will be cooked on the Weber, using indirect heat (placing 35 coals on each side).• Place the turkey onto the ready to use hot Weber Grill, close the lid. The temperature should be about 210 degrees Celsius. Try not to open the lid during the cooking time.• The temperature will drop to around 180 degrees Celsius after about an hour or so but should not
go any lower. Cook the turkey for about 2,5 hours (depending on its weight).• Remove from the Weber, cover with foil and allow the turkey to rest for about 15 minutes. Remove the string, cut into slices and serve.
Sweet PotatoesIngredients:• 2 (1 800 g) super large sweet potatoesMethod:• Take a fork and poke the sweet potatoes. Place the sweet potatoe, in the Weber between the indirect heat coals. Ensure the sweet potatoes are really large, they will cook for the same time as the turkey.• When cooked and really soft remove from the Weber, and serve with lashings of butter, salt and black pepper.
AsparagusIngredients:• 2 punnets fresh asparagusMethod:• Hold both the ends of the asparagus and bend, allowing the asparagus to snap. Keep the tip and throw away the bottom woody piece.• About 10 minutes before the turkey is being removed from the Weber, place the asparagus onto the grill next to the turkey, to grill. When removing the turkey, the asparagus should also be cooked and seared beautifully.• Season well with salt and pepper.
Serves 4 portions
PancakesIngredients:• 250 ml cake flour• Pinch fine ORYX salt• 250 ml full cream milk• 1 whole egg• 15 ml SUNFOIL sunflower oilMethod:• Whisk the flour and salt together.•Add the milk, egg and oil, whisking well to combine.• Place the batter into the refrigerator for about an hour.• Grease a nonstick frying pan and using a small ladle scoop the batter and pour into the pan, creating a thin, even layer of batter.• Cook for a few seconds then turn the pancake around and cook on the other side, when cooked,
set aside.
Grilled BananaIngredients:• 30 gr salted butter• 2 whole bananas, peeled and cut into about 2 cm slices.
Method:• In a frying pan, melt the butter. When nice and sizzling, add the banana slice. Fry them on both sides, getting them fried until golden do not over
kle on the hazelnuts. Or you can make individual pancakes, with bananas inside, folding the pancakes closed. Drizzle the chocolate sauce and sprinkle the hazelnuts over.
Festive functionsAn exciting recipe for new, delicious memories
Weber stuffed Christmas turkey with coalroastedsweet potatoes and Webergrilled fresh asparagus
Pancakes with grilled banana, Frangelico chocolate sauce and roasted hazelnuts
fry as this will make them mushy. Set aside.
FrangelicoIngredients:• 100 gr good quality dark chocolate• 50 ml MILLAC cream• 15 ml Frangelico liqueurMethod:• Melt the all the ingredients together, over a double boiler.Extra:• 50 gr hazelnuts, roasted and roughly chopped.
Putting the dish together:• You can either layer the pancake and bananas. Drizzle the chocolate sauce over and sprin