The Main Event
Roast Turkey with Lemon & Sage
5Kg Simply Better Heritage Bronze Free Range Fresh Irish Reared Turkey
2 tsp Simply Better Clogherhead Oriel Sea Salt
3 lemons, plus extra to garnish
2 x 20g packets Fresh Sage
400ml Simply Better Albariño Nai E Señora
6 tbsp Simply Better Italian Extra Virgin Olive Oil
1 tub Simply Better Irish Made Poultry Gravy
1. Preheat the oven to 190°C (375°F/Gas Mark 5). Season the turkey inside and out with salt, then sit on the trivet of the roasting tin. Pare the rind from the lemons, cut them in half and put both in the cavity with the sage, reserving a handful of leaves. Tie (truss) the legs, if liked.
2. Pour the wine into the base of the tin and rub the turkey all over with the oil, then cover everything tightly with a single layer of tin foil. Calculate the cooking time according to packet instructions and roast until cooked through with no pink meat and the juices run clear. Or if you have a meat thermometer, insert it into the thickest part of the leg (it should read 75°C).
3. Turn the heat up to 220°C (450°F/Gas Mark 7). Pick the reserved sage leaves and mix in a small bowl with the remaining oil. Remove the turkey from the oven and pour over the sage mixture and roast for a final 10 minutes until crisp and golden brown. Cover with two clean tea towels and leave to rest for at least 20 minutes and up to 1 hour.
4. Char some extra lemons in a hot frying pan with a splash of oil to garnish and transfer to a warm platter.
5. Remove any excess fat from the cooking juices left in the tin with kitchen paper and then place directly on the hob and whisk in the gravy. Heat for 2-3 minutes until bubbling and thickened.
6. To carve, remove the legs and wings, dividing the legs into drumsticks and thighs, then cut off each whole breast. Cut into slices and arrange on a large platter.
Maple & Mustard Glazed Irish Ham
kg Simply Better West Cork Unsmoked Gammon Joint
1 onion, sliced
2 celery sticks, roughly chopped
1 tbsp black peppercorns
6 star anise
3 tbsp Simply Better Irish Wholegrain Mustard
6 tbsp Simply Better Organic Grade A Canadian Maple Syrup
2 tbsp Simply Better Italian Organic Glaze with Balsamic Vinegar of Modena
1. Rinse the gammon with fresh water and put in a pot of boiling water. Add the onion, celery, peppercorns and two of the star anise. Bring to a simmer over a low heat and cook for 1 ½ hours. Leave to cool in the liquid.
2. Preheat the oven to 180°C (350°F/Gas Mark 4). Remove the gammon from the pot and place in a 9” round tin. Using a sharp knife, cut off the skin, leaving the fat on top and score diagonally into a diamond pattern. Pour around 500ml of the cooking liquid which will help to keep the joint moist.
3. Smear the mustard all over the fat of the ham and press in the remaining star anise. Mix four tablespoons the maple syrup with the organic glaze and spoon on top. Roast for 30 minutes until cooked through. Remove from the oven and drizzle over the remaining two tablespoons of the maple syrup. Leave to rest for at least 15 minutes or up to 1 hour, covered loosely with tin foil before slicing and serving.
1. Place a large piece of parchment paper on the work surface and lightly dust with flour. Using a rolling pin, roll out the pastry to a 25cm circle, using a 9” round tin as a guide and allowing an extra 2cm border. Trim off any excess and place on a baking tray in the fridge for 30 minutes to rest.
2. Preheat the oven to 200°C (400°F/Gas Mark 6). Trim the carrots and place in a saucepan of boiling water. Simmer for 5 minutes, then drain.
3. Melt the butter in the tin directly on the hob over a medium heat with the maple syrup. Add the shallots and parboiled baby carrots. Allow to colour for a minute or two, then remove from the heat. Sprinkle in the seasoning and toss until evenly coated, then arrange the vegetables, with the cut sides of the shallots facing down.
4. Lay the rested pastry on top of the vegetables and tuck in the edges like a blanket. Put in the middle of the oven and bake for 30 minutes until puffed up and golden. Rest for 5 minutes, then flip on to a plate. Cut into slices and serve hot or warm.
Roasted Baby Carrot Tarte Tatin
Plain flour, for dusting
1 packet Simply Better Frozen All Butter Puff Pastry, thawed and fridge cold
2 packets Simply Better Baby Carrots
5 banana shallots, halved and peeled
2 tbsp Simply Better Organic Grade
A Canadian Maple Syrup
1 tbsp Simply Better Organic Spicy
Pepper & herb seasoning
4 white or brown onions, thinly sliced
1 tsp fresh thyme Leaves
2 tbsp Simply Better Italian Extra Virgin Olive Oil, plus extra for greasing
1 tsp Simply Better Clogherhead Oriel Sea Salt
1½ tsp Ground White Pepper
2kg potatoes such as Rooster or Maris Piper
1 pouch Simply Better Irish Made Free Range Chicken Stock
1. Preheat the oven to 200°C (400°F/Gas Mark 6). Fry the onion and thyme leaves over a medium to high heat in the oil for 10-15 minutes until softened and lightly coloured. Season with a little salt and pepper.
2. Peel the potatoes and thinly slice by hand or with a food processor or use a mandolin. Spread a layer of the potatoes in a 9” square tin and season lightly. Sprinkle over a layer of the onions and continue layering, finishing with a layer of potatoes. Pour over the stock and dot with the butter, then bake for 1 hour until the potatoes are tender and the top is crisp and golden. Cut into slices to serve.
Neven’s Belgian Chocolate Trifle
2 cartons Simply Better Coole Swan Fresh Custard
1 carton Simply Better Handmade Belgian Chocolate Sauce
2 packets Simply Better Handmade Belgian Chocolate Brownies
4 tbsp freshly brewed Simply Better Single Estate Brazilian Coffee, cooled
1 packet Simply Better Salted Caramel Sablé Biscuits
2 cartons Simply Better Single Source Jersey Cream
1 packet Simply Better Handmade Belgian Milk Chocolate Buttons
100g Simply Better Single Origin Colombian Dark Chocolate
50g bar Simply Better Handmade Honeycomb Belgian Milk Chocolate, finely chopped
1. Using a spatula, put the cartons of custard into a large bowl and whisk in the chocolate sauce until smooth.
2. Cut the brownies in half and place in the bottom of a trifle bowl. Drizzle over the coffee. Roughly crush up the salted caramel sable biscuits and sprinkle over the brownies. Spoon the chocolate custard all over the top, then cover and chill for at least 2 hours or overnight is best.
3. Whisk the cream until peaks form and dollop on top. Decorate with the milk chocolate buttons and the chopped honeycomb chocolate. Serve straight to the table in all its glory!