GORDON RAMSAY RECIPES

As Christmas gets ever closer, if you haven’t got your food sorted, there’s no need to panic – it might be time to cheat! And cheating doesn’t mean poorer quality when you buy from Tesco’s Finest range. Don’t spend time fiddling around with bacon and sausages – buy your pigs already in blankets! Roasties can be hit and miss – make sure yours are always a hit with Finest Goose Fat Roast Potatoes or follow our easy recipe. Add Christmas cake, pud and mince pies to your shopping list and make sure you keep our roast turkey with olde English chestnut stuffing recipe handy and you’re all set for the big day. Happy Christmas! Nichola Palmer – Recipes Editor, goodtoknow

Looking for a way to use up that leftover turkey? Why not try this low-fat turkey curry

Serves: 4
Prep time: 15 mins
Cooking time: 40 mins
Total time: 55 mins
Skill level: Easy peasy
Costs: Cheap as chips

400g can chopped tomatoes
1 chicken stock cube
1 level tbsp Tikka or garam massala curry powder
450-500g packet turkey breast, cubed
1 large onion, peeled and cut into thin wedges
1 red pepper, deseeded and cubed
1 large courgette, halved and sliced
2 level tbsp freshly chopped coriander
Salt and freshly ground black pepper
Cooked Basmati rice, to serve

Buy a nice pack of flavoured ready-made rice to serve with this dish on Boxing Day

Tip the can of tomatoes into a large saucepan and add 300ml (½ pint) water, stock cube and curry powder. Place the pan over a medium heat and bring the mixture to the boil, stirring so the stock cube dissolves and simmer for a couple of minutes.
Add the turkey and onion to the pan and bring the contents of the pan back to a simmer. Simmer the mixture gently for about 20-30 mins, until the onion has softened.
Add the red pepper and courgette to the pan and simmer the curry, uncovered for about 10 mins, until the vegetables have softened and the sauce is a coating consistency.
Stir in most of the chopped coriander and season to taste with salt and pepper. Sprinkle remaining chopped coriander over the top. Serve the curry accompanied with boiled rice.

By Woman’s Weekly

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A delicious, moist and tender beef fillet wrapped in crusty puff pastry. A red wine sauce accompanies the beef. Great for Sunday lunch or dinner celebrations

Serves: 12
Prep time: 45 mins
Cooking time: 1 hr 20 mins
Total time: 2 hrs 5 mins
Skill level: Bit of effort
Costs: Mid-price

Salt and freshly ground black pepper
1-1.5kg (2¼-3lb) beef fillet
60g (2oz) butter
2 shallots, peeled and chopped
2 cloves garlic, peeled and crushed
250g (8oz) chestnut mushrooms, finely chopped
2 teaspoons chopped fresh thyme leaves
250g tub mascarpone cheese
2 tbs wholegrain mustard
2 x 80g packs Parma ham
375g packet ready-rolled puff pastry
1 medium egg, beaten

For the sauce:

2 tbs olive oil
350g (12oz) shallots, peeled and chopped
2-3 cloves garlic, peeled and crushed
3 tbs tomato purée
2 tbs balsamic vinegar
200ml (7fl oz) red wine
300ml (½ pint) hot beef stock

This recipe is a great idea for an alternative to turkey for Christmas dinner.

Season beef well. Heat 30g (1oz) butter in a large frying pan over a medium heat and, when foaming, put the fillet in pan and brown it all over for 4-5 mins, taking care not to let the butter burn. Cool meat, and cover.
Meanwhile, melt rest of butter in the pan, add the chopped shallots and cook for 1 min. Add the garlic, mushrooms and thyme and fry for a few mins.
Beat the mascarpone with the mustard until smooth. Mix in mushroom mixture. Season.
Lay half the Parma ham slices on a large piece of cling film with slices overlapping. Spread half the mushroom mixture on one side of the beef, then turn it over on top of the Parma ham. Spread rest of mushroom mixture over top and sides of beef, then wrap the rest of the Parma ham slices round, overlapping on top of the mushroom mixture. Wrap in cling film and chill in the fridge.
Heat the oven to Gas Mark 7 or 220°C. Unroll the pastry and cut off a third. Roll out the smaller piece to 5mm (¼in) thickness and 2.5cm (1in) bigger than the beef. Prick several times with a fork. Transfer to a baking sheet and bake for 12-15 mins or until brown and crisp. Allow to cool for a few mins, then trim to the size of the beef. Remove the cling film from the beef and place on the cooked pastry, brushing pastry edges with egg.
Roll out the rest of the pastry to a rectangle 25 x 30cm (10 x 12in). Cut 10 diagonal slashes in the pastry. Cover the beef with the pastry, tucking the ends under the cooked pastry base. Brush with beaten egg. Cook on a baking sheet for 40 mins for rare to medium-rare; 45 mins for medium. Leave to stand for 10 mins before serving.
For the red wine sauce: Heat the olive oil in a pan, and fry shallots until soft, about 10 mins. Add garlic and tomato purée and cook for 1 min, then add the balsamic vinegar. Bubble for 1 min, before adding red wine. Continue to boil for a few mins to reduce, then add the beef stock and boil for 10 mins more until reduced by a third. Serve with the beef. Freeze unbaked. Defrost overnight in the fridge. Cook as above.

By Woman’s Weekly

Tag: roast turkey

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