Showing posts with label Tutorials. Show all posts
Showing posts with label Tutorials. Show all posts
One thing that I learned a lot about, and got a lot of practice doing, when I worked at the manor, was putting together a Cheese Tray for dinner parties or other celebratory occasions. I can now put together a really attractive one with confidence and knowledge.
This is saying a lot, considering the fact that I grew up eating only plastic cheese, and wouldn't have touched a smelly cheese with a ten foot pole! I have come to love a great variety of this wonderful food, and am game to try almost any kind, having developed in my later life what I would consider to be a really adventurous cheese palate!
I owe a lot of this knowledge and experience to my ex boss, who was a great tutor in teaching me what was right and proper when it came to putting together a great cheese tray!
The first thing you will want is a nice surface to lay everything out on. A large flat board works well. At the Manor we used a large flat wicker basket/tray.
Today I have used one of my larger wooden cutting boards. It doesn't really matter if it is a big banged up, because you will be covering it. I have chosen several nice paper doilies to do this . . .
My boss used to pick up these paper leaves whenever she would go to the States, and bring them back to use on the Manor Cheese trays. We had them in all sorts of colours, shapes and sizes.
We could usually get away with using only three or four of these, so they did last a long time. But paper doilies work very well also, just so you know.
Another thing to remember is that you don't have to break the bank with the cheeses you choose to buy and serve. You will want at least four different kinds, and you should buy the most expensive cheese that you can afford to buy.
You will want a soft cheese, such as a goats cheese, ash covered or not . . . please don't be tempted to use cream cheese. A Cheese tray is not the place for that. (If you do want to serve cream cheese, a block of that placed onto a plate with a hot pepper jelly, gently warmed to loosen it and poured over top goes very nice.)
A semi-soft such as a brie or a danish blue, perhaps a reblochon . . . a semi hard, like a stilton blue, or a comte, maybe a manchego. I like the white stilton with mango and ginger, or with cranberries . . . and of course you will want something hard.
A really good crumbly well-aged cheddar is nice, as is a Parmesan or an Asiago. There are over 500 varieties of cheese in the world that you can choose from, and they are all very delicious.
One rule of thumb you will want to follow, is to bring the cheeses to room temperature before serving. They taste much better at room temperature.
You will need something to eat with the cheese. Crackers, toasted slices of baguette, crisp breads and the like. I have chosen a selection of crackers here.
The digestive are always favourites to serve with a fruity cheese . . . there was a time when I thought holiday crackers meant buttery round crackers. I have grown so much since then and I am fond of many different kinds and in fact they would be my last choice as they are far too crumbly and break up too easily.
At the manor the crackers were handed around in an antique silver biscuit barrel. Most of us, however, don't have budgets that run to one of those.
Today I have simply arranged my crackers in an attractive porcelain dish.
You will also want something sweet, or nutty or salty to go with your cheeses. Some people add chacuterie such as a good salami, or proscuitto ham.
Nuts also go well. Toasted walnuts are nice with most cheeses, as are toasted almonds.
We like fruit with ours. Today I used some really nice sweet sable grapes and crisp slices of a sweet apple . . .
If you are using grapes a set of grape shears comes in really handy. At the manor we had beautiful silver ones, but again, not all of us can afford something like that.
What you can do however is to clip the grapes ahead of time into small managable clusters before placing them attractively on the tray. A small round bladed knife for cutting the cheese is also a must.
If you have included soft cheeses, you will also want another one to use for them so that you don't contaminate your lovely goats cheese with the strong flavoured stilton, etc. and vice versa.
Another thing which goes really nice with cheese is Membrillo, a delightful sweet semi solid fruit paste/cheese made from the Quince. It is really delicious, but somewhat hard to find.
Apple jelly or butter goes very well with a good cheddar. You can also use hot pepper jellies, etc.
I always add a small bowl of a pickle or relish. A well flavoured chutney works perfectly with cheese. Sweet, sticky and spicy they help to really enhance the beautiful flavours of cheese.
We are huge fans of the English Provender range of chutneys in this house. (Cheese and chutney sandwiches are a real love!)
English Provender have a wonderful variety of chutneys available for use with your holiday cheese trays. In fact I would call them cheese-board-tastic!
Today I used their Caramelised Red Onion, but it is only one of many that are available. My Cranberry Chutney would also go very well.
Great cheese pairing tips for the ultimate cheese board:
- Caramelised Red Onion Chutney – pair with a strong hard cheese like mature Cheddar or strong blue cheese like Blacksticks blue or Stilton
- Sweet Tomato and Chilli Chutney – pair with smoked log cheese or a hard cheese like Red Leicester, mild Cheddar or Double Gloucester
- Plum & Bramley Apple Chutney - pair with white soft cheeses like brie and cambazola, rind washed cheeses like Epoisses or Morbier, or try blue cheeses like Blacksticks blue or Stilton
So as you can see today, putting together a cheese tray for the holidays can be as simple or as complicated as you want to make it. It needn't cost a lot of money, and it certainly doesn't take a lot of time.
I have never met a person yet, whose eyes don't light up when you bring one out. A nice cheese tray can make a perfect finish to a holiday meal, as well as going very well as nibbles with drinks.
However you choose to serve one, it is bound to be a popular addition to your holiday celebrations!
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PS - any cheese leftovers will also work very well in a Gourmet Mac and Cheese. Just saying! Check it out!
Ahhhh . . . turkey, that holiday centrepiece that is so beloved by many . . . a family tradition for Thanksgiving (if you are a North American) and Christmas (if you are a Brit). An annual favourite and not all that hard to cook, but so often done wrong.
Today I shall attempt to put to bed some of the mysteries which surround the cooking of this fabulous bird and hopefully help to make yours this year to be the best turkey ever!
I like to purchase a top quality bird for my holiday feasts, be it Thanksgiving or Christmas. This is the one time of the year I will splurge and get a higher cost bird, and it goes without saying that I always choose free range and fresh if I can get it.
I like to purchase a top quality bird for my holiday feasts, be it Thanksgiving or Christmas. This is the one time of the year I will splurge and get a higher cost bird, and it goes without saying that I always choose free range and fresh if I can get it.
I may eat turkey
minced, or in bits the rest of the year . . . but it is only this once a
year that I cook the whole bird, so it is a real treat for us!
(Christmas for us.)
A lot of people swear by Brining . . . and others by dry brining. I have tried both . . . and to be honest, I want my turkey to taste like a turkey. Dry brining with salt preserves the integrity of the bird . . . and in all honesty it doesn't end up being really salty, but every wet brined bird I have ever cooked ended up tasting like the brine. Not my cup of tea.
I always remove all of the wrapping from my bird and let it sit in the refrigerator for at least 24 hours unwrapped to help dry the skin out well. That makes it a lot easier to rub any butter on and helps for nicely browned skin.
A lot of people swear by Brining . . . and others by dry brining. I have tried both . . . and to be honest, I want my turkey to taste like a turkey. Dry brining with salt preserves the integrity of the bird . . . and in all honesty it doesn't end up being really salty, but every wet brined bird I have ever cooked ended up tasting like the brine. Not my cup of tea.
I always remove all of the wrapping from my bird and let it sit in the refrigerator for at least 24 hours unwrapped to help dry the skin out well. That makes it a lot easier to rub any butter on and helps for nicely browned skin.
I also take it out at least an hour before
cooking, which brings it to room temperature. A cold bird put into a
hot oven is a bit of a shocking experience and tightens up the tissue . .
. we don't want a tough bird. Moist and succulent is the order of the
day.
If you are not buying fresh you will be buying a frozen one and so proper planning has to go into the thawing of the bird so that you are not caught out on the day with a still frozen bird and a multitude of hungry people arriving at any moment!
Always, always thaw your turkey in the refrigerator. I know the temptation is there to want to leave it out on the countertop overnight and hasten the event, but the simple truth is as soon as the meat thaws and warms, bacteria begins to grow at room temperature.
If you are not buying fresh you will be buying a frozen one and so proper planning has to go into the thawing of the bird so that you are not caught out on the day with a still frozen bird and a multitude of hungry people arriving at any moment!
Always, always thaw your turkey in the refrigerator. I know the temptation is there to want to leave it out on the countertop overnight and hasten the event, but the simple truth is as soon as the meat thaws and warms, bacteria begins to grow at room temperature.
With something as large as a turkey, this means that by the time the centre has thawed, the outside already has bacteria growing and multiplying. Sure . . . there is a possibility that it may not make you sick, but why take the chance?
Refrigerator Thawing
I like to start mine off at a high temperature to assist in the browning, but after that I reduce the temperature to as low as it is safe to go and slow roast, basting it every 15 to 20 minutes with broth and more butter, or the pan juices. (I know . . . but it's Thanksgiving/Christmas!) If it starts to get too dark, I will tent it with some foil.
A meat thermometer or an instant-read thermometer will help you have a moist, perfectly-done turkey. The breast should register 75*C/165*F in the thickest part, away from the bone. If you use an instant-read thermometer, start checking 30 minutes to 1 hour ahead of time. If you think your turkey is browning too fast, tent loosely with foil.
This is the meat thermometer I use. It's very easy to use, you just stick it into a meaty area of the bird, taking care not to touch any bone. I would recommend the Eddington's Meat Thermometer. It is made with high quality Cromargan stainless steel, and I have found it to give precise and reliable readings.
*Herb Roasted Turkey*
Serves 12 to 14
Printable Recipe
This really is a moist and flavourful way to cook a turkey. The smell alone, when it is roasting, lures everyone into the kitchen. You can hardly wait for it to be done so you can tuck in to it. I have done this with turkey crowns as well with lots of success. I hope you will try it and like it as much as we do. This recipe was a grand prize winner in a Taste of Home turkey recipe contest.
14 pound turkey
(I like to use a free range bird, myself)
1 TBS salt
1 tsp pepper
18 sprigs of fresh thyme, divided
4 medium onions, sliced
4 celery ribs, sliced
2 medium carrots, sliced
3 bay leaves
1 TBS peppercorns
1/2 cup butter, melted
1 tsp minced fresh sage
1 tsp minced fresh thyme
1 tsp finely chopped chives
Pre-heat the oven to 160*C/325*F. Get out a large roaster. Remove any giblets etc. from your turkey and rinse it well. Pat it dry with some paper towelling.
Rub the surface of your turkey with salt and pepper and sprinkle inside the cavity with some salt and pepper as well. Place 12 sprigs of thyme in the cavity.
For gravy, skim off any fat from the pan drippings. Add a couple of cups of stock to the pan and vegetables and bring to the boil to deglaze and loosen up any tasty bits from the bottom. Strain this into a saucepan.
Refrigerator Thawing
When thawing a turkey in the refrigerator:
Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below. Place the turkey in a container to prevent the juices from dripping on other foods. I always thaw mine out on the bottom shelf.
Refrigerator Thawing Times
Whole turkey:
4 to 12 pounds (1.8 Kilos to 5.4 Kilos) …… 1 to 3 days
12 to 16 pounds (5.4 Kilos to 7.2 Kilos) …… 3 to 4 days
16 to 20 pounds (7.2 Kilos to 9.7 Kilos) …… 4 to 5 days
20 to 24 pounds (9.7 Kilos to 10.8 Kilos) …… 5 to 6 days
A thawed turkey can remain in the refrigerator for 1 to 2 days before cooking.
What size pan will you need for your turkey?
Roast it on a rack – either a metal one or a rack of vegetables like whole carrots and celery in an open pan. If you use a foil pan, double it for extra strength with a heavy turkey. I often use the enamel Grill pan and rack that came with my stove. It is large and shallow, allowing for even browning.
Turkey Minimum Pan Size:
Up to 12 pounds 14” x 10” x 2 ¾”
Up to 16 pounds 15 ¾” x 12” x 3”
Up to 20 pounds 16” x 13” x 3” high
This is the rack I use. The Eddingtons V shaped roasting rack. It helps to keep the turkey elevated so that it doesn't stew in it's own juices and the air from the oven can circulate easily around the bird. You can pick one up at Tesco Direct for £4.50, which is a really decent price. It's made of steel and is non stick.
To ensure a nicely moist turkey, I like to rub a lot of butter into the flesh beneath the skin, and on top of the skin. Now you can add seasonings and herbs to it, like I have done here today, which also adds extra flavour.
What size pan will you need for your turkey?
Roast it on a rack – either a metal one or a rack of vegetables like whole carrots and celery in an open pan. If you use a foil pan, double it for extra strength with a heavy turkey. I often use the enamel Grill pan and rack that came with my stove. It is large and shallow, allowing for even browning.
Turkey Minimum Pan Size:
Up to 12 pounds 14” x 10” x 2 ¾”
Up to 16 pounds 15 ¾” x 12” x 3”
Up to 20 pounds 16” x 13” x 3” high
This is the rack I use. The Eddingtons V shaped roasting rack. It helps to keep the turkey elevated so that it doesn't stew in it's own juices and the air from the oven can circulate easily around the bird. You can pick one up at Tesco Direct for £4.50, which is a really decent price. It's made of steel and is non stick.
To ensure a nicely moist turkey, I like to rub a lot of butter into the flesh beneath the skin, and on top of the skin. Now you can add seasonings and herbs to it, like I have done here today, which also adds extra flavour.
Sometimes I just slip a few sprigs of thyme, some salt,
pepper and sage in with the butter, which works well also. A bit of
broth in the roasting tin and a few aromatic veggies and Bob's your
Uncle. Put that tasty bird over top of it all on a rack and start
roasting!
I like to start mine off at a high temperature to assist in the browning, but after that I reduce the temperature to as low as it is safe to go and slow roast, basting it every 15 to 20 minutes with broth and more butter, or the pan juices. (I know . . . but it's Thanksgiving/Christmas!) If it starts to get too dark, I will tent it with some foil.
A meat thermometer or an instant-read thermometer will help you have a moist, perfectly-done turkey. The breast should register 75*C/165*F in the thickest part, away from the bone. If you use an instant-read thermometer, start checking 30 minutes to 1 hour ahead of time. If you think your turkey is browning too fast, tent loosely with foil.
This is the meat thermometer I use. It's very easy to use, you just stick it into a meaty area of the bird, taking care not to touch any bone. I would recommend the Eddington's Meat Thermometer. It is made with high quality Cromargan stainless steel, and I have found it to give precise and reliable readings.
It is clear and easy to read. with a very functional design, and a temperature range of O*C to 120*C. You can find one of these at For House and Home for the price of £10.99.
These work really well also. Eddingtons Pop Up Timers for cooking turkey. They help to take the guess work out of cooking your turkey and are very easy to use.
These work really well also. Eddingtons Pop Up Timers for cooking turkey. They help to take the guess work out of cooking your turkey and are very easy to use.
Simply insert a pop up timer into the centre
of the breast, once the turkey has reached the correct temperature the
stem will pop up letting you know your turkey is ready. You can buy them at Captain Cooks for £2.99.
It's really important that once your bird is done you set it aside, keep it warm and allow it to rest, so that all of those tasty juices will be absorbed back into the bird. If you start to carve it right away, you're going to lose all of that moistness.
It's really important that once your bird is done you set it aside, keep it warm and allow it to rest, so that all of those tasty juices will be absorbed back into the bird. If you start to carve it right away, you're going to lose all of that moistness.
It will run out all over
your cutting board. Be patient. Wait. You'll be rewarded with an
incredibly tasty and moist bird. Let it rest, loosely covered with foil, for at least 30 minutes before carving.
One of the most difficult things to do is to lift the turkey out of the roasting tin onto a platter. They are heavy and awkward and somewhat cumbersome. I have some really handy Turkey Lifters which make the job a whole lot easier.
One of the most difficult things to do is to lift the turkey out of the roasting tin onto a platter. They are heavy and awkward and somewhat cumbersome. I have some really handy Turkey Lifters which make the job a whole lot easier.
You just slide them into to the bottom of the turkey at both ends, where the holes won't show and life the turkey out with ease. This particular set from Eddingtons is durable and easy to use and comes in a set of two. You can purchase them at The Cooks Kitchen for £5.76, a reduction from £6.25.
*Herb Roasted Turkey*
Serves 12 to 14
Printable Recipe
This really is a moist and flavourful way to cook a turkey. The smell alone, when it is roasting, lures everyone into the kitchen. You can hardly wait for it to be done so you can tuck in to it. I have done this with turkey crowns as well with lots of success. I hope you will try it and like it as much as we do. This recipe was a grand prize winner in a Taste of Home turkey recipe contest.
14 pound turkey
(I like to use a free range bird, myself)
1 TBS salt
1 tsp pepper
18 sprigs of fresh thyme, divided
4 medium onions, sliced
4 celery ribs, sliced
2 medium carrots, sliced
3 bay leaves
1 TBS peppercorns
1/2 cup butter, melted
1 tsp minced fresh sage
1 tsp minced fresh thyme
1 tsp finely chopped chives
Pre-heat the oven to 160*C/325*F. Get out a large roaster. Remove any giblets etc. from your turkey and rinse it well. Pat it dry with some paper towelling.
Rub the surface of your turkey with salt and pepper and sprinkle inside the cavity with some salt and pepper as well. Place 12 sprigs of thyme in the cavity.
Place the onions, celery, carrots,
bay leaves, peppercorns and the remaining thyme sprigs in the bottom of
the roasting pan. Place the turkey, breast side up, on top of the
vegetables.
Drizzle the butter all over the turkey and then, sprinkle
with the minced herbs. Cover loosely with foil. Bake for 2 1/2 hours.
Remove the foil and bake for 1 1/2 to 2 hours longer, basting every 20
minutes.
The turkey is done when the juices run clear when you prick
the turkey with a fork, and when the drumsticks are loose when lightly
twisted. Remove from the oven to a heated platter and lightly cover
with foil. Allow to stand for 20 minutes before carving.
For gravy, skim off any fat from the pan drippings. Add a couple of cups of stock to the pan and vegetables and bring to the boil to deglaze and loosen up any tasty bits from the bottom. Strain this into a saucepan.
Put some cold water into a jar along with a few TBS of flour. Shake it
really well and then strain it into the saucepan, whisking it in very
carefully.
Bring to a simmer over moderate heat, whisking the whole
time and cook until bubbling and thick. Taste and adjust seasoning as
necessary. Place in a gravy boat for serving at the table.
Serve the turkey sliced and pass the gravy boat around!
Serve the turkey sliced and pass the gravy boat around!
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