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Type |
Formal/Informal Meal |
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Food |
Turkey and Roast Veg Fruit Melba |
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Booze |
Medium-dry white wine |
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Serves |
Four diners; Starting 6.30pm |
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Sources |
"Delia Smith's Complete Cookery Course", Delia Smith, BBC Books, London, 1992 (a few vague ideas on vegetables) "Good Fast Food", Clare Gordon-Smith, Sainsburys, London, 1986, p64 (for pudding) |
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Note |
You need two ovens for this one |
Stuff to have or buy:
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Ingredient |
Already have |
To buy |
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Onion (four; small) |
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Red pepper (one) |
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Potatoes (900g/2lb; medium-sized) |
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Garlic cloves (four) |
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Parsnips (350g/12oz) |
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Raspberries (225g/8oz) |
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Peaches (four; ripe/ready-to-eat) |
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Rosemary (small sprig or 1tsp) |
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Salt and black pepper |
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Turkey breast joint in own baking tin (500g/18oz) |
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Ice-cream (350g/12oz; Tutti-Frutti) |
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Olive oil (120ml/4fl. oz) |
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Lemon juice (1tsp) |
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Icing sugar (60g/2oz) |
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Medium-dry white wine |
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When?: Timeline minus c.two hours (e.g. c.3.00pm)
How long?: Pre-preparation takes about 1 minute
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Ö |
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1 |
Put wine in fridge |
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2 |
Purée raspberries using a food processor |
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3 |
Stir 60g (2oz) icing sugar and 1 teaspoon of lemon juice into the raspberries to make melba sauce |
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4 |
Set melba sauce aside in fridge |
When?: Timeline minus c.one hour (e.g. c.4.00pm)
How long?: Preparation takes about 25 minutes
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Ö |
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1 |
Core, deseed, wash and cut the pepper into quarters |
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2 |
Wash the potatoes; Cut any larger ones in half |
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3 |
Peel garlic cloves |
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4 |
Peel parsnips; Cut off both top and tail of parsnip; Remove some of "wooden" core at top of parsnip; Slice parsnips into quarters (or six/eight pieces for large parsnips) |
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5 |
Pour oil into roasting tin |
Note: Keep food fresh in containers; Any dairy/fish/meat in fridge
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Ö |
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1 |
Get cooking implements ready: |
One large roasting tin for vegetables; One roasting tin for turkey; One large saucepan for par-boiling potatoes; One medium saucepan for par-boiling parsnips; Spoon or spatula for turning roast vegetables |
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2 |
Get serving implements ready: |
One serving plate for turkey; One large serving bowl for vegetables; Colander for draining vegetables; Two serving spoons |
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3 |
Get eating implements ready: |
Large plates; Serving dishes for dessert; Wine glasses; Cutlery |
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4 |
Make sure ingredients are all to hand: |
All prepared items; Turkey |
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5 |
Get changed for dinner |
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Ö |
Abs |
Rel |
Your |
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5.07 |
0 |
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Put 3 pints (1½l) fresh water on to boil in saucepan |
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5.11 |
+4 |
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Put 2 pints (1l) fresh water on to boil in second saucepan |
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5.18 |
+11 |
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Turn top oven on to 190oC/375oF/Gas Mark 5 |
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5.23 |
+16 |
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Place parsnips to boil in second saucepan |
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5.24 |
+18 |
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Place potatoes into boiling water in first saucepan |
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5.27 |
+20 |
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Place turkey in its tin into top oven |
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5.29 |
+22 |
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Turn oven on to 220oC/425oF/Gas Mark 7 |
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5.30 |
+23 |
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Place roasting tray with oil into oven |
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5.32 |
+25 |
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Drain parsnips in colander; Shake gently and ensure they are thoroughly dry; Set aside |
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5.38 |
+31 |
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Drain potatoes in colander; Shake potatoes gently to wear down edges (this will make them crisper) |
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5.39 |
+32 |
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Take roasting tray from oven, and place on top of oven with at least two medium-heat rings under tray to keep oil hot |
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5.40 |
+33 |
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Very carefully add potatoes to hot oil, turning each one to give it a good coating of oil |
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5.42 |
+35 |
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Add the other vegetables to the hot oil in the roasting tray: parsnips, peppers, garlic and onion (last three are raw at this stage); Again, turn each one to coat it in oil |
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5.43 |
+36 |
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Sprinkle a little rosemary onto vegetables; Sprinkle a little salt and pepper if you wish |
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5.44 |
+37 |
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Put roasting tray back in oven; Turn off rings on top of oven |
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6.09 |
+62 |
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Carefully turn over vegetables in roasting tray |
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6.22 |
+75 |
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Remove turkey from top oven and leave to stand |
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6.27 |
+80 |
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Carve turkey onto plates |
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6.29 |
+82 |
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Remove roast vegetables from oven; Place into serving bowl |
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6.30 |
+83 |
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Serve; Move ice-cream from freezer into fridge |
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When ready for dessert, halve and stone each peach; Place two peach halves into each serving dish; Add a scoop of ice-cream onto each peach half; Pour a quarter of the melba sauce over each dish |
Nice to prepare because there are calm periods.
· Substitute chicken for turkey. To roast chicken takes 45 mins per kilo (20 mins per lb) plus 20-30 minutes. A typical whole bird for four would be around 1.2kg (c.2½lb). For this size of chicken and for the timeline above, you'd replace the turkey timings with: 4.55 (-12): turn oven on to 190oC/375oF/Gas Mark 5; 5.00 (-7): wrap chicken in foil; 5.05 (-2): place chicken in oven; 6.00 (+53): remove foil from chicken and replace in oven; 6.30 (+83): pierce centre of chicken meat to ensure juices run clear not pink (if pink, keep cooking until they run clear); assuming all is OK, then leave chicken to stand for a minute and then carve.
· Forget par-boiling the parsnips: just put them raw into roasting tin
· Choose a different type of ice-cream: vanilla; chocolate; etc.
Click here to give your feedback and ideas on this meal guide.
http://www.thinkproof-cooking.com/turkeyroastveg.htm
& http://www.timeline-cooking.com/turkeyroastveg.htm July 2005