大象传媒

Spiced Cranberry & Cognac Sauce

500g fresh or frozen cranberries
35ml cognac
2 tablespoons honey
1 cinnamon stick
½ teaspoon all spice
4 cloves
75g soft brown sugar

Method
Place everything in a saucepan and gently simmer until thick. Cool and remove the cinnamon stick and cloves.

Proper Gravy

Roast chicken stock

1kg chicken wings
1 onion, roughly chopped
1 carrot roughly chopped
1 stick celery chopped
Few sprigs thyme

Method
Place the wings in a roasting tray and roast in a 200oc oven for 10 minutes.
Add the vegetables and roast for a further 20 minutes, stirring occasionally.
Place the wings and vegetables in a large saucepan and cover with cold water.
Bring to the boil and simmer for 4 hours – you could do this in a pot in the oven, covered or in a slow cooker.
Strain off the bones and vegetables and boil to reduce by half.
Cool and freeze.

When roasting the turkey, place it on 2 peeled and halved onions and add a few sprigs of thyme. Allow turkey to rest.

Beurre manié

25g plain flour
25g soft butter

Method
Mix to a paste.
Add to the cooking juices from the turkey and add the stock (should be about a litre).
Whisk around to break down and go smooth. Blend with a stick blender and pass through a sieve.
Check seasoning and serve.

Maple Mustard Glaze for Ham

75g soft brown sugar
2 tablespoons maple syrup
1 tablespoon cider vinegar
1 tablespoon Dijon mustard

Method
Cook your ham and remove rind and score the skin.
Place the ingredients in a saucepan and simmer to syrup.
Brush a third over the ham and roast in the oven for about 30 minutes, basting frequently with the glaze. If the glaze solidifies warm it gently.