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GIVE MUM A BREAK AND COOK CHRISTMAS LUNCH THIS YEAR

Tags:   Gifts,   Christmas,   Food & Drink

By The Swag Team   -  December 17, 2014



Do your mum a favour this year. Tell her to sit down and make Christmas lunch for the whole family yourself this year, with a little help from SWAG.

 

It’s always been your mum, or maybe nanna, who got the job of slaving over steaming pans from 4 am on Christmas morning. And it was always you who stuffed your fat little face while gravy trickled down the side of your mouth.

 

But you’re an adult now – and back in September, you boasted to your friends and family that you’d treat them to Christmas lunch “one day”. Well, it’s time to make good on your promise. 

 

Alternatively, if you haven't had time to buy any presents, you can pass this off as your gift to everyone!

Turkey with stuffing

 

The secret is preparation. If you’re eating at 2 pm, preheat the oven at 10 am to 200°C.

 

Ingredients:

 

  • 500g sausage meat
  • 200g peeled, cooked chestnuts (buy them ready-packed)
  • 1 lemon
  • A turkey, (family size is about 5-6kgs) – go for one that’s had all the internal “giblet” crap removed. You don’t want to be fiddling with that if you’ve got a hangover
  • 75 butter
  • Thyme
  • Bay leaf

 

Directions:

 

  1. Rinse turkey and pat dry.
  2. Place sausage meat in a bowl and add chestnuts. Break these up and work into the meat. Add the grated zest of the lemon, and season with salt and pepper.
  3. Cram your stuffing into the turkey’s neck cavity. Season the main back cavity with thyme, bay leaf, salt and pepper.
  4. Place the turkey in a large oven tray with sides 4cm high. Smear the butter over the breasts of the turkey and season again.
  5. 10.30 am: put the turkey in the oven.
  6. 11.00 am: pour the fat that’s collected in the tin over the turkey (this, if you didn’t know, is called “basting”), then cover with foil and return to the oven.
  7. 12.00 pm: turn the oven down to 180°C.
  8. Continue to baste, cover and return to the oven every half-hour. It should take from three-and-a-half to four hours, but begin checking after three hours. Stick a skewer into the thickest part – if the juice runs clear, it’s done. Remove it and let it stand for 15 minutes.

 

 

Bread sauce

 

Ingredients:

 

  • Half a large white unsliced loaf
  • 1 onion, peeled
  • 6 cloves
  • 660ml milk
  • 2 bay leaves
  • Pinch of nutmeg
  • 100ml double cream

 

Directions:

 

  1. Cut the bread into 2cm cubes
  2. Stud the onion with the cloves and place in a saucepan with the milk, bay leaves and nutmeg.
  3. Bring the mixture slowly to the boil, and then simmer it on a very low heat for then minutes. Afterwards, let it stand for 20 minutes.
  4. Add the bread to the milk infusion and then simmer the mixture again for 20 minutes
  5. Whisk well and leave too cool – if it’s too thin, just add more bread

 

 

Stuffed courgettes

 

This cunningly simple recipe will scream “Masterchef” to your guests, while being simpler to assemble than a Playmobil house.

 

Ingredients:

 

  • 3 large courgettes
  • 6 carrots
  • Cinnamon
  • Honey

 

Directions:

 

  1. Quarter the courgettes, widthways. Discard the ends. Now, cut out the cores with a corer. Dice the carrots, and boil them till they’re soft – which takes about then minutes. Drain and, with a fork or electric mixer, whisk till puréed. Add a pinch of cinnamon, a teaspoon of honey, and salt and pepper
  2. Boil the courgette slices for 2-3 minutes, so they’re still firm
  3. With a teaspoon, pack the carrot into the central core of each courgette
  4. If you want to be really flash, use a potato peeler to make decorative lines on the courgette.

 

 

Roast potatoes

 

Ingredients:

 

  • 3kg of floury potatoes
  • Oil

 

Directions:

 

  1. Peel the potatoes and cut them into large pieces. Put them in a sauce pan of cold water and bring to the boil. Add a teaspoon of salt, cook for five minutes, and drain.
  2. Preheat the oven to 200°C.
  3. Take the pan of potatoes in both hands and shake it. The idea is to fluff the edges up so they’ll go crispy in the oven.
  4. Put enough oil into your pre-heated roasting pan to form a thin layer in the bottom. Or, sit the spuds round the turkey if there’s enough room in the tin.
  5. Pour the potatoes into the hot fat and turn them until they’re well covered. Bake them until they’re gold and crispy. This will take at least 45 minutes.

 

 

Gravy

 

No one is fooled by a pan full of hot water and Knorr, but a few clever additions will maintain your gourmet status.

 

Ingredients:

 

  • Fat from they turkey
  • Mixed herbs
  • Half a lemon
  • Knorr chicken gravy cube

 

 

Directions:

 

  1. Make up gravy as Knorr instructs.
  2. Add four tablespoons of the juice from the cooked turkey, a squeeze of lemon juice, and a sprinkling of dried mixed herbs and pepper to your snaky just-add-hot-water concoction.


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