torsdag 18 december 2014

Kalkon enligt Jamie Oliwer

Här kommer ett härligt recept på kalkon som julfavoriten Jamie lagat till i sitt program.
Receptet är på engleska och länken till hemsidan kommer här Kalkon

Roast duck with spicy Christmas rub & Marsala gravy

  • 1 duck (roughly 1.6kg)
  • sea salt
  • reshly ground black pepper
  • 2 heaped teaspoons of five-spice
  • 1 clementine
  • 6 fresh bay leaves
  • For the gravy

  • 1 bulb of garlic, halved across the middle
  • 2 carrots, trimmed and sliced
  • 2 red onions, peeled and sliced
  • 3 tablespoons plain flour
  • 100 ml Marsala
  • 1 litre organic chicken stock

Remove any excess fat from inside the cavity of the duck, then using a sharp knife carefully score the breast and legs all over in crisscross fashion, roughly 1cm apart. Season the duck with salt, pepper and the five-spice, rubbing all over so the flavour catches in all the nooks and crannies. Halve the clementine and place it into the cavity along with the bay leaves. Place the duck in a medium-sized roasting tray, cook at 180°C/350°F/gas 4 for around 1 hour 20 minutes.

When the time's up, remove the duck from the oven and drizzle your par-boiled veg (see Gorgeous roast vegetables) with some of the fat from the tray then toss to coat (save the remaining fat for another day). Lift up the duck, scatter the garlic, carrots and onions into the tray and sit the duck back on top. Cook for a further 40 minutes, or until the duck is beautifully crisp and the meat falls easily away from the bone.

Remove the duck to the tray of roast veg while you finish your gravy. Add the flour to the broken-down veg, then mash everything together with a potato masher, scraping up all the sticky goodness from the bottom. Place over a medium-high heat. Pour in the Marsala, stir well and let the alcohol cook off for a minute or two. Add the stock, then bring to the boil and reduce to a simmer for around 15 minutes, or until thickened and reduced. Strain through a coarse sieve, skim away any fat from the surface, then season to taste. Shred or carve up the duck, then serve with a jug of gravy, apple and cranberry sauce, crispy roast veg and all the trimmings.   

// Madeleine

söndag 14 december 2014

Sweetleak and turkey pie

Här om dagen satt och tittade på när Jamie Oliver lagade julmat. Jag inser ju dock att jag måste först laga en kalkon, vilket jag aldrig har gjort men det skall man väl klara av. Denna "paj" lagade han av kalkon rester och purjolök och jag blev så hungrig och sugen. Receptet är på engelska och jag hoppas ni förstår det. Ni hittar även receptet på

The aouther day o looked at Jamie Oliver making christmas food. He did this Turkey och sweetleaks pie. I so have to do this this holliday.

  • 2 rashers higher-welfare smoked streaky bacon, roughly chopped
  • ½ bunch fresh thyme, leaves picked
  • olive oil
  • 2 kg leeks, washed, trimmed; white end chopped into chunks, green end finely sliced
  • sea salt
  • freshly ground black pepper
  • 800 g cooked white turkey meat, torn into big chunks
  • 2 heaped tablespoons plain flour, plus extra for dusting
  • 2 pints organic turkey, chicken or vegetable stock
  • 2 tablespoons crème fraîche
  • 500 g puff pastry
  • 12 jarred or vac-packed chesntnuts, roasted and peeled
  • 2 sprigs of fresh sage, leaves picked
  • 1 free-range egg, beaten


    For this recipe, you will need 800 g cooked white turkey meat, torn into big chunks.

    This is dead simple, completely versatile and absolutely gorgeous. It's not a pretty-boy pie; it's a proper, old-school pie that everyone will be over the moon to see on the table. I'm putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.

    Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don't catch. There's going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they're done.

    When your leeks are ready, add the turkey meat to them and stir. If you've got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.

    Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it's about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don't worry if a few bits stick out here and there.

    Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone's happy!

    // Madeleine