How to make Turkey with leftovers

To kick off the festive mood True Love magazine teamed up with the Sarova Stanley to hold an exclusive cook out for readers who had submitted stories on cooking blunders.

In a chance offered to help the ladies enhance their cooking skills and have a bit of fun, they learnt from Sarova Chief Chef Avraj Marwa how to entertain guests this Christmas on a low budget…in these hard economic times.

On the menu was how to;

• Make turkey and chicken to resonate with Christmas.
• New tricks on how to make more food tasty.
• Food presentation to make it more appetizing.
• How to use locally available food including leftovers and kitchen etiquette.

The main objective of the cook out was “Make a sumptuous traditional Christmas meal from starter to dessert on a budget in the shortest time possible”.

Other sponsors at the event included Indigo Cosmetics and Distell Kenya, who provided the wine and champagne to go with the delectable food.

Festive Butternut and Carrot Soup

• 6 cups cubed butternut squash
• 2 tablespoons butter
• 3 Cups carrots, chopped
• 2 large onion, chopped
• 1 cup chopped celery
• 1 cup heavy cream
• 8 cups Vegetable broth
• 1 tablespoon ground nutmeg
• 1 teaspoon ground black pepper
• salt to taste
• Half cup Nederburg White Wine
• 2 tablespoons of chopped herbs (mint and rosemary)
• Melt the butter in a large skillet, then cook the Butternut, carrots, onion, celery and wine until tender, about 10 minutes then add the vegetable stock, nutmeg, black pepper, and salt. Bring the mixture to a simmer over medium-low heat, and then simmer gently for about 30 minutes, stirring occasionally.
• While the soup is simmering, prepare the blender to blend the soup. Blend the soup once all the butternuts and carrots are mashed.
• Return to pot and let it simmer for a further 10 mins, correct the seasoning and thickness of the soup by adding cream and a knob of butter.

Grandma’s Stuffed Turkey with Warm Berry Plum Sauce

• 2 large onions, chopped
• 2 celery ribs, chopped
• 1/3 cup minced fresh Dhania and rosemary
• 2 teaspoons rubbed sage
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 12 cups unseasoned stuffing Rice (or any other left over’s in the fridge)
• Warm water
• 1 (14 pound) turkey
• Melted butter

• 2 pcs Garlic Chopped
• 1 pcs Chopped Ginger
• 2 tablespoons Chopped herbs
• 100 ml Corn Oil
• Salt and pepper to taste
• 4 cups Pureed plums and berries
• 2 pcs Chopped onions
• 3 tablespoons Orange Rind
• 100 ml Corn Oil
• 100 ml Orange Juice
• Salt and pepper to taste
• Dash of Red Wine for Taste (optional)

1. In a large skillet, saute the onions, celery and Rice in butter until tender. Add seasonings and herbs; mix well. Stir in enough warm water to reach desired moistness.
2. Loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter and the Marination.
3. Bake turkey, uncovered, at 180 degrees for 3-3/4 to 4-1/2 hours or until a meat thermometer reads 180 for the turkey and 165 for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
4. For the Sauce add and onions, orange Rind and oil into a sauce pan and sweat for about 4 – 6 min, then add the puree of berries and plums . Add salt and pepper to taste and orange juice.
Note: the same can be used for stuffing a chicken (use quarter the above recipe)

Cinnamon and turmeric Roast Potatoes

• 8 large Potatoes, washed and cut into wedges with peel on
• 2 teaspoons cinnamon powder
• 1 teaspoons Tumeric powder
• 2 teaspoon salt
• 2 pcs Chopped onions
• 2 tablespoons butter
• In a large / medium stock pot put in the potato wedges , salt ,turmeric, cinnamon and lots of water , Simmer for about 25 min till the potatoes are nearly cooked and firm
• While the potatoes are simmering, prepare to toss the potatoes. In a hot pan add some butter and the chopped onions
• Drain the water from the potatoes and add the potatoes into the pan of butter and onions. Toss lightly and serve
Note: the same can be done with peeled potatoes

Creamy Orange Mousse

Serves: 12
• 10 eggs, separated
• 300g caster sugar or sugar
• 2 Tbsp Gelatin
• 2 Tbsp grated Orange zest
• 200ml freshly-squeezed orange juice
• 4 tbsp Cointreau or Grand Marnier (optional)
• 4 Tbsp cold Water
• pinch of salt
• 50 g Butter
• 200 g Cookies or Biscuits
• fine strips of orange and lime zest
• sprigs of fresh mint
• Orange Jelly
Preparation method
1. Put the egg yolks in a bowl with 150g of the sugar and whisk using an electric hand mixer until the mixture is pale and creamy.
2. Gradually pour the orange juice into the egg yolk mixture and mix well.
3. Pour the mixture into a non-stick saucepan and cook gently on a low heat, stirring constantly with a wooden spoon, until the sauce begins to bubble and thicken. Remove the pan from the heat and add the liqueur, if using. Leave to cool for 30 minutes, stirring occasionally to prevent a skin forming.
4. Whisk the egg whites, with the pinch of salt, in a clean, grease-free bowl to form soft peaks. Gradually sprinkle in the remaining sugar and continue whisking until the meringue is glossy.
5. Fold the meringue mixture into the cooled orange sauce and add Gelatin. Divide among four dessert glasses and chill in the fridge for at least 1 hour or until ready to serve.
6. Make a base by mixing the butter and crushed cookies Decorate with strips of orange and lime zest, and fresh mint sprigs.

Nutty Chocolate Brownies

Serves: 6
• 275g plain flour
• 1/2 teaspoon baking powder
• 125g cocoa powder
• 250g butter
• 800g caster sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 eggs
• 200g walnuts
• 150g chopped Chocolate chips

Preparation method
1. Sift flour, baking powder and cocoa powder.
2. In a bowl mix butter, vanilla extract and sugar until creamed. Add the salt.
3. Now gradually mix in the eggs ane by one and add the flour and fold well to form a smooth mixture.
4. Add 3/4 of the walnuts and mix well.
5. Grease a baking tin and pour the mixture. Sprinkle the rest of the walnuts over top.
6. Bake in a moderate oven for 30-40 minutes or till done.

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