Roast cauliflower with tomato gravy
Yields 4
INGREDIENTS
- Cauliflower Head – rinsed, trimmed and cored 1pc
- Leek Whites – rinsed, quartered and fine slice 1pc
- Roma Tomatoes – peeled and diced 5pc
- Lemon Zest 1pc
- Garlic Bulb – cleaned and sliced in half 1pc
- Fresh Thyme – leaves stripped 3pc
- Fresh Flat Leaf Parsley – leaves stripped and fine slice 3pc
- Pecorino Cheese (optional) 100g
- Almonds – slivered 50g
- Smoked Paprika 2tsp
- White Wine 250ml
- Vegetable Stock 250ml
- Extra Virgin Olive Oil 3tbsp
- Flaked Sea Salt taste
- Fresh Ground Black Pepper taste
INSTRUCTIONS
- Position rack in center of oven, preheat to 350°F (180°C)
- Heat olive oil in a heavy bottom, oven safe pan, add leek, sauté until golden brown, deglaze pan with white wine
- Add tomatoes and vegetable stock, season with salt and pepper, coat cauliflower with olive oil
- Nestle cauliflower and garlic halves on top of tomatoes, drizzle olive oil over garlic
- Season with paprika, salt and pepper, drizzle lightly with olive oil, top with lemon zest, thyme and almonds
- Cover and roast for 60 minutes or until knife tender, remove from the oven and uncover
- Top with almonds and cheese, return to the oven and roast for 20 minutes or until golden brown
- Portion and serve with tomato gravy, finished with a drizzle of olive oil, parsley and grated cheese
Collins family dinner rolls
Yields 8-16
INGREDIENTS
- Unbleached All Purpose Flour 770g
- Whole Milk 375ml
- Large Eggs – lightly beaten 3pc
- Unsalted Butter – cubed (plus more for brushing) 125g
- Fresh Thyme – leaves stripped 3pc
- White Granular Sugar 100g
- Active Dry Yeast 8g
- Warm Spring Water 125ml
- Fine Sea Salt 10g
INSTRUCTIONS
- Gently heat milk in a small saucepan, remove from heat, add butter and sugar, cool
- In a separate bowl add yeast to warm water, stir to dissolve, let stand until foam develops
- In a stand mixer fitted with dough hook, combine milk mixture, yeast mixture, eggs, salt, and 1/2 the flour
- Mix until smooth, add remaining flour, a little at a time, continue to mix until smooth
- Turn dough out onto a lightly floured surface, knead for 5 minutes
- Place dough in greased bowl, cover with damp cloth, let rise in a warm place for 60 minutes or until doubled in size
- Turn out dough on a lightly floured surface, punch down dough, divide evenly and form into uniform balls
- Divide into 8 portions for large rolls, 16 portions for smaller rolls
- Arrange in a lightly seasoned pan, cover and let rise for 30 minutes or until doubled in size
- Brush dough with melted butter, season with salt and pepper, top with thyme
- Position rack in center of oven, preheat to 350°F (175°C)
- Bake 18 to 20 minutes or until golden brown, remove from oven
Pinot Grigio pan gravy with onions and sage
Yields 12
INGREDIENTS
- Neck and Giblets 1pc
- Carrot - peeled and medium dice 1cup
- Celery Heart – medium dice 1cup
- Yellow Onion – peeled and medium dice 2cups
- Leek Whites
- Fresh Sage 2pc
- Bay Leaves 2pc
- Black Peppercorns 7pc
- Unsalted Butter 2tbsp
- Santa Margherita Pinot Grigio White Wine 500ml
INSTRUCTIONS
- In a medium saucepan over high heat add butter, carrot, celery and onion, season with salt, sauté until golden brown
- Deglaze pan with white wine, remove from heat, add sage, bay leaves and peppercorns
- Rinse neck and giblets in cold water, add to saucepan, cover with cold water, bring to boil, reduce to simmer
- As foam develops on surface of the stock, gently skim until clean and clear, careful not to remove stock
- Simmer until reduced to 750ml of stock, add any pan drippings, strain with fine mesh sieve
- Return to heat, reduce until desired consistency, add more wine if desired, finish with butter, check seasoning
Roast turkey paysanne with pear and sausage stuffing
Yields 12
INGREDIENTS
- Fresh or Frozen Turkey – (500g or 1½lbs per person) 6kg
- Cold Water 1L
- Sourdough Bread – sliced and cubed 1pc
- Bartlett or Bosc Pear – cored and fine slice 3pc
- Carrot – peeled and fine dice 2cups
- Celery Hearts – peeled and fine dice 2cups
- Yellow Onion – peeled and fine dice 2cups
- Leek White – peeled and fine slice 1cup
- Fresh Thyme – leaves stripped 5pc
- Fresh Bay Leaves 3pc
- Fresh Sausage – casing removed 500g
- Unsalted Butter 250g
- Chicken Stock 500ml
- Flaked Sea Salt taste
- Fresh Ground Black Pepper taste
INSTRUCTIONS
- Position the rack in the lowest part of the oven, preheat convection oven to 325°F (160°C)
- Slice bread into bit size pieces the day before if possible, leave uncover to dry
- Thaw turkey thoroughly in cold, running water or 2-3 days in advance in the refrigerator
- Rinse, drain and dry turkey thoroughly, season cavity with salt and pepper
- Sauté sausage in a large pan over high heat until golden
- Add butter, carrots, celery, onion, leek, thyme and bay leaves, sauté until tender
- Fold mixture together with bread, sausage, pears and stock, refrigerate stuffing
- Stuff both cavities of the turkey tucking the wings beneath, tie legs
- Place turkey in a roasting pan with rack, add 1L of water and giblets
- Brush skin with melted butter, season with salt and pepper
- Cover turkey with tented aluminum foil on roasting rack, 20minutes/lb
- Uncover for the final 30-40 minutes of cooking, basting every 10 minutes until golden brown
- Check internal temperature near the thigh, not touching the bone with probe thermometer 165°F
- Check the temperature of the stuffing with probe thermometer 165°F
-
Cover with tented aluminum foil and rest for 20 minutes or up to 60 minutes
Ruby port cranberry sauce
Yields 12
INGREDIENTS
- Fresh or Frozen Cranberries 450g
- Brown Sugar 150g
- Orange Zest and Juice 1pc
- Star Anise 5pc
- Whole Cloves 5pc
- Cinnamon Stick 1pc
- Ruby Port 250ml
- Flaked Sea Salt pinch
INSTRUCTIONS
- Add port to hot saucepan, slightly reduce to remove alcohol (if desired)
- Combine all Ingredients in saucepan, bring to boil, reduce to simmer 20-30 minutes to desired consistency
- Remember that the sauce will thicken considerably when it cools, remove star anise or leave for garnish