Jamie's Flavoured Butter Turkey - for a tasty moist turkey

Now the gravy is frozen and Youngest has strict instructions to remind me to remove it early on Christmas morning (which of course, he won't), it's time to turn to the turkey.
My favourite recipe is, once again, from the god of chefs, Jamie Oliver. It makes for an incredible flavoursome, moist turkey that practically bastes itself.
Ready? Here's the ingredients, taken from the recipe page on the JO website

• 1 x 250g pack of butter • 75g dried cranberries, really finely chopped • a few sprigs of fresh thyme, leaves picked • 4 fresh rosemary sprigs, leaves picked • a few sprigs of fresh sage, leaves picked • sea salt and freshly ground black pepper • 1 clementine.

First, I took the butter out for an hour to soften it, then added it to a food processor with the cranberries, herbs, zest and seasoning. JO says to mix it by hand, but whizzing it up in the blender on pulse saved me time.

Whizz up the ingredients 

Then, using a spoon, I carefully separated the skin from the breast as far back and across as I could, making an opening for the butter.

Separate skin from breast starting from the arrow

Then I pushed half the flavoured butter in the space I'd made. James says to use your hands, but I have this hands slim soft spatula from Pampered Chef that does the job and is much less messy.

Carefully stuff half the butter mixture in the space

Then I used the remaining butter to cover the top of the turkey, finally covering it with clingfilm and putting it back in the fridge until tomorrow morning. Make sure yo get it out when you get up so it has time to warm up a bit before you put in the oven.

Smother the top with the rest of butter

We had this last year as well and I can safely say it's the best, moist and flavoursome turkey I've ever had.

A reminder of the recipe page on the JO site. And to make The Best Turkey in the World, check out this page for cooking the bird.

My  well-used Christmas JO 'Bible' - note greasy smudge marks!

All that's left is for me to wish you all a fantastic Christmas. If you like this blog, please follow, or subscribe by email or RSS so you never miss another post. (At the top of the site)
There are several other recipes in past posts such as:

• It's more faff than Bisto, but Jamie's Get Ahead Gravy is worth the effort
• Asparagus, Watercress and Pan Roasted Cherry Tomato Risotto 
• Asparagus, haddock and smokey bacon fishcakes with herby mayonnaise
• Smoked Salmon and Cream Cheese Pate
• Goat's Cheese and Swiss Chard Tart

Merry Christmas!

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It's more faff than Bisto, but Jamie's Get Ahead Gravy's worth the effort

So, 23rd December, and I've started the gravy for the big day. This may seem extreme, but it's to save me the hassle of it on Christmas Day and to make sure I serve up the best gravy of the year.
I'm making Jamie Oliver's Get Ahead Gravy. As far as I'm concerned, Jamie Oliver (my fondue disaster not withstanding) should be knighted in the New Year's Honours and then made Prime Minister, or perhaps King. Or both.
Here are the ingredients:
Starting
• 2 celery sticks, trimmed and roughly chopped • 2 carrots, roughly sliced • 2 onions, peeled and quartered • 5 fresh bay leaves • 5 fresh sage leaves • 4 sprigs of fresh rosemary • 2 star anise • 2 rashers of smoked streaky bacon, the best quality you can afford • 8 chicken wings • olive oil • sea salt and freshly ground black pepper •
Finishing:
4 tablespoons plain flour • optional: 60ml sherry or port • 2 heaped dessertspoons cranberry sauce, for finishing.
How I did my best impression of the great J.O 

So first, I put all the staring ingredients (see above) in a roasting pan, added some fabulous olive oil that we brought back from Tuscany this year, then some salt and pepper. I put it in the oven for an hour at 200c.

Put all the starting ingredients into a big roasting pan

When I got it out, it was all golden. I got a non-scratch masher as Jamie instructs, and mashed it all up hard.

When they come out of the oven, mash them up

I scraped the bottom to make sure it was all mixed in. Then I added two tablespoons of flour bit by bit and made sure it was all stirred in well.

Scrape the bottom of the pan

Then I added two litres of hot water and boiled for ten minutes, then simmered for 25 minutes, stirring occasionally.

Add 2 litres of water, then boil for 10 mins and simmer for 25mins

After than I added a glug of port. This is optional.

Add port if desired. I desire very much.

Then sieve. I first sieved in a colander as my sieve is quite small. This got rid of most of the mashed up ingredients. Then I strained it again in my sieve into a freezer box, let it cool and popped it in the freezer until Sunday.

Strain it, put it in a freezer box and freeze until the big day.

On Sunday I will get it out first thing, defrost it and put it in a pan. When the turkey is done, Jamie says to add 2 large dessertspoons of cranberry sauce (which is good as there's always too much) and the skimmed juices from the turkey.

Decant into a gravy boat, and there you have it, Jamie Oliver's Get Ahead Gravy. It's a lot more faff than Bisto gravy granules, but it's Christmas!

And click here for the link again to the full set of instructions from the Jamie Oliver website
Images on this post are All Rights Reserved c. Tania Tirraoro. Use Contact form to request reuse.

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My Jamie Oliver Fondue Disaster

Ah, the kids are back in school and it's the half term that runs up to Christmas. It's always a busy time - Christmas Fayre at school, so books and unneeded things to dig out and it's my eldest son's birthday in early December so lots of things to think about. This year, now he has a good group of friends, he's having a paint-balling party.
One thing we won't have to worry about this year though is the neighbourhood Christmas party, because we did it last year, so it's definitely not our turn.

Cheese Fondue.. just not like ours.

We live down a dead-end, un-paved lane, hidden away on the edge of a town. We have lovely neighbours - families like ours and older couples whose children have flown the nest long ago.
So last year, I bought in everything I might need - stocked up ahead of time, taking advantage of supermarket offers.
We decided to make it a bit retro and do a cheese fondue.
One of Jamie Oliver's Christmas magazines that I ferret away each year had a nice looking recipe, "Easy Cheese Fondue", so I checked out the ingredients and made sure we had everything in. We even had a genuine seventies fondue set, courtesy of my in-laws. How hard could it be?
The night arrived and I was super-organised - everything ready except the last-minute fondue. I had a nice table arrangement with candles, which we lit.
The boys skulked about, not sure if they were looking forward to the party or not. They knew all the guests and the kids - no nasty surprises - but still, they aren't used to lots of people in their home space. I put my eldest in charge of entertaining the children, as he is the oldest child in the lane. Thankfully, they perked up and planned some things.
Now for the fondue!. Following the directions to the letter, we lit the meths in the fondue burner and added the Cheddar, Gruyere and Blue cheese to the other ingredients, stirring gently.
For a while, it was looking good. It was difficult to control the burner underneath but we did our best.
Then, disaster. The mixture started to go lumpy, then gloopy and elastic until you could pick the whole lot up in one solid mass. This did not look like Jamie's lovely picture at all. Curses! I think it was very possibly over-heated. Stupid seventies fondue equipment! (That's my excuse and I won't be budged!)
Then, I started to smell burning.
I looked up from the toxic waste that had been cheese fondue. To my horror, the burning candles had set the Christmassy centrepiece alight and it was on the table, engulfed in flames. I shrieked loudly enough to make even the boys think there was something worth investigating.
Leaving the solidifed cheese fondue, I grabbed the base of the burning centrepiece, opened the double doors in the kitchen that leads to a patio area and hurled it into the snow that still lay on the ground from earlier in the day. I grabbed a few handfuls of snow and threw them on top of it to extinguish the flames. Fortunately nothing else had caught alight inside the kitchen, which was lucky as there are sheer voiles hanging only inches away.
As I opened up the double doors fully to let the acrid smell of burning pine cones out, the doorbell sounded and the first guests arrived, trudging up the path in their wellies. Our across-the-lane neighbours had brought their slippers to change into - see, that's what nice about neighbourhood gatherings, no need to dress up!
Everyone came and a good time was had by all, with rest of the evening passing off without incident. Even the dog was well-behaved.
Does this ever happen to Jamie Oliver? I think that's most unlikely, don't you? If you want to have a go at making a proper job of his "Easy" Cheese Fondue (Ha!), you can find it here
What's your worst party disaster? Leave a comment...

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