Freerange roast turkey, oak-smoked roast gammon and star-shaped roasted santa potatoes

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Recipe by:   Maranda Engelbrecht
Serves:   6-8
Cooking Instructions

To make the turkey:

Preheat the oven to 180ºC.

Spoon the stuffing (available from Woolworths) into the cavity of the turkey. Season with salt and pepper.

Place in a roasting pan that has a lid.

Drizzle with butter, cover and roast for about 3½ hours.

Remove the lid, baste with the glaze and brown under a preheated grill until golden. Remove and keep warm.

Use a large spoon to skim the fat off the liquid in the pan. Transfer the glaze to a small saucepan and simmer to reduce and thicken slightly.

Season to taste, add 60ml port to every 250ml (cup) of sauce and serve on the side.

To make the gammon:

Preheat the oven to 160ºC.

Wrap the gammon in foil and heat for 45 minutes. Alternatively, serve it at room temperature.

To make the French beans:

Top and tail the beans and steam or boil them until soft. Drain and serve warm.

To make the potatoes:

Boil the potatoes whole in lightly salted water until they start to soften. Drain and cool, then slice into 1½cm slices.

Use a potato or cookie cutter and cut star shapes from the potato slices. (Keep the leftover pieces for mashed potato.)

Heat all the sunflower oil in a deep pot until very hot and deep-fry the star potatoes just before serving.

Season with salt and pepper.

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