Thanksgiving Feast

Thanksgiving is the single biggest holiday in America, where families from all religions and nationalities come together to celebrate.  Thanksgiving has been celebrated for a long time in America however it was not until 1941, that congress declared Thanksgiving as a national holiday, to be celebrated the 4^th Thursday in November.

Turkey is the traditional dish for the Thanksgiving feast. In the US, about 280 million turkeys are sold for the Thanksgiving celebrations. There is no official reason or declaration for the use of turkey. They just happened to be the most plentiful meat available at the time of the first Thanksgiving in 1621, starting the tradition.

Sweet Pumpkin, Nutmeg & Pecan Pie 

1kg of pumpkin or butternut squash

100ml milk

100ml cream

3 eggs

200g brown sugar

500g short crust pastry

1 tsp cornflour

2 tbsp caster sugar

200g soft brown sugar

Grating of Nutmeg

1 pinch of cinnamon

1 handful of chopped pecans

You need a 23cm pie dish for this recipe.

1. Peel & Chop the pumpkin bite sized chunks.  Pop the pumpkin into a pot with the milk, sugar, cinnamon and a grating of nutmeg, cover and cook over a gentle heat for about 45 mins to 1 hour, ensuring the pumpkin is soft.
2. Drain and leave to cool in a sieve over a bowl for a few mins.
3.  Meanwhile butter the pie dish with a little butter.  Roll out the pastry & line the pie dish with 2/3 of the shortcrust pastry .  
4. Pop the pumpkin into a bowl and mash well, combine with cream, 2 eggs and the cornflour.  
5. Pop the pumpkin mixture into the pastry case and scatter the pecan nuts over the top.  Roll out the remainder of the pastry into a circle to fit the pie dish.  
6. Use a fork to press the sides down.  Pop the remaining egg into a cup, whisk with a fork until frothy, and brush the top and sides of the pie case with the egg mixture.  
7. Use a fork to make an air hole in the centre.  Bake in a preheated oven @ 170 for about 45 mins or until golden brown.   

Serve with freshly whipped cream…….

Lisa’s New York Style Wacky Sweet Potatoes 

Cut 2 large sweet potatoes into cubes pop into a roasting pan

Pour a small glass of orange juice over the potatoes

1 Tablespoon of brown sugar, mix well and cook @ 200 for 15 mins

Pop into a bowl and scatter with baby marshmallows!!!! 

Roasty Sweet Potatoes

6 Sweet Potatoes 

2 tbls of extra virgin olive oil

1 tsp of cumin

Salt & Cracked black pepper

Cut the sweet potatoes into large cubes, pop into a bowl and drizzle with the olive oil, cumin salt & black pepper.  

Transfer to a baking tray and place into the oven with the turkey for the last 30 mins.

Succotash

An American veggie dish using corn & butter beans

1 onion diced

2 cloves of garlic finely chopped

2 red peppers diced

2 courgettes diced

1 cup of frozen corn kernels

1 cup of frozen petit pois

1 can of butter beans drained

1 cup of passata (sieved tomatoes)

Salt & Pepper

1 tbls Extra virgin olive oil 

In a non stick pan heat the olive oil cook the onion until translucent, then add the garlic cook for 1 min.

Now pop in the peppers & courgettes, cook for about 5 mins and  then add the corn, peas, beans & pasata. 

Continue to cook for about 10 mins until the veggies are tender.  

Season with salt and cracked black pepper

Maple Roast Turkey Breast w Riesling Gravy

1 Turkey Breast 

3 tbls of butter

3 tbls of pure maple syrup

1 cup of Riesling wine

1 cup of stock

Oven @ 200C  gas 6

1. Season the turkey breast with salt, pepper and rub with 1 tbls of butter.
2. Pop the Turkey into a baking pan and place in the oven to cook
3. About an hour before the end of cooking gently melt the maple syrup and butter pour mixture over the turkey breast and continue to cook.
4. Remove the turkey from the oven and place on an carving board to rest, (as it better to carve) covered completely with a clean cloth
5. Reserve the pan juices to make the Riesling wine gravy

Riesling Wine Gravy

Drain excess fat from the juices of the pan, transfer to a small pot.  Pop the wine, salt & pepper into the pot and bring to the boil.  Leave to simmer and transfer to a sauce boat or if you wish to thicken it with a teasp of gravy granules.

Turkey Guidelines

2.2 kg – 5 lbs – 1.5 hours

4.4 kg – 10lbs – 3 hours