Generous serves for 8 – 10

Ingredients

1 x 44 sized turkey

2 cups fresh breadcrumbs

½ finely diced onion sautéed until clear, cool

1 clove garlic finely diced

6 fresh sage leaves finely shredded

Salt and white pepper

6 fatty bacon rashers diced

½ cup pistachio nuts

¼ cup of each dried diced apricots, sweetened dried cranberries

4 dried figs diced and soaked in a little port

Heavy duty aluminum foil

Cooking paper

Cooking twine

Method

Prepare the stuffing mix the breadcrumbs, sautéed onion, garlic, sage leaves, diced bacon, pistachio nuts, all dried fruit, mix together and season with salt/pepper.

On your bench lay two layers of aluminium foil then on top of the foil a piece of baking paper. The length of foil/paper should be placed left to right on your bench and should be long enough to assist you roll the turkey.

Brush a little oil on the baking paper.

Lay the boned turkey skin side down on top of the foil/paper, the length of the turkey should be placed along the length of the paper so that you roll turkey from its bottom to its neck, this will make a long roll. Spread the fruit mixture in a line down the center of the turkey. Roll the turkey using the foil/paper to assist to make a ‘bon bon’ shape. Tie the turkey roll at intervals to hold the shape with the cooking twine.

Place the roll in a baking tray with a cup of water. Cook the turkey in an oven heated to 160ºC (320ºF) for 1¼ hours after this time cut the cooking twine and loosen the foil/paper and then continue cooking the turkey to a golden brown ½ hour. Once cooked remove from the oven and allow to rest in a warm place for ½ an hour before carving into slices.

Cranberry Sauce

2 jars cranberry sauce

1 cup port

1 cup good quality beef stock

Red currant jelly to adjust sweetness

3 teaspoons arrowroot or cornflour mixed with a little water

Place the port in a saucepan and boil for 2 minutes, add the cranberry sauce and stock stir until the cranberry is dissolved. Simmer for 5 minutes. Stir in the arrowroot/cornflour mix stir well and cook until the sauce looks clear.

Strain and season with salt and pepper.

Sauce can be made a week before needed

Serve with a selection of roast vegetables and cranberry sauce.

Hints

Ask your butcher to bone out the bird.

The turkey roll can be made the day before or if you have time do in advance and freeze

Sauce can be made a week ahead, add a dash of port once reheated.

Green Vegetables With Spicy Sauce

Jacob’s Creek Reserve Sauvignon Blanc exhibits strong regional characteristics with aromas of lemon blossom, passionfruit and lychee, fresh citrus and tropical flavors with crisp acidity.

Recipe serves 4

Ingredients

500 grams trimmed broccoli or broccolini (1.1 pounds)

2 bunches bok choy

4 cloves crushed garlic

5cm piece fresh ginger peeled and grated

150 grams fresh green beans (1/2 cup)

30 grams bean sprouts (1.5 ounces)

Fresh mint leaves

Fresh coriander leaves

1 fresh red chilli deseeded and finely diced (not essential)

Boiled noodles enough to mix through the vegetables

Salt and pepper to taste

Oil for cooking

Sauce ingredients

2 tablespoons sambal oelek

2 tablespoons sweet soy sauce

2 tablespoons light soy

1 tablespoons honey

2 tablespoons hoisin sauce

 Method

If using broccoli cut into medium pieces. Rinse and cut bok choy into quarters. Top and tail beans.

Combine all ingredients for the sauce in a small saucepan over a low heat mix until well combined cook for 2 minutes. Set aside.

Place a small amount of oil in a wok over a medium heat and stir fry the garlic and ginger until fragrant. If using broccoli cook the stems first with the green barns add the reduced sauce with 1 tablespoon of water and stir fry until the vegetables are well coated. Add the broccoli tops, beans sprouts, mint, coriander and noodles toss through.

Adjust the taste with salt and pepper.

Serve immediately.

Chocolate Pecan Tart With Caramel Sauce

The berry, chocolate and dried fruit characters of the wine compliment the sweetness of the tart.  SUPER PREMIUM Johann™ Shiraz Cabernet.

The tart

250g (1 generous cup) of pecan nuts

4 tablespoons of caster sugar

Melted butter enough to bind the nuts

650g (2 ½ cups) of 70% cocoa chocolate

240ml (1 cup) of cream

Egg yolk

20cm (3/4 inches) fluted/removable base tin lined with baking paper

Crumb the nuts until fine in a food processor. Add sugar and small amounts of butter at a time to bind the mix. Place the mix into the tin, covering the base and sides. Bake until golden in an oven set at 160oC (320oF). Remove from the oven and let it cool.

To make the filling, melt the chocolate in a bowl over simmering water. Bring the cream to the boil and add to the chocolate. Stir until it’s all combined. Allow the mix to cool a little before adding the egg yolk. Mix well. Pour into the prepared shell and allow it to set.

 The sauce

200g (1 cup sugar)

60ml (4 tablespoons) of water300ml (2 tablespoons) of cream

Dissolve the sugar and water into a saucepan. Cook the mix until it’s golden and pour in the cream. Be very careful when pouring the cream into the toffee as it spits. Stir and allow it to cool.

Pour some caramel sauce onto a plate and place a tart wedge on it. Dust cocoa powder.

The Sparkling Moscatois a deliciously refreshing wine with hints of luscious berry fruit flavors and a light, fresh taste.

Recipe is for 22cm (8 inch) flan tin or individual flans can be made if preferred

Ingredients

Shortcrust pastry

Crème patissiere

300 grams strawberries (.66 pounds)

Strawberry conserve warmed and strained before using

Double cream to serve

Shortcrust pastry

250 grams plain flour (.55 pounds)

125 grams butter diced (.25 pounds)

1/3 cup castor sugar

1 egg yolk

1 tablespoon chilled water

Place all in a food processor except the water, pulse until the mixture forms breadcrumb texture add the water if the mixture is too dry. Remove from processor combine together wrap in plastic wrap and place in fridge for 30 minutes before using.

Roll out the pastry to line a flan tin prick with a fork. Place back in fridge for 15 minutes. Line the base with baking paper, top with baking beads or rice. Cook in a moderate oven until golden. Remove beads and paper allow to cool before using.

Custard mix

4 egg yolks

1 cup castor sugar

2 vanilla beans scraped

2 tablespoons plain flour

2 tablespoons cornflour

700 mls full cream milk bought to the boil (1.5 pints)

Whisk egg yolks and sugar until thick and pale. Stir in the sifted flours add the milk a little at a time stirring until all is incorporated. Place back on the stove over a medium heat and cook stirring all the time until thickened.

Pour into a bowl cover the surface of the custard with baking paper or plastic. Set aside to cool.

To assemble the flan

Spread the custard onto the base of the pastry. Top with sliced strawberries. Brush with the strained strawberry conserve. Refrigerate before serving Serve with double cream. Take care not to assemble this dish to early otherwise the pastry base will become soggy.

 

To learn more about Jacob’s Creek wines visit: http://www.jacobscreek.com