I told you about Sorted earlier in the year (in this blogpost here) - it's a free online cookery hub with recipes, how to videos and loads of tips and tricks. Created by a group of (male) university friends, it's also very down-to-earth and great fun. If you fancy trying out something special in the kitchen in honour of Thanksgiving, they've put together a handy pack of classic American recipes that are perfect for the big day. You can check them out below but make sure you click through to the website too because they have a lot more on offer.
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ORANGE GLAZED HAM
Have you ever tried to boil a ham at home? This recipe takes little effort to prepare and tastes delicious. It is so easy to make and you can use leftovers for ham sandwiches and other recipes in the week.
1 white onion
2 cloves of garlic
1 carrot
1 large orange
2 bay leaves
6 cloves
2 kg gammon joint (unsmoked)
2 tbsp of English mustard
3 tbsp of honey
2 leeks
knob of butter
4 portions of roasted new potatoes
peel and roughly slice the onion, garlic, carrot and add to a large pan.
add the quartered orange, bay leaves, cloves and ham.
fill with cold water so that all the ingredients are covered.
bring to the boil and then simmer for 2 hours before leaving to cool. Top up with more water if it reduces too much, the ham should always be covered.
preheat the oven to 200°C.
remove the ham from the liquid and place the ham on a chopping board.
cut away any string and fat from the ham then slice off a chunk of ham that’s enough to serve 4 people.
lay the chunk on a baking tray, then surround with the orange and onions pieces from the stock.
store the rest of the ham in the fridge for other recipes once it has cooled down.
mix together the mustard and honey and rub over the ham on the baking tray.
bake for 30 minutes, taking it out of the oven to re-glaze every 10 minutes.
wash and slice the leeks, then fry off in a small knob of butter with plenty of salt and pepper for 5 minutes until softened and sweet.
slice the ham, squeeze the cooked oranges into the roasting tray to mix with any ham juices and use to drizzle over the meat.
serve with roasted potatoes and the leeks.
serves 4 (plus 1 kg of ham left over)
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TURKEY & MUSHROOM STROGANOFF
A whole roast turkey is perfect for that festive family meal… but there’s almost certainly going to be some left over. If you’re looking for something more interesting to do with it than a turkey sandwich… then try this. Cooking with leftovers makes dinner cheaper, and this quick recipe proves it's simple too.
1 onion
shot of oil
2 handfuls of mushrooms (about 250g)
½ tsp of salt
1 tsp of paprika
leftover turkey (about 250g)
sour cream (200ml)
chicken stock (100ml)
few sprigs of fresh parsley, chopped
long grain rice (160g)
peel and slice the onion, slice the mushrooms and strip the leftover turkey into chunky bits.
fry the onion gently in a shot of oil for about 5 minutes until soft, sweet and beginning to colour.
turn the heat up and add the mushrooms to fry for another 2 minutes.
sprinkle in the salt and paprika, then stir well.
tip in the turkey, cream and stock, stir and bring to a gentle simmer.
allow to bubble for a few minutes then dump in the parsley.
serve with plenty of boiled rice to soak up the stroganoff liquid.
serves 2
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TRADITIONAL TREACLE TART
The treacle tart brings back childhood memories of our favourite desserts at school. Make this delicious tart, cut slices as big as your sweet tooth can handle, then share it with your friends and family. Everyone will love you for it!
plain flour (250g)
cold butter (125g)
caster sugar (90g)
1 large egg
1 tsp of ground ginger
golden syrup (500g)
fresh white breadcrumbs (125g)
2 lemons, zested
mug of crème fraiche
rub the cubed butter into the flour until the mixture resembles breadcrumbs.
stir through the sugar, zest of 1 lemon and beaten egg.
knead gently until the whole thing forms a soft dough ball – don’t overwork or else the pastry will be tough when cooked.
wrap the dough in Clingfilm and chill in the fridge for at least an hour to relax.
roll the dough on a lightly floured surface to the thickness of a pound coin.
lay over a tart case and gently press into the edges, trim off any excessive pastry.
line the inside of the tart case with baking parchment and fill with dried beans. Then chill again for 15 minutes.
preheat the oven to 180°C. bake the case for 15 minutes, before removing the beans and cooking for another 5 minutes.
remove the tart case from the oven and lower the temperature to 150°C.
zest the other lemon and squeeze the juice of half of it into a bowl.
stir in the breadcrumbs, golden syrup and ground ginger to fully combine before tipping into the cooked pastry case and returning to the oven for 25 minutes.
squeeze the other half of the lemon in to the crème fraiche.
allow to cool completely before removing from the tart tin and cutting into slices.
serve each slice with a dollop of the lemon crème fraiche and few fresh blueberries.
makes 12 slices.
for more recipes : www.sortedfood.com
Other blogposts you may be interested in :
A whole roast turkey is perfect for that festive family meal… but there’s almost certainly going to be some left over. If you’re looking for something more interesting to do with it than a turkey sandwich… then try this. Cooking with leftovers makes dinner cheaper, and this quick recipe proves it's simple too.
1 onion
shot of oil
2 handfuls of mushrooms (about 250g)
½ tsp of salt
1 tsp of paprika
leftover turkey (about 250g)
sour cream (200ml)
chicken stock (100ml)
few sprigs of fresh parsley, chopped
long grain rice (160g)
peel and slice the onion, slice the mushrooms and strip the leftover turkey into chunky bits.
fry the onion gently in a shot of oil for about 5 minutes until soft, sweet and beginning to colour.
turn the heat up and add the mushrooms to fry for another 2 minutes.
sprinkle in the salt and paprika, then stir well.
tip in the turkey, cream and stock, stir and bring to a gentle simmer.
allow to bubble for a few minutes then dump in the parsley.
serve with plenty of boiled rice to soak up the stroganoff liquid.
serves 2
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The treacle tart brings back childhood memories of our favourite desserts at school. Make this delicious tart, cut slices as big as your sweet tooth can handle, then share it with your friends and family. Everyone will love you for it!
plain flour (250g)
cold butter (125g)
caster sugar (90g)
1 large egg
1 tsp of ground ginger
golden syrup (500g)
fresh white breadcrumbs (125g)
2 lemons, zested
mug of crème fraiche
rub the cubed butter into the flour until the mixture resembles breadcrumbs.
stir through the sugar, zest of 1 lemon and beaten egg.
knead gently until the whole thing forms a soft dough ball – don’t overwork or else the pastry will be tough when cooked.
wrap the dough in Clingfilm and chill in the fridge for at least an hour to relax.
roll the dough on a lightly floured surface to the thickness of a pound coin.
lay over a tart case and gently press into the edges, trim off any excessive pastry.
line the inside of the tart case with baking parchment and fill with dried beans. Then chill again for 15 minutes.
preheat the oven to 180°C. bake the case for 15 minutes, before removing the beans and cooking for another 5 minutes.
remove the tart case from the oven and lower the temperature to 150°C.
zest the other lemon and squeeze the juice of half of it into a bowl.
stir in the breadcrumbs, golden syrup and ground ginger to fully combine before tipping into the cooked pastry case and returning to the oven for 25 minutes.
squeeze the other half of the lemon in to the crème fraiche.
allow to cool completely before removing from the tart tin and cutting into slices.
serve each slice with a dollop of the lemon crème fraiche and few fresh blueberries.
makes 12 slices.
for more recipes : www.sortedfood.com
Other blogposts you may be interested in :
That treacle tart looks amazing! Will have to give it a go making one! @jaybopoo
ReplyDeleteOh I love orange glazed ham... yum yum
ReplyDeleteThe ham, looks delicious!
ReplyDelete