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Crispy Skin slow cooked turkey 270 8 472

Crispy Skin slow cooker turkey is the most succulent turkey, without brining or marinading! rubbed with a buttery, garlicky herb mixture… and slow cooked until tender and juicy, this turkey will have everyone talking!

Cook Time








• 8-10 pound 4-5 kg whole turkey, skin on • 2 heads garlic cut in half horizontally • 4 sprigs thyme • 4 sprigs rosemary • 1 slice lemon • Herb Butter • 4 tablespoons salted butter • 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme • 2 teaspoons minced garlic • Salt • Cracked Pepper Homemade Gravy • 2 cups Turkey broth from the slow cooker • 1/4 cup butter • 1/4 cup flour • 1 teaspoon Worcestershire sauce • Salt and pepper, only if needed

Combine the Herb Butter ingredients in a bowl and mix well. Reserve half of the Herb Butter in the refrigerator for later. Arrange the garlic cut-side down in the bottom of the slow cooker bowl. Add the sprigs of thyme and rosemary, and slice of lemon. Using paper towels, pat the turkey dry as much as you can. Rub all over with the remaining herb butter, season generously with salt and pepper all over, then place the turkey on top of the garlic and herbs in the slow cooker bowl. Cover and cook on HIGH for 4 hours, or LOW for 8 hours. (About half an hour before the end of cooking time, arrange oven shelf to the lower half of your oven. Preheat your oven broiler/or grill in Australia to crisp the skin.) Carefully transfer turkey to a roasting tray by inserting tongs on either side of the turkey into the carcass; lifting and placing straight into the roasting tray (have your tray sitting right next to the slow cooker for an easy transition). Remove 2 cups of the liquid from the slow cooker bowl, strain and reserve for your gravy. Pour any remaining juices over your turkey. Crisp the Skin Using the reserved herb butter, use a spoon to spread it over the top of your turkey for extra flavour (the turkey will be hot and the butter will melt nicely over the skin). Broil for about 10 minutes, OR until the skin is crispy and golden browned all over. Leave it longer if needed, but if you see it start to burn, turn the broiler off and turn the oven on to 420°F | 220°C, and continue roasting until the turkey is golden browned (about 15 minutes). Allow it to rest for 5 minutes before carving and serving. Gravy Melt the butter in a small pot over low-medium heat. Whisk in the flour until combined. Allow to cook for about a minute, while whisking occasionally. Pour in 1/2 cup of the Turkey liquid and whisk until it forms a paste. Add remaining liquid in 1/2 cup increments, whisking in between, until the gravy is smooth. Allow to simmer over medium heat until thickened. Take off heat and mix in the Worcestershire sauce. The gravy will continue to thicken as it cools. Season with salt and pepper, only if needed.

VVVVV I have been returning here since my first visit in 2014. It is not often that a restaurant stays continually excellent... but Thai1 definitely has! The food is always as good as the first time, fresh and tasty. Service always very good. I highly recommend this restaurant and I will keep returning!! Bevvy91

We are the longest established Thai Restaurant in Colchester, Essex, Britain’s oldest recorded town. We pride ourselves on serving only the best in truly authentic Thai dishes, all freshly prepared and cooked from locally sourced suppliers by our highly experienced Bangkok trained Thai chef’s.

01206 870770

VVVVV Fabulous on all fronts Went here for date night with my fiancé and the food didn’t disappoint. Staff were absolutely lovely.. Mr behind the bar was hilarious too.. we’ll definitely return. I can be a little fussy but I found this place an absolute dream. Thanks guys! Xx Chillel W VVVVV Possibly the best meal I’ve ever eaten! Popped in with my partner this evening, the restaurant has a lovely atmosphere and very welcoming staff. However what has made me come online and review is the food. This was possibly the tastiest meal I’ve ever eaten. Everything was delicious; cooked perfectly, perfect seasoning and i left not able to fit another crumb in my stomach. Wow, compliments to the chef, we will certainly be back! joelywebber

elite magazine 193



Chocolate Chip Christmas cookies Christmas cookies filled with festive coloured m&m’s and chocolate chips are fun to make with the kids and delicious for adults to eat!

Ingredients • 1/2 cup (4 oz | 125 g) stick butter, melted (not spreadable)

• 3/4 cup (6 oz / 165 g) packed light brown sugar

• 1/4 cup (2 oz / 55 g) granulated white sugar (or a granulated sweetener that measures 1:1 with sugar)

• 2 tablespoons golden syrup (or coconut syrup, agave, rice malt syrup, maple syrup or honey may be substituted)

• 2 teaspoons pure vanilla extract • 1 egg • 1 1/2 cups (8 oz / 230 g) all purpose or plain flour scooped and levelled -- add more as needed -- only up to 1/4 cup extra)*

• 1/4 teaspoon baking soda • 1/3 teaspoon salt • 1 cup red and green m&m’s, divided

• 1 cup semisweet chocolate

chips, (dark or milk chocolates can be used)

Cook Time






32 >20 196

Instructions Preheat oven to 350°F (175°C). Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted). Beat the butter with the brown and white sugar/s until creamy and pale in colour and sugar has dissolved. Pour in the syrup, vanilla and the egg, and lightly beat until just mixed through. Add the flour, baking soda, and salt, mixing until combined. If needed, add in one tablespoon of the ‘extra’ flour at a time until the dough is still soft but easy to handle and firm enough to form one large ball (the dough should not be dry. I only needed 3 tablespoons of the extra flour). Fold in half of the chocolate chips and m&m’s with your hands. Scoop out 18-20 balls* and arrange them on a lined baking sheet with parchment paper. Press the remaining candies onto the tops of each cookie. Bake for about 10-11 minutes. The cookies will look pale and puffed up, but should be golden around the edges. DO NOT OVER BAKE or your cookies will become hard once they have cooled. Allow to cool on the baking sheet for about 30 minutes.

Recipe Notes *When measuring your flour, make sure you spoon it into your measuring cup, then level it off with a knife. Try not to pack the flour into your measuring cup as this will cause too much flour being packed in and create cakey cookies instead of crispy cookies. To make jumbo sized Christmas cookies (like these): Scoop out 12 balls (about 2 tablespoons of dough) and arrange them at least 3 inches apart to give them room to spread. You may need 2 or 3 large baking sheets.


elite magazine 193


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Profile for Elite Magazine

Issue 193 Food & Drink  

30,000 copies delivered FREE every month to homes in the CO postcode of North East Essex. To advertise in Elite, call Ian on 01206 500543

Issue 193 Food & Drink  

30,000 copies delivered FREE every month to homes in the CO postcode of North East Essex. To advertise in Elite, call Ian on 01206 500543