TAKE STOCK
FEATURE
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Mini Yorkshire Puddings METHOD By Mark Rigby, executive chef at Premier Foods
1. Preheat oven to 230ºC 2. In a mixing bowl, beat eggs and flour until
Serves 10
smooth, then whisk in the milk and season
Preparation time: 15 minutes Cooking time: 25 minutes
3. Drizzle a little oil into a non-stick tartlet
INGREDIENTS 70g McDougalls Plain Flour 2 whole eggs 100ml semi skimmed milk Sunflower oil 200g turkey trimmings (cooked) 100g cranberry sauce 150ml Bisto Turkey Gravy (made as per instructions) Salt & pepper to season
or petit four tin and place in the oven to heat through
4. Remove the hot tin from the oven and pour the batter evenly into it. Place back in the oven and bake for 20-25 minutes until the puddings have risen. Remove from the oven
5. Fill puddings with turkey trimmings and cranberry sauce and serve hot with the gravy
Bisto Spicy Braised Red Cabbage By Mark Rigby, executive chef at Premier Foods Serves 10 Preparation time: 15 minutes Cooking time: 1 hour
INGREDIENTS 1kg red cabbage, sliced 250g onion, sliced 250g red apple, cored & diced with the skin on 2 cloves garlic, crushed 200g sultanas 2g mixed spice 12g Bisto Vegetable Bouillon Paste 250ml boiling water 250ml red wine 5 fresh sage leaves, chopped Black pepper for seasoning
Honey & Thyme Roasted Parsnips By Mark Rigby, executive chef at Premier Foods Serves 10 Preparation time: 10 minutes Cooking time: 30 minutes
INGREDIENTS 750g parsnips, peeled, cored & chopped each one into 4 strips 4 tbsp beef dripping (or vegetable oil if preferred) 2 tbsp fresh thyme, chopped 3 tbsp clear honey Salt & pepper
METHOD
METHOD
1. Heat a pan with the dripping in a preheated 190°C oven
1. Place cabbage, onions, apples, garlic, sage, mixed spice and sultanas into an ovenproof dish or large pan, with a little pepper
2. Remove the pan and place the parsnips in, stirring well 3. Season with salt and pepper and sprinkle over the thyme
4. Return to the oven and cook for 25 minutes 5. Remove, pour over the honey and coat well 6. Return to the oven and cook for 5 minutes or until golden
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2. Make up the bouillon with the boiling water and then pour over the cabbage, with the red wine. Cover with a lid and braise for approximately 45 minutes on the stove top or an hour in the oven at 170°C, stirring occasionally 3. Serve hot with a Christmas dinner or serve cold along with sliced meats, such as turkey and ham
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