Recipes

During our busy year, Catherine Fulvio and her team of expert tutors here at Ballyknocken House & Cookery School are busy collaborating with many corporate partners developing suites of recipes to use all year round, in house or online.  Recipes can also be designed for use in the office as part of your staff healthy eating programme. Recently we were delighted to work with such partners Bank of Ireland, O’ Hanlon Herbs, Whirlpool Ireland and Mummypages.ie to name but a few.

This gorgeous  Christmas recipe below that Catherine developed with Whirpool Ireland & Mummypages can be found below.  Be sure to keep up with Catherine’s weekly blog too for all her own Ballyknocken Cookery School recipes with the latest tips and detailed news on her next cookery demonstration.

‘Christmas is all about family and friends – and food of course!  I’m always trying new flavours for turkey and this recipe is simple by oh-so-tasty! You’ll definitely impress the family with these wonderful Christmas flavours. I’m using the new Whirlpool 6thSense AKZ6270 oven and ACM847 induction hob which help save me time and save energy too and are a dream to use.’

Catherine

Christmas Turkey With Cranberry, Lime And Maple Glaze By Catherine Fulvio

Main ingredients:

    Turkey, Vegetables

Ingredients:

  • For the glaze
  • 300ml cranberry juice
  • 2 limes, zest of one and juice of both
  • 100ml maple syrup
  • Freshly ground black pepper
  • 1 x 5kg oven-ready turkey, giblets and neck removed
  • 6 small sprigs of thyme
  • For the thyme sweet potatoes with lime syrup
  • 6 large sweet potatoes, peeled and sliced into thick wedges
  • 5 small sprigs thyme
  • Rapeseed oil
  • 100ml caster sugar
  • 100ml water
  • 2 limes, zest and juice
  • Salt and freshly ground black pepper
  • For the stuffing balls
  • Rapeseed oil
  • 1 large onion, very finely chopped
  • 2 garlic cloves, crushed
  • 125g brown breadcrumbs
  • 6 tbsp. ground almonds
  • 6 tbsp. dried cranberries, soaked in warm vegetable stock for 1 hour and drained
  • 1 tsp chopped sage
  • 2 tsp chopped thyme
  • 2 tbsp. chopped parsley
  • Apple juice or vegetable stock to bind, as needed
  • Salt and freshly ground black pepper
  • For the cranberry sauce
  • 8 tbsp. cranberry jelly
  • 8 tbsp. Port
  • 120ml water
  • String for tying
  • Salt and freshly ground black pepper
  • Rosemary sprigs for the stuffing balls

Preheat the Whirlpool oven to 200°C/fan 180°C/ gas 6.

For the turkey:

To make the glaze, add all the ingredients to a jug and set aside.
For the turkey cooking time – weigh and calculate the roasting time for the turkey – generally, this is 25 – 30 minutes per kg plus an extra 30 minutes and 30 minutes for “resting”.
Add a little oil into the foil tray in a roasting tray, place the turkey in the tray, breast side up and brush melted butter over the bird.
Pour 4 tbsp. of the glaze into the cavity as well as an onion and 2 bay leaves.
Spoon some of the glazes over the turkey and place in the oven. Keep basting every 20 minutes. If the turkey is browning too fast, cover with foil.

For the sweet potatoes:

To make the syrup for the sweet potatoes, pour the water and sugar into a small saucepan and using the fast induction hob bring to the boil. Simmer for about 10 minutes until a syrup forms, add the lime and zest and set aside to baste over the sweet potatoes while roasting.
Place the sweet potato wedges in a bowl with the thyme, oil and mix well.
Place the potatoes into the roasting pan and roast in the Whirlpool oven for about 35 to 40 minutes, turning and basting from time to time until golden on the outside and cooked inside. Keep an eye on them.

For the stuffing balls:

Heat the oil in a large frying pan, add the onion and sauté until softened but not brown. Add the garlic and cook for 1 minute. Remove from the heat, add the breadcrumbs, ground almonds, cranberries, sage, thyme, parsley and salt and freshly ground black pepper and sufficient apple juice or stock to form a soft mix. Shape into small stuffing balls and leave to set on a clean plate in the fridge for 10 minutes.
Heat a large frying pan with a little oil and fry the stuffing balls until golden.  Transfer to a warm serving dish to keep warm. Place a sprig of rosemary into each stuffing ball.

For the cranberry sauce:

Heat the cranberry jelly, port and water in a small saucepan, stirring from time to time. Set aside.
To serve the turkey, once rested, carefully unwrap and place the turkey on a large platter and pile the stuffing balls on one side and the roasted sweet potatoes on the other. Serve with cranberry sauce.

Chef’s Tip:

When shaping the stuffing balls, damp your hands in water and shape them.