Kevin Dundon's Christmas Dinner: Today

• porsi: Serves: 4-6

Bahan-bahan

Smoked salmon mousse

600 g smoked salmon slices

240 g cream cheese

100 ml cream

1 lemon, juice and zest

1 tbsp. capers, chopped

1 tbsp. fresh tarragon

salt and pepper

bread crouton to serve

Kevin's Christmas Turkey

100g butter, softened

40g ground walnuts

3 tablespoons chopped fresh sage

salt and pepper

sausage meat stuffing, see below

fig and walnut stuffing, see below

1 x 6.5kg bronze turkey

2 carrots, halved

1 onion, quartered

½ garlic bulb

Sausage Meat Stuffing

200g sausage meat

100g fresh white breadcrumbs - optional

50g fresh cranberries

2 onions, chopped

4–6 tablespoons chopped fresh sage

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh rosemary

salt and pepper

Fig and Walnut Stuffing

100g butter, cubed

2 onions, chopped

400g fresh white breadcrumbs

200g walnuts, chopped

5–6 fresh figs, chopped

2 cardamom pods, crushed

1 tablespoon fresh thyme leaves

1 tablespoon fresh oregano

salt and pepper

Turkey Gravy

3 tbsp. plain flour

150ml Red Wine

750ml turkey/chicken stock, warm

salt and pepper

Brussels sprouts with Caramelised Chorizo

500g fresh brussels sprouts, trimmed and halved

2 tbsp olive oil

100g chorizo sausage, diced into 2 cm chunks

50g of day old sourdough bread, cut into 2cm pieces

80g butter, diced

50g dried cranberries

Salt and pepper

Mum's Roast Potatoes

900 g floury potatoes cut into large even-sized chunks (such as Rooster or Golden Wonder, preferably all similar in size)

2 Sprigs fresh rosemary

2 cloves garlic, chopped

100g duck fat

Salt to season

Sponge:

150g Caster Sugar

4 Eggs

50g Dark Chocolate, good quality

1 tsp Water, warm

100g self-rising flour

30g Ground Almonds

Filling:

250g Mascarpone

125g Cream, Whipped

2 tbsp brandy

1 tsp vanilla extract

100g Christmas pudding, crumbled

Chocolate Sauce

200ml Cream

60g Dark Chocolate

1 tsp water

Chocolate shavings to decorate.

Petunjuk

Smoked salmon mousse

Place into a food processor 400g of smoked salmon, cream cheese, cream, lemon juice and zest, capers and tarragon, pulse for 1-2 minutes until all the ingredients are combined. Check the seasoning and Remove contents to a serving bowl.

Decorate with the rest of smoked salmon slices. Cover loosly with cling film and place in the fridge until needed.

Remove from the fridge 20 -30 minutes before serving for more spreadable mousse.

Serve with croutons.

Kevin's Christmas Turkey

Preheat the oven to 180°C.

Mash the butter in a bowl. Add the ground walnuts and sage and mix together. Rub some butter underneath the turkey breast skin by lifting the skin gently with your hands and massaging the butter onto the flesh.

Next, add the stuffings to the turkey. Place the sausage meat stuffing in the neck cavity, then line the main cavity with some tin foil or parchment paper and loosely pack the fig and walnut stuffing into the bird. Don’t forget to weigh the turkey again with the stuffing.

In a large roasting tray, scatter the carrots, onion and garlic and sit the turkey over. Pop in the preheated oven. Allocate 20 minutes per 450g plus an additional 20 to 30 minutes in the oven. When a skewer is inserted into the leg, the juices should run completely clear. If you feel the turkey is browning too quickly, you can cover it with some tin foil for the first 2 hours. Allow the meat to rest when it comes out of the oven and carve as required.

Sausage Meat Stuffing

To make the sausage meat stuffing, thoroughly combine the sausage meat in a bowl with the breadcrumbs, cranberries, onions and herbs.

Season with a little salt and pepper and set aside until needed.

Fig and Walnut Stuffing

To make the fig and walnut stuffing, melt the butter in a large frying pan set over a medium heat. Add the onions and sauté for 3 to 4 minutes, until softened and translucent but not coloured.

Meanwhile, put the breadcrumbs, walnuts, figs, cardamom and herbs in a large bowl. Pour the butter and onion mixture over the breadcrumbs and combine thoroughly. Check the seasoning and set aside until needed. Line the main cavity with some tin foil or parchment paper and loosely pack the fig and walnut stuffing into the bird. D

on’t forget to weigh the turkey again with the stuffing. Place the turkey in a large roasting tray and pop in the preheated oven.

Turkey Gravy

Remove the tray with the turkey from the oven. Remove the turkey onto a carving board an cover with foil to keep warm.

Remove the excess of oil from the roasting tray and place on the hob. Sprinkle the flour onto the tray and brown on the hob. When the flour has browned, de-glaze the pan with the red wine, and the stock. Stirring with a wooden spoon to lift the flavour from the roasting tray.

Then, remove from the hob and pass the gravy through a sieve into a small saucepan. Bring to simmer until reduced to your preferred consistency. Check the seasoning and keep warm until ready to serve.

Bring a large pan of salted water to a boil. Add the Brussels sprouts and simmer for 5 minutes.

Meanwhile, Heat the olive oil in a wok pan over a medium heat. Add the chorizo and bread pieces and cook shaking the pan frequently to colour and caramelise the bread and chorizo. Season with salt and pepper. Add half butter now and continue cooking for 1 minutes.

Using a slotted spoon, transfer Brussels sprouts to the wok and fry for 1 more minute. Season with salt and pepper, and add the remaining butter and cranberries. Toss the brussels sprouts until coated with the butter.

Transfer the Brussels sprouts to a platter and serve immediately.

Preheat the oven to 220C/425F/Gas 7. Place the potatoes in a pan of cold salted water and bring to the boil. Reduce the heat, cover and simmer for 8-10 minutes until the outsides have just softened. Drain and return to the pan for a minute or two to dry out.

Meanwhile, preheat a roasting tin with a 4 tbsps duck fat for a few minutes until just smoking. Put the lid back on the potatoes and shake vigorously to break up and soften the edges or roughly prod the outside of the potatoes with a fork. Carefully tip them into the hot oil, basting the potoates with the melted fat. Add the remaining duck fat to the tray and add the garlic and rosemary.

Place the roasting tin with the potatoes back in the oven and cook for 20 minutes, then tur the potatoes over. Season to taste with the salt and cook for a further 10 minutes until crispy around the edges and golden brown.

To serve, tip the roast potatoes into a warmed serving dish.

Preheat the oven to 200C/400F/Gas Mark 6.

Line the base 25 x 30 cm baking tray or Swiss roll pan and sides with some parchment paper.

Melt the chocolate in a heatproof bowl over a saucepan half filled with water (ensuring the water does not touch the base of the bowl). Stir until smooth.

In a separate bowl beat the eggs and sugar until light and creamy. Fold in the water, then the chocolate mixture.

Sift the self-rising flour and ground almond into the eggs and fold until smooth. Pour the mixture into the lined baking tray and bake for 10 minutes.

Place a layer of parchment paper larger than the baking tray onto a flat surface. Invert the cake onto the parchment paper and trim any crispy edges.

Meanwhile, to prepare the filling beat the mascarpone cream, cream and vanilla extract into a bowl and beat until smooth. Fold in the brandy and pudding crumbs. Spread the cream mixture on the sponge. To make the sauce, pour the cream into a saucepan and bring to the boil, remove from the heat and add the chocolate pieces, stir until smooth. Add a tablespoon of water and stir to combine.

Starting with the long side closest to you, and using the paper to help, roll up the cake. Place on a serving platter and pour over the chocolate sauce, top with some chocolate shavings.

Store in the fridge until required.