Cooking turkey in a foil tent lets it steam in its own juices, resulting in more tender meat – then remove the foil and turn up the heat to get crispy skin
Looking to cook the perfect turkey? Follow our expert guide to cooking turkey here, and make our recipe below. There are no timings on this recipe, because we have included how to calculate how long to cook your turkey for in the recipe.
STEP 1 Remove the turkey from the fridge at least an hour before cooking and heat the oven to 220C/fan 200C/gas 7. Calculate the cooking time – allow 30 minutes at high heat, then 30 minutes per kilo after you have reduced the heat. So a 5kg turkey will take three hours in total.
STEP 2 Put the sliced onions into the roasting tin. Put the turkey on a rack and then put the rack into the roasting tin. Drizzle the turkey with olive oil, and season well. (If you’ve brined the turkey, skip the seasoning as it will be well seasoned already.)
STEP 3 Pour 2 cups of boiling water into the tin with the onions and cover the whole thing with a double layer of foil. Make sure that it’s well sealed around the edges. Put the tray in the oven and cook for 30 minutes, then reduce the temperature to 200C/fan 180C/gas 6 for the remaining cooking time.
STEP 4 After 11⁄2 hours remove the foil and close the door. Don’t open it again until the cooking time is up. To test whether the turkey is cooked, insert a skewer or knife blade into the point where the thigh joins the breast — the juice should run clear. If it is pink, leave it for another 20 minutes and test again. Alternatively insert a digital thermometer into the thickest point – it is cooked when it reads 72C.
STEP 5 Take the bird from the oven, remove the onions, then strain the juice in the bottom of the tin into a large jug to settle. The fat will rise to the top, leaving the turkey and onion juice beneath. Skim off the fat and use the juice to make a gravy if you wish or serve as it is. Leave the turkey to rest in a warm place covered with foil for 1 hour, then carve.
Easter morning is always hectic. Between sorting out Easter eggs and aiming to Church, it’s powerful to search out time for a hearty breakfast. Thankfully, I actually have a make-ahead breakfast dish that may provide you with much energy to survive the chaos.
Growing up, we have a tendency to continually create this scrumptious egg casserole as a part of our Church breakfast fundraiser. It absolutely was filled with fragmented sausage and cheese and that i loved it. Well, this can be a a lot of refined version, courtesy of Ezra’s cake.
There are several things i really like concerning breakfast strata. Initial and foremost is that the reality you create it ahead. The maximum amount as i like pancakes and contemporary toast that has time to form them on a busy morning? Not ME. However I will pop a dish within the kitchen appliance and walk away!
Next, it’s therefore filmable. the fundamentals keep the same—bread, eggs and milk. however the remainder, you’ll experiment and build your own favorite combos. For this version, I sauted spinach with garlic and mushrooms then further tomatoes and bacon. to form things even a lot of fascinating, I used jalapeno focaccia because the bread base.
I like spinach; however I wasn’t entirely sold-out on that within the formula. Next time, and there’ll be a next time, I’m aiming to eliminate the spinach and replace it with some artichoke hearts and roast red bell pepper for breakfast strata..
5 cups of cubed bread (french bread, sourdough, jalapeno focaccia, etc.) 2 cups grated cheddar cheese 10 eggs 4 cups milk (I used 2%) 3 green onions, sliced 1 teaspoon dry mustard 1/4 teaspoon cayenne pepper 1 teaspoon salt Pepper to taste 6-8 slices of cooked bacon, chopped 12 oz bag of baby spinach 2-3 garlic cloves, minced 3-4 plum tomatoes, chopped 8 oz container of sliced mushrooms
1. Spray a 9 x 13-inch baking dish with nonstick spray. Place the bread cubes in the dish and top with cheddar cheese. Set aside. 2. In a large bowl, whisk the eggs, milk, green onion, cayenne pepper, mustard, salt and pepper together. Pour mixture over bread cubes. 3. In a medium skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add mushrooms and cook for 2-3 minutes or until softened. Add garlic and saute for another minute. Add washed spinach and 1 tablespoon of water. Cover the skillet and let the spinach wilt, 2-3 minutes. 4. Spoon the spinach mixture, tomatoes and bacon over the the bread cubes. Gently press down with a spoon to make sure everything is moistened. 5. Cover with plastic wrap and chill for up to 24 hours. 6. Heat the oven to 350 degrees. Bake the strata, uncovered, for 60 minutes or until the top is golden brown and doesn’t wiggle when you shake the dish. 7. Cool for 5 minutes before serving.
Baby it’s cold outside! The chilly wind brings a shiver to my skin. It’s the perfect time to just snuggle in bed. I woke up late this morning. Times like this all I wanna do is stay in bed and eat something warm, like Arroz Caldo. This dish is on the top of my list of comfort foods!
Arroz Caldo is the Filipino version of Chinese Congee, a rice porridge that was adapted to the taste of Spanish colonial settlers who patronized Chinese restaurants in the Philippines. Thus the Spanish name Arroz Caldo which means rice broth.[spacer height=”20px” id=”2″]
Arroz Caldo is basically a chicken and rice gruel flavored with onions, garlic, ginger, and Patis (Filipino fish sauce). It’s cooked until the rice thickens to a porridge consistency and garnished with safflower, chopped green onions, toasted garlic, hard boiled eggs, and calamansi (also know as calamondin, a small citrus like fruit that is cultivated in the Philippines and South East Asia. It is a hybrid of a member of the genus citrus and Fortunella, in this case most likely mandarin orange and kumquat.)
Here is my version of Arroz Caldo.[spacer height=”20px” id=”2″]
2 tsp. cooking oil
1 1/2 lbs. bone-in chicken, cut into serving pieces
1 cube chicken bouillon
1 ½ cup uncooked medium grain white rice
2 tbsp fish sauce
1 tsp garlic, crushed
4 1/2 cups water
1 cup onions minced
½ tbsp ground black pepper
2 knobs fresh ginger, juliened
3 tbsp safflower (kasubha)
2 tbls. garlic, minced and toasted
4 hard boiled eggs, sliced in rounds
1 lemon or 4 calamansi, cut in wedges or thinly sliced
1 cup green onion, thinly chopped
In a large pot, heat the cooking oil and saute the garlic, onion, and ginger and ground black pepper
Add the bouillon cube until the cube melts[spacer height=”20px” id=”2″]
Add chicken and cook until outer layer turns golden brown[spacer height=”20px” id=”2″]
Add fish sauce and uncooked rice
Stir and cook for about 3 minutes[spacer height=”20px” id=”2″]
Pour-in the water and bring to a boil
Reduce heat and simmer until the rice is fully cooked stirring occasionally, between 30 to 40 minutes[spacer height=”20px” id=”2″]
Stir in safflower for additional color and aroma[spacer height=”20px” id=”2″]
To make toasted garlic for the topping fry minced garlic in a little oil until it turns dark brown.[spacer height=”20px” id=”2″]
Serve hot garnished with toasted garlic, minced green onions, hard boiled eggs, and lemon/calamansi
You can serve this with a side of Patis that can be added to taste.
Share and Enjoy!
Serving size: 6[spacer height=”20px” id=”2″]
A Filipino chicken and rice porridge garnished with toasted garlic, hard boiled eggs, green onions, calamasi.
Lechon Sauce known as liver sauce or breadcrumb sauce is made of ground liver or liver pâté, sugar, vinegar, and spices. It’s a sweet, tangy light-brown sauce used in roast pork dishes like Lechon and our very own Lechon Kawali .
If you cook roasted pork dishes, well this is the perfect sauce you are looking for. Try this recipe and make your dishes more enjoyable.
2-4 cups water
1/3 cup bread crumbs (toasted and crumbled)
1/3 cup onions, minced
2 tbsp garlic, minced
1/2 kg pork liver*
1/3 cup vinegar
1/3 cup brown sugar
3 tbsp lard to saute onions and garlic
1 tsp ground black pepper
salt to taste
* If you prefer you can use canned liver pate found in your grocery store instead of pork liver. If you are using canned pate skip the first 2 steps and mix the pate with the other ingredients.
Broil the pork liver until half done then grind or chop very finely.
Add water and squeeze the extract through a cheesecloth.
Mix the liver extract with the sauteed onions and browned garlic, powdered crumbs, vinegar, sugar and salt.
Simmer in a pan over medium heat until thick and the liver is thoroughly cooked.