Spicy Turkey Glaze
2kg Boned turkey Crown
425ml Good quality chicken stock
150ml Dry white wine
For the glaze:
1tbsp Wholegrain Mustard
2 heaped tbsp Creamed hot horseradish
4 heaped tbsp redcurrant jelly
Heat the oven to 180c, season the turkey and place in a roasting tin which leaves a 11/2 in gap around the edge. Bring the stock and wine to the boil and pour over the turkey. Cover the tin with foil and place in the oven.
For the glaze, mix the mustard, horseradish and jelly in a bowl and whisk to form a loose paste. Once the turkey has been in the oven for 1 hr, remove the foil, pour off the stock (keeping this for later) and turn the oven up to 200c. Evenly spread the paste over the turkey, return the turkey to the oven uncovered and cook for a further 30-40mins until it is nicely coloured but not burnt, basting every 15 mins.
Once cooked remove the turkey and allow to rest for at least 15mins. While the turkey is resting bring the stock to the boil, reducing it by half, strain and serve with the sliced turkey crown.
Top Tip: If the turkey starts drying out during roasting, pour in a little water or stock into the bottom of the tin to keep everything moist.
The staff were treated to ‘hot out of the oven’ chocolate Brownies baked by our chef Zoe. It was unanimous amongst staff that they were so delicious we should shout about it from the rooftops. To have your own Brownie Fest here is what you need to make approximately 10 brownies:
1 tsp Vanilla Extract
60gms Cocoa Powder
90gms Self Raising Flour
Pinch of Salt
¼ tsp Baking Powder
2 Large Eggs
Preheat the oven to 325ºf/180ºc. Line the bottom and sides of an 8 inch baking pan with baking paper. Mix together the butter, sugar, vanilla, baking powder, cocoa powder, flour and salt in a heat proof bowl. Place the bowl over a simmering pan of hot water and stir until all the butter has melted. Remove from the heat and add the eggs slowly, stirring vigorously each time. If the mixture appears too thick, add more egg. Pour the mixture into the pre-prepared baking tin and bake for 20 - 25 minutes or until a toothpick can be inserted into the centre and comes out clean. Allow to cool then remove from the tin and cut into squares. Eat whilst warm or serve with ice-cream.
Zoe’s Top Tip: For the cleanest lines when cutting, place the brownies into the freezer for 20 minutes to firm up.
Chocolate Fudge Cake
4tbsp Cocoa powder (unsweetened)
350g Caster sugar
225g Self raising flour
½tsp Bicarbonate of soda
5ml Vanilla essence
For the icing:
60ml Cocoa powder (unsweetened)
60ml Evaporated milk
450g icing sugar
1tsp Vanilla essence
100g Plain chocolate
Place the cocoa, butter, oil and water into a pan and bring to the boil. Remove from the heat and stir in the sugar and flour. Beat together the eggs, milk, bicarbonate of soda and vanilla essence, then add to the mixture in the pan. Pour into a greased lined 2lb cake tin and bake in a preheated oven at 180ºc/350ºf/Gas mark 4 for 1¼ hours until well risen and springy to the touch.
Turn out onto a wire rack to cool. To make the icing, bring all the ingredients to the boil in a medium sized pan. Beat until smooth, then pour over the cake whilst still warm. Leave to set.
Vegetable and Chicken Curry
Our chef Zoe’s curries are always a favourite on the menu here at Benslow Music as demonstrated by the positive comments you leave on our feedback forms, so we thought it was time to share her recipe with you. We haven’t given exact amounts as that is down to numbers you are cooking for and personal taste. You will need:
Cubed chicken breast
Freshly chopped garlic
Tomatoes and tomato paste
Vegetable of choice
Baste the chicken generously with vegetable oil, mild madras and chopped garlic, leave in the fridge to marinate overnight.
Mix together approximately 100ml vegetable oil, a tablespoon each of Mild Madras, Tumeric, Ground Coriander, Ground Cumin and Garam Masala. Add a teaspoon of chilli powder. This should make a loose oily paste. Add the paste to the chicken and mix thoroughly. In a large deep pan fry chopped garlic and onion until soft then add the chicken and continue frying until the meat is sealed. Add, tomatoes and tomato paste to taste and chicken stock until it covers the meat completely, Cook on a low heat of about 160c for 1.5hours, add vegetables of your choice and continue to cook for another hour.
Zoe’s Top Tip: Once cooked if you find your curry too spicy add yoghurt or mango chutney to bring the heat down or add Garam Masala to fire it up! Sprinkle with fresh coriander before serving.