CHEAT'S BLACK FOREST TRIFLE, an Indulgence

Simple, light but ever-so-delicious, with a little help from supermarket friends

Cheat's Black Forest Trifle with cherries, brandy, custard & cream
'Fantastic taste' 'Cream very light' 'Sponge chocolatey but not dense'  

The English are masters of trifle; they have a way of layering fruit, sponge, custard and cream in all the right proportions -- all prettified in the most attractive way.  

This is a quick version of trifle

Black Forest Trifle: Aerial View

for households wanting to be stuck in the kitchen less, and out celebrating more while still presenting an impressive dessert.

it's not healthy at all but it is extremely appealing to the palate.

67 made a really quick chocolate sponge --so easy the kids can make it for you.  Once cooled, it was brushed with cherry juice and  brandy and covered with tinned  cherries.  A layer of quality supermarket custard followed then lashings of whipped cream.  Piping the cream and scattering some nuts or grated white chocolate added eye-appeal. 

Obviously, this can be made with home-made custard or Birds Eye.  

Supermarket sponge can replace the home-made version. 

Cost: £5, less with Bird's custard
Feeds: 8-10

Ingred:

Home-made Sponge 
   6 oz/175 gm self raising flour (plain flour, add 2 tsp baking powder)
   4 heaped tablespoons cocoa powder (NOT drinking chocolate)
   1 heaped teaspoon baking powder
   4 oz/125 gm caster sugar
   5 fl oz/150 ml sunflower oil
   5 fl oz/150 ml milk
   2 large or 3 small eggs

OR one supermarket sponge, vanilla or chocolate

   1 tin cherries in juice, separated OR 2 generous handfuls fresh cherries, stones removed 

   1/4 cup cherry or regular brandy OR white grape juice

   2/3 pint whipping cream
   1 1/2 tbsp icing sugar
   1/2 tsp vanilla

   500gm good quality supermarket custard or home-made or Birds

Optional Garnishes:   
   toasted flaked almonds (5 mins in a med oven; watch for burning)
   grated baking chocolate, white or brown   
   glace cherries briefly soaked in boiling water (to remove preservatives) then soaked in brandy/grape juice for half an hour 

Equipment:  if making your own sponge: 9x13 inch/23x33cm pan lined with greaseproof paper 
                   large presentation bowl, pref. see-through

Method:

1. Preheat oven to 160c/325f
2. If making own sponge, put all ingred into a big bowl; beat with wooden spoon, whisk or electric beaters until smooth, dark brown & creamy (a few mins with electric beaters; longer by hand). Bake 25 mins; a cocktail stick in the centre should come out clean.  Cool; remove greaseproof paper.
3. Line bottom 1/3 of trifle bowl with sponge, cutting pieces to fit
4. Mix 1/2 cup tinned cherry juice & 1/4 cup brandy; brush liberally over sponge (if using fresh cherries, replace with cherry brandy)
5. Scatter half the cherries over sponge, pushing some to the outer edge 
6. Top with half the custard
7. Repeat layers 3-5
8. Whip cream to soft peaks; add vanilla & icing sugar; blend; pipe or drop by spoonfuls onto top of trifle 
9. Scatter a few flaked almonds, chocolate flakes and glace cherries if using
10. Chill a few hours or overnight

Comments taken at a party for residents of the building:

• 'Fantastic taste; not too sweet and the cream was very light.'
• 'loved the little bits of fruit; the sponge was chocolately without being dense and the cream wasn't heavy.'
• 'the cherries made it a bit different; you don't often get something so juicy in trifle.'
• 'It reminded me of the days when one always had Black Forest Cake as a treat at a restaurant; lovely'  

Tip:

For a more frugal trifle, try World's Fastest Trifle

   More cake on NavBar/Recipes I

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

CHOCO-MINT CROISSANT BREAD & BUTTER PUDDING, an Indulgence, easy-peasy

Here's one of the most glorious desserts ever, ideal for the Christmas season...

Chocolate-Mint Croissant Bread & Butter Pudding: Ambrosial
'Wow! Excellent, really good.' 'Very chocolatey; it's nicely crusty & chewy.' 
'A great office hit!' Tasters

67's wonderful Chocolate Bread & Butter pudding replaces bread with croissants and has a peppermint twist.  It's rich, light and gooey with a crispy top; the heady scents of chocolate and mint may well send guests into raptures.  Truly. 

It's sort-of frugal, too.  Though 67 used supermarket croissants, all those bits of bread left over from Christmas (stale or frozen) can be used up instead.  Or even a mix of the two.  

The pudding's very easy to make and sits in the fridge, ideally 2-3 days before baking, for a soft creamy centre.   

It's not healthy.  The pudding contains a great deal of chocolate and cream.  But in its defence, the pudding is the most ambrosial indulgence ever.  

The original recipe* has been in the Blogger's recipe box for years.  It made a perfect dessert for supper pre-Midnight Mass (with leftovers for breakfast for those who couldn't get enough).  It would also make a fitting farewell-to-the-old-year treat.  

The pudding is very rich; keep portions small and it will go further.  

Cost: £4 (not incl. bread if you have to buy it)
Serves: many

Ingred: 
    8 packaged supermarket croissants (pref reduced fat) or 10 slices stale bread from a large loaf (about 300gm/10.5oz in total)
   
   150gm/5oz 70%-plus dark baking chocolate
   425ml/15fl oz whipping cream
      4 tbsp brandy or rum or white grape juice
   min100-max110gm/3.5-4oz soft brown sugar
   75gm/3oz unsalted butter
   
   3 large eggs
   1 tsp essence of peppermint (most supermarkets)

   12 chocolate covered peppermint thins**

SURVIVING CHRISMAS 2017 Part V: TREATS & INDULGENCES

THE MOST POPULAR 2017 67GOINGON50 TREATS & INDULGENCES 

             See also: Hosting the Festive Season Healthily & Affordably 2015
                     Surviving Christmas 2016 without a coronary or bankruptcy

Winner of 67goingon50 favourite treat in 2017 - by a length:
 Lower-Sugar Wallet-friendly 'Nutella' Chocolate-Hazelnut Spread 

Choosing which recipes to include was not easy; the number of treats was higher than normal due to the General Election. But the Blogger made the Big Sacrifice and singled out a few.

There were - as always - a few showstopping indulgences.  As one friend frequently proclaims 'There can never be enough chocolate'.  

Many of the treats are easily put together and many can be made in advance.  Quite a few of the recipes emphasise lower-sugar and lower-fat without sacrificing taste and texture.  

This week's new recipes (see NavBar/Home):  

Choco-Mint Croissant Bread & Butter Pudding: to die for, Prep ahead 2/3 days  

       Freezer Cake: for ice-cream loving kid/ults at Christmas 

WALLET-FRIENDLY

Simple
coated in cocoa or nuts

Chilli, in cocoa powder
with fresh chilli 

Chocolate Truffles

-  huge favourite
- fraction of the price 
 of store bought
- easy-peasy 
- make ahead

Fruit Sorbet 

No-added-sugar Fruit Sorbet Instant, colourful, cooling sweetness that's good for you! Requires frozen fruit.




Fruity sponge, so simple, the kids can do it -- results 'scrummy & impressive' 

NO-BAKE & LOW-ADDED-SUGAR

HOW TO...BEAT FREEZING WEATHER FRUGALLY

There is an updated expanded version of this post PREPARING FOR WINTER IN A COST OF LIVING CRISIS (COLC) including tips on cooking & shopping and soothing anxiety.

Layering is still the key to keeping warm and comfortable in icy temperatures or even just colder weather.  Don't turn up the heating; put on another layer!

updated Oct 2021

Primrose Hill in a striking white-out early 10/12/17

Pretty but potentially harmful for some

DRESSING FOR WARMTH & COMFORT DURING A FREEZE (stockist below)

Bottoms:

• Warm tights/leggings/pyjama bottoms beneath trousers/skirts/jogging pants
• Thermal socks or two pairs of socks, 1 thick, 1 thin

Tops (as needed):

• Dig out summer vests and use as a first layer, then..
• A close-fitting thermal polo/turtle neck then...
• Shirt or blouse, then...
• Jumper, wool, if poss, then...
• Shawl/Wrap/Blanket

Beds:

• Prevent hypothermia: if all spare blankets/duvets/sleeping bags are in use, a winter coat spread on top of the duvet is effective
• Though 67 has not not yet tested Emergency Foil Blankets (EFBs) - the kind given out during Marathons and in driving/hiking/mountainside emergencies  - they are said to be excellent at retaining heat when placed on top of the bedcovers. The EFB's are £2 for 2 and can be used more than once.  Folded in tidy packets, they take up very little space.  If you're worried about keeping kids warm at night, stock some now for winter.  
• Electric blankets/underblankets can be helpful to some but dangerous to others, even if they come with an automatic cut-off switch.  And that's presuming you have - for can afford - electricity! 
• Hot water bottles can be lovely if there's no danger of spillage while filling the bottle or warming the bed 
• If you can afford it, brushed cotton bedding (the modern equivalent of flannel sheets) is a joy to slide into at bedtime and adds extra warmth.  A double duvet cover is about £40 & pillowcases are £5 each (2021) at John Lewis.  Some (not all) brushed cotton is heavier than you think -- like an extra blanket, really -- and could take longer to dry. 
• The classic solution: share the body heat of a loved one! Have young children share a bed; they'll love it.

Venturing Out: 

• Head: hats prevent heat loss 
• Neck: Long scarves wrapped twice around the neck and chin make the cold more bearable
• Feet. Thermal socks can be found at very reasonable prices (eg £12 for 3 pairs) at camping/outdoor shops like Mountain Warehouse though prices will likely to up this year. Also Uniqlo. 
• Snow Boots: Outdoor wear shops like Mountain Warehouse (& occasionally  Blacks) stock thrifty snow-friendly wellies & other options.  Jogging shoes with a deep ridged rubber sole may be sufficient if the snow is not too deep.  Catering shoes designed to prevent slipping also have a deep ridged rubber sole and sturdy uppers. (£25 upwards at Denny's Hospitality, Berman Street, Fitzrovia - between Oxford Circus & Tottenham Court Road, London -  also phone orders 01372 377904).  

STOCKISTS:

• Fashionable Heat-tech Thermal polo necks & Jumpers (turtle neck & other designs), leggings/long johns, gloves, hats & scarves in pretty colours/designs and in various weights:  Uniqlo upwards.
• Thermal underwear at M&S; also gloves, socks £15-ish upwards
• Serviceable budget-friendly winter woolies including thermal gloves, thermal socks, scarves & hats; thick jogging trousers are found at outdoor/hiking outlets like Mountain Warehouse (& Blacks), £7-8 upwards depending on item but certain styles are often on offer.  Kids' snow boots, too. Register online for latest deals.  Budgens in Belsize Park is sells really cute kids' mittens and gloves.  
• Draft-blocking high pile Ultra Warm Hooded Dressing Gown: Futon Shop & most department stores £40'ish (Aug 22).  Or try the super enveloping over-sized ponchos with or without hoods, online.
• Reasonably priced full-length and short fashionable Thermal coats: Uniqlo. John Lewis has a good selection of must-have brands including Barbour which were on sale this summer; also have a look at H&M & Revolut.  M&S's quilted coat - if you managed to get hold of one - was a fashion winner in 2021.

HEATING

Reduce Heating Costs by using background heating only in some rooms...

• the kitchen is often the warmest place in the house; find a space on the floor for toddler playtime and/or use the kitchen table for homework (unless your child is preparing for exams, in which case, solitary work in the bedroom may be more suitable; add a small heater)
• an elderly retired but eccentric friend recommended staying in bed all day, wearing a hat, to keep heating to a minimum  
• watch telly huddled under a shared duvet (or emergency Foil Blanket??)
• if the living room is warmed by a fireplace and the cold spell is extreme, move in beds/mattresses, sleeping bags
• warm the kids' clothes on radiators for half an hour to make getting dressed more comfortable 

STORAGE HEATERS : 

If you live in a block of pre-21st century flats with storage heating, consider investing in a heater/s that provides background heating only.  The problem with storage heaters is that they belt out so much heat in the morning, windows have to be opened, but little heat is available as it gets dark.  It's a shocking waste, especially since rooms warm up at mid-morning anyway as outdoor temperatures rise.

One friend was determined not to use the storage heater and invested in the tube-like heaters that keep greenhouses warm. The model purchased didn't have a thermostat and are turned on only when needed. But the latest models have simple timers that can be programmed to turn heat on and off at times of your choice and heat up quickly.  (Note: a new model which did have a thermostat, judging by the number of complaints, was not successful.)

All went well.  The heater was turned on at 5 am for a min hour, turned off as the room warmed up with outside temperatures, and then turned on as temperatures dropped in the evening for a couple of hours.   The storage heater or a supplementary heater were used only 3-4 times when extremely cold weather arrived (which in London usually lasts only a week or two).  

Update July 2022: The friend's annual heating bill has been calculated and the amount of energy expended was 500 whatever units are used less than the previous year. 

REDUCING HEATING BILLS WHILE COOKING

• microwaves cook fastest and are cheap and reliable
• slow cookers use less energy while add to background heating 
• some brands of air fryers reduce cooking time sharply

B Lee/Bright Sun Enterprises accept no liability for the consequences of any actions taken on the basis of the information provided.

Avenue Gardens, Regents Park, in winter garb, early 10/12/17

RICOTTA STUFFED CREPES WITH SUN BLUSH TOMS & ARTICHOKE HEARTS IN WHITE WINE SAUCE

A Special Occasion Treat for Vegetarians...

Crepes stuffed with a fluffy, nutty filling and a bold white wine sauce
make a worthy special lunch

First published Jan 2016

Sophisticated, with subtle flavours and textures, the dish is well worth the three stages of cooking.  Much of it can be prepared the day/s before serving.  

The recipe* was tested on someone who eats a lot of vegetarian food and someone beginning to experiment with vegetarian recipes. The dish should delight and intrigue most vegetarians and nearly-vegetarians.  It might not, perhaps, be a good introduction to the vegetarian beginner.  

The crepes are lower in fat than usual and the addition of wholemeal flours makes them even healthier.

This is not a frugal dish but it is for a special occasion. Leftovers will be fine on the second or third day after cooking.

Cost: £4
Serves 2-4

1.  Crepes: 

Ingred:
    3 large eggs
    2/3 cup/160 ml milk
    2/3 cup/160 ml water
    2 tbsp sunflower oil
    min 1/4-max 1/2 tsp salt
    80 gm/3 oz white flour
    30 gm/1 oz wholemeal flour
   
    butter or oil for pancake pan

Method:

1. Use stick/bowl blender to whizz eggs, milk, water, fat & salt
2. Add flour; stir then whizz 1 min. Scrape the bottom and sides to check all flour is incorporated 
3. Refrigerate 1-2 hours
4. Heat a heavy-bottomed 7 inch fry pan until moderately hot; brush lightly with fat 
5. Stir crepe mix with a whisk 
6. When pan is moderately hot, remove from heat; pour in a scant 1/4 cup batter and tilt pan to distribute 
7. Return pan to heat and cook about 2 mins or until bottom is golden and edges are starting to curl 
8. Flip; cook 30 seconds
9. Stack on a plate with strips of greaseproof paper to separate crepes 
10. Repeat until all the batter is used up 
11. Cool an hour, cover and refrigerate or put to one side for filling
12. These can be frozen if separated by a large piece of greaseproof paper between each crepe

2. White Wine Sauce

Ingred:

   1 1/2 cups/360 ml good veggie stock
   1 cup/240 ml dry white wine/white grape juice  (a medium wine glass)
   5-6 dried porcini mushrooms
  
   3 tbsp butter
   3 tbsp flour
   pepper & salt

Method:

1. Simmer stock, wine & dried mushrooms in a saucepan for 30 mins (not boiling but bubbles around the edges)
2. Strain liquid; discard mushrooms or put aside for another dish  
3. Heat fat in heavy saucepan; when it bubbles, add flour and whisk till flour is incorporated. Reduce heat to low; cook for a few minutes, stirring.  Slowly add hot stock, whisking continuously until sauce thickens
4. Cook gently a further  10 mins over low heat; season with pepper & salt

Tip: the sauce freezes well

3. Savoury Ricotta Filling

Ingred:
   6 oz/175 gm Ricotta
   1 egg

   50 gm/1.8 oz ground almonds
   65gm/2.3 oz plain 0-fat yoghurt
   25 gm/3/4 oz parmesan or soft goat's cheese

   1/4 tsp salt
   1/3 tsp dried or freshly grated nutmeg
   small handful whole almonds chopped into small but crunchy pieces  
   40 gm/1.5 oz sun-blush tomatoes 
    40 gm/1.5 oz artichoke hearts

Method:

1. Pre-heat oven to 325f, 160fan; 170gas; generously butter a dish 6 inches x 10 inches ('ish; bit bigger won't hurt) 
2. Whizz Ricotta & egg with stick or bowl blender
3. Whisk in ground almonds, parmesan and yoghurt; add salt, nutmeg and slivered almonds
4. Take a crepe and place it golden side down.  On the edge closest to you, place 2-3 tbsp ricotta filling in a horizontal line building up a little height
5. Add a few sun-blush tomatoes and artichoke hearts
6. Fold the edge closest to you over the filling, then the sides; roll away from you until you have an enchilada (or spring roll) shape.  Lay the crepes. seam side down, in the  buttered dish 
7. Cover the crepes with greaseproof paper then the dish with foil, sealing edges
8. Bake 30 mins
9. Serve with mixed lightly boiled veg and hot white wine sauce 

Tips: 

• There will be leftover pancakes; freeze & use for Crepes a l'Orange
• M&S sell an antipasti selection: sun-blush tomatoes, artichoke hearts, olives & capers; £3+ for a generous portion
• use semi-dried (sun-blush) tomatoes; sun-dried will be too salty

                                                      *adapted from Martha Rose Shulman's The Vegetarian Feast  

Please leave a Comment in the box below

 :

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.

SURVIVING CHRISTMAS 2017: MAINS PLUS TIPS FOR GETTING AHEAD

CHRISTMAS MAIN COURSES PLUS TIPS FOR BEING GOOD TO YOURSELF 

Classic Christmas Poinsetta

BRAND NEW CHRISTMAS MAIN COURSES FOR 2017

Frontier Turkey with Creamy Gravy & Buttermilk Biscuits, using frugal tasty cuts 

Luxury Steak, Potato & Onion Pie popular 67 recipe that's a cut above the rest

Vegetarian: Crepes stuffed with Ricotta, Sun-blush tomatoes & artichoke with White Wine Sauce a special meal for a special occasion 

Tips for getting ahead at the bottom of the page

LOW-FAT, HIGH FLAVOUR

Striped Turkey Meatloaf,  layered with peppers &  mushrooms

Guilt-Free Peking Duck, no deep-frying, easy, wallet-friendly

Meat Patties in Mushroom Gravy, surprise favourite with the older crowd

Glorious Asian Salmon, super simple & sensational; spicy & exciting

MAKE AHEAD

STEAK POTATO & ONION PIE. an Indulgence in every way

A luxurious Steak & Potato pie that's left every guy (and most women) happy

Luxurious Steak, Potato & Onion Pie
  North American/Asian fusion that's perfect for a singleton Christmas

This is a childhood dish, a fusion of Asian and North American cooking.  In times past both the onions and potatoes were deep-fried.  Which is why the pie was only made on special occasions and no more than a few times a year.  

Some might consider the pie a waste of good steak but it's an excellent way of making a tender, delicious cut go further.  And my goodness, it tastes fabulous.

67 developed different cooking techniques to reduce fat and increase fibre.     However, the high carb count and the cost of good steak will probably continue to make this an indulgence. 

Cooking is divided into four stages over 40 mins; it all comes together in a glistening glorious heap which is served immediately.  Leftovers reheat well.

This is one occasion to splurge on good meat; keep your eye out for regular bargains on steak.  

Cost: £5-7, depending on cut
Feeds: 1-2

Ingred:
   
   125gm/4oz onions, thinly sliced
   1-2 tsp olive oil
  
   250gm/8oz potatoes, in 1/4 inch slices (peels can be left on but if potatoes are not organic soak 20mins in 9 parts water & 1 part vinegar) 
   1-2 tbsp olive oil

   pepper & salt

   250gm/8oz rump or sirloin steak
   1/4 cup cornflour (not cornmeal)
   groundnut or other light oil

   water

Steak Marinade:
   1/3 cup med sherry
   1/4 cup reduced salt soy sauce* 

Method:

1. Heat a heavy bottomed frying pan until hot then turn heat to low; add olive oil & onions; cook slowly, stirring occasionally for 20-40 mins or until onions are soft and melting; decant into a bowl; keep warm (the frying pan will be used again later)
2. Drop the potato slices into boiling water for 3 mins - the slices will be 3/4 cooked.  Drain; pat dry with paper towel.
3. Pre-heat oven to 200C/400f/gas6; toss potatoes in oil and spread in one layer on a baking sheet; bake 20 mins, turning once, until beginning to brown and the edges begin to crisp; keep warm 
4. Cut steak in 2 pieces along its widest side; slice each across the grain in 1/3 inch/3/4 cm pieces; toss in a plastic bag with cornflour & shake until each slice is lightly coated; add to marinade; rest 20 mins
5. Remove meat from marinade; drain, catching the juices
6. Heat the frying pan over med-high heat, pour in a thin film of oil
7. When oil is hot, add beef slices in one layer (you may need to do this in batches); leave for 1-2 mins or until bottom is brown & a bit crispy; toss and cook a further minute; decant onto a plate; keep warm
8. Turn heat down to med; stir marinade & drained juices & add to the pan with a couple of tablespoons of stock, scraping away at the cooked-on bits
9. If gravy is too thick, add more stock; bring to a boil then simmer 5 mins
10. The gravy should be the consistency of double cream; season lightly
11. In a flat dish or on a platter, layer the onions & season lightly with salt & pepper; layer potatoes on top, season lightly; add steak slices; pour over gravy allowing it to settle in the crevices
12. Serve immediately

                                                                          *Amoy, Pearl River Bridge

Comments:

• 'There is something about the combination of steak, onions and potatoes smothered in intense gravy that is so satisfying but even with adjustments, it is rich.' Retired writer
• 'I'd have this all the time if my wife would let me.' Businessman

                                                               More steak on NavBar: Recipes I/Beef...

Please leave a Comment in the box below

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

FRONTIER TURKEY IN LOW-FAT CREAMY GRAVY WITH BISCUITS, an indulgence

Something like this was probably served from the back of the chuckwagon on the Wagon Trail as Americans colonised the 'Wild' West!

Turkey in low-fat Creamy Gravy served on Buttermilk Biscuits, Frontier style
'Wow! One of the best things you have ever made.' 'You've done it again!' Tasters

If you've ever enjoyed Food Network's Pioneer Woman, you'll know that food on the ranch is designed to replenish energy expended rounding up cattle, digging up fences and burning grass. 

67 loves the lifestyle portrayed on the programme and finds Ree Drummond's recipes ultra-tempting.  But, if living a city life, a cautious approach is recommended.  

This  recipe was developed as a frontier-lite main course, minimising fat/cholesterol levels and raising fibre, while maintaining an outdoors cowboy vibe.  

Worries that the dish would not work evaporated at first bite.  It was an absolute delight!   

Turkey legs can be tough, especially organic ones -- all that running around outside -- but carefully timed slow cooking tenderised the meat without losing its muscularity.   

The pale gravy was achieved with only a tiny bit of cream; it softened the buttermilk biscuit underneath but the top half of the biscuit* stayed crunchy, tender and fluffy.   

Start this up to two days in advance; both the turkey & gravy can be prepped ahead.  4 simple stages of prep (turkey, gravy, biscuits, assembly) make cook's life easier.  The instructions might sound complicated but truly they're not -- and its worth it!

Cost: around £7-£10 for organic, less for free-range
Feeds: 2-3; recipe multiplies nicely

Ingred:
   1 good sized turkey leg
   1 med onion, in chunks
   1 large carrot, peeled & in chunks (soaked in 9-1 solution of water & vinegar if not organic)
   1 large stick celery, peeled (treated like the carrot)
  water
   bay leaf
  
Creamy Gravy

    3 tbsp sunflower oil
    1/2 med onion grated or minced 
    3 tbsp flour (67 used spelt but wheat is fine) 
    1 3/4 cups/340ml turkey stock (from slow cooker)
    1/4 cup/60ml double cream
    1/4 tsp rosemary
    1/4 tsp thyme
    1-2 tbsp worcestershire sauce
    1/4 tsp pepper
    squeeze of lime juice (about 1/2 tsp) 

(Pepper & Lime Buttermilk Biscuits recipe is below) 

Method:

A.  Turkey:

1. Scatter onions, carrots & celery over bottom of slow cooker  
2. Lay turkey leg on top, fleshy side up
3. Add water to come to the level of the bottom of the turkey leg - don't submerge 
4. Add bay leaf
5. Cook on low 4 hours or until tender
6. Remove leg & set aside; strain liquid into a jug, discarding the veg
7. Cool both overnight; remove fat from stock
8. Tear turkey meat into good sized chunks; set aside

B.  Once turkey has cooked: Gravy

1. Heat oil in a saucepan on med high  
2. Add onions, stir for a few minutes  
3. Add flour, stir; cook, stirring, 5 mins or until it begins to turn brown
4. Take pan off heat; gradually add turkey stock, stirring continuously. 
5. Return pan to stove; stir till thick; add rosemary & thyme.
6. Simmer on a low heat for 10 mins.  The gravy should have the consistency of double cream.  If too thick, add a little more stock or water.  If too thin, add 1 tsp cornflour mixed with one tbsp cold water and stir till thickened.
7. Add Worcestershire soy and pepper.  If serving immediately, keep warm.  Otherwise cool and refrigerate overnight.

C.  On day of serving: Make Pepper & Lime Buttermilk biscuits

Ingred:

1 cup/125gm/4.4oz plain flour

1 tsp baking powder

scant 1/2 tsp salt

1/8 tsp baking soda

50 gm/1.7oz cold unsalted butter, in cubes

1/2 tsp coarse ground black pepper

zest of half a lime 

1/4 cup/60ml PLUS 1/8cup/30ml buttermilk**

Method:

1. Mix dry ingred together
2. Rub in butter until mix resembles peas
3. Stir in pepper & lime zest till well distributed
4. Add buttermilk, stir until it comes together; it will be soft and manageable
5. Preheat oven to 220c/425f/gas7
6. Dump dough onto a floured board; pat out into a rectangle 
7. Fold right side into the middle and left side on top 
8. Press lightly and repeat 6 to create light fluffy layers
9. Using a floured rolling pin, roll out into a rectangle 1inch/2.5 cm deep
10. Cut out 3-4 large round biscuits OR cut into quarters
11. Place on uncreased pan; brush tops with a little milk or buttermilk
12. Bake 12-15 mins in the middle of the oven until golden brown

D.  When ready to serve

1. Finely chop chives or parsley for garish, if using; set aside
2. Reheat gravy over moderate heat; it should be the consistency of double cream; add water or a cornflour-water mix as needed (see B. Gravy 6)
3. Add chunks of turkey; simmer until hot through; taste;  season, add lime juice
4. Take turkey/gravy mix off heat; turn heat to low; add cream; stir; return to hob 
5. Split buttermilk biscuits sideways, so you have a top and a bottom
6. Place bottom of biscuit in a bowl or a deep plate; pour a generous ladle of turkey and sauce over the biscuit; top with other biscuit half
7. Garnish with chives or parsley
8. Eat with a spoon

Comments:

• 'Well, you have done it again.  The biscuit is lovely.  Can't identify the spice that flavours it but it works so well, as did the stew-biscuit combo -- the biscuit didn't turn soggy where others turn into goo.  The turkey is so tender and makes a perfect warming winter dinner. I'm full and content.' Political Agent (Blogger: the spices are pepper & lime zest) 

• 'Wow!  One of the best things you have ever made!! Super creamy yet light and full of flavour.  The biscuit is crumbly and soft and melts in the mouth with the turkey and cream.' Wonder Woman Office Administrator.

Tips:

• This would also work for leftover cooked turkey and take much less time
• More fibre could be added by replacing a quarter of the plain flour with wholemeal

*inspired by Chef John

**replace buttermilk with milk that's  gone off OR 3/4 yoghurt, 
1/4 water OR milk + a couple of tablespoons of vinegar

                                              More mains on NavBar: Recipes II...

Please leave a Comment in the box below

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

SURVIVING CHRISTMAS 2017: SIDES, BREAKFAST & THE IMPORTANCE OF PLANNING

PART 111 OF 67GOINGON50 SEASONAL RECIPE COLLECTION: SIDES 

                                  (Part 1: Quick & Easy Family Recipes Pre-Christmas...)
                                                (PART 11: Appetisers & first courses)

CRANBERRY & RED WINE SAUCE: great on the plate & as a gift
Don't buy cranberry sauce without trying this easy recipe first;
supermarket jars will always rank well below this. 

THIS WEEK'S SIDES

Christmas Slaw: Sprout, Pear, Walnut & Cranberries, it'll get kids to love sprouts
No-Knead Rolls, easy soft pillowy buns perfect for breakfast, lunch or dinner
Simple Pickled Veg, new flavours & textures for 2017, easy-peasy



(TIPS FOR MAKING LIFE EASIER is at bottom of page)

WARM SIDES

 Hot Veg Carousel

2-potato champ

Carousel of Low-carb Veg, mouth-watering

Stir-fried Sprouts & Corn kid-pleaser 

Vegetarian Gravy muscular 

Two-potato Champ, healthy,   frugal

VERY QUICK

Potatoes Vinaigrette 

3-min Asparagus, Corn
& Pea Salad

3-min Asparagus, Pea & Corn Veggie 
                                       

15-min Potato Salad 
                                

New Potato Vinaigrette, old favourite; new twist
                
Smashed Potato Salad, frugal

          

BREAKFASTS

SIMPLE PICKLED VEG, Chinese style: Vegan, frugal, 'plain' opt

Get ready for a treat -- picked veg in under an hour!

Pickled crudités - some crispy & crunchy; some al dente
 (and Yes, I did forget the cucumber!)

''Wow!' 'Delicious!' 'I normally detest cauli but love these!' Tasters

I first encountered pickled veg at a central London hotel popular with foreign correspondents.  The basic recipe was astonishing -- super quick, tremendously easy with delicious punchy results. 

It's a simple method, made to be consumed on the day.   

There's a bit of veg trimming, a quick blanch in boiling water and then soaking in hot pickling liquid.  Results?  A colourful collection of people-pleasing crudités.  Definitely not run-of-the-mill.  

And they're not expensive, using ingredients found in most store cupboards. 

This recipe is 67's own blend.

Cost: £1
Serves: Many as a starter or on a buffet table

Ingred:

   1 large carrot, in sticks 
   generous handful cauliflower florets, slightly thicker than carrot sticks
   1/3 medium pepper, de-seeded, in finger size strips

   bowl of ice water large enough to take the above

The following are raw:   
   handful mushrooms, quartered
   handful peeled celery in strips the size of the peppers
   handful cucumber sticks, de-seeded 
   50 gm/2oz radishes, trimmed
   50 gm/2 oz sugar snap peas or mange tout, de-stringed

Pickling liquid:
    min 4 1/2tbsp, max 6 tbsp sugar (67 used 4 1/2)
    140 ml red wine vinegar 
      10 ml reduced-salt soy sauce (Amoy or Pearl River Bridge)
    150ml cold water or cold blanching water from veg
    1 tbsp grated ginger
    1 tbsp grated garlic
    1/2 star anise

pepper& salt

Method:

1. Bring a pot of water to the boil; add carrot sticks & cauliflower; reduce heat to med high; after 2 mins, add strips of pepper.  At the 5 minute mark, remove veg with slotted spoon or spider (saving blanching liquid), and plunge veg into ice water.  Leave a few mins; drain
2. Mix pickling liquid ingred in a saucepan; place over med high heat until steam rises from the surface and bubbles appear around the edge
3. Arrange cooked and raw veg in the bottom of a heatproof dish that will hold most of the veg in one layer
4. Pour hot pickling liquid over the veg
5. Leave to cool, stirring occasionally, until all is at room temperature 
6. Drain, reserving liquid
7. Arrange veg, sprinkle with sesame seeds, pepper & a little salt 
8. Refrigerate until ready to serve
9. Have cocktail sticks and plenty of serviettes on hand

Comments:

• 'They're delicious!.  I like the mushrooms best.  I don't normally like celery but the pickling makes them edible.'  Hospital governor + local council candidate
• 'Wow!  Incredible.  The snow peas are my favourite but the cauliflower is amazing.'  Wonder Woman Office Administrator
• 'Mmm..mmm! All the veg are delicious.  I am doing this for Christmas Day.  Normally I eat crudités as a chore but I love the cauliflower and I normally detest cauli!'  Political Agent

Tips:

• the leftover pickling liquid can be re-used once within 3 days
• a lighter pickling solution can be achieved by mixing 2-3 tbsp sugar, 75 ml white vinegar and 75ml cold tap or blanching water with your own choice of herbs and spices

                                            
                                       For more sides, go to NavBar/Recipes II/Sides...

Any questions or comments, please go to the Comments box at the bottom of this page

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.