With Thanksgiving looming, this week we’re exploring our favourite American recipes, perfect for this Thursday’s celebrations!
Hot Onion and Cheese Dip
2tbsp of butter
2 onions, sliced
8oz of cream cheese
1 cup of soured cream
6oz of Gruyere
zest of 1 lemon
crackers and veg to dip
Preheat the oven to 200C.
Fry the onions on a low heat until soft. Add the sugar and gently increase the heat to caramelize the onions. This should take around 15-20 minutes.
In a large bowl, combine the cream cheese, sour cream, and Gruyere. Fold in the zest and the onions.
Transfer the mixture into a large baking dish and bake in the oven for 15-20 minutes or until bubbling and golden brown.
Parmesan Roasted Asparagus
1 ½ lbs trimmed asparagus
½ cup of breadcrumbs
1 cup grated parmesan
2 cloves of garlic, chopped
salt and pepper to taste
Preheat your oven to 2000C.
In a large bowl, mix all of the ingredients ensuring your asparagus is coated.
Spread evenly on a large baking tray and bake in the oven for 10-15 minutes until the asparagus is tender and the breadcrumbs are crisp.
Brussels Sprouts with Bacon and Halloumi
2 cups of Brussels sprouts
2 tbsp olive oil
6 slices of bacon
1 cup of diced halloumi cheese
1 clove of garlic
salt and pepper to taste
Preheat your oven to 200C.
Fry your bacon until crisp and remove from the pan. Add the diced halloumi and fry for 1-2 minutes.
Wash and half the Brussels sprouts before tossing them together with the garlic, oil, salt, and pepper.
Spread evenly on a large baking tray and cover with chopped bacon and halloumi. Bake for 15 minutes, turning the sprouts halfway through.
The Ultimate Roast Turkey, according to Jamie Oliver
12 strips pancetta or thinly sliced streaky bacon
1 bulb garlic, broken into cloves
4 medium red onions, peeled
2 sticks celery, trimmed and chopped
1 big handful breadcrumbs
300 g minced pork
1 lemon, zested
1 pinch grated nutmeg
1 large free-range egg
12 small sprigs of fresh rosemary
4-4.5 kg turkey, at room temperature
2 carrots, peeled
1 large orange
2 tablespoons plain flour
1 1/2 liters chicken or vegetable stock
Preheat the oven to its maximum temperature.
Fry half of the Pancetta until crisp.
Peel and chop 2 garlic cloves and 1 onion. Add the garlic, celery, and onion to the pan and fry everything gently until soft and golden brown.
Take the pan off the heat and add the breadcrumbs. When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg and lots of salt and pepper, and mix everything together well.
Slice the remaining strips of pancetta or bacon in half and slice one peeled garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a halved strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls. Stab the thighs and drumsticks of the turkey in 6 places on each side. Push a little pancetta roll into each hole until it just peeps out.
Chop the remaining onions in half and slice the carrots thickly. Give your turkey a good wipe, inside and out, with kitchen paper, and place it on a board, with the neck end towards you. Find the edge of the skin that’s covering the turkey’s breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you’re careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes. Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out. Pop the orange in the microwave for 30 seconds to warm it up and stuff it into the cavity. Weigh the stuffed turkey and calculate the cooking time (about 20 minutes per 500g/1lb 2oz).
Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the chopped carrots, onions, remaining garlic, cover with tinfoil and place in the preheated oven. Turn the heat down right away to 180°C/350°F/gas 4, and roast for the calculated time, or until the juices run clear from the thigh if you pierce with it a knife or a skewer. Remove the tinfoil for the last 45 minutes to brown the bird. Carefully lift the turkey out of the tray and rest on a board that’s covered loosely with foil for at least 1 hour, preferably 2 hours for bigger birds. When the resting time’s nearly up, skim the surface fat from the roasting tray and add the flour and stock. Place the tray on the hob and bring to the boil on a high heat. When the gravy starts to thicken, strain it into a bowl.
Chocolate and Banoffee Whoopie Pies
2 heaped tablespoons cocoa powder, plus extra for dusting
350 g self-raising flour
175 g sugar
200 ml milk
100 ml nut or rapeseed oil
1 large free-range egg
For the filling:
240 g caramel
Preheat the oven to 170ºC/325ºF/gas 3 and line 2 baking sheets with greaseproof paper.
Combine the cocoa powder with a little warm water to form a paste, before adding the remaining whoopie ingredients. Mix into a smooth, slightly stiff batter.
Spoon equal-sized blobs, 2cm apart, onto the baking sheets, then place in the hot oven for 8 minutes, or until risen and cooked through.
Cool for a couple of minutes on the sheets, before removing to a wire rack to cool completely.
Once the whoopies are cool, spread ½ a teaspoon of caramel on the flat sides.
Peel and slice the bananas, then top half the pies with 2 slices of the banana.
Sandwich together with the remaining halves, and dust with remaining cocoa powder.