Happy Thanksgiving - Gobble Gobble!

Its that time of year again where Turkeys take over our menu's! with the run up to Christmas the American holiday thanks giving is a perfect starter to the festive feast. So get your oven pre-heated and your turkey ready and get cooking with our Step by Step guide to the perfect roast turkey.

Do NOT Stuff the Turkey

• The shape of the turkey cavity means that the stuffing may not cook evenly and more importantly, by the time the centre of the stuffing is cooked to a safe temperature, parts of the turkey will be overcooked and dry. 

Season the Turkey - Everywhere

 The best way to get a delicious turkey is to season it everywhere possible. 

• Generously massage salt and pepper inside the cavity, along with whatever other herbs and spices you're using. That’s right I said massage show that turkey some love and care it will help keep the meet tender and juicy.
• Use your fingers, or push a thin spatula under the skin of the breast to separate it from the meat. Fill this cavity with butter and any herbs you choose. This will infuse flavour into the meat whilst basting it from below the skin keeping the bird tender.
• Lastly, rub the outside skin of the turkey with butter or oil, and season with salt and pepper. This triple application of flavour will keep the bird moist and prevent a dry bird!

Wings Tucked, Legs Tied, Breasts Covered 

A properly prepared turkey will go a long way to ensure a successful roasting, and a very attractive bird.

• Pull the wing tips forward and tuck them under the breasts so they don't burn. This also keeps the turkey sitting nice and straight. 
• After seasoning, tie the legs together with kitchen string (This important step will ensure even cooking). Loosely cover the breasts with a piece of foil. This will help keep the turkey moist, and prevent the breasts from getting too brown. 
• Remove the foil for the last hour of roasting to brown the skin.

Cook Low and Slow! 

Leave the turkey out for one hour before roasting to bring it to room temperature and ensure a relaxed bird! Imagine going from a cold shower to a sauna, the first thing your body will do is tense up and it’s the same for your turkey.

• Cut two carrots, two sticks of celery, and an onion into large chunks. Place on the bottom of your roasting pan. Place the turkey, breast side up on top of the vegetables. 
• Roast at a moderate heat for approximately 12-15 minutes per pound (this is only an estimate to ensure your turkey is cooked either use a thermometer or pierce the thickest part of the turkey and check the colour of the juices, if they run clear you are good to go!).

Let it Rest, Let it Rest, Let it Rest!! 

Now, you are about to cut into the most perfect, moist turkey you've ever had, but STOP!!! Sorry, didn't mean to shout, but you must let the turkey rest for AT LEAST 20 minutes. 

When you remove it from the oven, cover it very loosely with foil, don't worry, it won't get cold; a covered turkey will stay hot for anything from 30 minutes to an hour depending on the size, so don't rush it. Letting it rest not only gives you time to finish the gravy, and the rest of the meal, but also allows the juices in the turkey to redistribute, which is the secret to moist, tender meat.

And that’s it, your ready to carve! Happy thanksgiving Everyone Gobble Gobble!!!

Gary Bates Viennese Mince Pies

Good Morning Bloggers! 

Well its a busy day in Lindley Land and  i have to say its a cold one! so today we are going to pass on a recipe for the weekend, one that will entertain the kids on a cold weekend and no doubt have you kitchen looking like a floury winter-land.

Gary Bates Viennese Mince Pies (yummy)

Follow these simply instructions and you cannot go wrong (can I lick the spoon when your done?)

For the sweet pastry:

4oz Plain flour

3oz Caster sugar

1 Egg

5 oz butter

1 Egg yolk 

Mix the flour, sugar and butter together until it resembles bread crumbs. Add the eggs but don’t over work the mixture and allow to rest while you prepare the filling. 

Now you need the need the Mincemeat Filling (make sure you tell your children there is no actual meat involved, my nan didn't and iv been scared for life!):  

7 oz Mixed peel                                                 1oz Stem ginger

7oz Shredded suet                                           7oz Currants

2oz Whole blanched almonds                          4tsp Mixed spice

¼ Pint Brandy                                                   7oz Raisins

7oz Cooking Apples                                          7oz Sultanas

7oz Soft dark brown sugar                                8oz Candied peel

½tsp Ground cinnamon                                     2 Oranges

¼ Pint Sherry 

Grate the zest of two lemons and two oranges, then squeeze out all the juice. Core and chop the unpeeled apples into small pieces along with the candid peel. chop the almonds into narrow slivers with a sharp knife (best the grown ups do this part)

.

Place all the ingredients into a large mixing bowl, along with the raisins, sultanas, currants, soft dark brown sugar, ground mixed spice, ground cinnamon and some freshly grated nutmeg.  Add the shredded suet and mix together. Cover the bowl with a clean cloth and leave the mixture overnight, giving the flavours a chance to develop and infuse together. 

Final stage now, are you keeping up? its the crumbly Viennese Topping: 

9oz Unsalted softened butter

9oz Plain flour

The seed from ½ a vanilla pod

2oz Icing sugar

2.5 oz Corn flour 

First mix all the ingredients together but don't over whip. Next you need to roll out the short crust pastry you made earlier and place into a greased pan then fill with the delicious mincemeat and pipe the Viennese topping on top! 

Sprinkle with a little sugar and bake at 200°C/Gas Mark 6/180°C Fan for 15-20 minutes until golden brown.

And when you all done and they have cooled your ready to tuck in with a nice cup of coffee and a Sunday paper!

Christmas Pudding to make your nan proud

Well today is November 17th which by my reckoning means we have just 38 days tills until the big man in red leaves our presents under the glistening tree and the turkey is in the oven getting golden and delicious!


So what better time to get your apron's on, warm the oven and prepare the most scrumptious Christmas Pudding! we have pestered our Lindley chefs to the point of despair to bring you the below top secret recipe. shhhh you didn't get this from me ok!

What You Need To Succeed:

2tbs Brandy

4tbs Rum

2tbs Guinness

1 cooking apple

110g sultanas

110g raisins

110g currants

110g suet

110g sugar

110g flour

75g breadcrumbs

1 carrot
2 eggs

1tsp mixed spice
1tsp ground ginger

Now the method in the pudding madness:

Mix together the suet and fruit and add the Brandy, Rum & Guinness and allow to soak overnight.

Sift together the flour and spices.

Add the flour, carrots & breadcrumbs to the fruit and gently beat together, scraping down on a couple of occasions before beating in the eggs. 

Place in individual containers and steam at 160C degrees for 1 hour.

Enjoy and remember just 38 days to go so you better get a riggle on!