This year AVOCA is all about making Christmas easier for you, giving you more time to relax and enjoy the festive period with family and friends. From the main event to all the trimmings and even the dessert, AVOCA’s recipes are foolproof and are sure to keep everyone merry this Christmas!
The Perfect Roast Turkey
- 1 x (6kg) fresh turkey
- 1 x large bunch fresh thyme
- 1 x lemon, halved
- 1 x white onion, quartered
- 1 x head garlic, halved crosswise
- 80g melted butter
- Freshly ground black pepper
- Preheat the oven to 180C/Gas mark 4. Take the giblets out of the turkey and wash the turkey inside and out. Dry very well. Keep the giblets for the gravy if you wish.
- Place the turkey in a large roasting tin. Sprinkle generously with salt and pepper in the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, onion and the garlic. This will give a very fragrant taste to the meat.
- Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. This prevents the legs and wings from burning and keeps the bird nice and plump.
- Roast the turkey for 2 1/2 hours, basting from time to time with the juices, until the juices run clear when you cut between the leg and the thigh, or alternatively you can use a thermometer and when temperature reaches 165°F its ready to go.
- Remove the turkey to a cutting board and cover with foil; leave it to rest for 20-30 minutes. This is a very important step as this allows all the juices settle back into the meat.
- Carve your masterpiece and enjoy with all your festive trimmings!
Brussel Sprouts with Pancetta and Chestnuts
- 1kg small, very fresh sprouts
- 100g diced pancetta
- 225g glazed cooked chestnuts
- ½ bunch chopped fresh parsley
- Salt and freshly-ground black pepper
- Cut each sprout in half or keep whole and score the bottom on the sprout to help the cooking process.
- Heat a large pan of salted water to boiling point and cook the sprouts for 2–3 minutes, depending on how ‘al dente’ you like them. They should still be very bright green in colour. Cool down quickly in a bowl of ice water. Drain and keep aside.
- In a large heavy bottomed pan sauté the pancetta until golden. Add the chestnuts and cook for a further 3 minutes.
- Add the Brussel sprouts, salt and black pepper, cook until sprouts are heated through, 5-8 minutes. Add the parsley at the end.
Award-Winning Herb Stuffing
- 1 x large country-style bread loaf with crust, cut into ½ inch cubes
- 150 grams unsalted butter
- 2 x white onions, finely diced
- 2 x garlic cloves, finely diced
- 1 x large bunch chopped fresh parsley
- 1 x small bunch chopped fresh sage
- 1 x small bunch chopped fresh thyme
- Freshly cracked black pepper
- Preheat the oven to 180°C/gas mark 4.
- Spread bread on large rimmed baking sheet. Bake until bread is dry and crunchy, about 15 minutes. Cool and set aside.
- Melt the butter over a medium heat. Add white onions and garlic and cook gently until translucent. Do not brown the onions.
- In a large bowl combine onion mix, bread and fresh herbs.
- Generously butter 13x9x2-inch baking dish. Place stuffing inside and bake for 20-25 minutes until golden. You can also stuff your turkey with the stuffing if you wish.
Scrumptious Chocolate Bombe
- 300g rich tea biscuits
- 200g milk chocolate
- 200g 70% dark chocolate
- 100g 85% dark chocolate
- 80 grams malt chocolate balls
- 80 grams honeycomb pieces
- 150g golden syrup
- 250g butter
- Slightly crush the biscuit, honeycomb and malt balls, not too much or they will turn to dust. You want nice bite-size pieces throughout the bombe.
- Line a 2lb size bowl with baking paper.
- Place another bowl over boiling water and add the chocolate. This will melt the chocolate easily without direct contact with heat. Keep stirring to combine evenly. Add the butter and golden syrup. Mix well and set aside.
- Add all the biscuit mixture to the melted chocolate and combine well.
- Pour mixture into your lined bowl and tap on hard surface to get as many air bubbles out. Pat down the surface, cover and place in the fridge for 2-4 hours until set. Overnight would be ideal.
- Turn over the bowl and lift out the baking paper. You should get a dome shaped chocolate bombe.
- Decorating tips:
- Drizzle with melted white chocolate and snowflake sprinkles
- Add chocolate shavings, extra honeycomb shards and dust with icing sugar
- Pour over a spiced fruit compote & decorate with fresh winter fruits and berries