Easy Holiday Recipes

Delicious Holiday Food

Roast Leg of Lamb

One 5 to 7 pound leg of lamb
12 to 15 garlic cloves, peeled
Lemon pepper
Crushed dried rosemary
1/4 cup of olive oil

Make small holes in flesh of lamb with paring knife. Insert a clove of garlic in each hole. Rub the meat with oil and sprinkle liberally with lemon pepper and rosemary. Rub spices into meat with fingers. Preheat oven to 450ºF. Bake lamb at 450ºF. for the first 20 minutes, reduce heat to 375ºF. and roast for 20 to 25 minutes per pound for medium. Let the lamb sit a few minutes before you carve it.

Glazed Roast Pork

Feature Box

1.6kg boneless pork leg roast
2 tsp olive oil
3 tsp salt
1 tsp ground ginger
1 tsp ground coriander
6 potatoes
½ cup chicken stock
1 tsp Worcestershire sauce
½ cup marmalade
sautéed cabbage and peas, to serve

1. Preheat oven to 425 ºF (220°C). Remove pork from packaging. Pat dry with paper towel. Score rind with a sharp knife, careful not to cut elastic

2. Place pork into baking dish. Rub with olive oil. Rub in combined salt and spices. Bake for 20 minutes to crispen the crackling. Peel potatoes, cut into chunks. Toss with a little oil.

3. Reduce heat to 360 ºF (180°C). Add potatoes to baking dish. Continue to cook for 1 hour or calculated amount of time needed. Transfer pork to plate, cover with foil and rest. Transfer potatoes to another baking tray. Keep warm in oven.

4. Place baking dish onto stove top. Heat over medium heat. Add stock and sauce. Stir with wooden spoon, scraping sediment from the base of dish. Stir in marmalade.Simmer for 10 minutes until thickened.

5. Slice pork. Serve with crackling, vegetables and marmalade sauce.

Note: Cooking time should be approx 20 mins per pound (500g)

New England Roast Turkey with Chestnuts and Fruit

CHESTNUTS AND FRUIT
2 cup Fresh or canned chestnuts;
6 Quince or 3 tart apples
1 sm Lemon
1/4 lb Butter
1 cup Apple cider
1 cup Hard apple cider or apple
1 ccup Fresh chicken or turkey
3 tb Applejack or Calvados
Salt
Pepper
12 lb Turkey
1/4 lb Butter
Salt
Pepper

PREPARATION: If using fresh chestnuts, heat oven to 400ºF. With a small, sharp knife, cut a slit in each fresh chestnut, spread in a shallow baking pan, and roast for 15 to 20 minutes. Peel off both outer and inner skins while still warm. If they cool and become difficult to peel, reheat. Peel and core quince and cut into 1-inch chunks. Squeeze 1 tablespoon lemon juice over quince and toss. Melt 4 tablespoons of the butter in a large frying pan. Add chestnuts and quince and saute over low heat until soft, about 5 minutes. Add the ciders and stock, bring to a simmer, and reduce liquid to about 1/2 cup, about 20 minutes. Add applejack or Calvados and season to taste with salt and pepper. Stir in remaining 4 tablespoons of butter. Chestnut and fruit mixture can be made a day ahead.
COOKING AND SERVING: Heat oven to 425ºF. Rub the turkey with the butter and sprinkle generously with salt and pepper. Put turkey on a rack in a roasting pan and roast in preheated oven for 15 minutes. Reduce heat 325ºF and cook turkey, basting often, until internal temperature reaches 140ºF, about 3 1/2 to 4 hours. (Allow approximately 20 minutes a pound for roasting.) Gently reheat chestnut and fruit mixture. Carve turkey and serve with chestnuts and fruit on the side.

Quotes

"Celebrate the happiness that friends are always giving, make every day a holiday and celebrate just living!" - Amanda Bradley
"There is no sincerer love than the love of food." - George Bernard Shaw
"Not what we say about our blessings, but how we use them, is the true measure of our thanksgiving." - W. T. Purkiser