Jack is Cooking Christmas Dinner

Well Hello Internet!

So the last 10 posts have all been about Christmas Dinner, and i made so many things, that they’ve been pushed off the main page here.  so i decided to make one conglomerate posting with everything i made!

Heres what Rosie and I made (if you click on the links you will be taken to the individual post):

Gluten Free Croissants
Gluten Free Chipolata Sausages
Gluten Free Pancetta Chestnut Stuffing
Ginger-Garlic Brussel Sprouts with Leeks
Mashed Carrots and Swedes
Roast Potatoes
Roast Turkey
Glazed Ham
Turkey Gravy
Gluten Free Mini Key Lime Meringue Pies
and
the Leftover Sandwich

Enjoy, and Happy Christmas to Everybody!

Jack

Jack is Cooking Christmas Leftovers Sandwiches! (on GF Bread!)

Well Hello internet!

So obviously we made a whole load of food, and so there was many many leftovers!

almost better than the meal, is the sandwiches you can make afterwards!

Heres how i make mine:

first the bread (gluten free here):

then i put some gravy on one side (if you put it in the fridge overnight, it will turn into a kind of gravy jelly!  its perfect for spreading on sandwiches, and if you want it to turn back to gravy just heat it up)

Then some stuffing
Then on the other side i put some of the Carrots, and also some of the Brussel Sprouts
Then some Turkey, and some Ham
And then a little more Gravy!
Then put the two halves together for one hell of a sandwich!
mmm mmm delicious!

Jack is Cooking Gravy

Well Hello Internet!

So GRAVY!  that’s pretty important in the whole meal…

what you’ll need:
turkey stock (you can make this from the giblets of the turkey while the turkey is roasting)
drippings from pan
kuzu root (2 tablespoons)
water (4-5 tablespoons
s+P
a little lemon juice
a little champagne

after you take the Turkey out of the oven, save the drippings and the pan.
in a bowl mix the kuzu root and the water together, until you have a paste.  it will be kind of like when you put corn starch and water together.

then over low heat, put the turkey pan with the drippings, and mix in the kuzu paste to make a kind of roux.  cook for about 4 minutes

then slowly pour in the stock, a cup at a time mixing constantly to prevent any lumping from happening.
season with salt and pepper and cook for a further 10-15 minutes over low heat.

i decided that a little lemon juice was necessary and also a little champagne!

mmmm mmmm delicious.

p.s. somehow no pictures were ever taken of the gravy.  sorry!

Jack is Cooking Roast Turkey!

Well Hello Internet!

So the main event of the Christmas Dinner : Turkey!  well almost the main event, there is ham also.

But anyways, the Turkey!  this is actually pretty easy and almost impossible to screw up.
you can put whatever herbs and spices you want on it, but we had a heritage breed turkey, and honestly its so darn good that it doesn’t need anything except butter and stuffing!

So we took the turkey, and i put some of the delicious pancetta chestnut stuffing and i stuffed it in both ends.  then i took a whole lot of butter and rubbed it all over the turkey.

so somebody might notice that my turkey might be upside down.  however, i think its right side up.  and thats  because the skin on the breast is delicious, and if its in the bottom of the pan it gets soggy.  this way it gets really nice and crispy.  so BREAST UP!
after you’ve covered it in butter, put maybe an inch of water in the pan.  this is important.  very very important!  its the key to moist turkey!  then put tin foil over the whole thing.  but try to have it not touch the turkey.  imagine almost a tent of tinfoil.   this will contain some of the steam from the water, but let some out too.
Then roast it at 350 for about 20 minutes per pound, or until the internal temperature reaches 175°.  for our turkey it took 4.5 hours.  when there is going to be about 45 minutes to an hour left cooking, REMOVE THE TINFOIL  this will allow the skin to get crispy!
  take it out and let it sit for another 30 minutes to an hour
 it will eventually get to 180°
then get your carving tools out and carve away!  Save the pan and the drippings to make Gravy
mmmm mmmm delicious

Jack is Cooking Thanksgiving Leftover Empanadillas

Well Hello Internet!
As always, there is leftovers from thanksgiving, and normally i take all these different things and i make a big turkey pot pie out of them.  However this year we had LOTS of leftovers, and after picking for 2 days, and countless sandwiches, i decided that the pie i was going to make needed to not taste like thanksgiving anymore, because everybody was pretty bored of it by now!
So i decided to make Empanadillas (which are a kind of Tapas) out of the leftovers, and the greatest part is, that pretty much all the ingredients are from the leftovers, with only 2 added ingredients!
Heres what i used:
Leftover Roasted Peppers, and Asparagus
Leftover Turkey, and Ham (we had a ham also for thanksgiving this year)
This isn’t a leftover: one small chopped onion
You will also need:
some garlic
2 tomatoes (or canned diced tomatoes- i used some leftover homemade tomato sauce)
paprika
saffron
chipotle powder
lemon
salt and pepper
puff pastry
1 egg plus some water
olive oil
So i sauteed the onion in the olive oil until the onion was soft
Then i added the paprika (about 1-2 teaspoons), and a couple of strands of saffron.
Then i added the tomatoes.  i covered the pan and cooked over low heat for 15 minutes.
After 15 minutes, i mixed in the turkey, ham, and roasted peppers into the mix.  this i left uncovered and cooked for another 10 minutes or so, to let all the tomato-ey goodness soak into the turkey.
i decided it needed a little kick so i put in a tiny bit of chipotle powder, and squeezed some lemon juice in.
Then i cut circles out of the puff pastry dough (i used the frozen stuff.  puff pastry takes forever to make!)  i put 1 or 2 tablespoons of filling on the circles.
Folded them over and crimped them with a fork.  Then i brushed them with my egg wash.  The egg wash is just one egg, with a little water mixed in.  This makes the pastry nice and golden when it cooks.
baked them for 20 minutes at 350°
heres how they turned out!
These things are ridiculously delicious, easy to make, and much more interesting than the classic leftover pot pie!
mmmm mmmm delicious!