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Saturday, November 28, 2015

Festivefunctions

Anexcitingrecipefor
new,delicious
memories
JACKIE CAMERON
THEfestiveseasonhasarrivedandwithitcomes
a variety of celebrations ranging from yearend
functions to New Years Eve.
For those of us in the culinary industry, every
occasionisregardedacelebrationandourjoyat
serving others keeps us motivated.
Forme,cookingandservingasumptuousmeal
forguestsonChristmasDayisoneofthehighlights
of working in a professional kitchen.
Inmyexperience,guestsatthistimeoftheyear
arerelaxed,cheerfulandgenerouswiththeirgrati
tudefortheeffortweputintoensuretheirmeal
ismemorable.So,Iaskyoutopleasebemindful
oftheteamatworkpreparingyourmemories;now
and in the future too. Bookings for my bespoke
cooking classes have been overwhelming.
AclassthatspringstomindisourThaiflavours
course.ItwasinspiredbyatriptoThailand,afew
yearsback,butfondmemorieslingerandtodayIm
going to share an exciting recipe with you.
Itcomprisesahot,searedslicedbananawithdeli
ciouslydecadentchocolatesauceallwrappedinside
apancakeandheated.Whilewritingthesewords
I recall walking down the streets of Bangkok.
Ihavealsodecidedtoincludearecipefordeli
ciousporkfilledandstuffedturkeywithcoalroast
edsweetpotatoes.Thisisanappealingalternative
tothetraditionalturkeyandgammonthatwe(as
afamily)havealwaysenjoyedonChristmasDay.
Getoutthoseknivesandstarttunnelboning.
OhyesImconsideringofferingatunnelboning,
knife sharpening and carving class for next year.
Heres to making this December a memorable
festiveseasonwiththemanydeliciousdelicacies
youll be creating for your family and friends.
Visitwww.jackiecameron.co.zatofindoutmore
aboutmywomenschefrangemenstocome
shortly;rememberJackieCameronCooksAtHome
and all my foodie adventures.
Ialwayslookforwardtohearingfromyousosend
an email to: jackie@jackiecameron.co.za
Jackie Cameron owner of Jackie Cameron
School of Food & Wine in Hilton, KZN email
for enquires. For the latest on local foodie news
add me as a friend on Facebook. Find me on
Twitter: @jackie_cameron and Instagram: jackie
cameronincolour
Food styling and recipe development by Elaine
Boshoff
All photos taken by Kate Martens Photography.
Contact details: 0828798328, www.katemar
tens.co.za Twitter: @kate_martens

PHOTOS: KATE MARTENS

WeberstuffedChristmasturkeywithcoalroasted
sweetpotatoesandWebergrilledfreshasparagus
Serves 8 portions
Stuffed Turkey
Ingredients:
3,5kg whole turkey, deboned (will weigh about
2,5kg after complete deboning)
500gr pork fillets, smoked if possible, with all
sinew removed
Stuffing
Ingredients:
160g onions, chopped
295g bacon, chopped
500g pork sausages, mince removed from the
casing
250g chicken livers, cleaned
35g pecan nuts, roasted and roughly chopped
3 whole eggs
90ml brandy
2,5ml nutmeg powder
125g fresh breadcrumbs
ORYX salt and black pepper, to season
Method:
Saut the onions and bacon together, set aside.
Mix all the ingredients together. Season well with
the salt and black pepper.
Put a layer or two of plastic wrap on your board.
Lay the turkey flat onto a working surface, skin
side on the outside or downside. Take a rolling pin
and lightly flatten the turkey to get an even thick
ness.
Place the stuffing on the turkey meat, not plac

ing all the way to the end, leaving an open space

to prevent the stuffing from oozing out when roll
ing.
Place the pork fillets in the centre of the stuff
ing, like a long tube (like top to toe).
Roll the turkey tightly, using the plastic to help
this process, creating a long roll. Now truss the
turkey roll, using string (use a mediumweight,
natural, undyed, all cotton string).
Take a piece of string (almost 10 times the
length of the turkey roll) and wrap this around the
length of your turkey (making sure the end sides
are tucked in well) to almost form a loop knot
this tightly. Then do the width; take your string
from the bottom and start wrapping the turkey
widthways and when getting to the already cen
tred, tight string tuck this string under the centre
string and continue going around the turkey. Keep
these string lines as close as possible to keep the
filling tight (2cm is ideal).
Weigh the turkey roll; it should weigh about
3,5kg, this will determine the cooking time. For ev
ery one kilogram the turkey needs to cook 20 min
utes of cooking. Plus then an extra 90 minutes.
The turkey roll will be cooked on the Weber, us
ing indirect heat (placing 35 coals on each side).
Place the turkey onto the ready to use hot We
ber Grill, close the lid. The temperature should be
about 210 degrees Celsius. Try not to open the lid
during the cooking time.
The temperature will drop to around 180 degrees
Celsius after about an hour or so but should not

go any lower. Cook the turkey for about 2,5 hours

(depending on its weight).
Remove from the Weber, cover with foil and al
low the turkey to rest for about 15 minutes. Re
move the string, cut into slices and serve.
Sweet Potatoes
Ingredients:
2 (1800g) super large sweet potatoes
Method:
Take a fork and poke the sweet potatoes. Place
the sweet potatoe, in the Weber between the indi
rect heat coals. Ensure the sweet potatoes are re
ally large, they will cook for the same time as the
turkey.
When cooked and really soft remove from the
Weber, and serve with lashings of butter, salt and
black pepper.
Asparagus
Ingredients:
2 punnets fresh asparagus
Method:
Hold both the ends of the asparagus and bend,
allowing the asparagus to snap. Keep the tip and
throw away the bottom woody piece.
About 10 minutes before the turkey is being re
moved from the Weber, place the asparagus onto
the grill next to the turkey, to grill. When removing
the turkey, the asparagus should also be cooked
and seared beautifully.
Season well with salt and pepper.

Pancakeswithgrilledbanana,Frangelicochocolatesauceandroastedhazelnuts
Serves 4 portions
Pancakes
Ingredients:
250ml cake flour
Pinch fine ORYX salt
250ml full cream milk
1 whole egg
15ml SUNFOIL sunflower oil
Method:
Whisk the flour and salt together.
Add the milk, egg and oil, whisking well to com
bine.
Place the batter into the refrigerator for about
an hour.
Grease a nonstick frying pan and using a small
ladle scoop the batter and pour into the pan, cre
ating a thin, even layer of batter.
Cook for a few seconds then turn the pancake
around and cook on the other side, when cooked,

Method:
In a frying pan, melt the butter. When nice and
sizzling, add the banana slice. Fry them on both
sides, getting them fried until golden do not over
fry as this will make them mushy. Set aside.

set aside.
Grilled Banana
Ingredients:
30gr salted butter
2 whole bananas, peeled and cut into about
2cm slices.

Frangelico
Ingredients:
100gr good quality dark chocolate
50ml MILLAC cream
15ml Frangelico liqueur
Method:
Melt the all the ingredients together, over a
double boiler.
Extra:
50gr hazelnuts, roasted and roughly chopped.
Putting the dish together:
You can either layer the pancake and banan
as. Drizzle the chocolate sauce over and sprin

kle on the hazelnuts. Or you can make individual

pancakes, with bananas inside, folding the pan
cakes closed. Drizzle the chocolate sauce and
sprinkle the hazelnuts over.