Everyone loves a roast turkey for Christmas but we're all put off by complicated recipes with more ingredients than you could poke a stick at.
This easy recipe uses only 5 ingredients which will get you roasting that Christmas turkey in no time.
1 hour, 55 minutes
1 hour, 55 minutes
Make sure you begin defrosting the turkey in the fridge the day before.
2kg frozen rolled turkey breast
1 orange, juiced
40ml (2 tablespoons) olive oil
Rosemary sprigs and gravy, to serve
1.5 kg baby desiree potatoes
Preheat oven to 180°C.
Defrost turkey in the fridge overnight. Place in a large roasting pan with the foil on and roast for one hour 15 minutes. Remove the foil.
Combine orange juice and oil together and use to baste the turkey breast. Return to the oven.
Place potatoes on a tray. Season. Drizzle with olive oil. Toss. Roast with the turkey for a further 40 minutes.
Slice the turkey, garnish with rosemary and serve with potatoes and gravy.
This is a modern take on the traditional Italian lasagne using meatballs.
you can shape the meatballs to suit your liking and grate extra parmesan and mozzarella to server.
500g pork and veal mince
35g (1/2 cup) fresh breadcrumbs
1 egg, lightly whisked
2 tbsp chopped fresh basil
1 tbsp extra virgin olive oil
2 x 400g bottle Napoletana sauce
10 dried lasagne sheets
200g thinly sliced smoked ham
250g (2 1/2 cups) coarsely grated mozzarella
375ml (1 1/2 cups) water
25g (1/3 cup) finely grated parmesan
Fresh basil leaves, extra, to serve
Line a baking tray with baking paper. Place the mince, breadcrumbs, egg and chopped basil in a large bowl. Season well. Use clean wet hands to mix until well combined. Shape heaped tablespoonfuls of the mince mixture into balls. Transfer to prepared tray. Cover and place in the fridge for 30 minutes, if time permits.
Heat the oil in a large non-stick frying pan over medium-high heat. Cook the meatballs, in batches, for 5 minutes or until browned, then transfer to a plate.
Preheat the oven to 180°C/160°C fan forced. Lightly grease a 19 x 26 cm baking dish. Lightly spread one-third of the Napoletana sauce over the base. Cover with a layer of lasagne sheets, breaking the sheets to fit, if necessary. Spread with one-third of the ham, half the meatballs and one-third of the mozzarella. Repeat with half of the remaining Napoletana sauce, another layer of lasagne sheets, half of the remaining ham, the remaining meatballs and half of the remaining mozzarella. Finish with the remaining sauce, lasagne sheets, ham and mozzarella.
Pour over the water and sprinkle with the parmesan. Cover with baking paper and foil. Bake for 40 minutes. Remove foil and paper. Bake for 10-15 minutes or until golden. Set aside for 10 minutes before serving. Sprinkle with basil leaves.
This is an easy to prepare beef stir-fry recipe which you can put together quickly and enjoy. I like to throw in extra veggies that might be lying around in the crisper of the fridge to add some extra colour and freshness. Carrots and Cauliflower are good examples to use.
2 hours, 15 minutes
2 hours, 15 minutes
You can marinate the beef overnight if you have more time, this will make the beef more tender and absorb more flavour. You can also use a rice cooker if you have one to prepare the rice quicker.
1/4 cup oyster sauce
1 tbsp dark soy sauce
1 tbsp dry sherry
2 garlic cloves, crushed
Medium size piece ginger, peeled & grated
1 tsp caster sugar
500g rump steak, trimmed and cut thinly into diagonal strips
2 1/2 tablespoons peanut oil
4 green onions, sliced diagonally
2 heads of broccoli, trimmed
1 large carrot, peeled and cut into thin strips
1 tbsp water
1/2 cup cashew nuts
Steamed Jasmine Fragrant Rice
Combine oyster sauce, soy sauce, sherry, garlic, ginger and sugar in a ceramic bowl. Add steak. Stir together to combine. Cover and refrigerate for 2 hours.
Heat a wok or large frying pan over high heat until hot. Add 2 teaspoons oil. Add a quarter of the beef. Stir-fry for 1 to 2 minutes or until browned. Remove and place onto a plate and cover. Repeat with remaining oil and beef in 3 batches.
Add remaining 2 teaspoons oil to wok or pan. Add green onions and stir-fry for 1 minute. Add broccoli and carrot stir-fry then for a further minute. Drizzle water over vegetables. Cover and cook for 1 minute or until just tender.
Return beef to wok with cashews. Stir-fry for 1 minute or until heated through.
Serve with steamed rice and top with fresh coriander
You can also boil any other vegetables you have available to serve along with the mash potato to add colour. For convenience you can also strip the meat off the bone before serving.
1/4 cup (60ml) olive oil
2 brown onions, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1/4 cup (40g) plain flour, for coating
Salt & freshly ground pepper
8 (about 1.5kg) veal osso bucco
1 cup (250ml) white wine
400g can diced tomatoes
1 cup (250ml) Campbell's Real Stock Beef
Chopped fresh parsley
Creamy mashed potato
Preheat oven to 160°C. Heat half the oil in a large non-stick frying pan over medium heat. Add onions, carrots, celery and garlic to the pan. Cook, stirring occasionally, for 8 minutes or until softened. Remove from pan and set aside.
Season flour with salt and pepper. Coat osso bucco in flour, shaking off any excess. Heat remaining oil in the frying pan over medium-high heat. Add meat and cook for 2-3 minutes each
Increase pan heat to high and add the wine. Boil for 2 minutes, scraping any remaining meat off the base of the pan. Stir in the tomatoes and stock. Bring to the boil. Pour over the meat in the dish. Ensure the meat is covered by the liquid. Cover with a lid and cook for 1 3/4-2 hours or until the meat is very tender and the sauce thickens.
Serve sprinkled with parsley and accompanied by the mash potato.
Here is an easy meatballs recipe you can whip up in a Thermomix, great to have as a meal on their own served with your choice of pasta or as a starter/side dish.
You can use 2 tins of diced tomatoes instead of Passata. You can also substitute one type of meat for the other by doubling the amount of either one you prefer.
350 g veal mince
350 g pork mince
40 g Pine nuts
35 g bread
1 lemon, Zest and Juice
20 g parmesan
1 Small Onion halved
4 sprigs basil
sea salt & pepper to taste
700 g Passata Sauce
375 g water
30 g Vegetable stock paste
2 teaspoons lemon juice
Blitz Veal and Pork meat in your TM bowl, 4-5 Secs/Speed 7. Put aside and clean bowl.
Put Pinenuts in your TM bowl and roast 5mins/Varoma/Speed 1.
Add the Bread and the Lemon Zest to your TM bowl and chop 15 Secs/Speed 7. Put aside. No need to clean bowl.
Put Parmesan into your TM bowl and grate 20 Secs/Speed 9. Tip into bowl with bread and lemon and leave aside.
Put in Onion (halved) and Basil leaves, chop 3 secs/Speed 7.
Add your bowl with the pinenuts, lemon and breadcrumbs into the TM bowl and the minced meat. Season with Salt and Pepper and give a little stir with your spatula and then mix 30 secs/Reverse/Speed 2.
7. Lightly spray your varoma tray and dish. Make mixture into small balls and then put on your varoma tray and dish. Do not put any balls right in the middle of the tray. Leave the varoma dish to the side.
Pour into clean bowl, Passata and Water. Put in TM Vegetable stock and lemon juice. Stir 5 Secs/speed 3.
Place lid on TM bowl, then place the varoma dish and tray on top of lid. Put Varoma lid on and cook 30mins/Varoma/Speed 2.