Thanksgiving
Dinner
Pasta sanza vino e come il cuore
sanza amore
Pasta without wine is like a heart
without love
Soothing
Yam soup
Marinated
Roast Turkey with Gravy
Herded
Mashed Potatoes
Chocolate
Pumpkin Chiffon Pudding
Soothing
Yam soup (serves
8 )
Ingretients
2
kg Yams
1
liter of water to boil sweet potatoes
50
ml grape seed oil
15
ml fresh ginger finely chopped
5
ml cumin
15
ml fenugreek seeds
15
ml loosely packed fresh fenugreek leaves
5
ml fennels seeds
pinch
f salt and fresh ground pepper
Method
1.
Put the yams in a medium sized saucepan and cover with the water.
Bring to a boil over medium-high heat and cook until tender, about 12
to 15 minutes. Transfer potatoes to a blender, adding just enough
water to help it blend smoothly. Blend until there are no lumps and
the soup is creamy and smooth.
2. Pour grape seed oil into a small
skillet and place over medium-high heat. Add ginger and cook for one
minute and then add fenugreek seeds, cumin seeds, fennel seeds,
fenugreek leaves, salt and pepper and cook spices for about 30
seconds. Add the yam soup and mix until the spices are evenly
distributed. Serve hot
Honey
Roast Turkey with Gravy
Brining
Solution
500
ml salt
500
ml honey
8
liters o water
5
kg turkey, fresh or thawed
For
the Roast Turkey
2 whole
carrots
2 stalks of celery
2 onions, skin on, cut in half
1 bulb of garlic, peeled
Salt
Fresh ground pepper
For
the Gravy
500 ml of red wine
50 ml of cornstarch
50 ml of water
Method
For
the Brining Solution:
1Stir salt, honey and water together
until salt has dissolved.
2.Place brining solution into a picnic
cooler or container large enough to hold the turkey and brine. If
using a cooler you’ll need 3 or 4 freezer packs to keep it cool.
3.Put turkey into the brine and either
cover it with the freezer packs and close lid, or place container
into a refrigerator. Leave to brine overnight.
For
the Roast Turkey:
1. Preheat oven to 225 C.degrees.
2. Take turkey out of brine, rinse and
pat dry with a towel. Tie legs together with butcher’s twine.
3. Assemble carrots, celery, onion and
garlic into a roasting pan to form a rack for the turkey to rest on.
Place turkey onto the vegetable rack and then place in oven. Roast
for 15 minutes at 225 C degrees, and then turn oven down to 190 C.
degrees without opening the door. Roast for 20 minutes 500 gr ,
4. When finished, take out of oven and
place on a platter to rest for at least 20 minutes. Cover with foil
to keep warm.
For
the Gravy:
1. Take vegetable rack out of roasting
pan and discard. Skim off any fat and reserve the turkey juices in a
glass-measuring cup.
2. Heat the pan over medium-high heat
and then pour in wine to deglaze, scraping up any brown bits from the
bottom of the pan.
3.Mix the cornstarch with
the water and stir until it is smooth.
4.Pour turkey juices back
into the pan and bring to a simmer. Add cornstarch mixture
whilestirring and continue to stir until thickened
Herded Mashed Potatoes (
serves 8)
12 large potatoes peeled and
cut into medium chunks
pinch of salt
350 ml heavy cream or milk
15 ml of each fresh sage
,rosemary and thyme
100 ml butter cut into
piesces30 ml fresh cut parsley
Fresh ground pepper to taste
1.Put potato chunks in a large saucepan
over high heat and cover with cold water. Add salt and bring to a
boil. Lower heat and simmer until potatoes are tender, about 20
minutes.
2.In a small saucepan over medium
heat, combine cream and all the herbs except parsley and bring to a
simmer. Turn off heat and cover, allowing herbs to infuse for 15
minutes.
3. Drain potatoes well and pass
through a food mill (or use a masher). Add butter and gradually stir
in cream until potatoes have the desired consistency (you may not
use all the cream)
4.Stir in parsley, season with
additional salt and pepper, and serve immediately.
Chocolate Pumpkin Chiffon
Pudding
Serves 6
150 gr pumpkin puree
150 gr coconut milk
2 eggs
150 gr coconut sugar
250 gr chocolate chunks or chips melted
2 ml salt
1 ml vanilla
250 ml whipped cream
1. In a blender combine pumpkin,
coconut milk, and eggs
2. Pulse in coconut sugar, melted
chocolate, salt,
3. Transfer into serving glass and
place in fridge for 2 hours to set
4. Serve with whipping cream
