feast

Foolproof Sous Vide Thanksgiving Turkey

8-12 lb turkey, spatchcocked and dry-brined

salt

sage leaves

oil butter

7 hours prior to your planned meal time, set the water bath to 150F.

Brush off excess salt from the dry brine, and place the turkey into an expandable vacuum bag. Make sure the skin side is against the smooth side of the bag. Add sage leaves to the bottom side of the turkey, then seal the bag. It’s best to double seal and double bag as there may be sharp bones sticking out. 

Cook in the water bath @150F for 6 hours.

Preparation

Preheat oven to 500F.

Remove bag from bath and immediately transfer to an ice water bath to shock chill the turkey.

Remove the turkey from the bag, saving the juices for gravy or stock. Place on a wire rack, brush with oil or melted butter, then into a preheated 500F oven.

Cook turkey until golden brown, approximately 30 minutes. Rest for 10 minutes, then slice and serve. Enjoy!

Finishing

The ultimate beef Wellington can seem difficult to make, but each step is actually pretty simple. After cooking the seasoned beef, brush it with mustard and store in the fridge. Then fry up some chopped mushrooms and shallots in butter before wrapping the beef in prosciutto and the mushroom mixture. All that’s left is unraveling some store-bought puff pastry and making a beautiful, woven, floral design before baking. It’s hard to cut into this masterpiece, but the taste is worth it!

Show-Stopping Beef Wellington Recipe by Tasty

beef

kosher salt,

black pepper,

canola oil

mustard

butter

shallots, minced

lb cremini mushroom, minced

garlic,

puff pastry

eggs, beaten

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Tasty

Let the beef tenderloin come to room temperature. Season with kosher salt and pepper on all sides.

Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes per side. Repeat searing on all sides, including the tenderloin ends.

Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties.

Brush the mustard on all sides of the meat while it’s still warm. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry).

To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium-high heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick 25-30 minutes, dry-like paste. Season with salt and pepper to taste.

Remove the mushrooms from the pan and let cool completely.

Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.

Lay overlapping strips of prosciutto on the plastic into an even square layer.

Spread a layer of the mushrooms evenly over the prosciutto.

Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. Tie the ends of the plastic wrap together to hold the Wellington’s shape. Place in the refrigerator for 15 minutes.

Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap.

Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes.

Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten eggs. With a fork, score a decorative design onto the surface of the puff pastry.

Decorate with additional pastry (optional). Sprinkle with kosher salt.

Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F (57°C) for medium-rare.

https://vid.tasty.co/output/61937/mp4_640x640/1510687871

Dr. Pepper Glazed Ham

cloves

light brown sugar, packed

Dr. Pepper soda

orange juice

dijon mustard

Preheat oven to 350˚F. Remove the ham from the packaging. If there is a bone in then remove the plastic piece covering the bone. Place into a roasting pan and allow ham to come closer to room temperature while you prepare the glaze.

In a small saucepan combine cloves, brown sugar, Dr. Pepper, orange juice, and mustard. Simmer on low while stirring constantly. Cook for 10-12 minutes or until glaze is reduced. Remove cloves from glaze.

Pour half of glaze over ham and cover with foil. Bake ham for 1 hour (or 15 minutes per pound), basting with glaze every 15 minutes. Cook until the center of ham reaches at least 140˚.

Once ham is almost done baste one last time and cook uncovered for at 450˚F 10 minutes to darken the glaze.

Allow ham to rest for 20 minutes before serving. Serve remaining glaze as a sauce at the table.

The way of cooking a Parisian Schnitzel is closely related with the one of a Viennese Schnitzel. It is as variation from French cuisine. This resipie does not incoporate bread crumbs. First time we find the name in 1889 it was created for the World Exhibition in Paris.

Parisian Schnitzel

pork filet

pepper

flour

Nothing says 'wow-factor' quite like this roast rib of beef for dinner.

Beef rib with grilled lettuce and citrus butter

3kg rib-eye roast (or other beef roast)

tbs olive oil,

garlic cloves, halved

unsalted butter, chopped

thyme

of ½ a lemon

baby gem lettuce, halved lengthways

¼ cup each flat-leaf parsley leaves and chives, chopped

cornichons, thinly sliced

mustard,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

When you're looking for light, effortless but impressive, you can't go passed this grilled calamari.

Grilled calamari with grape and currant dressing

squid, tentacles attached, cleaned

each green and red seedless grapes, halved crossways

eschalots, finely chopped

(100 grams) baby capers, rinsed, drained

(50 grams) currants

(60 milliliters) apple cider vinegar

(125 milliliters) extra virgin olive oil

Baby chives and baby parsley, chopped, to serve

The barbecue isn't just for meat and this salad of chargrilled haloumi and peaches is tasty proof.

Grilled haloumi, peach, ham and mint salad

yellow peaches, halved, stones removed

haloumi,

tbs extra virgin olive oil

(280 grams) thick Greek-style yoghurt

baby cos lettuce, quartered lengthways

(80 grams) green olives, sliced into cheeks

mint, leaves picked

(50 grams) flaked almonds, roasted

tbs white wine vinegar

tbs white soy sauce (from Asian supermarkets) or light soy sauce

(80 milliliters) extra virgin olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981815075001&=domain=del

5348771529001-5981815075001

To serve the masses this Easter, try our Marinated Lamb Leg with Mint Sauce. It makes for the perfect family roast and there's always leftovers for the next day

Marinated Lamb Leg with Mint Sauce 

1.8kg lamb leg roast

red wine

Tbsp finely chopped thyme

Tbsp wholegrain mustard

Salt

black pepper

Chargrilled kumara, to serve

Chargrilled courgettes, to serve

Chargrilled capsicum, to serve

Chargrilled carrots, to serve

mint

water

caster sugar

white vinegar

Espresso Crème Croquembouche

instant coffee

(8 oz) tub mascarpone

confectioners sugar

(2 oz) whipping cream

unsalted butter,

sugar

all-purpose flour

eggs

corn syrup

milk chocolate chips

Combine coffee and water. Allow to cool completely. Or use 8 tablespoons chilled prepared espresso.

In a medium bowl whip cream until stiff peaks form. Combine cooled coffee with mascarpone, sugar, and salt. Fold coffee mixture into cream until uniform in color. Place in refrigerator for at least 30 minutes before using.

For the filling:

Preheat oven to 450˚F. Combine water, butter, sugar, and salt in a small saucepan. Heat over medium until butter is melted. Add in flour and cook for 1-2 more minutes, stirring constantly, until batter pulls away from the pan.

Pour batter into a metal mixing bowl. Add 3 eggs one at a time, beating with an electric mixer between each addition. Dough should become glossy after adding eggs. If it does not add one more egg.

Pour batter into a piping bag. Pipe into ball shapes onto lined baking sheets using a large round tip. There should be around 30-35 profiteroles. Bake for 15-20 minutes or until puffed up, then reduce heat to 350˚F and bake for another 15 minutes or until golden brown. Turn off heat and allow them to sit for 10 minutes in cooling oven.

Use a clean piping tip to poke a hole in the bottom of each pastry before setting on a wire rack to cool completely.

Fill a piping bag with creme filling. Use pre-made holes to insert filling into each pastry using a medium tip.

For the profiteroles:

Combine sugar, corn syrup, and water in a small saucepan. Cover and bring to a boil, then remove lid and allow to simmer for 20 minutes until caramel in color. Do not stir or allow to overheat. Dip pan into a large bowl of ice water to cool it for 1 minute or so.

Transfer to a heat-proof bowl and allow to cool for 5 minutes. Dunk each pastry in glaze, then assemble on a plate in a stacked pyramid or cone shape, with 7-10 profiteroles on the first layer and decreasing in number until only one ball is on top. Allow to set for 20 minutes.

Boil remaining spun sugar ingredients on medium for 8-10 minutes until golden in color. Dip pan into ice water bath for 1 minute. Transfer to heat-proof bowl. Test with fork to see if strings appear after dipping into sugar. If they do work quickly using one or two forks to spin sugar around the croquembouche from the base to the top.

If using chocolate instead skip making glaze and spun sugar. Melt chocolate in microwave using 30-second intervals. Dip each unglazed profiterole in the chocolate and stack up in aforementioned mound or cone shapes. Allow to set fully in refrigerator for at least 30 minutes before serving.

To serve break off 3-4 profiteroles as individual portions. Croquembouche is best eaten the day of and can become soggy if stored long term in the fridge.

For the glaze:

Creole Roasted Garlic Turkey

Garlic Heads

Olive Oil

C. Creole Seasoning (recipe below)

Tbsp. Butter, softened

Chopped Fresh Rosemary Leaves

(12- Turkey,

Ribs,

Carrots,

Green Bell Pepper,

Medium yellow onion,

Cans (14 Oz. Each) Lower-Sodium Chicken Broth

C. Cold Water

C. Cornstarch

Buying a Kirkland signature pre-cooked ham from Costco is a great deal for Christmas, Thanksgiving, or any other big family gathering. Here is some information about how to cook Costco’s spiral ham, as well as how to store it and serve it.

How to Cook Costco’s Spiral Ham

Kirkland spiral ham

Preheat the oven to 350 F.

Take the ham out of its package and...

Take the ham out of its package and wrap it entirely in aluminum foil. 

After 1 hour of cooking, begin checking the...

After 1 hour of cooking, begin checking the internal temperature frequently. Cook for about 1 hour and 30 minutes.

Remove the ham from the oven and set...

Remove the ham from the oven and set it aside. 

For the glaze, add the glaze mixture to...

For the glaze, add the glaze mixture to a saucepan with 3 tablespoons of water. 

Heat it over medium heat until the glaze...

Heat it over medium heat until the glaze starts to boil, about 2 minutes. 

Brush the ham with the glaze, making sure...

Brush the ham with the glaze, making sure to brush some in between the slices. 

Increase the oven temperature to 425 F. 

Bake the ham for about 10 minutes.

Let it stand 10 minutes before serving.

Whip up this lovely umami-rich flavoured dish in just a matter of minutes with the Ninja Woodfire. For a slightly heartier meal, you can serve it with steamed rice or noodles

Top 13 feast recipes from across the web

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How to Cook Costco’s Spiral Ham

Ninja Woodfire microsite

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Top 13 feast recipes from across the web

The most viewed feast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Foolproof Sous Vide Thanksgiving Tu...

Show-Stopping Beef Wellington Recip...

Dr. Pepper Glazed Ham

Parisian Schnitzel

Beef rib with grilled lettuce and c...

Grilled calamari with grape and cur...

Grilled haloumi, peach, ham and min...

Marinated Lamb Leg with Mint Sauce

Espresso Crème Croquembouche

Creole Roasted Garlic Turkey

How to Cook Costco’s Spiral Ham

Ninja Woodfire microsite

Kabsa (Meat and rice)

The most viewed feast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine