TURKEY EXTRAS Gravy: Take out turkey neck, heart and giblets from cavities. Reserve liver for following recipe. Put all extras into medium-sized pot. Add 1 carrot cut in 3 chunks, 1 onion cut in half, a bunch of celery branches with leaves,Read More
TURKEY DINNER This is a very labour-intensive proposition and is usually attempted only once a year. Heat oven as per instructions (usually around 325F). Instructions are usually printed on the turkey wrapping. Prepare stuffing. Stuffing: ½ white bread, crust removed, diced ½Read More
RAGUSEA SHEPHERD’S PIE Serves 6-8 (via Adam Ragusea) Filling 2lb (~900g) ground lamb 3-4 carrots 1 large onion 2 cups white wine 2 tsp dried thyme 1 tsp dried sage 1 tsp garlic powder 1 tsp mustard powder ½ cup (118mL) WorcestershireRead More
ROSEMARY ROASTED RACK OF LAMB ½ cup bread crumbs 2 Tbsp garlic powder 2 Tbsp chopped fresh rosemary ¼ tsp black pepper 2 Tbsp olive oil rack of lamb (2x 8 bone, for 3-4 people) 1 Tbsp Dijon mustard Preheat oven toRead More
ROASTED RACK OF LAMB ½ cup bread crumbs 2 Tbsp garlic powder 2 Tbsp chopped fresh rosemary ¼ tsp black pepper 2 Tbsp olive oil rack of lamb (2x 8 bone, for 3-4 people) 1 Tbsp Dijon mustard Preheat oven to 425°F.Read More