Christmas has come early with the latest recipe that’s been submitted for Home Made Cook of the Year.
If you haven’t entered yet and think you’ve got what it takes to be a home cooking hero, then check out full details here.
Here’s Michelle Platmans recipe for Pauper’s Christmas Dinner – we think you’ll agree it looks absolutely delicious!
2 turkey legs
2 carrots (peeled and cut into rings or rough pieces)
1 garlic head (with the papery skin rubbed off and pointed top cut off)
1 large onion (peeled and cut into slices)
2 large jacket potatoes
- Heat the oven to 225 degrees C. Scrub the potatoes and prick all over with a fork or knife. Rub all over with olive oil and place in the pre-heated oven for about 90 minutes.
- Lay the two turkey legs in a large roasting pan and surround with the sliced onion, carrot pieces and garlic head (cut side up). Drizzle the vegetables and garlic head with a little olive oil. Pour hot water from the kettle over the turkey legs and vegetables. Splosh some soy sauce over the turkey legs and sprinkle pepper over the turkey legs and vegetables. (no salt at this stage, as the soy sauce is salty enough).
- After the potatoes have been cooking for about 30 minutes, put the roasting pan with the turkey and veg in the oven and roast for aboutg 50 minutes. Remove turkey from the oven, baste with the pan juices and turn the turkey legs over to allow the skin to crisp up on both sides. Put back in the oven and cook for a further 10-15 minutes to ensure they are cooked through. Prick the fleshy part of the legs and if the juices run clear, they are done! Remove the turkey legs from the oven and allow to rest covered with a cloth, for about 15 minutes before carving. The potatoes should be cooked by now, so these can be wrapped in some foil and put back in the oven. Put 4 dinner plates in the bottom of the oven to warm.
- Cook the frozen peas just before serving.
- Carve the rested turkey legs into slices and divide between the 4 warmed places. Allow one half of a jacket potato per person and a portion of the cooked peas. Squeeze the pulp from the roasted garlic head and divide between the four plates. Serve a little of roasted vegetables from the pan with each dinner, and use the soy saucey pan juices as a gravy.