Christmas is upon us once again, an opportunity to eat all our delightful traditional foods. But not everyone enjoys the traditional roasted, stuffed turkey on Christmas day.
My motto is: if you're the cook, cook what you like. There are options for those who prefer not have turkey, a simple roasted and stuffed chicken is a great option as is lamb or even fish.
Try some different sides to spice things up a little and don't forget to add some creative salads to complete your menu. Happy Christmas to all!
ROASTED STUFFED CHICKEN
1 31/2 to 4 lb chicken
1 tsp minced garlic
2 tbsp olive oil
2 tbsp minced fresh chives
6 tbsp fresh French thyme
2 tbsp wine vinegar
1 tsp freshly ground black pepper
METHOD
Combine all ingredients and rub onto chicken, refrigerate until ready for use.
Stuffing
Giblets from chicken about 1/3 cup minced liver and gizzards, washed with lime juice.
2 tbsp vegetable or olive oil
4 cloves garlic
1 large onion, finely chopped
1/2 cup chopped chives
2 pimento peppers, seeded and chopped
1 hot pepper, seeded and chopped
1/3 cup fresh thyme
2 cups, fresh bread crumbs, un-toasted
2 tbsp raisins
1/4 cup grated cheese (optional)
1/4 cup chopped parsley
1/2 tsp freshly ground black pepper
METHOD
Preheat oven to 350F
Mince two cloves garlic and combine with black pepper and salt, add to minced giblets.
Prepare stuffing:
Heat oil in a large saut� pan; add garlic and onion, saut� until fragrant.
Add giblets and saut� until brown in colour. Add chives, pimento and hot pepper, and thyme. Stir and fry for four minutes until all the herbs become fragrant.
Add the breadcrumbs and raisins, stir to combine, gradually add a small amount of chicken stock at a time. Stir until stuffing comes together.
Add cheese and parsley, stir.
Taste and adjust seasonings. Cool.
Preheat oven to 375F
Stuff bird with stuffing, close cavity with toothpicks or string.
Rub bird with butter, bake for one hour basting with pan drippings occasionally.
Remove bird from oven when juices from meat runs clear when checked with a metal or wooden skewer. Remove stuffing immediately.
�2 Serves 4 to 6
MIXED PROVISION SALAD
4 lbs provision (dasheen yams, sweet potatoes), peeled boiled and cut into cubes
1/3 cup red wine vinegar
2/3 cup olive or vegetable oil
1/2 tsp paprika
1/2 tsp oregano
1 tsp minced garlic
1/4 cup minced parsley
1/4 cup diced celery stalks
1/4 cup chopped fresh chives
1/4 cup diced sweet red bell pepper
1 tbsp Dijon mustard
Salt and freshly ground black pepper to taste
METHOD
Combine dasheen with pepper, celery, chives and parsley, oregano, paprika.
In a small bowl combine oil with vinegar, Dijon, garlic, salt and black pepper, blend to make a thick emulsion.
Combine with dasheen toss to coat evenly.
Garnish with parsley, refrigerate until ready for use.
�2 Serves 10
GARLICKY ROASTED LEG OF LAMB
4 lb leg of lamb, bone in
2 tbsp Dijon mustard
8 cloves garlic minced
4 tbsp red wine vinegar
2 tsp coarsely cracked black pepper
2 tbsp chopped fresh rosemary or one tbsp. dried
2 tbsp olive oil
2 tsp salt
METHOD
In a food processor combine garlic, vinegar, mustard, pepper, rosemary and olive oil, process until combined
Rub marinade over lamb, cover and refrigerate overnight.
Before roasting remove lamb from refrigerator, bring to room temperature, rub salt over lamb,
Preheat oven to 375F and roast lamb for 1 to 11/2 hours or until done.
Lamb is usually at its best when a meat thermometer inserted in the thickest part registers 140F
Allow roast to rest for 15 mins before carving.
�2 Serves 8 to 10