Every year I volunteer to cook Christmas dinner for my family as a tradition and this year was no different.
Here we have an all-butter, honey and mixed herb turkey with nut stuffing, sweet potato wedges, chestnuts and an array of mixed vegetables seasoned with salt, pepper, as well as various other spices.
Top tip when cooking turkey: take it out of the fridge the night before and slather it in butter (get it under the skin) and all the way around the inside (where the giblets are) and leave it to defrost in room temperature. COVERING IT OVERNIGHT IS VITAL. A plastic bag with holes in will do.
Then, a few hours prior to cooking the next day, add more butter on top and squirt honey all over it, adding sea salt, pepper, garlic and mixed dry herbs. Pierce it with a fork all over, and leave to soak.
Once the turkey has soaked up all the flavours, pop it in the oven for however long it takes to cook at Gas Mark 4 before taking it out, leaving it to cool, later devouring with the vegetables and cranberry or bread sauce and gravy.
Top tip for sweet potato wedges: cut them inot quarters length ways and sprinkle brown sugar, squirt some honey, add a dash of olive oil, sprinkle some black pepper and salt then let them roast for 25-30 mins (or until soft). I included cracked open chestnuts in the tray for added flavour.
Facebook is good for one thing and one thing only – friends sharing tasty recipes direct from food websites. Yesterday, I came across a pretty delicious recipe of pan-fried bananas with cinnamon sugar! The moment it blessed my newsfeed was a moment I’ll never forget… I instantly got up and made my way to the kitchen to check if I had the ingredients to make it. Luckily for me, I did!
I followed the video recipe to a T and I’m sharing it with you now. But, it’s pretty darn easy, to the point where it got me wondering why I hadn’t thought of it before. What will you need? A pan, a cooker, some ripe bananas, butter/oil, ground cinnamon and granulated sugar.
Start by placing your clean pan on the hob and switching it on to a medium heat.. While you wait until it warms up, peel and chop as many bananas as you want to use. Once the pan is hot enough, add oil or butter to the base to stop it from sticking. Then, transfer your chopped bananas into the pan.
Now, here is where it gets interesting because there are two ways of doing this next bit… Either sprinkle the cinnamon and sugar into the pan with bananas OR wait until the bananas are golden brown, remove them from the heat, leave to cool, and then sprinkle the cinnamon sugar when ready to serve.
I couldn’t wait to try them so I added the cinnamon and sugar in with the bananas so that the flavours could “immerse” – nothing to do with impatience, okay?! Next time, I’ll try it the other way by leaving the bananas to cool before adding the cinnamon sugar. Either way, it’s delicious!
So, what are you waiting for? If you’ve got the ingredients, and you love sweet but healthy fruit desserts, get making!
Again, everyone does it differently – some even add honey. You can add anything from honey to Nutella, do it in whichever way you like because every tastebud is different.