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Astar and Nelson Aspen's Thanksgiving recipes - 24 November


Hazelnut Crusted Turkey Breast

Time 45 - 60 mins
Serves: 6
Costs: $12 per serve

Shopping list
Two big fat turkey breasts, boned
Olive oil
Couple cloves garlic - crushed
Salt and freshly ground black pepper to season
1/2 to 1 cup roasted then roughly chopped - hazelnuts
1/2 to 1 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp 1 cup orange marmalade
Orange halved
Kumquats
Fresh bay leaves - chopped finely for garnish

Method

Preset oven to 180degC
Remove skin from turkey.
Place turkey breast into a lightly oiled baking dish.
Into a small bowl, combine oil, garlic and salt and pepper.
Brush oil mixture over turkey breast.
Roast for around 45 minutes.
Place toasted or roasted hazel nuts into food processor and blend until just chopped.
Turn into a bowl, then mix in coriander, pepper and cinnamon.
Remove turkey breast from oven.
Brush surface with warmed orange marmalade.
Press nut mix and press to coat turkey.
Return back to oven and cook a further 45 to 50 minutes or until the juices run clear.
Cover and let turkey stand around 15 minutes.
Garnish with sliced oranges, kumquats and finely slice bay leaves and extra black pepper.
Serve with a fresh green salad and baby potatoes.


Pumpkin Chocolate Brownie

Time: 25 mins
Serves: 6
Costs: $6

Shopping list
1/2 cup butter
200g good quality semisweet chocolate
4 large eggs at room temp
1 1/2 cup brown sugar
2 tsp vanilla
2 cup plan flour
1 tsp baking powder
1/2 tsp salt
1 cup pumpkin puree
3 tbsp olive oil
1 tsp cinnamon
1/2 tsp nutmeg

Method
Preset oven to 180degC
Grease and line with baking paper a 23cm baking tin
Into a pot add butter and melt.
Add chocolate and remove from heat.
Stir until mix is smooth and chocolate has dissolved.
Into a large bowl beat eggs, sugar and vanilla until thick and pale.
Add flour baking powder and salt and beat until just combined.
Put about a third of the batter into another bowl and stir in the pumpkin, oil, cinnamon and nutmeg.
Stir the chocolate mixture into remaining batter and spread a little more than half of it into baking tin.
Top with pumpkin mixture, then drop large spoonfuls of the remaining chocolate mixture on top.
Use a knife and swirl through both to create a swirly pattern.
Bake for about 40 minutes until just set and starting to pull away from sides of tin.
Dust with icing sugar and serve warm with vanilla ice cream.


Thai Pumpkin Soup

Time: 30 mins
Serves: 4-6
Costs: $8 per serve

Shopping list
1 tbsp or so of peanut oil
1 tbsp butter
2 cloves crushed garlic
4 shallots minced
1 small red chili finely chopped
1 red pepper finely chopped
1 tbsp lemon grass finely chopped
2 cups chicken stock
4 cups peeled and diced pumpkin
1 1/2 cups coconut milk
Freshly chopped coriander
Zest and juice of 1 lime
1/2 cup oven roasted fresh peanuts
Freshly ground black pepper

Method
Into a heavy based pan, heat peanut oil and butter.  Cook garlic, shallots, chillies, pepper and lemongrass until aromatic& BUT not brown.
Add chicken stock, coconut milk and pumpkin and bring to boil
Cook until pumpkin is tender.
In a blender, blend soup in batches until smooth.
Garnish to serve with chopped coriander, zest of lime and toasted or roasted peanuts along with freshly ground black pepper and a touch of lime juice.


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