Thanksgiving Recipe: Roast Turkey

So the secret to getting a moist turkey (or any bird) is to boil it before roasting.

Equipment:
     1 large roasting pan
     1 large pot

1. Wash and dry the turkey. Make sure you remove the neck, gibblets, etc.

2. Boil the turkey for about an hour, until it is cooked. Set aside the stock for gravy or soup.

3. Rub down the turkey with salt, spices, etc.

4. Loosely cover in aluminum foil and roast for an hour. If you stuff the turkey, add at least half an hour unless the stuffing is already cooked.

5. Spray the skin with oil, and then bake on high for half an hour. Remember to turn it around so that it browns evenly.

Thanksgiving Recipes: Marinated Baby-corn

The marinade is actually something I learned from a Korean friend. I liked it so much that I decided to apply it to some corn one day, with delicious results.

Marinated Baby Corn
    1 tablespoon gochujang (spicy paste)
    1 tablespoon doenjang (bean paste)
    1 clove garlic, minced
    1 teaspoon
    2 teaspoons boiling water
    salt and pepper to taste
   2 packages baby corn

1. Combine all the ingredients except the corn and mix well.

2. Cover the corn in the marinade. Let it sit overnight in the refrigerator.

3. Either bake for an hour at gas mark 4, or sautee for ten minutes on high heat.

Thanksgiving Recipes: Tuna on Cucumber

Tuna on Cucumber
Ingredients
    2 tablespoons low-fat yoghurt
    1 can tuna in water
    1 cucumber
    2 teaspoons white sugar

1. Slice the cucumber and arrange onto a place.

2.. Mix tuna, yoghurt, and sugar in a bowl. Spoon over the cucumber.

Best served chilled

Thanksgiving!

A bit late to the party, but as an American expat, I don't get turkey day off. This means Thanksgiving is celebrated on the weekend, e.g. today. My annual habit is to go all out, food-wise, and invite loads of friends.

I've been asked for the recipes, which I will attempt to do this week. I tend to make things up as I go along, so the proportions, timings, and level of heat shift around. It also depends on the type of pot, the type of heat, even how warm the kitchen is. My best advice is just to keep an eye on it and use common sense.

Recipes I'll be posting about:

Appetisers
     Tuna on Cucumber
     Marinated Baby Corn

Traditionals
     Roast Turkey
     Stuffing
     Cranberry Sauce
     Mashed Potatoes

Sides
     Candied Sweet Potatoes
     Garlic Green Beans
     Butternut Squash and Goat Cheese Salad
     Halloumi, Radish and Tomato Salad

Dessert
     Pumpkin Pie




How did I manage all of this in one morning, you may ask?

...It's so nice to know that I'm putting my project management skills into use.