Recipes From Down Under

Whats for dinner?

Roasted Turkey December 15, 2010

Filed under: Main Dish,Turkey — Aussies Kitchen @ 4:51 PM
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I’m not the biggest fan of Turkey, however when I do eat one I like a nice juicy and flavourful turkey. That’s why I feel that it is important to brine your turkey for at least a day before you cook it. I also use this recipe to cook a roasted chicken. Comes out really nice. I just don’t brine the chicken.

Since I don’t have enough room in my refrigerator the way I brine the turkey is I get two trash bags, place the turkey and brining solution inside the trash bags and then place this inside a ice chest and cover with ice. Works out great 🙂

Juicy Herb Roasted Turkey:

 


Ingredients:

Brine:

  • 1 cup salt
  • 1 cup brown sugar
  • 2 oranges, quartered
  • 2 lemons, quartered
  • 6 springs thyme
  • 4 springs rosemary
  • 3 cloves garlic, crushed
  • 1 tablespoon whole cloves
  • 2 cinnamon sticks
  • 1 10-12lb turkey, insides removed

Turkey:

  • 1 orange, sliced
  • 2 lemons, sliced
  • 1 apple, sliced
  • 1 yellow onion, chopped
  • 4 cloves garlic
  • 2 bay leaves
  • 4 springs thyme
  • 4 springs rosemary
  • 1/2 bunch sage
  • 3-4 springs parsley
  • 2 cups chicken or turkey stock, for basting

Directions:

In a large container or bucket, dissolve the salt and sugar in 2 gallons of cold water. Add the oranges, lemons, thyme, garlic, rosemary, cloves and cinnamon sticks. Rinse the turkey inside and out under cold running water. Place the turkey in the brining solution and cover and refrigerate for 24hrs.

Preheat oven to 325 degrees.

Remove the turkey from the brine and rinse well under cold water. Pat dry with paper towels inside and out. Place turkey in a large roasting pan, breast side up. Rub turkey all over with orange segments. Rub some butter all over the turkey and stuff some underneath the skin. Season lightly with salt and pepper. Stuff the turkey with the orange, lemons, apple, onion, garlic, bay leaves, thyme, rosemary, sage and parsley. Roast the turkey, uncovered, breast side down for 1 hour.

Remove from the oven, turn turkey over and baste with 1/2 cup of stock. I like to also pour a little inside the turkey. Continue roasting with breast side up for about 3 hours or until thermometer registers 165 degrees when inserted in the turkey thigh. Baste the turkey every hour with 1/2 cup of stock.

Remove from oven and cover with aluminium foil and let rest for 20 minutes before craving.

Adapted from Emeril Lagasse.

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Sticky and Sweet November 12, 2010

Filed under: Cake,Dessert — Aussies Kitchen @ 10:45 AM
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You would think that these little guys would be real sweet, but apart from the caramel on top they really aren’t that sweet. They have a nice spicy fruity flavour and then the nuts inside give a nice crunch factor.

I will warn you though, be prepared to get caramel stuck in your teeth 🙂

Caramel Apple Cupcakes:

Ingredients:

  • 1 1/4 cup all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoon apple pie spice
  • 1/2 teaspoon salt
  • 1/4 cup pecan chips
  • 2 eggs
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla
  • 3 Granny Smith apples, peeled and grated
  • About a handful of caramel chews
  • 1 tablespoon heavy cream

Directions:

Pre heat oven to 350 degrees.

Line a cupcake pan with cupcake liners. In a large bowl mix the flour, baking powder, cinnamon, apple pie spice, pecan chips and salt. In another bowl combine the eggs, both sugars and mix until smooth. Whisk in the oil and the vanilla. Add this mixture to the dry ingredients and stir until combined. Add the grated apples and stir.

Spoon the batter into the cupcake liners. Bake until the top of the cupcake is golden brown. About 20-25 minutes. Allow cupcakes to cool before adding the caramel on top.

Place the caramels in a small bowl. Add the cream and microwave for 30 second intervals, stirring between each interval. Melt until smooth and runny. Take each cupcake and dip into the caramel.

Let cupcakes cool before devouring them.

Adapted from foodnetwork.com

 

Pumpkin Season Is Here November 11, 2010

Filed under: Dessert — Aussies Kitchen @ 3:53 PM
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Looking through Noble Pig’s blog I stumbled across a recipe for Pumpkin Cheesecake. What really caught my taste buds was that it was made with a Gingersnap cookie crust. That just sounded wonderful right there! I gave this cheesecake recipe a try and it is absolutely sumptuous. The thing I really liked about it was that the cheesecake wasn’t too heavy tasting like most cheesecakes are. It was more light and fluffy and kind of like a mousse to me. This will be a great dessert to make for Thanksgiving and will for sure impress the guests.

 

 

Pumpkin Cheesecake:

 

Ingredients:

Crust:

  • 2 cups gingersnap cookie crumbs
  • 1/2  cup chopped pecans (I used pecan chips)
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup sugar
  • 2 teaspoons Pumpkin Spice

Cheesecake Filling:

  • 3 8ounce packages cream cheese, at room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 cup pumpkin puree
  • 1/2 cup sour cream
  • 1 tablespoon vanilla
  • 1 1/2 tablespoons all purpose flour
  • 1 tablespoon pumpkin pie spice

Directions:

Pre heat oven to 350 degrees.

Grease an 8 inch springform pan. Cover the outside of the pan with two layers of tin foil.  In a large bowl combine all the crust ingredients and mix well. Press the mixture into pan and a little up the sides. Place in the heated oven and bake for 10 minutes. Let cool.

In a large bowl add the cream cheese and both the sugars and beat with an electric mixer on medium, until light and fluffy. Add the eggs one at time and beat a little more. Add the yolks one at a time and continue to beat the mixture. Beat in the pumpkin, sour cream and vanilla. Reduce speed to low and add the flour and pumpkin pie spice. Pour mixture into cooled crust.

Put the pan in a large roasting pan that will allow you to add hot water to surround the pie tin. Add enough water so that it reaches about half way up your pie tin.

Bake until the edges of your cheesecake start to separate from the tin pan and the cheesecake is still jiggly when you shake it. This will be about 50-55 minutes.

Once cheesecake is done, turn the oven off and leave it in there with the door closed for a few hours. This will help prevent your cheesecake from cracking on top when taken out of the oven. I left mine for about 4 hours.

Allow cheesecake to cool on the counter and then place it in the refrigerator. Enjoy!