Cook with Neven

Festive Fare

Buttermilk Brined Roast Turkey Crown

Ingredients (Serves 6-8)

1 Pack Fresh Thyme
1.9kg Simply Better Heritage Bronze Fresh Irish Reared Turkey Crown
75g Butter (at room temperature)
2 Lemons
1 Tbsp. Chopped Fresh Flat-leaf Parsley
1 Simply Better Fermented Irish Black Garlic Bulb
2 Litres Buttermilk
3 Tbsp. Simply Better Oriel Sea Salt
2 tsp Freshly Ground Pepper
1 Pack Simply Better Whiskey Smoked Dry Cured Irish Streaky Rashers

Method:

• 1. Strip the leaves from the thyme and finely chop one tablespoon. Grate the rind from one of the lemons and mix into the butter in a small bowl with the chopped herbs and one of the garlic cloves, mashing up with a fork until evenly combined. Cover with clingfilm and put in the fridge until needed, then leave at room temperature to soften up again before using.
• 2. Put the buttermilk into a turkey roasting bag with the salt, pepper and remaining garlic. Thinly slice the lemons and add with the rest of the packet of thyme, stalks and all. Mix all the ingredients together and add the turkey crown. Remove any excess air to make sure the turkey is fully immersed, then tie the bag securely and place in the salad drawer at the bottom of the fridge for up to 2 days is best but at least 24 hours.
• 3. When ready to cook preheat the oven to 190C, (375F/Gas Mark 5). Remove the crown from the brine and drain off any excess liquid, then pat the skin dry with kitchen paper. Gently loosen the neck flap away from the breast – a scissors can help with this, pack the flavoured butter right under the skin, this is best using gloves on your hands, rub into flesh of turkey well, then recover with skin and secure with a few toothpicks or sew with fine twine, then cover the top with the rashers.
• 4. Place the prepared turkey crown in the oven and calculate your time, 20 minutes per 450g plus 20 minutes. This size will take about 1 ½ hours so cooks much quicker than a regular turkey. Make sure to keep basting and cover with foil if it’s browning too quickly or remove the bacon for the last half an hour if you like crispy skin. When cooked cover with foil and leave to rest for at least 20 minutes. Drain away the cooking juices and add to your gravy. To serve, carve the turkey crown into slices and arrange on warmed plates with a selection of your favourite accompaniments.
• Neven’s Top Tip
• The buttermilk brine is the key to a super succulent turkey and it also means that you have it prepared up to 2 days in advance so all you need to do is cook it on the day.

Spiced Mango Glazed Ham

Ingredients (Serves 6-8)
1.5kg Simply Better Hand Cut Unsmoked Irish Ham
1 Onion, sliced
2 Celery Sticks, roughly chopped
1 Tbsp. Black Peppercorns
30 Whole Cloves
3 Tbsp. Simply Better Irish Wholegrain Mustard
2 Tbsp. Balsamic Vinegar
1 Jar Simply Better Handmade Spiced Mango Chutney

Method:

1. 1. Rinse the ham with fresh water and put in a pan of boiling water. Add the onion, celery and peppercorns. Bring to a simmer over a low heat and cook for 45 minutes. Leave to cool in the liquid.
2. 2. Preheat the oven to 200°C (400°F/Gas Mark 6). Remove the ham from the pan and in a baking tin. Using a sharp knife, cut off the skin, leaving the fat on top and score diagonally into a diamond pattern. Pour around 500ml of the cooking liquid which will help to keep the joint moist.
3. 3. Press the cloves into the ham and then combine the mustard, balsamic vinegar and chutney in a bowl. Spread over the ham and roast for 30 minutes, basting regularly, until cooked through and nicely glazed. Remove from the oven and leave to rest for at least 15 minutes or up to 1 hour, covered loosely with tin foil before slicing and serving.
5. Neven’s Top Tip
6. I often cook the ham on Christmas Eve so that it is the star of the show. I like to serve it with some braised red cabbage and jacket potatoes topped with buttermilk ranch. Simply thinly slice on Christmas day and put on hot plates with everything else. That way you can keep it super succulent.

Sausage Stuffing Roll with Dried Cranberries & Pine Nut

Ingredients (Serves 6-8)
1 Pack Simply Better Irish Pork Sausage Meat
175g Simply Better Rustic Sourdough Breadcrumbs
1 Onion, finely chopped
100g Butter
50g Dried Cranberries
50g Pine Nuts
1 Tbsp. Chopped Fresh Flat Leaf Parsley
2 Tsp Chopped Fresh Herbs (such as Sage, Rosemary, Thyme)
Sea Salt & Freshly Ground Black Pepper

Method:

1. 1. Preheat the oven to 200°C (400°F/Gas Mark 6).
2. 2. Melt the butter in a sauté pan over a medium heat, then add the onion and saute for 5 minutes, until softened. Remove the pan from the heat and mix in the sausage meat, breadcrumbs, dried cranberries, pine nuts and herbs in a bowl and season well.
3. 3. Shape into a large roll. Wrap in a layer of parchment paper and tin foil, twisting the ends very securely to seal. Cook, seam side up for 45 minutes until cooked through. Unwrap just before cutting into slices to serve.
5. Neven’s Top Tip
6. This clever stuffing roll not only tastes delicious, but its practical shape also means it takes up very little space in the oven as it can be slid in alongside the turkey in the roasting tin.

Prawns Pil Pil with Chorizo

Ingredients (Serves 2)

2 Packs Simply Better Succulent Chilli & Herb Black Tiger Prawns
2 Tsp Simply Better Italian Chilli Extra Virgin Olive Oil
1 Pack Simply Better Handmade Irish Chorizo, diced
2 Garlic Cloves, thinly sliced
½ Lemon
1 Tbsp. Chopped Fresh Flat-leaf Parsley

Method

• 1. Pat the prawns dry with kitchen paper. Put a non-stick frying pan over a medium heat and add the oil. Stir-fry the chorizo for a couple of minutes until sizzling. Then tip in the garlic and sauté until it has started to sizzle, then add the prawns with half of the flavoured butter. Sauté for 2 minutes until the prawns turn pink and start to curl. Add in the rest of the flavoured butter and toss until melted. Give a squeeze of lemon and scatter over the parsley to serve.
• Neven’s Top Tip
• This is also delicious folded into freshly cooked pasta or a speedy supper over the festive period.

Bubbling Crab Gratin

Ingredients (Serves 4)

2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
2 Shallots, finely chopped
½ Pack Simply Better Baby Fennel, finely chopped
1 Garlic Clove, crushed
Pinch of Chilli Flakes
2 Tbsp. Simply Better Nai E Senora Albarino
4 Tbsp. Simply Better Free Range Chicken Stock
½ Lemon
2 Packs Simply Better Irish Crab Meat
4 Tbsp. Simply Better Rustic Sourdough Breadcrumbs
2 Tbsp. Simply Better Parmigiano Reggiano PDO, finely grated
3 Tbsp. Simply Better Irish Jersey Cream
1 Tbsp. Chopped Fresh Flat-leaf Parsley
Simply Better Oriel Sea Salt & Freshly Ground Pepper

Method

• 1. Preheat the grill to high. Heat half the oil in a non-stick frying pan add the shallots, fennel, garlic and chilli flakes. Sauté for a couple of minutes until translucent, then pour in the wine, stock and grate in the lemon rind and allow to bubble down for a minute. Add the crab and season generously, then transfer to individual ovenproof ramekins.
• 2. Mix the breadcrumbs, Parmesan and rest of the oil, then season and scatter over the crab mix. Grill for 5 minutes until bubbling. Meanwhile, slowly mix the cream with a squeeze of lemon juice and season. Remove the gratin from the grill, dollop the lemon cream into the middle, sprinkle with the parsley to serve.
• Neven’s Top Tip
• A great dish to make if you want to get ahead. Make it up until ready to be grilled and then just give it an extra couple of minutes if it is fridge cold.

Festive Desserts

Christmas Tiramisu

Ingredients (Serves 6-8)

450ml Espresso made with Simply Better Coffee (freshly brewed & left to go cold)
3 Tbsp. Caster Sugar
6 Tbsp. Amaretto Liqueur (or to taste)
1 Muzzi Pandoro, cut into slices
500g Mascarpone
1 Carton Simply Better Irish Made Vanilla Bean Fresh Custard
2 Cartons Simply Better Irish Jersey Cream
2 Tbsp. Simply Better Cocoa Powder
1 Bar Simply Better Venezuelan Milk Chocolate, finely chopped

Method:

• 1. Mix the espresso, caster sugar and amaretto, to taste in a shallow dish.
• 2. Beat together the mascarpone and custard into a separate bowl. Whip the cream and then using a spatula fold half into the mascarpone mix. The remainder will be used to decorate.
• 3. Soak pieces of the Pandoro into the coffee mixture and use to line a trifle bowl. Spread half the mascarpone mixture on top. Repeat these layers and finish with a layer of the Pandoro. Dollop the rest of the cream on top and then dust with the cocoa powder. Chill for at least 2 hours and up to 2 days is fine. Scatter over the Venezuelan chocolate to serve.
• Neven’s Top Tip
• Hard to improve on as a festive dessert as it actually benefits from being made well in advance and is very transportable to another house.

Mulled Fruit Trifle

Ingredients (Serves 4)

2 Packs Simply Better Expertly Grown Irish Strawberries & Blackberry Mix
1 Tsp Cinnamon
100ml Simply Better Handmade Tipperary Apple Juice
2 Tubs of Simply Better Irish Made Vanilla Bean Fresh Custard
100g Simply Better Crushed Amaretti Biscuits, crushed
50g Caster Sugar
100ml Port
1 Tsp Vanilla Extract or 1 Vanilla Pod
250ml Simply Better Jersey Cream
Grated Rind of 1 Orange
200g Madeira Cake (shop bought), broken into pieces

Method:

• 1. To prepare the mulled fruit, place the port in a saucepan with the apple juice, sugar, cinnamon, vanilla and bring to the boil. Reduce the heat and simmer for 4-5 minutes, until syrupy, stirring occasionally. Place the frozen berries in a bowl and pour over the warm apple juice and port syrup, then set aside until cooled. This can be made a day or two ahead and stored in a sealed container in the fridge.
• 2. When ready to serve, whip the cream in a bowl until you have achieved soft peaks.
• 3. Spoon some of the mulled fruit into the bottom of 4 Martini glasses or similar tall glasses. Scatter some of the Madeira pieces into the glass then spoon over some mulled fruit syrup and cover in a layer of the custard. Add a final layer of the cream and grate over the orange zest then sprinkle over the crushed Amaretti biscuits and serve immediately.