Kip December Christmas Cooking Day 1 Turkey and Sage Fricassée | Mushroom Fricassée (V) | Herb Roasted Potatoes (V)| Lemon Cheese Cake Balls

🐔Turkey and Sage Fricassee 

This easy to prepare recipe packs all the flavours of Christmas into one dish, but saves you the time of roasting a whole bird for hours. 

Serves: 4

Preparation time: 30 minutes 

Execution time: 30 minutes

INGREDIENTS

• 1 turkey leg or breast (300g), sliced into 60g pieces 

• 2 tbsp unsalted butter 

• 1 medium onion, diced

• 200g king oyster mushrooms, sliced 

• 2 cloves of garlic, minced 

• 3 tbsp plain flour 

• 50ml dry white wine 

• 600ml chicken stock 

• 1 bay leaf 

• 4 sprigs of sage

• 2 sprigs of thyme 

• 100ml thickened cream 

• ½ tsp salt

• ½ tsp black pepper

METHOD

1. Heat a heavy-bottomed skillet over medium-low heat. Add in the butter and afterwards, immediately add the turkey in. Brown the chicken for 3-4 minutes on each side. Remove the chicken from the pan and set aside. 

2. Into the pan, add in the onions, and mushrooms and cook for 3-4 minutes until they have softened, stirring frequently. 

3. Add in the flour and garlic, and cook for 1-2 minutes until the flour and garlic smell cooked. Deglaze the pan with the white wine, stirring continuously so the mixture doesn't clump up. Add in the stock, the bay leaf, sage, thyme, salt, pepper, and bring the mixture to a simmer. 

4. Reintroduce the turkey back to the pan, and simmer the chicken for 20-25 minutes on very low heat, or until the turkey has cooked through. To finish the sauce, stir in the thickened cream. Adjust the sauce with a little more salt if necessary. 

5. To reheat: Place the contents in a microwave safe dish, and microwave for 2-4 minutes. Alternatively, warm in a preheated oven set to 135C for 15-20 minutes. 

🐔Mixed Mushroom Fricassee 

This easy to prepare recipe packs all the flavours of Christmas into one dish, but saves you the time of roasting a whole bird for hours. 

Serves: 4

Preparation time: 30 minutes 

Execution time: 30 minutes

INGREDIENTS

• 200g portobello mushrooms, sliced thinly

• 200g king oyster mushrooms, sliced thinly

• 200g oyster mushrooms, sliced thinly

• 2 tbsp unsalted butter 

• 1 medium onion, diced

• 200g king oyster mushrooms, sliced 

• 2 cloves of garlic, minced 

• 3 tbsp plain flour 

• 2 tbsp tomato paste 

• 50ml dry red wine 

• 600ml mushrooms stock 

• 1 bay leaf 

• 4 sprigs of sage

• 2 sprigs of thyme 

• 60ml thickened cream 

• ½ tsp salt

• ½ tsp black pepper

METHOD

1. Heat a heavy-bottomed skillet over medium-low heat. Add in the butter and afterwards, immediately add the mushrooms. Brown the mushrooms for 3-4 minutes. 

2. Add in the onions, and cook for 3-4 minutes until they have softened, stirring frequently. 

3. Add in the flour,  and garlic, and cook for 1-2 minutes until the flour and garlic smell cooked. Add in the tomato paste and cook for another minute. Deglaze the pan with the white wine, stirring continuously so the mixture doesn't clump up. Add in the stock, the bay leaf, sage, thyme, salt, pepper, and bring the mixture to a simmer. 

4. Simmer the mushrooms for 10 minutes on very low heat, or until the sauce has thickened up. To finish the sauce, stir in the thickened cream. Adjust the sauce with a little more salt if necessary.

5. To reheat: Place the contents in a microwave safe dish, and microwave for 2-4 minutes. Alternatively, warm in a preheated oven set to 135C for 15-20 minutes.  

🌱 Herb Roasted Potatoes 

Herbaceous and crunchy roast potatoes. 

Serves: 4

Preparation time: 30 minutes 

Execution time: 1 hour. 

INGREDIENTS

• 400g kipfler potatoes, cut into wedges

• 1 sprig of rosemary 

• 3 sprigs of thyme 

• 3 tbsp olive oil 

• ½ tsp salt 

• ¼ tsp black pepper 

For the blanching water:

• 2L water 

• 1 tbsp salt 

• 1 tsp baking soda 

METHOD

1. For the blanching water, place the water, salt and baking soda in a large pot and bring to a boil. Add in the potatoes and cook for 10 minutes. Preheat an oven to 160C. 

2. Remove from the water and place into a mixing bowl and toss lightly with the olive oil, salt, and black pepper. Spread evenly out into a baking tray lined with baking paper. 

3. Bake the potatoes for 20 minutes, turning them over occasionally until they have browned evenly on both sides. During the last 5 minutes of cooking, add in the fresh herbs and toss to coat the potatoes. 

4. To reheat: Place the contents in a microwave safe dish, and microwave for 2-4 minutes. Alternatively, warm in a preheated oven set to 135C for 15-20 minutes. 

🍋Lemon Cheesecake Balls 

This light and refreshing dessert is an easy way to cap off a meal. 

Serves: 8

Preparation time: 30 minutes 

Execution time: 30 minutes

INGREDIENTS

• 200g desiccated coconut

• 125g cream cheese 

• 125g chevre goats cheese

• 1 lemon, juiced and zested

• 2 tbsp honey 

To garnish: 

• 30g pistachios, crushed in a food processor 

METHOD

1. Combine the lemon juice, lemon zest, honey, cream cheese, and desiccated coconut in a large mixing bowl, or standmixer, and mix until well incorporated. 

2. To coat, roll the goat's cheese balls in the crushed pistachio. Refrigerate for 1-2 hours to firm.