Alex Nahke's Christmas turkey, honey roast gammon, snowballs and mince pies

Method

Christmas Turkey

Preparation Tips:

• Check Oven Size: Make sure your turkey fits comfortably in your oven before purchasing.
• Roasting Tin: Choose a roasting tin that is large enough for your turkey, with extra room for juices and fat to collect.
• Know the Weight: Record the weight of your turkey for accurate cooking times to prevent overcooking or undercooking.
• Resting Time: After cooking, allow your turkey to rest. Turkeys weighing 4-6kg should rest for 1½ hours, and those between 6-10kg should rest for 2 hours.

Cooking Temperature and Timing Guide:
Preheat your oven to 180°C (gas mark 4). Cooking time based on turkey weight:

• 4-5kg: 2¼ to 2½ hours | 5-6kg: 2½ to 3 hours
• 6-7kg: 3 to 3½ hours | 7-8kg: 3½ to 4 hours
• 8-9kg: 4 to 4¼ hours | 9-10kg: 4¼ to 4½ hours

Alternatively, cook for 20 minutes per pound, plus an additional 20 minutes for safety.

Cooking Tips:

• Bring the Turkey to Room Temperature: Remove your turkey from the fridge at least 30 minutes to 1 hour before cooking to reduce shrinkage.
• Preheat the Oven: Always preheat your oven to ensure even cooking.
• Trivet of Root Vegetables: Place root vegetables like parsnips, carrots, and onions at the bottom of the roasting tin to help create a flavorful gravy.
• Season the Turkey: Season lightly with sea salt and black pepper. Cover loosely with foil during the first part of cooking, then remove it about an hour before the end to allow the turkey to brown.
• Check for Doneness: Roast the turkey for the calculated time or until the juices run clear from the thigh. A food thermometer is the most accurate way to check, insert it into the thigh and ensure the temperature reaches 70°C for 2 minutes.
• Rest the Turkey: Once cooked, carefully lift the turkey out of the tray and place it on a board to rest. Cover loosely with tin foil for at least an hour while you prepare the rest of the meal.

Little Tips:

• No Need to Wash the Turkey: Washing the turkey can spread bacteria around your kitchen, so skip this step.
• Stuffing Tip: It is safest to cook the stuffing separately instead of inside the turkey to avoid undercooking it. The stuffing needs to reach a core temperature of 75°C immediately or 70°C for 2 minutes.
• Use Turkey Juices for Stuffing: Add flavour to your stuffing by using some of the turkey's cooked juices.
• Consider Boned & Rolled Legs: Ask your butcher to remove and bone the legs, which can be rolled and cooked separately. This makes for a quicker cook time and cleaner servings.

Enjoy a perfectly cooked turkey this Christmas with these tips!

Honey Roast Gammon

1. Place the green gammon in a large saucepan and cover it with cold water. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick, and bay leaves to the saucepan.
2. Bring the water to a boil, then reduce it to a simmer and cook for 3 hours. Add more boiling water as needed to keep the gammon covered. Skim off the froth and impurities occasionally. If cooking in advance, leave the ham to cool in the stock overnight. Otherwise, allow it to cool a little, then remove it from the pan. Strain the stock and save for soups, sauces, etc, for the coming days.
3. To make the honey glaze, combine the sugar, Madeira, sherry vinegar, and honey in a pan. Stir over low heat until the sugar dissolves. Bring the mixture to a boil, then reduce the heat and simmer for 3–4 minutes, or until it forms a glossy dark syrup. Be careful and do not leave unattended, as it can easily boil over.
4. Preheat the oven to 190°C (Gas Mark 5). Place the ham on a cutting board and remove the string. Carefully cut away the skin, leaving an even layer of fat on the ham. Lightly score the fat in a criss-cross, diamond pattern, being careful not to cut into the meat. Insert a clove into the center of each diamond.
5. Place the prepared ham into a roasting tin. Pour half of the glaze evenly over the surface of the ham. Roast in the preheated oven for 15 minutes.
6. Pour the remaining glaze over the ham. Return the ham to the oven and roast for an additional 25–35 minutes, or until it is golden brown. Baste the ham frequently with the pan juices to ensure even coating and color. Turning the pan while basting can help the joint brown evenly.
7. Remove from the oven and leave to rest for at least 15 minutes before carving and serving with the Turkey.

Christmas Snowballs (Rothenburger Schneeball)

1. Combine and knead the ingredients to prepare a shortcrust pastry.
2. Refrigerate the dough for about 30 minutes or prepare it the night before if preferred.
3. Divide the dough into 40g portions.
4. Roll out each portion thinly into circles approximately 20cm in diameter.
5. Cut strips into the dough, leaving about 1 cm intact around the edge.
6. Using the handle of a wooden spoon, lift alternating strips as if weaving, picking up every second strip. Then, lift the wooden spoon and shape the structure into balls. (It is easier than it sounds!)
7. Fry the dumplings in oil heated to 170°C for about 5 minutes. During frying, use two slotted spoons to maintain the ball shape, or use a specialized Schneeballeisen tool designed for this purpose.
8. Drain the fried balls on kitchen paper and generously dust them with icing or powdered sugar.
9. Serve warm or cooled.

There are many variations for the snowballs. They can be filled with marzipan, eggnog, or other fillings. Alternatively, coat them with chocolate glaze or sprinkle with cinnamon sugar for extra flavor.

The Europe Mince Pies

Method for the pastry cases:

1. In a food processor, combine the flour, icing sugar, butter, and orange zest, and pulse until the mixture resembles fine crumbs. With the motor running, add the egg and pulse briefly until the dough begins to clump and can be pressed into a ball. If the dough is too dry, add 1-3 tsp of ice-cold water to bring it together.
2. Turn the dough out onto a lightly floured surface and knead briefly until smooth. Wrap in cling film and chill for at least 30 minutes, or until firm. The pastry can be made up to 3 days in advance or frozen for up to a month.
3. Roll the chilled pastry out on a lightly floured surface to a thickness of 4mm. Using an 8cm fluted cutter, cut out 24 rounds and use them to line two 12-hole non-stick mince pie tins.

Shortcrust topping:

1. Whip the soft butter with caster sugar and vanilla extract until light and fluffy. Fold in the flour and salt, then continue whipping until you have a soft dough. Pipe onto the filled tartlets and bake with the filling for 20-25 minutes at 160°C.
2. Place a dessert spoon (about 2 tsp) of the filling into each pastry case, then press the tops into position. Chill for at least 20 minutes. Meanwhile, preheat the oven to 180°C (Gas 4).
3. Brush the tops with the egg wash, then bake the mince pies for 15-20 minutes, or until the pastry is golden and crisp. Let cool for a few minutes before removing from the tins and transferring to a wire rack. Store in an airtight container in the fridge for up to 1 week. Warm slightly before serving and dust with sugar.