getting my skates on to live life to the full

You’ll need:

5kg free-range Totally Traditional Turkey

4 tbsp rapeseed oil

Sea salt and black pepper

For the stuffing:

75g butter

2 tbsp rapeseed oil

8 shallots, peeled and finely chopped

3 cloves of garlic, peeled and finely chopped

250g dried figs, chopped into small cubes

2 small eating apples

250g fresh breadcrumbs

3 tbsp fresh sage leaves, chopped

750g sausage meat

3tbsp of parsley, chopped

1 large egg beaten

Sea salt and black pepper

What to do:

Preheat oven to 230°C/Gas Mark 8

Remove turkey giblets and reserve. Rinse the turkey inside and out and dry well.

Place the turkey in a large roasting pan, brush the turkey generously with rapeseed oil and season with sea salt and black pepper and cover with foil.

Place the prepared turkey in the pre-heated oven and cook at this temperature for the first 30 minutes. Then, lower the oven temperature to 180°C/Gas Mark 4 and cook for approximately 30 minutes per kilo, basting every hour.

To prepare the stuffing, heat the butter and rapeseed oil until the butter has melted. Add the shallot and fry gently until well softened but not browned. Stir in the garlic and season well with sea salt and black pepper. Remove from the heat and place in a bowl, leave to cool.

Peel the apples, cut into quarters, remove the core and cut into small cubes. Mix the figs, apples, breadcrumbs, sage, sausage meat and parsley with the shallots, season well with sea salt and black pepper using clean hands and then mix in the beaten egg. The mixture should be quite firm, with wet hands, mould the stuffing into balls the size of a golf ball.

Place on a greased baking sheet and bake in the pre-heated oven for about 20 minutes, until golden brown and cooked through. Alternatively you can use the mixture to stuff an onion, per person, and place the rest of the mixture into an ovenproof dish to cook.

Take one small onion per person and peel, leaving the top of the onion intact and the base root in place. Peel and boil, whole, in salted boiling water for 8-10 minutes, until just soft, drain and cool in cold water. Drain and cut the top off the onion, about three quarters of the way up, so as to make a lid. Using a sharp knife, hollow out the onion and stuff with the stuffing mixture, replace the lid and brush all over with rape seed oil. Bake for 30-35 minutes in the oven alongside the turkey until cooked through and slightly caramelised.

When the turkey is approximately 35 minutes before the end of cooking, remove the foil, drain off any of the excess fat and cook for a further 35 minutes or until golden brown.

Transfer the turkey to a platter and cover loosely with foil and leave to rest for 20-30 minutes.

Serve the turkey carved with stuffing balls or stuffed onions and gravy.

Recipe supplied by www.totallytraditionalturkeys.com

Preparation Time; 10 minutes

Cooking Time; 1 ½ hours

You’ll need:

1.5kg Potatoes, medium sized, peeled

900g parsnips, medium sized, peeled

2 tbsp plain flour

1 tbsp fresh thyme, chopped, plus a few sprigs

6-8 tbsp rapeseed oil

12 shallots, peeled

200g pancetta, roughly chopped

6 whole bay leaves

Sea salt and black pepper

What to do:

Preheat oven to 200°C/Gas 6

Cut any large potatoes in half and all of the parsnips in half lengthways, cook the potatoes in boiling salted water for 8 minutes or until par-boiled.  Meanwhile cook the parsnips in the same way in another pan for 4 minutes.  Drain the potatoes well then return to the pan and cover, shake the pan to roughen the edges of the potatoes.

Drain the parsnips and toss them in the flour, chopped thyme and seasoning.

Pour the rapeseed oil into a large roasting tin and heat in the oven; you need around 1cm of oil in the tin.  Add the potatoes and turn them over in the oil using a slotted spoon. Roast uncovered for 15-20 minutes, remove the tin from the oven and turn the potatoes, add the parsnips and shallots and turn them in the oil too. Roast for a further 35-40 minutes then turn all of the vegetables again, add the pancetta.

Increase the heat to 220°C/Gas 7 for a further 15-20 minutes, adding the thyme sprigs and bay leaves for the final 10 minutes.  Sprinkle with a little sea salt and black pepper and serve immediately.

Recipe supplied by www.oleifera.co.uk

Check out yesterday’s post if you want to join in with my fun idea based on the “I’m a Celebrity” television programme.  I was asked by several bloggers for my own answers to the questions posed.

1.What one thing about being a parent makes you scream “Get me out of here!”

Right now, the squabbling about video games between my two boys.  I do have a very long list for this question.  I may blog it sometime.

2. What qualities would you bring to the jungle?

Humour.  Kindness to others.  My husband says to add my determination to get things done and my organisational skills.

3. How are you likely to annoy people in your were stuck with them for 3 weeks?

Being over-sensitive to criticism.  Biting my nails.  Moodiness. Snoring, grinding my teeth and talking in my sleep.  My husband says I would shout at people.

4. What is the worst thing you have ever eaten?

Spinach and Walnut soup at Cambridge University.

5. What  item would you smuggle into the jungle with you?

Laptop so I could blog all about it and keep in touch with loved ones

6. What is the most daring thing you have ever done?

Went to Cambridge University.  Left behind a legal career.  Lived in a camper van.  Walked on fire.  Posed nude-ish on my blog. Become a mother.

7. Who would you miss most if you went into the jungle with a bunch of strangers?

I will say my husband as he is currently steam-cleaning the floors so I am in a favourable mood towards him.

8. What celebrity alive or dead would you like to have with you in the jungle and why?

Freddie Mercury so he could sing and I am sure he would keep things very lively one way and another.

9. What would scare you about being in the jungle?

The bridge they have go over and the trials.  I find the trials utterly demeaning and would be most unlikely to even try them.

10. After leaving the jungle, you go to a luxury hotel. What would be the first thing you did on reaching your hotel?

Enjoy the solitude and then feel lonesome and phone home.  A long bubble bath too.

11. Who do you think should win the Jungle Crown this year?

David Emmanuel as he seems like a “thoroughly decent chap” from the Valleys.  I like how he sees through people and also sees the best in people.  I like his peace-making qualities.

12. Who is your least favourite celebrity in the jungle and why?

Lucy as I feel she is picking on Amy.  Get over it – younger, slimmer and prettier will always exist – it’s the nature of life.  Also it is important to remember we all make errors of judgement as young people and to be more forgiving.

13. Which celebrity has surprised you most and how?

David Emmanual.  I expected not to like him.  That working-class chip on my shoulder no doubt.  I think he is great.

OK, so I’m a Celebrity, Get Me Out of Here has hit our television screens again.

So I thought I would have a little fun with blogger friends old and new and start a new meme type thing. I will tag a few people, hope they join in and pass on the jungle baton to other bloggers.

It is very simple to do and the rules are as follows

1) Answer the 10 questions and consider the mission.
2) Tag a few bloggers to do the same
3) Come back to my original blog post and tell me you have done the questions and answers so I can take a look and promote your post.

1. What one thing about being a parent makes you scream “Get me out of here!”

2. What qualities would you bring to the jungle?

3. How are you likely to annoy people in your were stuck with them for 3 weeks?

4. What is the worst thing you have ever eaten?

5. What  item would you smuggle into the jungle with you?

6. What is the most daring thing you have ever done?

7. Who would you miss most if you went into the jungle with a bunch of strangers?

8. What celebrity alive or dead would you like to have with you in the jungle and why?

9. What would scare you about being in the jungle?

10. After leaving the jungle, you go to a luxury hotel. What would be the first thing you did on reaching your hotel?

11. Who do you think should win the Jungle Crown this year?

12. Who is your least favourite celebrity in the jungle and why?

13. Which celebrity has surprised you most and how?

Your final mission should you choose to accept it is to tell us why the blogger/s who you tag are stars.

Have another look at the guidelines above and get going to have some jungle fun!

I am tagging @AutismMumma @mummyglitzer @smilesandphotos @LJB41 @CupcakeMumma11 @InstinctiveMum @Tamsin_Tweets @goriami @ SarahMo3w @DownsSideUp @ Redpeffer @ knackeredhwife @ KimberleyJTaylor @MummyTries @ nicolacupcake @ Ojosworld @oliversmadhouse @soundinglike

Anyone should feel free to join and obviously if you can link back to this post so much the better.

Makes: approximately 20 biscuits

 For the biscuits

100g butter

175g caster sugar

2 happy eggs

2 happy egg yolks

50g ground almonds

240g plain flour

For the icing

120g butter

250g icing sugar

1-2 tbsp milk

Food colouring to suit

Biscuits

In a bowl, mix the butter and sugar together with an electric blender, until they form a creamy paste. Add the happy eggs and happy egg yolks and mix, then fold in the almonds and flour with a wooden spoon or spatula until fully combined.

Press the mixture into a greased tray to a thickness of about ¼” (6mm). Place in a preheated oven at 180°C/350°F/Gas Mark 4 for 10-12 minutes.

The biscuit mixture is ready when it has just started to colour. Carefully turn out onto a sheet of baking parchment on a flat cool surface.

While still warm to touch, use a cookie cutter to press out the shapes but don’t try to lift them out until completely cooled, or they’ll break.

Icing

Mix the butter and icing sugar together in a bowl, adding the milk as needed to make a smooth paste.

It’s much easier if you warm the butter.

First, ice the biscuits all over with the plain icing, adding some edible glitter for a festive feel. Then add a little red food colouring to the remaining icing, spoon it into a piping bag and draw on his shiny red nose.

In case you were wondering, I add rum to this recipe!

Ingredients

6 happy eggs

60g caster sugar

600ml milk

1 tbsp vanilla extract

½ tsp grated nutmeg

150ml plain yogurt

You will need a cooking thermometer for this recipe.

Don’t be scared of raw eggs in eggnog; we gently cook them in this recipe.

Place 4 happy eggs, 2 happy egg yolks, caster sugar and milk in a saucepan. Heat slowly whilst stirring continuously; bring the temperature up to 72°C then remove the saucepan from the heat and keep stirring until it has cooled to around 60°C, this will take about 5 minutes.

Once it is below 60°C, pour the mixture through a sieve to capture any overcooked lumps. Add the vanilla extract and the nutmeg, stir and refrigerate the mixture. Once cool, add the plain yogurt and gently whisk together for a delicious and refreshing eggnog.

You can add other flavours in place of the vanilla and nutmeg and/or use double cream in place of the yogurt.

Adults might want to add some rum or bourbon too for a grown up drink.

Mat’s top tip: Use double cream instead of yogurt if you’re adding alcohol.

We were delighted that our youngest son was chosen to take part in the Tesco Toy Team after the casting day I blogged about yesterday.

He loves to perform and always has plenty to say.  We think that is why he was selected although as he threatened to shoot one of the people auditioning for participants with  Nerf gun, we can’t be sure.

The first joy was when two toys arrived for him to test at home.  As you can see from the pictures, he was rather excited.

A week later we set off for the London studios for the filming day.

Tesco were again welcoming and provided us with refreshments.

It was so exciting to watch Ramsey and the other children doing their thing.  The set was amazing and Ramsey worked first in a pair and then on his own.

Please do check out the videos – they give a really honest account of what the children found about some of the toys available for Christmas at Tesco.

Please see the link below, this will take you on to the videos.

I have very fond memories of my late Mum’s chocolate roll so will be giving this recipe a try this year.

SERVES 6

Ingredients

Chocolate Roll

75g caster sugar

3 happy eggs

2 happy egg yolks

75g plain flour (sieved)

25g cocoa powder (sieved)

Zest of one orange

Chocolate Filling

6 happy egg whites

30g caster sugar

120g 72% dark chocolate

20g butter

Candied Kumquats & citrus sauce

10 kumquats

150ml water

100g icing sugar

Method

Chocolate Roll

Preheat your oven to 200⁰C/400⁰F/Gas Mark 6.

Grease a Swiss roll tin, then line it with baking parchment.

In a large bowl, whisk the sugar, happy eggs and happy egg yolks together until thick and creamy. Add the flour and cocoa powder and carefully fold into the mixture, trying to retain as much air as possible. Pour the mixture carefully into the Swiss roll tin, ensuring an even cover.

Bake for 10-12 minutes until springy to the touch.

Take a large sheet of baking parchment, dust it with caster sugar and orange zest, then turn the sponge out onto it. Trim the edges with a knife. Roll the sponge from one end leaving the paper in the middle.  Cool on a wire rack.

Chocolate Filling

Whisk the happy egg whites and caster sugar until they form soft peaks i.e. when you make a peak, the tips droop.

Break the chocolate into pieces and place in a plastic bowl with the butter. Heat in a microwave for 30 seconds, leave for 20 seconds and then beat with a whisk. If the chocolate is not completely melted, heat in the microwave for 10 second bursts until the chocolate is just melted.

Mat’s top tip: mix the chocolate between each burst to ensure even heating.

Add 1/3 of the beaten happy egg whites to the chocolate and combine using an electric beater. Do this quickly; the chocolate will begin to set and form hard lumps, so don’t worry about retaining the air in the mixture. Now combine the other 2/3 of the happy egg whites by gently folding with a spoon until the mixture is a smooth consistency. Place the whole mixture in the fridge to set.

Candied Kumquats

Clean the kumquats and pick off any stems.

Place in a saucepan with the water and icing sugar. Bring to a simmer, then turn down to just below simmering point i.e. small bubbles form on the sides of the saucepan.

Cover the water with a circle of baking paper to keep the kumquats submerged. A good way to do this is to use a large piece of baking parchment and a saucepan lid which is just too small for your pan, then they will both sit happily on the surface of the water. Heat for 2 hours.

Remove the kumquats and put to one side to cool. Bring the sugar liquor up to a rolling boil until it has reduced by 2/3.

Taste, then enhance the flavour if required by adding lemon or orange juice to make a lovely citrus sauce.

To complete the dish:

Unroll the sponge and remove the baking parchment. Spread the chocolate filling over the surface of the sponge to about ¼ inch thick, then place the kumquats at even distances across it. Roll the cake up.

Serve in slices with a drizzle of citrus sauce.

Entertain me with a caption for this picture.

Then head over and have fun with some other images in need of captions here http://mammasaurus.co.uk/saturday-is-twinkle-twinkle-caption-day/