Dundon’s Christmas feast

Kevin Dundon cooks up his traditional treats
Kevin Dundon with his Traditional Christmas Turkey

Kevin Dundon with his Traditional Christmas Turkey

Roast Potatoes

Roast Potatoes

Smoked Salmon Mini Eclairs

Smoked Salmon Mini Eclairs

Warming Winter Root Wellington

Warming Winter Root Wellington

Whole Roasted Salmon

Whole Roasted Salmon

Tomato and Parmesan Stuffing Balls

Tomato and Parmesan Stuffing Balls

Ingredients (Serves 6-7)

TRADITIONAL CHRISTMAS TURKEY

5 kg Turkey

1 lemon, zest

100g butter

3 tbsp. fresh sage

2 large onions, roughly sliced

3 carrots, halved lengthways

1 head garlic, helved

Traditional Stuffing

150g Butter

1 onion

2 tbsp thyme, chopped

2 tbsp parsley, chopped

2 tbsp sage, chopped

450g fresh white Breadcrumbs

Salt and Pepper

Cranberries and sausage meat stuffing

450g Sausage meat

4 tbsp. cranberries, chopped

1 Onions, finely diced

2 Cloves Garlic, crushed

1 tbsp fresh parsley, chopped

1 tbsp thyme, chopped

1 tbsp. sage, chopped

Salt and pepper

1 lemon zest

Method:

On Christmas eve.

1. Prepare the traditional stuffing. This will go in the main cavity.

2. Over medium heat, Melt the butter in a saucepan with the onion for 2-4 minutes until translucent. Remove from the heat.

3. In a bowl, combine the bread crumbs, chopped herbs and lemon zest. Pour over the onion and butter mixture and stir well. Season the stuffing and allow the stuffing to cool completely in the bowl overnight.

4. Prepare the sausage meat stuffing. This will go in the neck cavity.

5. In a large bowl mix together the sausage meat, cranberries, onion, garlic, herbs and season well with salt and pepper. Keep aside covered until needed.

6. Remove the turkey giblets from the main cavity if supplied. Keep aside.

7. In a small bowl, beat the 100g of butter with the lemon zest and sage until pliable texture. Then, on the turkey, from the neck cavity ( or wishbone cavity), using your finger very gently loosen up the skin attached to the breast ( been careful not the burst or slit the skin!). push in the lemon and herb butter.

8. Pack the sausage meat stuffing in the neck cavity to give a smooth shape. Any excess roll in a baking parchment paper into a pudding shape then warp in tin foil to roast with the turkey the next morning.

9. Place the turkey and stuffing back in the refrigerator for the night.

On Christmas morning.

1. Preheat the oven to 160˚C.

2. Remove the turkey from the refrigerator and finish to stuff the turkey.

3. Line the main cavity with some baking parchment paper and loosely pack the bread stuffing into the bird.

4. If possible, using kitchen twine, tie the legs together with the pygostyle or “pope’s nose” to keep the legs thighs while roasting.

5. Don’t forget to weight the turkey again with the stuffing enclosed. (to assist with accurate calculations for the cooking times etc) – it should be 30 minutes plus 40 minutes per kg. for a 5 kg turkey, it should take about 3 hours and 30 minutes. You can also set a digital probe by the leg of the turkey and it should read 70˚C.

6. Prepare the roasting tray. Place at the bottom of the tray the giblets, onions, carrots and the garlic head to create a “raft” for the turkey and gravy later.

7. when ready place the turkey in the oven, season with salt and pepper.

8. Roast according to the weight of the stuffed turkey… After the first two hours, loosely cover the turkey with tin foil to prevent excessive browning.

9. Remove the turkey from the oven, lift away from the roasting tray onto a carving board, and again cover with loose tin foil. Allow the meat to rest for 10-15 minutes before carving while doing the gravy using the roasting tray trimming. ( see gravy recipe)

1 0. Carve and enjoy the turkey and the day.

TOP TIP: HOW TO COOK THE PERFECT TURKEY

ON CHRISTMAS Day, remove the turkey from the fridge at least two hours before cooking. If you are stuffing your turkey, weigh the bird once stuffed to ensure you cook for the correct length of time. Here’s an approximate guide for cooking turkey in an oven preheated to 180C: ⬤ 45 minutes per kg, plus 20 minutes, for a turkey under 4.5kg ⬤ 40 minutes per kg for a turkey that’s between 4.5kg and 6.5kg ⬤ 35 minutes per kg for a turkey of more than 6.5kg After the first two hours of roasting, loosely cover the turkey with tin foil to prevent excessive browning, remembering to baste it every hour as it cooks. Once the turkey is cooked, remove it from the oven and allow to rest. It can be left for up to an hour after cooking, loosely covered with tin foil. Then it’s time to pop in the roasties and other vegetables like the Parmesan carrots. Remember to enjoy your time and not to worry if the dinner doesn’t turn out as perfectly as you hoped.

Roast Potatoes

Roast Potatoes

LUSCIOUS ROAST POTATOES

Ingredients (Serves 4-6): ■ 700g Rooster potatoes, cut into large, even chunks ■ 1 garlic clove (optional) ■■ 2 sprigs rosemary ■ 3-4 tbsp goose or duck fat ■ Salt and pepper

Method: 1. Preheat the oven to 220C. 2. Place the potatoes and garlic in a pan and cover with cold, salted water. Bring to the boil over a high heat. Reduce heat to medium, cover and simmer for 8-10 minutes until the potatoes are starting to cook but still raw in the centre. 3. Drain and return to the saucepan for a minute or two to dry out. Place a lid on the saucepan and shake vigorously to break up and soften the edges. Alternatively, roughly prod the outside of the potatoes with a fork. 4. Preheat a roasting tin with the fat for a few seconds until piping hot. 5. Carefully tip the potatoes onto the hot oil, basting to cover all the edges. 6. Add the rosemary to the tray and place in the oven. Depending on the size of the potatoes, roast for 25-40 minutes, turning the potato chunks every 10-15 minutes to ensure all sides are crispy and golden brown. Check the seasoning. 7. Tip the roast potatoes into a warmed serving dish and serve while piping hot.

TOP TIP: MOUTH-WATERING GRAVY IN MINUTES

Ingredients (Serves 4): ■ 3 tbsp plain flour ■ 250ml red wine ■ 750ml water ■ 1 pinch salt ■ 1 pinch pepper Method: 1. Remove the tray with the turkey from the oven. Transfer the turkey onto a carving board and cover with foil, keeping the turkey juice tray. 2. Remove excess oil from the roasting tray and place on the hob. Sprinkle the flour onto the tray and brown on the hob. When the flour has browned, deglaze the pan with the red wine and water, stirring with a wooden spoon to lift the flavour from the tray. 3. Now remove from the hob and pass the gravy through a sieve into a small saucepan. Bring to a simmer until reduced to your preferred consistency. Add salt and pepper and keep warm until ready to serve.

Smoked Salmon Mini Eclairs

Smoked Salmon Mini Eclairs

SMOKED SALMON MINI ÉCLAIRS

Ingredients (Serves 6): ■ 55g butter ■ 120ml water ■ 80g flour ■ 2 large eggs ■ 1 egg wash (1 egg yolk mixed with 1 tbsp milk) ■ 200g smoked salmon + extra for serving ■ 100g cream cheese ■ 1 shallot, chopped ■ 1 lemon, zest ■ 3 tbsp crème fraiche ■ 3 tbsp chives, chopped ■ Salt and pepper

Method:

1. Preheat the oven to 160C. Line a baking tray with non-stick baking paper. 2. Place the butter and water in a saucepan, add a pinch of salt, and bring to the boil. Remove from the heat and stir in the flour. Return the saucepan to a medium heat and stir briskly until the mixture forms a soft dough and leaves the side of the saucepan dry. Transfer to a bowl without cooling the mixture, then add the eggs, one at a time, beating thoroughly after each addition. The dough should be smooth and glossy. 3. Fill a piping bag fitted with a plain 10-15mm nozzle. Pipe the dough onto the prepared baking try in about 4-5cm lengths. Brush the top of each éclair with a very light coating of egg wash. Place in the oven and bake for 20–25 minutes, until golden brown outside and dry inside. Transfer to a wire rack to cool. 4. In the meantime, prepare the salmon mousse. Process the smoked salmon and cream cheese in a food processor until combined. Add the shallot and half the lemon zest, then check the seasoning. Transfer into a piping bag. 5. Combine the rest of the lemon zest with some crème fraiche for the icing. 6. When ready to serve, fill the éclair with the smoked salmon mixture. Dip the top of each éclair in the crème fraiche mixture, then dip in the chopped chive. 7. Place on a serving platter with extra slices of smoked salmon. Make sure that you serve within an hour or so to ensure the éclairs keep their freshness.

Warming Winter Root Wellington

Warming Winter Root Wellington

WARMING WINTER ROOT WELLINGTON

INGREDIENTS SERVES 2 ■ 2 parsnips, chopped into large chunks ■ 1 carrot, chopped into large chunks ■ 1 butternut squash, chopped into chunks ■ 1 sprig thyme ■ 2 garlic cloves, finely chopped ■ 2 tbsp butter ■ 1 tbsp olive oil ■ 1 onion, sliced ■ 1 tbsp fresh sage ■ 1 sprig rosemary ■ 1-2 tbsp Rivesci Chilli Crush (optional) ■ 200g butter puff pastry ■ 1 egg wash (1 egg yolk combined with 1 tbsp milk)

■ Salt and pepper

Method: 1. Preheat the oven to 200C. 2. Place the carrot, butternut squash and parsnip pieces in a saucepan and fill with salted water. 3. Add the butter, sprig of thyme and 1 garlic clove. Bring to the boil and simmer for 12-14 minutes until just softened but still holding their shapes. 4. Remove from the heat and leave to cool. 5. In a saucepan, over a medium heat, warm the olive oil and add the onion, sage, rosemary and the rest of the garlic. Cook for 2-3 minutes. 6. Remove from the heat and add the cooled vegetables pieces and the Chilli Crush, if using. Carefully toss to combine. Set aside to cool. 7. Roll out the pastry on a lightly floured surface, into an approximate 15cm x 20cm rectangle. Brush the pastry edges with egg wash. Place the squash and onion mixture over the pastry (keeping away from the edges) and carefully fold the pastry over to encase the filling and seal the pastry. 8. Place the vegetable wellington in the preheated oven for 25–30 minutes until golden and crisp. 9. Remove from the oven, carve and enjoy while hot.

TOP TIP: For the Winter Root Wellington, you can add any root vegetables to the recipe such as mushrooms, carrots, parsnips or beetroot. You can also bulk the dish up by combining it with quinoa or chickpeas.

Whole Roasted Salmon

Whole Roasted Salmon

WHOLE ROASTED SALMON WITH BUTTER MUSTARD GLAZE

Ingredients (Serves 4-6):

■ 1 whole salmon (2kg-3 kg), ready to bake ■ 100g butter ■ 2 garlic cloves, finely chopped ■ 6 sprigs thyme ■ 3 tbsp honey ■ 2 tsp Dijon mustard ■ 2 lemons, zested then sliced ■ 1 onion, thinly sliced ■ 500g Rooster potatoes, thinly sliced ■ 3 carrots, thinly sliced ■ Salt and pepper

Method: 

1. Heat the oven to 190C. 2. Place two large sheets of foil on top of each other in a roasting tin. 3. In a small saucepan, melt the butter, with the honey, Dijon mustard, lemon zest, thyme and garlic. Set aside. 4. Line the tin foil with the potato slices, onion and carrots. Season well. 5. Pat the salmon with some kitchen roll and score the skin on both sides at every 3cm-4cm. 6. Place the salmon on top of the vegetables. Drizzle the butter mixture over the fish, then scatter the zested lemon slices on top. 7. Fold the edges of the foil together and bake the salmon for 35 minutes. Then open the foil and baste the juices over the fish. 8. Return to the oven for a further 25-35 minutes without the top layer of foil until fully cooked and coloured. 9. Remove the salmon from the oven and serve with a fresh salad.  

Tomato and Parmesan Stuffing Balls

Tomato and Parmesan Stuffing Balls

TOMATO & PARMESAN STUFFING BALLS

Ingredients (Serves 6-8): ■ 1 onion, finely chopped ■ 50g butter ■ 450g sausage meat ■ 100g breadcrumbs ■ 50g Parmesan, grated ■ 2 tbsp tomato pesto ■ 1 egg ■ 6 slices streaky bacon ■ Salt and pepper

Method: 1. Preheat the oven to 200C. 2. Melt the butter in a non-stick pan and add the onions. Fry for 4-5 minutes until softened. Remove from the heat and tip into a bowl. 3. Add the sausage meat, breadcrumbs, Parmesan, tomato pesto and egg to the onion. Season with some salt and pepper. Combine to create a sausage mixture. Shape into 8-12 balls. 4. Next, place the bacon in between two sheets of parchment paper. Using a rolling pin, roll it until the bacon is stretched very thin. Cut each bacon slice in half to make 12 slices. 5. Wrap the bacon around the balls and place on a baking tray. Roast in the oven for 25-30 minutes until coloured and cooked throughout. 6. Remove from the oven and serve.

PARMESAN ROASTED CARROTS

Ingredients (Serves 4): ■ 4-5 carrots, cut into long pieces ■ 50g butter, melted ■ 1 garlic clove, chopped ■ 2 tbsp honey ■ 4 tbsp Parmesan, grated ■ 1 tbsp fresh sage, to serve

Method:  1. Preheat oven to 200C. 2. Place the carrots in a saucepan, over a medium heat, and cover with water. Season well, then add the butter, garlic, and honey to the water. 3. Bring to the boil and simmer for 15 minutes until softened. Turn off the heat and keep the carrots aside in the water until needed. 4. Then, once the turkey is cooked, drain the carrots and place on a baking tray. Sprinkle the grated Parmesan over the carrots and place in the oven to roast. 5. Roast for 10 minutes until the cheese crisps up and the carrots are lightly browned. 6. Remove from the oven and serve with an extra sprinkle of Parmesan and fresh sage.

SAUTÉED BRUSSELS SPROUTS & BROCCOLI

Ingredients (Serves 6): ■ 400g fresh Brussels sprouts, trimmed and halved ■ 200g tender stem broccoli ■ 50g butter, diced ■ 1 red onion, sliced ■ 2 garlic cloves, chopped ■ 100g sourdough bread, cut into 2cm pieces ■ 50g cooked chestnuts ■ Salt and pepper

Method: 1. Bring a large pan of salted water to boil. 2. Add the Brussels sprouts and broccoli and simmer for 5 minutes. 3. Meanwhile, heat the butter in a large pan over a medium heat. Add the red onion and cook for 2 minutes. 4. Add the garlic, chestnuts and bread pieces and cook for a further minute or so, shaking the pan frequently until coloured. Season with salt and pepper. 5. Transfer the sprouts and broccoli to the pan and sauté for a further minute. Check the seasoning. 6. Serve immediately while still hot.

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