Roast Turkey with Pork Stuffing
Serves 6
Ready in
about 5 hours
For the
turkey:
11-pound ready-to-cook
whole turkey, washed, patted dry and giblets removed (reserve for making the
gravy)
2 lemons,
halved
1 garlic
bulb, unpeeled
Low-calorie
cooking spray
A few sprigs
of fresh sage, to garnish
For the
stuffing:
1 ½ cups reduced
fat pork mince
3 pieces
Canadian bacon, all visible fat removed, roughly chopped
1 lemon, zest
cut into thin strips
2 garlic
cloves, finely chopped
Small handful
of fresh sage, roughly chopped
Small handful
of fresh flat-leaf parsley, roughly chopped
1 small red
onion, roughly chopped
Salt and
freshly ground black pepper
1 egg,
lightly beaten
1.
Remove
the turkey from the fridge 20 minutes before you start, to allow it to come to
room temperature. Preheat your oven to its highest setting. For the stuffing,
put the mince, bacon, lemon zest, garlic, sage, parsley and red onion in a
bowl. Season, add as much egg as you need to make a firm stuffing and stir
well.
2.
Put
the lemon halves and garlic inside the turkey cavity, then tie the legs
together with string.
3.
Loosen
the skin around the neck-end of the turkey with your hands. Pack the stuffing
between the flesh and the skin (but not too tightly as it will expand during
cooking) and into the front-half of the cavity. Pull down the skin and secure
with cocktail sticks. Spray the turkey all over with zero-calorie cooking spray
and season well. Transfer to a roasting tin and cover with foil.
4.
Turn
your oven down to 350 degrees and roast the turkey for 3 hours and 40 minutes,
basting it with the juices four or five times during cooking. Remove the foil
40 minutes before the end of the cooking time. Check your turkey is cooked by
piercing the thickest part of the leg with a metal skewer – if the juices are
clear, it’s cooked. If there’s any pink, return the turkey to the oven for 15
minutes more, then test again. Remove from the oven, cover tightly with foil
and leave to rest for at least one hour.
5.
Transfer
the turkey to a serving platter and garnish with the sprigs of sage. Remove the
turkey skin before carving.
Turkey gravy
Serves 6
Ready in
about 3 hours 40 minutes
Salt and
freshly ground pepper
Giblets from
one turkey
1 onion,
thinly sliced
1 carrot,
peeled and sliced
1 bay leaf
Handful of
fresh flat-leaf parsley, finely chopped
1 level Bisto
gravy granules (found at international stores such as World Market, or online)
1 level
tablespoon cranberry jelly
1.
Add
1 teaspoon salt to 2 cups water and soak the giblets for 45 minutes. Rinse
well, then put in a pan with the onion, carrot, bay leaf, parsley and 2 1/3
cups fresh water. Bring to a boil, turn the heat down to low and simmer,
covered, for 1 hour 30 minutes. Strain the stock through a sieve, then leave to
cool for 1 hour.
2.
In a
separate pan, combine the gravy mix and a little cooked stock and stir well.
Add the rest of the stock and bring to a boil. Season, stir in the cranberry
jelly and simmer for 5 to 10 minutes.
Tomato baked eggs
Serves 4
Ready in 1
hour
About 2
pounds ripe plum tomatoes
4 garlic
cloves, peeled and thinly sliced
Pinch of
dried red chili flakes
2 tablespoons
chopped fresh basil
Salt and
freshly ground black pepper
4 large eggs
2 tablespoons
finely snipped fresh chives
1.
Preheat
the oven to 350 degrees. Cut the tomatoes into quarters or thick wedges,
depending on their size, and spread them evenly over the base of a fairly
shallow, medium-sized baking dish.
2.
Sprinkle
the garlic over the tomatoes with the red chili flakes and chopped basil.
Season well and stir everything together until well mixed.
3.
Bake
in the oven for 35-40 minutes until the tomatoes have softened and are tinged
with brown.
4.
Make
four wells among the tomatoes, break an egg into each well and cover the dish
with foil. Return it to the oven for 5-10 minutes until the eggs are set and
cooked to your liking.
5.
Scatter
over the chives and serve piping hot.
Apple and Cinnamon Strudel
Serves 6
Ready in
50-60 minutes
3 ½ Syns per
serving
7 ounces
cooking apples, peeled, cored and thinly sliced
1 ounce
golden raisins
½ level
teaspoon cinnamon
Grated zest
of one lemon
Artificial
sweetener, to taste
Low-calorie
cooking spray
4 sheets filo
(also spelled phyllo) pastry
1 level
teaspoon powdered sugar, to dust
1.
Place
the apple slices in a bowl and mix in the raisins, cinnamon and lemon zest.
Sweeten to taste.
2.
Spray
a large baking sheet with low-calorie cooking spray and place a sheet of filo
pastry on top. Spray with low-calorie cooking spray and then cover with a
second sheet. Repeat, with one more sheet, spraying with more low-calorie
spray.
3.
Spoon
the apple filling on the pastry lengthwise, leaving the pastry uncovered on the
edges. Now roll up from one long slide into a cylinder, with the pastry
underneath. Pinch the ends of the cylinder to seal the filling.
4.
Brush
the last filo sheet with low-calorie cooking spray and scrunch on top of the
strudel. Bake in a preheated oven at 375 degrees for 25 to 30 minutes, until
the pastry is crisp and golden.
5.
Cool
slightly before dusting with powdered sugar.
Luxury chocolate log
Serves 8
Ready in
30-35 minutes
3 Syns per
serving
3 tablespoons
white self-rising flour, sifted
1 tablespoon
cocoa powder
4 eggs
4 tablespoons
extra fine sugar (also called caster sugar or baker’s sugar)
Fresh red
currants and holly leaves, to decorate
For the
filling:
10
tablespoons fat-free fromage frais
1 packet
reduced-calorie hot chocolate packet
Artificial
sweetener, to taste (optional)
4 ounces
raspberries
1.
Preheat
the oven to 390 degrees. Sift the flour and cocoa together and set aside. Whisk
the eggs and sugar together until thick and creamy. Fold in the flour and cocoa
with a metal spoon.
2.
Spoon
the mixture into a lined (with nonstick spray and parchment paper) 12 x 8 inch
Swiss roll pan and smooth the surface. Bake in the oven for 10 to 12 minutes, until
cooked and springy to the touch.
3.
Turn
over onto a sheet of lightly sugared baking parchment placed on top of a
slightly damp, clean tea towel. Leave to cool and then remove the lining paper.
Trim the edges.
4.
Mix
the fromage frais with the chocolate drink mix, reserving a little of the
powder for dusting. Sweeten to taste, if necessary. Fold in the raspberries and
spread over the chocolate sponge.
5.
Use
the baking parchment and tea towel to help you roll up the sponge (don’t worry
if the sponge cracks a little – the chocolate powder will disguise it). Place
on a serving plate and dust with the reserved hot-chocolate powder and
decorates with the currants and holly leaves.
Crustless pumpkin pie (a Slimming World favorite!)
Serves 4
1 Syn per
serving
16 oz can of
pure pumpkin
1 medium egg,
beaten
1 tablespoon
ground cinnamon, or to taste
1 tablespoon
pumpkin spice, or to taste
1 level
teaspoon honey
¼ cup sugar
substitute, or to taste
Low-calorie
cooking spray
1. Preheat the oven to 350 degrees. Mix all
of the ingredients together (except the cooking spray).
2. Spray a small loaf pan or 8- x 8-inch pan
with low-calorie cooking spray and pour in the pie mixture.
3. Bake for 50 to 60 minutes, or until a
knife inserted into the middle comes out clean.
4. Let the pie cool before serving.
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