Showing posts with label Mexican chorizo. Show all posts
Showing posts with label Mexican chorizo. Show all posts

Sunday, November 22, 2015

Lancegiving - an Australian Thanksgiving (of sorts) with Smoked Turkey with Mexican Chorizo Stuffing


Lancegiving - an Australian Thanksgiving (of sorts) with Smoked Turkey with Mexican Chorizo Stuffing

Lance and I both enjoy watching the tv show Bob’s Burgers. And one of Lance’s favourite episodes is the first Thanksgiving episode. In it, Bob gets excited picking out the turkey ready for the feast and he names the turkey “Lance”. So for his birthday this year, Lance was bought a Bob’s Burgers’ themed present – complete with a Lance. Yep. A whole frozen turkey. You may also recall that Lance loves smoking meats, so we knew it was going to be part of his turkey’s future. Lance named his turkey Boblance and he was popped into the freezer until such time as we could spend a whole day smoking a turkey. Lancegiving, as it came to be known, was last weekend. And it was So. Much. Fun.

We invited a few friends and family around to hang out for the day. There was a tv set up outside playing thanksgiving episodes of some of our favourite shows, Brooklyn Nine Nine, How I Met Your Mother, and, of course, Bob’s Burgers. We played beer pong (minus the beer!), we hung out in the spa, we played board games, and we watched the turkey rotisserate in the smoking shed Lance had set up. It smoked for 6 hours, then we moved it into the oven for a further hour and a half of roasting before carving it up and serving it with roast veges and the stuffing.

Lancegiving - an Australian Thanksgiving (of sorts) with Smoked Turkey with Mexican Chorizo Stuffing
Lancegiving - an Australian Thanksgiving (of sorts) with Smoked Turkey with Mexican Chorizo Stuffing


Given that neither of us had ever cooked a turkey before, we weren’t optimistic about how it was going to turn out. There was lots of gravy on hand, just in case it was tough as old boots. But, it wasn’t really required. The turkey was incredibly succulent, with a fabulous smokey flavour. The only issue with smoking it the way Lance does is that the skin doesn’t crisp up, even with the finishing time in the oven. It tends to stay a slightly unappetising chewiness. But that is a small price to pay for such delicious meat. And as good as the meat was…it was the stuffing that really stole the show. Neither of us are the biggest fan of bread based stuffings, so I did a bit of a google for other recommended fillings. Chestnuts sounded right up my alley, but too much effort to prepare. And tinned chestnuts are hard (not to mention expensive) to come by. There were various sausage ones and mince meat ones, and rice ones. Lance had the idea of throwing some sweet potato into the mix and although he claims it was his idea, we both independently came upon the same answer to easily flavouring the stuffing – Mexican Chorizo. In the absence of some lurking in your freezer (seriously though, you should make it and have some lurking in your freezer), use a few of your favourite spicy sausages, skin removed.You will need to add a diced brown onion to the vegetables you sweat off with the sausage.
Lancegiving - an Australian Thanksgiving (of sorts) with Smoked Turkey with Mexican Chorizo Stuffing
Lancegiving - an Australian Thanksgiving (of sorts) with Smoked Turkey with Mexican Chorizo Stuffing
Lancegiving - an Australian Thanksgiving (of sorts) with Smoked Turkey with Mexican Chorizo Stuffing
Lancegiving - an Australian Thanksgiving (of sorts) with Smoked Turkey with Mexican Chorizo Stuffing

Lancegiving Smoked Turkey and Stuffing

1 cup black rice
2 medium sweet potatoes, diced
3 stalks celery, diced
1 sweet red paprika, diced
100g cold butter, diced
1/4 cup porcini mushrooms
1/3 cup dried cranberries
4kg turkey

Cook the rice to al dente and set aside to cool. It needs to be cooked, but retain some bite as it will be cooked more in the turkey. Cook the sweet potatoes until just barely tender using your favourite method. As I was short on time, I steamed them. Set aside to cool. The rice and sweet potatoes can be cooked ahead of time if needs be.

Place the porcini and cranberries into a mug and just cover with recently boiled water. Cover loosely and set aside to cool.

Heat a frypan to medium high-heat. Add the Mexican chorizo and break up with a wooden spoon. As it starts to brown, add the celery and paprika. Cook until softened, around 5-10 minutes. Set aside to cool.

Once everything is cool, mix together in a bowl. Mix in about half of the diced butter.

Spoon as much of the stuffing into the turkey cavity as possible, then sew shut the cavity. Spoon the rest into a casserole container, cover with foil and set aside. Smoosh the remaining butter cubes between the skin and the breast meat of the turkey.

Set up your smoker (or get Lance to) on your barbecue to reach 160C, and insert the rotisserie rod. Alternatively, just set your oven to 160C. Smoke/roast the turkey for around 4 hours, or until the breast meat reaches 130F on a meat thermometer. Preheat the oven to 180C, transfer the turkey from the rotisserie to a baking tray and cook for a further hour, or until the breast meat reaches 165F.  You can keep it going on the smoker outside if time permits, but we were getting hungry! As turkey sizes and oven/BBQ temperatures can vary, keep an eye on the meat and check for doneness from around 3 hours. The times I've given here are what our turkey took.

About an hour before the turkey is ready, slide the casserole dish with the stuffing into the oven to cook the remainder of the stuffing, for the last 15 minutes take the foil off. Any additional veges can be roasted now too.

Let the turkey rest for around 15 minutes, then carve. Remove the stuffing from the turkey and mix it with the casserole stuffing. Serve.

Lancegiving - an Australian Thanksgiving (of sorts) with Smoked Turkey with Mexican Chorizo Stuffing
Lancegiving - an Australian Thanksgiving (of sorts) with Smoked Turkey with Mexican Chorizo Stuffing
Lancegiving - an Australian Thanksgiving (of sorts) with Smoked Turkey with Mexican Chorizo Stuffing
Lancegiving - an Australian Thanksgiving (of sorts) with Smoked Turkey with Mexican Chorizo Stuffing
Lancegiving - an Australian Thanksgiving (of sorts) with Smoked Turkey with Mexican Chorizo Stuffing
Lancegiving - an Australian Thanksgiving (of sorts) with Smoked Turkey with Mexican Chorizo StuffingLancegiving - an Australian Thanksgiving (of sorts) with Smoked Turkey with Mexican Chorizo Stuffing
Lancegiving - an Australian Thanksgiving (of sorts) with Smoked Turkey with Mexican Chorizo Stuffing
Lancegiving - an Australian Thanksgiving (of sorts) with Smoked Turkey with Mexican Chorizo Stuffing


Thursday, August 21, 2014

Fancy Midweek Meal - Polenta and Vegetable Stacks

Fancy Midweek Meal - Polenta and Vegetable Stacks

In keeping with my ‘learning to cook new things’ decision, I decided to tackle something that’s been on my list for a while. Polenta. The thing that mainly worried me about polenta is that in most recipes I had seen they contained the one phrase that strikes fear into my heart – ‘stirring constantly’. When something is a side dish, I can’t be ‘stirring constantly’. But there’s been a few blog recipes about that had somewhat demystified the process somewhat and used the phrase ‘stirring here and there’. Stirring here and there I can do! I wanted to make polenta cakes, rather than the polenta ‘mash’ and every recipe for that that I had ever come across insisted that you needed to refrigerate overnight, then cut the polenta into shapes, then either bake or fry to make the crispy polenta cakes. I also didn’t have the time and patience for that. Not on a weeknight. So I just spread it out in the tray and baked it immediately, leaving the cutting until it was baked. It takes about 40 minutes to bake, but it was a good result for a lazy man’s version of this. I will give the chill, cut and fry method a go at some point, but this is a good option for week nights. The chill, cut, fry method also lends itself more to thicker polenta squares.

The sauce you might recognize as my hot white bean dip. It’s almost identical with the removal of the oil and the addition of using some water to thin it out. The texture becomes almost like a tomatoe-y herby béchamel. The roast pumpkin and capsicum work perfectly with the sauce and polenta. And being lazy again, I scrubbed the skin of the butternuts but didn’t bother peeling them. If you don’t want to eat them, simply peel them off after they’ve cooked.

While I am telling you about how lazy I am with midweek cooking, let me tell you about Mexican chorizo. Unlike Spanish style chorizo, Mexican chorizo isn’t cooked/cured and it has to be cooked before eaten. It’s essentially a flavoured mince. I haven’t ever seen it available here in Perth BUT, you can make it really easily at home, following Alejandra’s recipe. When I do have a spare half hour or so on the weekend, I whip up a batch of this, freeze it into individual ‘sausages’ ready for a super easy flavor hit. It makes the most amazing tacos and scrambled egg and potato hash and…the list goes on. It’s so much easier to be lazy during the week if you can occasionally do some prep work. The spicy chorizo here really makes this dish, but if you really don’t want to make some yourself, simply find a nice spicy style sausage, remove the filling from the casing and fry up as below. Or, at a pinch, dice up some normal chorizo and fry until some fat renders out and it’s crispy. But you really want that smokey/spicy hit to bring out the rest of the flavours in the dish.

A little sriracha on plating adds a little extra chilli kick. And if you’re really feeling lazy then you can serve the components separately and not even bother making it look fancy. But how pretty is this?

Fancy Midweek Meal - Polenta and Vegetable Stacks
Fancy Midweek Meal - Polenta and Vegetable Stacks
Fancy Midweek Meal - Polenta and Vegetable Stacks


Polenta

1/2 cup polenta
2 cups water
1/4 tsp fresh black pepper
1/4 tsp sea salt
2 tbsp olive oil
½ cup grated parmesan

Roast Veges

Top half of 1 small butternut pumpkin, skin scrubbed and sliced into 1cm thick rings
1 large red capsicum
Olive oil

Sauce

1 tin white beans (cannellini)
4 sundried tomatoes, cut into thin strips
1 cup water
½ tsp salt
3 sprigs thyme, leaves stripped
1 tbsp oregano, minced.

200g Mexican chorizo (or other spicy raw sausage, skins removed)

Line a lamington tray with baking paper. Preheat the oven to 170C

In a medium saucepan, bring water, pepper and sea salt to a boil. Pour the polenta in to the boiling water and stir quickly for a minute or so. Cook for around 10-15 minutes, stirring every few minutes until it thickens to a creamy mash potato consistency. It should pull away from the sides cleanly as you stir it. Stir through the parmesan, and then the olive oil.

Spread in a layer around 2cm thick in the baking paper and smooth over the top. Pop in the oven.

Line a baking tray with baking paper and spread the pumpkin slices out. Drizzle with olive oil. Cut the capsicum in half lengthwise and remove the core and seeds/membranes. Place skin side up on the baking tray . Chuck in the oven.

After 20 minutes, turn the flip the pumpkin slices. Check the polenta. If it’s solid and getting golden on top, gently flip the whole thing over with two spatulas.

Rinse the beans, then add to a medium pot with a cup of water. Bring to a gentle simmer. Using a stick blender (or a real blender), puree until smooth. Add the salt, thyme, oregano and sundried tomatoes, puree that all together too. Check for seasoning, then set aside, keeping warm.


Heat a frypan to medium heat and add the Mexican chorizo. Break it up with a wooden spoon and keep it frying until brown and crispy. Set aside, keeping warm.

Remove the capsicum and gently pull the skins off and discard. Slice into ribbons.

Take the polenta out, and cut into squares about the same size as the pumpkin rings. Cut one square into thin ‘chips’ for decoration.

To plate, add a slice of polenta, a ring of pumpkin, a few ribbons of roast capsicum. Spoon a few tablespoons of the bean sauce, then sprinkle some Mexican chorizo over the top. Repeat the pattern. Balance a few polenta ‘chips’ on top, then decorate with a thyme sprig. Dot some sriracha about the plate decoratively.


Fancy Midweek Meal - Polenta and Vegetable Stacks
Fancy Midweek Meal - Polenta and Vegetable Stacks
Fancy Midweek Meal - Polenta and Vegetable Stacks
Fancy Midweek Meal - Polenta and Vegetable StacksFancy Midweek Meal - Polenta and Vegetable Stacks
Fancy Midweek Meal - Polenta and Vegetable Stacks