Ingredients
- 1kg chicken wings
- 2 tbsp plain flour
- 2 tbsp oil
- 50g festive spice mix, see our recipe
- 1 orange , juiced
- 1 tbsp honey
- pinch of salt, to serve
Method
- Heat oven to 200C/180C/gas 6. Put the chicken wings in a large bowl with plain flour and season well. Toss together to coat, then spread out over a large baking tray, drizzle with oil and cook for 40-45 mins, turning halfway through.
- When the chicken wings are nearly done, put the festive spice mix in a saucepan with the orange juice and honey. Warm gently, then pour over the chicken wings, toss together, and return to the oven for a further 10 mins or until sticky. Sprinkle with salt to serve.
- Source: https://www.bbcgoodfood.com/recipes/orange-spice-wings
Classic iced holly cake
Ingredients
- 1 x 20cm round or square Suits-all Christmas cake (see 'Goes well with' for the recipe)
- 5 tbsp apricot jam, warmed and sieved
- 500g pack marzipan
- a little icing sugar, for dusting
- 1¼kg ready-to-roll white fondant icing
- green and red food colouring
- edible red glitter
You'll need
- small holly-shaped cutter
Method
- Sit the cake on a cake board or serving plate. Brush the top and sides with some of the jam. Roll out the marzipan on an icing-sugar-dusted surface until large enough to cover the top and sides of the cake – use a piece of string to help you measure. Carefully lift your marzipan on top and smooth down the sides of the cake to stick. Trim the bottom, then brush all over again with more jam.
- Make sure your surface is really clean, then dust again with a little icing sugar. Knead 850g of the icing until it is very smooth and pliable. As with the marzipan, roll out the icing, then cover the cake and once again trim any excess from the bottom. Smooth out any bumps or marks with the flats of your hands, rubbing the icing to buff it to a shine.
- Pull off about a fifth of the remaining icing and knead in enough red food colouring to give a bright colour. Pinch off small amounts and roll between your fingers to make little ‘berries’. Sprinkle some glitter on a saucer and roll the balls in it to coat completely. Shake off any excess glitter and set aside to firm up.
- Knead some green food colouring into the remaining icing and roll it out thinly on an icing-sugar-dusted surface. Stamp out lots of holly leaves and begin sticking them onto your iced cake. Use a paintbrush to moisten the underside of each leaf with a little water – don’t make them too wet though, or the green colour might leak onto the rest of the cake. When you have added enough holly leaves, mix a splash of water into some icing sugar to make a runny but fairly stiff icing, and use this to stick on your glitter berries. Leave the cake for a good couple of hours to dry before cutting into it. The cake will sit happily uncut for up to 2 weeks. Once cut into, keep in an airtight tin for up to a month.
Source: https://www.bbcgoodfood.com/recipes/classic-iced-holly-cake
Maple Roast Turkey and Gravy
Ingredients
4 h 30 m20 servings584
Directions
- Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
- Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
- Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
- Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
- Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
- To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.
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Source: https://www.allrecipes.com/recipe/13521/maple-roast-turkey-and-gravy/?internalSource=streams&referringId=939&referringContentType=Recipe%20Hub&clickId=st_trending_s
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