Archive for December, 2008

A: Inside outside drum-side crumb-side!

Posted in Chicken, Mains with tags , , on December 11, 2008 by gluttondressedaslamb

OR- Topsy-turvy turkey dinner.

Thanksgiving didn’t factor much when I was growing up, and Christmas was more about curries and fried chicken wings rather than roasts and boiled-to-death brussel sprouts. So generally inexperienced with turkey, I thought I might do a me-version of a roast turkey dinner last Sunday.

Maryland cuts of poultry have got to be my favourite. Most flavourful (=fatty), and no dry or bony bits to eat around either. My current favourite, and substitute for whole roast chicken is turkey maryland, or even just a drumstick, which as I found out on Sunday is more than generous for 2 people (even us greedy ones).

BUT, one cannot have a roast turkey without stuffing- it’s the best bit! And so the topsy-turvy turkey dinner was born. Stuffing is squished into the bottom of a loaf pan with the drumstick resting on the top, lightly seasoned and greased. Bake at 200C till done and there you have it– crispy around the edges but moist through the middle, the stuffing ends up just the way I like it. Plus, it’s a one-pan-wonder, and not a very big pan at that. Served up with sauteed silverbeet with leftovers for 2 lunches the following day, who’d have thought a drumstick could stretch that far!


Topsy-turvy turkey dinner (for 2)


1 turkey drumstick

2 handfuls mushrooms, thinly sliced

1/2 onion, chopped

1/2 cacciatore sausage, chopped (I also had leftover spicy salami, which I added to the mix.)

2 handfuls fresh breadcrumbs

fresh parsley, chopped (and any other fresh herbs you like)

1 egg


Heat olive oil/butter (or a combination of both) in a large pan and saute sausage for 1 minute.

Add onions and mushrooms and cook until most of the liquid in the mushrooms is cooked out.

Transfer mixture to the baking tin and add parsley, breadcrumbs and egg and stir well.

Oil and season turkey drumstick and place on top of the stuffing. Bake at 200C for 45-60 minutes.


Let the meat rest for 5-10 minutes, then gobble gobble gobble it all up!!!


A: Fruit Fairy.

Posted in Personal with tags on December 7, 2008 by gluttondressedaslamb

Our recent visit to the wholesale markets was cancelled, which meant a free lie-in and no more excuses to complete the burgeoning list of household chores. In the midst of pulling out wall fixtures and sanding down walls, who should call on me but the lesser known but highly respected Fruit Fairy! No need for bodyparts under pillows or evil step-sisters for this one to appear- she just does! And look what she brought me:


Now I know it technically isn’t a fruit, but look!


There were loads and loads of these finger-sized carrots in my box of goodies and I am becoming increasingly attached to one that looks like an inquisitive worm, peaking its head out of the mud to say hello.

So, here’s a big thank you to my own personal fruit fairy. The fruit bowl is busting at the seems with vitaminal (yes, I have decided that that should most definitely be a word) goodness and my body thanks you.

A: Squished squash.

Posted in Jams and Butters with tags , on December 5, 2008 by gluttondressedaslamb

R’s brave return to the Canningvale wholesale markets found me carting a cardboard box full of goodies back to mine a few weeks back. Sitting among the apples, mushrooms and zucchinis were golden-yellow squash– plump and perfect, just screaming to be pickled!


Enter the all-accommodating Digby Law’s Pickle and Chutney Cookbook.

Pickled yellow squash (adapted from Pickled Yellow Courgettes)


8 cups sliced squash

2 cups sliced onions

1 cup diced green capsicum

3 tbsp salt

2 cups cider vinegar

3 1/2 cups sugar

1 tsp celery seed

1 tsp mustard seed (I didn’t have celery seed and doubled the mustard seed)

Combine the vegetables and sprinkle with the salt. Let veggies stand for 1 hour.

Drain well without rinsing.

Combine vegetables with remaining ingredients and boil gently for 10 minutes.

Pack vegetables into hot, clean jars and cover with the hot syrup before sealing.


Ready to eat in 4 weeks!

We’re off to the wholesale markets tomorrow morning and I am determined NOT to come home with:

– Tomatoes (For real this time. Really, really, really real. Really.)

– Squash (Been there, done that.)

– Peppers

– Over-ripe mushrooms (Way too stressful trying to use everything up before it all goes rancid. Having smelt rancid mushrooms one too many time this is one experience I will gladly miss out on!)

Everything else is fair game! (Especially strawberries, mangoes, pineapples, watermelons and fruit of all manner. YUM!)