Cotswold Cottage Recipes
Cotswold Cottage puts great emphasis on food as an integral part of the travel experience and this new section of the website will feature a recipe each month from Jacqui's most favourite and memorable creations. See below for links to previous recipes ...
Parsnips Molly Parkin (A very old English favourite)
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2lb Parsnips
1lb tomatoes
5 tbsp olive oil
3oz butter
3 level tsp soft brown sugar
6oz Gruyere cheese
half a pint double cream
4 rounded tbsp soft white breadcrumb
Peel parsnips, cut away and discard any hard center cores.
Slice parsnips thinly. Skin the tomatoes, remove the seeds and cut flesh into slices.
Heat the oil in the pan and lightly fry the parsnips for 4 minutes.
Grease a 2 pint casserole dish with half the butter and place a layer of the parsnips over the base. Sprinkle with a little sugar salt and pepper and a little of the cream, before covering with the tomatoes and repeat these layers until all ingredients are used up, finish with the cheese and and the cream.
Top with the breadcrumbs and dot with the remaining butter.
Cook for 40 minutes in the center of a pre-heated oven at 180 C, 350 F, or mark 3 gas
A great vegetable casserole on its own or serve with roast lamb
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I have been cooking my turkey this way since a great friend of mine, called Tom Peters, who had a wonderful country house hotel near us, gave me this recipe 20 years ago. I have a feeling he came about it during his time as the head chef for John Tover at Miller Howe Hotel - the very hotel we had our own wedding reception at. Sadly he retired and the wonderful hotel is no more.
The most fantastic thing about this recipe is that you prepare it the day before and then on Chrismas day just pop it in the oven.
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1 oven ready turkey weighing 12-14 lb (5.5-6.5 kg)
Streaky bacon about 4oz (250g)
2 large carrots
1 large onion
1 apple
1½ lbs (700g) soften salted butter
1 small bunch of parsley
1 tsp freshly chopped sage
1 tsp fresh thyme
2 tsp salt
freshly ground black pepper
Peel carrots, skin onion and cut it in half, wipe and quarter the apple, put all these in the bird with 8oz (225g) butter.
Mix roughly chopped parsley with the butter, salt, lots of pepper, a pinch of thyme and the chopped sage.
Smear the remaining butter under the turkey breast which is easy to do just wriggle you finger at the neck opening and lift the skin away from the flesh then push the butter mix as far as you can under the skin and use any left over to rub all over the Turkey not forgetting the creases between the thighs.
Place in the fridge until the next day.
On Xmas day ...
Place the turkey in a roasting tin with just a little water at the bottom to cover the base
Place the streaky bacon over the breast covering it completely.
Cover the roasting tin with a double layer of tin foil buttered on the inside and make sure the foil is dull side out, seal as tightly as you can.
Place in a pre heated oven at 350 F (180C) gas mark 4 and cook for 4 about hours - you will need to adjust the length of time if you use a fan assisted oven.
After 1 hour open the foil and baste regularly
MERRY CHRISTMAS TO ALL AND A VERY HAPPY NEW YEAR
