OTK What's for Dinner? Christmas Potluck | Ottolenghi Test Kitchen
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Recipes in this Video
4 recipes
Ingredients
- ●1 whole turkey (12-14 lbs)
- ●2 tbsp olive oil
- ●2 tsp salt
- ●1 tsp black pepper
- ●1 tbsp garlic powder
- ●1 tbsp onion powder
- ●1 tbsp dried thyme
- ●1 tbsp dried rosemary
- ●2 cups chicken broth
- ●2 tbsp ancho chili powder
- ●1/4 cup all-purpose flour
- ●1/4 cup unsalted butter
Instructions
- 1Preheat the oven to 325°F (165°C).
- 2Remove the turkey giblets and pat the turkey dry with paper towels.
- 3Rub the turkey all over with olive oil, then season generously with salt, black pepper, garlic powder, onion powder, thyme, and rosemary.
- 4Place the turkey on a roasting rack in a large roasting pan.
- 5Roast the turkey in the preheated oven for about 3 to 3.5 hours, or until the internal temperature reaches 165°F (75°C).
- 6While the turkey is roasting, prepare the ancho chili gravy. In a saucepan, melt the butter over medium heat.
- 7Whisk in the flour and cook for about 2 minutes until golden brown, stirring constantly.
- 8Gradually whisk in the chicken broth and bring to a simmer.
- 9Stir in the ancho chili powder and cook for an additional 5 minutes until thickened. Season with salt to taste.
- 10Once the turkey is done, remove it from the oven and let it rest for 20-30 minutes before carving.
- 11Serve the carved turkey with the ancho chili gravy.
Equipment
roasting panroasting racksaucepanwhiskmeat thermometer
🌶️🌶️🌶️Low
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 lb Brussels sprouts, trimmed and halved
- ●3 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 lemon, zested and juiced
Instructions
- 1Preheat your grill or oven to medium-high heat.
- 2In a large bowl, combine the halved Brussels sprouts, olive oil, salt, and black pepper. Toss until the sprouts are well coated.
- 3If using a grill, place the Brussels sprouts directly on the grill grates. If using an oven, spread them out on a baking sheet in a single layer.
- 4Grill or roast the Brussels sprouts for about 15-20 minutes, turning occasionally, until they are charred and tender.
- 5Remove the Brussels sprouts from the grill or oven and transfer them to a serving bowl.
- 6Add the lemon zest and lemon juice to the Brussels sprouts and toss to combine.
- 7Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 8Serve warm as a side dish.
Equipment
grillbaking sheetlarge bowltongsserving bowl
veganplant-basedgluten-freenut-freesoy-freepaleo
Ingredients
- ●2 large cassavas
- ●1/4 cup olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 head of garlic
- ●1/4 cup fresh coriander (cilantro), chopped
- ●1 tbsp lime juice
- ●1/2 tsp cumin
- ●1/2 tsp chili flakes
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Peel the cassavas and cut them into thick slices or wedges.
- 3In a large bowl, toss the cassava pieces with olive oil, salt, and black pepper until well coated.
- 4Spread the cassava on a baking sheet in a single layer.
- 5Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, and wrap in aluminum foil.
- 6Place the wrapped garlic on the baking sheet with the cassava.
- 7Roast in the preheated oven for about 30-40 minutes, or until the cassava is golden and tender, and the garlic is soft.
- 8While the cassava and garlic are roasting, prepare the salsa by mixing chopped coriander, lime juice, cumin, and chili flakes in a bowl.
- 9Once the garlic is roasted, squeeze the soft cloves into the salsa mixture and stir to combine.
- 10Serve the roasted cassava hot, drizzled with the coriander salsa.
Equipment
baking sheetaluminum foilmixing bowlknifecutting board
🌶️🌶️🌶️Low
Ingredients
- ●200g cooked chestnuts, chopped
- ●300ml double cream
- ●150g mascarpone cheese
- ●100g sugar
- ●4 clementines, segmented
- ●2 tbsp clementine juice
- ●1 tsp vanilla extract
- ●1/2 tsp ground cinnamon
- ●1 packet of sponge cake or ladyfingers
- ●100ml clementine liqueur (optional)
Instructions
- 1In a saucepan, combine the sugar and clementine juice over medium heat. Stir until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
- 2Add the clementine segments to the saucepan and cook for an additional 2-3 minutes until they are caramelized. Remove from heat and let cool.
- 3In a mixing bowl, whip the double cream until soft peaks form. Gently fold in the mascarpone cheese, vanilla extract, and ground cinnamon until well combined.
- 4If using, soak the sponge cake or ladyfingers in clementine liqueur for a few seconds to absorb the flavor.
- 5In a trifle dish or individual glasses, layer the soaked sponge cake or ladyfingers at the bottom.
- 6Add a layer of the whipped cream mixture on top of the sponge cake.
- 7Next, add a layer of the chopped chestnuts, followed by a layer of the caramelized clementines.
- 8Repeat the layers until the dish is filled, finishing with a layer of the whipped cream mixture on top.
- 9Chill the trifle in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
- 10Garnish with additional clementine segments or chopped chestnuts before serving.
Equipment
saucepanmixing bowlwhisktrifle dish or individual glassesspatula
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