What a wonderful year this has been at Bhabi’s Corner! All through 2021, our loyal readers have shared their treasured recipes and we extend our heartfelt thanks. You are very much a part of this column… and do continue sends us your gems! Thank you once again, to the talented and generous Irene DaSari for your mouth-watering submissions, which we are certain our readers will thoroughly enjoy.  This is our last Bhabi’s Corner edition for the year, but we look forward to the coming months of 2022. The Bhabi’s Corner team wishes all our readers a wonderful and relaxing time with family over these holidays. To those celebrating Christmas and New Year, best wishes and crucially… kept it safe by maintaining all health protocols as the Omicron virus is rapidly spreading. A safe and healthy holiday to all!

Recipes courtesy: Irene DaSari
Recipes courtesy: Irene DaSari

Christmas Recipes

Succulent Roast Turkey

Herby Butter:

125g butter at room temperature 

(not margarine) 

½ tsp. dried thyme

2 tsp. minced garlic, salt 

Freshly ground black pepper

Turkey:

1×4-6kg whole turkey

5 whole sprigs of thyme 

5 sprigs rosemary, 1 celery stick

1/2 cup olive oil, salt to taste 

2 tsp. freshly ground black pepper

1 onion ~ chopped in quarters

1 bulb garlic ~ halved

Method:

Ensure that the turkey is fully defrosted, washed & patted dry. Thoroughly combine the herb butter ingredients in a bowl. Keep aside. 

Grease a deep oven tray that’s big enough for the turkey. 

Melt a heaped tbsp. of herby butter with the olive oil & rub the turkey inside and out with the butter/oil mix… keep some mix for later. Generously salt and pepper the turkey inside & out. Place the fresh herbs, onion, celery stick & ½ bulb garlic into the turkey cavity.

Now, gently lift the skin of the turkey all around and stuff the herby butter carefully & evenly under the skin, being sure to add most of it to the breast region. Place the turkey in the tray, breast side down. 

Cover the turkey with foil sprayed with Spray & Cook and bake for 1 hour in a preheated oven at 220°C on the lowest oven rack. Remove foil, turn turkey over carefully, so that the breast is up. 

Drizzle & gently spread some of the reserved herb butter & oil mix over the top of your turkey with a spoon or brush. 

Reduce heat to 160°C. Roast, uncovered, according to times stipulated on the turkey package instructions based on the weight of your turkey & you can baste 2-3 more times with the balance of the herby butter & oil mix and pan juices during the cooking duration.

For extra crispy skin, you can grill the turkey for the last 5-10 minutes. Be sure to keep an eye on it during these last few minutes to prevent burning. The skin needs to be crispy and golden brown all over. 

Remove from oven & lightly cover with the foil you used earlier. Allow to rest for 30mins for the juices to evenly distribute. Carve & serve.

Honey Roasted Butternut

2 large butternuts (cut each lengthwise into 4… remove seeds and wash)

Mix together 1 tsp. each of garlic and herb spice, ground cinnamon, salt, freshly ground black pepper + 1/2 tsp. ground nutmeg 

Enough melted butter to coat the butternut Honey

Arrange butternut wedges on a prepared oven tray… skin side down, drizzle with melted butter & sprinkle over the spice mix. 

Drizzle honey over all the butternut slices. 

Roast in a preheated oven until tender & browned to your liking (±30 minutes).

Creamy Cajun Chicken Livers

Wash and clean 500g livers. Spice with salt, pepper and ginger and garlic and fry on high heat in butter until brown on outside but still soft inside.

Remove from pan and keep aside.

Add more butter to the pan if you like.

Add one chopped onion, 1 tsp. crushed garlic and 2 tsp. chopped green chillies (more if you like) and fry on low heat until soft and fragrant.

Mix in 1 sachet tomato paste and increase heat to medium. 

Add 1 cup chicken stock. Cook for ±10mins on medium.

Add 1/2 cup fresh cream (more if you like), 1 tsp.

Cajun spice, a few sprigs of thyme & chicken livers and simmer until sauce thickens and livers are cooked to your liking. 

Serve with crusty rolls.

Caramilk Christmas Biscuits

250g butter 

1 tsp. caramel essence (vanilla can used)

3/4 cup icing sugar, ±3 cups flour 

3/4 cup Maizena (corn flour)

1x large P.S. Cadbury slab (finely chopped)

Method:

Mix first 3 ingredients together until creamy. 

Mix in Maizena, chopped chocolate & flour  (a little at a time) until you have a soft, workable dough. Roll and cut into Christmas shapes.

Bake in a preheated oven at 180°C for ±12 mins until lightly browned. Cool completely, decorate as desired and enjoy.

Food for thought

“If you see someone falling behind, walk beside them. If you see someone being ignored, find a way to include them. If someone has been knocked down, lift them up. Remind people of their worth. One small act could mean the world to them.”

-Reader