Recipe Library: 
Salmon Trout Rolls on Summer Salad
Serves 6-8A pretty starter that can be partly prepared up to two days in advance.
200 g smoked salmon trout ribbons
1 x 250 g tub creamed cottage cheese
2 t (10 ml) freshly grated lemon rind
3 T (45 ml) finely sliced fresh chives
1 t (5 ml) Ina Paarman's Lemon & Black Pepper Seasoning
1 t (5 ml) fresh lemon juice
SALAD INGREDIENTS
2 packets wild rocket
1 head of butter lettuce
6-8 caper berries with stems
Ina Paarman's French Vinaigrette
Flatten the strips of salmon on a chopping board. Mix together the creamed cottage cheese, lemon rind, chives, Lemon & Black Pepper Seasoning and lemon juice. Spread this mixture over the salmon strips and then roll them up, starting at the thinnest end. Wrap each little roll in cling film - twist the ends to squash them into firm little mini salamis. Refrigerate for up to 2 days until needed or freeze for up to a week.
Arrange rocket and butter lettuce on medium size plates. Top with sliced salmon rolls. Garnish with capers. Dress the salads just before serving with French Vinaigrette.
INA'S HINT:
- If you have some of our Sundried Tomato Quarters in the fridge, add a few slivers here and there for a real festive colour scheme.
- Utilise every bit of salmon by overlapping leftover pieces before spreading with filling and rolling.
Slow Roast Turkey with Chorizo, Almond and Apple Stuffing with Brown Gravy and Cranberry Cherry Compoté 
Serves 8-10A low oven temperature and baking paper wrapping is the secret to a perfect roast turkey.
1 turkey ± 6-7kg (with giblets)
Ina Paarman's Chicken Spice
2 T (30 ml) Ina Paarman's White Sauce Powder
olive oil
3 large sheets of baking paper (72 cm x 30 cm)
turkey giblets
2 onions, roughly chopped
½ cup (125 ml) Ina Paarman's Sticky Marinade
1-2 T (15-30 ml) Ina Paarman's Brown Gravy Powder
Halve the stuffing recipe for a 3-4 kg turkey or large chicken.
STUFFING
200 g finely sliced chorizo sausage or salami or sliced mushrooms
3 T (45 ml) olive oil
2 x 100 g Ina Paarman's Poultry Stuffing Mix
1 cup (125 g) soft dried Turkish apricots, sliced into fine strips
1 x 100 g roughly chopped almonds
½ cup (60 g) finely grated Pecorino cheese
2 cups (500 ml) hot water
Cut the chorizo into 1 cm wide strips and stir-fry in the olive oil until aromatic. Add the Stuffing Mix to the pan and toss the crumbs and spice mix in the pan over medium heat for 1 minute to develop the herb flavours.
Add the sliced apricots, chopped nuts and pecorino cheese. Add 2 cups of hot water, stir and leave to stand. Taste, it may need a little black pepper.
Rub the turkey inside with the Chicken Spice and spoon the stuffing into the cavity. Truss the turkey (tie it up) with string. Rub a mixture of Chicken Spice and White Sauce Powder all over the bird. Rub olive oil into the skin of the bird.
Attach the three lengths of baking paper with a double fold to each other and staple them together. Wrap the bird in the paper with a double fold on top. Fold the sides in neatly and secure with wooden washing pegs. May be pre-prepared to this stage and left in the fridge.
Preheat the oven to 100°C. Move the oven rack right down. Place the turkey on a trivet over a roasting pan with 1 litre hot water in the bottom. Add the giblets (but not the liver) and onions. Roast for 7-8 hours at this very low temperature (time depends on size of the bird).
Through the paper wrapping, the bird will acquire a mouth-watering golden colour, retaining all the moisture and natural juices. To make the gravy, unwrap the bird and allow juices to run into the roasting pan. Remove the rack from the pan. Place it on a clean baking sheet. Brush the bird with Sticky Marinade and return it to the oven set on 200°C to brown.
Put the roasting pan with the onions and giblets on the stove plate - mix 1-2 T of Brown Gravy Powder with ½ cup (125 ml) of water and stir into the pan drippings until thickened. Taste, if too strong, add a little more water, if too weak boil fast to reduce and concentrate the flavour. Strain the gravy to remove solids. Serve this brown gravy on the side in a sauceboat.
INA'S TURKEY TIPS:
THAWING
Because the fridge will probably be overloaded this time of the year it is perfectly fine to thaw the turkey at room temperature.
Remove giblets as soon as they are loose. Once there are no ice crystals in the body cavity and the legs are thawed and flexible, prepare the stuffing and season the bird. Cook within 4 hours after thawing unless refrigerated.
SLOW COOKING TIMES:
Cook at 100°C and calculate according to the table below:
| Oven Ready Mass | Stuffing | Cooking time at 120°C wrapped in paper |
Approx. no. of generous servings |
|
| TURKEY | 5 - 7 kgs 3.5 - 4 kgs |
Use 2 packs of Stuffing Mix Halve Stuffing Recipe |
7 - 8 hours 6 hours |
8 - 10 |
| CHICKEN | 1.5 - 2 kgs | Halve Stuffing Recipe | 3 hours | 5 - 6 |
CARVING MADE EASY
Slice the breast into paper-thin slices, an electric or razor-sharp carving knife does the job best.
Cranberry and Cherry Compoté with Apple
Makes 2 cups of sauce.Pre-prepare this sauce the day before.
½ cup (75 g) dried cranberries
1 x 410 g tin of black cherries
2 t (10 ml) grated lemon rind
3 T (45 ml) lemon juice
2 T (30 ml) sugar
pinch salt
1 apple, grated with skin on
In a medium size saucepan, mix the cranberries with the whole tin (juice and all) of cherries. Add the lemon rind, juice, sugar and salt. Leave to stand at room temperature for 30-45 minutes to allow the cranberries to swell.
Add the apple and bring to the boil for 10-12 minutes. Taste for sweet and sour - the sauce must have a nice balance.
Serve with the turkey.
Sauté Baby Potatoes with Bacon
Serves 6-8
1½ kg baby potatoes, well washed
½ t (2,5 ml) turmeric
Ina Paarman's Potato Spice
canola or olive oil
250 g rindless streaky bacon cut into ± 5 cm lengths
½ cup (125 ml) chopped parsley
Cut the potatoes in half, cover them with boiling water to which you add the turmeric. Boil rapidly (lid on) for 10-12 minutes until potatoes test just done. Drain and season with Potato Spice, can be done ahead of time.
Add a little oil to a non stick pan and stir fry the bacon until crispy. Spoon out the bacon pieces, add the potatoes and a little more oil. Sauté the potatoes until nice and crispy. Toss with parsley and top with bacon bits.
Grilled Marrow Ribbons with Flash-Fried Cherry Tomatoes
Serves 6-8A wonderful colour combination and the flavour compliments the turkey perfectly.
2 x 350 g punnets baby marrows
Olive oil
Ina Paarman's Salt Reduced Garlic & Herb Seasoning
1 x 400 g punnet cherry tomatoes
Ina Paarman's Lemon & Rosemary Seasoning
fresh rosemary to garnish
Preheat the grill.
Use a potato peeler or mandolin slicer to slice the marrows lengthways into long thin slices. Lay them out flat on an oiled baking tray. Brush on one side with olive oil and season, sparingly, with Salt Reduced Garlic & Herb Seasoning. Grill on the oiled and seasoned side only until beginning to brown. Can be done the day before . Keep covered with clingfilm.
Warm a little more olive oil in a pan and flash-fry the tomatoes while shaking the pan. Don't overdo it, as soon as the skins start bursting here and there they are done. Season with Lemon & Rosemary Seasoning. Add the marrow ribbons to the tomatoes, heat through and serve garnished with fresh rosemary.
Easy Fruitcake Trifle
Serves 6-8
6 slices fruitcake, cut into small cubes
1½ cups (375 ml) custard
½ cup (125 ml) sherry or Van der Hum
1 cup (250 ml) cream
6-8 stemmed cherries
Place a few spoons of custard into the martini glasses and then add the cake cubes. Sprinkle the sherry over the cake. Spoon more custard over. Whip the cream lightly and spread over the trifle. Cover and refrigerate overnight. Add a stemmed cherry and serve.
The wine suggestion this month is courtesy of Eagle's Nest - their recommendations are :
Eagles' Nest Viognier 2008
Beautiful aromas of ripe peach, apricot and jasmine are compliment by a rich, fresh mouth-feel and a gentle spicy finish. Gently oaked for added complexity.
Eagles' Nest Merlot 2006
Made in a very classic style, this medium bodied, elegant wine is the perfect wine to enjoy at Christmas, with its Christmas cake and cherry flavours and its soft, lingering finish.
Cookware Suggestion:
Le Creuset! The world's leading enamelled coated cast-iron cookware!
Renowned for its quality le Creuset is the preferred cookware with many world class chefs and domestic chefs worldwide. Since 1925, the skilled craftsmen at Le Creuset have perfected enamelled cast iron cookware. The round casserole is a best seller and can be used on the stove, in the oven and straight onto the table!
The smooth enamel finish of Le Creuset cast iron is durable and hygienic. Everything you cook will taste just as good as you intended.