Christmas Dinner 3 courses
22nd June 2020
Fat: 32.74g Pro: 4.44g Cho: 4.14g Kval: 329 Ratio: 3.82:1
Notes
Mo’s tip: I found it to be better with unsalted butter.
Ingredients
- 40g Celeriac raw
- 10g Butter
- 14g Sunflower oil
- 10g Turkey – roasted dark meat
- 10g Cream, fresh, clotted
- 16g Carrots – boiled in unsalted water
- 10g Brussel sprouts – boiled in unsalted water
- 16g Avocado, average, flesh only
- 16gOranges, flesh only
Instructions
- You will also need 1/8 Knorr chicken stock cube & 2 g of Hartley Sugerfree jelly crystal
- Dissolve the jelly crystals in 100mls hot water.
- When cooled stir in the cream and chopped orange & leave in a pretty mould to set
- Cut the celeriac into cubes and fry or roast in the oil.
- Puree the avocado
- Make a Soup with the stock cube & 100ml water add to the pan that the celeriac was cooked in to get any residue oil and boil for 1 min
- Add the butter and boil for at least 1-minute stir in the avocado.
- Reserve 30 MLS of the soup to serve as gravy.
- Serve soup as a starter
- Serve the Turkey with the Celeriac, Brussels, Carrots & 'gravy'
- Serve Fruit Jelly Cream for desert
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