CHRISTMAS DINNER - 2 COURSES
16th November 2022
Category
Classical & MKD Recipes
Fat: 62.13g Protein: 18.27g CHO: 5.55g Kcal: 654 MKD 5.55 CHO TOTAL
Notes
Mo’s tip: If you can’t find Black Farmers sausages, any other low carb sausages will be OK, the gluten free ones are all pretty good.
If brussels are not being served, replace with 25g cooked broccoli.
Ingredients
- 20g Brussel sprouts - boiled
- 4g Butter
- 18g Sunflower oil
- 25g Turkey – roasted
- 18g Carrots – boiled in unsalted water
- 30g Sausages – BLACK FARMERS DAUGHTER CHIPOLATAS
- 15g Bacon - streaky
- 50g Celeriac - boiled
- 40g Mascarpone – MORRISONS
- 25g Double cream
- 2g Cocoa powder – DR OETKER
- You will also need ⅛ KNORR chicken stock cube and ½ teaspoon of liquid sweetener
Instructions
- First make the chocolate mousse:
- With 1 teaspoon of HOT water, make a paste with the cocoa powder and sweetener.
- When it is cool, add to the mascarpone and cream, whisk until light and fluffy.
- Put in a serving dish, cover and place in the fridge until needed. This can be made a few hours ahead - serve the mousse for dessert. I added a little food glitter when serving just to make it festive.
- For the main course:
- Cut the celeriac into cubes, divide the sausage into two and wrap in the streaky bacon.
- Heat the oil in a small ovenproof dish, then add the celeriac cubes and pigs in blankets, coating well with the oil. Add to the oven when cooking the family roast potatoes, they will take approximately 15 minutes.
- Make a gravy with the stock cube and 80mls of water, add to the pan that the celeriac was cooked in to get any residue oil and boil for 1 minute. Add the butter and boil for a further 1 minute, the butter helps to thicken and flavour the gravy.
- Serve the turkey with the pigs in blankets, celeriac, brussels (I used 2 medium sprouts cut in half), carrots and gravy.
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CLICK HERE FOR DISCOUNTS.