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Weekdays 10am-12:30pm ITV

Clodagh's Christmas Under £5 Recipes

Clodagh’s here to show you that you can still push the (gravy) boat out and serve your guests a festive feast, and the pudding, for under £5! 

Bacon wrapped Turkey filled with potato and herb stuffing

Serves 4

INGREDIENTS:

650g turkey breast, butterflied (ask your butcher to do this) 

butter, for greasing

7 smoked streaky bacon rashers pancetta (2 x 70g packs) or thinly sliced streaky bacon

For the potato and herb stuffing

50g butter  

1 onion, finely diced 

1 clove of garlic, crushed 

400g potatoes, peeled and diced 

150g fresh breadcrumbs  

1 tablespoon fresh thyme and sage, finely chopped 

METHOD:

1. Make the potato stuffing by melting the butter in a saucepan over a medium heat, once melted stir in the onion, and garlic, cover and sweat for 2 minutes. Then remove the lid and stir in the potato, thyme, sage, and breadcrumbs. Season with sea salt and freshly ground black pepper and cook for 5 minutes, stirring often so that it doesn’t burn. Remove from the heat and allow to cool before stuffing the Turkey.  

2. Butter and season a sheet of tin foil (large enough to cover the turkey breast. Lay five long pieces of string over the foil, ready to tie the breast together. Arrange the streaky bacon down the middle of the foil, on top of the string.

3. Lay the butterflied turkey breasts between layers of cling film and, using a rolling pin, bash out a little to flatten evenly until about 5cm thick. Spoon the stuffing on top, down the centre of the meat, and press the stuffing using the back of a spoon.

4. Lift the turkey onto the prepared tin foil (with the bacon), pull up the sides at one end, tucking in the short end, then tie the string tightly so that the stuffing is encased. Repeat with all the strings. Wrap up tightly in the foil, then turn the roll over so that the streaky bacon is on the top. 

5. Preheat the oven to 190°C/fan 170°C/ gas 5. 

6. Transfer to a rack in a roasting tin and season. Roast for 1¼ hours. Insert a skewer into the middle – if the juices run clear, it’s cooked. 

Chilli Cranberry sauce

Serves 4

INGREDIENTS:

300g fresh cranberries

150g sugar 

100ml water

1 chilli, split and de-seeded 

1 cinnamon stick 

METHOD:

1. Place the sugar and water in a saucepan and slowly bring to the bowl, once the sugar has dissolved lower the heat. 

2. Stick the cloves into the fresh ginger and place in the saucepan and follow with the cranberries, cinnamon stick and chilli. Leave to simmer for 15 minutes. 

3. When the cranberries have popped the sauce is ready. Serve the spicy cranberries and orange sauce with a goose or turkey. 

Fluffy Rosemary Potatoes 

 Serves 4 

INGREDIENTS:

1 kg potatoes (Maris Pipers or King Edwards), peeled

100g butter, melted

1 tablespoon of fresh rosemary, finely chopped 

sea salt and freshly ground black pepper

METHOD:

1. Preheat the oven to 200° C or Gas Mark 6.

2. Cut the potatoes in half or in quarters if they are very big: they should all be similar in size. Put them into a saucepan of cold salted water, you only need a small amount of water to allow them to steam. Bring to the boil and cook for 8-10 minutes then drain and set aside. 

3. Place the butter in a frying pan over a medium heat. Once the butter is melted, tip the potatoes into the pan, and use a spoon to move them around the pan so they get evenly browned, about 3 minutes. Using a potato masher, give each potato a gentle squish, and then add in the chopped fresh rosemary, season with salt and pepper and toss them for a couple of minutes. You can do all of this stage the day before, and then finish them off in the oven before you serve as below. 

4. Transfer them to a roasting dish and roast in the pre-heated oven for 20 minutes. 

Roasted Garlic Root Veg

Serves 4 

INGREDIENTS:

4 carrots, peeled and quartered

4 parsnips, peeled and quartered

1 swede (400g), peeled and cut into 2 inch pieces 

2 tablespoons olive oil

1 garlic bulb, halved

1 tablespoon clear honey

Sea salt and black pepper 

METHOD:

1. Pre-heat the oven to 200C/180C fan/gas 6. 

2. Toss all the veg with the oil and garlic in a large roasting tin and season with sea salt and black pepper 

3. Transfer the vegetables into the pre-heated oven and roast for 40 mins until starting to soften and turn golden, toss every 15 minutes.

4. Remove the roasting tin from the oven, drizzle the veg with honey and return to the oven for 10 mins more until golden. 

Christmas Berry Trifle

Serves 4 

INGREDIENTS:

250g bag frozen mixed berries

40g golden caster sugar

100g Madeira cake, sliced

100ml mascarpone cheese

250ml tub vanilla custard

150ml double cream, softly whipped

METHOD:

1. Place the berries and sugar in a saucepan over a low heat and simmer for 5 minutes, then set aside to cool. 

2. Place a layer of madeira cake at the bottom of a trifle bowl or divide between 4 glasses, and spoon 2/3 of the berry mix on top.

3. In a mixing bowl whisk together the mascarpone, and vanilla custard until smooth but make sure it doesn’t get too runny, you want it to remain slightly thick. Spoon on top of the cake and berries, followed by the whipped double cream. 

4. Chill for a couple of hours in a fridge and just before you serve pour the remaining berries on top. 


All ingredients were calculated from Tesco Online 

Total: £19.90

Bacon wrapped turkey filled with potato and herb stuffing - Total: £7.40

Homemade chilli cranberry sauce - Total: £2.85

Fluffy rosemary roast potatoes - Total: £2.20

Roasted garlicky root vegetables - Total: £3.40

Christmas berry trifle - Total: £4.05

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Weekdays 10am-12:30pm ITV