CHRISTMAS LUNCH - home
Author: Natalie (Caregiver)
INGREDIENTS:**
g Turkey, dark meat, roasted
g Purple Sprouting Broccoli (HCP added*)
g Celeriac, raw
g Butter, salted
g Sausages, pork, The Black Farmer (HCP added*)
g Bacon rashers, streaky, raw
g Oil, sunflower
g Carrots, young, raw
g Knorr Vegetable Stock Pot (HCP added*)
ml Sainsbury's Double Cream (HCP added*)
g Bournville Cocoa powder (HCP added*)
g Kanso DeliMCT Cacaobar (HCP added*)
g Cheese, Mascarpone
Directions:
To make the chocolate mousse: make a paste with cocoa powder, 1/2 teaspoon of sweetner and hot water. Whisk marscapone and cream together, stir in the chocolate and chill in the fridge. Grade the kanso chocolate on the top.
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, broccoli, carrots and gravy.
Nutrition Information (for entire recipe):
Carbohydrate:
4.15
Calories: 499
Fat:
47.65
Protein:
11.79
Ratio:
2.99:1
Tags:
3:1 ratioMain Meal
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
