Clare Fm - Podcasts

On Thursday’s Morning Focus, Alan Morrissey was joined by Ryan Fitzpatrick, chef and owner of Wild Catering. This week Ryan shared a delicious recipe for Roast Turkey & Ham, sage & onion stuffing, roast winter vegetables, gratin potato, brussel sprouts, cranberry sauce, gravy. Method: **Roast Your Turkey**: Start by seasoning your turkey generously with salt and herbs. Roast in a preheated oven (175°C), basting occasionally, until the skin is golden brown and the internal temperature reaches 165°F (75°C). Use a Thermometer to ensure it doesn't cook. Let it rest before carving to ensure juicy, tender slices. **Roast Ham** Boil your ham with some carrot, onion, bay leaf and celery and allow to simmer for around 2 hours depending on the size of your ham, allow to cool in the cooking liquor. On the day glaze your ham with equal parts honey and wholegrain mustard Loosely cover with tin foil and bake in the oven at 150C (300F/Gas 2) for about an hour or perhaps a little more, depending largely on your oven.