Sage And Onion Roast Recipes

ROAST TURKEY AND GRAVY WITH ONIONS AND SAGE

Steps:

• Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the minced thyme and lemon zest. Wash the turkey inside and out, drain it well and pat it all over with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish just large enough to hold it and wrap the whole dish tightly with plastic wrap. Refrigerate for 1 or 2 days. The day before you plan to roast the turkey, remove the plastic wrap and leave the turkey in the fridge. The skin will dry out and turn a little translucent.
• Preheat the oven to 325 degrees F. Put the turkey in a large roasting pan, discarding any juices in the dish. Place the onion, lemon and thyme sprigs in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it generously with salt and pepper.
• Roast the turkey for 2 to 2 1/4 hours, until the breast meat registers 165 degrees F on an instant-read thermometer (put the thermometer in sideways). Remove from the oven and place the turkey on a carving board. Cut off the legs and thighs and put them back into the roasting pan, covering the breast and carcass tightly with aluminum foil. Place the roasting pan back in the oven for 15 to 20 minutes, until the dark meat registers 180 degrees F. Remove the dark meat to the carving board with the turkey, cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes.
• Pour a 1/4-inch layer of the gravy into a large (12-by-16-inch) ovenproof serving platter (make sure it's ovenproof!). Carve the turkey and arrange it artfully on top of the gravy. Place the platter uncovered into the oven for 15 to 30 minutes, until the turkey is very hot. Serve hot with extra gravy on the side.
• For the gravy:
• Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock) and 1 teaspoon pepper. Bring to a boil, lower the heat and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
• After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.

SAGE AND ONION "ROAST"

Steps:

• Preheat the oven to 375°F. Line a 9 inch loaf pan (about 4 inches deep) with parchment paper.
• In a large frying pan over medium heat, heat the olive oil and gently saute the chopped onions and celery for about 5-10 minutes. Stir in the pine nuts, walnuts, chestnuts, chopped sage, and the crumbled veggie burgers. Saute for a minute or two until heated through. Now add the breadcrumbs and cook for another 8-10 minutes.
• Stir in the vegetable stock and cook for a couple of minutes. Transfer the mixture to a large mixing bowl and let cool for a couple of minutes. Then stir in the beaten eggs, season with salt and plenty of black pepper, and mix together well.
• Spoon the mixture into the lined loaf pan and press it down evenly. Bake the terrine in the middle of the oven for 30 minutes. Remove it from the oven and turn it upside down onto a non-stick baking sheet, peeling away the parchment. Put it back in the oven to bake for 30 more minutes, until the outside is crisp and golden. Slice and serve.

ONION & ROASTED RED PEPPERS WITH SAGE

Steps:

• Heat oil in a skillet Add onions and shallots; cook on med heat until soft and golden, about 15 mins, stirring frequently, adding brown sugar midway Reduce heat as necessary Spoon into a serving dish Add peppers and their juices, sage and salt, toss well Serve warm.

ROAST LOIN OF PORK WITH SAGE & ONION STUFFING & GRAVY

Steps:

• Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.
• Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.
• Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it's cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
• Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.

SAGE POT ROAST

Steps:

• In a Dutch oven, brown roast on both sides in oil. Season with sage, salt if desired, and pepper. Add beef broth. Cover and bake at 325° for 2-1/2 hours. , Add potatoes, carrots and onions. Cover and bake 1 hour longer or until the meat is tender and vegetables are cooked. Remove roast and vegetables to a serving platter and keep warm. , Combine water and cornstarch; stir into pan juices. Cook until thickened and bubbly. Serve with the roast.

SAGE AND ONION STUFFING FOR ROAST CHICKEN

Steps:

• Place breadcrumbs, finely chopped onion and sage in a large bowl.
• Gently start adding water and mixing till you get a nice binding stuffing, don't make it too sticky.

SAGE AND ONION STUFFING

Steps:

• Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.
• Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.