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Did you know that if we carry on as we are, 9 out of 10 of today’s kids risk growing up with dangerous levels of fat in their bodies? This can cause serious illnesses like heart disease, cancer and type 2 diabetes in later life.

We all want our children to grow up to be happy, healthy adults, but it can sometimes be hard to know how. So Change4Life has been launched to help us all eat well, move more by doing a little bit of exercise a day and hopefully live a longer, healthier life.

Change4Life is all about making small changes to help build a healthy lifestyle and here at The Chopping Board we are getting involved by providing you with good healthy meals that you can access for free!!

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Forcemeat Sage and Onion Stuffing

Serves: 6-8

Time: 30 mins

Ingredients

  • 450g Pork Sausage Meat
  • 25g Fresh Breadcrumbs
  • 1 large White Onion
  • 2 tsp Dried Sage
  • 1 Clove of Garlic
  • 25g Sultanas (optional)
  • 4 dried Apricots (optional)

Method

  1. Preheat the oven to 200°C; 400°F: Gas mark 5
  2. Place the pork sausage meat into a large mixing bowl
  3. On a chopping board peel and finely dice the onion and add to the bowl which has got the sausage meat in
  4. Finely dice the garlic on a chopping board or use a garlic press and add to the mixture
  5. If using apricots roughly chop into small edible pieces and add to the bowl
  6. Add the rest of the ingredients and using either a spoon or your hands give the ingredients a big mix. This is to ensure that all of the ingredients have been incorporated
  7. Take a small amount of the mixture and using your hands make into small balls and place onto a oven proof tray
  8. Continue to make the balls until all of the mixture has been used up
  9. Place the stuffing balls into the oven and bake for 20-30 minutes or until the meat is golden brown in colour

This is a very easy recipe and can be adapted many ways. You can add many festive dried fruits and nuts. This can also be used to stuff the turkey. If you are going to stuff the turkey then I suggest that you only stuff the neck.


Traditional Sage and Onion Stuffing

Serves: 4

Time: 30 mins

Ingredients

  • 2 tsp dried sage
  • 2 large onions
  • 25g butter/ 25ml of olive oil
  • 100g bread crumbs
  • 1 tsp salt
  • ½ tsp pepper
  • 1 apple
  • boiling water

 

Method

  1. Preheat the oven to 200°C; 400°F: Gas 5
  2. peel onions and place them into boiling water and boil for 5 minutes
  3. once they have boiled for 5 minutes turn down to simmer for a further 5 – 10 minutes or until soft
  4. drain the water from the onions and finely chop
  5. Add the sage, butter/oil, bread crumbs and onions with the salt and pepper into a mixing bowl.
  6. On a chopping board peel and core an apple
  7. Dice the apple into small pieces and add to the stuffing mixture
  8. mix all the ingredients together in the bowl
  9. place the mixture onto a tray and place into the oven for 20-25mins or until golden brown

 

This is traditional sage and onion stuffing and has no meats in it, so could be used as a vegetarian option. Or before you roast your bird you could stuff it with this however it will stop being a vegetarian option then!


Traditional Apricot and Pistachio Stuffing

Serves: 4

Time: 30 mins

Ingredients

  • 2 tsp dried sage
  • 2 large onions
  • 50g butter
  • 125g bread crumbs
  • 1 tsp salt
  • ½ tsp pepper
  • 1 apple
  • 6 dried apricots (chopped)
  • 30g of pistachio nuts (shelled and chopped)
  • 25g sultanas
  • boiling water

Method

  1. Preheat the oven to 200°C: 400°F: Gas mark 5
  2. Peel onions and place them into boiling water and boil for 5 minutes
  3. Once they have boiled for 5 minutes turn down to simmer for a further 5 – 10 minutes or until soft
  4. Drain the water from the onions and finely chop
  5. Add the sage, butter, bread crumbs and onions with the salt and pepper into a mixing bowl.
  6. On a chopping board peel and core an apple
  7. Dice the apple into small pieces and add to the stuffing mixture with the chopped apricots and pistachios
  8. Mix all the ingredients together in the bowl
  9. Place the mixture onto a tray and put into the oven for 20-25mins or until golden brown

This is traditional stuffing has an extra depth to it that people will not expect. This isn’t like ‘normal’ stuffing as we haven’t used sausage meat however is still absolutely delicious. It again is a vegetarian option. Or before you roast your bird you could stuff it with this and the juice of the bird would add an extra flavour to your dish.


Gravy

 

Time: 20 mins

This recipe is how to make gravy, when doing a full roast.

Ingredients

  • ½ litre of vegetable water (from your cooked vegetables)
  • 2 tbsp of butter
  • 2 tbsp of flour
  • Juices and fat from your roasted joint
  • 1 beef oxo cube
  • 2 tsp gravy browning

Method

  1. In a saucepan melt the butter with the juices and fat (that has come from your meat that you cooked in your roasting tin) on a low heat
  2. Once melted, mix in the flour and cook out for a few seconds, it should turn into a thick paste
  3. Slowly add the water, from the vegetables that you have boiled, until all has been incorporated, remember to keep stirring or it will burn (you will notice that the sauce will become thick, this is normal)
  4. Cook the gravy for a few more minutes and then add the oxo cube
  5. Finish off by mixing in the gravy browning

 You can add the juices from the roast Turkey or chosen meat on Christmas day to make lovely gravy to accompany your dinner