Wednesday, December 01, 2010

comfort food

The temperatures have crept down this last week. Today we had – 15ºC (5ºF) degrees. This is a temperature that we usually don’t have until January and February. It is definitely not common for November and December.

Cold days call for good wintery flavourful food. Today we made a typical Catalan Turkey recipe. It is usually made for Christmas but I’m flexible, it is the first of December and almost Christmas.

There are plenty of ways to make this. We used a big chicken instead of Turkey and added sweet potatoes as garnish.

One big chicken
100g prunes, chopped
100g dried peaches, chopped
200g grounded pork meat
100g bacon, diced
100g onion, chopped
50-100g pine nuts
Breadcrumbs from one slice of bread
1/2 cup of white wine or brandy
½ cup water
¼ teaspoon cinnamon
Olive oil
White pepper

Preheat the oven to 150 ºC (300ºF)

Wash and dry the chicken/turkey.

Mix prunes, peaches, grounded pork meat, bacon, onion and pine nuts, and bread crumbs with some salt and pepper. Stuff the chicken with the mixture.

Sew the skin around the opening together, and truss the turkey (I used some left over wool thread that I put in water first) so that the stuffing don’t sieve out during the cooking.

Slice the sweet potatoes. Put in the bottom of your roasting tin. Put the chicken/turkey in the roasting tin as well (on or beside the potatoes you choose).

Season the whole chicken/turkey with the salt and pepper. Add olive oil, water and brandy into the roasting tin, and put the tin into the oven.

Roast for 90 minutes on 150 ºC. Baste the turkey by pouring the cooking juices over it every now and then. This cooking time is for a big free range chicken (and not a turkey)

After the 90 minutes, turn up the heat to 200 ºC (392 ºF) and let roast for another 30 minutes.

Let the bird rest at least 20 minutes before carving so that it can redistribute the juices.



  1. Oooh, that looks delicious! I'll bet the fruit, bacon and onion are all wonderful for flavoring. Thanks for sharing!

  2. Prunes and peaches and pine nuts are so good. i would have never thought this up. these will surely be going along with my next roast chicken. it will make the best soup the day following as well. thank you for sharing! makes me want to cook -- but it is 9pm here :)

  3. Oh my god, that sounds incredible!!!!

  4. Your right, chicken at 9pm sounds a bit early Sarah :-)

  5. wow! that sounds good! and your shots belong in a cookbook!
    p.s. was catching up with you this morning. i must have spent a half and hour reading your posts and drooling over your photos.
    warm hugs!

  6. Thanks for stopping by. That looks absolutely delicious. I'm going to have to print this recipe.

  7. I love chicken and I must try this tempting recipe soon. Enjoy your weekend!

  8. Those beautiful photos are making me hungry. That looks delicious.

  9. Thanks for visting my blog and entering my give away!
    Have a nice weekend!!

  10. This looks so delicious!! I would love to try it! Thank you for the recipe.
    Have a great weekend!

  11. Dearest sweet Anne, this is sooo yummie!!! Im drooling. Thanks so much for sharing the recipe...i would love to try it out too! Have a lovely merry happy weekend and love to yoU!

  12. Diossssss! que bueno, me lo desayunaria!!!!
    Por aqui tenemos como 25ºC, yo quiero unas navidades frias como las tuyas!!!!! que son las 9 de la mañana y estoy en camisa de manga corta!!!! esto ni es diciembre ni nada :)

  13. Jajajaja, ¡Lolita que vives en África!

    Anne, qué cosa más rica de pollo, hasta el jueves no voy a tener tiempo de guisar, pero creo que cae. Ya te contaré cómo me sale.


Thank you for letting me know you were here!