Merry Christmas

We usea sharp knife witha flexible blade toeasily cut through thelocksand follow the curvesof the poultry. First, cut thethighs inhalf(into the upper andlower parts).Next,slice the top intothinpieces. Then, split the breastsin twoand take out the fillets.Afterthat, cut the fillets intothinslices. Finally,cutand separate the wings. For thegravy sauce, you don’t need to wait for the roasting juices. Start by heating 1tablespoonofolive oil andsautéing 1-2 turkey necks orchicken wings for about 5 minutes, thenset themaside. Inthe remaining oil,sauté 1 cupoffreshbasil for6 minutes untilthey’re nicely browned.Ifyou’re using dried mushrooms(50 g), soakthemin 2/3 cup ofwaterfirst.Addanother tablespoonofoilto the pot and cook2 chopped dried onions on low heat for 7-8 minutes. Then,add2 coarselychoppedcarrots,the leaves from2 rosemary sprigs, 2 sprigs of thyme, 2sprigsof marjoramor oregano, and2 bay leaves.Sauté for 2minutes,then add the necks(orwings)and deglaze with 200mlofwhite wine.Stir for a bit and thenpourin 1,500 ml ofchicken broth.Let itsimmer for 25minutes,strain it,and keep 1liter (you can save the rest for soup orrisotto). Ina small pot, melt 50g of butter, thenadd 1/4 cup offlour and mixfor2-3 minutes. Gradually pour in thebroth inthree parts.Let it simmerforabout 10minutes,stirring often, untilthe sauce thickens. Finally,add 2 tablespoonsof Japanese soy sauce andsome pepper. Mixit all together,and ifyou like,you can addsomelime or lemonzestfor extraflavor.

Vietnamese caramel salmon with steamed ginger rice.

•3/4 cup caster sugar

•3cm piece fresh ginger, peeled, cut into matchsticks

•4 garlic cloves, thinly sliced

•1 long red chili, seeded, cut into matchsticks

•1/4 cup fish sauce

•6 x 150g skinless salmon fillets

•Steamed broccolini, to serve

•Steamed asparagus, to serve

•Fresh coriander sprigs, to serve

•Steamed ginger rice

•1 1/2 tbsp vegetable oil

•4 green onions, white and green parts separated, thinly sliced

•4cm piece fresh ginger, peeled, finely grated

•2 cups medium-grain white rice

•Make Steamed Ginger Rice Heat oil in a large saucepan over medium heat. Add the white part of the onion. Cook, stirring, for 2 minutes. Add ginger. Cook, stirring, for 30 seconds or until fragrant. Add rice. Stir until well-coated. Add 2 ¾ cups water. Season with salt. Stir. Increase heat to high. Bring to the boil. Cover. Reduce heat to medium-low. Cook for 15 minutes or until water is absorbed and rice is tender. Remove from heat. Stand, covered, for 5 minutes. Add the green part of the onion. Fluff with a fork to separate grains.

•Place sugar and 1/2 cup water in a large, deep frying pan over medium-low heat. Cook, stirring, for 2 minutes until sugar dissolves. Increase heat to high. Cook, without stirring, for 6 to 8 minutes or until a light caramel.

•Add ginger, garlic, chili, fish sauce, and 1/4 cup water. Stir to combine. Bring to the boil. Add salmon. Turn to coat. Reduce heat to medium-high. Cover. Cook for 6 minutes or until salmon is just cooked through.

•Drizzle salmon and steamed vegetables with caramel mixture. Top with coriander. Serve with ginger rice.