Half Turkey with Peri-Peri Croquettes, Brussels Sprouts Slaw & Vegan & Halal Pigs in Blankets

Pull out all the stops this Christmas with Big Zuu's Christmas Feast.

Half Turkey with Peri-Peri Croquettes, Brussels Sprouts Slaw

Half Turkey Recipe:

Ingredients:

  • Half a Turkey (Zuu used a 7kg bird)
  • 10 piri piri or birdseye chillies
  • 10 dried piri piri chillies
  • 4 cloves of garlic
  • 2 tbsp dried oregano
  • 2 tbsp paprika
  • 175ml olive oil
  • 100ml red wine vinegar
  • 3 tbsps brown sugar
  • 2 tsps salt

Method:

Place all the marinade ingredients together in a blender and blend until smooth. Rub all over the turkey and marinade for 24 to 48 hours. Heat a grill or barbecue on high and place the turkey breast side down, turning regularly for 1.5 hours until cooking. Rest and serve.


Peri Peri Croquettes Recipe:

Ingredients:

  • 400g mashed potato
  • 50g grated cheddar
  • 50g grated mozzarella
  • 2 tbsps peri peri spice mix
  • 2 tsps chilli flakes
  • 1 tsp salt
  • 100g flour
  • 100g panko
  • 2 eggs, beaten

Method:

Mix the potato, cheeses, peri peri, chilli flakes and salt to a smooth mix. Shape into 30g croquettes and chilli. Roll the croquettes in the flour, then eggs, then panko and transfer to a lined tray. Fry at 170 until golden and molten.


Brussels Sprouts Slaw Recipe:

Ingredients:

  • 500g brussels sprouts, finely sliced
  • 2 spring onions, sliced
  • 90g dried cranberries
  • Juice and zest of 1 lemon
  • 1 tbsp dijon mustard
  • 3 tbsps mayo or vegan mayo
  • Salt and pepper

Method:

Mix all the ingredients together and season to taste


Vegan & Halal Pigs in Blankets Recipe:

Ingredients:

  • 12 veggie sausages, roasted
  • 4 parsnips, peeled lengthways into long strips with a peeler
  • 2 tbsps olive oil
  • Cranberry sauce to serve

Method:

Wrap the sausages in the slices of parsnip. In a pan heat the oil and then fry the pigs in blankets until golden. Serve with cranberry sauce

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