We are aware that this is a particularly busy week so this year we are making our Newsletter a little different.
We are including the recipes for a traditional Christmas dinner, including how to cook the turkey and the accompaniments, together with links to many other Christmas recipes that I am sure you and your guests will enjoy. They are all low-fat and easy to make.
My message, as I mention in my little video, is to wish you a merry Christmas and I am keen for us all to relax about what we eat on Christmas Day and on Boxing Day and not to give a thought to calories or fat content for those two days but to join in with everyone else!
Going for a walk with the family is a great way to liven ourselves up and if we can keep the 30-minute walk every day throughout the festivities, that is brilliant.
Let’s enjoy relaxing with our family and friends at this special time of the year and have lots of fun.
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Traditional Christmas Dinner
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Here, I am going to give you all my favourite recipes for a traditional turkey dinner with all the trimmings. I would suggest a light starter such as Low-fat Stilton Pears.
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Serves 10
1 serving 200 calories, 4g fat
Preparation time 40 minutes
Cooking time 3 hours 30 mins
1 x 5.4 kg (12lb) fresh or defrosted turkey with giblets
1 large onion, diced
2 carrots, sliced
4 - 5 sprigs fresh thyme
pinch of sea salt
freshly ground black pepper
2 - 3 tsps gravy granules
- Preheat the oven to 180°C, 350°F, Gas Mark 5. Calculate the cooking time, allowing 15 minutes per 450g (1lb) plus an extra 20 minutes.
- Wash the turkey well in cold water and remove the neck from the top of the bird and any excess fat.
- Remove the giblets, which will be in a plastic bag at the base of the bird, and reserve.
- Rinse the turkey well under cold running water, allowing the water to flush through the bird.
- Prepare a large roasting tray by placing the chopped vegetables and giblets in the centre. Place a roasting rack over and pour 600ml of water into the tray.
- Sit the turkey on top. Pull out the wing tips and twist, tucking them under the bird; this will prevent them from burning during cooking.
- Season the turkey well with salt and freshly ground black pepper. Cover with foil and place in the oven.
- Split the total cooking time into three, turning the bird onto its other side after one third of the cooking time and placing it breast-side up for the final third (this will ensure even cooking). Baste the bird with the juices in the bottom of the roasting tray during cooking to keep the bird moist.
- Once the turkey is cooked, test by using a meat thermometer or by inserting a skewer into the thickest part of the turkey through the thigh. The juices should run clear without traces of blood. If in any doubt return the turkey to the oven and cook for a further 30 minutes and test again. When done, the temperature should be above 75°C, 170°F.
- Remove from the roasting tray and place on a serving dish. Keep it covered with foil and allow 30 minutes standing time for easier carving.
- Drain the meat juices from the roasting tray into a bowl and discard the giblets, vegetables and bay leaf.
- Add 6 ice cubes to help congeal the fat, then use a ladle to skim off any fat from the top of the bowl or pour into a gravy separator.
- Pour off the meat juices into a saucepan. Heat, adding more water if required, and when boiling thicken with 2 - 3 tsps of gravy granules, stirring well to prevent lumps from forming.
CARVING THE TURKEY
- Remove the leg by slicing down in between the leg joint and the carcass.
- Cut the leg from the thigh where the natural joint runs.
- Slice the breast meat from one side of the breast and across the top, taking alternate slices.
- Finish slicing the whole side, then repeat on the other side.
You can view this recipe with step-by-step pictures on the website
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Serves 6
Per serving 106 calories, 0.9g fat
Preparation time 20 minutes
Cooking time 60 minutes
450g (1lb) potatoes, peeled
8 medium parsnips, peeled and left whole
2 vegetable stock cubes
1 tbsp soy sauce diluted in 2 tbsps of water (optional)
- Preheat the oven to 200°C, 400°F, Gas Mark 6. Cut the potatoes in half and trim the tops from the parsnips.
- Cook the potatoes and parsnips separately in boiling water containing the stock cubes for 5 minutes. Drain.
- Place in separate non-stick roasting tins and baste with the diluted soy sauce if desired.
- Place in the top of the oven for 35 - 40 minutes for parsnips and 60 minutes for potatoes until golden brown. You can baste the vegetables with the diluted soy sauce if they appear to dry out. This will also give them a golden colour.
CARROTS
Adding a tsp of cumin seeds as well as a vegetable stock cube to the water during cooking adds a lovely flavour to cooked carrots.
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Adding a few extras to vegetables transforms them, adding texture and a contrast of flavours. For a vegetarian option you can use veggie bacon slices instead of pancetta and cook in the same way.
Serves 4
Per serving 116 calories, 7g fat
Preparation time 20 minutes
Cooking time 20 minutes
450g (1lb) Brussels sprouts
1 vegetable stock cube
4 slices pancetta or smoked streaky bacon
freshly ground black pepper
- Remove the loose outer leaves from the sprouts, using a small paring knife.
- Make a small nick in the form of a cross in the stalks.
- Cook in boiling water with the stock until just tender.
- Chop the pancetta or bacon into small pieces.
- Preheat a non-stick pan. Add the pancetta or bacon.
- Dry-fry for 3 - 4 minutes until crisp, then remove from the pan and place on kitchen paper.
- Wipe out the pan with kitchen paper.
- Return the pancetta to the pan, add the cooked, drained Brussels sprouts and mix well.
- Season with pepper. Spoon into a serving dish and keep warm until ready to serve.
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Serves 8
Per serving 85 calories, 0.8g fat
Preparation time 25 minutes
Cooking time 20 - 25 minutes
1 medium onion, finely chopped
1 garlic clove, crushed
115g (4oz) fresh breadcrumbs
1 tbsp finely chopped fresh thyme
1 tbsp chopped fresh parsley
115g (4oz) peeled chestnuts, finely chopped
1 tsp finely grated lemon zest
300ml (1⁄2 pint) hot chicken stock
black pepper to taste
- Preheat the oven to 180°C, 350°F, Gas Mark 4.
- Place the onion, garlic, breadcrumbs and herbs in a mixing bowl. Add the chestnuts and lemon zest. Pour in the chicken stock and allow to stand for 10 minutes.
- Mould into golf-ball-sized pieces and place on a non-stick baking tray.
- Bake in the oven for 20 - 25 minutes until brown and crisp.
Serves 8
1 serving 41 calories, 0.2g fat
Preparation time 10 minutes
Cooking time 25 minutes
300ml (1⁄2 pint) semi-skimmed milk
1 small onion, chopped
3 cloves
1 bay leaf
6 - 8 tbsps fresh breadcrumbs
salt and freshly ground black pepper
- Slowly bring the milk to the boil and add the chopped onion, cloves and bay leaf.
- Remove from the heat, cover the pan and leave on one side for 15 - 20 minutes to allow the flavours to infuse.
- When infused, remove the cloves and bay leaf, add the breadcrumbs and black pepper and return to the heat, stirring gently until the mixture comes to the boil. Season with salt and black pepper.
- Remove from the heat and place in a small covered serving dish (a small bowl covered with aluminium foil would work just as well). Keep warm until ready to serve.
Pigs in Blankets
 Be very selective and choose half-fat sausages and the leanest of bacon. Simply wrap thin straps of bacon around each sausage and place on a non-stick baking tray. Bake in a preheated oven (180°C, 350°F, Gas Mark 5) for 35 minutes until golden brown. Slice in half.
Or, as an alternative, why not make Devils on Horseback - that's dates wrapped in bacon?
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Extra Tip: If you have unused vegetables left over after preparing for Christmas why not make my Mixed Vegetable Soup for Boxing Day lunch?
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In Newsletter Issue 139 we included the recipe for my Low-Fat Christmas Pudding so here's how to make a delicious sauce to pour over it. It also tastes equally luxurious poured over a mince pie!
Makes 600ml (1 pint)
Per 600ml (1 pint) 386 calories, 0.9g fat
Preparation time 5 minutes
Cooking time 15 minutes
600ml (1 pint) skimmed milk
3 drops almond essence
2 tbsps cornflour
artificial sweetener
3 tbsps brandy
- Heat all but 4 tbsps of the milk with the almond essence until almost boiling and remove from the heat.
- Mix the cornflour and remaining cold milk thoroughly and slowly pour it into the hot milk, stirring continuously until the mixture begins to thicken.
- Return the pan to the heat and bring the mixture to the boil. Continue to cook, stirring all the time. If the consistency is too thin, mix some more cornflour with cold milk and add it slowly until you achieve the consistency of custard. Sweeten to taste.
- Add the brandy a few drops at a time and stir well. Place in a serving jug, cover and keep warm until ready to serve.
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Mary Morris wishes you a very happy Christmas and New Year.
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As Rosemary has suggested, keeping up the 30+ minute walk every day over the festivities is an excellent way to keep the body moving, our heart and lungs fit and invigorated, as well as helping us all to feel better physically and mentally! Let’s go for it!
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 Did you know...
The Food Standards Agency reckons that people eat more fruit and veg on Christmas Day than any other day of the year!
Don't forget your sprouts!
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And finally...
 So, from Mary, Peter who designs these Newsletters, BB the labrador, and me, have a wonderful Christmas and enjoy every moment. Here’s to a healthy and happy New Year!
With love and best wishes,
Rosemary Conley CBE DL
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LIVE LONGER | LIVE HEALTHIER | LIVE HAPPIER
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