Recepti božične večerje / Christmas dinner recipes

Meso pred peko vedno vzamem kakšno uro prej iz hladilnika, da se lepo stemperira. Zelenjavo sem kar z olupki narezala na večje kose in jih naložila na pekač. Po vrhu sem potresla neolupljene stroke česna, nekaj dišavnic in pokapljala z oljčnim oljem.

Piščanca sem dobro solila in poprala ter ga premazala z oljčnim oljem. Limono sem prepikala in jo skupaj z ostalimi dišavnicami potisnila v zadek piščanca. Tako pripravljenega piščanca sem položila na zelenjavo in ga pekla pri 200 °C 1 uro in 20 minut. Proti koncu pečenja sem piščanca večkrat prelila z maščobo od pečenja. Ko je bil pečen, sem ga zavila v alufolijo in ga pustila 15 minut počivati. Ta čas sem naredila božansko omako.

Take your chicken out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 240°C. There’s no need to peel the vegetables – just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled.

Drizzle the chicken with olive oil and season well with salt and pepper. Carefully prick the lemon all over, using the tip of a sharp knife. Put the lemon inside the chicken’s cavity, with the herbs

Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven. Turn the heat down immediately to 200°C and cook the chicken for 1 hour and 20 minutes.

When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes.

Cover it with a layer of tinfoil and a tea towel and put aside. In the meantime make your gravy.

Put all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil.

Pekač s sokom od pečenja in zelenjavo sem segrela in vse sestavine z mečkalcem za krompir dobro pretlačila. Potem sem prilila vino, malo pokuhala, da je alkohol izparel in prilila še jušno osnovo. Nekoliko sem še pokuhala, nato pa vse skupaj pretlačila skozi gosto sito, da se je kar največ dobrot precedilo v omako. Zelenjava, ki je ostala pa je bila odlična predjed za med kuho. Mmmmm – noro dobro!

Using a spoon, carefully remove fat from the tray. Put the tray back on the hob over a high heat.Use a potato masher and mash the vegetables to a pulp. When everything is mixed and mashed up, add the wine to give a little fragrance before you add your stock. Keep it over the heat and let it boil for a few minutes. Pour the stock into the tray, bring everything in the pan to the boil. Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for.

Vso zelenjavo sem oprala, olupila in narezala na večje kose. Česen sem pustila v strokih, neolupljen. Razprostrla sem jo po pekaču, pokapljala z dobro mero oljčnega olja, nekaj rožmarina, solila in dobro premešala. Pekla sem jo zadnjih 45 minut, skupaj s piško.

Peel the vegetables and halve any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled. Put the potatoes and carrots into a large pan of salted, boiling water on a high heat and bring back to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes. Drain and allow to dry.

Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil. Add the garlic and rosemary leaves.

Put the vegetables into the tray with a good pinch of salt and stir them around to coat them in the flavours . Roast for about 45 minutes.

Ohrovt sem narezala na ozke rezance. Prav tako panceto. Česen sem drobno sesekljala. Na oljčnem olju sem popražila panceto, ji dodala česen, da je zadišalo, nato pa še ohrovt. Vse skupaj sem dobro premešala, solila in poprala. Zalila sem z jušno osnovo in dušila do mehkega.

Add a splash of olive oil and a butter to a large pan over a medium heat. Add the bacon, and a pinch of salt and pepper and fry for a few minutes, or until lovely and crispy. Add the shredded sprouts along with some stock, then turn the heat right up, pop the lid on and fry for around 4 minutes. You want them to be soft but still with a bit of bite, but feel free to cook them a bit longer, if you prefer.

Čokolado sem stopila nad vodno kopeljo, ji dodala brizg konjaka in kanček sladke smetane ter čokoladno zmes prelila v posodo za čokoladni fundi. Narezano sadje smo potem pomakali v čokolado in se sladkali.

Jutri pa me že čaka silvestrski meni. Že veste, kaj boste jedli?