Chicken Maryland

2 pieces chicken thigh (whole leg)

Seasoned flour (mixed together):
3 tbsp flour
Dash of salt and pepper
2 tbsp oil
1 cup water
1 tsp chicken stock granules
Salt to taste
A pinch of sugar
A dash of pepper

Gravy:
1 tbsp butter
1 tbsp flour
3/4 cup diluted evaporated milk
salt and pepper to taste

Corn Fritters:
50g flour
50g self-raising flour
1/4 cup evaporated milk
1 egg yolk
1 tin cream corn (200g)


Dredge chicken thigh in seasoned flour. Heat butter and oil in a large nonstick pan and pan-fry chicken. Cover the pan and fry till chicken is golden brown. Turn over the chicken when one side browns.
Add water to the pan a little at a time, cover pan and allow to simmer until chicken is tender and gravy has thickened. Remove chicken pieces to a serving plate. Leave the pan unwashed.

To make gravy: Heat butter in the unwashed pan. Add the flour and mix it thoroughly to form a "roux" or paste. Add milk, working into the gravy. Add salt and pepper to taste. Pour this sauce over the chicken and serve with deep-fried potato chips, fried tomato halves, fried bananas, boiled baby carrots and corn fritters.

To make corn fritters: Sift the two flours together. Mix egg yolk with milk. Add in sifted flour. Beat till batter is smooth. Add in cream corn. Heat oil and drop tablespoon of corn batter to fry till golden brown.

Turkey with Chestnut, Raisin and Pine nut Stuffing

Ingredients
4.5 kg oven ready turkey
Lemons
Olive oil

Stuffing:
225g chestnuts
45 ml olive oil
1onion, peeled and finely chopped
Turkey giblets except for the neck
350g minced pork
150g long-grain rice
300 ml water
75g raisins or currants,
50g pine nuts/blanched shredded almonds
45 ml finely chopped fresh parsley
10 ml dried sage or thyme
Salt and freshly ground black pepper


Remove giblets from turkey and rinse them. Chop finely for stuffing.
Rinse and dry turkey and season inside and out with salt and pepper. Rub thoroughly with cut lemon and squeeze juice into cavity. Set aside.
Cut a small slit in pointed end of each chestnut, put them in pan with cold water to cover and bring to the boil. Simmer for 15 minutes. Drain, peel and roughly chop nuts.
Heat oil in medium sized pan and gently fry onion until soft but not colored. Add giblets and cook, stirring, until they change color. Add minced pork and stir until crumbly. Add rice and water and cook over moderate heat, stirring frequently, until water is absorbed and rice is half cooked. This will take 10 to 15 minutes. Remove from heat and gently mix in raisins or currants, nuts, parsley and seasonings and chestnuts. Leave to cool.

Heat oven to 180C. Stuff neck cavity of turkey loosely with above stuffing. If there is any over, put it in a separate covered dish and cook it in the bottom of oven. Put bird breast up in roasting pan and pour 150 ml hot water into pan. Brush bird all over with olive oil and cover loosely with oiled foil. Roast for about 3 hours. Remove foil, baste bird with pan drippings and roast for another 30 minutes, until golden brown.

Christmas Roast Turkey Pizza

Ingredients
100g roast turkey breast, sliced thinly
10 cocktail sausages
50g beef bacon
75g sage and onion stuffing
200 ml turkey gravy
1/2 cup cranberry sauce (canned)
Dried sage
Basic pizza dough
Basic pizza sauce
Mozzarella cheese for topping

Herb and onion stuffing
3 cups fresh breadcrumbs
1 medium onion, finely chopped
1/4 cup chopped bacon - optional
1/4 cup fresh herbs (sage or parsley)
salt and pepper
20 g butter

Turkey gravy:
2 tbsp plain flour
500 ml chicken stock
2 tbsp turkey fat drippings or butter
a bit of browning gravy for color
salt to taste

Roll out the dough to fit a 12-inch pizza pan. Place it onto a greased pan and trim the excess dough off.
Spread onto the pizza dough about two parts turkey gravy and one part pizza sauce. Next, mark the pizza base into 10 sections.
Using a spoon, evenly distribute the sage and onion stuffing onto each slice. Cover stuffing with 2 to 3 slices of turkey breast.
Roll a beef bacon around each sausage and place them onto the pizza. Sprinkle the mozzarella cheese over the pizza and some dried sage before putting it into a pre-heated oven (180 ºCc) for 10 to 15 minutes. Serve with a generous helping of cranberry sauce.

To make herb and onion stuffing:
Chop the herbs and onions together, saute with a little butter. Combine with breadcrumbs, season with salt and pepper.

To make turkey gravy: Melt fat in pan and add flour. Stir well and cook for two minutes, gradually adding the stock. (Stirring with a good balloon whisk will help to make the sauce smooth.) Bring the sauce to a boil and simmer till gravy is smooth. Season with a little salt and add the browning gravy.

Ostrich Burgers

1 lb ground Ostrich
1 clove garlic, finely minced
2 tbsp finely chopped onion
1 tsp olive oil
1 lb ground ostrich meat
1/2 tsp freshly ground black pepper
1 tsp salt


Saute onion and garlic in olive oil. Gently mix onion and garlic mixture with meat, salt and pepper.
For skillet: Heat a skillet over medium heat. Form three patties 1/2" thick and 3 1/3" in diameter, and saute about two minutes on each side.

For grill: Preheat grill, brush meat with oil and grill about 4 minutes on each side.
Serve on your favorite bun or bread with grilled onions, and/or sauteed mushrooms, guacamole, sliced tomatoes, lettuce, french fries, or chips of your choice