The Perfect Turkey Dinner for Two

• one two to 3 pound boneless turkey breast
• 2 TBS olive oil
• 1 tsp seasoned salt
• 1 tsp sweet paprika
• 1/2 tsp garlic powder (not salt)
• 1/2 tsp onion powder (not salt)
• 1/2 tsp dried parsley flakes
• 1/2 tsp dried marjoram
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
• 1/2 tsp coarse black pepper

1. Preheat the oven to 180*C350*F/ gas mark 4. Have ready a baking dish with sides large enough to hold your piece of meat.
2. Mix together the olive oil and all of the seasonings. Rub this mixture all over your turkey breast and place into the baking dish, bottom side down. Cover tightly with foil.
3. Roast for 90 minutes, covered. Uncover and and roast until the meat juices run clear. My turkey breast was about 2 1/2 pounds in weight and it took 2 hours in total time.
4. Let stand for 10 minutes before carving. Serve hot with your favorite vegetables and gravy.

Wrap and chill any leftovers to use sliced in sandwiches or in casseroles.

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• 3/4 pound (340g)
• 1/4 tsp salt
• 2 TBS heavy cream
• 1 TBS butter
• 1 TBS milk (or as needed)
• salt and black pepper

1. Peel the potatoes, rinse and cut into large chunks. Place into a saucepan and cover with lightly salted cold water. Bring to the boil over high heat.
2. Reduce to a quick simmer and cook, covered, for 15 to 20 minutes, until fork tender.
3. Warm the cream and butter together in the microwave while the potatoes are cooking, just until the butter melts.
4. When the potatoes are done, drain them really well and then return to the saucepan. Shake the saucepan over the residual heat of the burner to dry them out really well. Pour the cream and butter over the potatoes.
5. Using a potato masher, mash the potatoes, adding only as much milk as needed to give you the proper consistency. You want light and fluffy. Do not over-mash or you risk them having a glue-like texture. Season to taste with salt and black pepper.
6. Serve hot.

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• 2 1/4 cups (540ml) of warm pan juices or stock (you can use beef, chicken or a combination of both) (If using pan juices top up with warm stock to make the required amount.)
• 4 TBS unsalted butter
• 4 TBS all purpose plain flour
• 1/4 tsp each onion and garlic powders (not salt)
• freshly ground black pepper
• fine sea salt (as needed)

1. Melt the butter in a saucepan over medium heat. (If you have fat drippings from the meat you can use them, either chicken or beef.) Add the flour along with the onion and garlic powders. Whisk well together to make a roux. Cook, whisking continuously, for about 2 minutes to cook out any flour taste.
2. Slowly whisk in half of the stock, whisking constantly. Once that has amalgamated (It will be thick already) whisk in the remainder of the stock.
3. Cook, stirring, for about 3 to 4 minutes over medium heat, until the mixture bubbles and thickens. Simmer for a few minutes. Taste and adjust seasoning as required with pepper and salt. (Depending on your stock you may not need any salt.)
4. Pour into a gravy boat and serve hot! Store any leftovers in a covered container in the refrigerator.

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• 1 whole clove
• 1 small bay leaf
• 1/2 small onion, peeled
• 1 cup (240ml) whole milk
• 1 additional small onion, peeled and chopped
• 1 stalks celery, trimmed and chopped
• 1 1/2 TBS of butter
• 1 TBS plain flour
• generous 1/4 cup (75ml) half and half or single cream
• 1/2 tsp dried dill weed
• salt and pepper to taste

• 1 tin (400g/ 14 oz) cut green beans, drained well
• 1/4 cup (30g) dried bread crumbs
• 1/2 cup (85g) flaked almonds
• 2 TBS butter, melted

1. First make the sauce. Stud the bay leaf to the onion with the clove, pressing the clove through the bay leaf and into the onion.
2. Place into a saucepan along with the milk and the half and half. Warm the milk mixture slowly to a simmer. Remove from the heat, cover and allow to infuse with the flavours of the studded onion for 15 minutes. At the end of that time, strain the onion out.
3. Melt the butter for the sauce in a saucepan. Add the chopped onions and celery and cook, stirring frequently over
4. medium heat until softened. Whisk in the flour and cook over low heat for several minutes.
5. Whisk in the strained milk mixture a little at a time, until the mixture forms a smooth sauce. Allow to cook, over low
6. heat for 15 to 20 minutes. At the end of that time it should be lovely and thick.
7. Season to taste with some salt and pepper. Whisk in the dill weed. Set aside and keep warm.
8. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a shallow baking dish. (about 7 inches square).
9. Drain your green beans very well. Fold into the sauce to combine well. Pour this mixture into the prepared baking dish, spreading out in an even layer.
10. Mix together the bread crumbs, almonds and melted butter. Sprinkle over top of the green beans.
11. Bake in the preheated oven for 35 to 40 minutes, until heated through and golden brown. Serve hot.

You can prepare ahead of time, right up to the topping with the crumbs,

 and baking in the oven. Bring to room temperature when you want to

bake it. Sprinkle the crumb mixture on top and proceed as above.

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• 1/2 pound (225g) onions, peeled and chopped
• 2/3 cups (150ml) water
• 1/4 cup (60g) butter melted (plus more to butter the baking dish)
• 1/2 TBS chopped fresh sage leaves
• 1/4 pound/4 slices (115g) fresh soft white bread crumbs
• salt and black pepper to taste
• butter to dot over the top of the dish

1. Place the chopped onion into a saucepan. Cover with the cold water. Bring to the boil, then reduce to a simmer and simmer over low heat for 15 minutes. Drain very well.
2. Return the onions to the saucepan. Stir in the butter and the remaining ingredients, tossing to combine and seasoning to taste.
3. Allow to cool completely if you are using it to stuff a bird. If you are cooking it separately. Place into a buttered dish. Dot butter over the top.
4. Cover and bake in a 180*C/350*F/gas mark 4 oven for 25 to 30 minutes.
5. Uncover and bake for a further 5 – 10 minutes to crisp up the top if desired.

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