The era of the socks has passed and we are now entering the era of the mittens!!! Last year I knitted 25 scarves for Christmas and I must have knitted at least that many pairs of socks this year.
Well everything is under control here the turkey is in its bath of brine and due to be taken out at 5am then it will get a rinse for one hour in fresh water and finally dried and prepared for the oven. Finding a container big enough to hold the bird was not a problem as I have many trug-buckets that I used in the garden. I took the wishbone out to make it easy to carve. It feels a bit weird to be cooking the bird today but tomorrow I have the duck to cook for our lunch. The turkey is for cold meat on boxing day when the visitors arrive.
We are going to have a risotto with sizzling prawns for supper and just an egg on toast for lunch as I will be busy doing other things. I have so much stuff in the freezer and it will need to be got out in time to defrost. Here is the recipe for the fried eggs which I bet you thought didn't need a recipe!!!!!
- olive oil, for frying
- 2 eggs
- 1/4 red chillies, deseeded and finely sliced
- 1/4 tsp cumin seeds
- 1/2 clove garlic, chopped
- 1 or 2 slices of bread, toasted
- 1/2 tsp balsamic vinegar
- coarse sea salt
- chopped coriander
Method1. Pour enough olive oil in to a heavy frying pan to cover the base. Place over a moderate heat and then carefully break the eggs into it. Fry as usual, spooning hot oil over the eggs to help them set. When they are almost half-cooked, add the chilli, cumin and garlic to the pan and continue cooking until the white is set.
2. Lift the eggs out on to the bread, together with the bits of chilli and garlic, and then spoon over a little of the oil. Drizzle over the balsamic vinegar, season with salt and scatter over lots of chopped coriander. Eat immediately.
This is a Sophie Grigson recipe and is much nicer than the sum of the ingredients so well worth a try..
Have a good day all and lets hope all your preparations go according to plan.