Were having two Christmas dinners this year on account of the fact that my stepdaughter will be with her dad on the Big Day.
We have a complicated family, but it works, and it works because of this: Daisy stays with her dad every weekend and alternate holidays, and every year she spends either Christmas with us and her birthday with her dad, or vice versa.
This year, its her dads turn to have the pleasure of her company which means we get that honour on her birthday, which was today.
Anyone who says children from so-called broken homes are damaged should meet Daisy. She is the most happy, well-adjusted child Ive ever met (though a tad on the messy side!). But she also has the best of both worlds, virtue of her birthday falling when it does (which, coincidentally, is on the same day as my dads).
So she gets two Christmases, two birthdays, and more holidays than the Blairs.
For her Christmas/birthday this year, I went all out and cooked a turkey breast with all the trimmings but with a twist. A Sous Vide twist. Im not a fan of turkey, but the results were unbelievable. Succulent and juicy, and with a crisp skin once Id finished it off on the hob.
The ingredients couldnt be simpler, though the cooking only really works if you have a Sous Vide. I got mine for Christmas last year and Ive never looked back.
To feed 5
1/2 large turkey breast, boned, skin on
A little olive oil
Chicken seasoning, to rub into the skin
1. Fill the Sous Vide with cold wate3r and set to 56C. Vac-pack the turkey breast, with the oil and seasoning.
2. When the Sous Vide comes to the right temperature, lower in the vac-packed turkey breast. Cook for 3-4 hours.
3. Remove the bag from the Sous Vide. Snip open with a pair of scissors, and drain.
4. Heat a couple of tbsps of oil in a large frying pan and fry the turkey breast, skin-side down to crisp it up.
5. Carve, and serve with roast potatoes, roast carrots, Brussels sprouts and Jamie Olivers Get-Ahead Gravy.
Have a delicious Christmas, everyone!
