Serve up a quick and tasty Christmas dinner with Mrs Crunch’s festive recipes
Save yourself faffing around this Christmas with help from Mrs Crunch
WANT an extra-special Christmas dinner without spending hours in the kitchen?
If so, we have got three fantastic quick and easy recipes for you to try.
Here is a no-fuss prawn cocktail starter, a simple turkey crown that makes cooking the bird foolproof and a festive trifle that can be prepared in minutes. Enjoy!
Prawn cocktail - £1.02 per serving
Serves 4.
Preparation time: 10 minutes.
Each serving contains 367 calories (18% of an adult’s recommended daily allowance, 23g fat (33%), 5g sat fat (25%), 13.5g sugar (15%), 2.1g salt (35%).
YOU NEED:
- 2kg Iceberg lettuce, finely shredded
- 4 spring onions finely sliced
- 1 ripe avocado, chopped
- Pinch of cayenne pepper
- Squeeze of lime
- 400g Morrisons Cold Water Prawns
For the sauce - ½ lemon, juice only
- 1 tbsp Worcestershire sauce
- 5 tbsp tomato ketchup
- few drops Tabasco sauce
- 2 pinches smoked paprika
- ½ tsp paprika
- 1 tbsp double cream
- 4 tbsp mayonnaise
- 1 pinch cayenne pepper
- pinch salt
- 1 tsp cracked black pepper
METHOD: Mix the lettuce with the spring onions, avocado, a little salt and pepper, a pinch of cayenne and a squeeze of lime.
To make the sauce mix all the sauce ingredients together.
Reserving one spoonful of the cocktail sauce and a few juicy prawns for the top, stir the prawns in the cocktail sauce.
Serve the prawns on top of the lettuce.
TIP: Serve with slices of buttered brown bread and decorate with fresh herbs or slices of lemons or cherry tomatoes. You can also cheat and use ready-made sauce.
Succulent Turkey Crown - £2.41 per serving
Serves 8
Preparation time: 15 minutes.
Cooking time: Approximately 2 hours.
Each serving contains 521 calories (26% of an adult’s recommended daily allowance, 18g fat (26%), 7g sat fat (35%), 4g sugar (4%), 2g salt (33%).
YOU NEED:
- 12 slices streaky bacon
- Morrisons British Turkey Crown Medium, typically 2.75kg
- 2 onions, sliced in half
- 2 tbsp soft butter
- 1 tbsp chopped rosemary
- 10 sprigs rosemary
- 200ml hot chicken stock
- 1 tbsp wholegrain mustard
- 1 tbsp runny honey
METHOD: Preheat the oven to 170C fan/190C/gas 5
Lay a rasher of bacon on a board and run the blunt side of a knife across the length of the rasher a few times to stretch it. Repeat with other rashers.
Weigh the turkey and work out the cooking time – allow 20min per kg (2lb 5oz) plus 1hr 10min – or be guided by the instructions on the packaging.
Lay the halved onions in a roasting tin just large enough to hold the crown and sit the turkey crown on top.
Rub with butter, season and sprinkle chopped rosemary on top.
Lay a rasher of bacon along the left-hand side of the turkey, followed by one horizontally across the top.
Add remaining rashers, laying them to form a criss-cross pattern. Tuck any loose ends underneath the crown. Spike with rosemary sprigs.
Pour the stock into the roasting dish, then cover turkey with foil.
Roast for the calculated cooking time.
Mix together mustard and honey to make a glaze.
When your turkey has 20 minutes cooking time remaining, remove the foil and drizzle over the glaze.
Return to the oven, uncovered, for the remaining cooking time.
Check the turkey is cooked by piercing the thickest part of the meat with a knife – the juices should run clear.
If they’re still pink, return to the oven and check again at ten minute intervals until it’s ready.
TIP: Allow time for your turkey to rest. Transfer to a warm plate, cover with foil and leave for 30 minutes.
LATEST ON CHRISTMAS
Christmas cake trifle - 46p per serving
Serves 8.
Preparation time: 10 minutes.
Each serving contains 246 calories (12% of an adult’s recommended daily allowance, 10g fat (14%), 6g sat fat (30%), 28g sugar (30%), 0.2g salt (3%).
YOU NEED:
- 200g leftover Christmas cake, cut into slices
- 150g Morrisons The Best Fresh Cranberry Sauce
- 1 tbsp icing sugar
- 1 tbsp brandy
- 500g custard – from a tub or homemade
- 250ml can squirty aerosol UHT cream
METHOD: Put the cake slices in the bottom of a large glass bowl.
In a small bowl, stir together the cranberry sauce with the icing sugar and spoon over the cakes.
Stir the brandy into the custard and pour tub over the cranberry layer.
Squirt over enough whipped cream from the can to cover the top of your trifle and decorate with chocolate sprinklings, festive decorations . . . or whatever you fancy.
Serve immediately.
TIP: You can use ginger or chocolate cake if you prefer.