Holiday recipes from the Stampede’s culinary team
With the holidays just around the corner, the Stampede’s culinary team has some main course ideas that are sure to impress your family and friends.
Saffron roast lamb with garlic potatoes and asparagus
1 leg of lamb (5 pounds)
1/3 cup olive oil
3 cloves garlic, chopped
1 red onion, chopped
2 bay leaves
juice of 1 lemon
small bunch mint, chopped
1/2 teaspoon saffron threads, soaked in 1 cup boiled water
1 teaspoon redcurrant jelly, optional
- Place the lamb in a large freezer bag, pour in the olive oil, garlic, red onion, bay leaves lemon and mint. Seal the bag and marinate in the fridge overnight.
- Place lamb and marinade into a roasting pan and roast for about 20 minutes a pound, or until the lamb has reached 150 F.
- Remove the lamb to a carving board to rest. Pick out the scallions and the lemon rinds, return the roasting pan to the stove, and simmer over medium heat.
- Add redcurrant jelly along with soaked saffron liquid. Season with salt and pepper.
1 1/2 pounds baby new potatoes
8 garlic cloves
1/4 cup olive oil
- Bring a saucepan of water to a boil and add some salt, add the potatoes and cook for 30 minutes. Drain.
- Peel your garlic and roughly chop.
- Place oil into a fry pan on medium heat, add potatoes, and gently squash potato in the pan using a masher.
- Fry until golden brown on one side and flip. Add chopped garlic and fry till browned.
- Season and serve.
Fresh asparagus with olive oil
2 bunches asparagus, trimmed
2 teaspoons of olive oil
Juice of 1 lemon
Salt and pepper
- In a fry pan add 1/4 cup of hot water, add aspargus, and cook to al dente.
- Remove from pan, drizzle with olive oil, lemon and seasoning.
Winter's breast of turkey with Kayben Farms black currant relish
1 whole bone-in Winter’s Turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine
- Preheat the oven to 325 F. Place the turkey breast, skin side up, on a rack in a roasting pan.
- In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Spread the paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
- Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and your thermometer registers 165 F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, cover the breast loosely with aluminum foil.
- When the turkey is done, cover with foil and allow to rest at room temperature for 15 minutes. Slice and serve with the pan juices.
Kayben Farms black currant relish
1 pound Kayben Farms Black currants
4 tablespoons Chinook Honey
1 orange, halved
1 cinnamon stick
Sliced fresh sage
- In a sauce pan add all ingredients, bring to a simmer and cover for 15 minutes.
- Serve warmed or cooled.