By the way, we'd love to hear your feedback or answer any questions. Just email stephen@nomoretakeout.com.

Apple and Thyme Stuffing

Gear
Measuring cup
Cutting board
Chef’s knife
Grater
Medium saucepan
Baking dish
Large bowl

Ingredients
2 tablespoons vegetable oil
1 large onion finely diced
24 oz bread crumbs
2 sticks butter
1 bunch thyme (frozen, leaves taken removed, discard stalks)
2 red apples
2 cups chicken stock
Salt and pepper to season

Method

Preheat oven to 375F.

1. Place medium saucepan over medium heat; when hot add oil and diced onions. Stir occasionally, cook until translucent.

2. Add thyme leaves, butter, chicken stock, plus salt and pepper. Bring to a boil.

3. Place breadcrumbs in large bowl and grate apple into them.

4. When onion and stock mixture come to a boil, pour over apple and crumbs.

5. Mix well and transfer to baking dish.

6. Bake for 35 minutes.  (Best to time it so ready to serve when done)

Note: This can be made up to 48 hrs in advance and kept refrigerated.
Optional: You can add chopped chestnuts, walnuts or anything else that may take your fancy to this.

Sweet Potato and Marshmallow Bake

Gear
Roasting pan
Aluminum foil
Colander
Hand masher
Large bowl
Cutting board
Chef’s knife
Baking dish

Ingredients
8 lbs sweet potatoes
2 sticks butter
Salt and pepper
½ teaspoon grated nutmeg
½ teaspoon cinnamon
1 tablespoon dark brown sugar
4 oz package marshmallows

Method

Preheat oven to 360F.

1. Peel sweet potatoes. Cut roughly and place in roasting pan, season with S&P, nutmeg and cinnamon. Cover with aluminum foil.

2. Bake for 60 minutes or until very soft.

3 Drain excess liquid using colander.

4 Transfer potatoes to bowl, mash until smooth, add butter and brown sugar.  Taste for seasoning add more if required.  Transfer to baking dish.

5. Cover the entire sweet potato surface with marshmallows and bake for 15 minutes before serving.

Note: You can make this the day before then add the marshmallows and bake for 25 minutes. Why not do as much preparation the day before so YOU can enjoy the day and join in the festivities!

Mashed Potato Tips

Here are some handy tips for making those silky smooth delicious ‘can’t-get-enough-of’ mash potatoes.  Remember, even though they are rich and luscious, enjoy -- it’s the holidays after all.

First off, when shopping, choose a good potato.  Check out your local farmers market or ask the produce supervisor at your local supermarket. Yukon Golds are my personal favorite.

For cooking:

1. When potatoes are cooked, drain very well.  If they are still very moist, place on a tray and into the oven for 4 minutes just to evaporate some of the excess moisture.

2. Always use a food mill or potato ricer.  If you haven’t got one, get one. You just cannot achieve the same smoothness with a masher.

3.  Always use butter and cream (i.e. avoid margarine and low fat milk) to mix with. (If you are counting calories, just eat smaller portions but enjoy more.  I use approximately 1 stick for every 2 pounds of potatoes.  Plus, I heat it in with ½ cup of cream.  Then, when I mill the potatoes, I’ll work the hot cream and butter in with a spatula.

4. Season as you go and taste. Keep tasting as you add salt and pepper until you reach the point of divine silk on your tongue.  Ahh, nothing like it.

Cranberry Sauce

Cranberry sauce is so easy to make - it takes 12-15 minutes and lasts 3 months.   Trust me; you’ll never buy it again once you try this recipe….

Gear
Measuring cup
Medium saucepan
Microplane grater
Storage container
Hand blender (optional)

Ingredients
12 oz. cranberries (fresh or frozen)
1 1/2 cups sugar
¼ cup water
Juice and zest from 1 orange
2 bay leaves
1 cinnamon stick or a sprinkle of ground cinnamon
Salt

Method

1. Place water and OJ into the pan with the sugar, bay leaves and cinnamon.  Bring to a boil.

2. Add cranberries and simmer for 10 minutes.

3 Finish with a pinch of salt.

4 Allow to cool for 15 minutes.  Place in a storage container and refrigerate.

Some people like their sauce chunky, some like it broken down a bit or a lot like a paste. You can mash it with a fork or blend with a hand blender while still warm to get desired consistency.

Classic Irish Stew

Just like Grandma would do it ... I think it’s fair to say that 90% of Americans I meet have a little Irish in them. For a small country, our forefathers sure got around, eh?  This is a meal I usually make when I’m at home doing things like waiting fir the electrician to show up, or sorting out my office junk or just chilling, watching a movie with a hangover.  This stew is the ultimate comfort food. -- Stephen (Stiofain, in Irish)

Gear Needed
Stockpot
Chopping board
Large knife
Spider ladle or large slotted spoon

Ingredients
2 lbs stew lamb diced 1” cube
11/2 lbs potatoes
4 medium carrots
2 stalks celery
2 medium yellow onions
3 parsnips
½ bunch of thyme - frozen (buy fresh, freeze in a sml ziplock bag) 
2 stalks rosemary
Bay leaf
Salt and white pepper

Steps
1. Place diced lamb in stockpot, cover with water, add 1 tbsp. salt and 8 generous twists of white pepper.  Place on stove to boil, then reduce heat to a gentle simmer for 11/2 hours.

Tip: Take thyme from the freezer, put in the middle of your palm (still in bag) and rub together until all the leaves have fallen to one side and you are left with empty stalk.

2. Peel potatoes, carrots and onions. Dice potatoes, celery, onions, parsnips all about 1 inch pieces (place potatoes in a bowl covered with water).

3. Place rosemary, bay leaf and thyme stalks (tie together with a piece of string to make it easy to remove later ) in with lamb.

4. Lamb should be quite tender now. Add dice potatoes and celery.

5. After 20 mins add carrots, after 20 more add parsnips.

6. Simmer for 15 minutes.

7. Remove herbs and taste broth, correct seasoning. If not flavorful enough, add a lamb, chicken or beef stock cube.

Finishing Tips: Some people like their stew thick and soupy, some like it brothy. If you prefer yours thick, ,remove all ingrediants from pot and add back some of the vegetable and potatoes (about 1/3). Blend with a hand blender. (This is where my mum would add a packet of vegetable soup mix, and its great)

If you like your stew brothy, ladle into bowls and serve with some good crusty bread and room temperature butter.

And if you can order some heavy rain to beat on your windows this will complete the Irish experience .

Caramelized Apple Turnovers

This is one of the desserts everyone knows and loves. It’s simple and easy and brings back childhood memories to all.

Needed Gear
5 inch pastry cutter
Frying pan
Small knife
Rolling pin
Baking sheet

Ingredients

1 package puff pastry sheets (chilled)
6 ripe local apples cut 1/4 inch dice
2 tbsp vegetable oil
¾ cup sugar
2 oz. butter
Flour for dusting
1 egg - seperated (The the yolk will be used to seal the pastry when you fold it and the white we will brush on top and sprinkle remaining sugar on top before putting in the oven.)

Steps
1. Preheat oven to 390F.

2. Peel and dice apples.

3. Place frying pan on a high heat for 2 mins. When pan is hot,  add oil then apples, turn when golden brown about 3 mins until the apples are golden brown all over.

4. Add butter and ½ a cup of sugar. Cook for 2 mins until dissolved and all is a golden brown color. Set aside and allow to cool.

5. Dust a flat surface with flour and carfully place open pastry sheet on top. Roll out pastry just to even out folds or creases. Cut with pastry cutter (if you havent one use a small saucer and knife.)

6. Place 2 large tbsp of cool apple mixture in the middle of each pasrty round, brush the edges with egg yolk, fold over and seal with your fingers or a fork. Continue until all pastry is used up. Place on baking sheet. Brush egg white on top and sprinkle sugar evenly over pastry.

7. Bake for approx 20 mins until golden brown.

Optional extras: Add ¼ tsp cinnamon to the apples while cooking for that autumn-like taste and scent through out your house.

Serve with vanilla ice cream or Crème Anglais (see pg 205- No MoreTakeout).

Satay Chicken Skewers

Makes: 6 servings

Ingredients
One 10-ounce jar satay sauce or spicy peanut sauce
4 boneless, skinless chicken breast halves, cut into 11⁄2-inch cubes
Salt and pepper
Cayenne pepper
1⁄2 cup peanuts, finely chopped
1⁄2 cup chopped fresh cilantro leaves
4 scallions, trimmed and finely chopped (about 1⁄2 cup)

Preparation
Pour 2⁄3 of the satay or spicy peanut sauce into the medium bowl and add the chicken. Cover with plastic wrap and refrigerate for at least 20 minutes; 2 hours is preferable for optimum flavor. While the chicken is marinating, preheat the oven to 375°F.

Twenty-five minutes before serving time, remove the chicken from the refrigerator and divide it into 6 portions. Slide pieces onto skewers (depending on size of skewer, this may mean 1 or 2 skewers per person) and place on baking sheet. Discard remaining marinade (raw chicken juices in it make it unsafe). Dust the skewered chicken with salt, pepper, and cayenne.

Bake for 20 minutes. For the final 2 minutes, turn on the broiler and broil the skewers close to the heat, until the edges look crisp but not burned.

To serve, place the skewers on a serving platter and sprinkle with the peanuts, cilantro, and scallions. Pour the remaining satay sauce (not marinade) into a bowl on the side for dipping

Rigatoni with Red Pepper Sauce

Makes: 4 servings

Ingredients
Kosher salt
3 tablespoons olive oil
1 pound rigatoni
1 large red onion, peeled and diced
2 cloves garlic, peeled, crushed, and minced
3 red bell peppers, trimmed, seeded, ribs removed, diced
1⁄4 cup white wine
1 teaspoon smoked paprika
1 vegetable bouillon cube
2 cups low-fat or nonfat plain yogurt
3 tablespoons low-fat cream cheese
1⁄3 cup freshly grated Parmesan cheese
1⁄4 cup chopped fresh basil leaves
Pepper

Preparation
Fill the stockpot 3⁄4 full with water and bring to a boil. Add 1 tablespoon salt and 1 tablespoon olive oil. Cook pasta according to package directions, then drain in the colander.

Set the fry pan over medium heat. When hot, add the remaining 2 tablespoons olive oil. Sweat the onions, garlic, and peppers until onions are translucent, not brown, and peppers are soft.

Stir in the wine, 1 teaspoon salt, the paprika, and the bouillon cube. Bring to a boil, then simmer for 10 minutes.

Add the yogurt and cream cheese to the sauce, and allow to cook until just simmering, but not boiling. Take off the heat and cool for about 10 minutes, or long enough to safely transfer the sauce to the blender without risk of being burned by hot liquids. Blend until smooth and lump-free.

Return pasta to stockpot and mix in sauce until pasta is well coated, or transfer pasta to individual plates and spoon sauce on top. Add freshly grated Parmesan, basil, and pepper, as preferred.

Crispy Chicken Cutlets with Mushrooms

Makes: 4 servings

Ingredients
1⁄2 cup all-purpose flour
2 eggs
1 1⁄2 cups bread crumbs
Salt and pepper
2 large (20-ounce) boneless, skinless chicken breast fillets, halved horizontally, pounded flat to four 1⁄4- to 1⁄3-inch-thick cutlets
1⁄2 cup olive oil or corn oil plus 2 tablespoons
6 tablespoons (3⁄4 stick) butter, softened
1 1⁄2 cups white, crimini, or shiitake mushrooms, trimmed and sliced Mashed potatoes, for serving

Preparation
Prepare three plates for dredging the chicken: Place the flour on the first plate; in a small bowl, lightly beat the eggs and add to second plate; combine bread crumbs, salt, and pepper on third plate.

Carefully dip each chicken breast first in the flour, then the egg mixture, then in the bread crumb mixture, until completely coated. Set aside as you repeat with the remaining chicken. You should have an even, light crust on all sides of each chicken breast.

Place the nonstick fry pan over medium-high heat. When hot, add 1⁄4 cup of the olive or corn oil and the chicken breasts as space allows. Sauté the chicken, about 4 minutes on each side, until golden brown. Using the spatula, carefully transfer the chicken to the wire rack (over paper towels to catch drippings) or to a plate lined with paper towels until ready to use. Repeat with remaining batches if necessary, adding remaining 1⁄4 cup of oil.

Discard the oil from the fry pan and return to medium-high heat. When hot, add the 2 tablespoons of olive or corn oil and the mushrooms. Sauté for 3 to 4 minutes, until mushrooms are golden brown. Remove from heat and set aside.

To serve, spoon mashed potatoes onto each plate and top with chicken breast. Add mushrooms to top and drizzle with butter.