Joseph Sherlock Christmas Blog
Posted by Joseph Sherlock on December 15, 2010 at 11:42 AM
A little bit about me:
My name is Joseph Sherlock and I obtained my Acquired Brain Injury in 1986. I have 2 sons and I carry their pictures in my wallet at all times. Family is really important to me. I have been attending Headway 3 days a week since 2003 and I really enjoy it. My pastimes include art, cooking, listening to music and going out for food. Living with a brain injury has not dampened my mood in any way. I am a very upbeat and positive individual and Christmas is my favourite time of year.
Prior to my brain injury I worked as a chef in some amazing places such as "Gresham" and "Shelbourne" and I would love to take the time to share some of my favourite Christmas recipes with you. Having a brain injury is only a tiny part of who I am and I hope by sharing these recipes with you and telling you about myself you will see that by hard work, positivity and determination we can all live healthy normal lives. There are so many Christmas recipes I would love to share with you all but I have picked out 2, which I think are really easy to make and super delicious!! I'm going to share my Leftover Turkey and Ham Casserole dish and my Sherry Trifle with you all. I hope you all really enjoy preparing them and I'm sure you will all really enjoy eating them.
Happy Christmas and a very Happy New Year to you all.
Joseph Sherlock
Leftover Turkey and Ham Casserole:
Ingredients:
8 Ounces (1 Cup) Leftover Turkey
5 Ounces (3/4 Cup) Leftover Ham
6 x Streaky Rashers
1 x Large Onion
4 Potatoes
4 Ounces (1/2 Cup) Button Mushrooms
2 Sticks of Celery
1 Red Pepper
½ Pint Chicken Stock
½ Teaspoon Mixed Herbs
Salt and Pepper to Taste
Method:
1: Dice Turkey and Ham into cubes.
2: Finely dice the onion.
3: Half all of the mushrooms.
4: Roughly chop the celery.
5: Wash and slice the potatoes.
6: Dice the red pepper.
7: Cut off the rind from the rashers and fry in a clean, dry pan for approx 5 mins.
8: Add the onion, celery and cook for a further 5 mins.
9: Add the turkey, ham and mushrooms and cook for 5 mins.
10: Slowly add the chicken stock and a pinch of salt and pepper.
11: Add the diced red pepper for a little colour.
12: Transfer everything into an oven proof dish.
13: Preheat the oven to 120 degrees Celsius.
14: Lay the sliced potatoes on the top.
15: Put the dish into the oven and cook for approx 25mins or until the potatoes are golden brown.
Serving Suggestion:
Serve this dish piping hot with some warm crusty bread and enjoy!!!!
Sherry Trifle:
Ingredients:
10 ounces (300g) Sponge Cake
10 ounces (300g) Fresh Strawberries
6 tbsp Sweet Sherry
500ml (2 Cups) Thick Custard - Ready Made or Custard Powder
500ml (2 Cups) Double/Whipping Cream
Handful of Toasted Flaked Almonds
1 Crushed Cadbury's Flake Bar
Method:
1. Cut the Sponge Cake into thick slices.
2. Line a dish with the cake slices.
3. Slice the Strawberries reserving a few for decoration.
4. Layer the remaining strawberries evenly over the cake slices.
5. Press the strawberries lightly with a fork to release some of their juices.
6. Sprinkle the Sweet Sherry over the top.
7. Spoon over all of the custard.
8. Whip the cream until it is softly whipped.
9. Spoon or pipe the cream on top of the custard layer.
10. Decorate the top with the reserved Strawberries and Toasted Flaked Almonds.
11. Sprinkle the crushed Flake Bar over the top.
Serving Suggestion:
Serve the Trifle in individual Glasses and enjoy!!!!!