Chef’s Profile
Michelle Southan
Food Editor, Australian Good Taste Magazine
How will you be having your Christmas turkey this year?
We always have a cooked lunch, I am lucky to have a mother and grandmothers who all pitch in on Christmas Day. I think that's where I get my love for baking. It is a real family affair. We have all the trimmings and each of us has a special part of the meal we are responsible for. This year I am in charge of the turkey plus the homemade chutneys and relishes to top it off, we also can't forget my special chocolate truffles to finish the day! I love the barbecue for its convenience and when you need more than one oven, especially on Christmas day! So this year we are stuffing under the skin of a turkey buffè and cooking it in the barbecue, it's too easy.
Describe your favourite Christmas turkey.
Personally, one of my favourite Christmas turkey dishes would have to be the traditional roast turkey wrapped in bacon with my mum's stuffing recipe - dried fruit, nuts and herbs, it is just delicious. Having the whole turkey on the table to carve is just impressive and when wrapped in crispy bacon you know Christmas is here!
What is your preferred way of cooking turkey all year round?
Barbecuing is such as Aussie way of life and something you can do almost all year round. We often marinate turkey chops with a slight Moroccan twist using harissa paste, lemon and oil then barbecue them and serve with a raisin couscous. On occasions, we make turkey burgers with a little lime and chilli on the barbe for summer lunches.
