Christmas in an Instant with the Full Freezer - Christmas Dinner from Frozen скачать в хорошем качестве

Christmas in an Instant with the Full Freezer - Christmas Dinner from Frozen

Did you know you can cook your whole Christmas Dinner from frozen in the Instant Pot Duo Crisp with Ultimate Lid? Well The Full Freezer is back to show you exactly that for the first recipe in our Christmas in an Instant series! Kate is cooking the works! A turkey crown, pigs in blankets, stuffing, potatoes, carrots, parsnips and Brussel sprouts – ALL from frozen and ALL in the Duo Crisp with Ultimate Lid. Not buying frozen food to cook with? Then download Kates handy guide which will tell you exactly how you can prepare fresh food to be frozen and stored ready for cooking: https://bit.ly/FreezeMyMeal Whether you are planning to cook your whole Christmas dinner in the one appliance, or just want to use your Instant Pot for a few dishes this Christmas to free up space in the oven then this recipe video is for you. Watch the whole thing, or jump to the chapter that suits you. 0:48 - Frozen turkey crown 2:56 - Roast potatoes 3:58 - Pigs in Blankets and Stuffing 5:32 - Carrots and parsnips 6:44 - Brussel sprouts Get all the ingredients and instructions below: INGREDIENTS • 780g Cook-From Frozen Turkey Joint • 250ml Chicken Stock • 2 Springs Rosemary • 3 Garlic Cloves • Olive Oil • Salt & Pepper • 400g roast potatoes • 200g carrot batons • 200g parsnip batons • 150g sprouts • 8 Pigs in Blankets • 6 Stuffing balls (120g) • Gravy to Serve Glaze: • Juice and zest of one clementine • 3 sprigs thyme • 1 tbsp honey • 10g butter INSTRUCTIONS TURKEY FROM FROZEN 1. Make the stock and pour into base of pan, place the trivet in the pan, then rub the frozen turkey with oil, season with salt and pepper and place on the trivet. 2. Add a few sprigs of frozen thyme and frozen garlic cloves and set the pot to pressure cook for 22 minutes, then allow a natural pressure release. 3. Whilst your turkey is cooking, set up your food warmer and place your dish on top to warm through. 4. Then make your glaze: put the honey, orange zest and juice and thyme in a saucepan and simmer on a low heat until reduced to a syrup. Remove the thyme from the pan and add the butter. Set aside. 5. Once the pressure has released, check the internal temperature is at least 75°C using your Thermapen ONE meat thermometer. Carefully remove the turkey from the pan, still on the trivet and put on a plate. Wash and dry the inner pot and return to the base. 6. Set the air fryer to pre-heat to 170°C, and whilst this is warming cover the turkey with the glaze using a brush. Once the up to heat, put the turkey on the trivet back in the pan (using gloves as the pan will be hot). Air fry for 6-7 minutes until the skin is golden brown. 7. Carefully remove the turkey from the pot, then wrap in foil and allow to rest in a serving dish on your food warmer. VEGGIES & PIGS IN BLANKETS FROM FROZEN + STUFFING 1. Pre-heat the air fryer to 190°C, whilst it’s warming up, toss your potatoes in oil and season with salt and pepper, add to the air fryer basket with frozen rosemary and garlic and air fry for 10 minutes, turning half way through cooking. 2. After 10 minutes, turn the potatoes and spray with oil, then add the trivet and steamer basket and put the frozen pigs in blankets and stuffing in the basket. Spray with oil then air fry on 170°C for 10 minutes. 3. Use the food probe thermometer to make sure the pigs in blankets and stuffing are cooked through (75°C for 2 minutes), if they aren’t up to temperature cook for another few minutes or until they are piping hot throughout. Then transfer to a serving dish and cover with foil. 4. Turn the potatoes, spray with oil and cook for another 8-12 minutes at 200°C, turning after 5 minutes. Whilst the potatoes are cooking, wash the steamer basket. Once the potatoes are nice and crispy transfer to the large serving dish. 5. Empty the garlic and rosemary out of the insert, and give it a quick rinse and dry, then preheat to 190°C. 6. Toss your frozen carrots and parsnips in oil and honey and place in the air fryer basket – use the trivet and steamer basket to create two layers. Season with salt and pepper. Air fry for 12-15 minutes or until the parsnips are golden brown, turning half way through cooking. 8. Remove the parsnips from the top layer and put in your heated dish with the potatoes, stuffing and pigs in blankets. 9. Toss the frozen sprouts in oil, season and add to the top layer. Cook for 8 minutes on 170°C, turning halfway through. Use the heat probe thermometer to check they are cooked through, then transfer to the serving dish. 10. Cook the carrots for 5 more minutes at 170°C whilst you plate up everything else and heat through the gravy. 11. Add the carrots to your plate, pour gravy on top and enjoy! Host:   / thefullfreezer   Product used: https://instantbrands.co.uk/shop-all-... Thermapen: https://instantbrands.co.uk/blog/cook...