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30 Years to Cook the Perfect Turkey 

Antony Worrall Thompson reveals the fool-proof method for a Traditional Turkey and suggests an fresh alternative

Traditional turkey...

In a recent interview, celebrity chef Antony Worrall Thompson revealed he has only just perfected the most important meal of the year. The secret of his success? A meat thermometer and BacoFoil Roasting Foil.


In order to ensure that this year’s turkey with all the trimmings is better than ever, BacoFoil has teamed up with Antony Worrall Thompson to create some cracking Christmas cooking tips. Here is a snippet of Antony’s expert advice, to read more log on to www.baco.co.uk


“After years of serving up less than perfect turkey, my top tip is to wrap the whole baking tray in BacoFoil rather than just the turkey. Make a cross on the kitchen worktop with two large pieces of foil and place the roasting tray in the middle. Sit the turkey in the tray, on a bed of root veg and throw in some onion, carrot, celery, thyme and a bay leaf. Pour over a couple of glasses of wine (red or white), and some stock and then bring up the sides of the cross to completely cover the tray and the turkey in the foil. Wrapping the entire thing in BacoFoil reduces your cooking time by about a third and all the juices run down into the vegetables, creating the perfect base for your gravy.” 

Something a little different...
With nearly 40 per cent of us attending more than four special meals* this season, if one serving of turkey is enough for you then the following salmon recipe from BacoFoil is a great alternative. Fish is a tasty and healthy option and the Asian flavours in this dish are sure to add a little something different to your festive dining. Furthermore, cooking ‘En Papillote’ (individual parcels) is great for entertaining family and friends and looks really professional when served. Remember, the unique coating on BacoFoil Non-Stick foil means it’s even easier to transfer from foil to plate.

Steamed Herbed Salmon En Papillote

Serves 4

·         1 bunch coriander, washed

·         12 mint leaves, washed

·         1 teaspoon salt

·         3 cloves garlic, crushed

·         2 green chillies, seeds removed

·         4 tablespoons fresh lime juice

·         1 tablespoon caster sugar

·         1 teaspoon peeled and chopped ginger

·         2 tablespoon fish sauce (Nam Pla)

·         4 x 175g (6 oz) salmon fillets

·         BacoFoil Non-Stick, piece big enough to make a package around the salmon

  1. Preheat oven to180°C/gas mark 4, then in a food processor blend together the coriander leaves and stalks, the mint leaves, salt, garlic and chillies to make a paste. Add the lime juice, caster sugar, ginger and fish sauce and process until smooth.
  1. Combine half the marinade with the salmon, marinate for 20 minutes.  When ready to cook, place one piece of salmon with a little of the marinade in the BacoFoil Non-Stick. Folding up over the salmon so the edges of the foil meet.  Fold the foil tightly along the edges forming a semi-circle or crescent as you go.  Seal the foil and place in oven for 15 minutes or until salmon is well cooked.
  1. Remove the foil, scrape off the marinade, serve with a tomato salad and drizzle with the remaining marinade.

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