Celeriac / Turnip Rooted Celery

  

Grilled Quail with Ginger Glaze

Ingredients

8 quail
Lime wedges, to serve
3 tbsp sweet chili dipping sauce
3 tbsp finely chopped cilantro
2 tbsp fresh lime juice
1 tbsp Asian sesame oil
1 garlic clove, crushed
One ½ in (13mm) piece peeled and finely grated fresh ginger
1 garlic clove, crushed through a press

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Oak Smoked Pulled Pork

INGREDIENTS

DRY RUB:
1 cup coarsely ground black pepper
1/2 cup kosher salt
1/2 cup turbinado sugar




PORK:
1 (3 to 4-pound) bone-in pork shoulder butt (Boston butt)
1/8 cup yellow mustard
TANGY VINEGAR SAUCE:
2 cups distilled white vinegar
1 cup ketchup
1/4 cup brown sugar
2 1/2 tablespoons Worcestershire sauce
1/4 tablespoon kosher salt
1 teaspoon Louisiana-style hot sauce
1 teaspoon coarsely ground black pepper
1/4 teaspoon paprika

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Cajun-Spiced Turkey

INGREDIENTS

1 12-14-pound turkey, patted dry
Kosher salt and freshly ground black pepper
1 1/2 cup Cajun Spice Mix
1 celery stalk, coarsely chopped
1 green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
1/4 cup (or more) olive or vegetable oil


PREPARATION

Set a rack inside a large heavy roasting pan. Season turkey lightly inside and out with salt and pepper, then with spice mix, massaging it into the skin. Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.

Remove turkey from refrigerator; let stand at room temperature for 1 hour.

Preheat oven to 375°F. Mix celery, pepper, and onion in a medium bowl. Fill turkey cavities with vegetable mixture, scattering any remaining vegetables over bottom of roasting pan. Brush turkey with oil.

Roast turkey, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 1-1 1/2 hours longer. Transfer to a platter. Let rest for at least 20 minutes before carving.