Norfolk Island Territory (Oceania) — coming next week

Norfolk Island is located in the continent of Oceania. It is between Australia and New Zealand and south of New Caldonia.

The capital is Kingston.

The official languages are English and Norfuk.

The climate is mid-latitude and marine subtropical, with temperatures that range from 43F to 83F.

The staple foods are a blend of British and Tahitian cuisine. It includes green banana dumplings, kumara pilhi, chopped salads and fruit pies, as well as other tastes.

https://en.wikipedia.org/wiki/Norfolk_Island

HOISIN & BACON BUTTER TURKEY (https://www.marionskitchen.com/hoisin-and-bacon-butter-turkey/):  

For the Turkey prep:

            – 8lb. (3.5kg.) turkey, neck discarded, rinsed, patted dry

            – 4 TBSP sea salt

            – 1 TBSP sesame oil

            – 1 tsp Chinese 5-Spice

1. Place your turkey on a large plate or tray.
2. Combine the salt, sesame oil and the Chinese 5-spice in a small bowl.
3. Rub the salt mixture all over the turkey as well as between the skin and the turkey breast meat.
4. Cover with foil and set aside in the fridge for 3 days to allow the salt to “brine” the turkey meat.

For the bacon butter prep:

– 7oz. (200g) unsalted butter

– 3.5oz. (100g) bacon, diced

1. Make the bacon butter by melting the butter in a small saucepan over medium heat.
2. Add the bacon and gently simmer for 4-5 minutes.
3. Strain the butter and keep the bacon for a dish of your choice.
4. Pour the butter into a dish or tray lined with cling film.
5. Freeze until firm.

For the Hoisin glaze:

            – ½ C hoisin sauce

            – 1 TBSP dark sweet soy sauce

            – 2 tsp sesame oil

1. In a small bowl, combine the ingredients for the hoisin glaze.

1. Preheat oven to 350F / 180C.
2. When the butter is frozen, take it out and cut it into pieces, placing them between the skin of the turkey all over.
3. Place the turkey on a roasting rack set over a roasting tray lined with foil.
4. Using a pastry brush, apply one-third of the glaze to the turkey skin.
5. Pour some water in the bottom of the roasting pan for a good steam to help the turkey while it cooks.
6. Cover the turkey with baking paper (parchment paper, NOT wax paper) and then cover with foil.
7. Roast the turkey for 1 hour.
8. Then take the turkey out and uncover it and baste with more of the glaze.
9. Lower the oven temperature to 300F / 150C.
10. Place the baking paper and foil back over the turkey and return it to the over and roast for another hour.
11. Then take the baking paper and foil off and use the rest of the glaze to baste the turkey. This time, place the turkey back in the oven uncovered for 30 minutes or until cooked through (internal temperature when a thermometer is inserted into the thickest part of the turkey thigh should be 165F / 73C.
12. Allow the turkey to rest for 20-30 minutes before carving.

This was the BEST, most moist, most flavorful turkey I have EVER eaten!! HIGHLY RECOMMEND!!

VEGETABLES: 

Basic mixed vegetables.

PASSION FRUIT PIE (https://barefootinjandals.com/norfolk-island-passion-fruit-pie/):  

Pastry:

            – 2 C (250g) self-raising flour

            – pinch of salt

            – milk to mix, approx. 1/2C (100ml)

            – 2 TBSP (30g) unsalted butter, diced into small pieces

1. Mix the flour and salt together in a bowl.
2. Rub the butter into the flour until it looks like crumbs.
3. Gradually add the milk until you have a stiff dough.
4. Wrap the dough well and chill for at least 30 minutes.
5. Once the dough is ready, pre-heat the oven to 350F / 180C).
6. Roll out the pastry thinly (approx. 5mm) and large enough to line a 9” tart tin.
7. Line the tin with the pastry, gently pressing it in.
8. Allow any excess pastry to overhang, this will help the case keep its shape.
9. Lightly prick the bottom with a fork.
10. Line the tart case with baking paper and fill with ceramic baking beans. If you don’t have baking beans you can use dried pulses such as rice, lentils, or dried beans.
11. Bake the tart case for 15 minutes.
12. Remove the case from the oven, then remove the baking paper and baking beans.
13. Place the case back in the oven and bake for a further 5 minutes, until the pastry is golden brown.

For the filling:

            – 1-3/4C + 2 TBSP (400g) granulated sugar

            – 4 large eggs

            – 12 passionfruit

1. Beat eggs and sugar together until pale.
2. Add the passion fruit pulp and mix well.
3. Pour filling into the tart and bake for 45-50 minutes or the filling is set.
4. Leave the tart to cool before serving.

I had a hard time finding any passion fruit, so I tried the frozen. It was delicious! I will have to make this again once the fruit is back in season for me!

Here is the overall meal!