Christmas day in my household was a very quiet one. In 2013 we had a small gathering at our place, drank sparkling vino, ate a big lunch and relaxed for the afternoon. No exchanging gifts, just conversation and catch-up. We’re not really ones to get immersed in all the festivities that surround that time of the year.
Christmas just gone was a lot quieter. Something we both wanted. A simple day off work, lounging about the house and a spot of cooking for just the two of us.
Rather than the usual route many Aussies take in the middle of summer on 25 December – that would be loads of seafood – I thought I’d warm up the kitchen by slow-cooking some turkey. Truth be told, I intended to buy prawns, oysters and salmon for dinner. Between working and not having time to get to the fish market, it was a hasty episode of defrosting turkey shanks on the night of the 24th.
What I’ve done is along the lines of a Greek kleftiko – just with turkey rather than lamb. There are a few steps to the method, but really, most of the work is done in the oven.