A very British holiday feast | Lifestyle.INQ

OCTOBER 27, 2022

A very British holiday feast
The Goldings enjoying Chef Philip’s holiday spread
A very British holiday feast
The Goldings enjoying Chef Philip’s holiday spread

Here are more holiday recipes, this time, from chef Philip Golding, culinary director of the Center for Culinary Arts Manila.

For Golding, the Yuletide season at home would mean Braised Red Cabbage with just about everything. Paired with skate, cold sliced roast beef and on special occasions, with the family’s festive Stuffed Turkey Breast and Stuffed Turkey Legs.

This cabbage recipe that he’s sharing with us has been handed down for generations. It is the muddling of the cloves, cinnamon and apples mingled with the cabbage that transforms the humble vegetable into a culinary masterpiece. It’s the incredible aroma of this dish that reminds him of home.

This braised red cabbage recipe traveled with him from London (where he hails from), to Ascot, then to Windsor. He has cooked this happily for his clients in the Philippines for over 27 years.

A very British holiday feast
Skate with red cabbage

Braised Red Cabbage

1 red cabbage, thinly sliced

100 g golden raisins

2 white onions

2 apples

200 g dark brown sugar

50 ml port wine

200 ml red wine

50 ml red wine vinegar

1 cinnamon stick

5 star anise

5 cloves

10 black peppercorns

1 bay leaf


50 g honey

Thinly slice the red cabbage, apples, and onions. Wrap all the dry spices in a muslin cloth.

Mix all the ingredients well in a large pan. Cover with a layer of grease-proof paper and then tinfoil.

Gently bake at 140°C, stirring every 45 minutes. It will take about three hours to cook.

The dish can be made well in advance as it improves over time. Feel free to adapt the flavors to your liking.

Chef’s tip: Experiment with the spices and fruits to make this classic side your own.

To best enjoy the braised cabbage, Golding also shared his festive turkey recipes, Stuffed Turkey Breasts and Stuffed Turkey Legs.

A very British holiday feast
Chef Philip Golding preparing his turkey

Stuffed Turkey Legs

4 turkey legs

1 c breadcrumbs

½ c melted butter

¼ c chopped fresh herbs (sage, thyme, rosemary)

¼ c finely chopped onion

¼ c finely chopped celery

¼ c finely chopped carrot

2 cloves garlic, minced

Salt and pepper to taste

Olive oil for brushing

Preheat oven to 180°C (350°F).

In a bowl, combine breadcrumbs, melted butter, chopped herbs, onion, celery, carrot and minced garlic. Season the mixture with salt and pepper, adjusting to taste.

Rinse and pat dry the turkey legs. Make a slit along the side of each turkey leg to create a pocket for the stuffing.

Generously stuff each turkey leg with the breadcrumb mixture, pressing it in firmly. Use kitchen twine to tie the legs securely, holding the stuffing in place.

Season the outside of the turkey legs with salt and pepper. Brush the legs with olive oil for a crispy skin.

Place the stuffed turkey legs on a roasting pan. Roast in the preheated oven for approximately 1 to 1.5 hours, or until the internal temperature reaches 75°C (165°F).

Allow the stuffed turkey legs to rest for 10-15 minutes before serving.

Serve with braised red cabbage and your favorite sides, and you have a delicious and impressive dish this holiday season.

Chef’s tip: Golding loves adding soaked dry fruits and chorizo sausage to his stuffing, as well as cooked ham in small cubes.

A very British holiday feast
A plate of UK turkey with sides

UK Festive Stuffed Turkey Breast

Start by preheating your oven to 180°C (350°F).

Prepare a mix of breadcrumbs, chopped herbs and softened butter for the stuffing. Be imaginative in your stuffing combination. You can use dried mango, raisins, sultanas.

Clean and dry the turkey. Rub the skin with softened butter, salt and pepper.

Optional: Add herbs like thyme or rosemary for extra flavor.

Mix breadcrumbs, chopped sage, parsley and a knob of melted butter. Season with salt and pepper.

Stuff the turkey breast and secure with kitchen twine.

Place the turkey in a roasting pan. Roast for about 20 minutes per pound, basting occasionally with pan juices.

Ensure the internal temperature reaches 75°C (165°F) for the turkey and stuffing.

Let the turkey rest for 20-30 minutes before carving.

Use the pan drippings to make a delicious gravy. Add flour to the drippings, stir and gradually add turkey or chicken stock until it thickens.

Serve your roast turkey and stuffed legs with traditional accompaniments like red cabbage, roast potatoes, Brussels sprouts and cranberry sauce.

Enjoy your British-style holiday meal! My warmest season’s greetings to all.

Follow @iamreggieaspiras on Instagram and Facebook; reggieaspiras.com

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