It's not surprising when you start to add up all of the calories in all of the dishes, mains and sides, that people in the UK and other Western countries take in by eating Christmas lunch alone we are talking at a massive amount of caloric intake, for just one meal, not to mention the whole day through . . .  as the feasting begins in the morning and continues on up into the night!   I have tried to come up with a few sides this year that won't break the calorie bank, and yet are still delicious and which feel luxurious.  This Skinny Sprout and Carrot Gratin I am showing you today is one of them.

As promised here is a delicious assortment of fabulous side dishes that go very nicely with your Christmas turkey, ham or roast beast! None are hard and with careful planning most can be done ahead of time and warmed up on the day once the main dish comes out of the oven and is resting.

There is still time to get in any ingredients that you are lacking! Two more sleeps! Enjoy!

With only 10 days left beforethe big day it's down to crunch time for most of us. I wanted to share the second part of my delicious alternate mains with you today.

These are somewhat traditional but each has a bit of an interesting twist added . . . all are, once again, simple and easy to execute, oh . . . and quite, quite delicious!



*Herb Crusted Rib of Beef*
Serves 6
Printable Recipe

In my opinion the rib of beef is the tastiest cut. This recipe provides for a tasty herbed crust and a delicious red wine sauce for serving.

For the herb crust:
4 slices of sturdy bread, crusts removed, torn into pieces
2 large handfuls of flat leaf parsley
1 TBS fresh thyme leaves
2 TBS olive oil

For the beef and sauce:
a six bone standing rib beef roast (3.5 kg or 7 lb. 14 ounces) trimmed of any excess fat
3 cloves of garlic, peeled and cut into slivers
1 carrot, peeled and cut into 1 1/4 inch pieces
1 leek, white part only, cut into 1 1/2 inch pieces
1 onion, peeled and quartered
1 celery stalk, trimmed and cut into 2 inch lengths
6 garlic cloves, peeled
2 TBS olive oil
sea salt and freshly ground black pepper
60g Dijon mustard (1/4 cup)
2 bay leaves, torn
250ml red wine (1 cup. Always use a wine that you would enjoy drinking!)
500ml of chicken stock ( 2 cups)


Preheat the oven to 220*C/425*F/ gas mark 7.

Remove the beef from the refrigerator at least 30 minutes before cooking. Cut narrow slits with a sharp knife in between the rib bones and slice the garlic slivers into these.

To make the herb crust, place all the crust ingredients into a food processor and blend until finely chopped and well combines. Set aside.

Scatter the carrot, leek, onion, celery and peeled garlic on the bottom of a roasting tin. Place the roast beef on top. Drizzle with the oil and season with sea salt and freshly ground black pepper. Roast for 25 minutes. Remove from the oven and spread the fat surface with the mustard. Press the herb crust onto this. Reduce the oven temperature to 180*C/350*F/ gas mark 4. Return the beef to the oven and roast for a further 1 1/2 to 2 hours for medium doneness, based on cooking for 20 minutes per 500g (1 lb 2 ounces) of meat. Transfer to a place, cover loosely with foil and let rest in a warm place for at least 20 minutes.

To prepare the red wine sauce,lace the roasting tin on top of the stove over medium heat. Add the bayleaves and wine, scraping any residue up from the bottom along with any caramelized vegetables. Bring to a simmer and then reduce to 80ml or 1/3 cup. Add the stock and any meat juices which have collected on the plate where your meat is resting. Bring to the simmer and cook for about 10 minutes or until reduced in half. Strain into a serving jug, discarding any solids. Cover and keep warm until ready to serve.

Slice the beef into six ribs and serve on heated plates along with your desired vegetables and the red wine sauce.



*Mustard and Orange Glazed Ham*
Serves 12
Printable Recipe

I don't know anyone who is not fond of glazed ham. It's pretty and tastes fabulous. It's also really easy to do, and the leftovers are great served cold as well as in sandwiches and casseroles.

6 kg cooked ham (13 1/2 pounds)
250ml of freshly squeezed orange juice (1 cup)
140g of soft light brown sugar (3/4 cup packed)
1 TBS Dijon mustard
175g honey (1/2 cup)
2 tsp soy sauce
2 TBS Grand Marnier
whole cloves

Preheat the oven to 200*C/400*F/ gas mark 6.

Combine the orange juice, sugar, mustard, honey, soy sauce and Grand Marnier in a bowl, mixing all together well.

Using a small sharp knife, cut through the rind around the shank end of the ham. Remove by running your thumb around the edge of the cut under the rind, and then easing your hand in between the rind and the fat. Carefully lift the rind from the fat in one piece. Score diagonal cuts into the fat at 1 1/2 inch intervals, forming a diamond pattern. (Try not to cut all the way though to the ham.) Spread half of the glaze over the ham with a palette knife and press a whole clove into the centre of each diamond.

Place the ham, fat side up, on a rack in a roasting tin and pour the water into the roasting tin. Cover securely with a layer of foil (make sure it doesn't touch the ham). Roast for 30 to 40 minutes. Remove from the oven and brush with the remaining glaze. Increase the oven temperature to 201*C/415*F/ gas mark 6 -7. Bake uncovered for about 20 minutes longer, or until the surface is lightly caramelized and the ham is golden brown. Allow to rest for 15 minutes before carving.



*Roast Loin of Pork with a Gingered Fruit Compote*
serves 6
Printable Recipe

Succulent pork with crisp crackling and a delicious fig and ginger compote on the side.

1 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp sea salt
2 kg pork loin (4 1/2 pounds)
500ml chicken stock (2 cups)

For the compote:
1 TBS olive oil
1 red onion, peeled and finely chopped
1 TBS fresh ginger, cut into thin matchsticks
125ml of medium dry sherry (1/2 cup)
8 dried figs, finely diced
80g soft light brown sugar (1/3 cup packed)
1 tsp ground allspice
125ml of water (1/2 cup)
1 TBS balsamic vinegar.

Preheat the oven to 220*C/425*F/ gas mark 7.

Lightly crush the cumin, fennel and coriander seeds with a pestal and mortar or the back of a knife. Rub them all over the pork. and put the pork onto a rack in a roasting tin. Pour the chicken stock into the bottom. Bake for 20 minutes. Reduce the oven temperature to 180*C/350*F/ gas mark 4. Cook for a further 1 3/4 hours, or until a skewer inserted into the thickest portion of the roast produces clear juices. Cover loosely with foil and allow to rest in a warm place for 20 minutes.

To make the fig and ginger compote, heat the oil in a saucepan. Add the onion and ginger and cook over medium heat until the onion is softened without browning. Pour in the sherry and cook for about 5 minutes, until reduced. Add the figs, sugar, allspice and the water. Cook and simmer for about 15 minutes. Stir in the vinegar and simmer for a further 5 minutes, or until reduced and syrupy.

Slice the pork to serve and pass the compote.



*Roast Turkey with Sage and Onion Butter*
Serves 8 with leftovers
Printable Recipe

Moist and delicious turkey with traditional flavours.

15 1/2 pound fresh turkey
2 onions, peeled and halved
1 lemon quartered
sea salt and freshly ground black pepper
2 1/2 ounces soft butter (a generous 1/4 cup)
3 TBS finely chopped fresh sage
2 TBS plain flour
200ml (7 fluid ounces) Marsala wine
(can use Madiera)
14 to 18 fluid ounces of hot chicken stock (a generous 2 cups)
1 dessertspoon of cranberry jelly

Heat the oven to 170*C/325*F/gas mark 304. Place the turkey in a large roasting tin. Tuck 3 of the onion halves and the lemon into the cavity. Season inside well with salt and pepper. Cover the roasting tin tightly with foil, making sure you leave plenty of space for the air to circulate around the turkey, but making sure the foil is tightly placed so that no steam can escape. Roast for 4 hours.

While the turkey is roasting, finely chop the remaining onion half and mix it with the butter and sage. Remove the turkey at the end of the 4 hours. Increase the oven temperature to 200*C/400*F/ gas mark 6. Brush the turkey all over with the sage and onion butter. Return to the oven and roast for an additional 45 minutes, uncovered, until crisp and golden brown. Transfer to a serving platter and loosely tent with foil to keep warm. Allow to rest for half an hour while you make the gravy.

Tip the juices out of the pan into a bowl. Allow to settle. Skim any fat off the top, reserving 2 TBS of it. Place the 2 TBS of fat back in the roasting tin. Place the tin over medium low heat. Cook and stir to scrap up the solids from the bottom. Stir in the flour, continuing to scrape the bottom of the pan for about 2 minutes. Add the marsala or Madiera and bring to the boil. Measure the reserved turkey juices. You should have about 500ml (about 2 cups). Make up with hot chicken stock to give you the required amount. Pour into the tin with the cooked flour. Cook and stir, bringing it to a boil. Reduce the heat and simmer for several minutes, then whisk in the cranberry jelly. Keep warm until ready to serve.

Tommorrow, we'll do Vegetarian Alternatives!

✿•*¨`*•.☆ Stay Tuned! ☆.•*¨`*•✿





Over in The Cottage today a delicious Portugese Gumdrop Cake, a real Christmas tradition in our home and family.

With less than two weeks to go you have probably already decided on what you are going to cook for the main course. Most people, of course, will probably have turkey, especially over here in the UK. (We don't do Thanksgiving over here so we aren't all turkied out!)

Not everyone likes turkey though . . . and where Christmas Day falls on a Sunday this year, there are a lot of us who will be going to church Christmas morning and are looking for something which we can cook easily and quickly, but will still be festive and special enough for a celebratory lunch.

I ordered a Simplest Turkey package from Piper's Farm, which is now sitting in my freezer and waiting for the day. My Christmas Lunch is pretty much all sorted, except for any sides that I may want to cook, and the dessert. I thought I would present a variety of alternative ideas from my vast repertoire that I've collected through the years for any of you who are looking for something just a little bit different than the usual Turkey with all the trimmings feast.

I can promise you that all are impressive. All are delicious, and all are very easily executed and require not a whole lot of work. (The most important factor in my books!) Who wants to spend the whole day sweating over a hot stove while everyone else spends the day lounging around cracking nuts and sipping sherry!

I've quite a few ideas for you to choose from, and so I am doing it in two lots. Today I present you with Part 1. Enjoy!



*Roasted Turkey Breast with an Orange, Cranberry and Fig Stuffing*
Serves 6 to 8
Printable Recipe

Cooking just a breast of the turkey is a lot quicker than roasting a whole bird. This tasty roast is spread with a deliciously fruity stuffing, rolled, tied and then roasted to perfection.

1.5 KG boneless turkey breast, with skin intact (a generous 3 pounds)
1 TBS olive oil
125ml dry white wine (1/2 cup)
500ml of chicken stock (2 cups)
80g red currant jelly (1/4 cup)
2 tsp cornflour (cornstarch)
1 quantity of orange, cranberry and fig stuffing (see below)

Preheat the oven to 180*C/350*F/ gas mark 4.

Pat the turkey breast dry with some paper toweling and place, skin side down, onto a large plastic chopping board. Slice through the thickest part of the breast meat and open it up like a book. (This is called butterflying. Do not cut all the way through to separate completely!) Cover with cling film and bash lightly until it is an even thickness throughout. Spread the prepared stuffing along the centre, leaving a 2 inch border at the outer edge uncovered. Roll up firmly from the short end, tucking in the ends and covering over with the skin. Tie at regular intervals with some butcher's twine.

Place skin side up in a roasting tin and rub with the olive oil. Pour in the wine and 250ml (1 cup) of the stock. Roast for 45 minutes. Pour in the remainder of the stock and roast for a further 20 to 25 minutes, until browned and cooked through. Remove, cover loosely with foil and allow to rest in a warm place for about 20 minutes, while you make the gravy.

Pour any accumulated juices from the roasting tin into a saucepan. Add the red currant jelly and cook, over medium heat, whisking to dissolve the jelly. Stir the cornflour into 1 TBS of cold water to dissolve and then whisk this into the saucepan as well, cooking and stirring for 2 to 3 minutes until slightly thickened.

Remove the string from the turkey breast and cut into thick slices to serve. Serve hot with some of the gravy spooned over each serving.

*Orange, Cranberry and Fig Stuffing*
Makes enough for one chicken,
double the recipe to stuff a turkey

Fruity and delicious!

125ml of freshly squeezed orange juice (1/2 cup)
80g of dried cranberries (2/3 cup)
2 TBS olive oil
1 red onion, peeled and finely chopped
1 clove of garlic, peeled and minced
1/2 tsp ground cinnamon
1/2 bunch of chopped fresh sage
2 TBS chopped fresh tarragon
50g butter (1 3/4 ounces)
80g of chopped dried figs (2 3/4 ounces)
160g fresh coarse bread crumbs (2 cups)
(You want to use crumbs from a sturdy loaf such as a sour dough bread)
salt and black pepper to taste
1 small free range egg, beaten

Combine the orange juice and cranberries in a small saucepan over medium high heat. Bring to the boil, then reduce the heat to low and simmer until the cranberries are tender. Set aside.

Heat the olive oil in a frying pan and add the onion and cook, stirring occasionally until softened without browning Stir in the garlic, cinnamon, sage and tarragon Cook for one minute and then add the butter, dried figs and the cranberry mixture. Cook until the figs are tender. Remove from the heat and stir in the breadcrumbs. Season to taste with some salt and pepper. Set aside to cool. Once cool, lightly stir in the beaten egg. use to stuff a small chicken, or double the recipe to stuff a turkey.



*Roasted Poussin (Cornish Hen) with a Marmalade and Whisky Sauce*
Serves 6
Printable Recipe

Tasty tender little roasted poussin served with a delicious sauce flavoured with whisky, mustard and orange.

250g Orange marmalade (9 ounces)
2 TBS Whiskey
1 TBS Dijon mustard
1 naval orange, cut into 6 wedges
6 small fresh rosemary sprigs
6 poussins (500g each or 1 pound 2 ounces) (cornish hens)
salt and black pepper
500ml of chicken stock (2 cups)
125ml boiling water (1/2 cup)

Preheat the oven to 180*C/350*F/ gas mark 4. Rinse the birds, pat dry and trim the necks flush with the bodies.

Make the glaze by combining the marmalade, whiskey and mustard in a small saucepan. Cook, stirring, over low heat for about 5 minutes, until the marmalade has completely melted and they are all mixed together well. Set aside and keep warm.

Place a wedge of orange and a spring of rosemary into the cavity of each poussin. Truss with butcher's twine and season well with salt and black pepper. Brush the birds with roughly 2/3 of the glaze, reserving the remainder. Place the birds onto a rack in a roasting tin. Pour half of the chicken stock and the boiling water into the bottom of the tin. Roast for 40 to 45 minutes, covering loosely with foil if they begin to brown too quickly. When done the juices should run clear when a skewer is inserted into the thickest part of the flesh. Remove from the oven and set aside to rest whils you make the sauce, keeping them loosely covered with foil to keep warm.

Pour the juices from the roasting tin into a small saucepan along with the remaining stock and the reserved glaze. Simmer for 10 minutes, or until reduced to a sauce like consistency. Transfer the hot poussins to heated plates, drizzling each with some of the sauce. Serve immediately.



*Roasted Rack of Pork with a Pear Sauce and Rosemary Au Jus*
Serves 6
Printable Recipe

Moist and tender rack of pork succulently roasted and served with a delicious pear sauce.

one 6 rib standing rack of pork, about 4 1/2 pounds in weight)
2 TBS olive oil
2 tsp roughly chopped fresh rosemary
1 TBS sea salt
1 onion, peeled and sliced thick
5 springs rosemary
4 conference pears, peeled and quartered (Bosc pears)
80ml of port (1/3 cup)
1/2 tsp finely chopped rosemary
375ml chicken stock (1 1/2 cups)

Preheat the oven to 230*C/450*F/ gas mark 8.

Score the rind of the prok with a sharp utility knife, or ask your butcher to do this for you. Combine the oil, roughly chopped rosemary, and seasalt in a small bowl. Rub all over the pork, rubbing it into the rind really well. Scatter the onion and four of the rosemary springs into the bottom of a roasting tin. Place the pork on top. Roast for 20 minutes, then remove from the oven.

Scatter the slices of pear around the base of the pork. Retutn to the oven and roast for a further 1 3/4 to 2 hours, or until the juices of the pork run clear when pricked with a skewer in the thickest part. Remove from the oven. Place the pork on a heated serving platter. Cover with foil and set aside to keep warm.

To make the pear puree, blend all but six quarter slices of the pears until smooth. Set aside and keep warm.

To make the rosemary au jus, drain off all but 2 TBs of the juices in the roasting tin. Place over medium heat and add the port. Heat through, scraping up all the crispy bits and sediment in the bottom of the tin. Add the remaining rosemary spring and the stock. Bring to the boil and then reduce the heat to low and simmer for about 5 minutes, until reduced to about 3/4 cup. Strain into a beaker. Stir in the finely chopped rosemary and season to taste.

To serve, slice the pork into individual cutlets. Place each onto a heated place. Top with a slice of pear, a spoonful of the puree and a drizzle of the rosemary au jus.

.•*¨`*•. ☆ .•*¨`*•. Tune in tommorrow I'll bring you part two, along with and a few Vegetarian alternatives! .•*¨`*•. ☆ .•*¨`*•.




Over in The Cottage today a delicious Plum Streusal!

Over here in the UK, Christmas Dinner is fondly referred to as Christmas Lunch. It's usually served early to mid afternoon on Christmas Day . . . so it's a late lunch or very early supper, planned to be finished by the time the Queen's speech is broadcast on the afternoon telly. This always occurs around 3 PM, so by then most people will have stuffed themselves with an enjoyable meal and then be sitting back to enjoy the rest of their Christmas Day.

I thought that it would be fun this week to go through a variety of courses and recipes for Christmas lunch. That way you might find some new ideas, or new ways of presenting old ideas and still have time to make any purchases needed in order to be able to prepare them.

Today I am doing starters, or first courses. I can promise you there is nothing here that is complicated or incredibly labour intensive. Most have aspects which can be done ahead of time, which is always a bonus. During my years as a personal chef, I got to be quite good at putting together easy and delicious starters for the many, many dinner parties I catered to. These are some of the best!



*Pickled Prawns on Bitter Greens*
Serves 6
Printable Recipe

Plan ahead as the prawns need at least an hour to marinate. Pretty, colourful and delicious.

185ml of verjuice (3/4 cup Can use lemon juice if
you are unable to get verjuice)
2 TBS caster sugar (superfine)
1 bay leaf
1 short cucumber, peeled, seeded and finely diced
1/2 red onion, peeled and finely diced
2 pounds of cooked tiger prawns, peeled, deveined, leaving tails intact
1 3/4 ounce mizuna leaves
1 3/4 ounc rocket leaves (arugula)
1/2 head of radicchio, leaves torn
2 TBS extra virgin olive oil

Combine the verjuice, sugar, and bay n a small saucepan over medium heat. Heat gently for 2 minutes, stirring to dissolve the sugar. Set aside to cool.

Place the cucumber, onion and prawns in a non metallic bowl. Add the verjuice mixture and stir well. Cover and chill for at least one hour.

Place the salad leaves into a serving bowl. Remove the prawns from the marinade and toss together with the salad leaves. Combine the olive oil and 2 fluid ounces (1/4 cup) of the marinade by whisking together in a small bowl. Drizzle over the salad and serve.

Note: if desired the salad leaves and prawns can be divided amongst 6 individual chilled serving plates and drizzled with dressing to serve.



*Seared Scallops with Parsley and Lemon Butter*
Serves 6
Printable Recipe

These are really special. A bit on the pricey side, but then again, it is Christmas. Amazingly quick and easy too.

18 scallops on the shell
60g unsalted butter, chopped (`/4 cup
the finely grated zest of 1/2 unwaxed lemon
2 TBS fresh lemon juice
1 TBS olive oil
1 1/2 TBS finely chopped fresh flat leaf parsley

Remove the scallops from the shells using a sharp knife. Rinse and dry the shells. Set aside.

Melt the butter in a small saucepan over low heat. Add the lemon juice and zest and stir to combine.

Heat a large nonstick skillet over high heat. Add the oil. Sear the scallops in two batches for 30 seconds on each side, or until golden brown, adding a little more oil if necessary. Remove from the pan and place on the prepared shells. Drizzle with a little lemon butter and sprinkle with parsley. Serve.



*Potted Prawns*
Serves 6
Printable Recipe

This needs a chilling time of at least 3 hours, so do plan ahead. It is a lot easier than it looks. Impressive.

4 pounds of raw large prawns, peeled and deveined
50g of unsalted butter (1 3/4 ounces)
2 tsp sea salt
60ml of thick cream (1/4 cup)
2 TBS roughly chopped fresh tarragon
1 TBS fresh lemon juice
2 TBS freshly snipped chives
chopped fresh flat leaf parsley to serve
crisp melba toasts to serve

Lightly butter 6 1/2-cup ramekins. Set aside.

Place the prawns into the bowl of a food processor and chop roughly, only a couple of pulses.

Melt the butter in a large saucepan over medium heat. Add the chopped prawns and salt. Cook, stirring occasionally for about 3 minutes or until the prawns are pink and just cooked through. (Do not overcook or they will be rubbery.) Remove from the heat immediately and stir in the cream, lemon juice, tarragon and chives.

Divide the mixture between the prepared ramekins, pressing down to remove any air bubbles. Allow to cool, then cover and chill in the refrigerator for 3 hours or until set. Garnish with chopped fresh parsley to serve, and serve along with some crisp melba toasts.



*Spiced Butternut Squash Soup*
Serves 4 to 6
Printable Recipe

A delightfully spiced soup topped with a delicious ginger cream swirl. Fantastic!

1 tsp cumin seeds
1 TBS olive oil
1 medium onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 tsp grated fresh ginger
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp dried chilli flakes
750g of peeled butternut squash, chopped (1 3/4 pound)
1 litre vegetable stock (4 cups)
100g of bacon lardons (3 1/2 ounces)
1 TBS finely chopped fresh coriander leaves (Cilantro)

For the Ginger Cream:
90g ounces sour cream (1/3 cup)
2 1/2 fluid ounces double cream (1/3 cup)
1 tsp grated fresh ginger
1 tsp lemon juice
1 TBS finely chopped fresh coriander leaves (cilantro)

Place the cumin seeds into a small frying pan. Heat over medium heat until they become very fragrant. Remove from the heat and crush using a pestle and mortar until finely ground.

Heat the oil in a large saucepan. Add the onion and cook over medium heat to soften without colouring. Add the garlic, ginger, cumin, ground coriander and chilli flakes. Cook, stirring constantly, until fragrant. Add the squash and stock and bring to the boil. Reduce the heat to low and simmer, uncovered, for 20 minutes or until the squash is very soft.

While the squash is cooking, fry the bacon lardons in a small frying pan until golden brown and crisp.

To make the ginger cream, combine the sour cream, cream, ginger and lemon juice in a small bowl, beating together until slightly thickened. Fold in the chopped coriander.

Blend or process the soup until smooth. Return to a clean saucepan and reheat gently over low heat. (This much can be done ahead and reheated on the day.) Ladle the hot soup into heated bowls and top each with a dollop of the ginger cream and a sprinkle of fresh coriander and bacon lardons. Delicious!



*Mushroom Tartlettes*
Makes 12
Printable Recipe

Rich little tartlettes with a delicious filling of chestnut mushrooms, roasted chestnuts and Madiera.

For the Pastry:
100g (7 TBS) unsalted butter, chilled and diced, plus more for greasing
225g plain flour, plus extra for dusting (2 cups)
pinch salt

For the Filling:
1 1/2 TBS unsalted butter
1 tsp olive oil
1 shallot, peeled and minced
1 clove of garlic, peeled and minced
8 roasted chestnuts, peeled and roughly chopped
200g chestnut mushrooms, chopped (a scant half pound)
2 TBS Madiera
150ml double cream (5 fluid ounces)
1 large free range egg, plus 1 egg yolk
fine seasalt and freshly ground black pepper to taste
chopped fresh parsley to serve

First make the pastry. Sift the flour into a large bowl. Add the salt and then rub in the cold butter until the mixture resembles breadcrumbs. Add a little cold water, just enough to bring the dough together. Turn out onto a lightly floured surface and knead briefly. Divide the dough in half.

Butter and flour 12 3-inch patty tins.

Roll out each half of the pastry to 1/4 inch thickness. Cut out 3 1/2 inch rounds. Place each into the prepared patty pans. Place in the refrigerator while you make the filling.

Melt the butter with the oil in a small skillet. Add the shallots and garlic and cook, stirring occasionally, for 5 to 8 minutes until softened, without browning. Add the chestnuts and mushrooms and cook, stirring for several minutes. Add the Madiera and cook for a few minutes longer. Set aside and let cool.

Pre-heat the oven to 200*C/400*F/ gas mark 6. Take the patty pans out of the fridge. Line each with some baking parchment and fill with baking beans. Bake in the preheated oven for 10 minutes. Carefully lift out the paper and beans. Reduce the oven temperature to 190*C/375*F/ gas mark 5.

Whisk the cream, whole egg and egg yolk into the cooled mushroom mixture. Season to taste with salt and pepper. Divide the mixture between the baked cases. Bake for 10 minutes. Allow to cool for 5 minutes before removing from the tin. Scatter with chopped fresh parsley and serve.



*A Festive Prawn Cocktail*
Serves 8
Printable Recipe

Very pretty and always very popular. You can make all the elements ahead of time, just putting together the final cocktails quickly at serving time. (Toss the avocado cubes with a bit of lime juice to help prevent browning, or cube them at the very last.)

125ml of tomato ketchup ( 4 fluid ounces, 1/2 cup)
1 tsp chilli sauce
1 tsp Worcestershire Sauce
2 1/2 pounds of cooked tiger prawns
2 ruby grapefruits
1/2 small head of iceberg lettuce, shredded
2 ripe avocados, peeled, stoned and diced

For the Mayonnaise:
2 large egg yolks
1 tsp english mustard powder
1 tsp salt
300ml peanut oil (10 fluid ounces, 1 1/4 cups)
1 tsp white wine vinegar
white pepper to taste

To Garnish:
lime slices
fresh dill

Make the mayonnaise. Put the egg yolks into a bowl and add the mustard powder, salt, and white pepper to taste. Beat together well. Using a stick blender or an electric whisk add the oil one drop at a timeat a time, making sure that you work very slowly and the oil is incorporated as you whisk. Do not try to rush this. Once the mixture begins to thicken and stiffen, whisk in the vinegar and then continue to dribble in the remaining olive oil in a thin stream, whisking constantly until you have used up all the oil and you have a thick mayonnaise.

Mix the mayonnaise, tomato ketchup, chili sauce and Worcestershire Sauce together in a small bowl. Cover and chill until required.

Remove the heads from the prawns and peel off the shells, leaving the tails intact. Slit along the length of the back of each with a very sharp knife and remove and discard the dark vein. Set aside.

Cut a slice off from the top and bottom of each grapefruit. Peel off the skin and any pith with a sharp knife. Cut in between the membranes to section into segments.

When ready to serve, make a bed of shredded lettuce in the base of 8 chilled glass dishes. Divide the prawns and grapefruit segments and avocado cubes between them. Spoon over the mayonnaise dressing. Serve with a garnish of lime slices and dill sprigs.



*Chicken Liver pate*
Serves 4 to 6
Printable Recipe

A delicious pate which goes great with melba toasts, or crisp crackers.

7 ounces butter (7/8 cup)
8 ounces chicken livers, thawed if frozen
2 TBS brandy
1 1/2 tsp chopped fresh sage
1 clove of garlic, peeled and roughly chopped
150ml double cream (5 fluid ounces)
sea salt and freshly ground black pepper
fresh bay or sage leaves
melba toast or crisp crackers to serve

Melt 1 1/2 ounces of the butter in a large heavy skillet. Once it begins to foam add the chicken livers and cook over medium heat for about 4 minutes on each side. They should be browned on the outsides and still pink in the centres. Transfer to a food processor and blitz until finely chopped.

Stir the brandy into the frying pan, scraping up any browned bit with a wooden spoon. Add this to the food processor along with the chopped sage and 3 1/2 ounces of the remaining butter. Process until smooth. Add the cream, season with salt and pepper to taste, and process until thoroughly combined and smooth. Divide amongst individual ramekins, smoothing the surface over.

Melt the remaining butter in a small saucepan. Pour the melted butter carefully over top of the chilled ramekins to cover the pate, discarding any milky sediment left in the pan. Decorate with a sage or fresh bay leaf. Allow to cool, then cover and chill in the refrigerator.

Serve with melba toast or crisp crackers.



Over in The Cottage today, a delicious Turnip and Jerusalem Artichoke Soup.