My Christmas Lunch is pretty much all sorted now, except for any sides that I may want to cook, and the dessert. I thought today 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. I do so hope that you 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.
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 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.
• A slate or marble cheeseboard is great for creating a lasting impression
• Avoid dressing with grapes and instead decorate your cheeseboard with a few autumnal leaves or sprigs of holly for a festive feel
• Ideally a cheeseboard should have 5 – 10 magnificent cheeses, preferably at least one from each of the seven categories and at least one goat or ewe
• Offer a range of shapes – logs, wedges, cylinders, squares – and cut blocks of cheese into different shapes for an attractive finish
• Order your Stilton weeks in advance, as you would a turkey and ideally buy cheeses you have tasted and had cut at the deli from the original cheese. Buy your soft pre-packed cheeses as near to their best before date as possible for the best taste
• Before serving ensure all the cheeses have come to room temperature – a slither will take 5 minutes and whole Brie will take at least an hour so best to serve similar sized portions
• Avoid very brittle or strong flavoured biscuits as they can overpower the cheese; instead serve with oat cakes or rustic breads that allow you to experience the full texture and tastes of the cheese
• The accompaniments should complement not over power your cheeses, so try pickled walnuts, savoury (not over sweet) or spicy chutney, nuts, dried fruit or fresh apples or pears
• As well as wine, beer & cider also go very well with most types of cheese so encourage guests to have fun experimenting with their pairings
• Ideally store your cheese in a larder otherwise keep them refrigerated in a sealed plastic box, wrapped in their original wrapping or greaseproof paper
For more helpful tips:
Visit the Port Salut website at www.portsalut.co.uk for Juliet’s downloadable cheese guide, listing all her cheese recommendations for the perfect Christmas board.
Note-
With over 25 years in the business, Juliet Harbutt founded Jeroboams – London’s finest wine & cheese shop, and went on to create The British Cheese Awards in 1994. Today she writes for the Guild of Food Writers, and was awarded Best Food Book in 2010 for her World Cheese Book.
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.
These have to be my favourite Christmas Cookies of all time! Mind you, if there's jam involved in any way at all, be it cake, cookie, pie or sandwich . . . I'm one very happy camper!!
I have a thing about jam. I just love, Love, LOVE it!!
I got this recipe from a very old friend of mine quite a number of years ago. Mildy spiced, buttery and filled with ground hazelnuts, these are fabulously delicious!
You could dust them with icing sugar of course, which looks really nice also, but I like to use caster sugar . . . because I enjoy the extra texture . . . and the glittery finish it gives.
Buttery nutty and lightly spiced dough . . . sweet/tart raspberry jam. What's not to like? Well, you may have to bake them twice, coz . . . umm . . . if you are like me they kinda disappear before you know it, but what's a gal to do???
I can't help myself . . . Cookie + Jam = my only weakness. (Shhhhh . . . )
*Linzer Cookies*
Makes about 2 dozen
Printable Recipe
The quintessential Christmas Cookie. Tender sweet cookies filled with tart raspberry jam. Delicious!!
3 ounces (2/3 cup) hazelnuts
3.75 ounces (1/2 cup packed) light brown sugar
10 .75 ounces (2 1/2 cups) sifted plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
8 ounces (1 cup) unsalted butter, softened
1 large free range egg
1 teaspoon vanilla
12 ounces raspberry jam, seived
caster sugar for dusting
Preheat the oven to 180*C/ 350*F/ gas mark 4. Place the hazelnuts into a shallow baking pan and bake for about 6 minutes until the skins are beginning to loosen and the nuts are fragrant. Turn off the oven. Dump the hot nuts into a tea towel and rub with the towel to loosen as much of the skins as possible. Discard any skins. Place half the brown sugar and the nuts into a food processor. Process until the nuts are finely ground.
Whisk together the flour, baking powder, salt and cinnamon.
Cream together the butter and remaining brown sugar until pale and fluffy. Add the nut mixture and beat until well combined. Beat in the egg and the vanilla. Work iin the flour mixture, just until combined. Divide the dough in half, shaping each half into a round flat disc. Wrap in cling film and chill until firm, about 2 hours.
Heat the oven again to 180*C/350*F/ gas mark4. Roll out 1 disc of the dough to 1/8 inch thickness between two sheets of cling film. Cut out as many cookies as you can with a 2 1/4 inch fluted round cookie cutter. Repeat until all the dough has been cut out/ Using a smaller shaped cutter, cut shapes out of the centre of half of the rounds. Place one inch apart on ungreased baking sheets. Dust the top halves with some caster sugar . (these are the ones with the centre cut out.) Bake for 10 to 15 minutes, until the edges are lightly browned. Remove to wire racks to cool completely before proceeding. Repeat until all the dough has been used up, only rerolling the scraps once. Discard any scraps after that.
Spread about 1 teaspoon of jam on the solid halves of the baked cookies. Top with the flat side of a windowed cookie. Repeat until all cookies are put together. Store between sheets of parchment paper in a tightly covered tin.
One thing my mother always made at least once during the holidays was peanut butter fudge. It was never chocolate or any other kind . . . always peanut butter, but we didn't mind because we loved it so very much. It was a real treat!
She always made it in the same pot, an old aluminum one that she had gotten in her original set of Wearever cookware back in 1955. I think it cost almost as much as a house, but here we are 2011 and she is still using it. Money well spent, I'd say!
She never measured anything. She didn't need to . . . it was all done by memory, and she knew exactly how much of each thing she needed to add by sight alone . . . and it always worked like a charm, every time. (Me . . . I made fudge sometimes for my children when they were growing up, and 9 times out of 10 they'd end up having to eat it with a spoon.
We'd watch her as it went together . . . as if by magic . . . and then sometimes she would let us beat it when it was ready, with her big old wooden spoon . . . if we'd been very good . . .we'd be given the pot and spoon to lick clean . . . we did a pretty good job of that, coz it would always be as clean as a whistle by the time we were done.
The beaten fudge would be poured into the same pan each time . . . it was an old aluminium tin, blackened through use . . . it's bottom engraved in a swirly pattern of raised tin. Some how those little traced swirls on the bottom of each piece only added to it's flavour . . . cakes used to come out with that swirly pattern as well. Nom! Nom!
After I grew up, I was determined to learn how to make it for myself and my family, and so I had her dump in the ingredients one at a time one evening . . . and I carefully measured them as she did so. It worked out pretty well, as I have had a great peanut butter fudge recipe for years that I can count on to turn out every single time.
It never quite tastes quite as good as the memory of the taste of hers . . . but then . . . I don't have that special touch of magic mother's love that she put into it . . . nor do I have a swirley bottomed pan.
*Mom's Peanut Butter Fudge*
Makes one 8 inch square pan
Printable Recipe
It just wouldn't be Christmas without a pan of this to munch on! Creamy and peanut buttery. If you don't like peanut butter, look away now!
21 ounces of white sugar (3 cups)
3 TBS smooth peanut butter
250ml of whole milk (1 cup)
2 ounces butter (1/4 cup)
1 tap vanilla
Butter an 8 inch square pan. Set aside.
Place the sugar, peanut butter and milk into a LARGE saucepan. (You will need a really big one as it really increases in volume when it is boiling. Trust me on this.) Heat, whisking, until the peanut butter is completely melted into the mixture. Increase the heat slightly and bring to a rolling boil. Reduce the heat to a medium boil and continue to boil, stirring occasionally to help prevent it from catching. You will want to boil it to the soft ball stage, (115*C/235*F) This should take between 18 to 25 minutes or so. Once this happens, remove from the heat immediately.
Stir in the butter and vanilla. Beat with a wooden spoon until it begins to look creamy and begins to lose it's gloss. Pour into the prepared pan immediately. (Don't wait too long or it will harden in the pot and you won't be able to pour it into the prepared pan. You just want it to begin losing it's gloss.) Allow to set for about an hour at room temperature, before cutting into squares to serve.
Store in an airtight container. This also freezes well.
I decided to go through the refrigerator today and get it ready for Christmas. It's something I do every couple of months anyways, but today I went for it with a particular vigor. My refrigerator is very small, with very little shelf space, mostly due to a water gadget on the door . . . which was a complete waste of space. It's never worked properly and used up half of the door, which is really vital space when it comes to bottles and jars. Because of that, I can only ever have one jug of milk in my fridge at any given time . . . and a very small container of juice. It's really irritating, but . . . live and learn.
Anyways, I went through the refrigerator and had a real clean out. You know . . . little bits of jam in the bottoms of jam jars, out of date pickles, etc. I really hate waste like that . . . but with only two of us in the house . . . it is inevitable sometimes.
To make a long story short I had some pastry which needed using, as well as some cheese and a pound of extra lean beef mince and so I decided to make a pie with it, but not just an ordinary pie . . . a Bacon Cheeseburger Pie, because I also had some streaky bacon which needed using up as well.
I tried so use tradition cheeseburger flavor in this tasty pie . . . yellow mustard and tomato sauce (ketchup) and pickle, and some caramelized onions, along with a variety of spices and herbs. There's grated cheddar in the meat mixture as well as on the top . . . and of course some scrummy streaky bacon garnishing the top. Everything tastes better with bacon!
I recently got some of the Gourmet Garden Products and thought their crushed Garlic would be perfect for this pie. My garlic bulbs always dry up before I can get them used. This Gourmet Garden crushed Garlic is perfect for me. It's stays fresh in the refrigerator for up to two weeks, is easy to squeeze out into my dish, contains natural ingredients without a lot of preservatives and oil. I have tried ready chopped garlic etc before, but have never really liked the stuff.
I really like the Gourmet Garden garlic though and best of all it's ready on tap, no mess or fuss and my hands stay garlic free. (I really dislike the smell of onions and garlic on my hands.) One teaspoon of the Gourmet Garden Garlic is the same as one regular clove of garlic.
I was really pleased with the way this pie turned out and Todd loved it so much he had two slices! It's filled with beautiful flavours, and if you like you could also garnish it with your favourite burger toppings, like chopped onions, pickles, sliced tomatoes, lettuce . . . I had in mind to make some special sauce to have on this, but after smelling all of those tasty aromas coming out of the oven while it was baking, we just couldn't wait long enough.
We just had to tuck in right away! If anything it tasted even better than it smelled . . . like I said Todd had two pieces all by himself and both of us are looking forward to the leftovers tomorrow. All in all it was a really scrummy way of making one pound of beef mince go a very long way!
*Bacon Cheeseburger Pie*
Serves 6
Printable Recipe
Kids, big and small will love this one. If it's in a pie . . . I'm there!
2 TBS olive oil
1 medium onion, peeled and finely chopped
3 tsp of garlic paste
1 pound of extra lean minced steak
1/2 tsp smoked paprika
1/4 tsp sweet paprika
1/2 tsp thyme
1/4 tsp ground chili pepper
1/2 tsp black pepper
1 tsp salt
1 TBS brown sugar
1 TBS tomato ketchup
1 TBS yellow mustard
1 TBS balsamic syrup
1 TBS Worcestershire sauce
2 large free range eggs, beaten
1 dessert spoon sweet pickle relish
40g of seasoned dried bread crumbs (1/3 cup)
240g grated cheddar cheese (2 cups)
3 slices of partially cooked streaky bacon
pastry for one 9-inch pie tin
Preheat the oven to 200*C/400*F/ gas mark 6. Line a 9 inch pie dish with the pastry and flute edges.
Heat the oil in a large skillet. Add the onions and cook until they are softened and beginning to caramelize. Crumble in the beef and cook, stirring and mashing it with a fork, until it is cooked through. Stir in the garlic paste, both paprikas, thyme, chili, black pepper, and salt. Continue to cook until it begins to brown. Turn out the heat. Stir in the bread crumbs, brown sugar, ketchup, mustard, Balsamic syrup, Worcestershire sauce, pickle relish, and half of the cheddar cheese. Stir in the beaten eggs. Spread the mixture into the prepared crust. Bake for 20 minutes. Remove from the oven. Sprinkle with the remaining cheese and the partially cooked pieces of bacon, cut in half crosswise, placing them in a spoke manner. Bake for an additonal 20 to 25 minutes, until the crust is crisp and the pie is golden brown. Let stand for 5 minutes before serving. Cut into wedges to serve.
Note: you can serve your traditional burger toppings with this if you like.
Yes, this is another repost. My hip is still giving me jip and I am still resting it up so that I will be fit for the big dinner on Christmas Day. With any lucky you may seem something new tomorrow! Here's hoping!
My mother never ever liked getting a gift for Christmas that had anything to do with cooking, cleaning or eating . . .well except for chocolates that is. I never saw her turn down a nice box of choccies. She just didn't want to get the other stuff, like mixers or blenders, or jars of jam, etc.
Me on the other hand, I just love, Love, LOVE to get any gift that has anything to do with the kitchen or eating! I have had a Kitchen Aid Stand Mixer on my wish list for years now, to no avail, but . . . I live in hope.
Candy Apple Red or Powder Blue or even yellow would do me fine. Actually who am I trying to kid, I'll take it in any colour I can get it! But I digress . . .
Food gifts. I just adore receiving them and I love putting them together for friends. I especially love the mix in a jar things, or goodies in a mug, or Mug-ems as they are also called. We did an activity in RS Society in August and I did a presentation on Gifts in a jar and it was quite popular so today I am going to show you two of my favourite Gift Mixes in a Jar, and in the spirit of giving, I am including my artwork Gift Tags for you to print out and tie on to your own gift jars. All you need to do is right click and save and then you can print them out 4 or 6 to a page via your own printer. Merry Christmas! (And there are two versions, one with American measures and one with British measures.)
The first one is the Oatmeal and Raisin Cookie Mix in a Jar, and let me tell you they are fabulous cookies. Very delicious. These mixes are so easy to make, and such fun to give and to receive. I really love decorating the jars up and making them pretty with ribbons and bows, etc.
You can decorate the up with Cute little Christmas Ornaments, or whatever. Little cloth caps, ribbons . . . let your imagination and creativity carry you away!
And if you aren't into cookie mixes in a jar, you can just make some for yourself. These cookies are fabulous. Very, very tasty indeed!
*Oatmeal and Raisin Cookie Mix In a Jar*
Makes 1 1-litre jar
Printable Recipe
100g of plain flour (1 cup)
1 tsp cinnamon
1/2 tsp ground nutmeg
1 tsp bicarbonate of soda
1/2 tsp salt
150g of soft light brown sugar (3/4 cup)
110g of granulated sugar (1/2 cup)
100g of raisins (3/4 cup)
160g of old fashioned oats
Whisk together the flour, cinnamon, nutmeg, soda and salt. Layer the ingredients in the jar as follows, tamping each layer down well before adding another layer. Half the flour mixture. Half the brown sugar. The raisins. The white sugar. The remaining half of the brown sugar and the oats. You may think it won't all fit, but it will. Just persevere. Screw on the lid tightly. Decorate as you wish and attach a label with the baking directions.
You might think when you look at each recipe . . . all that would never fit in a jar, but don't worry! It absolutely does! I use my Pampered Chef tamper tool and it packs everything in very nicely.
These Cranberry White Chocolate and Oat Cookies are my favourites. Oh my . . . but I could just eat them all up myself. Quite dangerous to have around once baked. I bet I ate three right away. I am such a naughty pup.
I bet even YOU couldn't eat just one though . . . but who's eating?? These are for gifts right? Yah, of course they are!! But really . . . I don't think anyone would begrudge you making a jar of the mix, or just baking yourself up a recipe of these for your own family. In fact, that might just be one way where you could guarantee a sweet surprise for yourself under the tree on Christmas morning! After all, as they say . . . Charity begins at home! Ho Ho Ho!!
*Cranberry White Chocolate Cookie Mix In a Jar*
Makes 1 1-litre jar
Printable Recipe
50g of plain flour (1/2 cup plus 2 TBS allpurpose)
40g old fashioned oats (1/2 cup)
1/2 tsp bicarbonate of soda
1/2 tsp salt
66g soft light brown sugar (1/3 cup)
63g of white sugar (1/3 cup)
75g dried cranberries (1/2 cup)
90g white chocolate chips (1/2 cup)
60g of chopped pecan nuts (1/2 cup)
Layer the ingredients in a clean canning jar in the order given, tamping each layer down into place before adding the next one. (I use my pampered chef tamper for this, but you could use the end of a rolling pin as well.) Screw on the lid tightly. Attach a gift tag with the mixing and baking directions and decorate the jar as desire
If you think you have seen this post before, you would be right. It is a repost from last year. I threw my hip out today and although I had plans to do some baking I am having a hard time just to walk at the moment. Arthritis is sometimes a real pain to live with. In any case I am resting it up and reposting this post from last year. I think some of my newer readers would enjoy it irregardless. Do feel free to copy and print out my art recipe card/tags I have included. God willing I will be back tomorrow with something new to share!!!
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