Parsnips were not a vegetable we had very often if at all when I was growing up. My mother did not like them at all. In fact she tells a story of her father trying to tempt her to eat just a tiny piece of one in exchange for a piece of candy (when she was a child) and she hated them so much that she couldn't even be tempted with something that was only a very rare treat.

I remember her cooking them once when I was in my teen years. She pared and sliced them into coins and then fried them in butter until they were golden brown on both sides. Oh my but there were lovely. She had been wanting to see if her tastes had changed. Alas . . . they hadn't and so that was the only time we ever had the opportunity to taste them.



As an adult I have cooked them frequently for I love them. They are delicious in stews and soups . . . mashed with butter and cream, roasted, glazed . . . any way you cook or cut them, I find them most delicious. They are well one of my favourite vegetables.



With the holidays I had quite a few of them in the vegetable bin . . . parsnips love nothing more than to be roasted and glazed and served with a roast turkey or beef . . . or ham and pork. I always get in lots because they are my favourite side dish of the holidays.



I did get in rather a lot this year though . . . but no worries for today I had enough left to make these delicious Parsnip Patties. Oh my but they are some good.



Crispy and buttery on the outsides . . . creamy and mildly spiced with a delicate flavour and sweetness on the insides . . . such a pleasure to eat.



I like to make a Cranberry Mustard to eat with them. I just whisk together equal parts of a wild cranberry sauce and Dijon mustard. It is the perfect accompaniment.



Of course you can make them a lot smaller for appetizer sized servings, about the size of a one pound coin or silver dollar will do. You'd get quite a few of these and of course would need extra oil for frying.



They are easy to make ahead of time and then just reheat in the oven when you want them. If you like parsnips, you're going to love these!



*Parsnip Patties*
Serves 4 to 6
Printable Recipe

Creamy and sweet on the insides, crunchy on the outsides. Delicious! I like to serve them with a Dijon Cranberry Mustard which I make by whisking together equal parts of a whole berry cranberry sauce and Dijon mustard.

8 to 10 parsnips, peeled and sliced into coins
1/2 tsp salt
boiling water
to finish:
1/2 tsp onion salt
1/4 tsp dry mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
a dash of cayenne pepper
1 medium free range egg, beaten
1 1/2 ounces fine dried bread crumbs (about 1/3 cup)

more dried bread crumbs for rolling
oil and butter for frying
snipped parsley for garnish

Cook the parsnips in the boiling water with the 1/2 tsp of salt until tender. Drain and mash well. Allow to cool. Stir in the first lot of bread crumbs and all of the seasonings, along with the beaten egg. Cover and place in the refrigerator to chill well.

Scoop the well chilled mixture out using a small handful and shape into patties. Coat with the additional bread crumbs.

Heat a few TBS of butter along with an equal amount of oil over medium heat until the butter begins to foam. Add the parsnip patties and cook until golden brown on both sides. Drain and then serve hot along with some cranberry mustard. Delicious! Garnish with chopped parsley if desired.

Here is a little bit of tempting delicious for you today.   Celebrations Brownies.  A tasty way to use up some of those leftover Christmas chockies!

 

*Celebration Brownies*
Makes 15
Printable Recipe

Imagine a brownie so rich and gooey that you can’t help gasping with pleasure when you sink your teeth into one . . . now add the hidden surprise of your favourite chocolate candy bar deep inside it’s decadently rich, chocolaty depth . . . Yes, you have died and gone to heaven.

7 ounces butter (13.8 TBS)
3 ½ ounces dark chocolate, broken into pieces (use really good quality, no less than 60% chocolate solids)
12 ounces dark soft brown sugar (1.69 cups)
4 large eggs
1 tsp vanilla extract
8 ounces self raising flour (2 cups)
Pinch of salt
10 ¼ ounce box of Celebration** chocolates, or other chocolates of your choice (Imagine Maltesers dotting the middle or a lovely layer of thin chocolate After Eight mints)

Pre-heat the oven to 180*C/350*F. Brush an 11 X 7 inch tin with melted butter and then life with greaseproof paper. Set aside.

Put the butter and the chocolate in the top of a double boiler over simmering, but not boiling water, making sure the water does not touch the bottom of the top pan. Allow to melt, stirring occasionally. Remove from the heat. Stir in the chocolate, mixing it in well.

Beat the eggs together with the vanilla and the pinch of salt. Stir this into the chocolate mixture, mixing it in well. Sift the flour and stir in until well combined.

Un wrap the chocolates.

Pour half of the chocolate batter into the prepared tin. Lay the chocolates evenly spaced carefully over the top of the batter, making sure that there will be at least one in each portion that is cut. Pour the remaining batter over top, ensuring that all the chocolates are completely covered.

Bake in the heated oven for 15 to 30 minutes until the top is crispy and glazed looking but the insides are still soft. Remove from the oven and to a rack to cool. Allow to cool completely before cutting into bars.

**Celebration chocolates are a mixture we can get over here of small miniature chocolate bars such as Milky Way, Bounty, Mars, Snickers, etc. If you can’t get those use any favourite chocolate of yours. Malted milk balls sprinkled over the layer work quite well, as do thin chocolate mints. Chunks of caramel bar work equally as well. Let your decadent foodie imagination run free!

So here you are. It's boxing day and you have a whole fridge filled with leftovers. What to do . . . what to do . . .

I thought I would give you some tasty ideas this morning to help you use up some of those scrummy leftovers. Of course you could just have a reheat of the leftovers, but it's also nice to dress them up in a few different ways too!

Ham Leftovers:



We like to have ham, cut into thick slices and fried in butter along side of our fried eggs for a special boxing day breakfast. Just melt some butter and add the ham once it begins to sizzle. Cook until it begins to get crisp on the edges, flip over and repeat on the other side.

You can chop it up and add it to your favourite macaroni and cheese recipe, or to a pan of scallopped potatoes.

Combine it with some of the leftover turkey, and some of that Stilton in a tasty salad! 

   

*Ham and Mac Bake*
Serves 4 to 6
Printable Recipe

This is a wonderful casserole that is not only very tasty, but also very easy on the budget as well. My children always loved it when they were growing up and it was something different to do with the ham that was leftover from Easter. I often buy a slap of ham at the shops so that I can make this as well.

1/2 pound of macaroni (1 2/3 cups)
1/4 cup butter (2 ounces)
1/4 cup flour (1.5 ounces)
2 TBS Dijon mustard
salt to taste
1/4 tsp pepper
2 cups milk (5ooml)
2 TBS soft light brown sugar, packed
2 cups cubed, fully cooked ham (about half a pound)
2 medium eating apples, peeled and thinly sliced (about 2 cups)
1 cup soft bread crumbs (about 1 1/4 slices)
2 TBS butter melted

Cook the macaroni in lightly salted boiling water until done, according to the packet directions. Drain well, rinse with cold water and drain again. Set aside until needed.

Preheat the oven to 180*C/350*F/ Gas mark 4. Melt the 1/4 cup of butter in a saucepan. Whisk in the flour and cook, stirring, for one minute over low heat. Blend in the mustard, salt, pepper and sugar. In the meantime bring the milk just to the boil. (Just until bubbles appear around the edges) Slowly whisk the heated milk into the flour mixture, cooking and stirring it until thickened, smooth and bubbly. Stir in the cooked macaroni, ham and apple slices. Turn into a greased 2 litre casserole dish.

Toss the bread crumbs with the 2 TBS butter and sprinkle evenly over top of the casserole. Bake for 30 to 35 minutes or until bubbly and lightly browned on top.




*Boxing Day Salad*
Serves 4
Printable Recipe

100g bag of baby leaf salad greens (about 4 cups)
1 head of red chicory
1 TBS extra virgin olive oil
100g of cooked turkey (1/4 pound)
100g of cooked ham (1/4 pound)
50g chopped toasted walnut pieces (1/4 cup)
2 ounces stilton cheese, crumbled
4 TBS reduced fat caesar salad dressing

Place the salad greens in a large shallow bowl. Break up the red chicory leaves and toss into the bowl. Drizzle with the olive oil Tear the turkey and ham into bits with two forks. combine in a bowl along with the walnut pieces and stilton cheese. Add the salad dressing and mix to combine. Pile this mixture on top of the salad leaves and serve.

It's delicious chopped and mixed with grated cheese and then stuffed into a nice big fluffy baked potato.

Turkey Leftovers:



Of course you can have a plain old turkey sandwich, but why not dress it up a bit and serve it open faced on a rustic piece of bread, topped with some leftover cranberry sauce, some of the leftover stuffing heated and crumbled on top of the cranberry, then the heated sliced turkey and some heated leftover gravy ladled over top. Delicious with a few sliced pickles and some potato crisps on the side!

My mom always made Turkey Pot pies, or Beef Pot pies. We loved them! You can follow the roughly outlined recipe below, which is only a rough guideline of what to do. You can adapt it to whatever it is you have in your fridge. If you are using beef, then use the leftover beef gravy of course!



*Turkey Pot Pie*
Serves 4 to 6
Printable Recipe

2 mugs full of leftover turkey, chopped
2 mugs full of leftover cooked vegetables, chopped
(peas, carrots, corn) If you haven't got any, then you can
use 2 mugs of frozen mixed vegetables, thawed
a handful of roasted potatoes, chopped
1 mug full of leftover turkey gravy
1 mug full of milk
1 small onion, peeled and chopped
1 tsp summer savoury
salt and black pepper to taste
Pastry to cover
milk and beaten egg yolk

Mix together all the ingredients except for the pastry in a large bowl, seasoning to taste with salt and black pepper. Spread into a large round, or oval shallow casserole dish. Roll out your pastry to cover and place over top, venting to allow steam to escape. Brush with a bit of milk and beaten egg yolk. Bake for about 35 to 40 minutes in an oven which has been preheated to 200*C/400*F/ gas mark 6. Serve warm.

I think one of the most popular things to do over here in the UK with the leftover turkey is to make a Turkey Curry, but how about Coronation Turkey Salad! Yummo!!

*Coronation Turkey*
Serves 4
Printable Recipe

1/2 onion, peeled and chopped
1 clove of garlic, peeled and minced
1/2 TBS vegetable oil
1 TBS curry powder
1/2 tsp each ground cumin, ground coriander and ground turmeric
125ml of coconut milk (1/2 cup)
125ml of chicken stock (1/2 cup)
200g of mayonnaise (about 1 cup)
425g of leftover turkey (1 pound)
2 TBS dessicated coconut, toasted in a dry pan until golden brown, then cooled
fresh coriander leaves to garnisn (optional)

Fry the onion and garlic in the oil, until lightly browned. Mix in the spices and let them sizzle for about a minute. Add the coconut milk and chicken stock. Let simmer for about 20 minutes over low heat until the mixture has reduced and you have a thick, creamy, spicy onion mixture in the pan. Allow to cool completely. Whisk in the mayonnaise. Cut the leftover turkey into cubes and place in a large bowl. Pour the curry mayonnaise over top and toss to mix. Sprinkle with the toasted coconut, and garnish with a few torn coriander leaves.

Serve with warmed Chapattis, sliced tomatoes, sliced onion and torn lettuce.   

This recipe below calls for leftover cooked chicken and stuffing, but it is equally as good with leftover turkey!

   


*Chicken and Stuffing Pie*
Serves 4
Printable Recipe

This may not look like much, but this is absolutly delicious!

2 celery ribs, trimmed and chopped
1 small onion, peeled and chopped
2 TBS butter
8 ounces stuffing crumbs, or crushed croutons (2 cups)
1/2 tsp rubbed sage
1/4 tsp thyme
1/4 tsp marjoram
pinch ground nutmeg
1 TBS parsley flakes
salt and black pepper to taste
1 large free range egg, beaten
375ml of warm chicken broth (1 1/2 cups)
2 cups of chopped cooked chicken
To serve:
Creamed peas and carrots (optional)

Melt the butter in a frying pan. Add the onion and celery. Saute without colouring until soft, stirring frequently. Set aside to cool.

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch pie dish. Set aside.

Tip the bread crumbs into a bowl along with the sage, thyme, marjoram, nutmeg and parsley flakes. Mix together well. Stir in the broth, beaten egg and sauteed vegetables. Season to taste with salt and pepper. Stir in the chicken. Mix well. Spread this mixture into the buttered pie dish.

Bake for 30 to 35 minutes, until set and lightly browned.

Serve cut into wedges along with some creamed peas and carrots spooned over top if desired. A tossed salad goes very well with this. 

   


*Creamed Peas and Carrots*
Serves 4
Printable recipe

Delicous served over crackers, biscuits, toast, fish cakes or my tasty Chicken Stuffing Pie.

2 TBS butter
2 TBS plain flour
1 pint of milk
salt and pepper to taste
cooked peas and carrots to taste
(I like a larger ratio of sauce to veg, but some people like more veg than sauce)

Melt the butter in a saucepan. Whisk in the flour. Slowly whisk in the milk. Cook over medium heat, whisking constantly until thickened. Reduce the heat to low and allow to simmer for about five minutes. Season to taste with salt and pepper. Stir in the vegetables and heat through. 



Deliciously different Barbequed Turkey Pizza, with a tangy barbeque cranberry sauced base!  


 


*Barbequed Turkey Pizza*
Makes 1 (12 inch) pizza
Printable Recipe

A delicious pizza that is perfect for using up some more of that leftover Christmas Turkey!


For the dough:
250ml warm water ( 1 cup)
2 TBS olive oil
1 TBS sugar
1 tsp salt
2 tsp active dry yeast
13 ounced white bread flour ( 3 cups)

For the caramelized onions:
2 red onions, peeled and thinly sliced
a glug of olive oil
seasalt and freshly ground black pepper
1 TBS balsamic vinegar

For the sauce:
4 fluid ounces of barbeque sauce
a dessertspoon of whole berry cranberry sauce

To Top:
8 ounces cubed cooked turkey breast (1/2 pound)
8 ounces mixed grated cheeses (mozzarella, gouda and cheddar)
2 ounces freshly grated Parmesan cheese 

 

Put the dough ingredients into your automatic breadmaker according to the directions for your particular breadmaker, following the dough cycle. In the meantime heat a bit of oil in a frying pan. Add the onions. Cook and stir over medium heat until they begin to wilt. Add some seasoning and the balsamic vinegar. Turn the heat to low and cook, stirring occasionally until golden and caramelized. Set aside to cool.

Once the dough cycle has completed on your machine, remove the dogh and punch down. Let rest for 10 minutes. Roll the dough out to fit into your pizza pan leaving a bit of an overhang. Butter the pan with some white vegetable shortening. Sprinkle with some fine polenta or cornmeal if desired. Place the crust in the pan, and fold the edge over to make a lip. Stir together the barbecue sauce and cranberry sauce. Spread over the top of the crust. Top with the caramelized onions and chopped turkey breast. Sprinkle with the cheeses and Parmesan.

Preheat the oven to 200*C/400*F/ gas mark 5. Bake the pizza on the bottom rack of the oven for about 15 minutes, then move it to the top rack and bake for 10 to 15 minutes longer until the crust is golden brown and the filling is bubbling. remove from the oven and allow to rest for about 10 minutes before cutting into wedges to serve.

Optional Topping additions:
Slivered green peppers
sweetcorn kernels
sliced mushrooms
chopped roasted green chillies 

Leftover Roast Beef??  

A tasty Cottage Pie with a Potato and Parsnip Mash Topping fits the bill perfectly!  


 

*Cottage Pie with Potato and Parsnip Mash Topping*
Serves 4
Printable Recipe

This is a delicious way of using up some of the leftovers from your Sunday Lunch. You can make this with fresh ground beef of course, but we love it made with chopped leftover roast beef. I also like to use any leftover cooked vegetables in the filling as well. Usually it's just peas and carrots, but sometimes there is some swede as well. Just make sure you chop your cooked carrots and or swede into roughly the same size as the peas. French beans chopped are also nice. You can use leftover gravy if you wish, but I normally don't have any leftover so have made my own sauce.

2 large baking potatoes, peeled and cut into chunks
3 large parsnips, peeled and cut into coins
1 spring of thyme
a knob of butter and a splash of milk
salt and pepper to taste
For the filling:
2 cups chopped leftover cooked roast beef
1 cup leftover cooked vegetables, chopped into small bits
2 medium onion, peeled and chopped
1 clove of garlic, peeled and crushed
2 TBS plain flour
4 cups boiling water
3 to 4 beef bouillion cubes
1 tsp worcestershire sauce
1 heaped dessert spoon of tomato ketchup
1 TBS horseradish sauce
Salt and black pepper to taste 

 

Place the potatoes, parsnips and thyme into a saucepan of slightly salted water. Bring to the boil. Cook until the potatoes are soft, then drain well, discarding the stem from the thyme. Mash well, adding a knob of butter and some milk. Season to taste with salt and pepper. Set aside.

Place the leftover roast and onions in a large skillet, with any beef drippings that you may have. If not you may need to use a bit of oil. Cook and stir until the onions are softened. Stir in the garlic and cook for a further minute or so until fragrant. Sprinkle with the flour and stir it in. Stir in the boiling water until the sauce thickens. Crumble the bouillion cubes in, stirring until they are completely melted. You may need the full 4 depending on how much of a beefy flavour you want. Stir in the worcestershire sauce, ketchup and horseradish sauce. Mix all in well. Season to taste with some salt and pepper. Pour this mixture into a shallow baking dish.

Spoon the parsnip mash over top in a rustic manner.

Bang into a pre-heated 200*C/400*F oven and bake until the filling is bubbling and the mash is beginning to brown. Remove from the oven and allow to sit for 5 minutes or so before serving. Delicious!





Leftover Vegetables:

We can't be forgetting the leftover Christmas Veg!! I know we all buy in far more than we need, and then end up with it hanging about the fridge. Here's a few different recipes for some dishes using some of that leftover veg so it doesn't get all wilted and go to waste!

*Spicy Parsnip and Sprout Hash*
Serves 4
Printable Recipe

800g of parsnips, peeled and chopped into chunks (1 1/2 pounds)
300g of brussels sprouts, peeled and finely shredded (1/2 pound)
a large handful of frozen peas
the juice of 1/2 lemon
50g of butter (1/4 cup)
1 TBS cumin seeds
1 TBS garam masala
1 red chili, deseeded and chopped
1 bunch of coriander, chopped (reserve a few leaves to garnish)
salt

Place the parsnips in a pan of cold water to cover. Add a pinch of turmeric and salt and bring to the boil. cook for 12 minutes. While the parsnips are cooking, blanch the sprouts in another pan of boiling water for about 3 minutes, until tender, adding the peas for the final minute. Drain all the vegetables well. Tip the drained parsnips back into the pan along with the lemon juice and half the butter. Mash roughly. Beat in the cooked sprouts, peas, cumin, garam masala, chili and coriander. Season to taste with some salt.

Heat the remaining butter in a medium sized non-stick skillet. When it begins to sizzle, tip in the parsnip mixture, pressing it down to form a flat cake. Cook, until it is browned underneat. Turn over carefully with a fish slice. (It may break up but that's ok) Continue cooking until crisp on this side as well. Keep flipping and turning until you have a nicely crisped cake. Slice out onto a heated plate. Garnish with the coriander leaves. Cut into wedges to serve.

*Roast Vegetables with Stilton and Chestnuts*
Serves 4
Printable Recipe

3 TBS French Walnut oil
4 large parsnips, peeled and quartered lengthwise
4 large red potatoes, peeled and cut lengthwise into 6 wedges
4 large carrots, peeled and halved lengthwise
2 large onions, peeled and cut into wedges
200g pack of peeled and ready to use chestnuts (1 cup)
(roughly chop)
the juice of one lime
sea sald and freshly ground black pepper
200g Creamy Blue Stilton cheese, crumbled (1/4 pound)

Preheat the oven to 200*C/400*F/ gas mark6. Place 2 TBS of the oil in a large roasting tin and heat in the oven for 5 minutes. Toss iin the prepared vegetables, giving them a stir to coat with the oil. Roast for one hour until tender, turning occasionally.Mix in the chopped chestnuts and cook for a further 10 minutes. Whisk together the lime juice, remaining TBS of oil and a bit of seasoning. Divide the roasted vegetables between 4 heated serving plates. Scatter with the crumbled stilton and drizzle with the lime dressing. Serve immediately.


Leftover mincemeat and cranberries??? 

 Why not a delicious Spicy Cranberry, Mincemeat and Almond Eve's Pudding!



Spicy Cranberry, Mincemeat and Almond Eve's Pudding*
Serves 4 to 6 depending on appetites
Printable Recipe

The perfect way to use up that half eaten jar of mincemeat lanquishing in the back of your refrigerator!

1 large cooking apple, peeled, cored and chopped
2 TBS water
200g of mincemeat (a generous cup)
100g of cranberries, frozen or fresh (1 cup)
100g of butter (7/8 cup)
100g of golden caster sugar (1/2 cup)
2 large eggs, beaten
75g of self raising flour (2/3 cup)
25g of ground almonds (1/3 cup)
a small handful of flaked toasted almonds

Cream to serve

Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a shallow 11 by 7 baking dish. Set aside.

Place the apple in a pot with the water. Bring to the boil, then reduce to a low simmer, cover and cook for about 5 minutes until softened. Stir in the mincemeat and cranberries. Pour into the baking dish, leveling out.

Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Sift in the flour and stir in along with the almonds. Spread this mixture over top of the fruit in the baking dish. Level off and then sprinkle with the flaked almonds.

Bake for 30 to 35 minutes, until the topping is well risen and golden brown, and the fruit is bubbling beneath. Allow to cool for 10 to 15 minutes then, serve warm with some pouring cream. Delicious!

Leftover Christmas Pudding?

 How about a Christmas Pudding Trifle!



*Christmas Pudding Trifle*
Serves 6
Printable Recipe

A delicious trifle which consists of a lovely rich custard baked over top of some crumbled Christmas pudding until wobbly. Chilled and then covered with amaretti biscuits, brandy cream, flaked almonds and silver balls, this is probably one of the nicest trifles I've ever eaten . . .

300ml of milk (1 1/4 cups)
200ml of double cream (3/4 cup whipping cream)
freshly grated nutmeg
6 large free range egg yolks
70g caster sugar (about 1/3 cup)
Leftover Christmas pudding (It's up to you how much)
12 crisp amaretti biscuits
150ml of double cream (about 2/3 cup), whipped lightly with a dash of brandy
1 TBS Toasted Flaked almonds
Silver balls

Preheat the oven to 110*C/225*F/ gas mark 1/4. Place 6 200ml containers on a baking tray. Crumble some Christmas Pudding into the bottom of each. You can use as much as you want. I crumbled about 1 TBS of the stuff into each container, so that it was about 1/2 inch deep. Set aside.

Heat the milk and double cream together, along with a grating of nutmeg, just to the boil. Whisk the egg yolks and sugar together until pale. Whisk in the heated milk mixture, whisking constantly. Strain this mixture into the prepared pots, dividing it equally amongst them. Grate a little more nutmeg on top. Bake in the heatred oven for 30 to 40 minutes, just until set. The centre should still have a slight wobble. Remove from the oven. Cool to room temperature and then chill in the refrigerator for a couple of hours.

Just before serving, whip the cream softly along with a dash of brandy, or brandy flavouring. Crumble 2 amaretti biscuits over top of each pudding, then top with some whipped brandy cream. Sprinkle some toasted almonds and silver balls over top of each and serve.

When done, stack, placing a piece of parchment paper in between each, wrap tightly and freeze.   When you want to have one for breakfast, just take one out and pop it into the toaster to toast.  Serve warm with softened butter for spreading!  Delish!

 

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.

End your Christmas dinner in style this festive season and earn yourself a reputation for creating a truly memorable cheeseboard with the help of Port Salut and cheese expert Juliet Harbutt. Here are her top ten tips for pulling together a show-stopping centre piece this Christmas:

• 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.