Christmas

Scrumptious Christmas Stuffing (revisited and tweaked)

Honestly, if you make this, you’ll never revert to the packet stuff again!!!! And, there’s still plenty of time – I made mine this morning. I know it works because I’ve done it for the last two years and I would urge you to give it a go: it’s sooooo very yummy: juicy and succulent inside; crispy on the outside; delicious throughout! And it has two further benefits: 1) it can be made in advanced and frozen raw, simply to be defrosted and popped in the oven on Christmas day and 2) it’s festively easy – there’s literally just a little whizzing in the processor and then diving into a bowl to mix with your hands (deeply satisfying). Merry Christmas!

What you need…

50g stale bread, roughly chunked

2 large red onions, peeled and quartered

200g vac-packed chestnuts

1 kg shoulder of pork, trimmed and chunked

A large handful of sage, leaves picked

3 rashers of smoked streaky bacon, roughly chopped

Sea salt and black pepper

1 whole nutmeg, freshly grated

Zest of ½ lemon

Zest of ¼ orange

What to do…

If you’re preparing the stuffing to cook the same day, preheat your oven to 190°c / 375°f / gas 5.

Tip the bread into your food processor (with the blade fitted) and whizz to create breadcrumbs. Tip them out of the food processor and into a large mixing bowl.

Tip the onions into your food processor and whizz until finely chopped. Add them to the bowl.

Tip the chestnuts into the food processor and whizz into little chunks. You guessed it: add them to the bowl.

Into your food processor now add the pork, sage, bacon and season well with the salt and pepper. Add in the nutmeg as well as the lemon and orange zest and pulse the whole lot until you have some chunky stuffing and some mushy – it doesn’t take long.

Tip the pork mixture into the bowl with the other ingredients. With your hands, scrunch the whole lot together to make sure that all the ingredients are well mixed.

Divide into 2: half for inside your bird and the other half to be cooked in an oven-to-tableware baking dish. Wodge the stuffing firmly into the dish and then pop in the oven to cook for 50 minutes or so until bubbling and crispy.

Inspired by…

Jamie Oliver

How easy…

A festive whizz I’d say!!!

Baked Glazed Gammon (Revisited)

OK, so normally we hold off until Christmas Eve but this is soooooo lovely that we’ve already had this luscious gammon twice this month already. A wonderfully easy recipe that is incredibly tasty – the best gammon recipe I’ve come across and the only one that we cook in the Duffield household!

Serves 8 with left overs

What you need…

1 x unsmoked gammon joint, weighing about 4 kg

1 carrot, cut in half

1 onion, cut in half at root

1 celery stick

1 bay leaf

10 peppercorns

for the glaze

8 tablespoons good quality marmalade

2 tablespoons wholegrain mustard

2 tablespoons black treacle

A handful of cloves

What to do…

Soak the gammon overnight if you’re having it for lunch or all day if you are having it in the evening. Discard the soaking water before starting.

Put the gammon in a large saucepan, cover with water and add the carrot, onion, celery, bay leaf and peppercorns. Bring to the boil, cover and then turn down the heat to a low simmer for 2¾.

Pre heat the oven to 180°c / 350f / gas 4

When the gammon is cooked, remove from the cooking water and set aside to drain.

Make the glaze by mixing all of the ingredients (except the cloves) together in a bowl.

Cut the rind off the gammon, leaving a thin layer of fat. Score the fat diagonally in a criss-cross pattern and then stud with cloves all over. Put the gammon in a roasting tin, brush/spoon over the glaze and bake for about 30 minutes until sticky and golden. The smell will make you swoon! Serve your Baked Glazed Gammon with warm gorgeous doorstep bread and salted butter. Yummy!

Inspired by…

Lisa Faulkner

How easy…

The easiest baked gammon recipe I have tried and soooooo delicious!

Proper Old-Fashioned Christmas Tree Shortbread

Utterly delicious, delectable and delightful is this recipe for buttery, sweet shortbread! And also, they are a doddle to make and take only 10 minutes to cook. First batch was made on Sunday with the grand kids and I feel that we will be on at least our third batch by the end of week!

Makes 8 – 12 slices in a 23cm tin or numerous Christmas trees or stars!

What you need…

175g plain flour

125g butter, cubes and at room temperature

50g caster sugar, plus extra for sprinkling

A good pinch of salt

1 vanilla pod, seeds scraped out

Christmas tree or star-shaped cookie cutters and a lightly buttered baking sheet (or 1 x 23cm lightly buttered tart tin for more traditional shortbread slices)

What to do…

Preheat your oven to 190˚c / 375˚f / gas 5.

Chuck all the ingredients into your food processor and pulse until a dough is formed. Roll out and cut your chosen shapes out. Roll out again and repeat (you can probably only roll out twice as you don’t want to be fiddling around with the dough). Alternatively, roll it out to fit the tart tin, press the mixture in and fork the edges.

For the shortbread biscuits, bake in the oven for 10 minutes, until they are just starting to turn golden at the edges. If your cooking the big one in the tart tin, bake for 30 – 35 minutes and then cut it into 8 – 12 segments as soon as it comes of out the oven.

When cool, sprinkle with caster sugar (or spray with edible gold in Sophia’s case!)

That’s it! Enjoy with a hot cup of tea or just by themselves – seriously yummy!

 

Festive Jerusalem Artichoke and Pea Soup

I love this soup: warming, smooth and creamy but with a little flash of festive flavouring just to finish it off – it’s also minimal effort – a lovely gift of a lunch or starter.

What you need…

1 litre hot water from the kettle

2 chicken stock pots (I use Knorr)

500g Jerusalem artichokes, peeled and chunked

400g frozen peas

10g tarragon, finely chopped

20g parsley, finely chopped

Sea salt and black pepper

to garnish (optional)

3 tablespoons cranberry and port sauce (M&S do a good one)

3 tablespoons water

4 tablespoons fresh cranberries

12 vacuum-packed chestnuts

2 tablespoons butter

A splash of olive oil

What to do…

First, make a litre of chicken stock by dissolving the stock pots into the kettle water – a balloon whisk makes this very easy. Pour the stock into a large saucepan and tip in the Jerusalem artichoke chunks. Bring to the boil and then lower the heat and let them cook, gently bubbling for 25 minutes or until very soft. Go off and do something else (in my case – a quick whizz around the block with the dog).

Cook the peas from frozen in boiling water for 5 minutes, then drain them and refresh them by pouring cold tap water over them (retains their bright green colour).

Into your blender tip the artichokes and their cooking stock together with the herbs, salt and pepper drained peas – you’ll need to do this in batches – whizz until smooth. Return the soup to its saucepan and keep warm on a low heat.

In a wee saucepan, gently heat the cranberry and port sauce with the water and cranberries until they start to pop.

In a little frying pan, melt the butter with the oil and then gently sauté the chestnuts for a couple of minutes, until they are sweet and fragrant.

Serve your vibrant soup into deep bowls and then spoon a little of the cranberry mixture into the middle, topping with 3 chestnuts per person: warming, smooth, creamy and so comforting with that little flash of festive flavouring on the top.

Tip…

Once you’ve peeled each knobbly chunk of Jerusalem artichoke, chuck it into a bowl of water with a squeeze of lemon juice – prevents browning.

Inspired by…

Nigel Slater

How easy…

Low maintenance – it pretty much cooks itself and then you just need to whizz. The finishing touches create a bit of washing up but they’re worth it!

 

 

 

 

Vanilla and Amaretti Cheesecakes with Balsamic-Infused Strawberries (Revisited)

Right then, for reasons unknown, there are some people (Ben) who don’t like Christmas Pudding so I feel that this year, an alternative little delectable pud needs to be offered. These little darlings are the perfect solution. Firstly, they can be made one month in advance and frozen, with just the finishing touches required at the festive feast. And secondly, they are completely wow!

The rich, smooth creaminess of the cheesecakes are perfectly contrasted by the warm, sweet, lusciousness of the strawberries: their flavour emphasised by sweetened balsamic vinegar (most unexpected). They look fabulous, are so easy to make and taste out of this world! Only problem is, I might have to have one of these AND Christmas pudding…

Serves 4

What you need…

8 x chefs’ rings (like tall cookie cutters), 5.5cm diametre x 6cm deep (easily available online)

10 Amaretti biscuits

250g full fat cream cheese

125g caster sugar

125g crème fraiche

240ml double cream

1 vanilla pod, seeds scraped out

for the strawberries

200g strawberries, hulled and quartered

2 teaspoons caster sugar

2 teaspoons balsamic vinegar

What to do…

In a large bowl, tip in your cream cheese, caster sugar, crème fraiche, double cream and vanilla seeds. Whisk until smooth and thickened up so that the whisks leave a distinct trail.

Place the chefs’ rings on a flat plate, lined with Bake O Glide or parchment paper. Spoon the cheesecake mixture into each ring, pushing the mixture down to make sure there are no gaps and filling the rings to about half way up (this recipe makes for quite little cheesecakes but in my view, they are perfectly proportioned).

Pop them in the fridge for at least 2 hours to set.

If you are having friends around for dinner, you can do this bit in the morning and leave the rest until you are about ready to serve.

If you are preparing them for waaaaay in advance, cover them with cling film and pop in the freezer until the day you want to indulge and then place them in the fridge to defrost slowly.

Just before you are ready to serve, pop your Amaretti biscuits into a plastic zip-lock bag and using a rolling pin, crush them inside the bag to create a dusting.

Remove the cheesecakes from the fridge and set aside at room temperature for 5 minutes.

Place the Amaretti crumbs on a plate and then dip each of the cheesecakes in their chefs’ rings into the crumbs, 2 – 3 times if necessary – to make sure that the bottom is thoroughly covered. Sprinkle the crumbs evenly over the top of each one as well.

Then, hold your breath (!) and lightly shake each cheesecake from the chefs’ ring onto its serving plate. Despite your total disbelief, it will gently drop down the ring and then plop out beautifully onto your serving plate – looking gorgeous!

Meanwhile, heat a saucepan over a high heat. Tip in the strawberries and sugar and cook, stirring continually for about 1 minute. Pour over the balsamic and cook for a further 1 minute. Yup, that’s it!!!!

Spoon some of the strawberries onto the plate alongside the cheesecake. Absolutely delicious – the strawberries contrast the cheesecake perfectly, both elements enhancing the flavour of the other. Serve your vanilla and Amaretti cheesecake with balsamic-infused strawberries together with a wee glass of Disaronno Italian liqueur or a lovely little dessert wine to complete the indulgence! An absolute treat to be enjoyed any time of the year, not just at Christmas!!!

Inspired by…

Stuart Gillies, with James Martin on Saturday Kitchen

How easy…

Really easy, the only nervy bit is when you’re watching the cheesecake slowly drop through the chefs’ rings but be patient and it will be fine!

 

Christmas Pud Revisited

Following on from the Christmassy theme started properly yesterday, it’s not too late to rustle up a rather lovely Christmas Pudding to grace your festive table in just over one month. Rich, boozy and another great recipe inspired by Delia Smith (have yet to take a good picture with the flaming brandy – will try again this year!)

For the full recipe, type ‘Christmas’ into the search button in the top right hand corner of my home page.

Broccoli and Stilton Soup

Baby, it’s cold outside but this soup is a real winter warmer! It’s also simplicity itself and is absolutely lovely, exuding the deep, rich flavours of the Stilton which are beautifully foiled by the broccoli – simply lovely and ridiculously simple to make. If you’ve got any leftover Stilton, this is definitely the way to go. I’m going to make sure that we regularly have some leftover Stilton!

Serves 4

What you need…

2 tablespoons rapeseed oil

1 onion, chopped finely

2 sticks celery, sliced

1 leek, sliced

2 medium potatoes, diced

1 knob butter

1 litre boiling water from the kettle

2 x chicken stockpots (I use Knorr)

1 head broccoli, roughly chopped

140g Stilton, roughly chopped

Sea salt and black pepper

What to do…

Heat the rapeseed oil in a large saucepan over a moderate heat. Add the onions and cook until soft. Add the celery, leek, potato and a knob of butter; stir everything together until the butter has melted. Pop on the lid and let the lot sweat for 5 minutes.

In a jug, use a balloon whisk to dissolve the chicken stock pots into the boiling water to create a litre of chicken stock.

Remove the vegetable saucepan lid and pour in the stock and any tough, chunky bits of broccoli stalk. Cook for 10 minutes until all the vegetables are soft.

Add in the rest of the broccoli and cook for another 5 minutes. Tip your soup into a blender and whizz until smooth. Return the soup to your saucepan and add the Stilton, stirring it gently over a low heat until the cheese has melted. Taste, season, taste again and adjust the seasoning if necessary.

Divide between 4 bowls and enjoy this wonderful winter warmer treat of a soup! (Or share between two of you and freeze the rest for another day)

Inspired by…

BBC Good Food

How easy…

Dead easy! I carried on unpacking shopping and sorting out admin whilst it cooked itself!

Frozen Coffee Baileys Kick-Offs

I know these little naughties are called something else but I’m calling them Frozen Coffee Baileys Kick-Offs – ideal dwinkies to kick off or round off a New Year’s Eve sesh I’d say. Dead easy to make, even easier to enjoy and quite simply rather gorgeous!

Serves 1

What you need…

60ml Baileys

20ml vodka

1 drop of vanilla essence

3 coffee ice cubes made from frozen espresso

What to do…

Choose a pretty glass. Add the coffee ice cubes. Pour over the Baileys and vodka and then drop in the vanilla essence.

Walk away for about 10 minutes to allow the coffee ice-cubes to start to melt. Give your lovely drink a quick swirl to mix up all the ingredients and then either 1) sip elegantly or 2) down it and demand another one! Either way, enjoy!

Tip…

Most recipes that I’ve seen for this use Vanilla Vodka – I used what I had available!

Inspired by…

I saw them in a magazine and then googled the recipe.

How easy…

Dead easy. Just remember to make the coffee ice cubes in advance.