Tag Archives: Christmas

Christmas Breakfast Boudins

The original version of this went down an absolute storm in November – lots of friends tried it and loved it; so last night when I found a packet of pigs in blankets lurking in the fridge, my son suggested this version of the popular Breakfast Boudins. We made them this morning and they were absolutely delightful!

 Makes 6

 What you need…

1 x muffin tin, lightly buttered

1 x small baking tin, lightly buttered/oiled

1 x cookie cutter

3 slices bread

6 rashers back bacon

6 pigs in blankets

6 eggs

Sea salt and black pepper

What to do…

Preheat oven to 180°c / 350°f / gas 4.

Pop the pigs in blankets into the baking tin and then into the oven for 10 minutes.

Meanwhile, choose a cookie cutter that is the same size as the bottom of your muffin tin holes and cut six circles from your bread slices, nestling them snugly into the bottom of six of the holes.

Dry-fry the bacon so that it’s only just cooked and remove from the pan, setting aside until it’s cool enough to handle. Wrap each rasher around the edge of each muffin hole.

Remove the pigs in blankets from the oven and pop one in each muffin hole. Then break an egg into each one.

Season with salt and pepper and pop in the oven for 15 minutes.

Serve your Christmas Breakfast Boudins with steaming mugs of tea or coffee and enjoy a lovely light breakfast with a little reminder of the seasonal festivities! Yum.

Tip…

I reckon that you could also swap out the pigs in blankets for a little spinach and smoked salmon for a different take on this lovely breakfast.

Inspired by…

www.facebook.com/buzzfeedtasty for the original recipe and Connagh, for the inspired twist!

How easy…

Really easy. A lovely, light and different breakfast.

 

Stilton and Port

Completely stuffed after Christmas Day but still we eat as the fridge abounds with treats. This one is my favourite – the perfect pairing – Stilton and port!

Serves 1 very happy person

What you need…

1 large slice of good quality Stilton (we schedule an annual trip to Fortnum & Mason, specifically to facilitate this)

1 bottle of late bottled vintage port

What to do…

Remove Stilton from fridge at least an hour before you want to indulge. Place it on attractive plate or slate: there needs to be some ceremony and decorum for the King of English Cheeses.

When ready, pour a good snifter of port. Take a bite of Stilton and enjoy the unique combination of delicious creaminess with the soft piquancy provided by the blue. Take a sip of Port and indulge in the simple but fabulous combination of the two ingredients. So much more together than merely the sum of two parts. Eat and sip, savouring every decadent moment of your Stilton and port. Ideal fare for a Boxing Day snack!

Inspired by…

Decades of tradition, certainly in our house

How easy…

Mastering the art of simply savouring, indulging and relaxing in this simple treat is perhaps the most difficult element to the whole thing – I recommend practice!

 

 

Christmas Cocktails

 

When I was in my teens, my parents had an annual ritual of inviting friends and neighbours (one and the same?) around for Boxing Day drinks. Proceedings would begin at 11am and conclude at the stroke of 1 o’clock, at which point they would all depart the house to go the pub, where festive celebrations would continue. Apart from being light-headed by midday, what I remember most about these events was the organisation. My mother would get up and prepare the canapés and a buffet in attempt to soak up the vast number of cocktails to be consumed. My job was to make great pitchers of the things in readiness for the onslaught! My father would then trip down the stairs, freshly showered 10 minutes before the first of the guests arrived. For years, this was part of Christmas and it was a real enlivener after Christmas Day. So, here are a couple of my favourites cocktails, not necessarily the those of boxing day! Raising a glass to my dad – cheers!

Champagne Cocktail

Serves 1 person ready to celebrate

What you need…

1 x Champagne flute

1 sugar cube

Cognac/brandy

Champagne

1 maraschino cherry

What to do…

Pop your sugar cube into the bottom of the Champagne flute and pour in enough Cognac/brandy to soak into the cube. Top up with Champagne and chuck in the cherry if liked. Done! One celebration in a glass!

Baileys Espresso Martini

Serves 1 very lucky person

What you need…

1 x cocktail shaker

1 x martini glass

A handful of ice

50ml Baileys

25ml vodka

1 espresso shot

3 coffee beans to decorate (optional)

What to do…

Chuck all the ingredients (with the exception of the coffee beans) into the cocktail shaker. Pop the lid on (!) and shake like mad. Gently pour into your martini glass and decorate with coffee beans, if using. Find a large comfortable chair to sit in with your Baileys espresso martini, sit back, sip, relax, enjoy, repeat the last three instructions until glass is drained. Merry Christmas!

Tequila Sunrise

Serves 1 person looking for some holiday sunshine in a glass

What you need…

1 x highball glass

A handful of ice

50ml tequila

Fresh orange juice to top up

1 tablespoon grenadine

Half an orange slice

1 maraschino cherry

What to do…

Fill the glass up with ice and pour over the tequila. Top up with orange juice. Pour the grenadine down the side of the glass so that it sinks to the bottom.

Garnish your tequila sunrise cocktail with the half an orange slice and cherry.

Sip and savour the pictures that flood your mind of beach, heat, sunshine, blue skies and lapping waves. Enjoy!

Inspired by…

Christmas spirit!

How easy…

You just need the right motivation! Cheers!

 

 

 

 

 

 

Turkey Wellington

This is a brilliant way to serve turkey if you just fancy the breast – it can be made a day in advance (so therefore reducing the pressure if you’re entertaining a crowd), looks and tastes amazing; and the meat is really moist. Thumbs up all around really!

Serves 8-10

What you need…

for the cranberry sauce

The following fabulously festive, tangy sauce makes more than enough for the Turkey Wellington, to serve as its accompaniment at the meal and perhaps, to get out again with cold turkey and gammon slices the next day.

300g fresh cranberries

200g caster sugar

45ml Kirsch

75ml water

for the wellington

1.6 kg turkey breast, skin off

Sea salt and black pepper

Olive oil

1 large bunch fresh thyme, leaves picked

Cranberry sauce (as above)

6 rashers of smoked streaky bacon, roughly chopped

3 sprigs rosemary

600g mixed mushrooms, cleaned

1 knob butter

2 teaspoons truffle oil

1 egg, lightly beaten

What to do…

For the cranberry sauce, chuck all the ingredients into a saucepan on a moderate heat and let it all bubble away until the cranberries start to pop (about 10 minutes), stirring every now and then.

Squish the berries with the back of a wooden spoon and then transfer the whole lot to a serving bowl. Leave to cool (the sauce will thicken up to an almost jelly-like consistency). It is now ready to use. This can be made several days in advance – it keeps really well in the fridge for a week.

For your wellington, preheat your oven to 180°c / 350°f / gas 4.

Place the turkey breast upside down on a board and gently slice into the natural join of the breast muscle to open it out and make a pocket – Jamie says to just do this but for some reason I managed to make two pockets – it doesn’t really matter – read on and you’ll see why. Rub olive oil all over the breast and particularly in the pocket(s). Season well and then sprinkle over half the thyme leaves, again ensuring that the pocket(s) get lots. Push cranberry sauce into the pocket(s), poking it in as far as it will go and filling up the space. Fold it back into shape and use cocktail sticks to ‘stitch’ the pocket seams together. If you can, roll the turkey breast up, swiss roll style. If it won’t comply, don’t worry about it – mine didn’t!

Either way, transfer the turkey breast to a baking tin making sure that it is covered in oil, salt and pepper. Sprinkle over the remaining thyme. Cover with foil and pop in the oven for 60-70 minutes until just cooked through – using a thermometer, you want it to be 72°c at the thickest point. Once cooked, set aside to cool.

Meanwhile, pop the bacon into your food processor and whizz until chopped up quite small. Splash some olive oil into a large frying pan on a medium heat and, using a spatula to get every last bit of bacon out of the processor bowl, add the bacon to the pan, cooking for 5-10 minutes until golden and really crispy. Strip the leaves from the rosemary sprigs and add to the pan for a minute. Using a slotted spoon, remove the bacon and rosemary from the pan and set aside to cool.

Pop the mushrooms in your food processor and whizz until they are chopped up quite small. Add another splash of oil to the frying pan if there isn’t enough fat left behind by the bacon, tip in the mushrooms, a splash of water and sauté for 10 minutes. Melt in the knob of butter and set the mushrooms side to cool. Once cooled, season with salt and pepper mix in the truffle oil. Taste the mushrooms to see if you want any more seasoning or oil.

When all the elements for the Turkey Wellington are cool, prepare for the assembly! Lightly butter a baking tin large enough for the breast.

Dust your work surface with flour and roll out one 500g block of puff pastry so that it is roughly 6cm bigger than the turkey breast all round. Roll out the second pastry block so that it is large enough to cover the breast and some.

On the smaller piece of pastry, spread out 1/3 of the mushrooms onto the middle to cover an area the same size as your turkey breast. Remove the cocktail sticks and place the breast on top. Spread the remaining mushrooms all over the top of the turkey breast, packing it in and smoothing it out as you go. Sprinkle on the crispy bacon and rosemary, then brush the edges of the pastry with beaten egg. Lay the second sheet of pastry over the top, gently mould it around the shape of the breast, pushing all of the air out and seal together. Trim the edges to around 4cm, then pull, twist, tuck and pinch the pastry together.

Brush the whole thing with beaten egg and shove it in the fridge uncovered overnight until you’re ready to cook. Clear up, pour wine, relax.

When it’s time to indulge, cook at 180°c / 350°f / gas 4 for 50 – 60 minutes or until risen, puffy and beautifully golden. Remove from the oven and allow to rest for 10 minutes before carving this fabulous, all dressed up bird! Serve with turkey gravy and enjoy – you can’t fail to – absolutely gorgeous!

Inspired by…

Jamie Oliver showed me the Turkey Wellington recipe on his ‘Christmas with Bells On’ series and the Cranberry Sauce is care of Nigella.

How easy…

It is easy but it takes time and patience. The joy of it is preparation a day ahead of the actual eating – it makes it worth every moment of prep and it really is very delicious!

 

 

 

 

 

 

 

 

 

 

Christmas Mincemeat Bread and Butter Pudding

 

If you have friends popping around for lunch (as I did today) close to Christmas and you’ve already over-extended yourself on the ‘to-do’ list (as I do, repeatedly), this is the perfect dessert – it’d dead easy, really lovely and very Christmassy but light. You can knock it up in a jiffy and it cooks itself whilst you’re enjoying your main course. A bonus is the scent of Christmas that wafts through the house as it’s cooking!

Serves 6

What you need…

18 x 23cm baking dish, about 5cm deep, lightly buttered

6 slices bread from a large loaf

50g softened butter

3 rounded tablespoons mincemeat

60ml milk (or Oatly if you want to cut down on dairy)

60ml double cream (or the Oatly version)

3 large eggs

75g caster sugar

1 tablespoon demerara sugar

25g candied peel, finely chopped

What to do…

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

Generously butter the bread slices on one side, then spread the mincemeat over three of them and put the other three slices on top, effectively creating mincemeat sandwiches. Spread the rest of the butter across the top slice of each sandwich and cut each one into quarters to make little triangles.

Arrange the triangular sandwiches, butter side up, overlapping each other and almost standing upright in the baking dish.

Whisk the milk, cream, eggs and caster sugar together and pour the mixture over the bread, ensuring that all the bread is moistened. Scatter the candied peel over the top with demerara sugar. Pop in the oven and bake for 35 – 40 minutes until it’s puffy and golden – the Christmas smell as it’s cooking is wonderful.

Serve your Christmas mincemeat bread and butter pudding straight away, perhaps with a little double cream and a whole bunch of festive cheer!

Tip…

Try different breads, rather than just plain white – there are some lovely festive loaves in the supermarkets at the moment.

Inspired by…

Delia Smith (this is essentially my version of her Chunky Marmalade Bread and Butter Pudding but with the Marmalade replaced by mincemeat!

How easy…

It couldn’t be easier: an absolute gift during the festive season!

 

 

Chocolate Candy Christmas Chalet

Ok, so for this one, I’m not going to list the ingredients or the process, but rather, just give you the link to the youtube video – it’s much easier to see how this lovely lady makes her chocolate candy Christmas chalet than for me to explain it. She makes it look unbelievably easy but I have to say, I did struggle rather – my first roof collapsed, I forgot to cut out a door and my window sills kept sliding down the walls. All that said, I’m sure that someone more experienced in a bit of cake decorating would find this really easy. In the end, I wasn’t too disappointed with my effort. The lovely lady on the youtube video made a Christmas house; mine is more of a rustic chocolate chalet! Anyway, it tastes great and we have a large plastic box in the fridge full of all the left over chocolate, so happy days! If you give it a go, enjoy!

https://www.youtube.com/watch?v=nmg7WRtgOlU

Christmas Mincemeat and Mince Pies

Before this blog, it had never occurred to me to make either my own mincemeat or my own pastry. The latter happened for the first time last week and as for mincemeat – I am a total convert. It’s spectacularly simple and fills the house with festive fragrance as it gently cooks in the oven. I did struggle with the pastry (too short apparently, according to John – the pastry, not me!) but wow! I can honestly say that these mince pies are the best I’ve ever tasted – it’s not my cooking, but the fantastic recipes!

for the mincemeat

Makes 2.75kg (6 – 7 jars, I used a collection of different sized jam jars!)

What you need…

450g cooking apples, cored, left unpeeled and chopped small

225g suet

350g raisins

225g sultanas

225g currants

150g cranberries

225g candied peel, finely chopped

350g soft dark brown sugar

Grated zest and juice of 2 oranges

Grated zest and juice of 2 lemons

50g flaked almonds

4 teaspoons ground mixed spice

½ teaspoon ground cinnamon

1 teaspoon ground nutmeg

6 tablespoons brandy/cognac

for the sweet shortcrust pastry (makes about 12 mince pies)

1 x 12-hole tartlet tin, lightly buttered

125g unsalted butter

65g icing sugar

1 egg yolk

250g plain flour

1 – 2 teaspoons water

for the finish

1 egg, lightly beaten

icing sugar to dust

What to do to make the mincemeat…

The evening before you want to cook the mincemeat, combine everything, except the brandy/cognac, in a large casserole, stirring the ingredients in as you add them to make sure that they are thoroughly mixed. Pop the lid on and leave in a cool place overnight to allow the flavours to gather.

The following morning, preheat the oven to 120°c / 225°f / gas ¼.

Pop the casserole, with its lid on, into the oven and cook for 3 hours.

Remove from the oven and over the next few hours, whilst it is cooling, give it a little stir every now and then to make sure that the now melted suet is evenly distributed and coating the other ingredients, rather than being separate.

When it’s cold, stir in the brandy and spoon into clean jars with lids/seals. Keep your Christmas mincemeat in a cool, dark cupboard until you are ready to make your mince pies.

What to do to make your mince pies…

Mix together the butter and icing sugar until they are completely blended. Add the egg yolk and then the flour. Kneed until you have a smooth dough. If you’re struggling to get it to stick together, add a little water and continue to knead. Leave to rest for at least 1 hour before using.

Preheat the oven to 190°c / 375 °f / gas 5.

On a lightly floured surface, roll out the pastry to a little less than 5mm thick. Using a cookie cutter, cut out 12 rounds slightly larger than the tartlet moulds for the pie bottoms and gently push them in. Fill them with mincemeat. Using a cookie cutter 2 sizes smaller than the first, cut another 12 rounds for the lids. Brush a little beaten egg around the edges of the lids and stick them to the top of the mince pies. Brush with little more egg and then, using a sharp knife, cut a little hole in the top of each one to allow the steam to escape during cooking.

Bake for around 25 minutes or until golden brown.

Transfer to a cooling rack and when cool, sprinkle liberally with icing sugar.

Take a bite and absolutely relish the abundant gorgeousness of these festive treats – a good reason to have Christmas all year around! Once you’ve made your first Christmas mincemeat and mince pies, you’ll never revert to shop-bought again!

Tip…

Ideally, make your mincemeat in October/November. Stored in a cool place, it will keep for months and just needs to be brought out whenever you fancy a quick batch of festive loveliness!

Inspired by…

Team effort here: mincemeat by Delia Smith; pastry from Raymond Blanc

How Easy…

On the mincemeat, very little effort for such a lovely outcome. I nearly gave up on the pastry as it kept falling apart when I stuck to the original recipe. The addition of a little water resolved the issue and it was worth persevering.

 

 

Baked Glazed Gammon

 

For many years now, we have reserved the baked gammon for Christmas Eve. When the present-wrapping is all done and all the preparation is finished for the big day, it’s time to sit down for hot gammon sandwiches in squishy, chunky fresh bread, washed down with a glass of fizz. The aroma of this wonderful dish cooking in its final stages is something I will always associate with Christmas but we do sneak it in a couple of other times throughout the year. The spirit of Christmas should be with us all year around, after all!

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!

 

 

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