Cos otherwise I'll forget like...
Christmas Eve
To Start
Vegetable Tempura with dipping sauces
To Follow
Pad Thai
Thai Red Curry
Jasmine Rice
To Finish
Exotic fruit kebabs with toffee sauce
Mango Sorbet
Christmas Day Lunch
To Start
Potted Stilton
or
Melon
or
Smoked Salmon with Lemon and Brown Bread
To Follow
Roast Gammon
Quorn Roast
Chestnut Roast
Veggie Pigs in Blankets
Roast Potatoes, Parsnips & Carrots
Brussels Sprouts, Carrots, Broccoli, Cauliflower & Peas
Braised Red Cabbage
Cranberry Sauce
Gravy
To Finish
Christmas Pudding
served with Brandy Sauce, Brandy Cream, Single Cream and Brandy Butter
or Chocolate Truffle Torte
Christmas Day Tea
Cold cuts (ham, quorn roast and chestnut roast)
Salad
Selection of chutneys and pickles
Bread
Cheese
Christmas Cake, Mince Pies
Chocolate Truffle Torte; Yule Log
Friday 24 December 2010
Potted Stilton with Port
This is what the non fish eaters are having for their starter tomorrow. Tho I think I might be on the melon as blue cheese has started giving me blinding migranes :(
For 4 portions you need:
50g butter
1 bunch spring onions, finely chopped
1/4 cup port
125g Stilton
1/2 small bunch parsley, finely chopped
freshly ground black pepper
Melt the butter and sautee the onion for about 5 mins. Add the port and boil for 1 minute and simmer for a further 2 mins. Add everything else and stir till melted. Blitz till smooth and leave to set in ramekins. Serve with salad and crackers.
Chestnut and Cranberry Loaf
This is our stuffing/vegetarian centrepiece for this year.
For 10 or so slices you need:
200g fresh breadcrumbs
250g mushrooms
2 onions
1 tbsp each dried oregano and thyme
1/2 pack fresh parsley
200g chestnuts, roughly chopped
150g cranberries
1 egg
50g butter
1 clementine
Pulverise the mushrooms and onion in a food processor till a smooth puree. Melt the butter in a pan and cook the mushroom and onion mixture. After about 4 mins add the cranberries, herbs, seasoning and chestnuts. Mix in to the breadcrumbs and egg and then turn into a lined laof tin. Cut the skin off the celmentine and cut into 3-4 slices. Lay the slices on the top of the loaf and bake in the oven for about 50 mins. You can do this the day before and then just reheat on the big day.
For 10 or so slices you need:
200g fresh breadcrumbs
250g mushrooms
2 onions
1 tbsp each dried oregano and thyme
1/2 pack fresh parsley
200g chestnuts, roughly chopped
150g cranberries
1 egg
50g butter
1 clementine
Pulverise the mushrooms and onion in a food processor till a smooth puree. Melt the butter in a pan and cook the mushroom and onion mixture. After about 4 mins add the cranberries, herbs, seasoning and chestnuts. Mix in to the breadcrumbs and egg and then turn into a lined laof tin. Cut the skin off the celmentine and cut into 3-4 slices. Lay the slices on the top of the loaf and bake in the oven for about 50 mins. You can do this the day before and then just reheat on the big day.
Spinach, Mushroom and Tomato Brunch Eggs
This was a perfect way to start the seasonal festivities i.e. 3 of your 5 a day ;-)
For 4 people you need:
1/2 punnet mushrooms, thickly sliced
1 bunch spring onions, finely sliced
50g butter
1 pack baby spinach
8 eggs
1 punnet baby plum tomatoes, halved
1 tbsp olive oil
salt and pepper
Begin by melting the butter in a large non stick pan. Add the onions and mushrooms and sweat for about 5 mins. Add the spinach and cover with a lid to wilt. Meanwhile heat the olive oil in a separate pan and add the halved tomatoes. Season both pans with salt and pepper. Add the eggs to the spinach pan and scramble. Serve with the tomatoes on the side and lots of toast. Yum.
For 4 people you need:
1/2 punnet mushrooms, thickly sliced
1 bunch spring onions, finely sliced
50g butter
1 pack baby spinach
8 eggs
1 punnet baby plum tomatoes, halved
1 tbsp olive oil
salt and pepper
Begin by melting the butter in a large non stick pan. Add the onions and mushrooms and sweat for about 5 mins. Add the spinach and cover with a lid to wilt. Meanwhile heat the olive oil in a separate pan and add the halved tomatoes. Season both pans with salt and pepper. Add the eggs to the spinach pan and scramble. Serve with the tomatoes on the side and lots of toast. Yum.
Thursday 23 December 2010
Mulled Wine (v)
I am addicted to this. It's the soothing, warming, inner core fug of happiness it distributes and it dissipates I think ;-)
For 6 generous servings you need:
1 bottle good quality red wine
2 clementines cut into slices
1 cinnamon stick
4-5 cloves
125g caster sugar
pared rind of a lemon
1/4 whole nutmeg, grated
1 tsp vanilla bean paste
Place everything into a pan and heat gently until the sugar has dissolved and the spices are aromatic. Serve warm in glasses and spread seasonal good cheer :)
For 6 generous servings you need:
1 bottle good quality red wine
2 clementines cut into slices
1 cinnamon stick
4-5 cloves
125g caster sugar
pared rind of a lemon
1/4 whole nutmeg, grated
1 tsp vanilla bean paste
Place everything into a pan and heat gently until the sugar has dissolved and the spices are aromatic. Serve warm in glasses and spread seasonal good cheer :)
Pasta with Peas and Pesto
Or the three p's... I'd had a really long day yesterday and a really long commute and needed something ultra fast to fuel me and soak up the LARGE glass of wine I downed upon arrival home ;-)
For one hungry person you need:
100g spaghetti
1/3 tub fresh pesto
1/2 cup frozen peas
Cook the pasta. 3 mins before it's done add the peas to the water. Drain. Toss through the pesto. Eat. Smile. Relax.
For one hungry person you need:
100g spaghetti
1/3 tub fresh pesto
1/2 cup frozen peas
Cook the pasta. 3 mins before it's done add the peas to the water. Drain. Toss through the pesto. Eat. Smile. Relax.
Slow Cooker Red Cabbage (v)
Christmas isn't Christmas without braised red cabbage :)
For 6-8 portions you need:
1 red cabbage, shredded
2 red onions, chopped
2 cooking apples, peeled, cored and chopped
2 tbsp brown sugar
5 tbsp red wine vinegar
200ml apple juice
salt and pepper
Place everything in to the slow cooker and cook on low for about 5 hours till tender. You can reheat it in the slow cooker on the big day too if you want to save time and space.
For 6-8 portions you need:
1 red cabbage, shredded
2 red onions, chopped
2 cooking apples, peeled, cored and chopped
2 tbsp brown sugar
5 tbsp red wine vinegar
200ml apple juice
salt and pepper
Place everything in to the slow cooker and cook on low for about 5 hours till tender. You can reheat it in the slow cooker on the big day too if you want to save time and space.
Cranberry Sauce with Clementines and Port (v)
This is a lovely, fruity sauce perfect for the big day.
You need:
350g fresh/frozen cranberries
4 tbs caster sugar
3 tbsp port
zest and juice of 2 clementines
Place everything in a pan and bring to the boil. Simmer for 5-10 mins and then leave to cool in a serving dish. This will keep for about 3 weeks.
You need:
350g fresh/frozen cranberries
4 tbs caster sugar
3 tbsp port
zest and juice of 2 clementines
Place everything in a pan and bring to the boil. Simmer for 5-10 mins and then leave to cool in a serving dish. This will keep for about 3 weeks.
Amaretto and Chocolate Torte
This is the sort of pudding that Christmas is all about :) It's a variation on St Delia's famous chocolate torte.
For 10 people you need:
450g plain chocolate
75g liquid glucose
75ml amaretto
600ml double cream
150g amoretti biscuits
Line a springform tin with clingfilm. Smash the biscuits to smithereens and scatter them over the base of the tin. Melt the choc, amaretto and glucose in a double boiler till smooth and glossy. Meanwhile whip the cream to the floppy stage. Fold the cooled chocolate mixture into the cream and then pour into the tin. Leave to chill and serve, in thin slices, with more cream.
For 10 people you need:
450g plain chocolate
75g liquid glucose
75ml amaretto
600ml double cream
150g amoretti biscuits
Line a springform tin with clingfilm. Smash the biscuits to smithereens and scatter them over the base of the tin. Melt the choc, amaretto and glucose in a double boiler till smooth and glossy. Meanwhile whip the cream to the floppy stage. Fold the cooled chocolate mixture into the cream and then pour into the tin. Leave to chill and serve, in thin slices, with more cream.
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