CHRISTMAS KUMQUAT COCKTAIL 8 GLASSES t INGREDIENTS. PREPARATION Wash kumquats in hot water, cut them in fine rings 2B Kumquers, One {ifthere ere any). Briefly boil + tbops Cherry syrup up syrup. ginger, cinnamon, lime juice and cane suger. (or other red syrup) Place the pot azide, add kumauat slices az well az their + 1 tbsp. finely ground juice end allow to cool off. ginger + Beinnamon stick + Juice and zest of 1 organic ime + 1 tsplight brown cane suger * Chilled champagne or tonic water: @ setore you serve tne Christmas Cocktail: remove me cinnerron stick, then pour in eight glasses. Add chilled chmpagne or tonic waterES eae APERITIF ROLLS WITH ORANGE AND CARROT DIP t INGREDIENTS. PREPARATION nicncie Soe ane ers ots gear ee ee ee mee See 70g finely chopped end pepper, preheat the oven to 220°C CircoTherm®. ce 705 fraly sober © Brush the filo sheets and layer two together. Cut into E Satauera uence align dried tomatoes wrapped. 1 finely chopped garlic dove Brush the rolls with the restof the olive oiland sprinkle 1 tsp dried mint leaves with pistachios, sesame end blade cumin. 1 thop Horrise poste eeeeeedl Bake until golder-brown on tray level3 for 12-15 Re ‘minutes. Salt, freshly ground black pepper ia ec aee PREPARING THE DIP 8 tbsp alive oil @ Fectond grate the carrots, Wash Finely chopped the orange in hot water, dry it pistachio, sesame and end pee! itwtha zester. Squeeze black cumin seeds all three oranges. Beil up juice, rated carrot, sugar, cinnamon fend cumin for ten minutes at Gene Ae setting No. 7. Season with e pinch CARROT DIP: of salt and add finely chopped + 1 carrot (1003) chill and orange zest 3 organic oranges 2 tsp brown cane suger Yetsp ground Yatep ground cumin 1 finely chopped red chilINGREDIENTS. 1 oreaniclime 1 organic orange 250 micranberry juice 250 micherry juice 500 ml apple juice Ycinnamon stick 809 dried cranberries 50g dried cherries + Sugar for seasoning EIS CRANBERRY PUNCH, » C 6 GLASSES -E~| ST PREPARATION LY CD) Wash the ctrus fruits, peel thin layers of the zest, and press the fruit. ? © Addcranberry, cherry end apple juice, ctrus zests and Citrus juices and spices in @ pan and boil up. Don't cover fend et it simmer for minutes at low heat. QO Adsidiied cranberries ond cherries, Close the pot and alow to rest for 15 minutes, nian out eg erel est son tee: Pour eae heatproof glasses and serve immediately. © Wee: ryou prefer your punch with alcohol, ade 6 teblespoons of dark rum."COOKING PASSION SIN GINGERBREAD TURKEY WITH ORANGE, BROWN SUGAR AND GINGER GLAZE INGREDIENTS, © 1 Toey, approx. Ske, removed from fridge at least 1 hourbefors cooking Bremen ose ‘chopped in alf,2 cut 2 ebsp brown sugar 1 tap minced ginger TO SERVE Large bunch of mixed hharko, such as parsley, rosemaryand thyme range sizes or evange halves, sprinkle with auger and gilled unt coremaliod ? PREPARATION (hen paper Barons theca hic ecard orcs for atsk) ‘venl cooking dime = rohou bo. 20 minates parka, psa 90 mirurea (5) {eo opprox. 210 minvtes for hg Saas Placa the round onion afces onto rack, on top of elarge roasts {hn Sinco ware cooking the turkey ‘bment side dovin et frst, chive Some ec iass Teoving rack merks on the broest ‘Spread 2 thsp of the butt on top, of the turkey (using your fingers), Sprinkle with tho saltand poppe: Zest the oranges (eserve the zeat), eiel be eaclacme tia land placa inside the urtay cavity ‘iith the onien halves, the "osarmary Springs and the bay leaves. Tis the lege together loosely wih a poco ofating. lum te turkey usa ine [eee an eet ‘on top of the onion stows. Pat the Gnderaitedry vith kitchen paper ‘and sprinkle with a pinch of saltand Pepper Place inthe oven. Turn the ‘Sven to CreeTharm® 160°C ‘with medium sium (90 need pacnly with tro Tuy in thee): Cook the fury for the frat 30 ‘minutes Remove from the oven an very carefull, using krchen paper oe eee ten a zest (use las ifyou dont want o> ‘raraey), remanina butter, brown ‘suger and ginger na smallbewl |Appron. 40 minutos bafore the See ae co ‘sausages to te tir around the sides ofthe tuey. Approx. 20 minutes bafere the turkey ie ready, take itout of the ‘oven ard spread the erenge mint ‘htop Place the turkny back in the ‘ven forthe rest ofthe cocking ‘me, until goiden end cooked. ‘through (Hint, you ean check the turkey i fully Cooked # you price the Ciichest port ofthe thich and Ais jess on loer Oryeucaruve [a thermornatar,inaertad into the ‘thekast pertof the thigh “which should read 76°C) JOnce cooked, remove from the Far Fars tee ashe ona Eee Peace eth idee col ‘orto and lanve to rant for 10-45 ‘minutes (uhh you fish eff the ‘Fest of the meal). The turkey vill elegoejucos as it's resting, co be urate drain hese of, back rea the eee oey, Serve the turkay on alarce plato ‘decorated with the moi sausages, freshiherbs and orange sens * Cooks tip - your tuhny may tae Sie cence nee fam good idea to check with a thermometer in the last 50 and ‘S30 minitos of cooling te enaureit ‘doeen tover-cook (ees stp for temperature guide). ** cook stip if your ovenhas ne added steam function then use 28eml of stack undor the turkay ‘and create foiltant aver, but not ‘euching, the turkey. Rorsove the folfor thelact hour of coating to ‘brown the turkey,LUXURIOUS CHAMPAGNE GRAVY ® INGREDIENTS PREPARATION Pour the mest juices from the turkey roesting pen into © {aktow noche, Jug~ be sure to scrape up any crispy bits too, es they from your cooked be full of flavour. As the fat rises to the top, take 3 tbsp turkey Of the fet ond place into a large indction-safe pan 4thop plein flour Spoon off the rect of the fat from the jug (you con use 1 100ml glass of in your roest potatoes for extre flavour if you lite], but comes keep the meat juices. silue aod qstky, Place the pan over a medium-high heat (number 8 on chicken or turkey ae ae eee stock” qe el orm oer chee octyl ate a arrcer Good pinch of salt pane Good pinch of black Whilst stirring with the whisk, slowly add in the champagne. Ensure you stir right up to the edges of the pani too. pepper # Goo eNom ern your own tock byboting wp (7) Continue sing whilst slowly pouring in the reserved thoturey neck and/or lftover ‘meat juices end stock Once al the liquid has been eect fadded and no lumps remain (ifyou Find you stil have & Cate eee Fewkrne) aie naey jal en eue ba gecteee 11 stick of celery, 1 onion, sliced pouring into the grevy jug), continue to simmer, stirring ‘ccasionaly, unt thickened to your liking (hint: ifyou ‘would ike your aravy thicker stil, you can make a slurry cut of 1 thep cornflour and 2 tbsp cold water, then sti fei for 2-3 hours unl educa eee eet ty hat Bhat (ro nel seeeand 00d pinch of salt and pepper. ‘Season with salt and pepper, taste and season again if Oryou can uso theleftover necessary. Pour into e warm gravy jug and serve with water from bailing/steaming your comet eatery, your woo, mixed with chicken, perlite of vegetable water Alternatively, ue good-quality shop bought stockSie DUCK FAT POTATOES WITH CRISPY SEMOLINA AND HERB COATING, SERVES 6-8 v INGREDIENTS PREPARATION (Drone er as hearse nee Shae ace peeled and chopped © Plece the potatoes in a large pan and cover with cold into large pieces (a ‘weer. Bring tothe boll and simer for 10 rns lileegereca nig) eee meds Our ee ees (me eae fae es fee age er) ieee ‘ Sracapmcliiinaverseattooetnipn | il seo Te ieath che ircn Peaiule citiepei ed Sd ie wes shake the potatoes to roughen up the edges. This will e + 3 tbspfinely chopped ea tract e ee et repens Fae + 2 tbspfinely chopped GG) Mhitst the potatoes are boiling, add the duck fatto the faheerey Net Unertal Oren pan and pats in the oven fret, Pee atree ees 10 minutes tone end et upthe at fresh thyme , Wan tha fot dhe roetng tore + Yatsp Maldon alt Oe an een enna ee a ‘are apn ha pate les thee a lone over to cover in fat. "5 © Pee in the oven and rome for 35:45 minutes, turing fed oy Gries nit asiaar ere Oper tos ren one carefully sprinkle on hel the herbs, Turn the potatoes A ‘again and cook for a further 5 minutes. : © Once dary golden and crispy, remove the potatoes from the tin with a slotted spoon. Sprinkle on the remeining heros and the salt. Serve immediately.PONS MUSHROOM AND GOATS’ CHEESE TART t INGREDIENTS PREPARATION © torte sttretennstite: G)) artnesty: inter for atloast 30 minutar ae Inthe meartime, prepare the + 240gplainflour pees 1 pinch ale 1 pinch sugar 80 mi vegetable ci 20 ml hat wate Combne the four, salt ard sugar (mete lca ey Sentgin comctead es See aos ‘Shape the cough so thst the ‘cdgesare 2em high. Topoina: +25 dried porcini ‘mushrooms 700g assorted mushrooms (euch ‘aswhite, oyster, \wipe off the frash mushrooms with apaper towel anc cut Bem Into olsen 2 to mm thick. “Teansfor the seakad mushrooms ‘Slt realy ground black pepper 1 tbsp. lemon juice 2egee 2 tablespoons fey chopped chives 125g fresh goats’ cheese Peal the shllots end garlic dove ‘anc dive finaly Ringe the shyme, hake it ry tard chep the leaves finely nef brown the shallot, gic land there tats ative a Bild tee och rrateworee lard sauté bray Squeeze the ‘moisture out ofthe soaked ‘mushrooms ane add them tothe (DAs seer cr pe as Loreen Scecreotmethaasorow — Dna compan oat ane Spread fresh goat’ cheese onto the base of the tart Use Baca the tart on the universal pen in the oven for about 15 ‘minutes 04 shelf level 1 ‘Then reduce the temperature s5 180°C and baka the tarttorCINNAMON AND DATE BUTTER ¥ INGREDIENTS. + 5 finely chopped, fresh dates(preferebly Medjool dates) + tsp cnnamon powder + Zestand juice % organic lime 100g of soft butter + 3 thsp finely chopped, roasted almonds PREPARATION A christrnassy treat that testes great with fruit bread or on top of mince pies (D Mx the finely chopped dates wih cinnamon power, lime zest and juice with the butter ina blender, until smooth, Co See eeEs CRISPY ADVENT WREATH ¥ INGREDIENTS. PREPARATION Roast almonds dyin pan on your industion hob at setting No.7, unt youcen emell the aroma. Place on 2 plate andallaw to cool off Grind 50g ‘femora Seely, and chop the rest coatasly. Baking form-24 em rarer pa clef a) eee moe oy gr ear vest te Fees pean eg eee erie ae fee te a aac eenee Pestea ig alae peer peapeear oe ee 1309 suoor tig Seeds of vanila pod G) 1 tsp ground Pro-heat the oven to 160°C CresTherm®, Put parchment paper on the cinnarron ‘bottom of yourspringform baking tn. Remove 320g deuch ané press it 2-3 pinches of ino an even dough base. Bake for 15-20 minutes on tay level 2 unt fight Mrounlcine thrown. Remove from the cvan andl allow ts coal 1 egg white Hake the est of vie dough. Rollout the dough te a25.m crcl of 3 Slt ‘mm height en parchment paper: Use the baking form to eut the dough 6 thops currant jelly rel t2 24 em and a.rallor bowl (12 em) 19 cutout a second circle in orjam ‘the centre, Remove theinner dough cirla nthe remains on the edges, Flour for the Placa the oarchment panar with tha dough ona hakine tray workspace eee Roll the reat ofthe dough to 3 mm and cut out cookieewith diffrent (Grretmassy cookie cutters. Place cookies on ancther baking tray with parchmart paper. Sprinkle cookies with crushed almerds and push them in (uate Fea). Baca the dough rng for 15 minutns on tray level 1 and the Berry or cinnamon cookies on taylavel3 inti fiahty colden. ‘Whipped cream: Hast ar or alvin pot with 1 nblempoon of mater Sir until evan, Sreed four tabtespoons jelly on the bottom of the wreath. Place the cut ‘eut dough-rng on top. Spread the rect ofthe jelly on the bottoms ofthe cookies and place on the top of the wreath, Sprinkle withicing sugar cutters Icing suger CCutthe erany wreath in small cake pieces and serve with barry. oF Se eer atin ee