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Aromatic Spiced Ham Ingredients:
For the ham y y y y y y y y y y 2.25-2.75kg/4lb 15oz-6lb 1oz boneless mild-cure gammon 250ml/8¾fl oz red wine 3 litres/5 pints 5½fl oz water (approximately) 1 large onion, halved 2 garlic cloves, unpeeled 1 head fennel, halved 2 star anise 1 tbsp coriander seed 1 tbsp fennel seed 1 tbsp mixed peppercorns
For the glaze y y y y y Method 1. Place the gammon in a large saucepan. 2. Add all the ingredients for the ham to the pan, adding some more water if the ham isn¶t covered. 3. Bring to the boil, before reducing the heat to a simmer and partially covering the pan. Cook for about two and a half to three hours - approximately one hour a kilo simmering time, plus an extra 15 minutes. 4. When you are ready to glaze the ham, preheat the oven to 230C/440F/Gas 8. 5. Remove the ham from the liquid and sit the ham on a board. Strip off the rind, and a little of the fat layer if it¶s very thick, and cut a diamond pattern into the remaining fat with a sharp knife in lines of about 2cm/¾in apart. 6. Stud each diamond with a clove. Put the jelly, cinnamon, paprika and red wine vinegar into a saucepan and whisk together over a high heat bringing it to the boil. Let the pan bubble away so that the glaze reduces to a syrup-like consistency. 7. Place a layer of foil over a roasting tray big enough to hold the ham. Place the ham on top of the foil. 8. Pour the glaze over the clove-studded ham and then transfer it to the oven. Cook for about 15 minutes, or until the glazed fat is burnished. 9. Allow the meat to rest in a warm place for at least 15 minutes before carving it. approximately 16 whole cloves 4 tbsp redcurrant jelly ½ tsp ground cinnamon 1 tsp smoked paprika ½ tsp red wine vinegar
the height of the strips protects the cake from catching on the outside of the cake tin. 6. After 30 minutes. mixed spice and cocoa into a large wide saucepan. Transfer the cake tin to the oven and bake for 1¾-2 hours. Once the cake has cooled. At this point. orange juice and zest. or until the top of the cake is firm but will has a shiny and sticky look. Let the mixture simmer for ten minutes. stirring the mixture as the butter melts. butter. if you insert a sharp knife into the middle of the cake. cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment. and mix well with a wooden spoon or spatula until the ingredients have combined. baking powder and bicarbonate soda. flour. ground almonds. 5. chopped 250g/8¾oz raisins 125g/4½oz currants 175g/6¼oz unsalted butter. Line the sides and bottom of a 20cm/8in. beaten 150g/5¼oz plain flour 75g/2½oz ground almonds ½ tsp baking powder ½ tsp bicarbonate of soda For decoration y y y y y Method 1. round loose-bottomed cake tin with a layer of reusable silicon baking parchment. Add the eggs. Place the fruit. 2. remove it from the tin. Preheat the oven to 150C/300F/Gas 2. Sprinkle the edible glitter over the top of the cake. juice and zest only 1 tsp mixed spice 2 tbsp good quality cocoa 3 free-range eggs. When lining the tin with the parchment. Remove the saucepan from the heat and leave to stand for 30 minutes. place the chocolate-covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. honey. 9cm/3½in deep. softened 175g/6¼oz dark muscovado sugar 175ml/6¼fl oz honey 125ml/4½fl oz coffee liqueur 2 oranges. 7. Carefully pour the fruitcake mixture into the lined cake tin. the cake should still be a little uncooked in the middle. Heat the mixture until it reaches a gentle boil. 4. the mixture will have cooled a little. sugar. than one long strip).Chocolate Fruit Cake Ingredients: y y y y y y y y y y y y y y y 350g/12¼oz dried soft prunes. 25g/1oz dark chocolate-covered coffee beans edible glitter gold mini balls about 10 edible gold stars . To decorate. Then sprinkle some gold mini-balls over the whole of the cake. Place the cake on a cooling rack. 3. coffee liqueur.
roughly 0. finely chopped 350ml/12fl oz apple cider vinegar 200g/7oz sugar 1 tsp ground ginger 1 tsp turmeric 1 tsp ground cumin 1 tsp ground coriander 2 tsp salt Method: 1.Christmas Chutney Ingredients: y y y y y y y y y y 700g/1lb 8½oz Granny Smith apples. Spoon the mixture into sterilized jars and screw the lids onto the jars tightly. Allow to cool before storing in a cool. Cook the mixture for 45 minutes. 2. or until the chutney has thickened slightly and the fruit has become soft. Slice the halves lengthways into smaller pieces.5cm/¼in width. . Slice the apples into halves. peeled and cored 250g/9oz dried cranberries 1 onion. 3. dark place. Place the apple pieces and finely chopped onion into a saucepan with all the other ingredients. Heat the mixture until it is simmering quickly.
If the dough is too wet add a little flour to the mixture. 3. Ice the decorations using a teaspoon (use the tip of the spoon for dripping the icing onto the decoration and the back of the teaspoon for smoothing). Cut the ribbon into short lengths and thread the ribbon through the holes in the decorations. salt. Using a set of Christmas biscuit cutters. . with a rolling pin. into a disc to about 0. 5. Re-roll the remaining dough and cut out more shapes until the dough is used up. softened 100g/3½oz soft dark sugar 300g/10½oz plain flour. Halve the dough. cinnamon. beaten 4 tbsp clear honey set of Christmas cutters For the icing and trimmings y y y y 300g/10½oz instant royal icing sugar (made to packet instructions) 3 tbsp water gold or silver sugar balls or sprinkles florist¶s ribbon or wire for hanging Method: 1. Roll the dough.5cm/¼in thick. 8. cloves and freshly ground black pepper. 9. Place the mixture into the bowl of a food processor and add the flour. and place it into the fridge. Blend the mixture. 11. 2. Wrap one half of the dough in cling film. Transfer the decorations to a wire rack to cool. Place the other half of the dough onto a floured work surface. Tie the decorations to what ever needs decorating with the ribbon. If the dough is too dry add a little water to the mixture.Christmas Tree Decorations Ingredients: For the biscuits y y y y y y y y y y y 100g/3½oz unsalted butter. Place the butter and sugar in a clean bowl and mix together vigorously with a wooden spoon until the colour and texture of the mixture becomes pale. With the pointed end of a small icing nozzle. 10. Preheat oven to 170C/325F/Gas 3. cut Christmas decoration shapes out of the dough. 7. baking powder. Remove the second half of the dough from the fridge and repeat this process. Sprinkle the gold or silver balls over the decorations and press them gently onto the icing. gradually pour the eggs and honey down the funnel of the food processor s lid into the bowl until a dough has formed (you may not require all of the liquid if the dough has come together before it is used up). 4. place it into a freezer bag. plus extra for dusting pinch of salt 1 tsp baking powder 1 tsp cinnamon ¼ tsp ground cloves 1-2 tsp freshly ground black pepper 2 large free-range eggs. Prepare the icing according to the packet instructions (the icing texture should be liquid enough to be easy to apply but thick enough not to run off the decorations). Arrange the decorations on a baking sheet lined with a layer of reusable silicon baking parchment and cook for 20 minutes or until they are cooked through and golden-brown in colour. puncture a hole just below the top of each decoration (through which ribbon or wire can later be threaded to hang them). 6. While the food processor is blending.
place on a clean plate. Cover the dish with one layer of cling film. Press the cling film down onto the edges of the fish before wrapping it around the sides of the dish. skin-side down. 9. Place the salt. roughly chopped Method: 1. sharp knife. skin still attached 4 tbsp salt 4 tbsp caster sugar 3 tsp English mustard. 7. English mustard and gin into a clean bowl and mix well until the ingredients have combined to form a yellow mixture with a smooth texture. Turn the fish over in the dish so that the skin is facing upwards. Place the salmon fillet on a carving board flesh-side up. To serve. shallow dish that fits the salmon snugly. 5. into a wide. Place the salmon fillet. prepared 2 tbsp gin large handful fresh dill. Transfer the fish to the fridge and leave for 2-3 days. 6. 4. Apply weight to the top of the fish to press it down into the dish (jars. carefully carve very thin diagonal slivers of the pink flesh off the salmon. With a long. tins or any other weights can be used). Sprinkle the dill onto the paste-covered salmon and pat down. Re-wrap the fillet in cling film and keep the gravlax in the fridge if it is not all sliced in one go. Spread the mixture over the salmon¶s pink flesh so that it has been totally covered. . Press the dill onto the flesh so that no pink flesh from the salmon is visible. After 2-3 days. 8.Gravlax Ingredients: y y y y y y 1kg/2¼lb salmon fillet. 3. unwrap the cling film from dish and remove the salmon fillet. sugar. Brush off the dill from the salmon. 2. Work from the right-hand end of the fillet (unless you are left-handed). Once this has been completed repeat the process with another layer of cling film.
rum and herbal tea into a wide saucepan. Slice the clementines in half and stick a clove into each half. bay leaves and cardamom pods to the saucepan.Mulled Cider Ingredients: y y y y y y y y y 1 litre/1 pint 15fl oz cider 60ml/2fl oz dark rum 250ml/9fl oz apple and ginger tea. Heat the saucepan until the mixture is almost boiling. 2. 4. from herbal teabag 40g/1½oz soft dark brown sugar 2 clementines 4 cloves 2 cardamom pods 2 sticks cinnamon 2 fresh bay leaves Method: 1. Break the cinnamon sticks in half. Pour the cider. 5. . Add the sugar and place the saucepan over a low heat. 3. Turn down the heat once the pan is near to boiling. ladle the mulled cider into heatproof glasses with handles. To serve. Add the cinnamon. Add the clementines to the pan.
Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the petit four cases. Let them set in the fridge. Melt the chocolate gently while stirring. 4. For the base. 6.5cm/1¾in in diameter). 5. 2. softened 200g/7oz smooth peanut butter (not wholenut) For the topping y y y 200g/7oz milk chocolate 100g/3½oz dark chocolate gold buttons and edible gold stars to decorate. or other decorations of your choice Method: 1. Place the milk chocolate and dark chocolate together into a heatproof bowl. 3. Blend the mixture until the mixture takes on a sandy texture. for about half an hour 7.EPISODE 2 Chocolate-Peanut-Butter-Cups Ingredients: For the base y y y y 50g/2oz soft dark brown sugar 200g/7oz icing sugar 50g/2oz butter. To serve. Place 48 gold petit four cases in sets of miniature tart tins or mini-muffin tins (each indent about 4. Decorate the tops of the chocolate covered peanut butter cups with either a gold button or gold star in the middle of each and transfer them to the fridge. Press the sandy mixture down into the cases as best you can to form a layer at the bottom of each paper case. arrange the chocolate peanut butter cups in their cases on a clean plate. place all the ingredients for the base in the bowl of a food processor. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl). Use one teaspoon of the base mixture to fill the bases of the petit four cases. .
Heat the oil until a breadcrumb sizzles and turns golden-brown when added (CAUTION: Hot oil can be dangerous. Crabcakes Ingredients: y y y y y y y y y 4 spring onions.5cm/¼in. . Blend the mixture again until it has combined to form a rough paste. Add a capful of the syrup to each glass of the prosecco. Pour the prosecco into glasses. Drain the crab cakes on kitchen paper. 2. chopped 1 garlic clove 500g/1lb 2oz white crabmeat 3 tsp Japanese wasabi 2 tsp rice vinegar 2 tsp tamari or Japanese soy sauce 100g/4oz brown rice flour groundnut or other vegetable oil for frying limes sliced into segments. to taste. to garnish Method: 1. well chilled Method: 1. 5. To serve place the crab cakes on a clean plate and place the lime segments around the plate. add enough oil to fill the panto a depth of 0. 3. In a large frying pan. 4. wasabi. Place the garlic and the spring onions into the bowl of a food processor and blend until they become finely chopped. Add the crabmeat. rice vinegar. Fry the crab cakes until they turn golden-brown on both sides and are cooked through (only cook 8-10 crab cakes in the pan at one time so that they can be turned quickly and the oil temperature doesn¶t drop too much). or other sparkling dry white wine. tamari or soy sauce and the rice flour to the bowl. Do not leave unattended). Roll teaspoonfuls of crab mixture into balls with your hands.Christmas In A Glass Ingredients: y y 1 bottle of gingerbread flavoured syrup (or cranberry flavoured syrup) 1 bottle prosecco. Flatten the balls slightly and carefully place them into the hot oil.
2. Add the chorizo pieces and the finely chopped green spring onion to the bowls. 3. Finely slice the white part of the spring onions and add the pieces to the frying pan the chorizo was cooked in. 6. Slice off the green parts of the spring onions and finely slice them. rinsed and drained 1 fresh tomato. tomato and the chicken stock. and spread a teaspoon of goats¶ cheese onto the cut half of each of the figs. to taste. 3. and cook over a gentle heat for two minutes. Place the piece of fig cheese-side down onto the centre of a strip of prosciutto ham. Place the chorizo pieces into a large saucepan over a medium heat and cook over a medium heat for five minutes. Slice each slice of prosciutto ham into 2-3 strips. juice only 2-4 tbsp chopped. 2. Stir the mixture in the pan and simmer for ten minutes. Prosciutto Bundles Ingredients: y y y 400g/14oz sliced prosciutto ham 200g/7oz ready-to-eat dried figs 150g/5¼oz mild soft goats¶ cheese Method: 1. 4. to each bowl and sprinkle the chopped coriander on top. Add the black beans. . Remove the chorizo with a slotted spoon and drain on kitchen paper. Slice each fig in half. Add some lime juice.Cuban Cure Black Bean Soup Ingredients: y y y y y y y y 150g/5oz chorizo cooking sausage 2 spring onions ½ tsp ground cumin 425g/15oz tin black beans. fresh coriander Method: 1. To serve. Slice each of the chorizo discs in half. Slice the chorizo sausage into slices about the size of one-pound coins. stirring the mixture. Set the green parts of the spring onions aside. Add the ground cumin to the pan. or until they start to become crisp. Then roll the fig up in the prosciutto to make it into a parcel. Place the fig parcels onto a clean plate so that the darkness of the fig is hidden plate-side down. roughly chopped 500ml/17fl oz chicken stock (from fresh or concentrate) 1 lime. ladle the soup into two clean bowls. 4. 5.
5. Sprinkle the chopped coriander over the top. Rub the oil into the poussins so that they are well coated. 3. or until completely cooked through. . sugar. chopped Method: 1. 7. Transfer the couscous to a serving dish.Party Poussins Ingredients: For the poussins: y y y y y y y y 6 poussins 4 tbsp chilli oil or regular olive oil 1 tbsp salt pinch sugar ¼ tsp ground cinnamon ½ tsp paprika 1 lemon 1 small garlic bulb For the couscous y y y y y y y y y y y 500g/1lb 2oz couscous 75g/2¾oz golden sultanas ¼ tsp ground cinnamon ½ tsp paprika ½ tsp ground cumin ½ tsp ground coriander 2 tsp salt 800ml/1 pint 9fl oz freshly boiled water salt and freshly ground black pepper 1 pomegranate small handful fresh coriander. Slice the pomegranate in half and extract a good quarter of the seeds. Remove the poussins from the oven and then let them rest for ten minutes in their tin. Place the salt. Carefully pour some of the juices that have collected in the roasting tin of poussins into the bowl. 6. Use the oven-charred lemon pieces and garlic cloves from the roasting tin to garnish. cinnamon and paprika in a small clean bowl and mix well. Leave the mixture to sit for 10-15 minutes. Place the poussins in a roasting tin. Remove the cling film from the bowl and stir the couscous with a fork to separate the grains. place the couscous. sultanas. preheat the oven to 220C/400F/Gas 6. spices and salt into a microwave-proof bowl and mix well. 4. or until the water has been absorbed by the couscous. Place the pieces around and in between the poussins. place the poussins onto clean plates and place the couscous alongside. Slice the lemon into quarters and then slice each quarter into four so you have 16 small pieces. Place them onto the couscous. Transfer the poussins to the oven and cook for an hour to an hour and a quarter. For the festive couscous. Add the freshly boiled water to the bowl and then cover the bowl with cling film. 2. Stir the mixture again and season to taste with salt and freshly ground black pepper. Pour the oil slowly over the top of the top of the poussins. For the poussins. Separate the garlic bulb into its cloves and place the pieces around and in between the poussins. Sprinkle the spice mixture over the poussins. To serve.
2. Raise the oven temperature to 200C/400F/Gas 6 and remove the foil from the roasting tin. Transfer the bag to the fridge and leave overnight to marinate. juice and sliced rind 15-20 pork spare ribs Method: 1. . crumble the remaining meringue over the top of the cream and meringue mixture. place the ribs onto a large serving plate. 5. from a can Method: 1. 5. 4. or until the ribs are sticky and cooked through. Seal the bag and place it on a dish so that it can lie flat. Spoon the cream and meringue mixture into the glasses on top of the chestnut purée. Place all the ingredients into a large freezer bag and mix well. Place the chocolate into the bowl of a food processor and blend until it forms large. juice and sliced rind 1 lime. Place the cream in a large bowl and lightly whip it until soft peaks form. Cook for a further 15-30 minutes. Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminium foil. 3. Cook the ribs in the oven for an hour. Place the chestnut purée or spread on top of the chocolate in the glasses. broken grains.Quickly Scaled Mont Blanc Ingredients: y y y y 100g/3½oz good quality dark chocolate 500ml/17fl oz double cream 2 meringue nests 500g/1lb 2oz sweetened chestnut purée or spread. 2. turning them over after half an hour. Sweet & Sticky Ribs Ingredients: y y y y y y 125ml/4fl oz Thai or Chinese sweet chilli sauce 60ml/2fl oz cranberry sauce (from a jar) 60ml/2fl oz dark sweet soy sauce 1 clementine. Divide the chocolate equally among the six glasses. 4. 3. Preheat the oven to 180C/350F/Gas 4. 6. Crumble one of the meringues into the mixture and mix well. To serve. Transfer the roasting tin to the oven. To serve.
Add more water if the turkey is not completely submerged. browning boost to the skin. For a 4-5kg turkey. Keep the mixture in a cold place.) 2.should be at room temperature before being put in the preheated oven. place the water into your largest cooking pot or bucket/plastic bin and add all the turkey ingredients. . 6. (Squeeze the juice of the orange quarters into the brine before you chuck the pieces in. Turkeys . so just check by piercing the flesh between leg and body with a small sharp knife: when the juices run clear. cut into 6 slices 1 orange. 3. Preheat the oven to 220C/425F/Gas 7. then turn the oven down to 180C/350F/Gas 4 and continue cooking. remembering to take it out of its liquid (and wiping it dry with kitchen-towel) a good 40 or 50 minutes before it has to go into the oven. For the turkey. even outside overnight or for up to a day or two before you cook it. For the basting glaze.the cold water in the brine will really chill this bird then just cook the turkey for longer than its actual weight requires. optional (only if you¶ve got some parsley hanging around) For the basting glaze y y 75g/2¾oz butter 3 tablespoons maple syrup Method: 1.indeed this is the case for all meat . and baste periodically through out the turkey roasting time. while stirring. But remember that ovens vary enormously. syrup and honey. allow two-and-a-half to three hours in total. stirring to dissolve the salt. Brush the turkey with the glaze before roasting.EPISODE 3 Spiced and Super-juicy Roast Turkey Ingredients: For the turkey y y y y y y y y y y y y y y y y y 4-5kg/9-11¼lb turkey 6 litres/10 pints 11fl oz water 125g/4¼oz packet table salt 3 tbsp black peppercorns 1 cinnamon stick 1 tbsp caraway seeds 4 cloves 2 tbsp allspice berries 4 star anise 2 tbsp white mustard seeds 200g/7oz caster sugar 2 onions. quartered 4 tbsp maple syrup 4 tbsp clear honey handful fresh parsley. turning the oven back up to 220C/425F/Gas 7 for the last quarter of an hour or so if you want to give a final. shake it free and add it to the liquid. Untie and remove any string or trussing attached to the turkey. 4. sugar. the turkey¶s cooked. so it¶s important to let it stand out of the oven for a good 20 minutes before you actually carve it. 5. place the butter and syrup into a saucepan and cook over a low heat. Cook the turkey for half an hour at this relatively high temperature. until the ingredients have melted and combined. Just as it¶s crucial to let the turkey come to room temperature before it goes in to the oven. quartered 1 x 6cm/3in piece of ginger. If you¶re at all concerned .
Place the flour into a small bowl. 5. black peppercorns. juice and zest 2 tbsp plain flour 2 tbsp clear honey Method: 1. the allspice berries. remove the cooked turkey from the roasting pan and let it rest on a clean carving board. halved. Place all of the turkey giblets. Pour into a jug or sauceboat and serve with Nigella¶s Spiced and super-juicy roast turkey. peeled and halved 1 onion. Cook for two hours. 8. celery. 4. halved 2 carrots. cinnamon stick. Add the flour and stock mixture to the saucepan and mix well over a medium heat on the hob until the ingredients have combined. Cover the saucepan with a lid and reduce the heat so that the mixture simmers gently. 2. Pour the turkey juices from the roasting tin into a clean saucepan. but not peeled 3 tsp salt 1 clementine. This should give you about one litre of stock.Allspice Gravy Ingredients y y y y y y y y y y y y y giblets from turkey (not including the liver) 1 litre/2 pints water 1 tbsp allspice berries ½ tsp black peppercorns 3 fresh bay leaves 1 x 4cm/1½in cinnamon stick 1 stick celery. 6. 7. Remove the saucepan from the heat and strain the gravy stock through a sieve into a clean large measuring jug. carrots. When you are ready to make the gravy. . the water. Add a few tablespoons of the gravy stock and mix well with a handheld whisk. bay leaves. Let the gravy bubble away until it thickens and the floury taste disappears. salt and clementine juice and zest into a large saucepan and bring the mixture to a boil. 3. Gradually add the stock and honey to the saucepan and mix well. onion.
peppercorns. 8. adding more once you have poured the bread sauce into a warmed bowl or gravy boat. cloves. . Pour the milk into a saucepan. Add the bread to the saucepan and cook for about 15 minutes. 7. 5. stirring every now and then. Cover the pan with a lid and let the ingredients infuse for at least half an hour. Remove the pan from the heat. bay leaves.Bread Sauce Ingredients y y y y y y y y y y y 1 day-old loaf unsliced white bread 1 litre/2 pints full-fat milk 1 onion. place the pan back on a very low heat. peeled and quartered 4 cloves 2 fresh bay leaves 1 tsp white peppercorns 2 blades fresh mace or heaped ¼ tsp ground mace 2 tsp salt 30g/1oz butter 2 tbsp double cream. bay leaves and the blades of mace. After the mixture has infused. Press a clove into each quarter of the onion. Just before serving the bread sauce. Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about 2cm/¾in in size. peppercorns and the blades of mace (or sprinkle the ground mace into the pan) along with the salt and bring to the mixture almost to its boiling point. though you can leave it for a few hours if that helps with your cooking schedule. Using a slotted spoon. 3. Grate over quite a bit of nutmeg. optional 1 fresh nutmeg. You should end up with 175-200g (6¼-7¼oz) of cubes. for grating Method: 1. Add the onion quarters. with salt. leave the pieces out on a wire rack to dry out. to taste. 6. add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season. 4. 2. by which time the sauce should have become thick and warm. remove the onions. If the bread is not slightly stale already. Add the cream (if using).
6. press down on them to break them up into pieces. Cook the mixture. finely chopped 2 clementines or 1 orange. 5. . 5. Remove the pan from the heat and drain the excess water from the Brussels sprouts. but not cooked to the point of having dried out. beaten ½ tsp freshly ground black pepper Method: 1. Pancetta and Parsley Ingredients y y y y y y y y 1kg/2¼lb Brussels sprouts 1 tbsp vegetable oil 250g/9oz pancetta. To serve. for about five minutes. Add the pancetta cubes to the pan and cook until they are crisp and goldenbrown in colour. 2. finely chopped 2 eating apples peeled. Add the beaten eggs and pepper to the stuffing. Roughly cut the gingerbread into clumps and crumbs and add the pieces to the stuffing and mix well. Place the Brussels sprouts into a large saucepan of salted boiling water. zest only 450g/16oz loaf gingerbread (or 2 smaller ones to give you 450g) 2 free-range eggs. cutting a cross onto the base of them as you go. Heat the butter and oil in a large wide saucepan. 3. 4. 3. Add the onion and apple to the pan and cook until both ingredients have softened and turned golden in colour (about 10-15 minutes). Cook until the mixture has reduced and thickened slightly. Slice the bottoms off each of the Brussels sprouts. 4. Remove the pan from the heat and set a side to cool a little. 6. Add the butter and the chestnuts to the pancetta saucepan and with a wooden spoon or spatula. Heat the oil in a large clean saucepan. Season the Brussels sprouts with freshly ground black pepper. stirring frequently. cored and finely chopped 750g/1lb 8oz streaky bacon. or until they are tender but still retain a bit of bite. Add the sprouts and half the parsley to the saucepan and mix well. rind removed and cut into 1cm/½in cubes 2 tbsp butter 250g vacuum-packed chestnuts 60ml/2fl oz marsala 1 large handful fresh parsley. Bake the stuffing in a hot oven with your turkey for about the last 45 minutes. turn the heat up and add the marsala to the pan. and press the stuffing into a buttered baking dish. Cook the Brussels sprouts for five minutes.Brussels Sprouts with Chestnuts. 7. before turning it out on to a clean serving plate and slicing it. chopped freshly ground black pepper Method: 1. 2. place the Brussels sprouts onto a warmed serving plate and sprinkle the remaining chopped parsley over the top. let the cooked stuffing sit in its dish for a good ten minutes after it has been removed from the oven. Then add the clementine or orange zest and mix well. Add the bacon to the softened onion and apple mixture and mix well. Gingerbread Stuffing Ingredients y y y y y y y y y 3 tbsp butter 1 tbsp vegetable oil 500g/1lb 2oz onions. Once the chestnuts have been warmed through. To serve.
Peel the potatoes. Pour the maple syrup over the parsnips and transfer the roasting tin to the oven. Preheat the oven to the hottest possible temperature. Place the potatoes into salted cold water in a saucepan.Maple-Roast Parsnips Ingredients y y y 1kg/2¼lb parsnips 125ml/4fl oz vegetable oil 80ml/3½fl oz maple syrup Method: 1. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces. Roast the parsnips for 35 minutes. turning them over halfway through cooking. Place the parsnips into a roasting tin. Then carefully place the semolina-coated potatoes into the hot fat and roast the potatoes in the oven for 45 mins to an hour or until they are darkly golden and crisp. 2. and cut each one into three by cutting off each end at a slant so that you are left with a wedge or triangle in the middle. or until they are tender and golden-brown. and bring them to a boil. . Place the goose fat into a large roasting tin and heat in the oven until very hot. Preheat the oven to 200C/400F/Gas 6. Drain the excess water from the potatoes using a colander and then tip the potatoes back into the empty saucepan. Boil the potatoes for four minutes. 5. Sprinkle the semolina over the top of the potatoes. 2. and it¶s better to let them sit in the oven (you can always pour off most of the fat and leave them in the tin) until the very last minute. 5. Peel the parsnips and then halve them crosswise. then halve or quarter each piece lengthwise. 3. Hold a lid firmly on top of the pan and shake the potatoes around to coat them well and so that their edges disintegrate or fuzz and blur a little: this facilitates the crunch effect later. If the oven is hot enough they probably will not need more than about 25 minutes a side. 4. 4. To serve place on a clean serving dish. Perfect Roast Potatoes Ingredients y y y 2½kg/5½lb potatoes 2 tbsp semolina 2 x 320g/11oz jars goose fat Method: 1. 3.
4. Taste to test whether the sauce needs more sugar (if you find it too sweet just add some lemon juice). 2. softened 50g/2oz ground almonds 3 tbsp dark rum. Add the softened butter to the bowl and blend the mixture again. 3. Place all the ingredients in a pan and cook until the liquids have reduced to a thick cranberry sauce. it should be ready. Once the berries have burst. To serve. optional Method: 1. Place the icing sugar into the bowl of a food processor and blend the sugar to remove any lumps. Flavour the mixture with the rum. Rum Butter Ingredients y y y y 225g/8oz icing sugar 150g/5oz unsalted butter. or to taste Method: 1. place in a small.Redder Than Red Cranberry Sauce Ingredients y y y y y 1 x 340g/12oz packet fresh cranberries 200g/7oz caster sugar 3 tbsp cherry brandy 75ml/2¾fl oz water lemon juice. so take the pan off the heat to stop it from cooking and reducing when you still think there¶s too liquid. . The pectin-rich nature of the fruit means that it solidifies briskly as it cools. Add the ground almonds and blend the mixture again. to taste. clean serving dish. which should be after about ten minutes. 2.
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