Beetroot Carpaccio with Creamed Goat's Cheese

From: Neven Maguire: Home Chef - Christmas Special

To make your own balsamic syrup bring the contents of a bottle to the boil and simmer until reduced by half, then leave to cool. We store ours in small squeezy bottles for convenience. I love to use it as it intensifies the flavour of the vinegar, making it thick and syrupy so it looks great when drizzled onto a plate.

Gooseberry Clafoutis

From: Rachel Allen: All Things Sweet

Easier than you might think.

Lavender and Honey Panna Cotta

From: Rachel Allen: All Things Sweet

Serve with fresh raspberries or poached peaches.

Smoked Salmon, Prawn and Leek Tart

From: Today

Nothing but the best!

Christmas Biscuits

From: A Simply Delicious Christmas

Darina says: "This dough can be used for all kinds of shapes: round, square, rectangles, stars, hearts, teddy bears, animals, birds."

Christmas Tree Meringues

From: A Simply Delicious Christmas

Darina says: "Meringue is a magic substance that we use to make all manner of shapes to celebrate every occasion. These Christmas trees can be a dessert or can be used to decorate a cake or cupcakes."

Ballymaloe Spiced Beef

From: A Simply Delicious Christmas

Darina says: "Although spiced beef is traditionally associated with Christmas, in Cork it’s available all year round in the English Market. It may be served hot or cold and is a marvellous standby, because if it is properly spiced and cooked it will keep for 3–4 weeks in the fridge. Butchers often have their own secret recipe. This delicious recipe for spiced beef has been handed down in Myrtle Allen’s family and is the best I know. It includes saltpetre, nowadays regarded as a health hazard, so perhaps you should not live exclusively on it! Certainly people have lived on occasional meals of meats preserved in this way for generations. This recipe makes enough spice to cure five flanks of beef, each 1.8kg (4lb) approx. in size, and can also be used to spice beef tongues."




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