Saturday December 10th 2011 - Neven Maguire Christmas Recipes

CHRISTMAS RECIPES

Chestnut and wild mushroom soup
Cans of chestnuts are now becoming more widely available in good deli shops and the larger supermarkets. I’ve also seen packets of vacuum packed chestnuts but they seem to be more of a seasonal product that comes out for the Christmas period. Serves 8-10
Ingredients
50g (2oz) dried wild mushrooms
1 tbsp sunflower oil
450g (1lb) peeled chestnuts, chopped (canned or vacuum packed)
1 large onion, finely chopped
100g (4oz) piece rindless smoked bacon, finely chopped
1 tsp chopped fresh thyme
1.2 litres (2 pints) chicken or vegetable stock
200ml (7fl oz) double cream
Maldon salt and freshly ground black pepper
Lightly whipped cream and snipped fresh chives, to garnish

To make
Place the dried wild mushrooms in a heatproof bowl and pour 400ml (14fl oz) of boiling water to cover. Set aside for 20 minutes until they have plumped up. Drain the mushrooms and gently squeeze dry, reserving the soaking liquid.
Heat a large pan and add the sunflower oil. Add the chestnuts, bacon, onion and drained wild mushrooms and sweat gently for 10 minutes until golden brown, stirring occasionally. Season to taste.
Add the thyme to the pan with the reserved soaking liquid and stock, stirring to combine. Bring to the boil, then reduce the heat and simmer for another 20 minutes. Stir in the cream and allow to heat through for 1 minute, then whizz with a hand blender until as smooth as possible. Season to taste and ladle into warmed wide-rimmed bowls. Garnish each one with a little drizzle of whipped cream and a sprinkling of chives. Serve at once.

Irish Mist Glaze
Ingredients
2tbsp Irish Mist
2tbsp maple syrup
2tbsp balsamic syrup
1tbsp ground all spice

To make
Place the Irish Mist, maple syrup, balsamic syrup and ground all spice in a small saucepan, bring to the boil and simmer for 15 minutes until you have a honey consistency.

Brussels sprout, red onion and bacon crumble
Ingredients
Serves 8-10
675g (1 ½oz) Brussels sprouts, trimmed and cut in half knob of butter
1 large red onion, thinly sliced
2 cooked slices smoked bacon, diced
200ml (7fl oz) cream
50ml (2fl oz) milk
good pinch of freshly grated nutmeg
50g (2oz) fresh white breadcrumbs
25g (1oz) shelled walnuts, chopped
1 tsp chopped fresh fl at-leaf parsley salt and freshly ground black pepper

To make
Preheat oven to 190°C (375°F), Gas mark 5. Half fill a pan with water and bring to the boil. Add the Brussels sprouts and simmer for 4-5 minutes until just tender but not soggy. Drain and refresh under running cold water. Butter a baking dish and tip in the blanched Brussels sprouts. Scatter over the red onion and bacon. Mix the cream with the milk and nutmeg in a jug and season to taste, then pour over the sprouts. Sprinkle the breadcrumbs on top and place in oven for 20-25 minutes until bubbling and golden brown. To serve, place piping hot directly on the table and allow guests to help themselves.

Chestnut, orange and cranberry stuffing
Ingredients
75g (3oz) butter
1 large onion, diced
150g Chestnuts, chopped( canned is fine)
1 orange zest and juice
175g (6oz) fresh white breadcrumbs
1 tbsp chopped fresh parsley
1 tsp chopped fresh sage
150g dried cranberries, finely chopped
salt and freshly ground black pepper

To make
Heat a frying pan. Melt the butter in then add the onion, cook for a few minutes until softened but not coloured. Add the chestnuts, orange zest and juice. Mix until combined. Place the breadcrumbs in a bowl and tip in the chestnut, orange and butter mixture, add the parsley, sage and chopped cranberries. Mix well to combine and season to taste.

Sage, Onion and Pine Nut Stuffing
Ingredients
50g (2oz) pine nuts
75g (3oz) butter
1 large onion, diced
175g (6oz) fresh white breadcrumbs
1 tbsp chopped fresh parsley
1 tsp chopped fresh sage
4 ready-to-eat dried apricots, finely chopped
salt and freshly ground black pepper

To make
Heat a frying pan. Add the pine nuts and cook until toasted, tossing occasionally to prevent them from catching. Tip into a bowl. Melt the butter in the same pan and add the onion, then cook for a few minutes until softened but not coloured. Place the breadcrumbs in a bowl and tip in the toasted pine nuts, onion and butter mixture, parsley, sage and apricots. Mix well to combine and season to taste.

Stuffed Roast Goose with Braised Red Cabbage
This is what we’d always have as a family Christmas, served with all of the trimmings. Free-range geese are now in plentiful supply during the festive period. Make sure you save the drained off fat and use to make crispy roast potatoes.
Serves 8
Ingredients
6kg (12lb) oven-ready goose, at room temperature
1 tsp salt
2 tbsp redcurrant jelly
1 tbsp balsamic vinegar
1 tbsp ruby red port or red wine
finely grated rind of 1 orange
For the stuffing
2 tbsp rapeseed oil
2 eating apples, peeled, cored and cut into thin slices
1 tbsp chopped fresh thyme
350g (12oz) sausage meat (good quality)
75g (3oz) fresh white breadcrumbs
100g (4oz) dried cranberries
100g (4oz) walnut halves, chopped
For The Red Cabbage
1 head red cabbage, finely sliced
1 tbsp rapeseed oil
50g (2oz) smoked bacon, diced
2 tbsp balsamic vinegar
4 tbsp light brown sugar
300ml (1/2 pint) red wine
300ml (1/2 pint) apple juice
2 cooking apples, peeled, cored and chopped
1 tsp ground cinnamon
1 tsp mixed spice
1 tsp ground cloves
salt and freshly ground black pepper
Madeira jus or red wine sauce, to serve

To make the stuffing, heat the oil in a large frying pan. Add the apples and sauté for 3-4 minutes until softened and golden. Transfer to a bowl and leave to cool. Once cool, add the thyme, sausage meat, breadcrumbs, cranberries and walnuts, stirring gently until evenly mixed. Season to taste.
Preheat oven to 200C (400F), Gas mark 6. Place the goose on a rack set over a roasting tin. Pour over a full kettle of boiling water, then drain off the water from the roasting tin. To stuff the goose, start at the neck end where you’ll find a flap of loose skin: gently loosen this away from the breast and you’ll be able to make a triangular pocket. Pack in two-thirds of the stuffing inside as far as you can go and make a neat round shape on the outside, then tuck the neck flap under the goose and secure it with a small skewer. Rub all over with salt.
Press the remaining stuffing into the base of a 225g (8oz) loaf tin and set aside. Weigh the goose and calculate the cooking time, allowing 15 minutes per 450g (1lb) plus 15 minutes – this goose should take about 3 1/2 hours. Place in the oven to roast, draining off excess fat every 30 minutes or so and after 1 hour reduce the oven temperature to 180C (350F), Gas mark 4. Continue to cook, still draining the fat off every half an hour.
Meanwhile, make the red cabbage, heat the oil in a heavy-based pan over a high heat. Add the bacon and sauté for 30 seconds, then add the cabbage, stirring to combine. Reduce the heat and cook for 15 minutes until the cabbage is well cooked down, adding a tablespoon or two of water if the cabbage starts to catch on the bottom. Add the vinegar, sugar, wine and apple juice. Give a good stir, then cover with a lid and simmer for 1 hour over a low heat, stirring occasionally. Stir in the apples and spices and cook gently for another 30 minutes, again stirring occasionally. Season to taste and keep warm over a low heat.
Remove the goose from the oven 30 minutes before the end of the cooking time. Warm the redcurrant jelly, balsamic vinegar, port or wine and orange rind in a small pan. Bring to a simmer, stirring until the jelly dissolves and then cook for 4-5 minutes until syrupy. Brush all over the goose. Return the goose to the oven with the reserved tin of extra stuffing and cook for the final 30 minutes until completely tender. Transfer the goose to a serving platter and cover with foil, then leave to rest for 10 minutes. Spoon the cranberry and apple mixture into a warmed bowl and keep warm.
To serve, garnish with roast goose with the thyme and bring to the table. Turn the tin of extra stuffing on to a warmed plate. Carve into slices and arrange on warmed plates, discarding any excess fat. Add some of the stuffing to each plate with the roasted apples and braised red cabbage.

Roast turkey
Serves 10-12
Ingredients
6kg (12lb) oven-ready turkey, at room temperature (preferably free-range)
100g (4oz) butter, at room temperature
4 rindless streaky bacon rashers
150g (5oz) ready-to-eat pitted prunes
450g (1oz) cocktail sausages
1 tbsp plain flour
3 tbsp ruby red port or red wine
600ml (1 pint) turkey or chicken stock

To make
Preheat the oven to 190°C (375°F), Gas mark 5.
To stuff the turkey, start at the neck end where you’ll find a flap of loose skin: gently loosen this away from the breast and you’ll be able to make a triangular pocket. Pack in the stuffing inside as far as you can go and make a neat round shape on the outside, then tuck the neck flap under the turkey’s and secure it with a small skewer. Cut bacon into small strips and use to wrap prunes. Arrange on a plate with the cocktail sausages, cover with clingfilm and chill until needed. Smear the skin of the turkey all over with some of the butter and season generously. Turn the turkey breast- side up and tie the top of the drumsticks with string. Weigh the turkey to calculate the required cooking time, allowing 20 minutes per 450g (1lb) plus 20 minutes extra – this size turkey should take about 4 hours and 20 minutes.Lay a large sheet of foil lengthways over a large roasting tin, leaving enough at each end to wrap over the turkey, then lightly butter the foil. Repeat this exercise with another sheet of foil, this time across the tin. Lightly butter once again. Place the stuffed turkey breast-side up in the centre of the foil, then wrap loosely to enclose, allowing air to circulate around the turkey. Place in the oven and cook according to your calculated cooking time, carefully unwrapping and basting every 40 minutes. For the final hour, fold back and remove the foil, keeping the ends of the drumsticks still covered in foil to prevent them from burning; baste well and return to the oven. Add the bacon wrapped prunes and cocktail sausages to the turkey for the last 30 minutes and allow to finish cooking. The turkey should be a rich, dark brown colour. To be sure its cooked, insert a fine skewer into the thickest part of the thigh: the juices should run clear, but if they are still pink, return the turkey to the oven and check again every 15 minutes until you are happy that the turkey is cooked right the way through. Remove from the oven and transfer to a serving platter, surround with the bacon wrapped prunes and cocktail sausages. Cover with foil and leave to rest in a warm place for 10 minutes or up to 30 minutes is fine. Place the roasting tin directly on the hob over a gentle heat and skim any excess fat from the cooking juices. Stir the fl our into the tin’s residue. Cook on the hob for a minute or two, stirring until golden. Pour in the port or red wine, stirring to combine, then gradually add the stock, stirring until smooth after each addition. Bring to the boil and let it bubble for about 10 minutes until reduced and thickened, stirring occasionally. Season to taste. To serve, garnish the turkey with the bunch of herbs in the neck cavity and bring to the table. Carve into slices and arrange on warmed serving plates with some of the gravy, the roast potatoes, vegetables and all of the trimmings.

Raspberry, White Chocolate and Sherry Trifle
My Mum always made this trifle for special occasions when I was growing up. I just loved helping, especially with the cleaning of the bowls and it definitely inspired me to be a chef. At Christmas I like to decorate the top with pomegranate seeds to make it sparkle like jewels!
Serves 6
Ingredients
100ml (3 1/2fl oz) Red Wine
100g (4oz) caster sugar
1 tsp ground mixed spice
1 cinnamon stick
500g (1 1/4lb) bag frozen raspberries
200g (7oz) Madeira cake, broken into pieces
100ml sweet sherry
Whipped cream to serve
For the custard
300ml (1/2 pint) milk
100ml (3 1/2fl oz) cream
1/2 vanilla pod, split in half and seeds scraped out
5 egg yolks
100g caster sugar
1 tbsp cornflour
100g white chocolate , grated
toasted flaked almonds, to decorate

To make
Place the milk, cream and vanilla pod and seeds in a heavy-based pan over a gentle heat and cook until it nearly reaches the boil – but don’t allow to boil. Meanwhile, place the egg yolks, sugar and cornflour in a large bowl and whisk together until pale and thickened.
Remove the milk and cream mixture from the heat and then slowly whisk it into the egg mixture until smooth. Pour back into the pan and place on a gentle heat. Cook, without allowing to boil, until the custard coats the back of a wooden spoon, stirring continuously. Remove from the heat and whisk in white chocolate, leave to cool covering with a piece of clingfilm to prevent a skin forming on top.
Meanwhile, prepare the poached raspberries. Place the red wine in a large pan with the sugar, mixed spice and cinnamon stick and then bring to the boil. Reduce the heat and simmer for 4-5 minutes until syrupy, stirring occasionally. Stir in the frozen raspberries and set aside until cooled, stirring occasionally. The raspberries should defrost naturally in the hot syrup but still hold their shape. Remove Cinnamon stick
Spoon the raspberries into a bowl; arrange the madeira cake on top, drizzle over the sweet sherry. Next pour over the white chocolate custard, gently spread with a palette knife. Pipe some whipped cream over the top and garnish with the flaked almonds and some fresh raspberries.
This will keep in your fridge for up to two weeks.

Lemon chicken and broccoli pasta bake

This recipe is perfect for using left-over roast chicken or even turkey at Christmas, but a shop-bought cooked chicken also works well.

Serves 6

275g (10oz) penne pasta
1 cooked chicken
450g (1lb) head broccoli, cut into florets
300ml (1/2 pint) béchamel sauce
150 ml (1/4 pint) chicken stock
4 tbsp double cream or crème fraiche
finely grated rind and juice of 1 lemon
25g (1oz) butter, plus extra for greasing
1 small onion, finely chopped
75g (3oz) fresh white breadcrumbs
2 tbsp chopped fresh flat-leaf parsley
1 tsp chopped fresh sage
salt and freshly ground black pepper

Preheat the oven to 190C (375F), Gas mark 5. Plunge the penne into a large pan of boiling salted water and cook for about 10 minutes until ‘al dente’ or according to packet instructions. Drain well and refresh under cold running water.

Strip the meat off the bones of the chicken and shred or cut into bite-sized pieces – you’ll need about 450g (1lb) in total. Place in a bowl and set aside. Blanch the broccoli in a pan of boiling salted water for 2-3 minutes, then drain and refresh under cold running water. Tip on to kitchen paper to drain completely.

Warm the Béchamel sauce in a pan and whisk in the stock and cream or crème fraiche. Bring to a simmer and then cook for a few minutes until you have achieved a thick pouring sauce, stirring occasionally – you should have about 500ml (18fl oz) in total. Season to taste and add enough lemon juice to taste.

Melt the butter in a small pan and sauté the onion for 3-4 minutes, then stir in the breadcrumbs, lemon rind, herbs and season to taste. Cook for another minute or two until lightly coloured. Remove from the heat. Toss the pasta, cooked chicken pieces and broccoli florets together in a greased shallow ovenproof dish that is about 3.4 litres (6 pints) and 5cm (2in) deep and pour over the sauce to cover completely. Sprinkle the breadcrumb mixture on top and bake for 15-20 minutes or until bubbling and the the breadcrumbs are lightly golden. Transfer on to warmed plates and serve at once.

Smoked salmon tagliatelle with Parmesan cream

It’s amazing how such a simple dish can turn out so stylishly! Use ready-sliced smoked salmon or you can always slice it yourself. There is a general rule that you should never add Parmesan to a fish-based pasta dish, but this recipe is an exception to the rule.

Serves 4-6

250g (9oz) egg tagliatelle (good quality)
300ml (1/2 pint) double cream
6 tbsp freshly grated Parmesan, plus extra to garnish
200g (7oz) sliced smoked salmon, thinly sliced into long strips (good quality) Burren Smoke House
4 tbsp torn fresh basil, plus extra to garnish
Maldon sea salt and freshly ground black pepper

Cook the tagliatelle in a large pan of boiling salted water - the bigger the pan the less chance of sticking and it is a good idea to give this type of pasta a stir occasionally. This can take between 3-5 minutes from boiling - check with the packet instructions, they all vary.

Pour the cream into a pan and bring to the boil, then boil for 2-3 minutes to thicken slightly, stirring occasionally. Remove from the heat and stir in the Parmesan, then season with pepper. The heat of the cream should melt the cheese.

Drain the pasta and toss with the Parmesan cream, finally fold in the smoked salmon and basil until well combined. Divide among warmed pasta bowls and garnish with the remaining Parmesan and basil. Give each one a good grinding of black pepper and serve immediately.

NEVEN’S NEW RTE TV SERIES
Home Chef, being broadcast early next year, sees Neven travel the country sampling the best of Irish produce, meeting the producers, including Myrtle Allen, Flahavans... and returning to his kitchen in Blacklion to create more mouth-watering dishes.
Christmas cooking tips from award-winning chef Neven Maguire of MacNean House & Restaurant, Blacklion, Co. Cavan.