Paul Flynn's Christmas dinner! Spiced slow cooked bacon with a sweet mustard crust, sweet potato gratin, creamy apple and red cabbage slaw, crab claws with clementine, pomegranate and rosemary butter and Crimson Grape Cheesecake.

Ingredients

Spiced slow cooked Bacon with a sweet mustard crust

  • One joint of bacon 1.2 kg
  • 2tbsp of Dijon mustard
  • 2tbsp of dark sugar
  • 500mls of cider
  • 1 red chilli topped cut lengthways and deseeded I tsp of cinnamon
  • 6 leaves of sage
  • Preheat the oven to 120 deg

Sweet Potato Gratin 

  • 3 large potatoes, peeled and thinly sliced
  • 1 sweet potato, peeled and thinly sliced
  • 2 clove garlic, peeled and crushed
  • 350ml cream
  • 200ml milk
  • Salt & Pepper
  • Pinch of fresh picked thyme leaves (optional)

Creamy Apple and red cabbage slaw

  • 1/4 a head of red cabbage .shredded
  • 1 red apple grated
  • 1 tub of sour cream
  • A little juice from the Bacon
  • Salt and Pepper

Crab claws with clementine, pomegranate and rosemary butter

  • 320 g crab claws
  • Zest and juice of 2 clementines
  • 1 sprig of rosemary finely chopped
  • 2 spring onions finely chopped
  • 1 clove of garlic finely chopped
  • The seeds and juice from 1 ripe pomegranate
  • 125 g of butter
  • Salt and pepper

Crimson Grape Cheesecake

  • 1 pkt of Crimson seedless Red Grapes (500g)
  • Juice of 1 orange
  • 2tbsp icing Sugar
  • 250 ml Whipping Cream
  • 1 tub of light Cream Cheese(linessa 200g)
  • 8 Fruit Shortcake Biscuits .. Crushed. You can use another Biscuit if you like just not chocolate.

Method

Sweet Potato Gratin

There are lots of recipes for potato gratin but Christmas is all about being organised and this recipe allows you to prepare it the day before and then just pop it in the oven when needed on the day.

Serves: 4

  1. Put the milk, cream and garlic in a large stainless steel pot & bring to the boil.
  2. Add sliced potatoes and sweet potato to the milk & cream mixture.
  3. Season.
  4. Cook on a gentle heat until the potatoes are nearly cooked.
  5. Taste until you are sure you are happy with the seasoning
  6. If potatoes look a little on the dry side just add a little more milk
  7. Transfer into a casserole dish and flatten down to make sure you have a nice creamy topping
  8. It’s at this point you would put it in the fridge, covered, for the next day
  9. Pre-heat your oven to 180c
  10. Bake in the oven for 15 – 20 minutes until fully cooked and golden

Spiced slow cooked Bacon with a sweet mustard crust

  1. Put the joint into a roasting tray and brush with the mustard all over the Bacon Sprinkle the sugar and cinnamon over the bacon evenly.
  2. Pour the cider around the bacon and add the chilli and sage. Place in the oven for 3 hours taking care to baste thoroughly every 30 mins to ensure a delicious glaze forms on the Bacon.

Note: If eating hot, I love this with colcannon. If cold, a lovely creamy winter coleslaw made with the leftover juices.

Creamy Apple and red cabbage slaw

  1. Mix all the ingredients together and serve with the sliced ham.


Crab claws with clementine, pomegranate and rosemary butter

  1. Melt the butter and add the rest of the ingredients to it except the crab claws, these tip into a casserole dish, season and spoon the butter mixture over the top (this can be done 2-3 hours in advance.
  2. When serving preheat an oven to 180deg, put the crab in the oven for 8 minutes. They should not be piping hot!
  3. Serve with crusty bread to mop up the juices

Crimson Grape Cheesecake

Serves: 4 -6 portions

I adore grapes so I'm always looking for an excuse to use them. Cooking them is not very common but they make a really delicious compote to go with this cheesecake cream. This is not a baked or a set cheesecake but it’s got all the flavours while being just a little bit different.

  1. Take your grapes off the stem and cook with the orange juice and one tbsp of icing sugar until the grapes cook down into a pulp. This will take longer than you think as the grapes will release a lot of Liquid, allow to cool.
  2. Meanwhile whip the cream cheese, the cream and remaining sugar until light and fluffy.
  3. Divide your compote between your glasses top with your Cheesecake Cream and chill for at least 30 mins.
  4. When ready to serve, top with the crushed biscuits

Paul Flynn will be on Today with Maura and Dáithí on Wedesday 21st on RTÉ One at 6.30pm