Kevin Dundon's Christmas dinner includes gin flavoured crab and smoked salmon, ham with orange and Teriyaki glaze, sautéed Brussels sprouts with flaked almond, and spiced mincemeat meringue pies.

Ingredients

Gin flavoured Crab and Smoked Salmon
Serves
4

  • 300g smoked salmon, torn into pieces
  • 300g crab meat
  • 30ml Gin
  • 350ml fresh cream
  • 12 Cherry tomatoes, halved
  • 3 Spring Onions, thinly sliced
  • 120g mature cheddar cheese, grated
  • salt and pepper

Ham with Orange and Teriyaki Glaze

Prep time: 5 minutes
Cooking time approx. 5 hours plus 20 minutes
Serves 4 - 6

  • 1 x 5kg Hampshire easy carve ham
  • 1 onion studded with 3 cloves
  • 1 carrot
  • 1 bay leaf

Glaze

  • 250g orange marmalade
  • 200ml teriyaki sauce
  • 100ml honey
  • ½ tsp chili flakes

Sautéed Brussels sprouts with flaked almond
Serves 6

Note: Add some streaky bacon to bring an extra layer of flavour!

  • 500g fresh Brussels sprouts, trimmed and halved lengthways
  • 2 tbsp. olive oil
  • 80g butter, melted
  • 100g flaked almond
  • Salt and pepper

Spiced Mincemeat Meringue Pies
Serves
8

  • 1 pack butter sweet short crust pastry
  • 200g rum mincemeat
  • 1 egg wash (made with an egg yolk and 1 tbsp. milk)
  • 60g egg whites (about 2-3 egg whites)
  • 125g caster sugar
  • ½ tsp mixed spices

Method

Gin flavoured Crab and Smoked Salmon

  1. Pre-heat the oven to 180°C/350F/Gas Mark 4
  2. Heat a large saucepan, over medium heat, bring to boil the cream with the smoked salmon pieces, crab meat, gin and the cherry tomato. Simmer for 3-4 minutes.
  3. Remove from the heat, add the spring onions and half of the cheese to melt in the infused cream. Season with salt and pepper.
  4. Divide the mixture into 4 ramekin dishes or crock pot. Sprinkle the top of each dish with the remaining cheddar cheese season with black pepper and place in the oven until the cheese is bubbling and golden brown.
  5. Serve immediately with some crusty bread or salad.

Kevin Dundon Christmas

Ham with Orange and Teriyaki Glaze

  1. Place the ham in a large heavy-based saucepan, add the studded onion, carrots, bay leaf. Add enough water to cover the ham completely.
  2. Bring to the boil then reduce the heat and allow to simmer for about 3.30 hours approx. (20-25 min / 500g) Remove from the heat and allow the ham to cool in the cooking liquor.
  3. Meanwhile, in a bowl, combine the orange marmalade, teriyaki sauce with honey and chili flakes.
  4. Then, preheat the oven to 160˚C/ 325˚C.  Place the ham on a roasting tray. Using a sharp knife carefully remove the skin from the ham, then score the fat in a criss-cross (diamond) pattern.
  5. Spread the glaze over the ham with a spoon.
  6. Place into the oven for 15 - 20 minutes until golden brown then remove from the oven. Rest for 20 minutes, covered in a foil tent, before carving.
  7. Serve warm or cold.

Kevin Dundon Christmas

Sautéed Brussels sprouts with flaked almond

  1. Bring a large pan of salted water to a boil. Add the Brussels sprouts and simmer for 5 minutes Using a slotted spoon, transfer Brussels sprouts to a bowl of ice water, this is to stop the cooking process.
  2. Meanwhile, heat a large heavy non-stick frying pan or wok over a medium heat. Add the flaked almond without any fat.
  3. Cook, shaking the pan every 15 seconds until the almond starts to get golden blond. Remove from the heat into a small container until needed. 
  4. Then, in the same pan, over medium heat, heat the olive oil and half of the butter. add the brussels sprouts and Pan fry for 3 -4 minutes until slightly coloured.
  5. Season with salt and pepper, and add the remaining butter.  Sprinkle the flaked almonds and toss to combine briefly.
  6. Transfer the Brussels sprouts to a platter and serve immediately.

Kevin Dundon Christmas Brussel Sprouts

Spiced Mincemeat Meringue Pies

  1. Preheat the oven to 200C/Gas Mark 6. 
  2. Grease and flour 8 pastry cases of 5 -6 cm diameter. Roll out the pastry on a lightly floured surface. With a pastry cutter, press out 8 larges circles to fit the base and edges of each pastry cases and 8 more circles to fit the top of the mince pie.
  3. Fit the pastry cases with the large circles and prick with a fork. Fill with mincemeat, brush the edges with egg wash and cover with the top circle. Seal the edges tighter and repeat to process with all the pastry cases. bake for about 12-15 minutes.
  4. Remove from the oven and leave to cool for 5 minutes. Remove the mince pie from the cases and place on a baking tray. 
  5. Reduce the oven temperature to 120˚C. 
  6. Meanwhile, in a large bowl, with an electric whisk, whisk the egg whites to stiff peaks, adding caster sugar slowly. When all the caster sugar is incorporated continue whisking until glossy and stiff texture is achieved. Add the mixed spices at this stage. Transfer the mixture in a piping bag and pipe onto each mince pie. 
  7. Place the mince pies back in the oven for 15-18 minutes until the meringue are cooked to the touch and lightly golden brown. 
  8. Remove from the oven and serve. 

Kevin Dundon Christmas