Brian McDermott's recipes
Wholemeal Soda Bread
Makes: 2 Loaves
125g Plain Flour
Teaspoon Bread Soda
350g Whole Wheat Flour
50g Treacle 275ml Buttermilk 150g Natural Yoghurt 1 Egg
25g Rapeseed oil Handful Porridge Oats
Method:
Preheat Oven to 180 degrees C Use a bowl and wooden spoon, do not use an electric mixer. Sieve the plain flour, add bread soda, whole wheat flour and mix thoroughly
Beat the egg, add the yoghurt, treacle, rapeseed oil & add buttermilk . Mix together then add the liquid to the dry flour mix and mix to form a deliberate wet mix
Grease two 1lb loaf tins and drop mix into the tin half filling each tin. Do not pat down the mix as this tightens the resulting bread. Scatter some porridge oats on top and bake for approx. 40 minutes
Allow to cool before slicing.
Brian’s Tips: Wrap bread in clean dry tea towel not cling film. Bread will freeze very well.
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Cranberry, Walnut and Cheesy Focaccia with Rosemary
Ingredients
Makes 1 large loaf
1kg Strong Flour
7g Instant Active Dry Yeast
50g Local Honey
50g Butter
700ml Milk, Warmed
50g Yogurt
75g Grated Cheddar Cheese
Drizzle of Rapeseed Oil
2 Sprigs Fresh Rosemary, Chopped
150g Dry cranberries, Chopped
150g Toasted Walnuts, Chopped
Fresh Ground Black Pepper
Method:
Preheated oven at 200◦C heat a small saucepan, add butter, chopped rosemary. Then add in chopped cranberries, heat for 2 minutes then turn off heat and allow to cool.
Bring the milk to a warm temperature and dissolve the yeast in warm milk. Add honey, yogurt and mix.
Add the milk mix to the flour and combine to a dough. Mix and knead to form smooth dough. Add half the walnuts, all the cheddar cheese and form into a ball. Return to the bowl, cover with cling film and allow dough to stay in warm place till it doubles in size.
Drizzle oil into the base of the tin, shape the dough to a similar shape of the tin and lightly push the dough into the tin. Add the Rosemary, remaining walnuts and drizzle of oil. Make imprints with your fingers and allow the bread to rise before baking.
Season top with cracked black pepper..
Bake for 25 minutes or until golden colour. Once baked remove from the tin and place on a wire rack to cool.
Serve with Irish butter or some olive oil.
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Lightly Spiced Parsnip Soup
Serves 6
Ingredients
5 Large Parsnips – peeled & chopped
2 cloves garlic, sliced
1 Bay Leaf
1 Onion, diced
White of 1 leek, diced
Small knob of ginger, grated
50g butter
1 table spoon ground cumin
1 tea spoon garam masala
1 litre Milk
1Litre Vegetable Stock
150 ml Cream
Method:
Melt the butter in a large saucepan.
Sweat the onion, garlic, bay leaf & ginger for a few mins to soften.
Add the parsnips & leeks and sweat for couple of minutes. Then add the cumin & garam masala and sweat for 4 minutes until parsnips are soft. Pour in the milk and simmer then add the hot vegetable stock. Simmer for 15 minutes on a low heat stirring occasionally.
Add the cream and bring to the boil once then switch it off.
Blitz the soup until it is really smooth.
Brian’s Tips
Serve with toasted cumin seeds on top or chopped coriander
Great with toasted sourdough & melted parmesan on top
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Glazed Festive Ham
Make sure the Ham is completely covered in water with plenty of room in the pot. Add 6 cloves & 2 Bay Leaves to the water and bring to the Boil.
When water starts to boil turn down to simmer rather than boil for remainder of the cooking allowing 20 minutes per LB weight. When required time is reached and ham is cooked allow the ham to cool in the liquid.
Remove Ham from the liquid and allow to sit at room temperature for 10 -15 minutes this will help the glaze stick.
For the Glaze
2 Table Spoons Mustard
100g Light brown Sugar
4 Table Spoons of Honey
Pinch of Ground Clove
Pinch of Nutmeg
Shot of Sherry
Few Drops of Worchester Sauce
Method:
Combine all ingredients together to form a runny paste.
Score the top of the ham with a knife and apply the glaze then return ham to a hot oven of 180 ° c for 20 /30 minutes. Halfway through take the ham out and spoon over the glaze that has dripped off and return to the oven.
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Roasted Whole Turkey
If you are using a frozen turkey, make sure it is completely defrosted before roasting. Remember to handle your turkey as little as possible, and wash your hands thoroughly as well as any surfaces that come into contact with raw turkey
Remove the giblets from inside the turkey
Preheat oven to 180°/350°F /gas mark 5
Wash, peel and half 2 carrots, 2 potatoes and 1 onion. Place them in the base of a deep roasting dish
Place the turkey on top of the carrots, potatoes and onions in the roasting tray.
Brush the outside of the skin with melted butter and season with salt and black pepper, and place fresh sprigs of rosemary, thyme and sage leaf into the cavity
Place the turkey in the oven
Allow 30 Minutes per KG cooking time for Whole Turkey on the bone.
Halfway through the cooking time if the skin is already brown, you can place tin foil loosely on top of the turkey to keep it from getting too much darker in colour.
Once cooked rest the turkey for at least 20 minutes and cover loosely with tin foil while it's resting.
As with any poultry, always double check that the turkey is properly cooked before serving. Your turkey should be piping hot all the way through with no pink meat left and the juices should run clear when the thickest part of the thigh and breast are pierced with a clean fork or skewer.
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Cranberry, Orange & Port Sauce
Serves 6
250g Fresh Cranberries
50ml Water
125g Sugar
1 Orange Zest & half the juice
1 Shot of Port
Method:
Heat the water and sugar until it dissolves then add the cranberries and allow simmering until the cranberries burst. Then add the orange zest and juice with the port. Allow cooking on low heat for 10 minutes stirring occasionally.
If sauce gets a little too thick add a bit of warm water.
Place in a sterilised jar when it is hot. Allow to cool and then refrigerate for use as required.
Brian’s Tip:
Double the recipe and the sauce will keep for a few weeks and is perfect for cheese boards and the all-important sandwiches with left-over Turkey and Ham.
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Festive Stuffing
Serves 6
75g Butter
1 Medium Onion Diced
15 fresh Sage Leaves (or 1 tablespoon dried Sage)
200g Fresh Breadcrumbs
200g Chestnuts chopped
200g Apricots chopped
500ml Water
Black Pepper
Pinch Salt
Drizzle Rapeseed Oil
Handful fresh Parsley chopped
Method:
In a pot add the water and simmer with the chopped onion and apricots until the water has reduced by half. In a frying pan melt the butter with a drizzle of the rapeseed oil and gently fry the chopped chestnuts half the chopped sage, parsley and season with salt and pepper. Fry for 2 minutes then add the remaining half of the herbs. In a bowl add the breadcrumbs followed by the apricots, onion and reduced water. Also add the fried chestnut mix and combine well together for a perfect balanced stuffing.
Brian’s Tip:
Add some fresh cranberries for a cranberry stuffing
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Sprouts My Way
Serves 6
700g Sprouts
200g Chestnuts
200g Cooked gammon or bacon
50g Butter
100 ml double cream
Freshly grated nutmeg
Fresh Ground Pepper
Sage Leaves
Method:
Boil water and cook sprouts for 8-10 minutes until they are soft. Drain and mash a bit to almost break the sprouts open.
Dice the cooked gammon or bacon. Roughly cut the chestnuts
Melt the butter, add nutmeg, pepper and gammon or bacon and simmer for 3-4 minutes.
Add the sprouts, pour in the cream and bring to a warm temperature.
Place in earthen ware dish and sprinkle the chestnuts and chopped sage leaves on top of the sprouts and bake in the oven for 5 minutes at 200 degrees C.
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Roasted Potato & Vegetables
Serves 6
3 Sweet Potatoes
3 Potatoes
2 Carrots
2 Parsnips
½ Butternut Squash
2 Red Onions
4 Cloves Garlic
2 Table Spoons rapeseed Oil
2 Sprigs Fresh Thyme
1 Sprig Rosemary
Pinch of Nutmeg
Twist of Black Pepper
Method:
Place a tray in a hot oven for 15 minutes at 200°c
Peel and roughly cut the vegetables into thick chip style. Place vegetables in a bowl and add the oil. Add black pepper and nutmeg.
Add fresh rosemary & thyme and mix everything together.
Place vegetables on to hot tray from the oven and you should hear vegetables sizzle immediately. Quickly return to the oven and cook for 35 minutes.
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Perfect Mash
Serves: 4
Ingredients:
1 Kg potatoes
100ml milk
75g cream
50g butter
pinch ground white pepper
pinch nutmeg
pinch Salt
Method
Wash and peel the potatoes. Cook the potatoes in boiling water until soft. When potatoes are cooked, drain the cooking water off and return potatoes to the heat for 1 minute to evaporate any further moisture.
In a separate saucepan heat the milk, cream, butter, salt, pepper and nutmeg until the butter is melted.
Start to mash the potatoes and when mashed add in the liquid and return potatoes to the heat and continue to mash constantly until you have no lumps.
You should have a creamy smooth Mash.
Brian’s Top Tip:
Cut potatoes in half for a quicker cooking time.
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Irish Cream Liqueur Cheesecake
Ingredients:
250g Digestive Biscuits
100g Butter melted
600g Cream Cheese
100g Icing Sugar
300ml Double Cream
80ml of Cream Liqueur
Zest of half a lemon
1 Vanilla Pod or teaspoon of vanilla bean paste
Method:
In a food processor crush the biscuit to a crumb. Add the melted butter and combine. Empty all into a cheesecake mould and spread, pushing down with a spatula or spoon. Place in the fridge top allow base to firm up.
For the filling
Using an electric mixer with whisk attachment whisk the cheese until soft. Add the sieved Icing sugar and combine.
Add the vanilla and lemon zest followed by the double cream. Whisk until the mixture thickens and the cream forms a thick cream consistency. Add the cream liqueur and whisk and gently combine on lower whisk speed.
Remove biscuit base from the fridge. Pour cheese cake into mould and smooth it gently using a spatula.
Return to the fridge to allow it set for at least 1 hour.
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Festive Fruit Meringues
4 Egg Whites
120g Castor Sugar
120g Icing Sugar
250ml Fresh Cream
Drizzle of vanilla
Drizzle of Mango Puree (optional)
Hand full Fresh Raspberries
Hand full Fresh Blueberries
2 Passion Fruits
Shop of Passion Fruit Liquor
Method:
Pre Heat the oven to 110 C
Line a baking tray with parchment paper.
Place the egg whites in a bowl, add a spoonful of caster sugar and using an electric mixer whisk until stiff peaks are formed.
Gradually add the sugar a spoonful at a time and whisk on high speed until all the sugar is added and incorporated.
Remove the electric whisk and sieve the icing sugar into the meringue. Fold it in gently.
Add a drizzle of vanilla essence and drizzle of mango puree (optional) and fold in like a marble effect.
Fill a piping bag with a star nozzle and pipe equal nests of meringue.
Bake in oven for 1 and a half hours at 110 C
Cool by removing from the tray and placing on a wire rack
Soak the berries with passion fruit liquor and leave aside.
Whip the cream until thick enough to pipe and fill a piping bag with same nozzle you used to pipe meringue. Pipe cream on top of meringue nests.
Decorate with the berries and lastly slice in half the passion fruit and allow the seeds fall out onto the cream.
Dust with sieved icing sugar to serve.
Neven Maguire’s recipes
Chestnut & Wild Mushroom Soup
This is one of my all-time favourite soups, particularly at Christmas, when vac-packed chestnuts are readily available. If you want to keep the soup vegetarian, leave out the smoked duck and garnish with some sautéed mushrooms instead. It can be made up to three days in advance and kept covered in the fridge. It can also be frozen for up to one month but may need to be blitzed with a hand-held blender when reheating, as it may split.
SERVES 4–8
50g (2oz) dried mixed wild mushrooms
1 tbsp rapeseed oil
450g (1lb) peeled chestnuts (canned or vacuum-packed), chopped
100g (4oz) smoked duck, thinly sliced
1 large onion, finely chopped
1 tsp chopped fresh thyme
1.2 litres (2 pints) chicken or vegetable stock
200ml (7fl oz) cream
sea salt and freshly ground black pepper
snipped fresh chives, to garnish
fresh micro herbs, to garnish
Method
1 Put the dried wild mushrooms in a heatproof bowl and pour 400ml (14fl oz) of boiling water over to cover. Set aside for 20 minutes, until they have plumped up. Drain the mushrooms and gently squeeze dry, reserving the soaking liquid.
2 Heat a large pan and add the oil. Add the chestnuts, half of the smoked duck, the onion and drained wild mushrooms and sweat gently for 10 minutes, until golden brown, stirring occasionally. Season to taste.
3 Add the thyme to the pan with the reserved soaking liquid and the 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-held blender until as smooth as possible.
Season to taste, then blend again until light and foamy, tilting the pan to get the maximum effect.
4 To serve, ladle the soup into warmed bowls. Garnish each one with the rest of the smoked duck, the chives and micro herbs
Crispy goat’s Cheese with apple and hazelnut Salad
Serves 4
25g (1oz) fresh white breadcrumbs
1 tbsp finely chopped fresh flat-leaf parsley
1 tbsp sesame seeds
2 tsp very finely chopped skinned, toasted hazelnuts
1 egg
25g (1oz) plain flour
150g (5oz) log of goat’s cheese, cut into 4 slices
sunflower oil, for deep-frying
salad:
2 crisp Irish eating apples
juice of 1 lemon
50g (2oz) rocket leaves
2 tablespoons extra virgin olive oil
50g (20z) skinned, toasted hazelnuts, roughly chopped
sea salt and freshly ground black pepper
If you prefer to bake the goat’s cheese, simply cook it in an oven preheated to 180°C (350°F/gas mark 4) for another 5–10 minutes, until warmed through and soft. Look out for Irish apples in the supermarket, particularly when they should be in season, and if they’re not there, ask the manager why! Apples are one of our few indigenous fruits and there is no excuse for the shops not supporting Irish farmers.
To prepare the crispy goat’s cheese, mix the breadcrumbs with the parsley, sesame seeds and chopped hazelnuts in a shallow dish and season to taste. In a separate dish, beat the egg and season lightly. Season the flour and place in another shallow dish.
Lightly coat the goat’s cheese in the seasoned flour, then dip each one into the beaten egg, gently shaking off any excess. Place in the breadcrumb mixture so that it is completely coated. Set on a baking sheet lined with parchment paper and place in the fridge for at least 10 minutes to firm up.
Preheat the oven to 180°C (350°F/gas mark 4). Line a baking sheet with parchment paper.
Heat the oil in a deep-sided pan or deep-fat fryer to 180°C (350°F) and cook the breaded goat’s cheese for 1–2 minutes, until golden brown. Carefully remove from the oil and transfer to a plate lined with kitchen paper to drain off any excess oil. Arrange on the lined baking sheet and place in the oven for another 3–4 minutes, until heated through but still holding their shape.
Meanwhile, finish making the apple and hazelnut salad. Using a mandolin or a very sharp knife, cut the apples into wafer-thin slices and toss in the lemon juice to prevent discoloration. Cover each plate with a layer of slightly overlapping apple slices and add a small mound of the rocket, then drizzle with olive oil. Put a goat’s cheese fritter into the centre of each plate and add a grinding of black pepper. Scatter over the hazelnuts to serve
Smoked Salmon & Cream Cheese Stacks
This is a great starter to have on Christmas Day as it can be made well in advance and will sit happily in the fridge for up to 8 hours. Everyone loves the combination of smoked salmon and brown bread, and this is something just a wee bit different.
1 x 200g (7oz) tub of cream cheese
2 tbsp finely diced cucumber
(peeled and seeded)
1 tbsp finely diced radish
1 tbsp snipped fresh chives
2 tsp horseradish sauce
1 tsp prepared English mustard
12–18 slices of brown soda bread (each about 3–5mm (1/8–¼in) thick)
1 x 200g (7oz) packet of smoked salmon slices
sea salt and freshly ground white pepper
lightly dressed mixed salad leaves, to garnish
For the pickled red onion:
4 tbsp rice wine vinegar
2 tbsp caster sugar
1 red onion, cut into fine wedges
1 Put the cream cheese in a bowl and mix in the cucumber, radish, chives, horseradish sauce and mustard. Season to taste.
2 Stamp or cut out rounds from the soda bread that are each about 6cm (2¼in) in diameter – you’ll need three for each stack. Repeat with the smoked salmon.
3 To make the pickled red onion, put the vinegar in a bowl and stir in the sugar to dissolve. Add the onion wedges and toss to coat. Cover with cling film and set aside for at least 10 minutes, or up to 8 hours is fine.
4 To serve, place a round of soda bread on each plate. Top each one with 1 tablespoon of the cream cheese mixture, followed by a round of smoked salmon. Repeat until you have three layers in each stack. Add a spoonful of the pickled red onion and garnish with the salad to serve.
Buttermilk Brined Roast Crown of Turkey with Lemon and Tarragon
A great alternative to roasting a large bird, the crown is the turkey breast and wing joints with the legs removed. From feedback this is the most popular recipe I’ve ever done, as the buttermilk brine ensures that the flesh stays wonderfully succulent.
SERVES 6–8
1 x 1.8–2kg (4–4½lb) turkey crown, off the bone
75g (3oz) butter, softened
1 garlic clove, crushed
finely grated rind of 1 lemon
1 tbsp chopped fresh flat-leaf parsley
2 tsp chopped fresh tarragon
4 rindless smoked bacon rashers
For the buttermilk brine:
2 litres (3½ pints) buttermilk
2 lemons, thinly sliced
1 garlic bulb, separated into cloves and sliced
15g (½oz) fresh tarragon sprigs, roughly bruised
3 tbsp sea salt or kosher salt
2 tsp freshly ground black pepper
1 Mix together all the ingredients for the buttermilk brine in a turkey bag, then add the turkey crown. Tie up the bag securely and put in the salad drawer at the bottom of the fridge – up to two days is best, but brine for at least 24 hours.
2 Preheat the oven to 190°C (375°F/gas mark 5).
3 Cream the butter until soft, then beat in the garlic, lemon rind and herbs. Remove the crown from the brine and drain off any excess liquid, then pat the skin dry with kitchen paper.
Gently loosen the neck flap away from the breast and pack the flavoured butter right under the skin (this is best done using gloves on your hands). Rub the butter into the flesh, then re-cover with the skin and secure with a small skewer or sew with fine twine. Cover the top of the turkey crown with the rashers.
4 Put the prepared turkey crown in the oven and calculate your cooking time: 20 minutes per 450g (1lb) plus 20 minutes. This will cook much quicker than a whole turkey, so make sure to baste it often. You can cover it with foil if it’s browning too quickly. When cooked, cover with foil to rest and keep warm. Drain away the cooking juices to make the gravy.
5 To serve, carve the turkey crown into slices and arrange on warmed plates with a selection of your favourite accompaniments.
Christmas Herb & Onion Stuffing
This is a really good recipe for the buttery fresh herb stuffing that everyone seems to love and I have been making it for years, ever since watching my mother Vera making it as a young child. If you prefer it can be cooked and served in a separate dish (rather than in the bird itself), which makes it more crispy and golden. However, I tend to use it to stuff the cavity and neck of the bird so that it soaks up all the delicious juices while cooking.
MAKES ENOUGH TO STUFF 1 X 4.5–5.4KG (10–12LB) TURKEY
175g (6oz) butter
2 onions, finely chopped
500g (18oz) fresh white breadcrumbs
25g (1oz) fresh flat-leaf parsley
sprigs, leaves finely chopped
15g (½oz) fresh thyme sprigs, leaves only
15g (½oz) fresh rosemary sprigs, leaves finely chopped
sea salt and freshly ground black pepper
1 Melt the butter in a frying pan set over a low heat, then add the onions and sauté for about 10 minutes, until softened but not coloured. Tip into a bowl and mix in the breadcrumbs and herbs, then season generously. Leave to cool completely.
2 Use the stuffing to three-quarters fill the cavity of the bird, then secure the flaps of skin over the cavity with a metal skewer. Use the rest of the stuffing to fill the crop of the neck end. 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 the stuffing inside as far as you can go and make a neat round shape on the outside, then tuck the neck flap underneath the bird and secure it with a small skewer.
VARIATION - Fruity Chestnut & Sage Stuffing If you would like to ring in the changes, try adding 200g (7oz) of chopped canned or vacuum-packed chestnuts to the stuffing along with a couple handfuls of dried cranberries or chopped dried apricots. This version also benefits from the addition of a good tablespoon of chopped fresh sage and even a small packet of toasted pine nuts for a different texture.
Cranberry Sauce
This simple cranberry sauce is so much nicer than anything you can buy. It’s delicious with roast turkey as well as any type of game or cold cuts on St Stephens Day.
MAKES ABOUT 450ML (3/4 PINT)
350 (12oz) fresh or frozen cranberries
175g (6oz) granulated sugar
Put the cranberries in a pan with 4 tablespoons of water. Bring to the boil, then cover the pan, reduce the heat and simmer for 6–8 minutes, until the cranberries have started to soften. Stir in the sugar until dissolved, then remove from the heat. Serve warm or cold in a serving dish. This can be kept covered with cling film in the fridge for up to a week.
Christmas ham with sticky apricot and ginger glaze
A traditional ham is the perfect choice if you’ve got hoards of visitors to feed, so it’s especially good to have over the festive period. A certain crowd pleaser, it tastes equally good served hot or cold. Have you ever wondered what the difference is between ham, bacon and gammon? Bacon is cured pork and gammon is a hind leg cut of bacon, and once this particular cut is cooked, it’s called ham. Any leftovers from this ham can be used in countless other dishes – even the bone will make a wonderful stock.
SERVES 10–12
1 x 5.25kg (11½lb) leg of gammon (on the bone)
4 celery sticks, roughly chopped
2 onions, sliced
5cm (2in) piece of root ginger, sliced
1 small bunch of fresh thyme
1 tbsp black peppercorns
4 whole cloves
2 star anise
1.5 litres (2¾ pints) cider
1 tsp ground ginger
FOR THE GLAZE:
175g (6oz) good-quality apricot jam or conserve
100g (4oz) light brown sugar
juice of 1 lemon
4 star anise
4 pieces of preserved stem ginger, cut into small matchstick-sized strips
1 Although gammon is less salty nowadays, it’s still a good idea to soak it. Place the gammon in a large pan and cover with cold water. Leave to soak for at least 6 hours (or overnight is best), then drain.
2 Preheat the oven to 120°C (250°F/gas mark ½).
3 Use a large, deep roasting tin with a rack that’s big enough to hold the ham. Put the celery, onions, fresh ginger, thyme, peppercorns, cloves and star anise in the tin and pour over the cider, then put the rack on top. Sit the gammon on the rack and cover with a large tent of foil, sealing it well. Put on the hob over a high heat and bring to the boil. Simmer for 15 minutes, then transfer to the oven. Cook for 12 hours or overnight – you can now leave it for 1–2 days before finishing the recipe. Alternatively, leave it to rest and cool down for at least 30 minutes.
4 Preheat the oven to 180°C (350°F/gas mark 4).
5 Now make the glaze. Put the apricot jam or conserve in a small pan with the sugar, lemon juice and star anise. Heat gently until the sugar has dissolved, then add the stem ginger and simmer for 3–4 minutes, until reduced to a thick glaze, stirring occasionally to ensure it doesn’t catch at the bottom.
6 Carefully peel away the skin on the ham, leaving the layer of white fat intact. Using a sharp knife, score the fat diagonally to make a diamond pattern, being careful not to cut into the meat.
7 Rub the ground ginger all over the ham, then brush over all but a couple spoonfuls of the glaze, distributing the stem ginger strips and star anise evenly over the top of the ham. Roast for 45 minutes to 1 hour, until golden and sticky. Remove the cooked ham from the oven, transfer to a serving platter and leave to rest for 15–20 minutes.
8 To serve, carve slices from one side of the ham, cutting diagonally to achieve an even thickness. When you reach the bone, insert the knife at a flatter angle and slice across the top of the bone. Turn over the leg to carve slices from the other sides. Use as required.
Perfect Christmas Gravy
A good gravy is a crucial component to the Christmas meal and many a dinner is judged on its success. It really is worth making a good stock with the giblets for the best flavour. If you haven’t got Madeira, use port or red wine instead. If you want to get ahead, make the gravy the day before using butter instead of the fat, then add it to the roasting tin and bring to a simmer for a few minutes, stirring constantly.
1 heaped tbsp plain flour
3 tbsp Madeira
600ml (1 pint) turkey or goose stock
1 tbsp redcurrant jelly (optional)
sea salt and freshly ground black
pepper
1 Pour the turkey or goose juices from the roasting tin into a jug, then spoon off 2 tablespoons of the fat (which will be floating on the top) and put this back into the unwashed tin. Spoon off any remaining fat from the cooking juices and discard.
2 Put the roasting tin directly on the hob over a gentle heat and stir the flour into the residue in the tin. Cook on the hob for a minute or two, stirring, until golden. Pour in the Madeira, 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.
3 Whisk in the redcurrant jelly (if using) until dissolved, then add the skimmed juices from the roasted bird back into the gravy and season to taste. Strain into a warmed gravy boat
to serve.
Crispy Brussels Sprouts with Preserved Lemon & Parmesan
Add a deliciously different side dish to your Christmas dinner spread with these moreish Brussels sprouts. Shallow frying your sprouts like this gives them a whole new depth of flavour that’s like the addictive crispy seaweed (basically cabbage) you get in Chinese restaurants. The knack is to sizzle them gently so that by the time the cut side is deep brown, the rest of the vegetable has wilted in the heat. Use only super fresh Brussels sprouts that literally snap when you break them
off the stalks.
SERVES 6–8
500g (18oz) Brussels sprouts
3 tbsp rapeseed or sunflower oil
25g (1oz) butter, chilled and diced
pinch of sea salt
2 tbsp finely diced preserved lemon
3 tbsp freshly grated Parmesan
Cheese
1 Peel off the outer leaves from the Brussels sprouts, then slice each one in half.
2 Heat the oil in a large frying pan set over a medium heat. Put the sprouts in the pan, cut side down, and let them sizzle for 10 minutes without disturbing them. After 5 minutes, dot over the butter and allow it to sizzle and brown – the sprouts need to be really crispy and dark brown. If they are only lightly brown, carry on cooking them for another 5 minutes, then turn over and continue to cook for another few minutes, until just cooked through and tender when pierced with a small sharp knife.
3 Remove the sprouts from the heat and season with salt, then scatter over the preserved lemon and toss until evenly coated. Sprinkle over the Parmesan and toss again before tipping into a warmed serving dish. Serve at once.
Braised Red Cabbage with Pomegranate
This is an ideal vegetable to prepare in advance and is excellent with
turkey, ham or goose. It will keep for up to a week in the fridge covered
with cling film in a non-metallic bowl. It also freezes very well – simply pop
into medium-sized freezer bags and leave to thaw out before reheating
gently, either on the hob or in a casserole dish with a lid in the oven.
Serves 8 – 10
4 tbsp duck or goose fat (from a jar or left over from a roast) or 2 tbsp
rapeseed oil
1 red cabbage, trimmed, cored and finely shredded
2 red onions, thinly sliced
1 large Bramley cooking apple, peeled, cored and grated
100g (4oz) dried cranberries
300ml (½ pint) red wine
300ml (½ pint) pomegranate juice
6 tbsp redcurrant jelly
4 tbsp red wine vinegar
1 tsp mixed spice
½ tsp ground cinnamon
½ tsp ground ginger
good pinch of ground cloves
sea salt and freshly ground black
pepper
pomegranate seeds, to garnish (optional)
1 Melt the duck or goose fat in a very large heavy-based pan set over a medium heat, then tip in the red cabbage and onions. Sauté over a medium-high heat for about 5 minutes, until just beginning to soften.
2 Stir in the apple and cranberries, then add the red wine, pomegranate juice, redcurrant jelly, red wine vinegar and spices. Season to taste. Bring to the boil, stirring occasionally, then reduce the heat and simmer for about 1 hour, stirring every 20 minutes, until the cabbage is meltingly tender. Transfer to a warmed dish and garnish with pomegranate seeds (if using) to serve.
Perfect Mashed Potatoes
This is a brilliant mashed potato recipe, which once mastered can be adapted for different results. Try replacing a couple tablespoons of the milk with crème fraîche or cream for a richer version.
SERVES 8–10
1.5kg (3¼lb) floury potatoes, such as Rooster, peeled and cut into
even-sized chunks
120ml (4fl oz) milk
75g (3oz) butter
sea salt and freshly ground black pepper
snipped fresh chives, to garnish
1 Put the potatoes in a large pan of salted water. Bring to the boil, cover and reduce the heat. Simmer for 15–20 minutes, until the potatoes are tender but aren’t breaking up. Drain and return to the pan set over a low heat to dry out. Mash the potatoes or pass them through a potato ricer or vegetable mouli if you want a really smooth finish.
2 Heat the milk in a small pan or in the microwave. Using a wooden spoon, beat the butter into the potatoes until melted, then beat in the warm milk until you have a smooth, creamy mash. Season to taste with salt and pepper and serve at once garnished with snipped fresh chives.
Amelda’s Perfect Sausage Rolls
These sausage rolls are hard to beat and are Amelda’s go-to recipe when we make them for a family gathering or a party, as everyone absolutely loves them. They are ideal to prepare in advance, as they can be frozen, uncooked and layered between sheets of parchment paper in a plastic container, for up to one month. If you want to cook them from frozen, simply increase the cooking time by about 10 minutes.
500g (18oz) good-quality sausagemeat
50g (2oz) sun-dried tomatoes in oil, drained and finely chopped
1 small onion, finely chopped
4 tbsp freshly grated Parmesan cheese
3 tbsp chopped fresh flat-leaf parsley
500g (18oz) all-butter puff pastry, thawed if frozen
plain flour, for dusting
1 egg
1 tbsp milk
2 tsp sesame seeds
sea salt and freshly ground black pepper
tomato ketchup, to serve
1 Preheat the oven to 200°C (400°F/gas mark 6). Line two baking sheets with non-stick baking paper.
2 To make the filling, put the sausagemeat in a bowl and mix with the sun-dried tomatoes, onion, Parmesan and parsley. Season to taste.
3 Roll out the pastry on a lightly floured work surface to make a long oblong shape that measures 35cm x 33cm (14in x 13in), then cut the pastry in half again lengthways. Form half of the sausagemeat filling into a long log shape that will run the whole length of the pastry, then put it on top of the pastry, making sure it’s approximately 5mm (¼in) from the edge. Break the egg into a bowl and add the milk and a pinch of salt, then lightly beat together to make an egg wash. Brush the sides of the pastry with the egg wash, then fold the pastry over to enclose the filling and press down well to seal the edges, either crimping them with your fingers or pressing down with a fork. Repeat with the rest of the pastry and filling.
4 Cut each long sausage roll into eight bite-sized pieces, trimming down and discarding the ends. Glaze the sausage rolls with the rest of the egg wash, then sprinkle each one lightly with sesame seeds and arrange on the lined baking sheets.
5 Bake in the oven for 15–20 minutes, until cooked through and lightly golden, swapping the baking sheets around on the oven shelves halfway through. Arrange on plates or a large platter and serve hot or cold with tomato ketchup.
Sticky Cocktail Sausages with Sesame Seeds
These are completely irresistible and can be served hot or cold, so they’re great party food and easy buffet fare. Hand around a separate dish for used cocktail sticks.
SERVES 4–6
20 cocktail sausages (about 350g/12oz) in total)
2 tbsp hoisin or plum sauce
2 tsp dark soy sauce
2 tsp runny honey
1 tsp wholegrain mustard
1 tbsp sesame seeds
1 Preheat the oven to 200°C (400°F/gas mark 6).
2 Put the sausages in a non-stick roasting tray in a single layer. Mix together the hoisin or plum sauce, soy sauce, honey, mustard and 2 teaspoons of water in a bowl, then pour over the sausages, turning to coat.
3 Bake the sausages in the oven for 15 minutes, then drain off any excess fat and sprinkle over the sesame seeds. Cook for another 5–10 minutes, until golden and sticky.
4 To serve, arrange on a warmed plate skewered with cocktail sticks.
Smoked Trout Rolls with Cream Cheese & Red Onion
SERVES 4
1 small red onion, finely diced
75g (3oz) soft cream cheese
2 tbsp crème fraîche
1 tbsp snipped fresh chives
350g (12oz) sliced smoked trout
8 large slices of wheaten bread
sea salt and freshly ground black pepper
lemon slices, to garnish
1 Put the red onion in a small bowl and pour over enough boiling water to cover, then drain off immediately. This softens the raw flavour of the onion.
2 Return the red onion to the bowl and add the cream cheese, crème fraîche and chives. Season to taste and mix well to combine.
3 Put three overlapping slices of smoked trout on a sheet of cling film. Spread the cream cheese mixture a few millimetres thick over the top of the trout, right out to the edges. Roll up into a neat sausage shape. Repeat this process with the remaining slices of trout and cream cheese filling. Keep chilled in the fridge until ready to serve.
4 Using a straight-sided scone cutter that is about 5cm (2in) in diameter, cut out two rounds from each slice of wheaten bread (you could use the leftovers in brown bread ice cream).
5 Slice each chilled smoked trout roll into four small rounds and lay each roll sideways on a bread round. Arrange on a platter and garnish with the lemon slices to serve
CHOCOLATE BAKED ALASKA WITH CHOCOLATE SAUCE
Serves 6-8
Ingredients
1 x 900ml tub Vanilla Ice Cream
200ml cream, whipped, to serve
Chocolate Sponge
4 eggs
120g caster sugar
90g self-raising flour
30g good quality cocoa powder
Italian Meringue
4 x egg white
225g caster sugar
135g water
1 tsp vanilla extract
Warm Chocolate Sauce
200ml cream
1 tsp vanilla extract
2 tbsp Irish Cream Liqueur
255g plain chocolate, finely chopped (at least 70% cocoa solids)
Method
To Make the Chocolate Sponge
Preheat the oven to 180°C/350°F/Gas Mark 4
Line a baking tray (13.6 x 9.5in) with parchment paper
In a large bowl whisk the eggs and caster sugar together with hand mixer
Whisk for 3 minutes on full power until light and fluffy
Sieve in the flour and cocoa powder and gently fold in using a spatula
Transfer the mixture to the baking tray
Bake for 8-10 minutes
Remove from the oven and allow to cool completely
For the Italian Meringue
Place the caster sugar and water in a saucepan over a medium heat, swirling the pot until the sugar has dissolved
Once the sugar has dissolved allow to boil
Meanwhile place the egg whites & vanilla extract in a large mixing bowls and whisk until soft peaks form
Boil the sugar until it has reached 120°C (use a sugar thermometer to check)
Carefully stream the syrup into the egg white while whisking on high speed
Keep whisking for around 5 minutes until the meringue is thick, glossy and has completely cooled down
Keep covered in a bowl or transfer to a piping bag until needed
For The Warm Chocolate Sauce
Place the cream, vanilla extract and Irish cream liqueur in a pan and bring to the boil, stirring occasionally
Gently add in the chocolate and stir gently until completely melted
This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed
Use warm or cold as required
To Assemble
Line a 2lb loaf tin with a double layer of cling film, ensuring an overhang on each side
Cut the prepared chocolate sponge in 3
Place one third of the sponge in the base of the tin
Using half of the tub of vanilla ice-cream, spread an even layer over the sponge. Use the back of a tablespoon to help
Place another piece of the sponge on top followed by the remaining ice-cream, ensuring to spread it evenly
Add the final piece of sponge on to, gently pressing down
Fold the overhang of cling film over the top
Place in the freezer to firm up for 3-4 hours minimum or overnight is best
To Serve
Once ready to serve, remove from the freezer, open and turn out onto a long plate/serving plate
Pipe the prepared Italian meringue around the loaf ensuring it is completely covered
At this point the Alaska can be returned to the freezer until needed or alternately to serve straight away, use a blow torch to evenly brown the outside of the meringue all over
Enjoy with warm chocolate sauce and whipped cream