Cooking receipt for Christmas 2015


Easy raspberry & ginger trifle cheesecake

  • 150ml Marsala, Madeira or medium-sweet Sherry
  • 2 x 300g packs cream cheese
  • 600ml double cream
  • 50g icing sugar, sifted
  • 2 x 250g packs gingernut biscuits
  • 2 x 200g punnets of raspberries

Easy raspberry & ginger trifle cheesecake vietnam


  1. Put 50ml of the alcohol in a bowl with the cream cheese and beat with an electric whisk until smooth. Add the cream and sugar and beat again until well mixed and softly whipped.
  2. Using a pastry brush, quickly brush a gingernut biscuit with a little of the remaining alcohol. Stack, brushed-side down, on a cake plate or stand, then repeat to make a large round base of biscuits. Spread over a layer of cream, squish in some raspberries, then repeat with another layer of biscuits, pressing down slightly to stick. Repeat layers, finishing with a fourth layer of cream and raspberries. Cover with an upturned mixing bowl, or very loosely with cling film, then chill until ready to serve. It’s good after 2 hrs, but could be made the day before, too. Serve with a sprinkling of crushed gingernut biscuit.

Sticky roasted parsnips, Chantenay carrots & apples

  • 12 small parsnips, peeled and halved lengthways
  • 600g Cantenay carrots
  • 3 tbsp olive oil
  • 2 tbsp clear honey
  • 2 tsp coriander seeds, crushed
  • 4 red eating apples, cored and quartered
  • Heat oven to 180C/160C fan/gas 4. Put theparsnips and carrots in a large roasting tin. Mix the oil, honey and coriander seeds together with some seasoning and spoon over the vegetables, turning them to coat, then roast for 20 mins.
  • Add the apples to the tin and cook for a further 20 mins until the vegetables are golden and just tender.

Sticky roasted parsnips, Chantenay carrots & apples
Devil pigs on horseback

  • 12 ready-to-eat pitted prunes
  • 12 ready-to-eat apricots
  • 100ml dry white wine or orange juice
  • 12 rashers streaky bacon, halved
  • 1-2 tbsp English mustard
  • 24 meaty chipolatas sausages (we used Cumberland)
  • olive oil, for brushing

Devil pigs on horseback


  1. Soak the prunes and apricotsin the wine or juice, preferably for 3 hrs or more. Smear a piece of bacon with a little mustard, then use it to wrap round a prune or apricot and a sausage. Repeat with the remaining ingredients to make 24 and arrange on a baking tray.
  2. Heat oven to 220C/200C fan/gas 7, brush with a little oil and bake for 18-20 mins until cooked and golden.

Golden crunch potatoes

  • 2½ kg Maris Piper potatoes
  • 1 tsp turmeric
  • 2 tbsp plain flour
  • 1 tbsp polenta
  • large pinch of paprika(not hot or smoked)
  • 8 tbsp sunflower oil
  • 8 tbsp duckor goose fat
  • sea salt flakes, for sprinkling

Golden crunch potatoes vietnam


  1. Heat oven to 200C/180C fan/gas 6. Peel the potatoes and cut into large chunks or, if they are small enough, keep them whole. Place in a pan of salted water, add most of the turmeric, stir and bring to the boil. Turn down the heat and simmer the potatoes for 6 mins until the sides are fluffy. Drain well and leave to cool slightly. Mix the flour, polenta, paprika and remaining turmeric together in a large bowl, then toss through the potatoes until evenly coated in the flour mix.
  2. Put the oil and fat in a large roasting tin – you want a layer of fat about 5mm deep, and put in the oven for 10 mins until shimmering hot. Carefully tip the potatoes into the hot fat and use a fish slice to turn them until evenly coated. Place in the oven and leave for 40 mins. Remove, turn the potatoes and return to the oven for another 20 mins until golden. Serve sprinkled with the salt.

Sausage & Bramley stuffing

  • 1 tbsp olive oil
  • 1 celerystick, finely chopped
  • 1 large onion, chopped
  • 2 x 400g packs meaty Cumberland sausages
  • 1 Bramley apple, peeled and chopped (about 325g)
  • 85g fresh white breadcrumbs
  • 2 tbsp chopped fresh sage
  • 5 tbsp chopped fresh parsley, plus extra to serve (optional)
  • 1 large egg
  • 10 rindless streaky baconrashers

Sausage & Bramley stuffing vietnam


  1. Heat the oil in a large pan, add the celeryand onion, and cook for about 5 mins until starting to soften. Tip into a bowl to cool while you remove the sausagemeat from the skins. Add the apple, sausagemeat, breadcrumbs, herbs, egg and seasoning. Mix well – the easiest way is to knead it together in the bowl with your hands. Use 1/4 to stuff the neck cavity of the turkey
  2. For the remainder, line a 900g loaf tin with 8 rashers of streaky bacon, spoon in the stuffing, lift the bacon over and cover with the last 2 rashers. Heat oven to 180C/160C fan/gas 4 and bake the stuffing for 40-50 mins. Can be made ahead up to this point and chilled for 2-3 days. Turn out onto a baking-parchment-lined baking tray and return to the oven (once the turkey has come out) at 220C/200C fan/gas 7 for 15-20 mins more to brown the bacon. If chilled, reheat at the lower temperature for 45 mins, covered in foil, then turn out for the extra 15 mins at the higher temperature. Allow to stand, then scatter withparsley(if you like), slice and serve.

Red cabbage with juniper & pears

  • 2 tbsp olive oil
  • 2 onions, halved and sliced
  • 2 large garliccloves, chopped
  • 30 juniper berries, chopped
  • 1 red cabbage(about 1kg), quartered, cored and shredded
  • 2 tsp ground cinnamon or 2 cinnamon sticks
  • 4 tbsp red wine vinegar
  • 3 tbsp light muscovado sugar
  • 600ml vegetable stock, made with 2 stock cubes
  • 2 firm pears, peeled, cored and each cut into 8 wedges

Red cabbage with juniper & pears vietnam


  1. Heat the oil in a large heavy-based pan. Add the onionsand sauté for about 8 mins. Stir in the garlic and juniper and cook for 1 min more. Add as much cabbage as you can and cook, stirring, until it starts to soften, then make room for more and add the rest with thecinnamon, vinegar, sugar and stock.
  2. Give everything a good stir, then cover the pan and leave to cook over a low heat for 35 mins, stirring occasionally and checking it isn’t catching on the bottom of the pan.
  3. Add the pears and cook for 10-15 mins more, depending on their ripeness. If freezing, cook for just 5 mins. Leftovers will keep in the fridge for 1 week.

Turkey Bánh mì

  • 2 small baguettes
  • 50g chicken livers pâté
  • ¼ cucumber, thinly sliced on the diagonal
  • 140g leftover turkey, shredded
  • 1 tbsp mayonnaise
  • 1 red chilli, ½ finely chopped, ½ finely sliced
  • handful mint leaf

For the pickled slaw

  • 2 small carrots, coarsely grated
  • 75g red cabbage, thinly sliced
  • ¼ tsp grated ginger
  • ½ tbsp rice vinegar
  • ½ tsp golden caster sugar

Turkey Bánh mì Vietnam


  1. To make the pickled slaw, tip the carrots and cabbage into a large bowl. In a small bowl, combine the ginger, rice vinegar, sugar and a few pinches of salt. Pour over the vegetables and toss together. Set aside for at least 15 mins.
  2. Halve the baguettes lengthways and spread the pâté over the bottom half. Top with the pickled slaw, cucumber and turkey. Mix the mayonnaise with the chopped chilli and dollop over the top. Scatter over the mint leaves and sliced chilli. Sandwich together and dig in.

Roast turkey with pecan, sausage & chestnut stuffing & roast shallots

  • 5-5½ kg/11-12lb turkey
  • 1 lemon
  • 4 shallots, halved
  • sprig each sage and thyme, plus extra for serving
  • 25g softened butter, plus 1 tbsp for the glaze
  • 2 medium onions, each cut into 6 thick wedges

Roast turkey with pecan, sausage & chestnut stuffing & roast shallots

For the stuffing50g pecans

  • 2 tbsp olive oil
  • 25g butter
  • 3 shallots, chopped
  • 2 garlic cloves, finely chopped
  • 140g cooked chestnuts, finely chopped
  • 450g good-quality pork sausages
  • 140g fresh white breadcrumbs
  • 2 tbsp chopped parsley
  • 2 tsp chopped thyme leaves
  • 2 tsp finely chopped sage
  • 1 egg, beaten

For the glaze

  • 2 tbsp clear honey
  • 2 tsp grainy mustard
  • ¼ tsp soy sauce

For the shallots

  • 12 shallots, halved lengthways, or left whole if small
  • 1 tbsp olive or rapeseed oil
  • thyme and sage sprigs

For the gravy

  • 1 heaped tbsp plain flour
  • 2l turkey or chicken stock

Roast turkey with pecan, sausage & chestnut stuffing & roast shallots


  1. Heat oven to 180C/160C fan/gas 4. Rinse the turkeyinside and out, then pat dry with kitchen paper. Weigh it to calculate the cooking time, allowing 40 mins per kg for the first 4kg, then 45 mins for each 1kg over that weight. Finely grate 1 tsp zest from the lemon and set aside for the stuffing. Cut the lemon into 4-6 wedges and tuck into the turkey cavity with the shallots and herb sprigs. Rub the turkey all over with the butter, then season with salt and pepper. Put the onion wedges in the middle of a large roasting tin and sit the turkey on top. Cover with a loose tent of foil, then roast following your calculated time.
  2. Make the stuffing. Chop just over half the pecans and reserve the remaining. Line the base of a baking tray or sheet (big enough to take 16 stuffing balls) with baking parchment. Heat the oil and butter in a frying pan, tip in the shallots and garlic, and fry for a few mins until softened. Stir in the chestnuts and chopped pecans, then tip into a large bowl and cool. Squeeze the sausages from their casings and add to the bowl with the nut mixture. Add the remaining stuffing ingredients, including the reserved lemon zest, and season with salt and pepper. Shape the stuffing mixture into 16 balls. Break the remaining pecans into big pieces and press a piece into top of each ball. Arrange balls on the prepared tray, cover with buttered baking parchment and chill until ready to cook. Can be made 1 day ahead and chilled.
  3. Make the glaze. Mix the honey, mustard, remaining 1 tbsp butter and soy sauce in a small bowl and set aside. Thirty mins before the end of the cooking time, remove the turkey and increase oven to 200C/180C fan/gas 6. Remove the foil, then return the bird to the oven for a further 10 mins. Remove again, brush the turkey with the glaze, then roast for another 20 mins until golden. If you are roasting potatoes, put them in now. To test if the turkey is cooked, pierce the fattest part of the thigh with a skewer – the juices should run clear, not pink. If they are pink, continue to roast, checking at 10 min intervals.
  4. Remove the turkey from the oven, transfer to a warm serving platter and rest, covered loosely with foil so it doesn’t stick to the glaze, for up to 1 hr before carving. Meanwhile, cook the stuffing balls and shallots. Increase oven to 220C/200C fan/gas 7. Bake stuffing balls in the oven for 25-30 mins, removing the paper for the last 5 mins if they need browning.
  5. Make the shallots. Put the shallots in a small roasting tin, toss in the oil, scatter over a few thymeand sage sprigs, and season with salt and pepper. Roast for 25-30 mins, turning half way, until shallots are nicely caramelised.
  6. Make the gravy. Pour off any excess fat from the roasting tin but leave the juices and onions. Sprinkle in the flour, set tin over a medium heat and cook, stirring for a couple of mins to cook the flour, scraping up any sticky bits from the bottom of the tin. Gradually pour in the stock, along with any resting juices from the turkey, and continue to stir until slightly thickened. Simmer gently for about 10-15 mins or until reduced to your liking. Season with salt and pepper if needed. Strain gravy into a pan, warm through, pour into a jug and serve with the turkey. Serve the turkey surrounded with stuffing balls, roasted shallots, and thyme and sage sprigs.



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