Festive Feasts
Quick microwave Christmas pudding
Brandy butter
Ice-cream Christmas pudding
Roast turkey with bread sauce and gravy
Stollen
Egg nog
Quick microwave Christmas pudding
You don't have to miss out on the traditional finale to Christmas lunch
just because you're short of time. This fruit-filled version is ready to
eat
in less than an hour and can be prepared well in advance.
Preparation time 45 minutes. Total cooking time 20 minutes + 20 minutes
standing. Serves 8
90 g (3 oz ) plain flour
90 g (3 oz) suet, shredded
2 teaspoons mixed spice
1/2 teaspoon ground cinnamon
45g ( 1 1/2oz) fresh white bread crumbs
120g (4 oz) soft brown sugar
60 g (2 oz) ground almonds
1 dessert apple , peeled, cored and chopped
grated rind of 1 lemon
grated rind of 1 orange
60 g (2 oz) chopped mixed candied peel
60 g (2 oz) glacé cherries
90 g (3 oz) currants
90g (3 oz) raisins
155 g (5 oz) sultanas
3 tablespoon golden syrup
1 tablespoon treacle
80ml (2 3/4 fl oz ) brandy
105 ml ( 3 1/2 fl oz) milk
2 eggs
1. Brush a 1.5 litre non-metallic microwavable pudding basin, preferable
with a lid, with melted butter. Cut a disc of baking paper to fit the base
and another the same size as the top. Place the smaller disc in the base.
2. In a bowl, place the flour, suet, spices, bread crumbs, brown sugar,
almonds and a pinch of salt. Mix with a wooden spoon, then stir in the
apple and lemon and orange rind. Add the candied peel, glacé cherries,
currants, raisins and sultanas and stir again to mix in.
3. Place the syrup and treacle in a non-metallic microwavable bowl and
microwave (based on a 700-800 watt microwave) on low for 30 seconds, or
until fluid but not hot. Stir in the brandy, then whisk in the milk and
egg with a fork until smooth. Drizzle the syrup mixture over the dry ingredients
and mix thoroughly.
4. Transfer the mixture to the pudding basin, top with the large disc
of baking paper and cover with the lid or plastic wrap. Microwave on high
for 5 minutes, then stand for 5 minutes. Microwave on high for a further
5 minutes, then stand for 5 minutes. Cool, then store until required.
5. To serve, remove the lid from the basin, sprinkle the surface of
the pudding with a tablespoon of water, then cover with plastic wrap. Microwave
for 4 minutes on high, leave to stand for 5 minutes, then cook for 3 minutes
on high. Stand for 3 minutes before turning out onto a plate. Serve with
cream or brandy butter.
Brandy butter
The classic partner for Christmas pudding, brandy butter also tastes wonderful
with fruit mince pies.
Preparation time 20 minutes. Total coooking time Nil. Makes 250 ml (8
fl oz)
120 g (4oz ) unsalted butter, at room temperature
120 g (4 oz) soft brown sugar
2-3 tablespoon brandy
1. Place the butter in a bowl and whisk using electric beaters or beat
with a wooden spoon until soft and creamy. Add the brown sugar a tablespoon
at a time, whisking well between additions, until the mixture is light
and creamy.
2. Whisk in the brandy, half a tablespoon at a time. Do not add the
brandy too quickly or the mixture will separate. Place in a serving bowl,
cover with plastic wrap and refrigerate until needed. Return to room temperature
before serving.
Ice-cream Christmas pudding
A great alternative to the traditional pudding, especially if you have
a lot of children at your Christmas gathering. It can also be made in advance
and just removed from the freezer 30 minutes before serving.
Preparation time 30 minutes + 8 hours freezing + overnight freezing
. Total cooking time 20 minutes . Serves 6
350 ml (11 fl oz) milk
I vanilla pod, split lengthways
1 cinnamon stick
4 egg yolks
95 g (3 1/4 oz) soft brown sugar
200 ml (6 1/2 fl oz) cream, chilled
2 tablespoons brandy
105 g (3 1/2 oz) cooked Christmas pudding, Christmas cake or fruit
cake, cut into l.5 cm (5/8 inch) pieces
45 g (I l/2 oz) maroons glaces, chopped
45 g (I l/2 oz) glace cherries, chopped
45 g (I l/2 oz) amaretti biscuits, broken into large chunks
185 g (6 oz) good-quality dark chocolate
30 ml (I fl oz) peanut or groundnut oil
50 g (1 3/4 oz) white chocolate
holly sprigs, to decorate.
1. Prepare a large bowl of iced water with a smaller bowl inside. Pour
the milk into a deep heavy-based pan over medium heat. Scrape the seeds
from the vanilla pod and add to the milk with the pod and cinnamon stick.
Slowly bring to the boil, then remove from the heat. Place the egg yolks
and sugar in a bowl and cream together using electric beaters or a wooden
spoon until pale and thick. Strain in the hot milk, discarding the vanilla
pod and cinnamon, and mix well. Pour the mixture into a clean pan and cook
over extremely low heat, stirring, for 5 minutes, or until it thickens
and coats the back of a spoon. If the mixture is getting too hot, remove
from the heat for a few seconds and whisk. Do not boil or it will curdle.
Strain into the prepared bowl and cool completely. Stir in the cream and
brandy and freeze in a container for 3 hours, or until just firm.
2. Place the mixture in a bowl and beat for 1-2 minutes, or until thick
and creamy. Return to the container and refreeze. Repeat the freezing and
beating twice more. On the final beating, fold in the pudding, maroons
glaces, glace cherries and amaretti biscuits. Place in a 1 litre rounded
pudding basin lined with plastic wrap bigger than the basin, cover with
the overhang of plastic wrap and freeze overnight until hard, stirring
after 30 minutes if the fruits and pudding have sunk to the bottom.
3. Remove the ice cream from the basin (if it is hard to get out, dip
into a bowl of hot water for 5 seconds). Turn out onto a chilled plate
and remove the plastic wrap, then freeze again while preparing the topping.
4. To make the topping, bring a pan half full of water to the boil,
then remove from the heat. Have ready a heat proof bowl that will fit over
the pan without actually touching the water. Put the dark chocolate in
the bowl and place over the pan of steaming water. Stir occasionally until
the chocolate has melted. Remove the bowl from the pan, add the oil and
stir until cool but still flowing. Remove the ice cream from the freezer
and set on a wire rack over a tray. Pour the chocolate over it to completely
coat in a thin layer, then return to the freezer for 1-2 hours. Move to
a serving plate.
5. Melt the white chocolate in the same way as the dark and spoon over
the chilled ice-cream cake so that it dribbles slightly down the sides
to resemble thick custard on a Christmas pudding. Refrigerate for a few
minutes to set the white chocolate, decorate with a sprig of holly and
serve immediately.
Roast turkey with bread sauce and gravy
The classic Christmas dinner a golden turkey with bread sauce and gravy.
The turkey needs about 2 hours
cooking time and can then sit for up to 45 minutes while the juices seep
back into the meat to keep it moist.
Preparation time: 35 minutes. Total cooking time 2 hours 50 minutes+30
minutes standing
Serves 8
1X6 Kg (12 1b) turkey, plus the neck from the giblets if available
105 ml (3 1/2) fl oz) vegetable oil and watercress, to garnish
Gravy
1 small onion, roughly chopped
1 small carrot, roughly chopped
2 celery sticks, roughly chopped
30 g (1 oz) plain flour
500 ml (16 fl oz) chicken stock
Bread sauce
600 ml (20 fl oz) milk
1/2 onion, studded with 3-4 cloves
1 bouquet garni (see Chef's tip)
2 cloves garlic, peeled and lightly bruised
105 g (3 1/2 oz) fresh white breadcrumbs
grated fresh nutmeg
2 1/2 tablespoons cream or 45 g (1 1/2 oz) unsalted butter, optional
1. Clean the turkey inside and out, removing any feathers. With a sharp
knife, cut off and reserve the end wing joints. Lift up the flap of skin
at the neck and, using a small sharp knife, scrape the meat way from the
wishbone and remove the wishbone. Tie the legs together with string. Preheat
the oven to moderate 180ºC (350ºF/Gas 4).
2. Place a large roasting pan over medium heat and heat the oil. Add
the end wing joints and neck and cook until lightly browned, then arrange
the turkey on top and bake for 1 1/2-2 hours, basting with the juices and
oil every 20 minutes. If the turkey begins to overbrown, cover with foil.
The turkey is cooked if the juices run clear when you pierce a leg and
thigh with a skewer. If pink, continue roasting until the juices are clear.
Transfer the turkey to a large plate and leave in a warm place.
3. To make the gravy, tip off the excess fat from the pan, retaining
about a tablespoon with all the juices. Add the onion, carrot and celery
and cook over moderate heat, stirring occasionally, for 3-5 minutes, or
until tender. Sprinkle on the flour, then stir in to mix evenly and cook
for 1 minute. Add the stock gradually and stir over low heat to produce
a smooth texture. Bring to the boil, then reduce the heat and simmer for
10 minutes. Strain, skim off the excess fat and season with some salt and
black pepper.
4. To make the bread sauce, pour the milk into a small pan, add the
onion, bouquet garni and garlic and bring slowly just to the boil. Remove
from the heat and leave to stand for 20-30 minutes. Strain and discard
the flavourings, then return the milk to the pan and bring to the boil.
Whisk in the breadcrumbs to produce a thick sauce and season with the nutmeg
and some salt and black pepper. Stir in the cream or butter. Serve immediately,
as the sauce will thicken on standing.
5.Serve with the bread sauce, gravy, stuffing and other traditional
accompaniments.
Chef's tip: To make a bouquet garni, wrap the green part of a leek loosely
around a bay leaf, a sprig of thyme, some celery leaves and a few stalks
of parsley, then tie with string, leaving a long tail for easy removal.
Stollen
This sweet, yeasty German Christmas bread is usually baked several weeks
before Christmas to allow the flavour of the spices to mature. When cooked,
it is liberally brushed with butter for a delicious crust.
Preparation time 1 hour + 4 hours proving + overnight marinating
Total cooking time 45 minutes
Makes 2 stollen (each cuts into 16 slices)
I teaspoon ground mixed spice
155 g (5 oz) chopped mixed peel
45 g (1 1/2 oz) glace cherries, quartered
60 g (2 oz) flaked almonds
2 tablespoons rum
grated rind of 2 small lemons
155 g (5 oz) raisins
90 ml (3 fl oz) milk
30 g (1 oz) fresh yeast or 15 g (1/2 oz) dried yeast
375 g (12 oz) plain flour
55 g (1 3/4 oz) caster sugar
1 85 g (6 oz) unsalted butter
1 egg, beaten
250 g (8 oz) ready-made marzipan
I egg and I egg yolk, beaten, for brushing
30 g (1 oz) unsalted butter, melted
icing sugar, to dust
1 Mix the spice, peel, cherries, almonds, rum, lemon rind and raisins
together. Cover and marinate overnight.
2 Put the milk in a small pan and heat until tepid. Pour into a bowl
and dissolve the yeast in it. Sift 125 g (4 oz) of the plain flour and
1 1/2 teaspoons of the sugar into a bowl. Make a well in the centre and
pour in the yeast mixture. Mix to a smooth paste, then cover with plastic
wrap. Leave in a warm place for 40 minutes, or until doubled in size.
3 Using your fingertips, rub the butter into the remaining flour until
the mixture resembles fine breadcrumbs, then stir in the remaining sugar
and I/2 teaspoon salt. Pour in the beaten egg and mix well.
4 Add the proved yeast mixture to the dough and mix until smooth. Add
the marinated ingredients and stir in, then turn the mixture out onto a
lightly floured work surface and knead to a smooth elastic dough. Place
the dough in a large lightly floured bowl, cover with a damp cloth and
prove in a warm place for 2-2 l/2 hours, or until doubled in size.
5 Brush two large baking trays with melted butter and set aside. Cut
the marzipan in half and roll out both halves on a surface lightly dusted
with icing sugar to form two 20 x 2.5 cm (8 x 1 inch) cylinders.
6 Turn the dough out onto a lightly floured surface and knead gently
for 2 minutes, or until smooth once more, then divide in half. Roll each
piece into a rectangle about 22 x 25 cm (9 x 10 inches), and place a cylinder
of marzipan down the centre of each. Sprinkle with a few drops of water
and close the dough around the marzipan, sealing the edges by pressing
them together. Place on the prepared baking trays, seam-side-down, cover
with a damp cloth and prove for 50 minutes, or until doubled in size. Preheat
the oven to moderate 180°C (350°F/Gas 4). Lightly brush the stollen
with the beaten egg and bake for 35-45 minutes, or until well risen and
golden.
7 Remove from the oven and while the stollen is still warm, brush with
the melted butter and dust liberally with icing sugar. Transfer to a wire
rack to cool completely, then slice to serve.
Chef's tips This recipe makes two stollen, which is perfect if you are
baking for a large Christmas gathering. Otherwise, wrap one in plastic
wrap, then foil, and freeze for up to 3 months.
A stollen makes a lovely Christmas gift, wrapped in cellophane and tied
with ribbon.
Egg nog
Also known as an egg flip, this nourishing alcoholic drink is a Christmas
tradition, especially on the morning after an indulgent evening.
Preparation time 45 minutes + 20 minutes chilling
Total cooking time Nil
Serves 12
100 g (3 1/4 oz) sugar
6 eggs, separated
100 ml (3 1/4 fl oz) bourbon
100 ml (3 1/4 fl oz) brandy
300 ml (10 fl oz) full-fat milk
3/4 teaspoon ground nutmeg
100 ml (3 1/4 fl oz) cream, for whipping
l/4 teaspoon ground nutmeg, to finish
1 In a large bowl, whisk the sugar and egg yolks until thick and very
pale in colour.
2 Add the bourbon and brandy in small amounts, beating between additions
(if added too quickly, the alcohol will thin the yolk mixture and it will
separate). Cover with plastic wrap and chill for 20 minutes.
3 Just before serving, stir in the milk and nutmeg. In a clean, dry
bowl, whisk the egg whites until they just form soft peaks. In a separate
bowl, whisk the cream until it just holds peaks. With a large metal spoon
or plastic spatula, fold the cream into the mixture, followed by the egg
white.
4 Serve immediately in wine glasses and sprinkle with a little nutmeg.
If left to stand, stir before serving. |