Christmas Recipes & Crafts (2015)

Superb Sides & Sauces

Perfect Roast potatoes

Mashed Sweet Potatoes

Braised Red Cabbage

Sugar-glazed Parsnips

Sticky Carrots with Whisky & Ginger Glaze

Pecan-glazed Brussels Sprouts

Cranberry Sauce

Garlic Mushrooms with Chestnuts

Rich Onion Gravy

Mango & Macadamia Stuffing

Perfect Roast Potatoes

With a crisp, golden crust and steaming hot and fluffy white flesh, roast potatoes are the ideal accompaniment to a traditional Christmas dinner.

SERVES 8 PREP 25 MINS COOK 1 HR 25 MINS

70 g/2½ oz goose fat

1 tsp coarse sea salt

1 kg/2 lb 4 oz even-sized floury potatoes

fresh rosemary sprigs, to garnish

1.Preheat the oven to 230°C/450°F/Gas Mark 8. Put the fat in a large roasting tin, sprinkle generously with the salt and place in the preheated oven.

2.Meanwhile, bring a large saucepan of water to the boil, add the potatoes, bring back to the boil and cook for 8-10 minutes until parboiled. Drain well and, if the potatoes are large, cut them in half. Return the potatoes to the empty pan and shake vigorously to roughen them on the outside.

3.Arrange the potatoes in a single layer in the hot fat and roast in the preheated oven for 45 minutes. If they look as if they are beginning to char around the edges, reduce the oven temperature to 200°C/400°F/Gas Mark 6. Turn the potatoes over and roast for a further 30 minutes until crisp. Garnish with rosemary sprigs and serve immediately.

Tip

Toss the parboiled potatoes in a little English mustard powder to give an extra golden crust. If you can’t get goose fat, use the same quantity of duck fat or 5 tablespoons of olive oil instead.

Mashed Sweet Potatoes

This tasty mash is a delicious accompaniment to any roast meat, and its lovely warm colour will enhance the Christmas dining table.

SERVES 4 PREP 10 MINS COOK 25 MINS, PLUS STANDING

70 g/2½ oz butter, softened

2 tbsp chopped fresh parsley

900 g/2 lb sweet potatoes, scrubbed

1.Reserving 25 g/1 oz, put the butter into a bowl with the parsley and beat together. Turn out onto a square of foil or clingfilm, shape into a block and transfer to the refrigerator to chill until required.

2.Cut the sweet potatoes into even-sized chunks. Bring a large saucepan of water to the boil, add the sweet potatoes, bring back to the boil and cook, covered, for 15-20 minutes until tender.

3.Drain the potatoes well, then cover the pan with a clean tea towel and leave to stand for 2 minutes. Remove the skins and mash with a potato masher until fluffy.

4.Add the reserved butter to the potatoes and stir in evenly. Spoon the mash into a serving dish and serve hot, topped with chunks of parsley butter.

Braised Red Cabbage

Slow cooked lightly spiced red cabbage is the ideal accompaniment to rich meat dishes such as pork goose game or even sausages.

SERVES 4 PREP 15 MINS COOK 50-55 MINS

25 g/1 oz butter

1 large red onion, thinly sliced

450 g/1 lb red cabbage, outer leaves removed

5 tbsp vegetable stock

¼ tsp ground cinnamon

5 juniper berries, lightly crushed

finely grated rind and juice of ½ orange

2 tsp soft brown sugar

300 g/10½ oz firm ripe plums, stoned and halved or quartered if large

salt and pepper (optional)

1.Melt the butter in a saucepan. Add the onion, cover and cook gently for 5 minutes until soft. Meanwhile, quarter and core the cabbage and shred finely.

2.Add the cabbage to the pan with the stock, cinnamon, juniper berries, orange rind and juice and sugar. Mix well. Cover and cook over a low heat for 35 minutes.

3.Stir in the plums and season with salt and pepper, if using. Cover and cook for a further 10-12 minutes until tender. Serve immediately.

Vacation

Replace the plums with a peeled, cored and chopped cooking apple, adding it with the cabbage. A little red wine vinegar, stirred in with the orange rind and juice, will bring out all the other flavours and add extra bite.

Sugar-glazed Parsnips

Parsnips are a vastly underrated vegetable, whose inherent sweetness is emphasized with the addition of a deliciously sticky sugar glaze.

SERVES 8 PREP 5 MINS COOK 50 MINS

24 small parsnips

1 tsp salt

115 g/4 oz butter

115 g/4 oz soft light brown sugar

1.Place the parsnips in a saucepan, add just enough water to cover, then add the salt. Bring to the boil, reduce the heat, cover and simmer for 20-25 minutes, until tender. Drain well.

2.Melt the butter in a heavy frying pan or wok. Add the parsnips and toss well. Sprinkle with the sugar, then cook, stirring frequently to prevent the sugar sticking to the pan or burning, for 10-15 minutes until golden and glazed. Transfer to a warmed serving dish and serve immediately.

Variation

Replace the brown sugar with honey or maple syrup. both will give beautifully caramelized roast parsnips, the perfect addition to a delicious Christmas dinner.

Sticky Carrots with Whisky & Ginger Glaze

Sweet carrots are given added zing with a spicy whisky glaze, making them a worthy accompaniment to the Christmas roast meats.

SERVES 2-3 PREP 15 MINS COOK 20 MINS

1 tsp sugar

½ tsp pepper

good pinch of sea salt flakes

4 tbsp groundnut oil

3 tbsp lightly salted butter

4 large carrots, sliced diagonally into 1-cm /½-inch rounds

2-cm/¾-inch piece fresh ginger, cut into batons

2 tbsp whisky

125 ml/4 fl oz chicken stock

1.Mix the sugar, pepper and salt together in a bowl and set aside until needed.

2.Heat the oil with half the butter in a large frying pan. Add the carrots in a single layer and sprinkle with the sugar mixture. Cook over a medium-high heat for 3 minutes, then start turning the slices with tongs and reduce the heat if necessary. When brown on both sides and starting to blacken at the edges, transfer to a plate.

3.Wipe out the pan with kitchen paper. Add the ginger and cook over a medium-high heat for 1-2 minutes, until golden. Add to the carrots.

4.Add the remaining butter, the whisky and stock. Bring to the boil, then reduce the heat and simmer for 3 minutes or until syrupy. Return the carrots and ginger to the pan and swirl with the syrup for 1 minute. Serve immediately.

Pecan-glazed Brussels Sprouts

Perfectly cooked nutty-flavoured Brussels sprouts are given some extra festive crunch with the addition of golden toasted pecan nuts.

SERVES 6 PREP 15 MINS COOK 35 MINS

650 g/1 lb 7 oz Brussels sprouts

125 ml/4 fl oz water

55 g/2 oz unsalted butter

70 g/2½ oz soft light brown sugar

3 tbsp soy sauce

¼ tsp salt

60 g/2¼ oz finely chopped pecan nuts, toasted

1.Cut off the stem ends of the sprouts and slash the base of each sprout with a shallow ‘X’. Bring the water to the boil in a large saucepan; add the sprouts, cover, then reduce the heat and simmer for 8-10 minutes, or until the sprouts are slightly softened, then drain and set aside.

2.Melt the butter in a frying pan and stir in the sugar, soy sauce and salt. Bring to the boil, stirring constantly. Add the nuts, reduce the heat and simmer, uncovered, for 5 minutes, stirring occasionally. Add the sprouts and cook over a medium heat for 5 minutes. Stir well before serving.

Variation

For a more traditional finish to this dish, you could substitute the pecan nuts with chopped or flaked blanched almonds.

Cranberry Sauce

Succulent and zingy cranberry sauce is the perfect accompaniment to roast turkey - and you can use any leftovers in the turkey sandwiches!

SERVES 8 PREP 20 MINS COOK 5 MINS

thinly pared rind and juice of 1 lemon

thinly pared rind and juice of 1 orange

350 g/12 oz cranberries, thawed if frozen

140 g/5 oz caster sugar

2 tbsp arrowroot, mixed with 3 tbsp cold water

1.Place the lemon rind and orange rind in a heavy-based saucepan. Add the cranberries, lemon juice, orange juice and sugar to the pan and cook over a medium heat, stirring occasionally, for 5 minutes, or until the berries begin to burst.

2.Strain the juice into a clean saucepan and reserve the cranberries. Stir the arrowroot mixture into the juice, then bring to the boil, stirring constantly, until smooth and thick. Remove from the heat and stir in the reserved cranberries.

3.Transfer the cranberry sauce to a bowl and leave to cool, then cover with clingfilm and chill in the refrigerator until ready to use.

Garlic Mushrooms with Chestnuts

That all-time favourite, garlic mushrooms, is given a festive twist with the addition of chestnuts, cream and a splash of white wine.

SERVES 4 PREP 15 MINS COOK 15 MINS

55 g/2 oz butter

4 garlic cloves, chopped

200 g/7 oz button mushrooms, sliced

200 g/7 oz chestnut mushrooms, sliced

4 tbsp dry white wine

100 ml/3½ fl oz double cream

300 g/10½ oz canned whole chestnuts, drained

100 g/3½ oz chanterelle mushrooms, sliced

salt and pepper (optional)

chopped fresh parsley, to garnish

1.Melt the butter in a large saucepan over a medium heat. Add the garlic and cook, stirring, for 3 minutes, until soft. Add the button mushrooms and chestnut mushrooms and cook for 3 minutes.

2.Stir in the wine and cream and season with salt and pepper, if using. Cook for 2 minutes, stirring, then add the chestnuts and the chanterelle mushrooms. Cook for a further 2 minutes, stirring, then remove from the heat and transfer to a warmed serving dish. Garnish with chopped fresh parsley and serve.

Rich Onion Gravy

The secret to well-flavoured gravy is to use a really good-quality stock - home-made if possible.

SERVES 8 PREP 15 MINS COOK 1 HR 25 MINS

2 tbsp sunflower oil

450 g/1 lb onions, thinly sliced

2 garlic cloves, crushed

1 tbsp sugar

25 g/1 oz plain flour

150 ml/5 fl oz red wine

600 ml/1 pint boiling beef stock

2 tsp Dijon mustard

pinch of gravy browning (optional)

salt and pepper (optional)

1.Heat the oil in a large, heavy-based saucepan. Add the onions, garlic and sugar and fry over a low heat for 30 minutes, stirring occasionally, until very soft and light golden in colour.

2.Stir in the flour and cook for 1 minute. Add the wine and bring to the boil, then simmer and beat until the mixture is smooth. Add 150 ml/5 fl oz of the stock and bring back to the boil. Simmer and beat again to mix thoroughly.

3.Stir in the remaining stock, mustard and gravy browning, if using. Bring back to the boil and season with salt and pepper, if using.

4.Simmer for 20 minutes and serve immediately.

Mango & Macadamia Stuffing

Much of the appeal of the Christmas turkey is the stuffing, for which there are many variations. The exotic flavours make this one a bit different.

SERVES 4-6 PREP 10 MINS COOK 30 MINS

10 g/¼ oz butter, for greasing

25 g/1 oz butter

1 small onion, finely chopped

1 celery stick, diced

175 g/6 oz fresh white breadcrumbs

1 egg, beaten

1 tbsp Dijon mustard

1 small mango, peeled, stoned and diced

85 g/3 oz macadamia nuts, chopped

salt and pepper (optional)

1.Preheat the oven to 200°C/400°F/Gas Mark 6. Grease a 750-ml/1¼-pint ovenproof dish.

2.Melt the butter in a saucepan, add the onion and fry, stirring, for 3-4 minutes until soft. Add the celery and cook for a further 2 minutes.

3.Remove from the heat and stir in the breadcrumbs, egg and mustard. Add the mango and nuts, then season to taste with salt and pepper, if using.

4.Spread the mixture in the prepared dish and bake in the preheated oven for 20-25 minutes until golden and bubbling. Serve hot.

Tip

You can use some of the mixture to stuff the neck end of the bird before roasting, and bake the remainder of the stuffing according to the recipe, or you can roll it into walnut-sized balls and bake it in the oven for 15-20 minutes.