RE: Christmas menu? [recipes] (LONG)

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Get-ahead Potatoes

 

Preparation time: 10min; cooking time: 10min; serves 8

 

1.5kg (3 lb) very large roasting potatoes — around 450g (1 lb) each —peeled

and quartered.

 

Put the potatoes into a pan of cold salted water, bring to the boil and cook

for 6mm. Drain well. Spread out on a baking sheet, cool and open freeze.

When solid, put into a plastic bag and freeze for up to a month.

 

GLAZED PARSNIPS AND CARROT WITH GINGER

 

 

Total prep time: 40 mins.

 

Serves 4

 

12 small parsnips, topped, tailed and trimmed

12 small carrots, topped, tailed and trimmed

50g (2az) unsalted butter

4 tbsp olive oil

2 tbsp honey

2.5cm (1 in) piece root ginger, peeled and finely grated

2 tsp fresh thyme leaves

Grated zest and juice of 1/2 lemon

1 tbsp finely chopped flat-leaf parsley leaves

Salt and freshly ground black pepper

 

1. Preheat the oven to 190°. Cook the parsnips and carrot in separate pans

of boiling, salted water until just cooked. Drain and place in an ovenproof

dish.

2. In a small pan, heat the butter olive oil, honey, ginger and thyme until

bubbling. Season, add lemon juice and zest and drizzle over the vegetables.

3. Cook in the oven for 20-25 mins or until the vegetables are golden and

caramelized. Serve garnished with chopped parsley.

Luxury Bread Sauce

 

Crème fraiche makes this recipe extra creamy

 

Preparation time: 10min; cooking time: 15min

 

Serves 8

 

1 onion, peeled and quartered

4 cloves

450ml (3/4 pint) milk

175g (6oz) fresh white breadcrumbs

50g (2oz) butter

200ml tub full-fat crème fraiche

 

1.Stud the onion with the cloves. Put into a small pan with the bay leaf and

add the milk. Gently heat on the lowest possible setting for 15min to let

the flavours infuse.

2. Take pan off heat and discard the onion and cloves, then add the

breadcrumbs and butter and season. Stir in the crème fraiche, then cool,

cover and chill for up to two days.

 

 

Orange, Sage and Thyme Stuffing

 

Preparation time: 10min; cooking time: 5min; serves 8

 

2tbsp olive oil

1 large onion, finely chopped

2 garlic cloves, crushed

75g (3oz) fresh white breadcrumbs

Finely grated zest of 1 orange, plus 2-3 tbsp juice

2 level tbsp each finely chopped fresh thyme and sage

1 medium egg yolk, beaten

 

Heat the oil and fry onion and garlic gently for 5min to soften but not

brown. Put the remaining ingredients into a large bowl. Add the onion

mixture, season and stir to bind, adding more orange juice if needed.

RED ONION AND RED WINE GRAVY

 

 

Ready in 35 minutes

 

 

Serves 4

 

2 tbsp olive oil

2 red onions cut into thin wedges

200ml/7fl oz red wine

500m1/18fl oz vegetable stock

1/2 tbsp plain flour

25g/1oz chilled butter, cut into cubes

 

I Heat the oil in a large frying pan, add the onion wedges, cover and cook

for 10 minutes, stirring occasionally Remove the lid from the pan and cook

the onion for a further 5 minutes. Add the red wine, bring to the boil and

boil for 2 minutes. Add the vegetable stock and simmer for 10 minutes.

 

2 In a small bowl, mix the flour and butter to a paste. Gradually whisk

small amounts of the paste into the gravy. Bring to the boil, whisking until

the gravy becomes glossy and thick. Simmer for 2 minutes.

 

 

Rosemary Roast Potatoes

 

 

Cooking time: 1 hr 30min

 

Serves 8

 

50g (2oz) beef dripping or goose fat

2 level tsp sea salt

5 rosemary sprigs, stripped

 

Preheat oven to 200° (180° fan oven). To serve, heat the beef dripping or

goose fat in a roasting tin for 7min until hot. Tip in the frozen potatoes

and roast for 30 min, then sprinkle with the salt and three-quarters of the

rosemary. Turn if needed and continue roasting for 30mm. Check, turn again,

then roast for a further 20min until crisp. Scatter with the remaining

rosemary and serve.

 

 

 

 

Jinnie the Perky Goth

 

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