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Braised Red Cabbage & apple

>> Saturday 26 December 2009

This is a great side dish for a roast meal, particularly pork, while I love serving this as a side on Christmas day. 


Ingredients:

2 red onions
1 red cabbage
1 apple (pink lady)
1 tbsp muscavado sugar
2 tbsp red wine vinegar 
1 tsp mixed spice

Method:

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Christmas Chocolate Yule Log

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Christmas Pudding without suet (plenty of alcohol though)

Christmas Pudding

(to follow)

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Lemon ginger crunch cheesecake

>> Thursday 24 December 2009

This lemon cheesecake has a strong and smooth lemon flavour, which is supported perfectly by the ginger base.

Serves 6
Preperation: 30 minutes plus time for freezing.

Ingredients:

300g of ginger crunch biscuits
75g of butter
300g of philadelphia cream cheese
200g of icing sugar
100g of mascarpone
100ml of double cream
3 lemons (jest and juice required)
1tbsp on caster sugar

Method:

Crush the biscuits with a rolling pin, or your method of choice, until they resemble crumbs with the occasional bigger piece perfectly fine.
Melt the butter and mix together with the crushed biscuits.
Place in a round cake tin and push down to form a smooth base.
Put the tin in the fridge while you make the cream.
Add the icing sugar, philadelphia and mascarpone and whisk until it becomes a smooth cream - this is hard work at first but persist and whisking will become easier.
Seperately whisk the double cream and once thick add the jest and juices of two lemons.
Now fold this in to the cream cheese mixture until well combined.
Take the cake tin from the fridge and add the lemon cheesecake mixture - smooth the top and place in the freezer.
Finally, over a heat use a small amount of water to melt the caster sugar. Add the juice from the remaining lemon and heat until the mixture begins to caramalise. Take off the heat and allow the mixture to call.
Briefly take the cheesecake out of the freezer and using a teaspoon drizzle the cooled lemon mixture over the surface.

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Rich Rocky Road Recipe

>> Wednesday 23 December 2009

At Christmas you are allowed to indulge on treats such as this rocky road, which has been adapted from a recipe by the delightful Nigella Lawson.

Ingredients:


300g of good quality chocolate - as dark as your tastes dictate
125g of softened butter
2 generous tablespoons of golden syrup
100g of fruit soaked in brandy (sultanas and cherrys for example)
100g of small marshmallows
150g of roughly crushed biscuits (ginger crunch and digestives work superbly)

Method:

Place the butter, chocolate and syrup in a bowl and place on top of a saucepan of simmering water. Mix together until a liquid. Now add all the other ingredients and mix together until all is covered in chocolate.

Now pack together in a foiled tin. (The foil will make it easier to remove the mixture for cutting into desired pieces when chilled)

Place in a fridge for at least three hours. Once chilled dust with icing sugar for presentation.

If kept out of the fridge this biscuit will not melt, but it is nicer to be relatively chilled.

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Brandy Cream Recipe - Ideal for Yule Logs

I decided this year to fill my Christmas yule log creation (recipe to follow) with some brandy cream. I am so pleased with how it tastes I am sharing it with you all:

Ingredients:

200g pot of mascarpone
250ml double cream
3 heaped tablespoons of icing sugar
1 large tablespoon of brandy

Method:

Combine the all ingredients in a large bowl and whisk furiously until thick enough that the cream doesn't fall off the whisk. How simple is that? Use in a cake, or serve up alongside Christmas pudding


Alternatively, you can use single cream for those watching their wasteline, although brandy cream should only ever be a rare indulgance anyway. Also, use good cocoa powder if you want a dark cream, while substitue the brandy for your liquor of choice.

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Roast potatoes

>> Wednesday 16 December 2009

A roast dinner is not complete without flavoursome and hopefully crispy roast potatoes. You can't go wrong with this method, although it is of course best if you prepare these in the same tin as a joint of beef or a leg of lamb for example.


Crispy roast potatoes (to serve 4)

Ingredients

6 large potatoes (Maris Piper works superbly, but try whatever you have available)
two tablespoons of oil
25g butter
fresh rosemary
dried rosemary
salt and pepper to taste

Method

  1. Quarter the potatoes and place them in cold water with salt added according to your taste. Bring to the boil and then turn down the heat to simmer for five minutes.
  2. Turn on the oven to 200 degrees and add half of the oil to a roasting tin. Place the tin in the oven so that the oil is hot.
  3. Strain the water from the potatoes and while holding the lid on give the potatoes a good shake in the pan. Add the remaining oil, butter and rosemary and give another quick shake.
  4. Bring out the pan of hot oil and add the potatoes carefully as the oil may splatter.
  5. Holding the pan with the oven gloves give it a shake and before the oil loses too much heat return it to the oven.
  6. After 20 minutes turn the potatoes over and return to the oven. Turn the oven up to max and cook for another 20 minutes until the potatoes appear crispy and golden brown.

If you are cooking a piece of meet at the same time, do as above, but add to the oil of the meat instead for extra flavour. 
You'll need to take the meat out before turning up the heat towards the end of this method.

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Rabbit coconut curry recipe

>> Sunday 13 December 2009

I think rabbit accompanies coconut so well, but of course it can be replaced by your meat of choice if you are not a fan of rabbit, while it even works well with potato in a vegetable curry!


Ingredients
500g of rabbit meat roughly chopped (with bones if you don't mind picking them out)
400ml of chicken stock
1 onion
2 chilies (strength depending on your tastes)
1 tbsp of desiccated coconut 
3 cloves
4 greed cardamon pods
10 coriander seeds
1 tsp of cumin seeds
1 heaped tsp of turmeric
1 tsp of ginger powder
1 tsp of coriander powder
1 tsp of chili powder
1 tsp of garam masala 

Method
salt and pepper to taste
Coconut cream (either a can or in the solid form)

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Honey and orange marinated gammon

Honey and orange marinated gammon recipe - perfect for a sumptuous roast or to serve cold, as our house love to do for tea on Christmas Day.


Ingredients 

1kg piece of unsmoked gammon joint
4 cloves
10 peppercorns
10 coriander seeds
1 tbsp orange marmalade
1 tbsp of honey 
1 tsp of grated orange rind
1 tsp of grated ginger
juice of half an orange
one slice of orange for garnish

Method

This is simple. Combine all the ingredients together (apart from the orange slice), mix well and then smear all over the gammon. It is quite runny so there will be plenty of juice in the pan. Place the orange slice on top before covering loosely with tin foil and place in a preheated oven (190 degrees) for 140 minutes. Take the foil off for the last hour to allow the top of the meat form a lovely crust. Also baste throughout with the juices. 

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