December 22, 2017
Easy Christmas Recipes!
Christmas isn’t Christmas until all the food is laid on the table! Traditional Christmas recipes are still made in most households around the world. Be it your great nan’s recipes or aunt Susan’s succulent turkey recipe! But, what’s the harm in trying something new? A mix of the old and new could be a great way to start a new tradition. Let’s look at some mouth-watering recipes!
One Tray Christmas Dinner
Things you’ll need:
1 Aluminium Tray
2 Turkey Breasts
50 ml Milk
500 ml Boiled Water
1 Stock Cube
Place the carrots and parsnips which have been cut into batons and the potatoes into wedges in the
Aluminium tray. Add two tablespoons of oil into two ramekins and add them to the tray.
Drizzle your veggies with oil and honey. Then put your tray into to oven for 10 minutes at 220°C.
Next, we’re going to crack on with the stuffing. In a cup, chop onions, parsley, breadcrumbs, Dijon
mustard, salt, pepper and one sausage. Mix everything well until you have a paste. Place the stuffing
on your turkey breast then wrap the meat around it.
In a cup, put one heaped tablespoon of plain flour, one egg and 50 ml of milk then whisk until you have a smooth batter.
Get your tray out of the oven, place your turkey on the veggies, and get your Yorkshire batter into the foil ramekins. Drizzle everything with some oil, salt and pepper and bake at 220°C for another 25 minutes.
After 10 minutes, get your turkey and some veggies into foil and pop them back into the oven so they don’t cool down. With the remaining veggies in your tray, add 500ml of boiling water and one stock cube. Cool until warm and has a rich brown colour. Finally plate up and drizzle your gravy on your serving. Bon appetite!
Pigs In Blankets and Cranberry Dip
Things you’ll need:
18 Chipolata Sausages
18 Rashers- Smoked Streaky Bacon
500g Fresh Cranberries
70g Caster Sugar
50ml Ruby Port
Wrap your sausages in bacon and arrange them to your liking on a baking tray. Pierce three of them at one go with a cocktail stick and repeat until everything is secure. Between every second sausage, place a bay leaf then form a nest with the thyme and rest it on top of the sausages. Drizzle with oil then bake at 200°C for 35 minutes.
Heat a pot on the stove and get your cranberries in, add your caster sugar, ruby port and clementine juice and zest. Bring the mixture to a boil and serve in a bowl with the pigs in blankets.
Mini Yule Logs
3 Large Eggs
75g Caster Sugar
25g Cocoa Powder
1 tsp. Cinnamon
½ tsp. Ground Ginger
Pinch- Ground Cloves
60g Dark Chocolate (at least 70% cocoa solids)
100g Unsalted Butter
180g Icing Sugar
2 tbsp. Brandy
115ml Double Cream
100g Milk Chocolate
Separate the egg white from the yolk and place them in two different bowls. Wisk the egg whites until the peaks have formed and add 25g of caster sugar. Whip the egg yolks with 50g of caster sugar until creamy. Add to the yolk mixture, the cocoa powder, cinnamon, ground ginger and ground cloves. Sift the spices into the egg yolk mixture then gently fold the mixture into a light mousse. Add your egg white mix in three stages until it starts to look fluffy. Pour the batter on a greased tray and bake at 180°C for 10-12 minutes.
Remove your sponge from the oven and let cool.
Melt the dark chocolate over boiling water. Get a bowl and add the softened unsalted butter, then beat until it’s gone pale and fluffy. Sieve the icing sugar in two stages, mixing the butter and sugar well. Next, add the brandy and mix it well until the mixture has slightly loosened up. Next, add the chocolate in and mix.
On your cooled sponge, you can now spread a thin layer of your buttercream until the sponge is fully covered. With a sharp knife, trim off the uneven edges. Then cut your sponge into equal rectangles and start rolling them individually.
On low heat, heat the double cream until little bubbles start to form. In a bowl, break up your chocolate and add the cream. Let it sit for 1 minute then mix.
Once the ganache is ready, spread it over each individual log with a spoon and let it sit for a few minutes. Get a fork or toothpick and drag marks over them to get the log look. And there you have it, looking all yummy and ready to eat!