Recipes Holiday
Chestnut Soup
# Pre-heat the oven to 400F, Gas Mark 6, 200C
# With a sharp knife, make a slit in the outer skin of the chestnuts
# Arrange chestnuts on a baking sheet and bake in the pre-heated oven until the skins crack
# Peel off the two layers of skin off the chestnuts while they are still h
(by user) Salmon Mousse with Avocado
# Drain and mash the salmon
# Halve the avocados, slice thinly, and dip in the lemon juice
# Lightly oil a 2 pint (1 litre) souffl dish
# Gently melt the butter in a saucepan, blend in the flour, and cook for one minute
# Add the milk, stirring continuously until the sauce th
(by user) Roast Goose
# Pre-heat oven to 425F, Gas Mark 7, 220C
# Remove the neck, giblets and any excess fat from the body cavity of the goose
# Rinse, then dry with kitchen paper
# Season cavity with salt and pepper
# Prick the skin all over with a fork and rub with salt
# Place the goose o
(by user) Roast Partridge on a bed of Liver Pate
# Pre-heat oven to 450F, Gas Mark 8, 230C
# Season the partridges with salt and pepper
# Put a knob of butter inside the birds and put 2 slices of bacon on their breast
# Stand on a trivet in a roasting tin, baste with melted butter, and cook in the pre-heated oven for 10 minutes,
(by user) Glazed Chestnuts
# Put the chestnuts into a saucepan and cover with cold water
# Bring to the boil, peel off both layers of skin while the chestnuts are still hot, return to the pan and re-boil
# Drain off the water then slowly cook the chestnuts in stock for 30-40 minutes or until tender
# Drain
(by user) Bread Sauce
# Stud the prepared onion with the cloves
# Place in a pan with the milk and bay leaf
# Bring to the boil, remove from heat, cover and infuse for about 20 minutes
# Remove the onion and bay leaf then add the breadcrumbs, butter and seasoning
# Simmer for about 5 minutes, stir
(by user) Roast Loin of Pork with Prune and Apple Stuffing
# Make deep and close cuts in the pork skin to make crackling
# Open the soaked prunes and flatten
# Make a deep slit in the thick portion of pork flesh to form a pocket
# Insert the flattened prunes and chopped apples in alternate layers
# Roll the meat firmly around the fil
(by user) Vegetarian Christmas Roast
# Put the lentils, sliced onion and bayleaf in a pan of water, bring to the boil and continue boiling until they are well softened
# Remove the bayleaf then drain and mash the onion and lentils
# Add the nuts to the lentil puree then stir in the herbs, wine and seasoning
# For the
(by user) Chestnut Loaf
# Boil and mash the potatoes, boil and mash the turnip and lightly fry the onion
# Pre-heat the oven to 345F, Gas Mark 4, 180C
# Mix together the potato, onion, turnip, chestnut puree, breadcrumbs and herbs
# Season to taste
# Lightly beat the egg and blend it into the mixtur
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Festive Salad
# Put all the ingredients in a large salad bowl and mix well
# Season to taste and serve cold
# To store, put the salad into an air-tight container and keep in refrigerator for up to 3 days
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Honey Roast Duck with Port and Orange Sauce
# Pre-heat the oven to 325F, Gas Mark 3, 170C
# Wipe the duck inside and out and sprinkle with salt and pepper
# Put the duck on a rack in a roasting tin and roast for 2 hours
# Mix the honey and the 4 tbsps. of duck stock together
# Prick the duck skin with a fork and brush
(by user) TAG: sauce, roast, honey, ,
Roast Pheasant with Wine Sauce
# Wash and dry the birds and season inside and out with salt and pepper
# Melt half the butter in a roasting pan, add the pheasants and brown on all sides
# Arrange the bacon rashers on the pheasant breasts then slowly pour the wine over them
# Add the thyme and bouquet garni and
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Game Chips
# Wash and peel the potatoes and cut into very thin rounds
# Soak the potato slices in cold water then dry on absorbent kitchen paper
# Deep-fry for about 3 minutes then dry on absorbent paper
# Deep-fry rapidly for a further 2-3 minutes or until crisp and brown just prior to serv
(by user) Little Christmas Puddings
# Put the sultanas, raisins, peel, breadcrumbs, cinnamon, cherries, almonds, nutmeg, currants and suet into a large bowl and mix well
# Add the stout, brandy and eggs and mix again
# Grease 8 small bowls or teacups and divide the mixture between them
# Cover each individual bowl o
(by user) Mince Pies with Shortcrust Pastry
# Roll out the pastry to about one eighth of an inch in thickness
# Using a 3 inch and a two and a quarter inch cutter, stamp out 20-22 larger and smaller rounds
# Line tow and a half inch patty pans with the large rounds
# Fill the rounds with mincemeat
# Damp the edges of t
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Almond Paste
# Sift the icing sugar into a bowl then add the ground almonds
# Stir the egg into the almonds and sugar then add the vanilla essence and enough lemon juice to make a stiff dough
# Shape into a ball and knead lightly
(by user) Royal Icing
# Sift the sugar into a mixing bowl
# Stir the egg whites in a separate bowl just sufficiently to break them up
# Add half of the sifted sugar, mix well then stir briskly until the mixture becomes smooth, glossy and white
# Cover the bowl with greaseproof paper and leave for an ho
(by user) Syllabub
# Stir together the lemon juice, grated lemon rind, sherry and sugar until the sugar has dissolved
# Blend in the cream and whip lightly
# Crush the ratafias and place in the bottom of individual dishes
# Arrange the syllabub on top of the ratafias , decorate with lemon slices and
(by user) Cranberry Chutney
# Put the cranberries in a preserving pan and just cover with vinegar
# Simmer gently until tender
# Add the remaining ingredients and cook until a thick mixture is formed
# Bottle in clean, warmed jars, while the chutney is hot, and close securely
(by user) Good-bye Turkey Curry
# Warm the oil in a pan and gently fry the onions until golden
# Add the curry powder and flour, stir and cook for a further 2 minutes
# Pour in the stock and cook, stirring occasionally, until it thickens
# Stir in the rest of the ingredients, excluding the turkey meat, and cook
(by user) Roast Sirloin of Beef with Horseradish Cream
# #for the meat
# Pre-heat the oven to 425F, Gas Mark 7, 210 C
# Weigh the meat and place in a roasting tin, adding a little dripping if very lean
# Roast in the centre of the pre-heated oven for 20 minutes per lb. plus 20 minutes for a medium done joint
# # for the horseradi
(by user) Brandy Truffles
# Mix together the cake crumbs and ground almonds
# Melt the jam and add to the mixture together with the brandy and mix again to form a stiff mixture
# Divide the mixture into about 20 small balls then roll in the chocolate vermicelli
(by user) Date and Walnut Squares
# Put the margarine, lard and syrup into a bowl and cream together
# Add the flour, egg, baking powder, walnuts, dates and enough milk to mix into a stiff mixture
# Grease a swiss roll tin and spread the mixture evenly on it
# bake in a pre-heated oven at 400F, Gas Mark 6, 200C fo
(by user) Chocolate and Mint Creams
# Gradually fold in the egg white into 6 oz. of the icing sugar until stiff
# Add the rest of the icing sugar and the peppermint essence then knead to form a stiff paste
# Divide the paste into three pieces, adding red colouring to one, green colouring to a second and leaving the third
(by user) Brandy Snaps
# Warm together the sugar and syrup until melted then remove from heat
# Blend in the flour, nutmeg, ginger and lemon then add the brandy
# Beat well together then drop teaspoonfuls of the mixture, well spaced apart on to greased baking sheets
# Bake at 350F, Gas Mark 4, 180C for
(by user) Turkish Delight
# Soak the gelatine in half the water
# Pour the remaining water into a saucepan, add the sugar and heat gently while stirring until the sugar is dissolved
# Add softened gelatine and stir into the syrup
# Simmer gently for 20 minutes then add the lemon juice
# Pour half the
(by user) Savoury Cheese Nibbbles
# Put the flour in a bowl and rub in the butter
# Add the grated cheese, salt and pepper, then mix to a stiff paste by adding a little milk
# Roll out to a thickness of about an eighth on an inch on a lightly floured board
# Cut into smallish rounds and prick with a fork to preven
(by user) Chicken and Mushroom Vol-au-vent
# Put the chicken and giblets into a large saucepan then add bay leaves, salt, pepper, onion and carrots
# Add water, cover the saucepan and cook over a gentle heat for one and a half to two hours or until the chicken is tender
# Heat the oven to 450F, Gas Mark 8, 240C
# On a ligh
(by user) Party Sausage Rolls
# Add the herbs to the sausagemeat and mix together
# Divide into 4 quarters and roll each quarter into a thin sausage shape on a lightly floured board
# Sift the flour into a mixing bowl, add the salt and pepper, then rub in the lard and margarine
# Add sufficient water to knead
(by user) Christmas Bread
# Add a pinch of salt to the flour and sift into a bowl
# Dissolve the yeast in a cupful of warm water and stir into the flour
# Set aside in a warm place for one hour
# Add the sugar to the dough mixture then stir in the creamed butter, currants, candied peel, nutmeg and beaten e
(by user) Bloody Mary
# Squeeze the juice of half a lemon into a cocktail shaker then add the tomato juice and ice cubes
# Add a couple of drops of Worcestershire sauce and Tabasco while being careful not to overdo the Tabasco then add a pinch of salt
# Close the shaker and mix well
# Pour into a tumbl
(by user) Christmas Party Punch
# Gently pour the wine into a saucepan and then add the sugar, cinnamon, cloves and thinly pared rind of one orange
# Place the pan over a gentle heat and increase the heat to near boiling point, being careful not to allow the wine to boil
# Add the brandy, Cointreau and water then sti
(by user) Chicken Bites
# Blend all the ingredients , appart from the parsley and breadcrumb mixture, together
# divide into 24 pieces and ,with floured hands, roll into small balls
# Roll the balls in the parsley and breadcrumb mixture
# Serve on cocktail sticks
(by user) Claret Cup
# Place all the ingredients, except sugar, into a punch bowl or large fruit bowl and mix together
# Add sugar to the bowl and mix again
# When serving add ice to individual glasses
(by user) Mulled Wine
# Wash the apple then stud with cloves and bake for about 10 minutes
# Pour the wine and sherry into a large boiling pan then stir in allspice, nutmeg and honey
# Add the part-baked apple then bring to the boil while stirring occasionally
# Reduce the heat and simmer for 10 minute
(by user) Egg Nog
# Beat the egg until stiff then slowly add the sugar
# Add the milk and brandy and mix again
# Pour into a tall glass and stir in the vanilla
# Dust the top with grated nutmeg and serve
(by user) Cheesy Sausage Burgers
# Mix together the sausagemeat, onion and stuffing
# Season with salt and pepper and shape into 8 burgers
# Fry in the oil for about 8 minutes each side or till cooked through
# Split the burger buns and toast lightly
# Place burgers in buns, top with a slice of cheese and gr
(by user) Tiny Toads
# Pre-heat oven to 425F, Gas Mark 7, 220C
# Place 12 well greased patty tins in the oven for 10 minutes
# Whisk egg, flour, seasoning and half the milk together until smooth
# Whisk in the rest of the milk
# Grill the sausages for 5 minutes then slice in half lengthways
(by user) Munchy Cups
# Pre-heat oven to 400F, Gas Mark 6, 200C
# Roll slices of bread thinly with rolling pin and butter both sides well
# Using a pastry cutter cut seven, one and a half inch ( 3.5 cm ) rounds from each slice
# Lightly grease 12 patty tins
# Place 6 overlapping circles round side
(by user) Sardine Whirls
# Pre-heat oven to 425F, Gas Mark 7, 220C
# Roll out each piece of pastry to 10 X 6 inches (25 X 15 cm )
# Mix all the rest of the ingredients, apart from egg, together and spread over the pastry to within half an inch ( 1 cm ) of edges
# Brush them with a little beaten egg, then
(by user)
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