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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
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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
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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
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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,
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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