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Christmas recipes
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AndrewA123
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We're opting for Scallops on Pea Puree with crispy pancetta for starter this year for a couple of reasons, 1) I'm cooking it, and 2) I, like Brash, am sick of the Melon and the Prawn Cocktail options which seem to have become the norm!
A bit more cooking than the other alternatives, but the Puree can be done in advance and the scallops take minimal cooking time.
A bit more cooking than the other alternatives, but the Puree can be done in advance and the scallops take minimal cooking time.
OP
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I'm not cooking, I offered but apparently my sister is coming round to cook a family meal so I'm banned as she doesn't think I can cook
I would see this as a God send..... more time to pay and watch tv
Sent from my GT-I9300 using Talk Photography Forums mobile app
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True but about the best present I'm likely to get this year would be what ever my secret Santa gets me
I wouldn't mind cooking as Ive got quite good at experimenting over the last year or so
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I'm not cooking, I offered but apparently my sister is coming round to cook a family meal so I'm banned as she doesn't think I can cook
she's seen your cake
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archangel
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Asparagus and artichoke salad with quail egg and pancetta
How to make asparagus and artichoke salad with poached quail eggs and pancetta
1. Remove the stalk and any hard outer leaves from the artichokes. Cut 1cm off the top and trim each leaf slightly, then rub lemon juice over the cut sides. Place in a pan of boiling salted water with a teaspoon of lemon juice and boil for 35-45 minutes, or until the heart is just tender. Remove and slice into 4-6, depending on size.
2. Next make the lemon reduction. Heat the lemon juice and zest in a small pan then add the olive oil and some salt and black pepper to season. Cook over a medium heat until reduced by half, stir in the basil then set aside to cool slightly.
3. In another pan, dry fry the pancetta over a high heat until crisp then set aside to drain on kitchen paper.
4. Blanch the asparagus in boiling water for 30 seconds, then plunge into iced water until needed.
5. Just before serving bring a shallow pan of water to the boil and add the vinegar. Crack the eggs into separate cups then lower gently into the water. Keep the water simmering and poach for 1-2 minutes, or until the whites are just setting. Remove and drain, then assemble the salad with the eggs on top. Drizzle with the lemon juice reduction and serve immediately.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
- 3 globe artichokes
- Juice of 2 large lemons
- Zest of 1 lemon
- Glug of olive oil
- A small handful basil leaves, chopped
- 100g sliced pancetta
- 350g asparagus spears
- 2 tsp vinegar
- 8 quail eggs
- Mixed salad leaves
How to make asparagus and artichoke salad with poached quail eggs and pancetta
1. Remove the stalk and any hard outer leaves from the artichokes. Cut 1cm off the top and trim each leaf slightly, then rub lemon juice over the cut sides. Place in a pan of boiling salted water with a teaspoon of lemon juice and boil for 35-45 minutes, or until the heart is just tender. Remove and slice into 4-6, depending on size.
2. Next make the lemon reduction. Heat the lemon juice and zest in a small pan then add the olive oil and some salt and black pepper to season. Cook over a medium heat until reduced by half, stir in the basil then set aside to cool slightly.
3. In another pan, dry fry the pancetta over a high heat until crisp then set aside to drain on kitchen paper.
4. Blanch the asparagus in boiling water for 30 seconds, then plunge into iced water until needed.
5. Just before serving bring a shallow pan of water to the boil and add the vinegar. Crack the eggs into separate cups then lower gently into the water. Keep the water simmering and poach for 1-2 minutes, or until the whites are just setting. Remove and drain, then assemble the salad with the eggs on top. Drizzle with the lemon juice reduction and serve immediately.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
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Christmas pudding ice cream.
Leftover Christmas pud, custard (packet, carton, whatever you usually use), any leftover brandy butter, cream etc.
Crumble pud into smallish pieces, stir in little bits of brandy butter (if you use it), add enough custard to make it vaguely liquidish (add any extra spirituous liquor that you fancy if for adult only consumption!!!) then freeze, stirring every 1/2 hour or so until it's frozen to the consistency required. Serve on top of mince pies... (Recipe can be made using mince pies instead of Christmas pud - serve with Christmas pud!!!)
Leftover Christmas pud, custard (packet, carton, whatever you usually use), any leftover brandy butter, cream etc.
Crumble pud into smallish pieces, stir in little bits of brandy butter (if you use it), add enough custard to make it vaguely liquidish (add any extra spirituous liquor that you fancy if for adult only consumption!!!) then freeze, stirring every 1/2 hour or so until it's frozen to the consistency required. Serve on top of mince pies... (Recipe can be made using mince pies instead of Christmas pud - serve with Christmas pud!!!)
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- The real Chris
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This is my all time favourite 
Ingredients:
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
lots of nuts
1 bottle Vodka
2 cups of dried fruit
Sample the vodka to check quality.
Take a large bowl, check the vodka again. To be sure it is the highest quality,
pour one level cup and drink.
Repeat.
Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar. Beat again. At this point it's best to make sure the vodka is shtill OK.
Try another cup .... just in case. Turn off the mixerer.
Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
Pick fruit up off the floor.
Mix on the turner.
If the fried druit gets stuck in the beaterers pry it loose with a sdrewscriver.
Sample the vodka to check for tonsisticity.
Next, sift two cups of salt.
Or something. Who cares.
Check the vodka.
Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven and wee in the fridge.
Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the vodka
Fall into bed.
Ingredients:
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
lots of nuts
1 bottle Vodka
2 cups of dried fruit
Sample the vodka to check quality.
Take a large bowl, check the vodka again. To be sure it is the highest quality,
pour one level cup and drink.
Repeat.
Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar. Beat again. At this point it's best to make sure the vodka is shtill OK.
Try another cup .... just in case. Turn off the mixerer.
Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
Pick fruit up off the floor.
Mix on the turner.
If the fried druit gets stuck in the beaterers pry it loose with a sdrewscriver.
Sample the vodka to check for tonsisticity.
Next, sift two cups of salt.
Or something. Who cares.
Check the vodka.
Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven and wee in the fridge.
Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the vodka
Fall into bed.
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lol - you know its xmas when that makes a reappearance
OP
archangel
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This is my all time favourite
Ingredients:
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
lots of nuts
1 bottle Vodka
2 cups of dried fruit
Sample the vodka to check quality.
Take a large bowl, check the vodka again. To be sure it is the highest quality,
pour one level cup and drink.
Repeat.
Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar. Beat again. At this point it's best to make sure the vodka is shtill OK.
Try another cup .... just in case. Turn off the mixerer.
Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
Pick fruit up off the floor.
Mix on the turner.
If the fried druit gets stuck in the beaterers pry it loose with a sdrewscriver.
Sample the vodka to check for tonsisticity.
Next, sift two cups of salt.
Or something. Who cares.
Check the vodka.
Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven and wee in the fridge.
Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the vodka
Fall into bed.
HAHAHAHA!
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This is my all time favourite
Ingredients:
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
lots of nuts
1 bottle Vodka
2 cups of dried fruit
Sample the vodka to check quality.
Take a large bowl, check the vodka again. To be sure it is the highest quality,
pour one level cup and drink.
Repeat.
Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar. Beat again. At this point it's best to make sure the vodka is shtill OK.
Try another cup .... just in case. Turn off the mixerer.
Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
Pick fruit up off the floor.
Mix on the turner.
If the fried druit gets stuck in the beaterers pry it loose with a sdrewscriver.
Sample the vodka to check for tonsisticity.
Next, sift two cups of salt.
Or something. Who cares.
Check the vodka.
Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven and wee in the fridge.
Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the vodka
Fall into bed.
Love it!
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Absolutelylol - you know its xmas when that makes a reappearance
gumbo-67
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I try and copy it or type it out later today .. it is worth it i have to say.
gumbo-67
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Country Pate
Makes enough to fill a 25*8*8 cm (10*3*3 in) earthenware terrine
12-16 rashers of unsmoked streaky bacon, rinded
675g pork belly or 575g lean shoulder of pork, chilled, then minced or chopped (I chopped, it takes a while!)
175 g pork fat (if using lean pork), chilled, then minced or chopped (ditto)
175g chicken livers, preferably soaked in milk for 24-48hrs
2 tsp salt
1-2tsp black pepper
knob of butter
2 onions, v finely chopped
3 tbsp brandy
3 tbsp port
3 garlic cloves, crushed (optional)
1 tsp dried mixed herbs
good pinch of ground allspice
1 tbsp chopped fresh parsley
2 tbsp white breadcrumbs
1 egg
fresh thyme sprig (optional)
1 bay leaf (optional)
Notes
Texture and consistency up to you
Pork meats can be bought pre-chopped or minced, best results = finely chopped by hand (ensures natural juices kept hence moister finish)
Cook at least 2-3days in advance of eating to give flavours time to amalgamate & improve
Instructions
Preheat oven to 180C/Gas 4
Line the terrine with the streaky bacon, saving 4 rashers for the top
If using the pork belly omit the fat
Chop and mix the meat (and fat if using) together until they are one mass
Remove the chicken livers from the milk and lightly dry, hand chop or blitz to a smooth paste in a food processor (preferred option)
It's now best to work the pate mix in a bowl over ice as this (chill) keeps a good, firm texture
Add the livers to the meat with the measured salt & pepper
Melt the butter in a pan, add the chopped onions
Cook for a few mins til softened
Add the brandy and increase the heat, allow the liquor to reduce til almost dry
Add the port, repeat reduction process
Leave to cool
Once cold, add to the meats with garlic (if using), mixed herbs, allspice, parsley, breadcrumbs, and finally the egg
A spoonful of the mix can be fried in butter (like a small burger) to test the seasoning
Important to remember the seasoning will need to be quite generous at this stage as some flavour is lost as the pate chills
Adjust seasoning if necessary
Spoon the mix into the lined terrine
Lay the 4 rashers on top along with the thyme & bay leaf
Cover with the terrine lid
Sit in a deep roasting tray
Fill with enough hot water to reach between 1/2 and 3/4s up the side of the terrine
This can now be cooked for 1-1.5hrs
To check it is cooked, pierce with a skewer & hold for 10s before removing and checking its heat
The skewer should be hot and not warm, if so the pate is cooked
Remvoe from overn and pour away the water
Leave to relax for 20-30 mins
Place a small piece of wood or plastic wrapped in cling film or foil on top of the paet
Sit another terrine or suitable container of similar weight (e.g. a load of tins of baked beans like I did)
This will squeeze some juices out
After 45-60mins of pressing, remove the weight and pour back any lost juices
Cover the terrine and refridgerate for 2-3days before turning out
Makes enough to fill a 25*8*8 cm (10*3*3 in) earthenware terrine
12-16 rashers of unsmoked streaky bacon, rinded
675g pork belly or 575g lean shoulder of pork, chilled, then minced or chopped (I chopped, it takes a while!)
175 g pork fat (if using lean pork), chilled, then minced or chopped (ditto)
175g chicken livers, preferably soaked in milk for 24-48hrs
2 tsp salt
1-2tsp black pepper
knob of butter
2 onions, v finely chopped
3 tbsp brandy
3 tbsp port
3 garlic cloves, crushed (optional)
1 tsp dried mixed herbs
good pinch of ground allspice
1 tbsp chopped fresh parsley
2 tbsp white breadcrumbs
1 egg
fresh thyme sprig (optional)
1 bay leaf (optional)
Notes
Texture and consistency up to you
Pork meats can be bought pre-chopped or minced, best results = finely chopped by hand (ensures natural juices kept hence moister finish)
Cook at least 2-3days in advance of eating to give flavours time to amalgamate & improve
Instructions
Preheat oven to 180C/Gas 4
Line the terrine with the streaky bacon, saving 4 rashers for the top
If using the pork belly omit the fat
Chop and mix the meat (and fat if using) together until they are one mass
Remove the chicken livers from the milk and lightly dry, hand chop or blitz to a smooth paste in a food processor (preferred option)
It's now best to work the pate mix in a bowl over ice as this (chill) keeps a good, firm texture
Add the livers to the meat with the measured salt & pepper
Melt the butter in a pan, add the chopped onions
Cook for a few mins til softened
Add the brandy and increase the heat, allow the liquor to reduce til almost dry
Add the port, repeat reduction process
Leave to cool
Once cold, add to the meats with garlic (if using), mixed herbs, allspice, parsley, breadcrumbs, and finally the egg
A spoonful of the mix can be fried in butter (like a small burger) to test the seasoning
Important to remember the seasoning will need to be quite generous at this stage as some flavour is lost as the pate chills
Adjust seasoning if necessary
Spoon the mix into the lined terrine
Lay the 4 rashers on top along with the thyme & bay leaf
Cover with the terrine lid
Sit in a deep roasting tray
Fill with enough hot water to reach between 1/2 and 3/4s up the side of the terrine
This can now be cooked for 1-1.5hrs
To check it is cooked, pierce with a skewer & hold for 10s before removing and checking its heat
The skewer should be hot and not warm, if so the pate is cooked
Remvoe from overn and pour away the water
Leave to relax for 20-30 mins
Place a small piece of wood or plastic wrapped in cling film or foil on top of the paet
Sit another terrine or suitable container of similar weight (e.g. a load of tins of baked beans like I did)
This will squeeze some juices out
After 45-60mins of pressing, remove the weight and pour back any lost juices
Cover the terrine and refridgerate for 2-3days before turning out
Judi
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A change from Christmas pudding
Spiced Plum Trifles
8 large plums stone removed and cut into ¼ s
100ml port
3 Tbs caster sugar
1 vanilla pod sliced lengthways
Lemon rind
2 cardamom pods
2cm piece root ginger peeled
250g Madera cake cut into cubes
250g tub spiced rum cream
25g pistachios, roughly chopped
For custard
284ml double cream
3 egg yolks
25g caster sugar
2 tsp cornflour
Place the plums, port, sugar, rind vanilla, ginger and cardamom in a pan over a low heat stir until the sugar has dissolved, then simmer for 10 minutes, or until the plums are tender set aside to go cold, remove the cardamom, vanilla and ginger.
Make the custard; heat the cream in a heavy based pan or double pan until almost boiling. Whisk together egg yolk sugar and cornflour, add the hot cream, stirring all the time, return the custard to the pan stir over a gentle heat until the mixture thickens, do not allow to boil, remove from the heat and allow to go cold.
Assemble
Share the plums between 8 glasses, then the cake then a layer of custard, put into the fridge for1 – 2 hours until set, top with the brandy/rum cream, decorate with chopped pistachios and serve.
and a bit of something different to do with mincemeat for Gluten free
Mincemeat or fruit torte
175g/6oz dairy free margarine or butter
175g/6oz golden castor sugar
175g/6oz wheat/Gluten free or self-raising flour
175g/6oz ground almonds
A pinch of ground cinnamon
2 med eggs +1 egg yolk
400g jar of mincemeat or cooked apricots
A little icing sugar to sprinkle on the top
Pre-heat oven to fan 160c/conventional180c gas4. Line the base of a 23cm springform tin with non-stick parchment.
Put the margarine sugar, flour, almonds, cinnamon, eggs and egg yolk in a food processor with a pinch of salt and blend for 20 seconds until just combined. Spread half of the mix in the base of the tin, using the back of a metal spoon; then spread the mincemeat over the top, not getting too near to the edge. Next, spread the rest of the pastry over the top do the edges first, don’ t worry about a few gaps in the middle.
Bake for 45-50 minutes or until golden brown. Cool in the tin for 30 minutes then remove from the tin.
Spiced Plum Trifles
8 large plums stone removed and cut into ¼ s
100ml port
3 Tbs caster sugar
1 vanilla pod sliced lengthways
Lemon rind
2 cardamom pods
2cm piece root ginger peeled
250g Madera cake cut into cubes
250g tub spiced rum cream
25g pistachios, roughly chopped
For custard
284ml double cream
3 egg yolks
25g caster sugar
2 tsp cornflour
Place the plums, port, sugar, rind vanilla, ginger and cardamom in a pan over a low heat stir until the sugar has dissolved, then simmer for 10 minutes, or until the plums are tender set aside to go cold, remove the cardamom, vanilla and ginger.
Make the custard; heat the cream in a heavy based pan or double pan until almost boiling. Whisk together egg yolk sugar and cornflour, add the hot cream, stirring all the time, return the custard to the pan stir over a gentle heat until the mixture thickens, do not allow to boil, remove from the heat and allow to go cold.
Assemble
Share the plums between 8 glasses, then the cake then a layer of custard, put into the fridge for1 – 2 hours until set, top with the brandy/rum cream, decorate with chopped pistachios and serve.
and a bit of something different to do with mincemeat for Gluten free
Mincemeat or fruit torte
175g/6oz dairy free margarine or butter
175g/6oz golden castor sugar
175g/6oz wheat/Gluten free or self-raising flour
175g/6oz ground almonds
A pinch of ground cinnamon
2 med eggs +1 egg yolk
400g jar of mincemeat or cooked apricots
A little icing sugar to sprinkle on the top
Pre-heat oven to fan 160c/conventional180c gas4. Line the base of a 23cm springform tin with non-stick parchment.
Put the margarine sugar, flour, almonds, cinnamon, eggs and egg yolk in a food processor with a pinch of salt and blend for 20 seconds until just combined. Spread half of the mix in the base of the tin, using the back of a metal spoon; then spread the mincemeat over the top, not getting too near to the edge. Next, spread the rest of the pastry over the top do the edges first, don’ t worry about a few gaps in the middle.
Bake for 45-50 minutes or until golden brown. Cool in the tin for 30 minutes then remove from the tin.