Christmas 2007
Somehow I've ended up agreeing to cook Christmas dinner for 6! I say somehow, I know exactly how - I invite a couple of people and then my housemate and her parents....pressure!
Anyways here is what we're having...
Christmas Breakfast
Hot Buttered Croissants filled with bacon and brie
Tea/Coffee
Cranberry Juice
Lunch
Breaded Camembert, baked and served with homemade cranberry sauce
Butternut Squash and Chestnut soup
Roast Duck
Christmas Ham
"Pigs in Blankets" (Chipolatas wrapped in Bacon)
Chestnut and Cranberry Stuffing
Roast potatoes and veg
Cranberry sauce and Duck gravy
Boxing Day
Christmas Fried Rice using left over meats
Hungry?Ok well here are a couple of recipes to get on with....
Christmas Ham
Middle Cut Gammon (Approx 1kg 75g / 3 1/2 lbs)
1 Onion
A Bayleaf
1 Pint Dry Cider
1/2 tspn Black Peppercorns
2 tbspn Dark Brown Sugar
1 tbspn Wholegrain Mustard
Place Gammon in a large saucepan. Cover with cold water and bring to the boil. Discard this water.
Add the bayleaf, peppercorns and onion to the pan and 3/4 of the cider. Top up with water until gammon is covered.
Bring to the boil and simmer for 1 hour, topping up with water to keep the ham covered.
Once the hour is up, remove the gammon and leave to cool then using a sharp knife remove the rind, leaving a small layer of fat. Score the joint and place in a roasting tin. Mix the mustard and sugar together and press onto the fat and side of the ham. Pour the rest of the cider into the pan and roast at Gas Mark 6/425F/200C for 45 minutes, basting regularly with the cider and juices
Thanks to my Mam for that recipe!!!!
Butternut Squash and Chestnut soup
1 Small Butternut Squash (approx 700g/1lb 9 oz)
50g/2oz Butter
2 Onions, chopped
2 Garlic cloves, chopped
2.5cm piece of fresh root ginger, chopped
2tsp Curry Powder
1.2l/2pt Veg Stock
435g can unsweetened chestnut puree
284ml carton of double cream
Peel, deseed and chop the squash into 2cm chunks. Melt the butter in a large pan and add the onions, garlic, ginger and curry powder. Cook until the onions are soft but not coloured.
Add the squash and stock and bring to the boil. Reduce the heat and simmer until the squash is very tender, stirring occassionally.Turn off the heat and let the soup cool. Personally I'm doing this bit on Christmas Eve and leaving it overnight - it'll be fine, tastes better and takes the hassle out of Christmas day itself!
Once the soup has cooled a little, blend the soup - use a hand held blender, blender or food processer to do it in small batches. Return it to the pan and whisk in the chestnut puree and bring the soup back to the boil, stirring well. Stir in half the cream and stir in well, bring back to just about boiling.
Serve with plenty of bread and the remainder of the cream swirled in.
If all goes to plan I'm doing the majority of the work on Christmas Eve, leaving me freer to enjoy Christmas Day. I hope you all have a fantastic Christmas and enjoy your dinners!
I'm just looking forward to trying out the new fondue set my boyfriend bought me!!!!! Expect hot cheese recipes soon (though I do recommend lazy fondue - buy a camembert, cut a cross into the top, stud with garlic and bake on 200C for 20 min - serve with bread, meat and wine - a gorgeous supper!)
MERRY CHRISTMAS AND A FANTASTIC 2008 TO YOU ALL!
Anyways here is what we're having...
Christmas Breakfast
Hot Buttered Croissants filled with bacon and brie
Tea/Coffee
Cranberry Juice
Lunch
Breaded Camembert, baked and served with homemade cranberry sauce
Butternut Squash and Chestnut soup
Roast Duck
Christmas Ham
"Pigs in Blankets" (Chipolatas wrapped in Bacon)
Chestnut and Cranberry Stuffing
Roast potatoes and veg
Cranberry sauce and Duck gravy
Boxing Day
Christmas Fried Rice using left over meats
Hungry?Ok well here are a couple of recipes to get on with....
Christmas Ham
Middle Cut Gammon (Approx 1kg 75g / 3 1/2 lbs)
1 Onion
A Bayleaf
1 Pint Dry Cider
1/2 tspn Black Peppercorns
2 tbspn Dark Brown Sugar
1 tbspn Wholegrain Mustard
Place Gammon in a large saucepan. Cover with cold water and bring to the boil. Discard this water.
Add the bayleaf, peppercorns and onion to the pan and 3/4 of the cider. Top up with water until gammon is covered.
Bring to the boil and simmer for 1 hour, topping up with water to keep the ham covered.
Once the hour is up, remove the gammon and leave to cool then using a sharp knife remove the rind, leaving a small layer of fat. Score the joint and place in a roasting tin. Mix the mustard and sugar together and press onto the fat and side of the ham. Pour the rest of the cider into the pan and roast at Gas Mark 6/425F/200C for 45 minutes, basting regularly with the cider and juices
Thanks to my Mam for that recipe!!!!
Butternut Squash and Chestnut soup
1 Small Butternut Squash (approx 700g/1lb 9 oz)
50g/2oz Butter
2 Onions, chopped
2 Garlic cloves, chopped
2.5cm piece of fresh root ginger, chopped
2tsp Curry Powder
1.2l/2pt Veg Stock
435g can unsweetened chestnut puree
284ml carton of double cream
Peel, deseed and chop the squash into 2cm chunks. Melt the butter in a large pan and add the onions, garlic, ginger and curry powder. Cook until the onions are soft but not coloured.
Add the squash and stock and bring to the boil. Reduce the heat and simmer until the squash is very tender, stirring occassionally.Turn off the heat and let the soup cool. Personally I'm doing this bit on Christmas Eve and leaving it overnight - it'll be fine, tastes better and takes the hassle out of Christmas day itself!
Once the soup has cooled a little, blend the soup - use a hand held blender, blender or food processer to do it in small batches. Return it to the pan and whisk in the chestnut puree and bring the soup back to the boil, stirring well. Stir in half the cream and stir in well, bring back to just about boiling.
Serve with plenty of bread and the remainder of the cream swirled in.
If all goes to plan I'm doing the majority of the work on Christmas Eve, leaving me freer to enjoy Christmas Day. I hope you all have a fantastic Christmas and enjoy your dinners!
I'm just looking forward to trying out the new fondue set my boyfriend bought me!!!!! Expect hot cheese recipes soon (though I do recommend lazy fondue - buy a camembert, cut a cross into the top, stud with garlic and bake on 200C for 20 min - serve with bread, meat and wine - a gorgeous supper!)
MERRY CHRISTMAS AND A FANTASTIC 2008 TO YOU ALL!
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