| Advertisements |
Chestnut Soup
Chestnut Soup
Ingredients| # 1 lb. (450g) chestnuts # 2 celery stalks # 1 onion, large # salt and ground black pepper # 1 bay leaf # 2 pints (1.2 litres) chicken or turkey stock |
|
|---|
# 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 hot and place in a pan
# Add all the remaining ingredients, bring to the boil, then lower the heat before covering the pan and allowing it to simmer for about 45 minutes
# Check that the chestnuts and celery are tender then remove the bay leaf
# Pour the soup into a blender to produce a smooth puree
# Return to a pan and heat gently, thinning with a little milk if necessary, before serving
Also see ...
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 (Upload by user)
# 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 (Upload 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 (Upload by user)
# 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 (Upload 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, (Upload by user)
# 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, (Upload by user)
| Advertisements |
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 (Upload by user)
# 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 (Upload 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 (Upload by user)
# 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 (Upload 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 (Upload by user)
# 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 (Upload 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 (Upload by user)
# 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 (Upload 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 (Upload by user)
# 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 (Upload by user)
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 (Upload by user)
# 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 (Upload by user)
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 (Upload by user)
TAG: sauce, roast, honey, ,
# 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 (Upload 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 (Upload by user)
TAG: pheasants, sauce, pheasant, roast, ,
# 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 (Upload by user)
TAG: pheasants, sauce, pheasant, roast, ,
|
|
|
|
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 (Upload by user)
# 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 (Upload 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 (Upload by user)
# 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 (Upload 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 (Upload by user)
TAG: rounds, pastry, mince, ,
# 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 (Upload by user)
TAG: rounds, pastry, mince, ,
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 (Upload by user)
# 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 (Upload 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 (Upload by user)
TAG: sugar, 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 (Upload by user)
TAG: sugar, icing, ,
TAG: chestnuts, ,
Permalink--> In : Recipes - Holiday