Grapevine Christmas Recipes

We always have turkey & ham pie on the day after boxing day.

Turkey
Ham
Pastry
White sauce

Ever so easy I noticed you missed recipes for Roasties of the list LJ

Cranberry sauce.
125ml water
150g granulated sugar
200g cranberries
Put water and sugar into a saucepan and stir over a low heat until sugar dissolved. Add cranberries and cook gently until the cranberries have burst and are tender.
Leave to cool

I have adapted this slightly, I use orange juice in place of water and add a shot of port. Very nice.

There's a very good Christmas (rich fruit cake) recipe here:

http://www.growfruitandveg.co.uk/gra...ead.php?t=2954

I know I'm biased.

CHRISTMAS SORBET

200g cranberries
orange zest
juice of 3 oranges
900g vanilla flavoured caster sugar
1 litre bottle natural sparkling mineral water
2 large egg whites
juice of 1 lemon
juice of 1 lime

Place 800 ml spring water and sugar in a suacepan, heat gently until the sugar dissolves, bring to the boil and reduce by half.
Set aside and cool. Heat orange juice and cranberries gently in another pan for 5-10 mins. Push mixtire through a sieve and cool.
Combine sugar syrup, fruit puree and orange zest with remaining water.
Freeze until slushy.
Whisk egg whites until stiff. Remove mixture from freezer, mash and gently mix in lemon and lime juice and egg whites.
Freeze until firm

Marmalade glazed ham

6-8lbs gammon joint on the bone
2 tablespoons seville orange marmalade
finely grated rind and juice of 2 oranges
2 tablspoons Dijon mustard

Soak the joint overnight in cold water if required. Next day set ove to 352F gas 3. Place the joint in foil in a roasting tin and secure loosely. Put skin side up.. Roast fo 20 mins per pound. 20 mins before the end of cooking remove from oven and increase heat to 425F gas 7. Mix marmalade with the orange rind and juice. Open the foil and with a sharpe knife remove the rind from the joint leaving the fat.
Slash the fat diagonally into diamond shapes and spread first with the mustard then the marmalade including the marmalede rind or chunks. Return to the oven for 20mins. Serve hot or cold. If serving hot leave to rest for 15mins before carving

PANFORTE

Rice paper for lining
6oz almonds blanched
2oz walnuts halves
4oz shelled hazelnuts
4oz dried figs
6oz candied citron and orange peel
2oz plain flour
1oz cocoa
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon nutmeg
6oz granulated sugar
6oz clear honey
icing sugar for dusting


Preheat oven 180C/gas 4/fan 160C
Lightly oil a 8'' sandwich tin and line base and sides with rice paper, cutting to fit
In a dry frying pan, toast the nuts until lightly tinged. Roughly chop the nuts, finely chop the figs and peel and mix together.
Sift in the flour and cocoa and spices and mix together.
Heat sugar and honey gently in a pan, stirring until the sugar dissolves. Increase heat and boil for 2 mins until slightly syrupy.
Stir into dry mixture.
Spoon mix into tin and press down. Bake for 45mins, then cool for 15mins. Turn onto wire rack. Sift icing sugar over the top and wrap in cling film

Rum pot.
take all the best of summer fruits and marinade in rum and sugar.
By Christmas you can sit back and enjoy either in a trifle or as they come with cream or custard!

Lizs turkey or chicken and ham pie
Sorry Im a chuck it all in kind of cook!!
chop onions fry in butter untill soft add plain flour to make a roux cook out add milk to make a sauce season to taste add meat and heat through now you can either top this with shortcrust pastry puff pastry or my favourite mash potatoe then either put in oven to cook pastry or brown the mash yum yum!!

Boxing Day is always cold meat (Turkey from Xmas Day, plus a boiled gammon), served with a choice of salad or bubble and squeak, pickles etc. Bubble always seems to be favourite and there's never enough leftover veg so I have to cook fresh.

Any one got any good vegi ideas? I have exhausted all my cook books.

Would like to try something different this year.

Mandy

Turkey soup made from the carcass with loads of veggies, ready for when you come back from your boxing day walk - Mmmmmm

Hi Mandy
I saw this on waitrose website. Looks good but never tried it myself.

Chestnut and mushroom filo parcels



25g dried porcini mushrooms
1 small leek, cut in half lengthways and thinly sliced
½ pack fresh flat leaf parsley
25g Lurpak Butter with Crushed Garlic
125g organic chestnut mushrooms, thickly sliced
125g white cup mushrooms, halved
½ x 150g pack organic shiitake mushrooms, cut into quarters
½ x 250g pack Basmati Rice
3-4 tbsp Madeira or dry sherry
1 tbsp Soya Sauce
½ x 130g pack Le Roulé Cheese
8 sheets Fresh Fillo Pastry
25g butter, melted
250ml crème fraîche


Instructions
Preheat the oven to 200°C, gas mark 6. Place the dried mushrooms in a bowl, cover with 150ml boiling water and leave for 15-20 minutes.

Wash the leek and dry with kitchen paper. Finely chop the parsley. Melt the butter in a pan and gently fry the leek and fresh mushrooms for 6-7 minutes until they begin to soften.

Strain the dried mushrooms, squeezing out and reserving the liquor. Add to the pan with the rice, half the Madeira and the soy sauce and simmer for 3-4 minutes. Remove from the heat and stir in the cheese and parsley. Season generously and allow to cool slightly.

Brush 1 sheet of filo with butter then place another sheet on top. Trim to a 20cm square, reserving the excess pastry. Brush the edges with butter, then place a quarter of the filling in the centre, shape to form a square, then fold the pastry to seal and turn over. Trim the excess pastry into 3 x 4cm strips and fold in half lengthways. Wrap 2 strips around the pastry squares, tucking under to form a parcel. Make a 'bow' with the last strip. Repeat to make 4 parcels. Place on a greased baking sheet, then brush with the remaining melted butter and bake for 25-30 minutes until crisp and golden.

Meanwhile, bring 100ml of the mushroom liquor to the boil, remove from the heat and stir in the crème fraîche with the remaining Madeira. Season, then serve with the filo parcels.

Get ahead
Prepare up to the end of Step 4, but don't cook. Wrap the parcels in greaseproof paper or clingfilm, then freeze. Bake from frozen in a preheated oven for 35-40 minutes at 200°C, gas mark 6. Freeze the reserved mushroom liquor too, then defrost on Christmas Eve to make the Madeira sauce.

I had a lovely veggie 'Haggis (yes I know iHaggis is made from sheeps pluck & stomach, but this was the name of the recipe) which I Christmassed-up by adding cranberries and chestnuts too - will hunt out recipe and post, if I remember it was stuffed into roasted red onions - it was delish!

Hi Shirley,

That sounds delish! I will give it a go thanks.

The haggis receipe would be great too, I have tried shop bought ones before and liked them but making my own would be better as I can add extras.

Thanks, Mandy