Grapevine Christmas Recipes

[Sunbeam]

Baked Onions with Vegetarian Haggis

6 medium, unpeeled onions, trimmed (I used Red)

2 oz butter
2oz Organic Rolled Oats
2oz Organic pinhead oatmeal
2oz Nuts (used chestnuts)
1 onions finely chopped
4 oz Mushrooms
1 carrot finely chopped
2 oz veggie suet
1 tsp marmite
1 tsp black pepper
2 tblsp chopped herbs (used thyme and parsley)
juice of lime
1 tblp whisky (think I did away with the lime and added extra whisky )
seasoning

• trim the onions and cut a sliver off the bottom so they stand up
• cut a cross in the top of the onions that comes 3/4 of the way to the bottom
• place in a large pan, bring to the boil, then simmer for 15 mins, drain and refresh
• Preheat the oven to 190 degrees
• Melt the butter, add the oats, oatmeal and nuts and simmer for 3 mins, trasfer to bowl
• melt rest of the butter, add onions, carrots, mushrooms etc and cook for 5 mins til soft (I also added some fresh cranberries, can use c/berry sauce later in recipe)
• stir into the oats etc, the add the remainder of the ingredients... season
• Snip out the centre of the cooked onions, leaving the skin and 4 layers of onion, stuff with the haggis mix,
• bake in oven for 40 mins

This was yum and quite seasonal too! I should imagine you could also form the haggis mix into a big fat sausage and wrap it in clingfilm then poach (you can poach whilst in the clingwrap, or certainly can with catering clingwrap) but I haven't done this so don't know how it would come out - could also press into a loaf tin and bake...

[mandyballantyne]

Thanks Sunbeam,

I will be trying this one, sounds great.

Mandy

[dexterdoglancashire]

Dexterdog's Cranberry Chutney

I've discovered this SUPER recipe this weekend - got the thumbs up from all my friends and the OH!

700g cranberries
300ml distilled malt vinegar
225g sultanas
100g seedless raisins
100g sugar
16g salt
2tsp ground allspice
2tsp ground cinnamon

Put all the ingredients in a large saucepan and simmer gently, stirring occasionally for about 30 minutes until the fruit is tender and the mixture is thickened.

Pour the chutney in sterilised jars. Seal with vinegarproof lids and store in a cool, dry place.

Makes 3lb.

Dexterdoglancashire

[dexterdoglancashire]

Dexterdog's Peaches in brandy

Makes 2 x 1lb jars

1/2pt water
8oz sugar
1 cinnamon stick
4 cloves
4 peaches
4 tblsps brandy

Make a syrup by boiling the water, sugar, cinnamon stick and cloves.
When the sugar has melted, cut the peaches in half and remove the stones and add to the sugar mixture.
Cook for 3 minutes then remove the peaches and skin them. Return the peaches to the syrup mixture and poach for another 4 minutes. Lave them to cool in the syrup overnight.
Lift the peaches out of the syrup and put into glass jars. Boil the syrup until reduced slightly, remove cinnamon and cloves, pour over peaches in jars.

Leave to cool then seal jars. Leave for 2 to 3 weeks before eating.
Enjoy! Dexterdog

PS I used nectarines because I couldnt find peaches in the supermarket.

[dexterdoglancashire]

Dexterdog's apricots in brandy

Makes 1 x 1lb jar

8oz dried apricots
8 - 10 floz sweet white wine

Wash apricots carefully. Pack loosely into jars and cover with the wine. Add a few whole blanched almonds if you like.
Screw lids on tightly and leave for at least one week before eating.

Dexterdog

[Alison]

Glad you're back on line today, DDL - your recipes are great!

[Crazy Chickie]

Oooh, some yummy recipes there.
This one went down a treat last year;

Cranberry and Port Sauce with Lemon Thyme

60ml/4tblsp port
60ml/4tblsp orange juice
115g/4oz sugar
225g/8oz cranberries
15ml/1tbsp finley grated orange rind
15ml/1tblsp very finely chopped lemon thyme

Pour port and orange juice into pan and add sugar. Heat gently stirring frequently to dissolve the sugar. Add cranberries and bring to the boil and simmer for 5 mins, stirring occasionaly, until the cranberies are tender and the skins are begining to burst (more if you would rather it gooey). Remove from the heat and mix in the orange rind and thyme. Leave to cool and then pour into sterilised jars and seal.

[dexterdoglancashire]

Thanks Alison - will do my best! glad you like the recipes! tried the cranberry chutney with some home made salmon pate and toast over the weekend - wow! I was really impressed and so were my family and friends. Perhaps you could try this over the christmas period.
DDL

[dexterdoglancashire]

Vegetarian Christmas Pie and Cheesy Souffle Topping

This was in this months Somerfield mag:

Makes 6 slices
Ready in 1 hour 30 minutes
75p per portion
1 of your 5 a day fruit/veg portions

1 x 375g pack shortcrust pastry
250g mushrooms
2 leeks
1 courgette
1 red pepper
1 clove garlic
25g butter
25g plain flour
300ml semi skimmed milk
75g mature cheddar cheese
2 eggs

Preheat over to 200C 400F gas mark 6. Roll out pastry to line a 26cm loose bottomed flan ring. Place in fridge for 15 minutes to rest. Bake blind for 15 - 20 minutes.
Slice the mushrooms, leeks, courgette and red pepper. Crush garlic. Place all in a large saucepan and allow to soften gently. Add a little olive oil if necessary. Cool and spoon into flan.
Melt butter in a saucepan, add flour and cook for a few minutes. Add milk, stirring until sauce thickens. Add 50g cheese. Cool a alittle. Separate eggs, placing yolks into the sauce and mix well. In a separate bowl whisk egg whites until stiff then fold into the sauce.
Spoon the fluffy sauce mixture over the vegetables in the flan. Sprinkle with the remaining cheese. Return to the oven for 20 - 25 minutes until golden and slightly risen.

You could spread a tablespoon wholegrain mustard over the pastry case before adding the vegetables.

DDL

[dexterdoglancashire]

Stilton and pear flans

75g plain wholemeal flour
75g plain white flour
75g soft butter
5ml dijon mustard
1 egg
60ml milk
60ml single cream
125g blue stilton cheese, grated
black pepper
2 small ripe pears

Mix together the flours in a bowl then mix in the butter and mustard until breadcrumbs. Add about 3 tblsp water and mix to a soft dough. Knead lightly, roll out thinly and line four 4.5" flan cases. Bake blind at 180C 350F gas mark 4 until cooked.
Whisk together the egg, milk and cream. Stir in the cheese and plenty of pepper. Peel the pears, halve and scoop out the core. Place each pear flat side down and slice crossways into thin strips.
Carefully place a pear half in each flan case fanning out the strips. Spoon over the cheese sauce mixture.
Bake at 180C 350F gas mark 4 for 15 - 20 minutes or until the cheese mixture is set and golden brown. Allow to cool for 30 minutes before serving.

DDL

[dexterdoglancashire]

Lentil Roulade with mushrooms

175g red lentils
450ml veg stock
100g onions, sliced
1pt milk
bay leaves, slices carrot and onion to flavour
75g butter
60ml flour
1 bunch watercress, rinsed
salt and pepper
parmesan cheese
3 eggs, separated
225g button mushrooms sliced
30ml lemon juice

Place the lentils in a sieve and rinse under cold water. Put in a small saucepan and pour in the stock. Add the onions and bring to the boil. Cover and simmer until the lentils are soft and all the liquid has been absorbed - around 20 minutes. Stir occasionally to make sure it doesnt stick and if there is any liquid left at the end, boil to evaporate. Cool slightly.
Bring the milk to the boil in a pan with the flavouring ingredients. Remove from the heat, cover and leave to infuse for 20 minutes. Melt 25g butter in a small saucepan, stir in half the flour then 7fl oz of the strained, infused milk. Mix well and then bring to the boil, cook for a couple of minutes.
In a food processor, blend together the lentils, sauce, watercress and lots of seasoning. Blend until the lentils are almost smooth and the watercress finely chopped. Turn into a large bowl and leave in the fridge for 2 -3 hours until completely cold.
Grease and base line a 23 x 33cm swiss roll tin. Grease the paper and dust with the parmesan cheese.
Beat the egg yolks into the lentil mixture. Whisk the whites until still and fold into the mixture. Spead into the tin.
Bake at 200C 400F gas mark 6 for 30 minutes until risen and golden brown.
Cook the mushrooms in the remaining butter. Sir in the remaining flour and remaining milk. Bring to the boil, keep stirring for 1 - 2 minutes. Add the lemon juice and season. Keep warm over a low heat.
Have a large piece of greaseproof paper, oiled slightly and sprinkled with parmesan then turn out the roulade onto this piece of paper. Peel off the lining paper. Roll up immediately with the help of the paper - you've seen Delia do it on TV!.
Lift onto a serving dish and serve with the sauce.

DDL

[multiveg]

DDL - some very interesting recipes, the cranberry chutney sounds great.
Hadn't thought about lemon thyme, Crazy Crickle in the sauce.
I hope that I'll have opportunity to use these ideas.

[mandyballantyne]

Hi DDL,

Glad to see you back on line and thanks for the ideas.

The veggi one sound perfect and my tummy is rumbeling just thinking about them.

Thanks, Mandy

[dexterdoglancashire]

Hi Mandy - if I find anymore, I'll pop them here for you. DDL

[Earthbabe]

Like the sound of those DDL. I don't know if we will be having cranberries with our turkey but I think I may make some. I haven't worked out a menu for my birthday yet and it could come in handy.