3
plain white muffins (or bagels) or 6 small thick
slices of bread
10 -12 oz Hardiesmill pastrami or smoked beef
3 gherkins, thinly sliced, optional
3 oz butter
1 ½ teaspoons Dijon (mild) mustard
pinch
each of salt and Cayenne pepper
1 teaspoon Worcestershire sauce
6 oz mature cheddar cheese, grated
2 tablespoons of beer or milk
Salad leaves, to serve
Instructions
1.
Toast the muffins, bagels or bread on one side only.
Place them, toasted side up on a baking sheet.
2. Top with slices of pastrami and gherkin, if using
3. In a small bowl, blend the butter, mustard, salt,
pepper and Worcestershire sauce with the cheese and
beer or milk.
4. Heap the mixture over the pastrami and brown under
a hot grill.
5. Transfer to serving plates and serve bubbling hot,
on a small bed of dressed baby salad leaves.
Serves 6 TOP
8
oz/224 g Teviot Smoked Salmon slices
8 oz/224
g
smoked trout, broken into pieces.
8 oz/224
g
cream cheese
½
lemon, finely grated zest and juice
Seasoning to taste
1-2 tbsp fresh chopped parsley or chives
Instructions
1.
Beat the cream cheese until smooth and then work in
the smoked trout. Stir until quite smooth but leave
some texture in the mix. Season with the lemon zest
and juice, adding a little pepper to taste. Finally
stir in the fresh herbs.
2. Carefully separate the smoked salmon pieces and arrange
to make 6-8 rough squares, overlapping where necessary.
Place a spoonful of the smoked trout filling on each
square of smoked salmon and bring up the edges neatly
to form a parcel. Place with the open edges underneath.
3. Chill, covered in film, until firm and ready to serve
with oatcakes, sprigs of parsley and wedges of lemon.
Serves 6-8
TOP
1
large onion, chopped
4 oz/100 g button mushrooms, sliced
1 lb/450 g boneless diced turkey thigh (uncooked preferably)
1 tsp each paprika and ground coriander
¼ - ½ tsp chilli powder (optional and to taste)
3 tbsp/30
ml
oil
1
400 g can chopped tomatoes
1 pt / 550 ml boiling water or stock
8oz/250 g risotto rice
¼ pt/150 ml crème fraiche
¼ pt/150 ml white wine
To serve: freshly grated parmesan cheese and rocket
leaves
Instructions
1.
Preheat oven to 200°C/400°F.
Mix together the onion, mushrooms, turkey, spices and
stir well. Season with freshly ground black pepper and
a dash of salt.
2. Heat a large ovenproof dish and fry the mixture for
about 5 minutes until well browned (only 1 minute if
using cooked turkey meat). Stir in the rice and cook
for a minute more.
3. Add remaining ingredients and stir thoroughly. Bring
to the boil then cover and place in the preheated oven.
4. Cook for 35-40 minutes, stirring occasionally, until
the turkey and rice are tender, adding more liquid if
required.
5. Serve hot, sprinkled with cheese and rocket. Serves
4 TOP
1 oven ready goose, preferably
free range, with giblets
Instructions
Storing
Remove the giblets and
the body cavity fat. Store the giblets (use them to
make stock for gravy) and the goose separately in the
fridge. Frozen birds must be allowed to thaw thoroughly
before cooking, following the instructions on the packaging.
Method
Preheat the oven to
200°C / 400°F / Gas mark 6 / Aga, use top right
hand oven. Prick the bird's skin all over, and rub with
salt and pepper. Stuff the neck of the goose with your
favourite stuffing, and loosely fill the body cavity
with a chopped apple and fresh herbs. Cook any extra
stuffing in a separate dish in the oven. To prevent
burning, wrap legs in foil and cover with some of the
fat. Place the goose on a trivet or rack in a large,
deep meat tin; breast side up. Cover meat tin with foil
and place in pre-heated oven. Roasting Allow 15 minutes
per 450g / 1lb plus 20 minutes. Do not overcook.
After the first hour baste the goose and make sure the
legs are still covered and that the skin is not burning.
Pour off surplus fat into a container and reserve for
roasting potatoes. For the last 30-45 mins uncover the
breast to brown and baste again, pouring off the surplus
fat.
When cooked lift the goose on to a carving dish to rest
(covered loosely with foil) for approximately 20 minutes
before carving. Serve with roasted apples and potatoes
roasted in goose fat.
For this and lots more recipes see the British Goose
Producers website: www.goose.ccTOP
1
parsnip, peeled, woody core removed and cut into thin
sticks
1 carrot, peeled and cut into thin sticks
1 small leek, trimmed, cut into thin strips and washed
½ small turnip (swede), peeled and cut into thin sticks
½ small butternut squash, peeled, seeds removed, cut
into thin sticks
1 small sweet potato, peeled and cut into thin sticks
115g (4oz) butter
1
onion, peeled and chopped
pinch ground cumin
pinch ground cinnamon
pinch ground allspice
finely grated zest of 1 lemon
10 ready-to-eat dried apricots, chopped
115g (4oz) Stilton cheese, crumbled
30m1(2tbsp) freshly chopped Coriander
salt and freshly ground black pepper
1 x 270g pkt frozen filo pastry sheets, thawed
Instructions
1.
Bring a large saucepan of salted water to the boil,
add the vegetable sticks and cook for 3 mins; drain
well.
2. Melt 15g (1/2 oz) of butter in a large frying pan
and sauté the onion until soft and translucent. Add
the spices, lemon zest and vegetable sticks, then stir-fry
for 2 mins. Allow the mixture to cool, then stir in
the dried apricots, Stilton and coriander; season with
salt and black pepper.
3. Preheat the oven to 200°C/ 400°F/gas mark 6. Melt
the remaining butter in a small saucepan. Unfold one
sheet of the filo pastry on a large, buttered baking
sheet (keep the remaining pastry sheets covered with
cling film to prevent them from drying out) and lightly
brush with the butter. Place a second sheet of filo
pastry on top, carefully smoothing out any creases,
then brush with some melted butter. Repeat until all
filo pastry sheets have been used.
4. Spread the vegetable mixture down the centre of the
pastry sheets and gently fold the ends and long sides
in to completely enclose the filling. Place the pastry
parcel seam side down, on a baking sheet and brush with
the remaining butter. Sprinkle with a little sea salt
if you wish.
5. Cook in the oven for 30-40 mins until crisp and golden.
Serve at once with salad or green vegetables. Serves:
4-6 TOP
I
large Pavlova case
Small pack meringue 'stars'
500 ml luxury ice cream (flavour of your choice but
vanilla or berry fruits work well)
1
lb/450 g frozen raspberries (or 'fruits of the forest'
mixture)
2 tbsp icing sugar
Few drops of lemon juice
To Decorate: Mint sprig Raspberries Icing sugar
Instructions
1.
Make the berry sauce in advance. Place the frozen fruit
in a small pan over a low heat and stir in the icing
sugar. Warm through just enough to dissolve the sugar
and thaw the fruit but do not boil.
2. Place the fruit in a sieve set over a bowl and use
the back of a ladle to firmly push the fruit through.
Discard any seeds and skins remaining in the sieve.
3. Taste the fruit purée, adding a few drops of lemon
juice to sharpen if required. Chill, covered, until
required.
4. Just before serving, place the pavlova base on a
flat serving plate. Spoon in the ice cream, using small
scoops, mounding it towards the centre.
5. Stud the ice cream filling all over with meringue
stars and drizzle over a little of the berry sauce.
Dust the plate with icing sugar. Decorate with a sprig
of mint and some more berries before serving. Hand the
berry sauce separately. Serves6TOP