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Local
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- Christmas 2007 Pastrami Rarebit Smoked Salmon Parcels Spicy Turkey Risotto Roast Goose Vegetable Apricot Strudel Ice Cream Meringue Cake Pastrami Rarebit 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 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 Smoked Salmon Parcels, with smoked trout filling . TOP Oven Baked Spicy Turkey Risotto 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 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 1. Preheat oven to 200C/400F. 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 Roast Goose 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. 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.cc TOP Festive Vegetable Strudel Stuffed With Apricots and Stilton 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 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 Luxury Ice Cream Meringue Cake with Berry Sauce TOP |
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