Tag Archives: extras

Creamy Parsnip and Squash Bake

SERVES  8    PREPARATION TIME: 30 minutes + cooling    COOKING TIME: 1 hr 10 mins

Easy to prepare

INGREDIENTS

425 mls / 15 fl oz  (approx 2 US cups)  double (heavy) cream

1 small onion or shallot, finely chopped

2 thyme sprigs, one stripped of leaves

butter, for greasing

500g / 1 lb 2 oz parsnips (about 4 large)

500g / 1 lb 2 oz butternut squash (about 1/2 a large one)

25g / 1 oz Gruyere cheese, grated

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Method

Place the cream, onion or shallot and the thyme sprig in a small pan.  Slowly heat to just below boiling point, then remove from the heat and allow to cool.  Strain, discarding the onion and thyme.

Heat oven to 160C  / 325F  / Gas 4  /  (Fan oven 140C  /275F).  Rub the bottom and sides of a gratin dish measuring about 20 x 30 cm (8 x 12 in) with butter.  Peel the parsnips and trim the ends.  Peel and scoop the seeds out of the squash.  Thinly slice the vegetables.

Layer the parsnip and squash in the dish, pour over the infused cream, then scatter with the thyme leaves and Gruyere cheese.  Bake for 1 hour until golden and a fork slides easily into the veg.

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Get Ahead:  Leave the bake to cool, then cover and place in the fridge for up to 2 days.  To reheat, place in a 220C  / 425F  / gas 7  (fan 200C / 400F) oven for 15 minutes.  If the top starts to brown more than you’d like, cover with foil.

This recipe first appeared in the December 2007 Christmas edition of BBC Good Food magazine

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‘Pigs in Blankets’

This is a UK favourite at Christmas time and has more or less become an intrinsic part of this special meal.  ‘Pigs in Blankets’ are simply chipolata sausages, wrapped in streaky bacon. 

So easy to prepare, for 8 people you will need:

 8 regular-sized pork chipolata sausages (allow 16 if you’re buying the usual cocktail size Christmas midgets)

8 rashers of streaky bacon strips

Olive oil

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Preheat the oven to 220C / 425F / Gas mark 7  (200C for a fan oven, approx 400F)

Put a slice of streaky bacon on a flat surface and stretch and flatten it by gently pulling the back of a knife or palette knife over it.

Take a chipolata and roll the bacon strip around it to make a ‘pig in blanket’.  (If you’re using the mini sausages that are usually around at Christmas you’ll find that half a strip of bacon will do for one little sausage).  Repeat until all sausages are wrapped.

Sprinkle a little sunflower or olive oil in the bottom of a shallow oven proof dish.  Lay the pigs in blankets on top with the loose ends of bacon facing downwards and drizzle a little more oil on top.

Cook in the oven, uncovered, for 30 minutes.

Drain on kitchen paper if you are concerned about them being too fatty.

Preparing ahead:   On the day before these are needed you can roll the sausages in the bacon and store, covered, in the fridge.

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The Humble Sprout + A Recipe

The humble sprout is much maligned but it’s a delicious vegetable  (if cooked properly) and as one of the ‘cruciferous’ group of vegetables (along with, cabbage, cauliflower, kale and broccoli)  may help to protect the body from cancer.  I can’t stress this enough: The key is to not overcook them.  If you’ve had bad experiences with them, the chances are that an inexperienced cook has ‘nuked’ them within an inch of their lives, rendering them limp and a slightly yellowy green colour.  In this state they take on a nasty bitterness and are very unpleasant to eat.  Cooked correctly however they should be soft but still retain some of their ‘oomph’ (my technical term, roughly translated to mean ‘some of their body and structure’) and will still appear green.  

To prepare them for cooking: Remove the tougher and loose outer leaves (usually only one or two in number) and rinse in cold water.  I know opinion is divided nowadays but I still like to cut a little cross in the base of them because I find it helps to cook them evenly and quickly.  I then cook mine in one of those foldaway steamer baskets, placed in the bottom of a pan with a little bubbling water underneath, lid on, for 8 – 10 minutes.  Timing depends on the size of the sprouts so do keep an eye on them and check for readiness by poking them with the tip of a sharp knife.  If you prefer, you can of course boil them for an equal amount of time.

To serve: Again, I’m a fan of these little veggies so for me, serving them steaming hot with freshly cracked black pepper is all that I need, but non die-hard sprout fans might also like a knob of butter!

If I still haven’t quite convinced you, here is a very nice recipe for sprouts with a little extra crunch, nuttiness and interest – perfect for Christmas and Thanksgiving lunch and dinners.

CRISP-TOPPED SPROUTS

Serves 8 people    Preparation time: 15 minutes    Cooking time:    15 minutes

 Ingredients

1 kg / 2 lb 4 oz Brussels sprouts

50g / 2 oz white bread, preferably ciabatta

2 tbsp olive oil, plus extra for serving

25g / 1 oz flaked almonds

1 garlic clove, finely chopped

Zest of 1 lemon

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Remove any tough leaves and trim sprouts, then steam for 10 minutes until tender. 

Tear the bread into crumbs.  Heat a large frying pan and pour in the olive oil.  Add the bread and fry until just crisp.

Tip in the flaked almonds, garlic and lemon zest, then cook gently until everything is golden (be careful not to burn the garlic).

Place the sprouts in a serving dish, season, then toss with the crumbs etc. You can, if you wish, add a little extra olive oil to finish.

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These can be prepared ahead:  Cook the sprouts the day before to the ‘al dente’ stage (in other words, until almost but not quite cooked).  Remove from the heat and then cool quickly by draining and then plunging into a bowl of iced water.  Drain and set aside in the fridge.  You can also make the topping a day in advance and store it in an airtight container in the fridge.  To serve: Microwave the sprouts for 1-2 minutes or cook in boiling water to re-heat (being careful not to overdo it).  Warm the topping mix then toss with the topping as above.

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Glazed Apples and Pears with Shallots

SERVES 8     PREPARATION TIME: 10 MINUTES    COOKING TIME: 1-1/2 HOURS

Easy to prepare

Ingredients

Juice of 1/2 lemon

4 small eating apples

4 small pears

900g / 2 lbs shallots (unpeeled weight)

1 tbsp olive oil

50g / 2 oz butter

6 tbsp quince or redcurrant jelly**

bay leaves to decorate

METHOD

Put the lemon juice into a large bowl.  Peel the apples and pears, leaving the stalks on, then toss in the juice. 

Meanwhile, bring a medium saucepan of water to the boil.  Lower in the apples and pears, then cover and poach for 30 minutes or until the fruit just gives to a sharp knife.  Peel the shallots while you’re waiting.

Heat the oven to 190C / 375F / Gas mark 5  (170C fan oven).  Add the oil and butter to a small roasting tin, then add the drained apples, pears and the shallots.

Brush the fruit with a layer of the quince or redcurrant jelly **(cranberry jelly would work equally well)** and roast for 1 hour until softened and golden.

Turn the pears and apples around in the fat a few times during cooking, brushing twice more with the glaze.

Serve spooned around the turkey, decorated with bay leaves.

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This recipe has been very slightly adapted from a recipe that first appeared in the December 2007 Christmas edition of BBC Good Food magazine.  The photograph is from the same source.

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