Archive for the 'Christmas' Category
Roast young lamb
This is a version of roast suckling lamb, a dish eaten at Christmas in some areas. I admit to being a little disappointed in the original recipe so haven´t bothered doing anything with it and made up my own. For those of us in small families perhaps a joint of lamb would be more appropriate. The original recipe, with this quantity of lamb, was for 6 people!
Half a Suckling Lamb
2 garlic cloves
6 tbsp Olive oil or melted lard
Sea salt, to taste
Rinse the lamb and pat dry, trim off any excess fat and discard
Put the garlic cloves, salt and olive oil in a mortar and pound until a smooth paste is formed
Place lamb in a roasting tin or oven proof dish
Rub the lamb with the paste * see below
Place in the lower half of a preheated oven
Baste every 30 minutes until the lamb is golden brown on the outside and tender
Allow 25 minutes to the pound and 25 minutes over
Check the lamb is done by using a skewer to prick the thickest part of the roast
Serve with roast potatoes and seasonal vegetables along with a light gravy made from the juices, 1 cup of red wine and 2 cups of chicken stock, to thicken use flour and butter mixed to a paste
*Alternatively put small cuts over the skin and place a sliver of garlic and a piece of rosemay in each, drizzle with olive oil and sprinkle with sea salt, place sliced onion underneath the lamb
Christmas 2009
Last year we went home to the UK to join the extended family for Christmas. This year we are staying in Spain and have decided on a rather different dinner from roast turkey and trimmings. We rarely eat red meat and have decided that this is what we want … so it has to be lamb with mint sauce, I fancy trying mint and apple jelly but will “test drive” it before the big day. Home made tomato soup with parmesan crisps to start and boozy orange cheesecake for dessert plus, if we have any space left, cheese and crackers and to end black coffee and mint thins! My idea of heaven.
On New Year’s Eve, we are thinking of going traditionally Scottish and having Haggis, tatties and neeps followed by Cranachan, this is the only recipe I have for this dessert and I am unsure whether we will be able to find raspberries as fruit is available only during the season in Spain, if not I fancy Stone Cream with a little fruit compote, I found this recipe written in an old book, luckily I wrote it down in my folder … my mother threw the original book away which contained a host of old recipes, now sadly lost.
Cranachan … 2 oz medium oatmeal,12 fl oz double cream, 2 tbsp Scottish honey, 2 tbsp Drambuie, 10 oz fresh raspberries
Put the oatmeal into a dry frying pan and toast over a medium heat, keeping the oatmeal moving, until golden brown. This will take between 10 to 20 minutes, leave the oatmeal to cool. Whisk the cream until it is just starting to form fairly stiff peaks, then stir in the honey, Drambuie and oatmeal. Gently fold in the raspberries leaving some for decoration. Chill for at least an hour before serving. Place into tall stemmed glasses and decorate with a few raspberries. I know we won’t be able to get the white raspberries of Scotland, but I understand it is very good made with these berries. I had thought of changing the recipe to include a really nice Whisky liqueur, the same that is in the boozy orange cheesecake, we shall have to see.
Stone Cream … 2 sheets gelatine (or 10 gm powdered gelatine), 2 fl oz hot water, Whites of 2 fresh free-range eggs, 1 rounded tbsp white castor sugar, 10 fl oz double cream, 3 drops of vanilla extract, 8 fl oz whole milk, a little Sherry or Orange Liqueur … to taste
Serving suggestion: raspberry or bilberry compote
Melt the gelatine in 2 fl oz of hot water. Whisk the egg whites until they begin to thicken and then add the sugar gradually while continuing to whisk. Whisk the cream and vanilla extract in a large bowl until softly peaking, gently add the milk and sherry or orange liqueur and finally stir in the egg whites. Add the gelatine slowly whilst gently whisking. Cover and place in the refrigerator.
When ready to serve, place a layer of fruit compote in the bottom of a pretty glass, spoon the cream mixture on top, sprinkle with grated dark chocolate and flaked almonds
Tropical Christmas Cake
This is a Christmas Cake with a difference for those who do not like the traditional rich fruit cake with currants, raisins and sultanas.
7 oz unsalted butter
7 oz light soft brown sugar
4 medium eggs, beaten
7 oz self-raising flour
Small pinch saffron – pound in using a pestle and mortar
Small pinch freshly grated nutmeg
1 tsp ground cinnamon
1-3/4 oz ground almonds
4 oz dried apricots, diced
4 oz dried papaya, diced
4 oz dried pineapple, diced
2 oz candied peel – lemon, lime and/or orange
2 oz crystallised ginger, finely chopped
5 fl oz Glayva Whisky Liqueur
Preheat the oven to 160 degrees Celsius
Lightly butter and double line a deep 8″ cake tin with greaseproof paper
Beat the butter and sugar together in a large mixing bowl until smooth and light then beat in the eggs, a little at a time, until incorporated
Sift the flour, saffron, nutmeg and cinnamon into the bowl, add the ground almonds and stir to combine
Add the apricots, papaya, pineapple, candied peel, ginger and Whisky liqueur (or whisky), stir well then spoon the cake mixture into the prepared baking tin and level the top
Bake for 90 minutes, or until a fine skewer comes out clean when inserted into the centre – if the cake browns too quickly cover with a double layer of greaseproof paper
Leave to cool for 30 minutes in the tin before turning out onto a wire rack
When cold, brush with a little whisky and (if liked) warmed and sieved apricot jam
Quick & Easy Christmas Puds
Just over 3 months from the big day! Mum started her preparations at the beginning of October, purchasing ingredients and cleaning the baking tins, jars etc.
Mincemeat was first on the list, followed by Christmas puddings, then Christmas cake, lastly just a few days before Christmas – the Lemon Cheese – my favourite, oh and the pickled onions, beetroot, red cabbage and piccalli! Ours was a busy household during the months leading up to Christmas, kept us kids out of trouble.
Although I now appreciate that Mum’s Christmas pudding was lovely, when younger I didn’t really like currants, raisins or sultanas (something about the texture). Since then I have discovered that if the raisins and sultanas are halved/quartered, this is no longer a problem.
I may use this recipe, or I may have something a little bit different. I do fancy an “adult” cheesecake with perhaps a touch of alcohol, probably a Whisky Liqueur. Whatever, it has to be a healthy and low fat alternative, I don’t want all my good work undone.
This recipe can be made on the day – both quick and easy. If you want a large pudding use a 2 pint basin and steam for 2 hours.
1 tbsp plain flour
1 tsp ground cinnamon
8 oz grams fresh wholemeal or white breadcrumbs
4 oz unsalted butter
4 oz dark soft brown sugar
2 large organic eggs, lightly beaten
1 small or 1/2 large orange – juice and grated zest
1 lime – juice and grated zest
4 oz dried apricots, chopped
4 oz dried cherries, chopped
4 oz golden sultanas, halved
4 oz seedless raisins, halved
1 carrot, peeled and finely grated
2 tbsp Glayva Whisky liqueur or whisky
Butter individual metal pudding basins and place a piece of buttered greaseproof paper in the bottom of each
Sift the flour and cinnamon into a bowl, stir in the breadcrumbs and put to one side
Cream together the butter and sugar in a large bowl, beat in the eggs and stir in the flour and breadcrumbs
Add the citrus zest and juice, apricots, cherries, sultanas, raisins, carrot and whisky liqueur, mix together thoroughly
Divide the mixture between the basins, number dependent on size of puddings required, then cover each with a double piece of greaseproof and a single piece of kitchen foil (pleated in the centre), tie with string and form a loop for ease of removal from the saucepan or steamer
Steam for 1 hour, top up with boiling water if water level is too low
Allow the puddings to stand for 10 minutes before turning out
Welcome
Blogroll
