Coronation Quiche The official Coronation Quiche recipe for King Charles III's crowning contains spinach, broad beans and tarragon, which might be a nod to his sustainable agriculture commitment.
To make the most of the Coronation of King Charles III, communities and neighbours are encouraged to celebrate together at Coronation Big Lunches, taking place all over the United Kingdom on Sunday, 7 May. The official "Coronation Quiche" recipe has been released, and while it feeds only six people, it's a perfect dish to bring to the celebratory lunch, or any meal, for that matter. The selection of the quiche as the official Coronation dish aligns nicely with King Charles apparent affinity for eggs and cheese. In fact, in 2018, Clarence House released a recipe on social media of the then prince's favourite "cheesy baked eggs", which – like the Coronation Quiche – also contains spinach. Other produce in the quiche includes broad beans and tarragon, which is likely a nod to Charles' commitment to organic and sustainable agriculture. Coronation Quiche Serves 6 Ingredients For the Pastry: 125g (1 cup) plain flour Pinch of salt 25g (2 tbsp) cold butter, diced 25g (2 tbsp) lard 2 tbsp milk or 1 x 250g (9oz) block of ready-made shortcrust pastry For the Filling: 125ml (½ cup) milk 175ml (¾ cup) double cream 2 medium eggs 1 tbsp chopped fresh tarragon Salt and pepper 100g (3½oz) grated cheddar cheese, 180g (about 6oz) cooked spinach, lightly chopped 60g (2oz) cooked broad beans or soya beans Method Step 1 To make the pastry, sieve the flour and salt into a bowl; add the fats and rub the mixture together using your fingertips until you get a sandy, breadcrumb like texture. Step 2 Add the milk a little at a time and bring the ingredients together into a dough. Cover and allow to rest in the fridge for 30-45 minutes. Step 3 Have ready one 20cm (8in) flan tin. Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm (⅕in) thick. Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge. Step 4 Preheat the oven to 190C (fan 170C) 375F. Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans. Reduce the oven temperature to 160C 9fn 140C) 320F. Step 5 To make the filling, beat together the milk, cream, eggs, herbs and seasoning. Scatter ½ of the grated cheese in the blind-baked base, top with the chopped spinach and beans, then pour over the liquid mixture. If required, gently give the mixture a delicate stir to ensure the filling is evenly dispersed but be careful not to damage the pastry case. Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden. Coronation Chicken The coronation of Charles III and Camilla took place on 6 May; to celebrate, why not try making Le Cordon Bleu London's modern twist on coronation chicken? Invented for a luncheon during the coronation of Queen Elizabeth II in 1953, coronation chicken is a dish of diced chicken with a creamy sauce and touch of curry powder that has endured – and evolved – in British cuisine for 70 years. But how did it all begin and how might one find it today, especially in light of the upcoming coronation of Charles III and Camilla on 6 May? In 1953, the Minister of Works asked Le Cordon Bleu London culinary school – run by Constance Spry, a celebrated florist, and Rosemary Hume, a cook and author – to serve lunch at Westminster School for 350 foreign representatives invited to attend the coronation. As students were serving the food, and the kitchen at the venue was too small to produce anything hot except for soup and coffee, the menu had to be simple but also appropriate for such a historic event. Out of this was born coronation chicken, or as it was listed on the menu, "Poulet Reine Elizabeth". Served cold, the original recipe involved poaching chicken in water and wine before coating it in a creamy sauce consisting of mayonnaise, whipped cream, apricot and tomato purée, curry powder, lemon, pepper and red wine. The dish was accompanied by a well-seasoned salad of rice, green peas and pimentos. Spry said she doubted any of those served the dish would have recognised it as a curry, instead describing it as having "a delicate and nut-like flavour". As early as 1980, recipes can be found that include seedless grapes, while sultanas were often included in stripped-back versions with little more than chicken, mayonnaise and curry powder. Many British celebrity chefs have also added their own twist to it over the years, including Heston Blumenthal, who was invited to recreate the dish – adding other spices, sultanas and nigella seeds – for Queen Elizabeth II's Diamond Jubilee garden party in 2012. Seventy years after its invention, coronation chicken is still ubiquitous across the United Kingdom and can often be found in sandwiches in the largest supermarkets and the smallest cafes. Perryman illustrated its enduring appeal by explaining, "This dish carries a sentimentality that makes people think of picnics and street parties. It's also so accessible. You can adjust the spices, change the protein, use it in a salad or elevate the recipe for a dinner party. The dish has remained a proud part of our history at the institute, and we love to see how often it has been reimagined by a variety of chefs over the years." Asked how Le Cordon Bleu London will be marking this year's Coronation, Perryman said, "At Café Le Cordon Bleu and CORD Café, we will be offering a gourmet coronation chicken bun [see recipe below] and a delicious fruit tart complete with crown decoration. At CORD Restaurant, the menu will feature a three-course set menu in celebration of King Charles III, comprised of his food favourites and considering His Majesty's own ethos around sustainability and provenance." She continued, "This special menu will include the Coronation Lamb; a beautiful dish of organic British lamb with forest mushrooms, comprised of seared lamb loin, dry slow-roasted crispy shoulder, slow-cooked porcini mushroom and pancetta compote, pickled girolles, garlic cream, lamb jus and savoy cabbage. The dish has been created for CORD by Chef Emil Minev, Director of Culinary Arts at Le Cordon Bleu London." Ingredients For the Chicken 2 Roasting chicken 1 Carrot 1 Bouquet garni Water White wine (a splash) a pinch of salt 4 Peppercorns For the Sauce 2oz Onion (chopped) 2tsp Curry powder 1tsp Tomato purée 100ml Red wine Water 1 Bay leaf Lemon Lemon juice 3tbsp Apricot purée, or apricot jam ¾pint Mayonnaise 3tbsp Whipped cream, plus a little more 1tbsp Oil Salt and pepper Sugar Method For the Chicken STEP 1 Poach the chicken with the carrot, bouquet garni, salt and peppercorns in water and a little wine, for about 40 minutes or until tender. Allow to cool in the liquid and remove the bones. For the Sauce STEP 1 Fry the onion in oil for 3-4 minutes, then add curry powder. Fry for a further 1–2 minutes. STEP 2 Add tomato purée, wine, water, and bay leaf. Bring to boil, add lemon slices and juice, pinch of salt, pepper and sugar. Simmer uncovered for 5–10 minutes. Strain and cool. STEP 3 Add mayonnaise and apricot purée in stages. Season, and add more lemon juice if necessary. Mix in the whipped cream. STEP 4 Coat the chicken in the sauce and mix in a little extra cream and seasoning. Serve with salad and a little extra sauce.
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Traditional Christmas Lunch Aperitifs
There is no single alcoholic drink that is always served as an apéritif. Fortified wine, liqueur, and dry champagne are probably the most common choices. Because it is served before dining, the emphasis is usually on dry rather than sweet, as a general guideline. In France, the apéritif varies from region to region: pastis is popular in the south of France, Calvados brandy in the Normandy region, Crémant d'Alsace in the eastern region. Champagne wine or Cognac may also be served. Kir, also called Blanc-cassis, is a common and very popular apéritif-cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine like Bourgogne aligoté. The word Kir Royal is used when white wine is replaced with a Champagne wine. A simple glass of red wine, such as Beaujolais nouveau, can also be presented as an apéritif, accompanied by amuse-bouches. In Italy, vermouth or wine may be served as the apéritif (called aperitivo). Martini, Aperol Spritz and Campari with soda are also popular aperitivo drinks of choice. In the Eastern Mediterranean, arak is served with meze. In Britain and Ireland sherry and dry madeira are traditional apéritifs. You can also add cocktail of your choice Starters Port & chicken liver pâté Preparation Time; 15mins and Cooking Time; 15mins, Serves 6 Ingredients 200g butter 2 shallots, finely chopped 2 garlic cloves, crushed 1 orange, zested handful thyme leaves 400g chicken livers, roughly chopped 50ml port (or marsala) Method Put 100g butter, shallots, garlic, orange and thyme in a pan and fry gently for 8 mins. Add the chicken livers and cook gently for another 4 mins. Add the port or marsala and cook for a further min, then tip it all into a blender. Blitz until smooth, season, then add the remaining butter and blitz again. Sieve into a pretty bowl and put it straight into the fridge. Give it a couple of hours to set, then spread on crackers. or Classic Prawn Cocktail Preparation Time; 25mins, Serves 4 This classic retro starter packed with juicy prawns will never go out of fashion Ingredients 400g cooked Atlantic shell-on prawn 4 Little Gem lettuces, trimmed 5 heaped tbsp mayonnaise 5 tbsp tomato chutney 2 tsp Worcestershire sauce 2 tsp creamed horseradish Tiny splash of Tabasco sauce Squeeze of lemon juice Paprika, for dusting 4 tsp snipped chive Method Peel all but four of the prawns (reserve these for the tops). Break the lettuces into individual leaves, then divide the leaves evenly between four small glass bowls. Sprinkle the prawns over the lettuce and season with black pepper. Mix the mayonnaise, tomato chutney, Worcestershire sauce, horseradish and Tabasco together. Season to taste with lemon juice and salt and pepper, then spoon sparingly over the prawns. Dust the top with a little paprika and sprinkle with chives. Top with the remaining prawns and serve immediately. Delicious with brown bread. Recipe Tips Brown and Pink Shrimps are most often available ready-prepared and brown shrimps are usually sold as potted shrimps. They are caught, then cooked – many are frozen, but occasionally fresh whole or peeled are available. Shell on Praws can’t be beaten for flavour and texture. Although time-consuming to peel, they really are worth the effort and you can make great stock for risotto from the shells. At times, a shell-on prawn will have a dark green or black head – this occurs naturally due to a pressure change when the fishing nets are brought to the surface. Ready- peeled prawns are perfect sandwich-fillers. Preparing and Cooking Prawns Once defrosted, peel if necessary. Raw prawns usually benefit from being 'butterflied' (split nearly in half through the back), then remove the dark vein - which tastes bitter and is gritty. Butterflying a prawn shortens the cooking time and helps give a firm, but not rubbery, texture. They turn a deep pinky-orange once cooked. This colour change does not guarantee that they are cooked – the best way to tell is when the prawn turns opaque right through to the centre. Or Smoked Salmon with Horseradish, Crème Fraîche & Beetroot Preparation Time; 25mins, Serves 8 This speedy salad can be whipped up as an impressive starter - the fish is completely lifted by contrasting flavours Ingredients 200ml tub crème fraîche 3 tbsp hot horseradish sauce 1 tbsp vodka (optional) 2 tsp white wine vinegar 2 tbsp olive oil 1 tsp honey 250g pack cooked beetroot (not in vinegar), finely diced 8 large slices smoked salmon 24 red chicory leaves 60g baby rocket salad Few snipped dill sprigs Fingers of toast, to serve (optional) Method Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill. In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve. Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a ‘flower’. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like. Or French Onion Soup Preparation Time; 15mins and Cooking Time;55mins, Serves 4 Ingredients 50g butter 1 tbsp olive oil 1kg onions, halved and thinly sliced 1 tsp sugar 4 garlic cloves, thinly sliced 2 tbsp plain flour 250ml dry white wine 1.3l hot strongly-flavoured beef stock 4-8 slices baguette (depending on size) 140g gruyère, finely grated Method Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn. Add the garlic cloves for the final few minutes of the onions’ cooking time, then sprinkle in the plain flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins. To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve. Sauvignon Blanc, Pinot Grigio, Riesling, Semillon, Verdelho, Chardonnay Grenache, Pinot Noir, Gamay and Verdelhor pair well with most starters. In general they should be light and dry Main Course For some, there will never be a centrepiece that can replace turkey. If you want to stay traditional, make this classic roast turkey recipe with a rich red wine gravy. Placing pancetta under the skin will keep the meat beautifully succulent and add a hint of saltiness. If you're serving fewer people, a turkey crown can often be more suitable than a whole bird. We've added flavour and moistness to our turkey crown with a dry-brining recipe. Roast Turkey Preparation Time; 30mins, and Cooking Time; 3 hrs, Serves 8 to 10 Ingredients 5-6kg oven-ready turkey with the neck, chopped, and giblets included 150g butter 3 garlic cloves, finely grated Large handful of mixed herbs such as parsley, thyme or bay, leaves picked and chopped, stalks reserved, plus extra thyme and herbs to serve (optional) 2 lemons, both halved, 1 juiced 1 onion, roughly chopped 2 carrots, roughly chopped For the gravy 2 tbsp plain flour 1 tbsp soy sauce 1 tsp yeast extract Large glass of red wine (about 200ml) 500ml chicken or turkey stock Method Up to 48 hrs and at least 12 hrs before cooking, loosen the skin over the turkey breast so you can get your hands underneath it. Season the bird all over, including under the skin, with 2 tbsp sea salt. Put the turkey in a large roasting tin, breast-side up. Leave uncovered in the fridge until ready to cook. Remove the turkey from the fridge at least 1 hr before cooking. Heat the oven to 240C (220C fan) gas 9. Melt the butter in a pan set over a low heat, then add the garlic, chopped herbs and lemon juice. Sizzle for 1 min, remove from the heat and leave to cool a little. Remove the turkey from the tin and scatter in the onions, carrots, turkey neck and giblets. Put a roasting rack, trivet or ovenproof cooling rack in or over the tray and sit the turkey on top. Stuff the squeezed and whole lemons in the turkey cavity with the herb stalks and extra thyme. Lift the skin and spoon about 4 tbsp of the garlicky herb butter over the meat underneath, then massage the skin to spread it out. Brush most of the remaining butter all over the bird, reserving about 2 tbsp. For a neat finish, tie the wings and legs together. Put the turkey in the oven and reduce the heat to 180C (160C fan) gas 4. Roast for 1 hr, then remove from the oven and brush with more of the butter. Turn the tin around and return to the oven for another 30 mins. Brush again with the butter and roast for another 30 mins. After the turkey has had 2 hrs in total, check its temperature with a probe thermometer. It’s cooked perfectly when the thickest part of the breast reads about 65C and the thickest part of the thigh reads 75C. If the temperature is lower, return the turkey to the oven for periods of 15 mins until the temperature is reached. Cool for 10 mins on the rack, then transfer to a board and leave upside down – the turkey should rest for at least another 20 mins and will stay hot for at least 40 mins more. Meanwhile, make the gravy. If the roasting tin is flameproof, put it directly over a medium heat. If not, scrape the contents into a large, shallow pan. Scatter over the flour and stir to make a paste. Add the soy sauce and yeast extract, stir, then pour in the wine and combine to form a thick paste. Pour in the stock and turkey juices (if you aren’t already cooking them in the roasting tin). Simmer for about 5 mins, stirring to make a rich gravy. Strain into a jug or pan to reheat when needed. Put the turkey on a platter, then serve with the gravy and other trimmings of your choice. Side Dishes and Trimmings Serve your centrepiece with all the trimmings. It wouldn’t be Christmas without the much-debated Brussels sprouts, but parsnips, carrots and potatoes are all solid choices, along with pigs-in-blankets. Brussels Sprouts with Chestnuts & Sage Preparation Time;35mins and Cooking Time; 10mins, Serves 8 Prepare this simple festive side dish to jazz up the humble sprout. It makes a great get-ahead dish to save you time on Christmas Day Ingredients 1 kg Brussels sprouts, trimmed 4 tbsp goose fat a few sage sprigs, shredded 200g pack whole, cooked and peeled chestnuts Method Boil a pan of water, add the Brussels sprouts and blanch for 6 mins. Drain and cool quickly under the cold tap or in iced water. To get ahead, pack into a plastic food bag and chill overnight. On the day, heat the goose fat in a large wok and add the sage and chestnuts. Cook for a few mins over the heat, add the sprouts, season and stir-fry until piping hot. Chunky Roast Potatoes Preparation Time; 15mins and Cooking Time; 75mins, Serves 8 Keeping your roasties nice and big makes it much easier to keep them crisp and warm Ingredients 16 medium-size Maris Piper potatoes, peeled and halved down the middle so they are still very large 140g lard or goose fat, or sunflower oil for vegetarians 1 garlic bulb, halved (optional) Method Place the potatoes in a pan of cold, salted water and bring to the boil. Turn down the heat and simmer for exactly 5 mins. Tip into a colander, then leave to drain for a good 10 mins to ensure they are really dry, before gently tossing in the colander to rough them up slightly. Heat oven to 200C (180C fan) gas 6. Heat the fat in a sturdy, roomy roasting tin on the hob until it starts to shimmer. Carefully lay the potatoes in a single layer in the fat and leave for 1 min to start to crisp. Turn them until completely coated in fat, then transfer the tin to the oven. Leave undisturbed for 40 mins to crisp up, then turn them again, adding the garlic if you like, before returning them to the oven for 20 mins or until completely crisp and golden. Honey-Roast Carrots Preparation Time; 5mins and Cooking Time; 5mins, Serves 8 Slightly sticky yet succulent and sweet, honey and carrots are a classic combination that will never go out of style Ingredients 1kg Chantenay carrot, or large carrots, cut into big chunks 1 heaped tsp clear honey Juice 1 large orange 2 tbsp mild olive oil Method Heat oven to 200C (180C) gas 6. Boil carrots for 5 mins till almost cooked, drain and cool. Mix the rest of the ingredients in a small roasting tray, tip in carrots, season and roast for 20 mins until cooked, but still with a little bite. Crisp Honey Mustard Parsnips Preparation Time;15mins and Cooking Time;15mins, Serves 8 Dried mustard adds a slight heat to this sweet parsnip vegetarian side dish Ingredients 1kg parsnip, peeled and cut into thumb-width batons 2 tsp English mustard powder 2 tbsp plain flour 4 tbsp rapeseed oil About 3 tsp clear honey Method Boil the parsnips for 5 mins, then drain well and let them steam-dry for a few mins. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess. Heat oven to 220C (200C fan) gas 7 – you can do this while the turkey is resting. Put the oil into one large, or even better two, non-stick baking trays (the parsnips mustn’t be crowded if they’re to become really crisp), then heat in the oven for 5 mins. Carefully scoop the parsnips into the fat, turn them a few times, then roast for 30 mins or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and tip into a serving dish. Christmas Red Cabbage Preparation Time; 25mins and Cooking Time; 60mins, Serves 8 This classic side can be made up to two days in advance. For maximum flavour, cook the cabbage down really well over a low heat until it's really sticky Ingredients 1 large red cabbage (about 1kg) 25g butter 2 red onions, finely chopped Finely grated zest and juice 1 orange 1 cinnamon stick 150ml port 1 tbsp red wine vinegar Method Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage. Heat the butter in a large saucepan, then tip in the onions and gently fry until softened, about 5 mins. Add the orange zest to the pan along with the cinnamon stick, then cook for 1 min more. Add the shredded cabbage, then pour over the port, red wine vinegar, orange juice and 150ml water. Bring up to the boil, then reduce the heat to a simmer, cover the pan and cook for 45 mins-1 hour until the cabbage is softened. Classic Pigs in Blankets Preparation Time; 10mins and Cooking Time;35mins, Serves 8 Everybody loves this traditional Christmas side Ingredients 8 rashers smoked streaky bacon 16 chipolatas Method Heat oven to 190C (170C fan) gas 5. Cut the bacon rashers in half. Wrap a piece of bacon around each of the chipolatas. Place on a baking tray and cook for 30-35 mins until golden. Crispy Onion & Bread Sauce Preparation Time; 15minsand Cooking Time; 20mins, Serves 8 to 10 Elevate bread sauce by adding buttery, crisp onions. It's an ideal condiment for the Christmas dinner table or to serve with your Sunday roast Ingredients 1 onion, finely sliced 50g butter 400ml milk 1 bay leaf Pinch of ground cloves 120g crustless white bread, torn into pieces 100ml double cream or mascarpone Black onion seeds and crispy onions, to serve (optional) Method Heat a dry saucepan until hot and cook the onions for a few minutes, stirring occasionally, until they start to char, then add the butter. Sizzle for 5 mins until the onions are soft and the butter is light brown. Pour in the milk, then add the bay leaf and ground cloves. Season. Bring to the boil, then simmer gently for 5 mins. Turn off the heat, scoop out the bay and stir in the bread and cream. Tip into a blender or use a hand blender to blitz to a thick sauce. Return to the pan and heat, stirring until bubbling and thick. Can be made two days ahead, cooled, chilled and reheated with a splash more milk. Serve the sauce in a bowl, scattered with the onion seeds and crispy onions, if using. Port & Cranberry Sauce with Juniper Preparation Time; 5mins and Cooking Time; 5mins, Serves 8 Ingredients 150ml port 100g soft brown sugar 10 juniper berries finely chopped 300g pack fresh or frozen cranberry Method Tip all the ingredients into a pan and bring to the boil, stirring every now and then. Simmer for 5 mins, until the berries soften but still look whole. Tip into a bowl and leave to cool. Make-Ahead Gravy Preparation Time; 10mins and Cooking Time; 70mins, Serves8 Prepare this traditional accompaniment to roast dinner before the main event - use off-cuts and plenty of onion to add flavour and colour Ingredients 1kg chicken wing, halved with kitchen scissors The turkey neck, if you have it, cut into pieces 3 large carrots, chopped into chunks 2 onions, unpeeled and chopped 3 celery sticks, chopped Small handful thyme sprigs 2 tbsp sunflower oil 2 tsp golden caster sugar 1 tbsp tomato purée 4 tbsp plain flour 4 tbsp balsamic vinegar 1 vegetable stock cube Method Heat oven to 220C (200C fan) gas 7. Tip the chicken wings into a roomy roasting tin with the turkey neck (if using), carrots, onions, celery and thyme. Scatter over the sugar, toss in the oil and roast for 50 mins until brown and lightly charred. Get the kettle on. Put the roasting tin on a low heat, stir in the tomato purée and flour, and cook until sticky. Splash in the balsamic vinegar, then pour over 1.5 litres water to just cover all the ingredients. Bring to a simmer. Crumble in the stock cube and use a potato masher to mash all the ingredients together to release the flavour. Simmer everything for 20 mins until you have a tasty thickened gravy, then strain it through a sieve, pushing down hard on all the mushy veg. Cool and chill for up to 3 days, or freeze for up to 3 months. Heat the gravy to serve, adding roasting juices from your turkey, if you like. Simple Cranberry Sauce Preparation Time; 5mins and Cooking Time; 10mins, Serves 8 Making your own cranberry sauce is really easy, and you can do it a few days in advance. Plus, this one calls for only three ingredients Ingredients 100g light muscovado sugar 100ml orange juice, fresh or from a carton 250g pack fresh or frozen cranberries Method Tip 100g light muscovado sugar and 100ml orange juice into a pan, then bring to the boil. Stir in 250g fresh or frozen cranberries, then simmer until tender but still holding their shape – this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh. The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving. A medium-bodied red, and a full-bodied white are good choices. Pinot Noir is low in tannins, light enough not to overpower the turkey and goes brilliantly with fruity stuffing and cranberry sauce. Chardonnay can match up to the plate – oaked will add creaminess and richness which is lovely with turkey and bread sauce. Dessert Classic Christmas pudding Preparation Time; 20mins and Cooking Time;8hrs, Serves 8 (2 x 1.2l puddings) A homemade Christmas pudding is easy to make, then it just needs time in the steamer to turn it into a glorious, rich, fruity dessert. A festive classic Ingredients For the pudding 50g blanched almonds 2 large Bramley cooking apples 200g box candied peel (in large pieces) or all citron if you can find it 1 whole nutmeg (you'll use three quarters of it) 1kg raisins 140g plain flour 100g soft fresh white breadcrumbs 100g light muscovado sugar, crumbled if it looks lumpy 3 large eggs 2 tbsp brandy or cognac, plus extra to light the pudding 250g packet butter, taken straight from the fridge For the brandy and ginger butter 175g unsalted butter, softened Grated zest of half an orange 5 tbsp icing sugar 4 tbsp brandy or cognac 2 pieces of stem ginger, finely chopped Method Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct). Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl. Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins – the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish. Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper. Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our video to see how to tie up a pudding correctly. Boil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas. To make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to six weeks. On Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it. Or Mince Pies Preparation Time; 45mins and Cooking Time; 15mins, Makes 16 Ingredients 1 large jar mincemeat (about 600g) 2 satsumas, segmented and finely chopped 1 apple, finely chopped Zest 1 lemon Little icing sugar, for dusting For the Pastry 375g plain flour 260g unsalted butter, softened 125g caster sugar, plus extra for sprinkling 1 large egg, plus 1 beaten egg for glazing Method Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency. Add 125g caster sugar and 1 large beaten egg, and mix together. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. Wrap the pastry in cling film and chill for 10 mins. Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon. Heat oven to 220C (200C fan) gas 7. Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops. Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving. Cheeses Personally I prefer to precede the Cheese course with a sugar cube dipped in Calvados The cheese board is a matter of personal choice, but should include a selection of hard, soft and blue varieties with plain crackers, French bread, lettuce and chutneys. Butter and grapes also add to the experience If possible, there should be a separate knife for each cheese. Allow about 50g per head This course can be served before or after the dessert. Personally, I find it clears the palate ready for the dessert. A Suggested Timeline for Lunch Preparation for 2.00pm 8:30am Take the turkey out of the fridge to let it warm up to room temp ahead of roasting. Prep the veg for the sticky maple roots. Prep the sprouts. Prep the veg. 9am Heat oven to 180C (160C fan) gas 4. 9:30am Stuff the turkey, then put in the oven (timings based on a 5kg turkey). 12:25pm Heat the oil in a roasting tin for roast potatoes. 12:30pm Turn oven up to 200C (180C fan) gas 6. Put the potatoes in the oven. 1.00pm Check the turkey’s done, then remove from the oven. Cover and leave to rest. 1:10pm Turn the potatoes and roast for a further 20 mins. 1:20pm Cook the sizzled sprouts. Cook the sticky maple roots on the hob and keep warm. 1:30pm Turn oven up to 220C (200C fan) gas 7. Turn the potatoes and roast for a final 20 mins. Bake the pigs-in-blankets for 30-35 mins. Bake the stuffing for 30 mins. Bake the wild mushroom Yorkshire puddings for 20-25 mins (or reheat from frozen if using).. 1:40pm Reheat the red cabbage with port, prunes & orange in the microwave or on the hob. Reheat the extra creamy bread sauce in the microwave or on the hob. Heat the make-ahead madeira gravy on the hob, adding cooking juices from the turkey, if you like. 2.00pm Start taking dishes to the table. N.B. Actual roasting times will depend on weight of turkey These recipes can be made ahead Up to a month ahead Make and freeze the make-ahead madeira gravy. Make and freeze the red cabbage. Make the cranberry & sweet chilli jam and store it in sterilised jars. Make and freeze the wild mushroom Yorkshire puddings. Up to three days ahead Make and chill the extra creamy bread sauce. Make and chill the red cabbage with port, prunes & orange (if not already frozen). Up to two days ahead Weigh and salt the turkey and chill in a roasting tin. .Parboil the potatoes for the herb-infused roast potatoes and chill, uncovered, on a tray. Assemble the pigs-in-blankets on a tray, ready for baking. Christmas Eve Prep the turkey Defrost the make-ahead madeira gravy and the red cabbage with port, prunes & orange overnight in the fridge. Digestifs Typically served in small measures, and often offering flavours that would complement desserts or cheese. After dinner drinks should serve as the perfect nightcap and leave you feeling comfortable after eating a lot of rich food. They tend to be slightly sweeter drinks (such as port or a liqueur), and high in alcohol content (again, we’re talking fortified wines, and sipping spirits). Brandy is a fantastic after dinner drink option. Usually made by distilling wine (although occasionally made with apples and pears rather than grapes), brandy goes through a production method that results in a rich palate and smooth, comforting texture. Flavours to expect from a classic French brandy such as Cognac include citrus, caramelised fruit, leather, spice and nut, while an Armagnac offers a fuller mouthfeel and notes of apricot, prune, toffee, chocolate and black pepper and Calvados presents a much fruiter palate, along with notes of baking spices and floral aromas. Make sure you pour into a balloon glass (or ‘snifter’) so you can wrap their hands around it and warm the brandy as they drink it (doing this intensifies the aromas coming out of the glass!). Liqueurs work well as after dinner drinks due to their high alcohol content that help to stimulate the stomach after a large meal. These spirits are loaded with big. Ranging from 15% to 55% ABV, liqueurs vary hugely in strength, as well as flavour, so it can be hard to narrow down the best ones to serve after a meal. The key here is to look for higher alcohol examples that express flavours that’ll suit the mood. Whisky has got to be one of the popular after dinner drinks around. Whether enjoyed neat, on the rocks or in an Old Fashioned, many adore the distinct flavours and smooth texture of a well made whisky. Fortified wine, of course, makes our list of after dinner drinks, too. Rich in flavour and sitting at nearly 20% ABV, this is the style of wine to go for at the end of your fabulous feast as it’s stronger than dry wine and therefore better for digestion. It’s also sweeter than dry wine, making it perfect alongside chocolates, cheese and other treats that may still be sat on the table. One of the best styles to enjoy as a nightcap is sherry. Made from white grapes, sherry is an extremely versatile wine that can actually be enjoyed as an aperitif (dry styles of sherry) or as a digestif (sweeter styles) Port is rich, deeply fruity and phenomenal with cheese and chocolate, this red grape fortified wine is everything you want in a classy digestif, and more. Whether you go for a fruity Ruby Port or a more complex style that’s seen a fair bit of ageing, serve in a very small glass at room temperature to give your guests the ultimate end of the meal experience. |
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