Dec Recipes:

Christmas looms ahead - need I remind you! A few ideas for the festive season, twists on the more traditional fare and some alternative treats.

For the vegetarians:

PINE NUT ROAST

Serves 6

40g (1 ½ oz) butter or marg

2-3 tbsp dried breadcrumbs

1 onion, peeled & chopped

50g (2oz) pine nuts

100g (4oz) chopped cashew nuts

50g (2oz) ground almonds

100g (4oz) fresh brown / white breadcrumbs

4 tbsp milk

2 beaten eggs

seasoning

freshly grated nutmeg

For the stuffing:

100g (4oz) butter (softened)

grated rind & juice of ½ lemon

½ tsp dried thyme

4tbsp fresh chopped parsley

1 clove of garlic, peeled & crushed

100g (4oz) fresh brown breadcrumbs

Line a 9x5x3 in. loaf tin with non-stick paper and grease the paper with a little of the butter and then coat with the dried breadcrumbs.

Melt the remaining butter in a frying pan and add the chopped onions and gently fry until soft and a light brown colour.

Turn into a bowl and add the nuts, breadcrumbs, milk, salt and pepper, and nutmeg to taste. Stir well to mix.

Next make the stuffing - cream the butter in a bowl, then gradually work in all the other ingredients until thoroughly blended.

Spoon ½ the nut mixture into the base of the prepared tin and then put on a layer of the stuffing and then cover with the remaining nut mixture. Smooth the surface and then cover with a piece of buttered foil.

Bake at 180 deg C, gas 4 for an hour, remove the foil and return to the oven for a further 5-10 mins to brown.

Remove from the oven and leave to stand for 5 mins and then turn out very gently onto a serving dish and remove the paper.

Sprinkle the top with toasted pine nuts and garnish with slices of lemon and sprigs of parsley.

 

How about some pancakes? Not only to be eaten on Shrove Tuesday!

CHRISTMAS PANCAKE PARCEL

Serves 4

Make up ½ pt of batter mix: 4oz plain flour, pinch of salt, 2 eggs, ½ pt milk

Make the pancakes in the usual way and stack with greaseproof paper between them (should make 8).

For the filling:

1lb cooking apples

2tbsp cider

1tbsp honey

2tbsp. mincemeat

½ tsp mixed spice

Peel and chop the apples and cook in the cider until tender, drain off any surplus liquid and then add the rest of the ingredients.

Divide the filling between the pancakes, folding each one up so that the filling is completely enclosed.

Put the folded pancakes into a greased oven proof dish and then when you are ready just pop them in the oven for 10 mins to warm through.

Serve decorated with slices of orange and a dollop of cream or even brandy butter!

 

TURKEY & SPINACH PANCAKES

Serves 4

Make up 8 pancakes in the usual way

For the filling:

50g (2oz) marg

1 onion, peeled & chopped

2 tbsp plain flour

½ pt milk

8oz frozen spinach - cooked & drained

300g (10oz) chopped cooked turkey

For the sauce:

40g (1 ½ oz) marg

40g (1 ½ oz) plain flour

½ pt cider

¼ pt milk

1 tsp English mustard

40g (1 ½ oz) grated cheddar cheese

To make the filling: Melt the marg in a saucepan and gently cook the onions until soft then stir in the flour and make a sauce using the milk. Season well and then add in the spinach and chopped turkey.

Divide the filling up between the pancakes and roll each one up and place in a greased oven proof dish, seamside down.

To make the sauce: Make in the usual way using the milk and cider, simmer for about 1 min and then add the mustard and season to taste.

Pour the sauce over the pancakes and sprinkle the cheese over the top. Bake in a preheated oven, 200 deg C, gas 7, until golden brown.

 

STILTON PATÉ with PEARS

Serves 6

225g (8oz) full fat soft cheese

2 tbsp dry white wine

2 tbsp single cream

175g (6oz) grated stilton

pinch ground nutmeg

3 ripe pears

juice of 1 lemon

salad leaves

In a bowl beat the soft cheese with the wine and the cream to give a smooth creamy mixture.

Stir in the stilton and season with the ground nutmeg and some ground black pepper - no salt, the cheese is salty enough.

Shape the mixture into a roll and wrap in cling film and chill in the fridge for at least 1 hr.

To serve, peel and core and slice the pears, place the slices on salad leaves on plates and sprinkle some lemon juice over the top.

Unwrap the paté and cut into 12 slices. Arrange 2 slices on each plate and garnish with chopped walnuts and a twist of lemon.

Mrs Ann Onymous