Egg Nog

Prep Time:  30 minutes

Cooking Time: 10 minutes

 

 

Ingredients

 

2 Pints of Whole Milk

6 Eggs

50g Caster Sugar

1 Vanilla Pod (Split)

20 Cherries (Stones removed and halved)

200ml Brandy

Cocoa for Dusting

 

Method

 

Place the milk, eggs, sugar and vanilla pod in a medium pan and heat gently without boiling, until the mixture thickens enough to coat the back of a spoon.

The egg nog can be chilled at this stage or served hot.

 

To serve - Scatter the cherries in the bottom of each serving glass.

Divide the brandy between the glasses and pour the egg nog over.

Dust with the cocoa powder and serve.

 

 



Chestnut, Roasted Butternut Squah and Bramley Apple Soup

Prep Time: 30 minutes

Cooking Time: 30 minutes to 1 hour

 

Ingredients

 

1.5 kg Butternut Squash (Seeds removed, Flesh cut into large wedges)

5 tbsp. Olive Oil

1 Onion (Chopped)

1 Garlic Clove (Finely Chopped)

2 Potatoes (Cut in to cubes)

1 Bramley Apple (Peeled, Core removed, Flesh Chopped)

3.5 Pints Chicken Stock

1 Sprig Fresh Thyme

2 Bay Leaves

500g Chestnuts (Roasted and Peeled)

400g Chestnut Puree

Salt and ground Black Pepper

 

To Serve

 

Truffle Oil (for drizzling)

Double Cream (for drizzling)

 

 

Method

 

Pre-heat the oven to 200C/400F or Gas Mark 6

Place the butternut squash pieces into a roasting tin and drizzle over three tablespoons of the olive oil.

Transfer to the oven and roast for 25-30 minutes, or until the squash is tender and golden-brown. Set aside to cool.

When the butternut squash has cooled, drain off the oil and peel away the skin, taking care not to burn your fingers.

Heat the remaining oil in a large pan over a medium heat, add the onion, garlic, potatoes and apple, fry for 4-5 minutes, stirring regularly, until softened.

Add the stock, roasted squash, thyme, bay leaves, chestnuts and the chestnut puree.

Stir well and season to taste.

Bring the mixture to the boil, turn down the heat and simmer for 15-20 minutes or until the potatoes are tender.

Set aside and allow to cool.

Transfer the mixture to a food processor and blend until smooth.

Return to the pan and heat until warmed through.

Serve each bowl with a few drops of truffle oil and cream.

 



Pork Fillet Stroganoff

Prep Time: 30 minutes

Cooking Time: 10-30 minutes

 

 

Ingredients

 

350g Pork Fillet

Salt

Ground Pepper

2 tbsp. Sunflower Oil

25g Butter

1 Onion (Finely Sliced)

2 tsp. Paprika

225g Chestnut Mushrooms (Halved)

140ml Sour Cream

1 tbsp. Lemon Juice

1 tbsp. Parsley (Chopped)

 

To Serve

 

Chopped Parsley

Mash Potato

 

Method

 

 

Cut the pork fillet in to thin strips on the slant about 1cm x 6cm.

Season the meat with salt and pepper.

Heat a large non stick frying pan until hot, add a little oil when very hot and add the meat.

Stir fry really briskly until brown.

Lift out with a slotted spoon on to a plate

Measure butter to the pan, add the sliced onions, cook over a low heat until the onions are really tender.

Sprinkle in paprika, stir in the mushrooms, turn up the heat and toss for a minute.

Add the meat to the pan with the cream, allow to just bubble to heat through add the lemon juice and seasoning and serve hot.

 

Serve with mashed potato and sprinkle with parsley.

 

 

 

Chicken Stir-Fried with Pak Choi

Prep Time: 30 minutes

Cooking Time: 10 minutes

 

Ingredients

 

2 tbsp. Groundnut Oil

2 Skinless Free-Range Chicken Breast (Cut into stripes)

1 Garlic Clove (Crushed)

1 tsp. Grated fresh Ginger

1 Star Anise

1/2 tsp. finely chopped fresh Red Chilli

Handful Mangetout

2 Pak Choi (Stems Separated)

4 Spring Onions (Sliced)

100g Wild Mushrooms (Trimmed and cut)

4 tbsp. Soy Sauce

2 tbsp. Balsamic Vinegar

Parsley

1 tbsp. Chopped fresh Tarragon

1 tbsp. Chopped fresh Chives

 

Method

 

In a large frying pan or wok, heat the groundnut oil over a medium high heat

Add the chicken and cook, lightly tossing for 3-4 minutes until the chicken turns white and is almost cooked through

Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds

Ass the Mangetout, pak choi, spring onions and mushrooms and stir fry for another 3-4 minutes until they are all lightly cooked.

Finish with the soy sauce, balsamic vinegar and fresh herbs. Stir together briefly and serve immediately

Christmas Mini-Muffins

Prep Time: 30 minutes

Cooking Time: 10 - 30 minutes

 

Ingredients

 

200g Self Raising Flour

100g Caster Sugar

100ml Sunflower Oil

75ml Milk

1 Large Egg

50g Dark Chocolate (Chopped)

1 tbsp Mincemeat

50g White Chocolate (Chopped)

50g Dried Cranberries

 

To Decorate.

 

White, Red and Green Fondant Icing

Warm Water

 

Method

 

Pre-heat the oven to 190C/375F or Gas Mark 5 and put 24 mini muffin cases inside a mini muffin tray.

Mix the flour and sugar in a bowl, then make a well in the centre. Whisk together the oil, milk and egg and slowly pour into the bowl, stirring gently.

Divide this mixture between two bowls. In one bowl add the dark chocolate and mincemeat. Add the white chocolate and cranberries to the other bowl. Stir very gently.

Divide the two mixtures among the 24 muffin cases and bake for 20 minutes or until golden brown and risen. Remove the muffins to a wire race and allow to cool.

 

To decorate roll out the white icing and cut in to circles with a spoon go around the outside of the icing to create curves, with warm water brush one side of the icing and place on top of the muffin.

Create little balls with the red icing to look like berries for Holly. With the green icing use a holly leaf cutter and create little leaves attach these to the white icing using water.

 

 

 

 

Chunky Vegetable Soup

Serves 4-6

Prep Time - 15mins

Cooking Time - 30mins

 

 

 

Ingredients

1 tbsp Olive Oil

1 Medium Onion (Chopped)

2 Medium Carrots (Peeled and Diced)

2 Medium Parsnips (Peeled and Diced)

2 Small Leeks (Trimmed and Sliced)

50g Red Lentils

400ml Vegetable Stock

100g Green Beans (Trimmed and Cut into short pieces)

1 tbsp Corn Flour

750ml Dariy Free Milk

Heat the oil in a large pan, add the onion, carrots, parsnips and leeks and cook gently for 5minutes.

Add the lentails, stock and simmer for 20 minutes, then add the green beans

Bleand the corn flour with a little of the milk then add to the soup with the remaining milk and simmer gently for 5 minutes

Season to taste and serve with crusty bread

Asparagus Soup

Make the most of the short asparagus season with this simple yet delicious soup

 

Prep Time : 30 minutes

Cooking Time: 10-30 minutes

 

Ingredients

 

2 tbsp. Olive Oil

1 Onion (Finely Chopped)

400g Asparagus (Finely Chopped)

500ml Hot Chicken Stock

Salt and Pepper

4 tbsp. Double Cream

 

 

Method

 

Heat the olive oil in a saucepan over a medium heat.

Add the onion and fry for four minutes until softened

Add the asparagus and cook for two minutes

Add the stock and bring to the boil.

Season to taste with salt and pepper and reduce the heat to simmer for  5-7 minutes

Add the cream and blend with a hand blender until smooth