Oysters with pickled grapes. Mix the olive oil and vinegar, season with pepper and add to the trout. Remove from the oven and leave to settle for 10-15 minutes then turn out onto a cooling rack. Rye loaf, with linseed, treacle and pumpkin seeds. But there are other, more economical and tasty cuts that will be just as welcome. A light apple fool made with baked apples and mascarpone. If they are to have any accompaniment at all, I feel it should either be hot and spicy or cold and piquant. As each batch is ready, transfer it to a mixing bowl. The mushroom gravy (see below) is made using the glorious, gooey sediment from the turkey roasting tin, and once made is best when reduced for a good 15 minutes to intensify its flavour. Dice the fillets into small cubes approximately 0.5cm in size, and certainly no larger than 1cm. Warm the goose or duck fat in a large shallow-sided pan then add some of the potatoes and fry till pale gold. When baked in their little pastry cases, the preserve firms up slightly as it cools. I consider a couple … It is infinitely more interesting – not to mention considerably cheaper – than the white. Miso sprouts, sticky brown rice and pickles. When the turkey is ready, remove the meat to a warm place, covered with foil, to rest. Nigel Slater - Recipes - Winter - Winter Seafood Smoked Haddock, Potatoes, Bacon Smoked haddock cooked with potatoes, bacon, cream and parsley. Position the strings vertically at regular intervals underneath the meat. It should come out damp but without any uncooked mixture attached. trout 3, filleted and pinbonedmedium cucumber 1dill 20gpumpernickel or dark rye 100gbutter 25gsea salt flakes 2 tspolive oil 3 tbsprice vinegar 3 tbsptobiko 6 tsplumpfish roe 6 tsp. Turn out onto a cooling rack. A couple of small courses, crisp and light, to tease. Tip onto a plate and shake firmly, till the panna cotta slides out. For the hummus, drain the chickpeas and bring them to the boil in deep water. Pour the cream into a small non-stick saucepan, add the sugar then bring almost to the boil. If you skip this step your pastry cases will shrink. The best results will come from cooking them in 2 or 3 batches, no more than will sit comfortably in a single layer. If you can’t find chanterelles, any “wild” mushroom will suffice, or indeed a good everyday chestnut mushroom if left to become dark and bosky for a few days in a brown paper bag in the fridge. Leave the sauce at a sprightly simmer for about 20 minutes until it has reduced to about 500ml. Pigs in posh blankets. Cover and leave in the fridge for an hour at the minimum, 2 if possible. Quince, Honey, Anise. Break the eggs into a small bowl and mix the yolks and white thoroughly by beating with a fork. To serve, open the oysters, spoon some of the grapes and their dressing into each opened oyster and serve. Oxtail with Smoked Garlic. Chicken, Leek and Prune Pie. When the gravy is of a moderately thick consistency, check the seasoning, then add the fried mushrooms and serve with the turkey (see below). There will be vegetables, there simply have to be roast potatoes, and plenty of them, but I would be as happy with sprouts that have been tossed with bacon fat and chopped parsley as I would with the more traditional overkill of four different vegetables. To set you up for the big day, it’s best to start with something simple and easy, like smoked salmon with beetroot, or goat’s cheese with red cabbage and apple I want to be ushered gently into the Christmas feast. Fried in a little oil and butter, the … Lay in a single layer on a baking sheet. A standard, deep-sided 20cm cake tin will also work, though you may have to increase the cooking time slightly. A table with seasonal fruit and fresh baking, yoghurt or fresh milky cheeses and something from the oven. The advantage of using pancetta is the crisp and delicate texture it takes on when wrapped around the sausages. Turn the oven on to 180C/350F/Gas 4. The stuffing, cubes of potato fried and tossed with tarragon and garlic, replaces a traditional forcemeat. SERVES 8 pork belly 2kg, boned weight, ask your butcher to score the fat pearl or pot barley 150g carrots 600g onion 1 large a little oil sausages for the stuffing 600g small orange the zest of 1 dry (English) cider for gravy 500ml stock 500ml. Chop the parsley and pink peppercorns together then moisten with a tablespoon of olive oil. Thoroughly mix the almonds, baking powder and flour. Ask the butcher, well in advance, to bone a large turkey leg for you, making sure he also removes the long, silvery white sinews too. Frozen raspberries, clementine juice, gin and ginger syrup. More softly set than a jam, and something to eat with plain yogurt or ice cream. Simple dishes, from a sea bass starter to a roast duck feast and a dazzling party trifle. Make lots, they will all vanish, hot or cold. You will need a 12-hole tartlet tin, each hole about 7.5cm diameter. I get the fishmonger to fillet the trout. Pour most of the fat from the roasting tin and finish the gravy (see below). When the butter and sugar are well creamed, add the flour and almond mixture and the beaten eggs, alternately and a little at a time, beating continuously. It is just what the fish and cucumber need. Nigel Slater’s Christmas breakfast recipes. I do think a plain cake is an incredibly useful thing to have around at Christmas, pleasing those who want a slice of simple, unfussy cake in place of the richer, more traditional offerings. A classic, simple coarse cut marmalade made with pink grapefruits. Peel and very finely chop the smoked garlic. The traditional cake, a little lighter than most, and very popular. Nigel Slater’s recipes for light and tasty Christmas starters. He’s better at it. Drain on kitchen paper. Remove from the heat, gently squeeze the water from the softened gelatine, then add to the cream and stir to dissolve. Peel the cucumber lightly, then slice in half lengthways and remove the seeds and watery core with a teaspoon. Fold in the lemon zest, golden sultanas, chopped crystallised orange peel and the orange zest. Set the oven at 200C/gas mark 6. A large leg will feed six comfortably, is easier to carve than a vast bird and leaves just enough for a round of sandwiches rather than enough meat to feed everyone for a week. Drain the chickpeas, then tip them into the food processor. butter 240g, diced, plus a little for the cake tincaster sugar 240gground almonds 120gbaking powder 1 tspplain flour 140g, plus a little for the cake tineggs 4large lemon 1icing sugar a little, for dusting. Slit the pork just under the skin, between the fat and meat, opening the meat out flat as you go. I like the quince variety spooned over ricotta or with a chalky-white goat’s cheese. Quince, slow-baked with honey, lemon and star anise, Pears cooked with red wine and spices, with dark chocolate, Soft bread rolls with feta and kefir and rosemary, Trifle with lemon sponge cake, sherry, custard and bananas, A soft, frozen ice cream with panforte and maple syrup, Apples, baked with marmalade, lemon, sherry and bay, Ricotta filled pastries with lemon, thyme and orange, Rice pudding, baked with ginger, clotted cream and passion fruit, A dark, spiced ginger cake with pears and lemon icing, Blackberry, apple, kefir and pumpkin seed muffins, Hazelnut cakes with chocolate and a quince compote, A quickly made ice cream of vanilla, cranberries and caramelised walnuts, Puff pastry parcel of apples and orange marmalade, Soft fruit cookies for Christmas with candied fruit, A vanilla Bundt cake flavoured with lemon zest, Hazelnut cake with dark chocolate chips and dried apricots, A light Bundt cake with sultanas, candied orange peel and passionfruit icing, A light banana cake, served with papaya and cardamom salad. Season with salt and black pepper as you go. Mix together the ground almonds, baking powder and flour. Wrap each chipolata in a slice of pancetta, twisting the latter along the length of the sausage. Tuck in the garlic cloves. Put the grapes into a mixing bowl with the onion then add the vinegar and the merest pinch of sugar. Don’t be scared by the quantity of salt in the crumble. A crunchy, fruity start to Christmas. Nigel Slater’s recipes for festive main courses Deep and crisp and even: a lovely Christmassy chicken, leek and prune pie, and a sweet potato … Christmas without the pud would be unthinkable in this house. Place a pizza stone or upturned baking sheet in the oven to get hot. chipolata sausages 600g (about 18)pancetta, thinly sliced 150g (about 18 slices). Add the egg yolk and enough of the water to form a rollable consistency. It is a book to treasure. A useful dish to have up your sleeve. Buttermilk panna cotta, sweet cranberry sauce. Wash the potatoes, then cut them into 1cm thick slices and then into 1cm cubes. red onion 1small, tart, green grapes 100gwhite wine vinegar 5 tbspsugar a tiny pinchoysters 12. Savoury popcorn with crisp pancetta and fennel seeds. Dust with icing sugar. Packed with fruit. Halve the grapes, removing any pips. A hot, baked sponge pudding of dried fruits and orange marmalade. Break the eggs into a bowl and mix the whites and yolks together. They may be too firm if left overnight – though they will come to no harm. Remove the leaves from the stems of tarragon and roughly chop, then do the same with the parsley. Christmas quackers. Line the patty tins with the discs of pastry, pressing the pastry down well into the corners then refrigerate for a good half hour. Remove from the oven and leave to settle for 15 minutes. by Nigel Slater. A deep-filled, golden crusted pie with chicken, leeks and prunes. Pears cooked with red wine and spices, with dark chocolate. A good way to finish a winter dinner. A soft serve ice cream made with maple syrup and home made candied orange. A vast, crisp meringue, caramelised apples and custard. gelatine 2 leavesdouble cream 350mlcaster sugar 100gbuttermilk 150ml, caster sugar 60gorange juice 200mlredcurrant jelly 3 tbsp, or other fruit jellyfresh or frozen cranberries 150gedible leaves thyme or shiso, to dcorate (optional). Tobiko and lumpfish roe are available from many fishmongers and sustainable versions are available online. Puff pastry pinwheels with green olive paste and Parmesan. Recipe coming soon. The sauce – sharp, clean and bright against the creamy panna cotta – can be at room temperature or even slightly warm as a contrast to the chilled cream. Sweet quinces, blue cheese cream. The Christmas Chronicles is the story of Nigel Slater’s love for winter, the scent of fir and spruce, ghost stories read with a glass of sloe gin, and beeswax candles with shadows dancing on the ceiling. A couple of small courses, crisp and light, to tease and delight before we start carving the roast bird and passing around the trimmings. Litigators tenaciously protect Nigel Slater's rights. Crumble the bread with your fingers to give coarse textured crumbs. Prepare the cake tin by melting a little extra butter, brushing it over the inside of the tin then dusting it lightly with flour. The pudding I make every year. The layers of rich fruit-speckled cake, almond paste and thick snow-white icing seem best kept for just once year. The pickled grapes can be made a couple of days in advance and kept in the fridge. The fruit will change colour from white to pink, possibly turning a bright, translucent scarlet as it approaches optimum softness. It should be very lightly set. Spoon the hummus to a serving dish, place the roasted pumpkin on top then scatter the parsley and peppercorns over all and serve. I use a Christmas tree Bundt cake mould, available from larger cookware shops, but you can use a regular 22cm Bundt or kugelhopf tin. The age-old ingredients need to be present, otherwise we risk Christmas losing its soul, but they have moved on towards a less heavy feast. The Christmas pudding, that vast, flaming dome of booze-drenched delights, is possibly my favourite way to end a meal. Peel the quinces, halve them from stem to flower, core, then cut into small cubes about 1cm in size. Grilled figs with pomegranate molasses, pistachios and yoghurt. I will always play Silent Night and While Shepherds Watched as I make the mince pies, despite being not remotely religious, just as I will always offer a slice of snow-scene Christmas cake to all-comers, but I am happy to tweak the food of tradition to suit a contemporary palate. Add the lemon juice and process, pouring in enough of the oil to produce a soft, spreadable cream. They also make a sound base for trifle, especially those with a citrus element. To make the tarts, first make the pastry. I find the lightest results come from using a food mixer with a paddle attachment. The amount of gelatine required seems exceptionally small, especially once the sheets have been softened in cold water, but we are after a dessert that is fragile and easy to eat, so it will be enough. ), Remove the pastry cases from the fridge and place 2 heaped tbsp of quince preserve in each. For this Christmas Special, Nigel celebrates the twelve 'tastes of Christmas' that mean the most to him including Goose, Ginger, Nuts, Marzipan, Mincemeat and Chocolate and prepares some of his favourite festive recipes. Braised Oxtail, smoked … A couple of small courses, crisp and light, to tease and delight before we start … Rub the flour and butter together with your finger tips (or use a food processor) until they have the consistency of fine breadcrumbs. 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