Christmas Tree Appetizers

This is an easy Christmas themed appetizer but the pea dip could be made anytime of year for an easy and healthy starter to go with pita breads.

Recipe: White bean and pea dip

Ingredients:

1 cup frozen peas (thawed, I poured boiling water over them to speed the process up!)
1/2 cup of canellini beans
1 garlic clove- crushed
a squeeze of fresh lemon juice
1 shallot (or 1/4 white onion)
1 tbs of fresh parsley or mint
salt and pepper to taste

Method:

Whizz everything up together until smooth!

Spread onto the flatbread or pita bread triangles and decorate with corn, pepper pieces and chia seeds (or sesame seeds) and some carrot wedges for the trunks.

Store any remaining dip in the fridge and use within 2 days.

Notes: I only used half the amount of dip to cover the trees, you can use the rest as a dip for veg sticks served hot or cold. Squeeze a little lemon juice over the tree to keep it bright green.

Aubergine Bruschetta

This is a fantastic appetizer for parties which can be made in advance earlier in the day.

2 aubergines, sliced lengthways about 3mm thick - the thinner the better

extra virgin olive oil

white wine or herb vinegar

2 sprigs of fresh flat-leaf parsley, leaves picked and finely sliced

1 small handful fresh mint, leaves picked and finely sliced

1 clove garlic, peeled and very finely sliced

sea salt

freshly ground black pepper

heat a griddle pan or baking tray over a lowish flame until nice and hot. Lay your aubergine slices on it side by side and when they are nicely charred on both sides, put them into a bowl. You will probably need to do this in several batches and does take a bit of time and patience.

While the aubergines are grilling, put 8 tablespoons of olive oil and 3 tablespoons of vinegar, with the parsley, mint and garlic, into another bowl and season with salt and pepper. 

When the aubergines are all done, add them to the dressing and mix around, then check the seasoning again and divide on to the bruschetta (toasted bread cooked in garlic and olive oil). Press the topping into the toast so all the lovely flavour gets sucked in!

extra special Sicilian roasted cauliflower and brussel sprouts

When you're looking for an extra special vegetable side dish for Christmas, this could be it!

Ingredients

50 g pine nuts

1 large head of cauliflower

300 g Brussel sprouts

50 g raisins

12 strands of saffron

2 tbsp olive oil

2 tbsp garlic oil

1.Preeheat the oven to 200C/gas 6. Place the pine nuts on a baking tray and roast in the oven until golden, set aside to cool down. 

2. Trim the outer leaves and base from the cauliflower then cut into small florets. Trim the ends from the Brussels sprouts and slice in half, keeping hold of the loose leaves. Cover the raisins in boiling water, leave for about 20 minutes, then drain and set aside. 

3. Place the cauliflower florets and sprouts in a large roasting pan, scatter over the saffron threads then pour over the olive and garlic oils. Season well and mix together gently. Roast for 25–30 minutes, until the florets and sprouts are tender and starting to caramelise. You may find that the loose sprout leaves start to really crisp up; don't be alarmed, it adds a lovely smoky element to the overall flavour. 

4. Transfer the roasted cauliflower and sprouts to a serving bowl; add the pine nuts and raisins, season to taste then give the whole mixture a gentle stir to ensure everything is combined and coated in the saffron oil, and then serve.

the best pea risotto

This is my favourite comfort food and is great to make when you're not in a rush as this takes patience, so don't attempt if you're in a rush to go out, otherwise enjoy a leisurely hour cooking with a glass of wine.

serves 4 people

Ingredients

60g butter
400g frozen peas
1 litre stock
grated nutmeg
5 tbsp grated Parmesan
1 small onion or shallot
1 tbs of olive oil (this is important, it stops the butter burning)
400g arborio rice
160ml white wine or vermouth

Melt 1/3 of the butter and add the frozen peas. Cook for 2-4 minutes until defrosted then remove 1/2 the peas and add a ladle of stock to the remaining peas. Pop on the lid and boil for 5 minutes until soft. Puree this with 1 tbsp of parmesan, a small knob of butter and a grating of pepper and nutmeg.

Try not to eat all of the puree while you make the risotto.

Turn the heat down and melt the remaining butter and that very important oil. Add your onion, finely chopped, and cook 1-2 minutes. Don’t let it brown. Add the rice and stir to coat, for a couple of minutes then add a ladle at a time and stirring each time until all the stock is absorbed, after about 10 minutes add the reserved peas and at about 15-20 minutes once the rice is soft beat in the pea puree and the extra tbs or two of parmesan.

Turn off the heat and let sit for a couple of minutes before serving with a sprinkling of parsley on top and plenty more parmesan cheese to add.

Spiced Christmas Punch

Ingredients
3 cups of apple juice
1/4 teaspoon nutmeg
8 cloves
1/2-inch piece peeled fresh ginger
1 cinnamon stick
3 cups cranberry juice
ginger ale or sparkling wine

Preparation

Bring the apple juice, nutmeg, cloves, fresh ginger and 1 cinnamon stick to a simmer over medium heat. Lower heat and simmer for 15 minutes. Strain, cool and chill. In a large pitcher combine with the cranberry juice. Fill glasses partway with juice mixture and top off with ginger ale or sparkling wine.

If you like your punch to have a real punch, add a dash or two of rum or Quetzalteca.

Christmas isn't Christmas without bread sauce

Ingredients
4 oz (110 g) freshly made white breadcrumbs (a two-day-old white loaf with crusts removed will be hard enough to grate, but the best way to make the crumbs is in a liquidiser, if you have one)
1 large onion
15-18 whole cloves or freshly grated nutmeg
1 bay leaf
8 black peppercorns
1 pint (570 ml) breakfast milk
2 oz (50 g) butter
2 tablespoons double cream
salt and freshly milled black pepper

Method

Cut the onion in half and stick the cloves in it – how many you use is a personal matter; I happen to like a pronounced flavour of clove.

If you don't like them at all, you can use some freshly grated nutmeg instead. Place the onion – studded with cloves – plus the bay leaf and the peppercorns, in a saucepan together with the milk. Add some salt then bring everything up to boiling point.

Take off the heat, cover the pan and leave in a warm place for the milk to infuse for two hours or more.When you're ready to make the sauce, remove the onion, bay leaf and peppercorns and keep them on one side.

Stir the breadcrumbs into the milk and add 1 oz (25 g) of the butter. Leave the saucepan on a very low heat, stirring now and then, until the crumbs have swollen and thickened the sauce – about 15 minutes.

Now replace the clove-studded onion, the bay leaf and the peppercorns and again leave the pan in a warm place until the sauce is needed.

Just before serving, remove the onion and spices.

Reheat gently then beat in the remaining butter and the cream and taste to check the seasoning.

Pour into a warm serving jug.

Jamie Oliver Roast chicken with mixed mushroom stuffing

I've never made stuffing before but this was simple and was easy to stuff. If you don't eat pork this was a good alternative.

Ingredients

olive oil

1 onion, peeled and finely chopped

4 cloves garlic, peeled and finely sliced

500 g mixed, interesting mushrooms (such as shiitake, oyster, chestnut etc), cleaned and chopped

1 bunch fresh thyme

1 lemon

sea salt

freshly ground black pepper

1 large handful pine nuts

2 large handfuls fresh white breadcrumbs

1 free-range egg, beaten

1 whole higher-welfare chicken, approximately 1.5kg

Method

Preheat at your oven to 240°C/475°F/gas 9. Heat a good lug of olive oil in a large frying pan over a medium heat. Add your onion and garlic and cook for about 10 minutes until soft, but not coloured. Add the mushrooms with the leaves from a few of your thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Tip into a bowl and leave to one side to cool. 

Once the mixture has cooled, use clean hands to mix in the pine nuts and breadcrumbs, then add the egg. Carefully, push your fingers between the meat and skin on the top of the chicken then gently create a pocket for the stuffing. Push a quarter of the stuffing into this pocket and roll the remaining mixture into balls and pop to one side. Cut your zested lemon in half and place in the chicken cavity with the remaining thyme sprigs. Pop your chicken in a roasting tray, drizzle with olive oil and season with salt and pepper. 

Place in the preheated oven and turn the heat down to 200°C/400°F/gas 6. Cook for 40 minutes, then add your mushroom stuffing balls to the tray. Return to the oven and cook for a further 35 minutes until gorgeous and golden. To check your chicken is cooked, stick a skewer into the fattest part of the thigh – if the juices run clear, your chicken is done. Leave to rest for 10 to 15 minutes, covered loosely with tin foil, then serve with fluffy roast potatoes and seasonal greens.
Read more at http://www.jamieoliver.com/recipes/chicken-recipes/roast-chicken-with-mixed-mushroom-stuffing/#KOoAOy50mbM1Bki7.99

Leek and Potato Soup

This Delia Smith recipe for leek and potato soup has to be one of the best.

Ingredients
4 large leeks
1 medium onion, chopped small
2 medium potatoes, peeled and diced
50g butter
850ml vegetable stock
275 ml milk
salt and freshly milled black pepper
To serve:
2 tablespoons cream or crème fraiche
11/2 tablespoons snipped fresh chives or chopped fresh parsley


Instructions

Begin by trimming the leeks, discarding the tough outer layer.

Now split them in half lengthways and slice them quite finely, then wash them thoroughly in two or three changes of water.

Drain well. In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes.

After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft – if you have the heat too high the milk in it may cause it to boil over.

Now you can put the whole lot into a blender – leave it to cool a little first – and blend to a purée. If you have to blend the soup in batches, make sure you have a bowl to hand to put the first batch into.

Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley.