Christmas Recipes

[di30]

Right, don't know what happened here, but this is a double post as I started one below on recipes, please could anyone who has the facilities delete this one please, thank you.




CHRISTMAS DAY MUFFINS
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Christmas Recipe Makes 12
calories per muffin: 175
preparation time: 15 minutes
cooking time: 20 minutes
Not suitable for freezing


Christmas recipe instructions:

• cranberries, fresh 175 g (6 oz)
• icing sugar, sifted 50 g (2 oz)
• flour, plain wholemeal 150 g (5 oz)
• flour, plain white 150 g( 5 oz)
• baking powder, 15 ml (1 tbsp)
• mixed spice, ground 5 ml (1 tsp)
• salt, 2.5 ml (half tsp)
• sugar, light brown 50 g (2 oz)
• egg, 1
• milk, 250 ml (8 fl oz)
• vegetable oil, 50 ml (2 fl oz)

Christmas recipe instructions:

1. Mix the icing sugar with halved cranberries.
2. Take a twelve cup muffin tin and grease with butter or use paper cases. In a bowl mix the brown sugar, salt, mixed spice, baking powder and both flours. Make a hole in the middle.
3. Add a mixture of beaten egg/milk/oil into the hole and just blend. Then add the cranberries and quickly stir. The end product should be a rough mixture with lumps and air pockets visible. [Note: Instead of the cranberries you can use mincemeat (225 g, 8 oz) to put in the hole.]
4. Take this mixture and fill the muffin cups to two thirds and bake at gas mark 4 (180 degfrees centigrade, 350 F) until they are golden brown and well risen. About 20 minutes.
5. Cool for a bit and serve warm.

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CHRISTMAS MORNING FRENCH TOAST
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Ingredients:
1/2 loaf of French bread, cut diagonally in 1 inch slices, or white sliced bread
4 eggs
1 cup milk
3/4 cup half-and-half cream
1/4 cup and 2 tablespoons butter
2/3 cup brown sugar
1/8 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon and 1-1/2 teaspoons light corn syrup (or golden syrup)


Directions:
Butter a 9x13 inch baking dish, and then arrange the slices of bread in the bottom.
In a large bowl, beat together the eggs, milk, cream, vanilla and cinnamon. Pour over the bread slices, cover, and refrigerate overnight.
The following morning, preheat oven to 350F (180C, Gas Mark 4). In a small saucepan, combine the butter, brown sugar and corn syrup (or golden syrup), and heat until bubbling. Pour over the bread and egg mixture. Bake in the preheated oven, uncovered, for 40 minutes.
Delicious!

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GLAZED PORK WITH FIG STUFFING
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Christmas recipe serves: 6
calories per serving: 480
preparationj time: 30 minutes
cooking time: 2 hours
not suitable for freezing


Christmas recipe ingredients:

• loin of pork, boned with skin scored, 1.4 kg (3 lb)
• salt and pepper
• honey, clear 60 ml (4 tbsp)
• mustard powder, 10 ml (2 tsp)
• lemon, grated rind from 1
• garnish, sprigs of rosemary and a few figs

stuffing:

• shallots, 4
• garlic clove, 1
• figs, dried no-soak 225 g (8 oz)
• apple, eating 1
• rosemary, fresh sprigs 2
• butter, 50 g (2 oz)
• lemon, grated rind and juice from 1
• dry sherry, 45 ml (3 tbsp)

Christmas recipe instructions:

1. Stuffing preparation: Chopped rosemary, peeled/cored/chopped apple, choppee figs, peeled and crushed garlic, peeled and chopped shallots.
2. Cook the garlic and shallots in butter until golden brown. Add the sherry, lemon rind and juice, rosemary, apple and figs. Stir until softened and most of the liquid reduced.
3. Place the cooled stuffing from step 2 along the middle of the salt and pepper seasoned pork loin (skin side down). Roll the piece up and tie up with string at several locations. Cook for 1 hour at gas mark 5 (190 degrees centigrade, 375 F).
4. Near the end of this time, heat together the lemon rind, mustard and honey. After the hour is up, brush this onto the pork and continue the cooking for another 45 minutes, basting every 15 minutes.
5. Serve as carved slices (thick), garnished with rosemary sprigs and a few figs.

Heating and serving tips:

• Don't keep food hot for longer than an hour before serving
• Leave roast potatoes open to the atmosphere after cooking, to retain their crispness.
• Remember that it is harder to keep certain foods warm. e.g. root vegetable keep their heat well but spinach and cabbage don't.

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LAMB WITH CHESTNUT & TOMATO RELISH
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Christmas recipe serves: 6
calories per serving: 450
preparation time: 15 minutes
cooking time: 20 minutes
not suitable for freezing


Christmas recipe ingredients:

• chestnuts, peeled cooked, 175 g (6 oz)
• tomatoes, cherry 75 g (3 oz)
• bacon, rindless streaky, 175 g (6 oz)
• lamb, 3 racks trimmed, 900 g (2 lb)
• garlic, 3 cloves
• pepper
• olive oil, 100 ml (4 fl oz)
• parsley, finely chopped fresh, 60 ml (4 tbsp)
• caster sugar, 10 ml (2 tsp)
• balsamic vinegar, 30 ml (2 tbsp)
• garnish, flat leaf parsley

Christmas recipe instructions:

1. Rub the lamb with garlic and finely coat with pepper. Cut the tomatoes in half and the chestnuts into rough pieces.
2. Cook the lamb racks, having placed the bacon on top, at gas mark 9 (240 degrees centigrade, 475 F) for about 20 minutes or for about 30 minutes for well done.
3. For the relish; mix balsamic vinegar, sugar, parsley and the remaining garlic (peeled and crushed) with the olive oil. Then add the cherry tomatoes and chestnuts.
4. To complete the relish add the liquid from step 2 to the step 4 product.
5. Serve the lamb in six pieces wity the relish, garnished with parsley.

Note: You can replace the chestnuts with frozen or canned variety.

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