Christmas, Cookery Classes, Cooking, radio, Recipes, Uncategorized

Festive Food on the Radio

I love Christmas. I love everything about it – I can’t wait to get my tree and decorations up, wrap presents, catch up with friends and of course plan all my festive food.

This year I started my Christmas demos with Neff in early November and whilst by now I wouldn’t mind if I never saw turkey and ham again I’m still planning and making lots of dishes and goodies to share with friends and family .

So when the lovely Sinead in Midlands 103 asked me to share some festive ideas on air I was happy to do so ( though I suspect one of the reasons that I keep being asked back is that I bring food 😉

As promised here are some of the recipes that I discussed on air with Will Faulkner earlier today

For starters, or to serve with drinks try sausage truffles or prawn shots :

Sausage Truffles

What you need:

  • 125g plain flour
  • ½ tsp salt
  • ½ tsp smoked jalapeno powder (or smoked paprika)
  • 1 ½ tsp baking powder
  • 1 lb sausage meat
  • 80g cheddar, grated
  • 50g butter, melted
  • 30 ml milk

What you do:

  • Preheat oven to 200 C
  • Mix your dry ingredients together then add in sausage meat, cheese, butter and milk
  • Mix well and then using wet hands form into approx. 24 balls. Chill if you have time
  • Place on lined baking sheet and bake for 20 mins until golden.
  • Serve hot or cold with a cranberry dipping sauce (mix sour cream, cranberry sauce and a dash of mustard)

 Prawn Shots

What you need:

  • 12 large (raw) prawns, peeled but with tail on
  • ½ tsp sugar
  • 2 tbsp fish sauce
  • 3 tbsp sweet chilli sauce
  • Juice of 1 limes
  • 1 red chilli, chopped
  •  Fresh mint, chopped

What you do:

  • Split the prawns lengthways (making sure to remove the black vein). Then place them on baking sheet/grill pan, drizzle with a little (chilli) oil. Cook under very hot grill for 3-4 mins
  • Mix all the other ingredients together and divide between 12 shot glasses. Then Top each glass with a prawn.
  • Or alternatively pour the dipping sauce into a dish and arrange the prawns around the side of the dish

You’ll find ideas on cooking the perfect turkey and a vegetarian roast elsewhere in my blog so I’m going to head straight to dessert, This year, inspired by a Tom Kerridge podcast, my favourite is a festive cheesecake:

Christmas Pudding Cheesecake Pots

What you need: 

  • 150g ginger nut biscuits
  • 50g butter, melted
  • 200g Christmas pudding
  • 30 ml Cointreau
  • Zest and juice of 1 orange
  • 250g cream cheese (the full fat version please!)
  • 250g mascarpone
  • 80g soft brown sugar
  • 200 ml cream
  • 1 tsp vanilla extract

What you do:

  • Crush the biscuits in a plastic bag using a rolling pin. Mix the crushed biscuits and melted butter together and press into the base of each shot glass (this mix should make approx. 24 pots)
  • Blitz the Christmas pudding, brandy and orange zest to a puree
  • Whisk the cream cheese, mascarpone, cream and sugar and vanilla extract together until smooth and creamy.
  • Carefully fold the pudding purée into the cream cheese mix. Pipe or spoon onto the biscuit base
  • Leave to chill before serving.

By now you should be feeling rather full so we’ll move onto what to do with your leftovers.

Potato cakes always make a good addition to Stephen’s Day and will use up leftover mash and ham

Potato & Ham Cakes

What you need:

  • 400g mashed potatoes
  • 100g Leftover ham, chopped
  • 1 egg  
  • Bunch spring onions, chopped
  • pinch of chilli powder or dash of chilli sauce
  • seasoning

  What you do:

  • Mix all the ingredients in a large bowl.
  • Shape into cakes
  • Shallow fry or bake cakes in oven (180 C) for 15- 20 mins until cakes start to crisp

And then when you’re looking for ideas to use up the leftover turkey why not try this Mexican inspired dish ….

Festive Picadillo

What you need:

  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed or finely chopped
  • 1 tsp. smoked paprika
  • 1 tsp. cumin  
  • 1/2 tsp. cinnamon
  • 2 tbsp. flaked almonds
  • 2 tbsp. red wine vinegar
  • 50g raisins
  • Jar Passata
  • 300ml chicken stock
  • Shredded Cooked Turkey

What to do:

  • Heat 1 tbsp. oil in an ovenproof casserole dish and sauté the onion until soft.
  • Stir in the garlic and spices and cook for another minute.
  • Then add in remaining ingredients – almonds, vinegar, raisins, passata & stock.
  • Bring to the boil and then leave to simmer for about 20 mins.
  • Add in shredded turkey and allow to heat through
  • Serve in tortilla baskets or with rice and topped with sour cream

This has been a rather rushed post so I hope it all makes sense. Once again my new year’s resolution will be to be more organised!!!!!!!!!!

Happy Cooking & A Very Happy Christmas!

Yvonne xx

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