It’s that time of year when the Turkey needs stuffing! This year I’ve gone for a Butterfly Turkey Crown, which I’ll spread the stuffing over before I fold back together and roast. I’ve plumped for this slightly smoky Pork and Pancetta stuffing which should keep the breast moist and flavourful.
If you don’t have a bird to stuff just roll it into balls and cook for 20 mins or so until they are cooked though and browned.
2 onions, chopped
1/3 lb (150 g) mild pancetta, cut into fine dice
2 tablespoons (30 ml) olive oil
8 oz (227 g) white button mushrooms, coarsely chopped
4 cloves garlic, finely chopped
1 lb (454 g) pork sausage meat
3 cups (750 ml) bread cubes, without the crust
Zest of 1 unwaxed Lemon
1 tsp Dried Thyme
1 tsp Dried Oregano
Salt and pepper
1.In a large saucepan, soften the onions and pancetta in the oil. Add the mushrooms and garlic and cook for about 5 minutes, then leave to cool.
2. Add the sausage meat, cooled onion mixture, breadcrumbs and lemon zest along with the herbs and seasoning to a large bowl and mix thoroughly.
Use to stuff the bird of your choice or roll into balls and cook separately and serve……..
This is the Puerto Rican version of an “Egg-Nog”, made with coconut cream, condensed milk, Christmas spices and of course a liberal helping of rum! This recipe is egg free.
It’s served well chilled in cups with a sprinkle of cinnamon and nutmeg over the top, however for something more sofisticated pour into martini glasses, garnished with a short stick of cinnamon and dusted with some grated nutmeg, Feliz Navidad!
10 servings – Gluten free*
2 cans coconut cream
1 can sweetened condensed milk
1 can evaporated milk
1 teaspoon vanilla extract
1 – 2 cups rum
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1. Put all the ingredients in a blender and blitz for a minute or so until frothy.
2. Refrigerate until well chilled.
Serve and enjoy responsibly….
*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently
Over the weekend I caught a re-run of Nigel Slater’s ‘12 Tastes of Christmas‘ and although I find some of his recipes a little over egg and mixed up these little beauties looked wonderful and will be on my cookery list over the next few days.
180g/6¼oz caster sugar
180g/6¼oz butter, softened
2 free-range eggs
80g/2¾oz plain flour
150g/5oz ground almonds
icing sugar, to serve
Preheat the oven to 180C/350F/Gas 4.
Cut out squares of baking parchment that would easily cover the holes of a bun tray. Line each one.
Beat the sugar and butter together in a bowl with an electric mixer until pale and fluffy.
Gradually beat in the eggs, then gradually introduce the flour and ground almonds. Continue to beat until all is well incorporated.
Break the marzipan into small 1cm bite sized nuggets and fold into the mixture.
Divide the mixture between the lined cups of the bun tray. Scatter 3-4 berries over each one.
Bake the cakes for 30 minutes, or until springy to the touch.
Dust with a little icing sugar and serve warm with a dash of cream. They are just as nice cold tho…
It’s the time of the year when family and friends pop round bearing Christmas cards and gifts and for those unexpected moments when unplanned vistors turn up, it’s always good t have something quick that you can prepare on the hop. This 10 to 15 minute wonder will have you passing round the festive cheer as quick as a flash.