Pork and Pancetta Stuffing

Pork Pancetta Stuffing Balls

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.

Ingredients

• 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

Method

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……..

Coquito

Coquito – Feliz Navidad

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*

Ingredients

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

Method

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

Berry Marzipan Cupcakes

Marzipan Berry Cakes

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.

Makes 12

Ingredients

• 180g/6¼oz caster sugar
• 180g/6¼oz butter, softened
• 2 free-range eggs
• 80g/2¾oz plain flour
• 150g/5oz ground almonds
• 100g/3½oz marzipan
• 100g/3½oz blueberries
• icing sugar, to serve

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Cut out squares of baking parchment that would easily cover the holes of a bun tray. Line each one.
3. Beat the sugar and butter together in a bowl with an electric mixer until pale and fluffy.
4. Gradually beat in the eggs, then gradually introduce the flour and ground almonds. Continue to beat until all is well incorporated.
5. Break the marzipan into small 1cm bite sized nuggets and fold into the mixture.
6. Divide the mixture between the lined cups of the bun tray. Scatter 3-4 berries over each one.
7. 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…

Mulled Wine

Mulled Wine
Image: bbc.co.uk/food

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.

Serves 6 – Gluten Free*

Ingredients

• 1 bottle red wine
• 60g demerara sugar
• 1 cinnamon stick
• 2 star anise
• 2 cloves
• a good grating of nutmeg
• 1 orange, sliced
• 1 dried bay leaf
• 60ml Damson or Sloe gin (optional)

Method

1. Put the wine in a saucepan with the orange, sugar, bayleaf and the spices.
2. Heat gently until the sugar has dissolved.
3. Taste, if you want the wine sweeter, add some more sugar until it’s sweet enough for you.
4. Take off the heatand stir in the sloe or damson gin if you are using it.

Strain into heatproof glasses and serve while hot.

You can experiment with the spices by changing them around or omitting them and add a sliced lemon too, but this is my favourite combination.

*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.

Home made Irish Cream Liqueur

Homemade Irish Cream

Irish cream is a great Christmas drink, and batched into sterilised bottles make a great give away (if you can let it go, that is).

This is such an easy 2 minute recipe too, no cooking just mixing!  So it it can knocked for that last minute emergency forgotten present, that will be loved!

Once made store in a refrigerator.

Gluten Free

Ingredients

• 250ml single cream
• 1 tin condensed milk (397g)
• 350ml Irish whiskey
• 1 tsp instant coffee granules
• 4 tsp chocolate sauce (use your favourite Gluten Free chocolate sauce for a gluten free recipe)
• 1 tsp vanilla extract

Method

Just pour all of your ingredients into a blender and whizz it up on high speed for 30 – 40 seconds, or until everything has mixed thoroughly.

Serve over ice.

You can swap the Whiskey for a Dark Rum to give you a Caribbean feel!