Creamy Smoked Salmon, Leek and Potato soup

Ingredients – Serves 8

• large knob of butter
• 2 large leeks , halved and finely sliced
• 1 bay leaf
• 1kg floury potatoes , diced
• 1l chicken or vegetable stock
• 100ml double cream
• 200g smoked salmon , cut into strips
• small bunch chives , snipped

Method

1. Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the potatoes until coated in the butter. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are really tender. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them and continue the recipe.
2. Add two-thirds of the smoked salmon, stir through and season. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.

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Spiced Orange Chocolate pots

Ingredients – Serves 6

• 175ml semi-skimmed milk
• 175ml double cream
• 2 tablespoon icing sugar
• 1⁄2 cinnamon stick

• 1⁄2 vanilla pod, halved lengthways
• 4 x medium egg yolks
• 150g Belgian dark chocolate, chopped into small pieces

Method

1. Preheat the oven to 140°C, fan 120°C, gas 1. In a saucepan, heat the milk, cream and icing sugar with the cinnamon stick and vanilla pod, until it boils.
2. Place the egg yolks in a bowl, pour over the hot milk mixture and whisk until combined. Strain through a fine sieve.
3. Put the chocolate pieces in a separate bowl. Pour the strained mixture on top and stir until the chocolate has melted and you have a smooth liquid. Add a few drops of orange extract to taste.
4. Divide the mixture between ovenproof espresso cups or small ramekins and place in a roasting tray. Pour enough boiling water into the tray to reach halfway up the cups. 6 Carefully place the tray in the oven, and bake for 25 mins.
5. Remove from the oven, let cool, then chill in the fridge for 5 hours or overnight. Sprinkle with the chocolate stars to serve.

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Spinach & Feta Falafel bites

Ingredients – Makes 30

• 200g baby spinach
• 400g can drained chickpeas
• 100g feta cheese
• 2 tsp cumin
• 100g plain flour
• vegetable oil , for frying
• tzatziki , to serve

Method

1. Pour a kettle of boiling water over baby spinach in a colander. When cool enough to handle, squeeze out any water – do this really well or your falafels will be too soft. Pulse in a food processor with drained chickpeas, feta, cumin and plain flour until just combined. Roll into tbsp-sized balls with wellfloured hands, then flatten into patties.
2. Fry in batches in vegetable oil for 2-3 mins each side, then leave to cool. Place on a baking tray, cover with cling film and freeze. To serve, defrost in the fridge overnight and cook at 180C/160C fan/ gas 4 for 5-10 mins. Serve with tzatziki.

 

These can be frozen and kept for up to 3 months so make now and bring out around Christmas when needed!

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Bit of effort Game Terrine

Ingredients – makes 10 slices

1 tbsp Olive oil
225g Mini duck fillets
320g Pigeon breast fillets, cut into 1cm strips (or rabbit if can’t get pigeon)
160g Pheasant breast fillets, cut into 1cm strips
3 Bay leaves
250g Rindless, dry-cure, streaky bacon or pancetta
100g White bread, crusts cut off
2 tbsp Finely chopped sage
3 tbsp Finely chopped curly parsley
6 Juniper berries, crushed
3 Garlic cloves, crushed
450g Sausage meat
250g Duck or chicken livers
1 Egg, beaten
2 tbsp Madeira or marsala

 

Method

1. Heat the oil in a frying pan and cook the duck fillets for 2–3 minutes over a high heat until browned. Set aside and brown the pigeon and pheasant in batches. Season well and allow to cool.
2. Preheat the oven to 170°C, gas mark 3. Grease a 1.8 litre terrine or 900g loaf tin and lay the bay leaves along the bottom. Stretch the bacon rashers with the back of a knife; Line the tin with them, leaving a little overhang. Reserve 3–4 rashers.
3. For the forcemeat, put the bread, sage, parsley, juniper berries and garlic in a food processor; whizz to make breadcrumbs. Add the sausage meat and liver and blend again. Add the egg and Madeira, season well and pulse briefly. Spread some of this in the terrine and press in a few strips of game. Cover with more forcemeat and continue to layer, finishing with forcemeat. Fold over the overhanging strips of bacon; patch with pieces of reserved rashers. Cover with foil. Place in a roasting tin and half fill with boiling water. Cook for 1½ hours till the juices run clear and a skewer inserted into the centre is hot when removed.
4. Remove from the oven and pile 5 tin cans on top of the foil; leave for 2 hours. Put in the fridge, still with the weights on, for 2 hours. Once cool, cut into slices.

This can be frozen and kept in your freezer until needed. Make ahead now with a little effort and reap the rewards over Christmas!

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Chocolate Truffles

Ingredients – Makes 50

• 280g good-quality dark chocolate , 70% cocoa solids
• 284ml pot double cream
• 50g unsalted butter

Method

1. Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
2. To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto greaseproof paper.
3. Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on greaseproof paper. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with greaseproof paper. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
4. Store in the fridge in an airtight container for 3 days, or freeze for up to a month. Defrost in the fridge overnight. To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you’re ready to give them.

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Fruity Christmas Biscotti

Ingredients – Makes 72 biscuits

• 350g plain flour , plus extra for rolling
• 2 tsp baking powder
• 2 tsp mixed spice
• 250g golden caster sugar
• 3 eggs , beaten
• coarsely grated zest 1 orange
• 85g raisins
• 85g dried cherries
• 50g blanched almonds
• 50g shelled pistachios

Method

1. Heat oven to 180C/fan 160C/gas 4. Line 2 baking sheets with baking paper. Put the flour, baking powder, spice and sugar in a large bowl, then mix well. Stir in the eggs and zest until the mixture starts forming clumps, then bring the dough together with your hands – it will seem dry at first but keep kneading until no floury patches remain. Add the fruit and nuts, then work them in until evenly distributed.
2. Turn the dough out onto a lightly floured surface and divide into 4 pieces. With lightly floured hands, roll each piece into a sausage about 30cm long. Place 2 on each tray, well spaced apart. Bake for 25-30 mins until the dough has risen and spread and feels firm. It should still look pale. Remove from the oven, transfer to a wire rack for a few mins until cool enough to handle, then turn down the oven to 140C/fan 120C/gas 1.
3. Using a bread knife, cut into slices about 1cm thick on the diagonal, then lay the slices flat on the baking sheets. The biscuits can be cooled and frozen flat on the sheet at this point, then bagged and frozen for up to 2 months. Bake for another 15 mins (20 mins if from frozen), turn over, then bake again for another 15 mins until dry and golden. Tip onto a wire rack to cool completely, then store in an airtight tin for up to one month, or pack into boxes or cellophane bags if giving as gifts straightaway.

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Brandy & Vanilla Butter

Ingredients

• 200g salted butter , softened
• 175g icing sugar
• 1 tsp vanilla paste, or seeds scraped from 1 vanilla pod
• 5-7 tbsp brandy

Method

Beat the butter, sugar and vanilla together until pale, then whisk in the brandy, one tbsp at a time, until you are pleased with the taste.Scrape into a serving bowl and chill for 1 hr or for up to 3 days, before serving. Freeze for up to a month.

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Stuffed Chicken with Goats Cheese & Thyme

Ingredients – serves 2

• 2 skinless, boneless chicken breasts
• 100g firm goat’s cheese , such as Crottin de Chavignol
• 1 tsp fresh thyme leaves, plus 2-3 sprigs
• 4 rashers streaky bacon , thinly sliced
• 2 courgettes , thinly sliced
• 1-2 tbsp olive oil , plus extra for drizzling
• 250g vine tomatoes , thinly sliced

Method

1. Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half from one long side and open them out like a book. Bat them out a little with a rolling pin to flatten them. Season on all sides. Put half the goat’s cheese on each piece of chicken and sprinkle with the thyme leaves. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.
2. Lightly oil a shallow gratin dish, then arrange overlapping rows of courgettes and tomatoes over the base. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top.
3. Bake for 40-45 mins until the bacon is crisp and golden and the courgettes are tender. Serve straight from the dish with new potatoes or good bread.

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Lemon Drizzle Cake

Ingredients – Makes 10 slices

• 225g unsalted butter , softened
• 225g caster sugar
• 4 eggs
• finely grated zest 1 lemon
• 225g self-raising flour

For the drizzle topping

• juice 1 1⁄2 lemon
• 85g caster sugar

Method

1. Heat oven to 180C/fan 160C/gas 4. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
2. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve.

Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

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Prawn Noodle

Ingredients – Serves 4

• 1l chicken stock (home made if you have)
• 2 tbsp oyster sauce
• 2 tbsp hoisin sauce
• 1 tbsp fish sauce
• large piece fresh root ginger , shredded into thin matchsticks
• 300g peeled king prawns (raw would be better, but cooked are fine)
• 4 bok choi , each cut into quarters
• 2 sachets straight-to-wok noodles
• 4 spring onions , finely sliced

Method

1. In a wok or large saucepan, bring the stock to the boil. Stir the sauces into the stock, then add the ginger. Simmer for a moment, then add the prawns: if raw, simmer for 2 mins until they turn pink; if cooked, add together with the bok choi, then cook for 2 mins more until just wilted.
2. Slip all the noodles into the broth, then gently stir to loosen them. Bring the liquid back to a simmer, then cook for 2 mins more to warm them through. Scatter with spring onions and serve straight from the wok, using tongs for the noodles and a ladle for the broth.

Eat5star tip: If you have any leftover cooked chicken, then use this instead of prawn for a change another night. Yum.

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