Black bean and sweetcorn enchiladas

With additional chicken/turkey for the carnivores.

Finely chop a red onion and gently fry in small amount of oil until starting to turn translucent.

Stir in 1tsp of ground cumin and half tsp chilli powder and cook for a couple of minutes. If using meat, add good handful of chunks of cooked chicken/turkey.

Add large tin worth of sweetcorn (I typically use frozen), a drained tin of black beans and a few tablespoons of passata and heat through.

Divide between 6 tortilla wraps, form into enchiladas placing in large lasagne dish (either greased and/oron a small amount of home made tomato sauce). Top with rest of tomato sauce and grated cheddar. Cook in oven at 180C for about 30 minutes

Christmas 2022

Christmas Eve

Mary Berry Clementine glazed gammon - the only difference was I cooked in slow cooker on low overnight allowing it to cool completely during the day. Might try doing so during the day, as in for 8 hours rather than 12.

Orange Tofu https://www.theconsciousplantkitchen.com/orange-tofu-recipe/ was good idea but not as crispy as should have been, possibly as it was in the oven at the same time as the gammon. As in will try and find a different recipe for new year.

Christmas Day

As for the last couple of years the turkey (5kg) was crowned and legs and thighs deboned and cooked as per Jamie Oliver Turkey crown and legs with Apricot and sausage stuffing. 

Chicken wing gravy  was made in advance. Not sure if will do again but it did save some time on Christmas Day (and I have a number of chicken rissoles in the freezer as a byproduct).

For the pescatarian James Martin’s Salmon en croute (including the buerre blanc). Said pescatarian would have preferred the skin to be removed first. Those eating it the following day were more than happy to have skin on. 

Didn’t actually eat pudding on Christmas Day as our guest came with an array of wonderful cheeses and crackers.

Sitting in the freezer awaiting for when I do cook the pudding is:

Brandy Ice cream

Separate 4 eggs. Whisk the whites until stiff then gradually whisk in 100g caster sugar until you have a thick glossy meringue. Fold in the egg yolks.

Whisk together 300ml double cream with 4tbsp brandy until thick. Fold into the meringue mixture.

Freeze overnight (for at least 12 hours).