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).

Lamb and/or salmon in spice marinade. Lentil salad

Just cooked the lamb (with the salads) but did make me think that having a non-lamb alternative would be good. For the non-lamb eaters (first born included) and non-meat eaters.
Upping the amount of lentil salad means a good lunch or two with the other left overs.

Marinade
150g yoghurt
3 garlic cloves crushed plus grated one inch of garlic (or 3tsp of minced garlic and ginger paste)
1 tbsp Tom purée
Juice of half a lime
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp crushed chilli flakes (or 1 tsp cayenne)
1 tsp crushed fennel seeds

Marinate 2kg leg of lamb (slashed) or 4 salmon fillets or some combination. In more detail - put meat / fish in bag(s) and add marinade ensuring marinade is rubbed into slashes. Seal and refrigerate overnight.

Cook
Lamb - in foil lined tray, cook for 20 mins at 200C then at 170C for 1 hour 20. Cover with foil half way through.
Salmon - haven't tried. 20 mins in oven turning once?

Lentil Salad
Cook 250g puy lentils according to packet. Drain and leave to cool.

Combine 1 sliced red onion with juice of half a lime, juice of half lemon and 1tbsp cider vinegar. Leave for about 5 minutes to pickle.

Mix together 2tbsp extra virgin olive oil, 1 tsp ground cumin, 1 crushed garlic clove and 2 tbsp mango chutney.

Finally - combine all of the above with 250g halved cherry tomatoes, 85g baby spinach and 1+tbsp chopped parsley

Raita (Cucumber salad)
1 finely sliced cucumber (use mandolin). 350g yoghurt. Juice of half a lemon. Finely chopped handful mint.  Combine.
Optional extra - half tsp of crushed fennel seeds.