Christmas Recipes 2010

Holly Berry

Juice ¼ Fresh lemon1.5oz.of your favorite gin Raspberry juiceFresh raspberries (as garnish)

Mixing instructions:

Fill a shaker with ice. Add 1 ½ oz Gin and the juice of ¼ fresh lemon. Shake and strain into a cocktail glass. Top with raspberry juice and garnish with fresh raspberries.

Option: Try a raspberry liqueur in place of the raspberry juice.

Christmas Cocktail Favourites

Christmas CanapesChristmas Wreaths

120g cream cheese30g fresh dill (1 small bunch) chopped1 red pepper very finely dicedMixture of crackers

Spread cream cheese onto crackersMake a wreath (circle) with the chopped dill and decorate with diced peppers.

Chicory With Cashel Blue

2 -3 heads of Chicory lettuce or 1 head celery100g cream cheese1tablespoon cream1tablespoon cashel blue cheese1teaspoon caraway or celery seed

Beat the cream cheese, cream cashel blue and cara-way or celery seeds in a bowl. Wash chicory lettuce or celery sticks if using celery cut into finger length pieces..Spoon mixture into lettuce or celery. Sprinkle with paprika.

Christmas StarterSmoked Salmon Terrine

900g/2lb smoked salmon (finely chopped/minced in food processor)16floz double cream whipped8 oz/ 240g Mayonnaise1 pinch cayenne pepper1tsp smoked paprikaSalt to taste1tablespoon fresh dill finely chopped½ red onion finely chopped/grated40g gelatin powder4tablespoons water

Finely chop smoked salmon or put in food processor. Whip cream and put in fridge. Add seasonings to smoked salmon. Pour water into a pirex bowl. Sprinkle gelatin over the surface of the water and let stand for 10 minutes. Place into a pot and pour boil-ing water in until it comes half way up the bowlHeat gently until the gelatin has turned to liquid. Fold the whipped cream into the smoked salmon mixture.Taste for seasoning (salt may not be necessary).Line a 2lb bread pan with cling film and pour in salmon terrine. Set in fridge for 4 hours or over-night. Turn out of bread pan and slice with a hot thin knife 12/14 portions.Serve with Cucumber ribbons & a fresh lemon wedge.

Pickled Dill Cucumber Ribbons

2-3 fresh cucumbers2 tablespoons fresh chopped dill3-4tablespoons white wine vinegar3-4 tablespoons sugar

With a vegetable peeler peel cucumber into ribbons ( discard the seed core). Com-bine the dill sugar and vinegar in a bowl. Toss the cucumber ribbons into the bowl and refrigerate..

Cranberry Martini

2 cups sugar1 cup water2 cups fresh cranberries1 litre vodka

Mixing instructions:

At least 3 days before serving, bring the sugar and water to a boil in a medium saucepan. Swirl the pan occasionally, until the sugar has completely melted and the mixture is slightly thickened. Remove from the heat and stir in the cranberries, and let sit at room temperature for 2 hours. Pour the vodka into a large bowl and add the cooled cranberry mixture. Let sit for at least 2 days stir-ring occasionally. Strain the vodka into a bottle and chill overnight. To serve, fill chilled martini glasses with the vodka add a few cranberries to each glass and garnish with a lime wedge.

Honey & Mustard Glazed Ham

Honey & Mustard Glazed Ham3kg Boned and Rolled Ham1 onion1 cooking apple2 bay leafs5-6 juniper berries3-4 peppercorns4-5 cloves

Glaze:2 tablespoons of honey2 tablespoons of wholegrain mustard4 tablespoons of brown sugar20 cloves

If the ham is salty, soak it in water overnight and then discard the water.The ham should be covered in cold water with onion, apple, bay leafs, juniper berries, peppercorns and cloves and brought slowly to the boil, then let it simmer for 40 minutes per kilo (2 hours for a 3kg ham). Add an extra 15 minute to the end of the cooking time.Pre-heat oven to 220c/gas 7/425F. Combine the honey and mustard in a mixing bowl. Remove the cooked ham from the pot and place on to a baking tray.Next remove the outer layer of fat off the meat, but leave the fine layer that remains underneath. Sear this with a knife in criss crosses or diagonals, and pierce the entire ham with the cloves.Pour the honey and mustard over, and then finish by sprinkling over the brown sugar. Place in the hot oven and bake for 20 minutes or until the glaze has caramelized. This can be served hot or cold.

Lemon & Thyme Roasted Potatoes

1kg/2½lb floury potatoes, such as Maris PiperGoose fatZest of 1 lemon1 tablespoon fresh chopped thymeSalt & pepper to tastePreheat the oven to 220C/425F/Gas 7.

1. Peel the potatoes and cut into large chunks.2. Place potatoes in cold water bring to boil, boil for 2 minutes drain let stand for 5 minutes covered. Put potatoes into a mixing bowl3. Add a generous amount goose fat, zest, thyme, salt & pepper into the bowl, and toss well.4. Put the potatoes into a roasting pan and cook for about 1 hour until the roast potatoes are golden and crunchy on the outside and soft in the middle.

Honey Baby Glazed Carrots

Serves: 6-8 people1 kg Baby carrotsJuice of 2 oranges4 table spoons honeyPinch of grated nutmeg1 bunch fresh chopped coriander (optional)Salt & pepper

Trim the top of the carrots and scrub them under running water. In a bowl mix the orange juice honey salt & pepper. Toss the carrots into the mixture. Put in a pan and roast for 15-20 minutes at 180oC.

Turkey Gravy

Turkey Gravy500ml Chicken/ Turkey Stock4 tablespoons pan drippings100ml red wineSprig of fresh thyme1 bay leaf3 tablespoons corn flourCold water for mixingSalt & pepper to taste

Remove Turkey from Pan, Strain off Juices skim off fat. Put vegetables back into roast-ing pan, place pan onto medium heat and add wine. Reduce wine by half while scrap-ing bottom of roasting pan with wooden spoon. Add stock pan drippings, and thyme, bay leaf, bring to boil and strain. Put into clean pot and put on to a medium heat. Make corn flour slurry and slowly whisk into gravy until desired thickness. Simmer for 1-2 minutes and season to taste

Christmas Main Course

Weight Of Bird

10 to 18lbs4.5 to 8kg

3 to 3-1/2 hours 3-3/4 to 4-1/2 hours

4-1/2 to 5 hours

5 to 5-1/2 hours

5-1/2 to 6-1/4 hours

3-1/2 to 4 hour4

4 to 4-1/2 hours

4-1/2 to 5 hours

18 to 22lbs8 to 10kg

22 to 24lbs10 to 11kg

24 to 29lbs11 to 13kg

Roasting Time (Unstuffed)

Roasting Time (Stuffed)

Roasting A Turkey

1 turkey1/2lb butterSalt & pepper3 onions3 carrots (all chopped roughly)1 head of celery250ml white wine

Place chopped vegetables in the bottom of roasting pan. Place turkey on top of vegetables, put butter under the skin of turkey breast, legs and thighs. Generously season the outside of turkey. Bake until the skin is a light golden color, and then cover loosely with a foil tent. After 1 hour baste with half the white wine and dripping from the bottom of the pan. Repeat with last half of wine after 1 hour and then baste with juices every 30 minutes after until cooked..During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting will promote even browning. The turkey is done when the thigh meat reaches an internal temperature of 75oC. To get an accurate reading, be sure that your thermometer is not touching the bone. If your turkey has been stuffed, it is important to check the temperature of the stuffing; it should be 75oC. You can also check your turkey by looking for clear juices running from the leg and thigh area. When the turkey is done, remove from the oven and allow to stand for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, and makes for easier carving.

The Feast Continues...

Sausage, Apple & Cornbread Stuffing

1 recipe cornbread crumbled500g sausage meat2 Granny smith Apples diced1/4lb butter1 small onion diced2 carrots diced4 sticks celery diced1 tablespoon fresh chopped sage1 -2 cups chicken stockPinch of cayenne pepperCracked black pepper & Salt to taste

Cook the sausage meat in a pan strain onto a paper towel. Sauté off onions, carrots and the celery in butter until slightly soft. Remove from heat, and add sage & cayenne pepper. In a large bowl add cornbread, sausage, apples and vegetable mixture. Add stock slowly while mixing until slightly moist texture and season. Stuff into Turkey.

Corn Bread

1.5cups medium corn flour1.5 cups plain flour2 tablespoon baking powder½ cup sugar3tablespoons butter melted3 eggsPinch of salt

Pre-heat oven to 190oC/350Of/gas7. Put cornmeal, flour, baking powder and sugar into a bowl and mix well. In a small bowl beat eggs and slowly add the melted butter. Add the wet mixture to the dry mixture and mix to a smooth batter. Pour into a greased baking pan 9 x 13in or 22 x 30cm. Bake for 30 to 40 minutes or until a toothpick comes out clean.

Green Bean Casserole

700g/1.5lbsFrench Green beans (cut in half if very long)140g/5oz butter1 head roasted garlic50g freshly grated Parmesan cheese4 shallots roasted & thinly slicedSalt and freshly ground pepper

Bring a large pot of salted water to a boil, add green beans, and blanch until just cooked through, about 2 minutes. Drain in a colander and rinse with cold water. Drain well and trans-fer to a medium baking dish. Pre-heat oven to 180oC/350oFMelt the butter in a medium pan, add the garlic and shallots and cook, stirring until the butter begins to brown. Pour the mixture over the beans and mix well. Season to taste with salt & .pepper and sprinkle the cheese evenly over the top, place in the oven 5 minute before serving

Christmas Desserts

Christmas Trifle

4 slices Madeira cake60ml/2floz sweet sherry or Madeira250g/8oz raspberries1 jar good quality raspberry jam4 eggs2 tablespoons caster sugar2 tablespoons plain flour500ml/16oz milk¼ teaspoon vanilla extract125ml/4oz cream25g/3/4 oz flaked almonds

Spread the jam on the slices of Madeira and place in a Deco-rative bowl, sprinkle with sherry.Scatter the raspberries over the top and crush them gently into the sponge with the back of a spoon, leaving some of them whole.

Mix the eggs, sugar and plain flour together in a bowl. Heat the milk in a pan, pour it over the egg mixture slowly, stir well and pour back into a clean pan. Cook over medium heat until the custard boils and thickens and coats the back of a spoon.Stir in vanilla and leave to cool.

Pour the cooled custard over the raspberries and leave in the fridge to set, it will firm up but not become solid. Whip the cream and spoon it over the custard.Decorate with Almonds and raspberries and refrigerate until needed.

Choux Pastry (Profiteroles)

2oz/60g Butter5oz/150g Water4g Sugar2oz/120g Strong Flour8oz/240g Eggs

Pre-heat oven to 215oC/420F. Pour water into a heavy based pot add butter and bring to a boil.Stir in the strong flour and mix over low heat until it forms a glossy ball 4-5 minutes. Remove from heat and cool. Beat eggs in one a time un-til fully incorporated. The paste should be soft but retain it’s shape if piped. Place mixture into a piping bag with plain or star nozzle. Pipe 1 inch balls onto a baking tray (approx 32 choux balls). Bake @ 215oc/420of 10-15 Minutes until brown and set. When done remove from tray and cool completely.

Cinnamon Cream

250ml double cream1teaspoon ground cinnamon1-2 drops vanilla extract2-4 tablespoons icing sugar

Chocolate Sauce

1 cup sugar2 cups water1 vanilla bean split450g chocolate

Bring sugar water and vanilla bean to a boil, and then simmer until all the sugar has dissolved.Remove from heat and place a lid on the pot to infuse the syrup. Melt the chocolate over a double broiler, and then slowly add the syrup to the melted chocolate whisk-ing constantly.

To Serve: Fill profiteroles with cinnamon cream and cover with hot chocolate sauce.

Saturday 27th November 2010

Time: 6.30-9.30pm

€50.00 per person - 1 course

Included in the course you are pro-vided with your lesson plans with

techniques and recipe book.

Sample all food cooked.

Bookings and details callKevin or Dawn Farley

at 045-851965 or 087-2828014

Design by: Niamh Kane - M:086 3332763