Festive Recipes

Just a few alternatives for that festive table.

Cranberry Glazed Roast Beef with Mulled Wine Gravy and Yorkshire Puddings

cranberry-glased-roast-beef

Ingredients:

  • Sirloin Beef Joint (you can also use rib or topside joints)
  • Shallots or small red onions x 8
  • Cranberry Sauce 75g
  • Mulled Wine 1 pt
  • Beef Stock 300ml
  • Gravy Granules

For the Yorkshires:

Allow 100g – 175g of raw meat per person for boneless joints and 225g – 350g for bone-in joints. – (Gas mark 4 – 5, 180ºC, 350ºF)

Time to cook: Rare – 20 mins per 450g plus 20 mins, Medium – 25 mins per 450g plus 25 mins, Well Done – 30 mins per 450g plus 30 mins.

Method:

Take the beef sirloin joint and place onto a rack in a roasting tin and open roast in a preheated oven. 50 mins before the end of the cooking time place 8 shallots or red onions, peeled and left whole, into the pan and return to the oven.

Meanwhile make the Yorkshire pudding batter. In a bowl mix together flour with the eggs, then add milk and whisk until smooth. Add 1 chopped red onion and the fresh thyme and mix thoroughly. Season with salt and pepper.

To make the glaze for the beef mix together 45ml cranberry sauce with 45ml mulled wine. Brush over the beef during the last 15 mins of cooking time. Once cooked wrap the beef loosely in foil and allow to rest. Increase the oven temperature (gas mark 7, 220ºC, 425ºF), Divide 30ml oil between 12 small Yorkshire pudding tins and heat in the oven for 5 – 10 mins. Pour the batter into the heated tin and cook for 20 – 25 mins until well risen and golden.

To make the gravy add 300ml hot beef stock to the roasting tin and stir to mix with any meat juices. Drain off any excess fat and transfer to a saucepan. Add 150ml mulled wine and 30ml cranberry sauce. Bring to the boil for 5 – 10 mins, add 15ml gravy granules and stir until thickened.

Roast Loin of Pork with Bacon, Black Pudding and Cranberry Stuffing with Rum soaked Apples

roast-loin-pork

Ingredients:

For the Stuffing:

For the Apples:

  • Eating Apples
  • Lemon
  • Rum
  • Ground Ginger

Allow 100g – 175g of raw meat per person for boneless joints and 225g – 350g for bone-in joints. (Gas mark 4 – 5, 180ºC, 350ºF)

Time to cook: Medium – 30 mins per 450g plus 30 mins, Well Done – 35 mins per 450g plus 35 mins.

Method:

To make the rum soaked apples cut 2 – 3 eating apples in half or into thick slices and remove any pips. Rub the cut surfaces with a little lemon juice and place into a dish. Pour over 150ml rum and add a pinch of ground ginger. Cover and leave to soak for as long as possible or overnight ensuring the cut surfaces are immersed in the rum.

Take a pork loin or leg joint and dry the rind, score and rub with 1 tbsp oil and 1 tbsp salt mixed with 1 tsp ground ginger. Place on a rack in a roasting tin and open roast in a preheated oven.

For the stuffing, mix together sausagemeat, chopped bacon, chopped black pudding, fresh breadcrumbs, chopped cranberries and chopped onion. Season with salt and pepper and mix well. Shape into 12 – 15 balls and cook alongside the pork for 20 – 25 mins until cooked through. Add the apples to the oven for the last 10 – 15 mins of cooking time, place around the pork.

and last but not least

Spiced Rack of Lamb with Roasted Red Cabbage

rack-of-lamb

Ingredients:

For the Red Cabbage:

  • Red Cabbage 450g finely shredded
  • Onion 1 sliced
  • Eating Apples 2 peeled, cored and chopped
  • Orange zest and juice (1 orange)
  • Orange Marmalade 2 tbsp
  • Red Wine Vinegar, 3 tbsp
  • Cinnamon ½ tsp
  • All Spice ½ tsp
  • Pinch Nutmeg
  • Butter 1oz

Allow 2-3 cutlets per person. – (Gas mark 4 – 5, 180ºC, 350ºF)

Time to cook: Medium – 25 mins per 450g plus 25 mins, Well Done – 30 mins per 450g plus 30 mins.

Method:

Place the red cabbage, onion, apples,  zest and juice of the orange, orange marmalade, red wine vinegar, cinnamon, all spice and pinch of nutmeg into a roasting tray or large ovenproof dish. Mix well and dot with butter, cover with foil and roast for approximately 1½ hours, stirring halfway through until the cabbage is tender.

Take the rack of lamb and calculate the cooking time. Make slits into the lamb and stuff with the zest of 2 oranges. Place onto a rack in a roasting tray and open roast.

To make the spiced butter, mix together 20z butter with 1tsp cinnamon and 2 tsp all spice.

During the last 20 mins of cooking time spread the butter over the lamb and return to the oven for remaining cooking time.

 

Waste Not, Want Not!

Do you ever find yourself with lots of leftover Sunday roast.  Don’t just leave it in the fridge to eventually be thrown away on bin day, below are a couple of recipes to use it up and turn it into lunch box treats or just treats!

Crunchy Lamb Spring Rolls and Lamb and Potato Pasties

leftover lamb suggestions

leftover lamb suggestions

Crunchy Lamb Spring Rolls(makes 9 large or 12 small)

Ingredients:
1 tbsp peanut oil
8 good sized spring onions, chopped diagonally and including as much of the green as is possibleLamb Spring Rolls
Half a Hispi or Pointed sweet cabbage, shredded
1 carrot, peeled and julienned finely
2 big handfuls of beansprouts
1 tsp Chinese five spice
a pinch of freshly ground black pepper
300g cooked, roasted lamb, shredded
200g filo pastry sheets
2 tbsp olive oil.

Method:
1. Prepare the vegetables prior to needing them and heat the peanut oil in a wok until really hot.
2. Stir fry the vegetables, keep turning them to prevent from browning in any way, until the carrots are just tender.
3. Tip the veggies into a heat proof bowl and set aside to cool a little.
4. Chop and shred the lamb.
5. Add the five spice, pepper and lamb to the veggies and stir to combine.
6. Cut the pastry pieces to size.
7. Brush a little oil onto the edges of the top half of the first sheet.
8. Place a spoonful (or more if you are making larger rolls) of the filling onto the lower half of the pastry sheet.
9. Gently start to roll the filling into the pastry, keeping the pastry as tight as possible without splitting it. Roll up to the oiled section, then fold in the edges to seal the filling into the tube.
10. Continue to roll until the pastry sheet is taken up. The oil should help the last bit to stick.
11. Gently place onto a baking sheet and continue with the next pastry sheet.
12. Once all are rolled, place into a pre-heated oven at 180ºC/340ºF/Gas 4 for 25-30 minutes or until the rolls are golden and crispy.

Lamb & Potato Pasties – (serves 3)

Ingredients:
340g shortcrust pastryLamb and Potato Pastie
1 egg yolk
1 large potato, diced small
1.5 tsp Essential Cuisine lamb stock powder or a low salt lamb stock cube
1.5 tbsp (or thereabouts) Bisto Best lamb gravy granules
250g roasted lamb shoulder, diced
2 tbsp petits pois
half a tsp mint sauce

Method:
1. Using just enough water to cover the potatoes in a medium sized saucepan, bring the water to a boil and add the stock powder.
2. Stir the stock until dissolved, then add the potato and simmer for 5 minutes or so, until the dice are just tender.
3. Using a slotted spoon, remove the potato to a bowl and reserve to cool. Retain around a quarter of the stock and add just enough gravy grains to thicken it. Set it aside to cool.
4. Dice the lamb and place into a bowl with the cooled potato, two spoonfuls of the gravy, the petits pois and mint sauce. Stir gently to combine.
5. Roll out the pastry and cut out three 8″ circles.
6. Using the egg yolk, paint a little onto the edge of one half of each pastry circle.
7. Divide the filling between the three pastry circles, placing it on the un-egged side of the pastry.
8. Fold the egged side of the pastry over to encase the filling and press down lightly to seal.
9. Follow around the edge of the pastry with a decorative pattern, pressed in to fix the pastry properly, and cut a hole into the top to let the steam out.
10. Place onto a baking tray and give the pasties a good covering of egg wash.
11. Bake at 190degC/375degF/Gas5 for 30-35 minutes or until the pastry is golden brown and crisp.

As a lunchtime snack or evening meal…don’t let the leftovers go to waste.

Recipes from @JennyEatwell