Recipe: Little Christmas Puddings

Hookery Cookery Home > Christmas Recipes > Little Christmas Puddings Makes 8

Description/Notes:

These light and fruity puddings that can be cooked in small bowls or teacups are ideal for individual servings or as presents for elderly or single people

Ingredients:

  • 8 oz. (225g) raisins
  • 8 oz. (225g) fresh white breadcrumbs
  • 8 oz. (225g) shredded suet
  • 6 oz. (150g) currants
  • 6 oz. (150g) sultanas
  • 6 oz. (150g) mixed peel
  • 6 oz. (150g) glace cherries, chopped
  • 3 tablespoons of brandy
  • quarter pint (140ml) stout
  • 6 eggs, beaten
  • quarter teaspoon of ground nutmeg
  • 1 teaspoon of ground cinnamon
  • 3 oz. (75g) flaked almonds
  • butter, for greasing
  • Cooking Instructions:

    1. Put the sultanas, raisins, peel, breadcrumbs, cinnamon, cherries, almonds, nutmeg, currants and suet into a large bowl and mix well
    2. Add the stout, brandy and eggs and mix again
    3. Grease 8 small bowls or teacups and divide the mixture between them
    4. Cover each individual bowl or teacup with foil
    5. Put the bowls or cups in a roasting tin and add enough water to come half way up the cups
    6. Cook for 2 hours at 325F, Gas Mark 3, 170C
    7. To freeze, cool seal and label, then use within 6 months
    8. To serve now cook for a further 1 hour


    Recipe: Festive Omelette with Brandy and Mincemeat

    Hookery Cookery Home > Christmas Recipes > Festive Omelette with Brandy and Mincemeat Serves 2

    Description/Notes:

    Set alight this delicious omelette for a scintillating climax to a festive candlelight dinner; you’ll find it’s much more romantic than plum pudding!

    Ingredients:

  • 3 eggs, large
  • 1 tbsp. milk
  • one and a half ounces (40g) butter
  • pinch of salt
  • pinch of caster sugar
  • 1 tsp. rum
  • 3-4 ozs. mincemeat
  • 2 tbsps brandy
  • Cooking Instructions:

    1. Break the eggs into a mixing bowl then add the salt and rum
    2. Beat lightly with a fork until the eggs and yolks are mixed and just a little froth beginning to appear
    3. Stir in the milk
    4. Put the butter in a 6-7 inch (15-17cms) heavy based frying or omelette pan and heat until it begins to ‘haze’
    5. Pour the egg mixture into the center of the pan and keep shaking the pan while stirring the eggs with a fork as in making a scrambled egg mixture
    6. When the center of the omelette looks scrambled, leave the pan stationary for five to six seconds for the bottom to brown slightly
    7. Carefully fold the omelette in two and slip off the pan onto a plate
    8. Stuff the pancake with warmed mincemeat, pour over the brandy and set alight as it comes to the table


    Recipe: Party Sausage Rolls

    Hookery Cookery Home > Christmas Recipes > Party Sausage Rolls Makes 24

    Description/Notes:

    Don’t forget to serve these tasty nibbles at your party; it’s just not Christmas without the trusty sausage roll lurking somewhere amongst the festive fancies

    Ingredients:

  • 1 lb. (450g) pork sausagemeat
  • half a tsp. dried sage
  • half a tsp. thyme
  • 1 tbsp. chopped parsley
  • 12 oz. (350g) self-raising flour
  • 2 oz. (50g) lard
  • 2-3 tbsp. water
  • 4 oz. (100g) margarine
  • salt and pepper
  • beaten egg for glazing
  • Cooking Instructions:

    1. Add the herbs to the sausagemeat and mix together
    2. Divide into 4 quarters and roll each quarter into a thin sausage shape on a lightly floured board
    3. Sift the flour into a mixing bowl, add the salt and pepper, then rub in the lard and margarine
    4. Add sufficient water to knead into a firm dough, then divide into two portions
    5. On a lightly floured board, roll each half of the pastry into oblongs 12 inch (30cm)x 8 inch (20cm) oblongs
    6. Cut each piece in half lengthwise
    7. Place a roll of sausagemeat along the center of each piece of pastry
    8. Damp one edge of the pastry and fold the other over and seal
    9. Divide each roll into 2 inch (5cm) pieces
    10. Place the sausage rolls on a baking sheet and glaze with the beaten egg
    11. Bake in a pre-heated oven at 375F, Gas Mark 5, 190C for about 20 minutes
    12. Cool on a wire rack before serving


    Recipe: Chicken and Mushroom Vol-au-vent

    Hookery Cookery Home > Christmas Recipes > Chicken and Mushroom Vol-au-vent

    Description/Notes:

    An equally delicious supper or party dish you can serve hot or cold; the little extra effort needed in making this dish will more than compensate for it’s vastly superior flavour to the cardboardy tasting ready-made alternative

    Ingredients:

  • 1 lb. (450g) puff pastry
  • 5lb. (2.25kg) chicken and giblets, washed and cleaned
  • 1 small onion, skinned
  • 1 carrot, peeled
  • 8 oz. (225g) mushroom, washed and sliced
  • quarter pint of single cream
  • 1 chicken stock cube
  • half a pint (280ml) milk
  • 2 oz. (50g) butter
  • 2 bay leaves
  • Cooking Instructions:

    1. Put the chicken and giblets into a large saucepan then add bay leaves, salt, pepper, onion and carrots
    2. Add water, cover the saucepan and cook over a gentle heat for one and a half to two hours or until the chicken is tender
    3. Heat the oven to 450F, Gas Mark 8, 240C
    4. On a lightly floured surface roll out the pastry to half to three quarters of an inch (1-1.5cms) thick
    5. Cut out an 11 inch (28cm) round and put on a baking sheet
    6. Cut a 9 inch (23cm) round in the center of the pastry, this time only cutting nearly through the pastry and brush the trop with milk
    7. Cook in the middle of the oven for about 45 minutes, until the pastry is well risen
    8. Allow to cool on a wire rack then cut out the lid
    9. Carefully scoop out the uncooked pastry from the middle
    10. Take the chicken out of the stock and cut the meat into manageable chunks
    11. Save half a pint(285ml) of chicken stock for the filling
    12. Place the butter in a saucepan and heat gently until it melts
    13. Add the flour, stir and cook for about 2 minutes then stir in the chicken stock and milk
    14. Crumble the chicken stock cube, add to the pan and bring to the boil while stirring
    15. Reduce the heat, add the mushrooms and stir for a further 10 minutes before stirring in the chicken and cream
    16. Place the vol-au-vent casing on a serving plate, fill with the chicken and mushroom filling and gently replace the lid


    Recipe: Savoury Cheese Nibbbles

    Hookery Cookery Home > Christmas Recipes > Savoury Cheese Nibbbles

    Description/Notes:

    Scrumptious savoury nibbles that will delight your party guests; hide a few as a treat for when they’ve all gone home

    Ingredients:

  • 2 oz.(50g) Cheddar cheese, finely grated
  • 4 oz (125g) butter
  • 6 oz.(175g) plain flour
  • salt and pepper
  • milk, for mixing
  • cocktail onions, pineapple , pate etc., for topping
  • Cooking Instructions:

    1. Put the flour in a bowl and rub in the butter
    2. Add the grated cheese, salt and pepper, then mix to a stiff paste by adding a little milk
    3. Roll out to a thickness of about an eighth on an inch on a lightly floured board
    4. Cut into smallish rounds and prick with a fork to prevent rising
    5. Bake in the center of a hot oven, 425F, Gas Mark 7, 220C for 8-10 minutes, or until the biscuits are a light golden brown in colour
    6. Cool on a wire rack
    7. Decorate the tops of the biscuits with a variety of cocktail onions, pate, pineapple cubes or whatever little savouries you fancy


    Recipe: Festive Salad

    Hookery Cookery Home > Christmas Recipes > Festive Salad Serves 4

    Description/Notes:

    A tasty, yet diet conscious salad that will come as a welcome relief to many an abused digestive system over the celebrations; will keep for several days if stored and refrigerated in an air-tight container

    Ingredients:

  • 2 carrots, peeled and grated
  • 2 stalks of celery, chopped
  • 2 oz.(50g) sultanas
  • 4 oz. 9125g) walnuts, chopped
  • 2 oranges, peeled and segmented
  • 5 oz. (150g) red cabbage, washed and shredded
  • 2 dessert apples, cored and chopped
  • 4oz. (125g) Stilton cheese, chopped
  • quarter pint (150ml) low calorie salad dressing
  • salt and ground black pepper
  • Cooking Instructions:

    1. Put all the ingredients in a large salad bowl and mix well
    2. Season to taste and serve cold
    3. To store, put the salad into an air-tight container and keep in refrigerator for up to 3 days


    Recipe: Chestnut Loaf

    Hookery Cookery Home > Christmas Recipes > Chestnut Loaf

    Description/Notes:

    For a really delicious alternative Christmas meal, serve thick slices of this chestnut loaf with red cabbage, sprouts and roast potatoes. Great for vegetarians and non-vegetarians alike

    Ingredients:

  • 10 oz. (275g) tin chestnut puree
  • 1 lb. (450g) potatoes
  • 1 medium onion, finely chopped
  • 1 small turnip
  • 4 oz. (125g) fresh breadcrumbs
  • 1 tsp. dried sage
  • 1 egg
  • 1 tsp. dried basil
  • salt and black pepper
  • olive oil
  • Cooking Instructions:

    1. Boil and mash the potatoes, boil and mash the turnip and lightly fry the onion
    2. Pre-heat the oven to 345F, Gas Mark 4, 180C
    3. Mix together the potato, onion, turnip, chestnut puree, breadcrumbs and herbs
    4. Season to taste
    5. Lightly beat the egg and blend it into the mixture to bind it together
    6. Oil a 1 lb. (450g) loaf tin with olive oil and spoon in the mixture, spreading it evenly
    7. Bake in the pre-heated oven for one to one and a half hours or until firm
    8. Turn out on to a heated serving dish and serve hot in thick slices with your selection of festive accompaniments


    Recipe: Vegetarian Christmas Roast

    Hookery Cookery Home > Christmas Recipes > Vegetarian Christmas Roast Serves 4

    Description/Notes:

    A scrumptious Christmas nut roast that will suit most vegetarians. Serve with brussels sprouts and cranberry sauce to make this a truly memorable meal.

    Ingredients:

    For the Roast:

  • 1 large onion, thinly sliced
  • 8 oz. (225g) dark brown lentils
  • 4 oz. (125g) brazil nuts, shelled and finely chopped
  • 4 oz. (125g) walnuts, shelled and finely chopped
  • 4 oz. 9125g) hazelnuts, shelled and finely chopped
  • 2 tbsp. chopped thyme
  • 2 tbsp. chopped parsley
  • 1 tsp. chopped rosemary
  • 4 tbsp. dry red wine
  • salt and ground black pepper
  • 1 tbsp. chopped savory
  • 1 bayleaf

    For the stuffing

  • 4 oz. (125g) whole-wheat breadcrumbs
  • 6 sage leaves, chopped
  • 5 tbsp. dry red wine
  • 4 tbsp. olive oil
  • 1 onion, sliced and chopped
  • salt and ground black pepper

    For the Topping:

  • 3 oz. (75g) whole-wheat breadcrumbs
  • 4 tbsp. olive oil
  • 2 tbsps sesame seeds
  • Cooking Instructions:

    1. Put the lentils, sliced onion and bayleaf in a pan of water, bring to the boil and continue boiling until they are well softened
    2. Remove the bayleaf then drain and mash the onion and lentils
    3. Add the nuts to the lentil puree then stir in the herbs, wine and seasoning
    4. For the stuffing gently cook the onion in the oil until the onions soften
    5. Remove the pan from the heat and mix in the breadcrumbs, seasoning, sage and red wine
    6. Take a flat ovenproof dish and spread half the lentil and nut mixture over the base
    7. spread the stuffing mixture over it then cover with the remaining lentil mixture
    8. Shape the whole to resemble an oblong loaf with the stuffing completely inside
    9. Mix together the topping mixture of breadcrumbs, oil and sesame seeds then press the mixture over the roast
    10. Bake in pre-heated oven at 400f, gas mark 6, 200C for about 45 minutes or until the topping mixture is brown and crispy


    Recipe: Roast Loin of Pork with Prune and Apple Stuffing

    Hookery Cookery Home > Christmas Recipes > Roast Loin of Pork with Prune and Apple Stuffing Serves 4-6

    Description/Notes:

    Succulent roast pork with a tasty stuffing and terrific crackling

    Ingredients:

  • 3 lbs. (1.5 kg) loin of pork, boned and scored
  • 4 oz. (125g) cooking apples, peeled and chopped
  • 4 oz. (125g) prunes, stoned and soaked
  • oil and salt
  • Cooking Instructions:

    1. Make deep and close cuts in the pork skin to make crackling
    2. Open the soaked prunes and flatten
    3. Make a deep slit in the thick portion of pork flesh to form a pocket
    4. Insert the flattened prunes and chopped apples in alternate layers
    5. Roll the meat firmly around the filling and secure with string
    6. Brush the scored crackling with oil and rub in the salt
    7. Place the pork on a rack in a roasting tin and cook in the center of a pre-heated oven at 375F, Gas Mark 5, 190C for one and a half to two hours
    8. Make sure pork is thoroughly cooked before serving


    Recipe: Roast Sirloin of Beef with Horseradish Cream

    Hookery Cookery Home > Christmas Recipes > Roast Sirloin of Beef with Horseradish Cream Allow at least 8 oz (225g) meat, uncooked weight, per serving

    Description/Notes:

    Roast beef has been served on the Christmas table centuries before the supermarkets decreed that turkey was the traditional Yuletide fare; succulent roast sirloin makes a welcome change from that most over-hyped of Christmas birds

    Ingredients:

    Beef

  • sirloin of beef, allowing 8oz. (225g) uncooked weight per serving
  • a little oil or dripping if beef is very lean

    Horseradish cream

  • quarter pint of double cream
  • 2 tsps. sugar
  • 2 tsps. lemon juice
  • 2 tbsps. grated horseradish
  • pinch of mustard
  • Cooking Instructions:

    1. #for the meat
    2. Pre-heat the oven to 425F, Gas Mark 7, 210 C
    3. Weigh the meat and place in a roasting tin, adding a little dripping if very lean
    4. Roast in the centre of the pre-heated oven for 20 minutes per lb. plus 20 minutes for a medium done joint
    5. # for the horseradish cream
    6. Put the horseradish, sugar, mustard and lemon juice into a bowl and mix well
    7. Whip the double cream until it begins to stiffen
    8. Blend the whipped cream into the horseradish mixture then spoon into a serving bowl to accompany the beef