Recipes!

[Blah11]

I want to do an entire homemade Christmas lunch this year Also want to do the nibbles all homemade.

Share recipes please!

 

[Blah11]

I'll start...

Spiced Nuts

Ingredients
500g assorted unsalted nuts, including: peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
2 tablespoons coarsely chopped fresh rosemary (from 2 8cm sprigs)
half tsp cayenne pepper
2 teasps dark muscavado sugar
2 teasps Malden salt
1 tablespoon unsalted butter, melted

1.Preheat the oven to 180C/ gas mark 4.

2.Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven till they become light golden brown, about 10 minutes.

3.In a large bowl, combine the rosemary, cayenne, muscavado sugar, salt and melted butter.

4.Thoroughly toss the toasted nuts with the spiced butter and serve warm. And once you eat these, you will never want to stop.







I made these last year. They're a Nigella recipe and dellllllllish.

 

[Blah11]

Gonna try this too...

Spiced and super-juicy roast turkey - https://uktv.co.uk/food/recipe/aid/596587



Wonder if I could do a practise go with a chicken

 

[embojet]

I'll start...

Spiced Nuts

Ingredients
500g assorted unsalted nuts, including: peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
2 tablespoons coarsely chopped fresh rosemary (from 2 8cm sprigs)
half tsp cayenne pepper
2 teasps dark muscavado sugar
2 teasps Malden salt
1 tablespoon unsalted butter, melted

1.Preheat the oven to 180C/ gas mark 4.

2.Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven till they become light golden brown, about 10 minutes.

3.In a large bowl, combine the rosemary, cayenne, muscavado sugar, salt and melted butter.

4.Thoroughly toss the toasted nuts with the spiced butter and serve warm. And once you eat these, you will never want to stop.







I made these last year. They're a Nigella recipe and dellllllllish.

Sounds sooooo yummy! Will be giving this a go!

 

[Pyrrhic]

Perfect Roast Potatoes....

Cut large potatoes into equal sizes. I like them quite large so they crisp on the outside, and are fluffy inside. ie I'd quarter a large baking potato

Parboil for 5-10 minutes

drain of water and shake in the pot to 'fluff up' a bit

Put GLASS (important bit!) dish with veg oil (or duck fat for extra crisp) into the oven for a few minutes to heat the oil.

Place potatoes into hot(important) oil and shake round.

Place in oven for 40 minutes or until crispy.


MMMMmmmMMmmmmm

 

[Blah11]

Perfect Roast Potatoes....

Cut large potatoes into equal sizes. I like them quite large so they crisp on the outside, and are fluffy inside. ie I'd quarter a large baking potato

Parboil for 5-10 minutes

drain of water and shake in the pot to 'fluff up' a bit

Put GLASS (important bit!) dish with veg oil (or duck fat for extra crisp) into the oven for a few minutes to heat the oil.

Place potatoes into hot(important) oil and shake round.

Place in oven for 40 minutes or until crispy.


MMMMmmmMMmmmmm

oo why glass? I've never heard that before! I'm always dead scared taking the pan out of the oven to put the potatoes in

 

[Kitten]

I had a recipe for Parsnip gratin I was going to use this year but I think hubby's thrown it out!

 

[Blah11]

omg hope you find it, that sounds DELISH.

 

[Kimboowee]

Ooo this thread has reminded me to dig the nigella xmas book I got last year!

 

[purpledahlia]

Perfect Roast Potatoes....

Cut large potatoes into equal sizes. I like them quite large so they crisp on the outside, and are fluffy inside. ie I'd quarter a large baking potato

Parboil for 5-10 minutes

drain of water and shake in the pot to 'fluff up' a bit

Put GLASS (important bit!) dish with veg oil (or duck fat for extra crisp) into the oven for a few minutes to heat the oil.

Place potatoes into hot(important) oil and shake round.

Place in oven for 40 minutes or until crispy.


MMMMmmmMMmmmmm

Thats EXACTLY how i make them too!!!

 

[purpledahlia]

We always have yorkshire puddings with our meal.. homemade but i dont know the recepie! but a lot of people dont have them, but its a good idea if you have a house full and a table full of food!

 

[Kitten]

Found it!:

Parsnip & Parmesan gratin

Serves 4-6

* 500g parsnips
* 175ml Berkeley Farm luxury pouring cream, or double cream
* 2 cloves of garlic, crushed, peeled and roughly chopped
* 2 sprigs of thyme, leaves only
* 1 heaped tsp Dijon mustard
* Nutmeg
* 4 tbsp freshly grated Parmesan
* Salt and pepper

Preheat the oven to 200C. Butter a gratin dish.

Peel the parsnips and slice as thinly as possible into rounds. Steam for 5-10 minutes until soft, but still holding their shape (or boil for 4-5 minutes and allow to steam-dry in a colander). Layer roughly in the gratin dish.

Mix together the cream, garlic, thyme, mustard and a good grating of nutmeg. Season generously, particularly with salt. Pour over the parsnips and press down so the liquid oozes through the vegetables. Dot the top with butter and cook in the oven for 35 minutes.

Remove from oven and cap with grated Parmesan. Return to oven for 10 minutes, until golden and bubbly.

 

[bigbloomerz]

Oooh im drooling at the sound of those Roasties!! xx

 

[princessellie]

ooh im making this years xmas dinner from scratch for 9 people!!

i will be keeping an eye on this thread deffo lol

x

 

[jem_5500]

chesnut stuffing

Sausage meat and chesniut pureee mixed up made into balls and oh my god its great cold!!

 

[princessellie]

i have just watched jamie at home christmas special and jamie cooks christmas on 4od so now i have lots of ideas

x

 

[bubbles]

Will post my mincemeat recipe later. I'll even let you know my secret ingredient

 

[bubbles]

Mincemeat (for mince pies) apologies I only work in lbs and ozs and this does make alot of filling. I still have some from last year and it is still perfect

1lb Bramley Apples peeled and grated
8oz Shredded suet
12oz Raisins
8oz Sultanans
8oz Currents
8oz Mixed peel
12oz Soft dark brown sugar
Juice and zest of 2 oranges and 2 lemons
2oz Almonds roughly copped
4teaspoons Ground spice
1/2 teaspoon Cinnamon
Nutmeg, grated
6tablespoons Brandy
(shhh)6 tablespoons homemade jam(shhh)

Combine all the ingredients except the brandy and jam in a large mixing bowl, stir thoroughly and cover with a clean cloth (baby buslin squares are very handy for this) Leave to stand for 12 hours in a cool place. After the 12 hours pre heat your oven to 120C/225F or gas mark 1/4. Cover the bowl loosely with foil (I tend to do mine in my big Jam pot) and place in the oven for 3 hours. Remove the bowl from the oven and leave to cool slightly, Give it a stir and occasionally do so until it is completely cooled. The brandy can be replaced with OJ, lemon juice, apple juice for a non alcoholic option or I have replced it with Kirsch (cherry liquer) before. Add your liquid of choice along with the 6 tablespoons of the secret ingredient, I had plum in my cupboard last year so used that, this year it'll be blackberry. Store in Kilner jars until ready to use. I tend to make mine in November when I do my cake so it has a chance to sit and 'mature' it also makes a lovely present for those of you doing food hampers