A Family Christmas....part 3

Puddings are and English Phenomenon. Christmas pudding is traditionally served on Christmas Day, as part of Christmas Dinner. Many families have their own recipes that have been handed down for generations. It is custom that it should be made with 13 ingredients, representing Christ and the 12 Apostles and that every family member stirs it in turn.

Christmas Pudding

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Photographer: Tim Hill

Serves 4

55g / 2oz shredded suet
25g / 1 oz self raising flour
55g / 2 oz white breadcrumbs
1 tspn all spice
1/4 tspn nutmeg
110g / 4 oz soft brown sugar
110g / 4 oz raisins
110g / 4 oz sultanas
75g / 3 oz mixed candied peel
1 orange zest
2 eggs
150ml / 5 fl oz chocolate porter
2 tbsp brandy

1- Mix the suet, sifted flour, breadcrumbs, spices and sugar.
2- Add the fruit, mixed peel and grated zest.
3- Add the beaten eggs, porter and brandy.
4- Cover the mixing bowl and leave the mix to stand overnight.
5- Pour the mixture into a lightly greased 1 litre pudding basin, covering it with some greaseproof paper and a sheet of tin foil. Tie it securely with string.
6- Steam for 4 hours, then remove the foil and paper, replacing it with fresh ones, after the pudding is cold.
7- Store in a cool dry place for up to 3 months.
8- Re-steam the pudding for 1 hour on Christmas Day.

Serve the pudding on a warmed plate with a sprig of holly on top. Warm a ladle of brandy over direct heat and set light to it. Place the ladle on top of the pudding. When you reach the table, slowly pour over the pudding. Serve with brandy sauce.

Cook's Tip
Pour vodka over the pudding instead of brandy for a longer burning time, and have a very Merry Christmas!

A Family Christmas...part 2

Ostrich with Chestnuts and a White Wine Sauce

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Photographer: Tips

Game, refers to wild birds used as a food source. Traditionally they were hunted both as a sport and to replenish the larder during the autumn winter months.Ostrich is a large flightless bird, native to South Africa, which is now farmed around the world. As they have no teeth, their diet consists of plants, seeds, shrubs, flowers and fruit. It is a very lean meat with a course texture and has a similar taste to beef. It is low in fat and cholesterol, and high in calcium, protein and iron. Most of the meat comes from the leg, thigh and back, as an ostrich has no breast meat. It plays an important part in South African cookery and can also be eaten raw, as carpaccio. 

Since ancient times, Ostrich oil has be used for relieving Arthritis and rejuvenating the skin. The oil is a source of omega 3, 5, 6, 7 and 9 EFA's vital for cell growth. It is also rich in vitamin A, F and provitamin A. The low melting point allows the oil to penetrate deep into the skin

Serves 4

1kg / 2lbs 4oz ostrich tenderloin fillet

4 - 6 tbsp olive oil

salt and freshly ground black pepper

450g / 1 lb unpeeled chestnuts or 225g / 8 oz peeled chestnuts

1 medium onion, chopped

1 garlic clove, chopped

250ml / 9 fl oz dry white wine

500ml / 18 fl oz double cream

1 - Pre-heat the oven to gas mark 6, 200C, (400F).

2 - Rub the salt and pepper all over the tenderloin fillet. Heat 2 - 3 tbsp of the olive oil in a pan over medium heat. Sear the fillet in the pan until golden brown on all sides. Set the pan aside for the sauce.

3 - Place the fillet in a roasting tin in the oven, roasting at gas mark 6, 200C, (400F) for 20 minutes.

4 - While cooking, rinse the chestnuts, and make a small incision on the flat side of the shell of each nut. Place them in a pan with cold water. Bring them to the boil and boil gently for 10 minutes. Take the pan off the heat and drain. Peel the chestnuts, removing the inner skin as well.

5 - Add the remaining  2 - 3 tbsp of the olive oil in the pan over a medium heat. Add the onion, saute until soft. Add the garlic, saute for one more minute. 

6 - Add the white wine and reduce by two thirds. Add the cream and the chopped chestnuts. Simmer gently until it reduces further and thickens.

7 - Remove the cooked ostrich to a board for carving, and leave to rest for at least 15 minutes. 

Serve the fillets with the sauce drizzled over. Accompany with seasonal vegetables. 

Cook's Tip

A roasting bag can be used, as ostrich is low in fat. This will prevent the meat from drying out.

      

A Family Christmas

Christmas can be the most  stressful time of the year for many cooks. The secret is to keep it simple. When Charles Dickens wrote A Christmas Carol in 1843, he immortalized a menu of Turkey and Plum Pudding, that has remained in the hearts of the festive feast.

Dickens established the concept of an English Family Christmas with nostalgia and goodwill. The story itself became an act of generosity and love, a tale of redemption and a man's potential for change.

On my menu this year will be......Parsnip Soup with Sherry, Ostrich with Chestnuts and Christmas Pudding.

Parsnip Soup with Sherry

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Photographer: James Murphy

Soup utilizes any available food, and comes to life during the winter months. It's function is to stimulate the appetite, but not to satisfy it when used as a first course. Parsnips are naturally sweet and are seasonal from October to April. A dash of sherry can be added for a Christmas menu.

Serves 4

110g / 4oz butter
2 medium onions, sliced
1kg / 2lbs 4oz parsnips, peeled
30ml / 2tbsp sherry
1.2 litres / 2 pints vegetable stock
salt and ground black pepper
60ml / 4tbsp single cream
chopped fresh parsley, to garnish

1- Melt the butter in the pan, add the onions and sweat gently, without allowing them to colour. 
2- Cut the parsnips into even sized pieces, add to the pan and coat with butter.
3- Pour in the sherry and cover with a lid. Cook over a low heat for 10 minutes, or until the parsnips are softened, making sure they do not colour.
4- Add stock and season to taste. Bring to the boil then simmer for about 15 minutes.
5- Remove from the heat, allow to cool, then puree in a blender.
6- When ready to serve, reheat the soup and check the seasoning. 

Serve garnished with a dash of cream and some chopped fresh parsley.  

Cook's Tip
Use butter, rather than oil and never use flour. Parsnip crisps could also be used as a garnish.