Christmas Recipes

25th December, 2007

Christmas Fudge
Ingredients:
6 cups sugar
1 1/2 cups butter
1 large can evaporated milk
2 packages chocolate chips
1 jar marshmallow cream
1 cup nuts

Method
Cook in heavy pan until boiling, boil 10 minutes, stirring all the time. Take off burner and add chips, marshmallow cream and nuts, make sure you mix well, pour into 9 x 13 buttered pan. It will make 6 pounds.



Garlic-Roasted Lamb
Ingredients
1 shank half leg of lamb (about 3 pounds)
1/8 teaspoon each salt and pepper
8 cloves garlic, sliced in half lengthwise
2 large sprigs fresh rosemary or 2 teaspoons dried
2 teaspoons olive or canola oil
4 large sweet potatoes, peeled and cut into 1-inch cubes
6 parsnips, cut into 1-inch pieces

Directions
Preheat the oven to 325°F. With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper. With a small knife, make slits about 1 inch deep all over the leg of lamb. Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits. In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat well. Move the vegetables to the side of the pan and place the lamb in the center. Roast the lamb and vegetables 1 1/2 to 2 hours or until a thermometer inserted into the center of the meat reads 160°F (for medium). Turn the vegetables occasionally so that they cook evenly. Remove pan from the oven. With a slotted spoon, transfer the vegetables to a serving dish and keep them warm. Transfer the lamb to a carving platter, cover with foil, and let stand for 5 minutes. Slice the roast lamb and serve with the vegetables.




Marinated Mushrooms
Ingredients
1 pound large brown mushrooms
2 tablespoons olive or canola oil
1 tablespoon chopped fresh herbs
1 teaspoon lemon juice
1/4 teaspoon hot red pepper flakes
1/8 teaspoon each salt and pepper

Method
Preheat broiler. Arrange mushrooms, stem side down, on rack over a broiler pan. Brush generously with oil and broil until slightly soft. Transfer to a bowl and stir in remaining ingredients. Marinate at least 2 hours. Preheat the broiler. Line a broiling pan or shallow baking pan with the rock salt or a layer of crushed foil. Cut each slice of bacon in half crosswise, then lengthwise. In a small bowl, mix the parsley with the garlic.




Fruited Bread Pudding
Ingredients
6 slices whole-wheat bread (cut into 1-inch cubes)
1 each McIntosh apple and Bosc pear (peeled, cored, and sliced, about 2 cups)
1 tablespoon lemon juice
1/2 cup raisins
3 cups skim or low-fat (1% milkfat) milk
2 large eggs
1 large egg white
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
1/2 teaspoon ground cinnamon
2 tablespoons sifted confectioners sugar (optional)

Method
Lightly grease an 11- x 9- x 2-inch baking dish. Scatter half the bread cubes on the bottom. In a medium-size bowl, toss the fruit with the lemon juice and raisins. Spoon the fruit over the bread and top with the remaining bread. In a large bowl, whisk together the milk, eggs, egg white, granulated sugar, vanilla, lemon rind, and cinnamon and pour the mixture over the bread, pressing the cubes with the back of a spoon to soak them completely. Cover with aluminum foil and let stand for 30 minutes at room temperature or overnight in the refrigerator. Preheat the oven to 350°F. Set the baking dish in a large pan and add enough hot water to come halfway up the sides of the dish. Bake, covered, for 30 minutes. Uncover and bake 30 minutes more or until puffed and golden. Let cool to warm, then dust with the confectioners sugar if desired.




Crab, Cream and Butter Sauce for Pappardelle (Italian)
(Pappardelle Al Granchio)

Ingredients
2 table spoon unsalted butter
2 six oz. cans crabmeat, drained, or use fresh crabmeat if you have it
3 table spoon dry white wine
2/3 cup heavy cream
1/8 t nutmeg, more or less to taste
1/4 t cayenne pepper, more to taste
10 to 12 oz pappardelle, or the broadest fettuccine you can get
2 table spoon fresh parsley, chopped
salt, to taste
Method
Start the sauce when you put the pasta into boiling water to cook. Melt the butter in a saucepan over low heat. Add the crab and then the wine stirring as you do. Raise heat slightly and cook for 2 or 3 minutes till alcohol evaporates. Add the cream, the cayenne, salt, and nutmeg, stirring with a wooden spoon. Simmer for 3 or 4 minutes more till sauce has thickened slightly. Drain the pasta that has been cooked in plenty of lightly salted and boiling water. (Save some of the cooking water in case you want to moisten the sauce.) Place pasta in large warm bowl and pour sauce over it. Sprinkle with the parsley and a little more cayenne pepper. Serve on pre-heated dinner plates.

Tip: Prepare the sauce in a large pan and add the drained pasta, mixing it with the sauce in the pan.




Mediterranean Chicken

Ingredients
4 boneless skinless chicken breasts
4 sheets (18×12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray
1/2 teaspoon dried oregano leaves
8 sun-dried tomatoes, cut into thin slivers
2 jars (6 ounces each) quartered marinated artichoke hearts, drained
1 can (about 4 ounces) sliced ripe olives, drained
2-2/3 cups cubed unpeeled baking potatoes
1/4 cup Parmesan and garlic salad dressing
Chopped parsley (optional)

Method
Preheat oven to 450°F. Place one chicken breast in center of one sheet of foil. Sprinkle with 1/8 teaspoon oregano. Top with quarter of tomatoes, artichokes and olives. Arrange 2/3 cup potatoes around the edge of chicken. Drizzle with 1 tablespoon salad dressing. Double fold sides and ends of foil to seal packet, leaving head space for heat circulation. Repeat with remaining chicken, oregano, vegetables and dressing to make three more packets. Place packets on baking sheet. Bake 25 minutes or until chicken is no longer pink in center. Remove packets from oven. Carefully open one end of each packet to allow steam to escape. Open packets and transfer contents to serving plates. Garnish, if desired, with chopped parsley.




Roasted Leg of Lamb
(with Herb de Provence and Natural Thyme Jus)

Ingredients
1 leg of lamb
4 Tbsp. Herb de Provence
1 whole bulb of garlic, peeled
1 Tbsp. cracked black pepper
Salt, to taste
1 bunch of fresh thyme, rosemary, oregano (mixed)
3 Tbsp. extra virgin olive oil
1 cup white wine
1 cup lamb jus

Optional for garnish:
Oven roasted fall vegetables and potatoes

Directions:
Sprinkle herb de provence, fresh herbs, salt and pepper generously all over lamb. With a paring knife cut slivers of garlic, make little incisions into the lamb and stud with the garlic. Rub the extra virgin olive oil all over the lamb. In a pan sear the lamb until it reaches a golden brown. Place in a 450° oven for 20-45 minutes (time depends on the size of the saddle), turning once every 5-7 minutes until lamb is rare or has an internal temperature of 115°. Remove from oven and deglaze pan with white wine, lamb stock and thyme. Simmer and reserve. On a large platter slice lamb and present in a decorative manner. Surround with fall vegetables and potatoes. Serve the lamb jus on the side.




Herb Crusted Lamb

Ingredients
For the Lamb :
1 lamb rack
to taste salt and pepper
1 tblspn Dijon mustard
¾ cup Japanese bread crumbs
2 tablespoons of fresh chopped herbs( thyme, rosemary, marjorum)

For the Cous Cous :
1 cup instant couscous
1 cup seasoned chicken stock
1 tablespoon dried apricot 1/8" dice
½ tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
2 tablespoons roasted pine nuts
to taste salt and pepper

For the Vegetables :
3 roma tomatoes halved and seeded
1 tablespoon olive oil
2 tablespoons chopped shallots
1 cup cleaned and ¼" diced mushrooms
½ tablespoon fresh Chopped herbs
2 tablespoons chopped parsley
2 tablespoons grated Parmesan cheese
½ teaspoon white truffle oil
6 ounces French beans cleaned
2 ounces butter
1 tablespoon
chopped shallots
salt and pepper, to taste
2 tablespoons sliced almonds roasted

For the Sauce :
8 ounces peeled seeded cucumber ¼" dice
3 tablespoons cottage cheese
½ cup plain yogurt
3 ounces feta cheese
2 minced garlic cloves
2 juiced lemons
½ tablespoon chopped oregano
1 tablespoon chopped basil leaves

For the garnish :
6 balsamic chipolini onions

Directions:
1. Cut lamb rack into 3 equal pieces, each rack piece to contain only 2 bones, remove the excess bones from the lamb rack. Season with salt and pepper and sear on both sides to a golden brown. Set lamb racks aside and let cool. Spread mustard over each lamb rack, mix the fresh chopped herbs with the Japanese breadcrumbs and coat each lamb rack with the herbed breadcrumbs. Roast in 375°F roasting oven for 15 to 20 minutes, to an internal temperature of 120F (medium rare). Let lamb rest for 3 to 5 minutes before serving. 2. Mix instant couscous with hot chicken stock and diced apricot in china bowl, cover with plastic wrap and let steep for 15 minutes, keep bowl warm. Remove plastic wrap with fork fluff couscous, mint, basil and pine nuts and season with salt and pepper to taste. Serve directly. 3. Heat olive oil in sauté pan, add shallots and sauté until translucent, add mushrooms and fresh chopped herbs and sauté until cooked. Add parsley mix well and set aside to cool, add Parmesan cheese and truffle oil, mix well, check seasoning. Stuff tomatoes and back in 375F oven for 6 to 8 minutes. 4. Cook French beans in salt water to al dente. Remove beans and chill in ice water. Melt butter in sauté pan, add shallots and sauté until translucent, add French beans , season season with salt and pepper and toast with almonds before service. 5. Add all ingredients for the sauce with the exception of the oregano and basil into blender and blend to and smooth consistency, add basil and oregano to sauce, check seasoning.

Plating :
Place one scoop of couscous at the top of the plate, place the baked tomato to the left of the couscous, next to it place the French beans to the right of the couscous place 2 balsamic chipolini onions. In the center of the plate ladle 2 ounces of cucumber-yogurt sauce. Take the lamb rack , cut it in half and place on top of sauce leaning onto couscous.




Chicken Broth

Ingredients
1-4 to 5-pound chicken, or 4 to 5 pounds chicken parts, including wings and backs
2 unpeeled onions, quartered
1 medium carrot, quartered
1/2 cup flat-leaf parsley leaves
about 10 cups water
salt and freshly ground black pepper, to taste

Directions
Put all the ingredients in a heavy stockpot or soup kettle, adding more water if necessary to cover the bird to a depth of one inch. Place the pot over medium heat and slowly bring to a simmer, skimming off any froth that rises to the top. Cover the kettle, lower the heat, and simmer very gently for 1 1/2 to 2 1/2 hours, or until the bird is falling apart. Strain the broth in a colander through a double layer of cheesecloth, discarding the solids. Taste the broth and adjust the seasoning, keeping in mind that if the broth is to be reduced later it will concentrate the salt.Put the strained stock in the refrigerator to let the fat rise and solidify, after which it may be removed easily with a slotted spoon.




Grilled Chilli-Lemon Mackerel

Ingredients
4 mackerels, filleted
1 lemon, quartered
5 tbsp olive oil , or sunflower oil
1 pinch salt and fresh ground black pepper

Directions
First make the relish. Slice the lemons very thinly with a sharp knife, discarding the ends and saving all the juice that is squeezed out as you cut. Lay the lemon slices in a shallow dish in a single layer and pour over enough boiling water to just cover. Let it stand for 3 minutes (to infuse), then drain. Repeat with a new lot of boiling water, leave to stand for another 3 minutes, and then drain again. Cut the lemon slices into quarters. Put the sugar into a saucepan with 6 tablespoons water. Stir over a medium heat until the sugar has dissolved. Add the lemon quarters, the saved lemon juice, the spices and the chilli. Simmer for about 20 minutes, stirring occasionally until the liquid is very syrupy and the lemon rind is translucent and tender. Take off the heat and stir in the tomato. Leave to cool. To cook the mackerel, pre-heat the grill and cover the grill rack with a sheet of kitchen foil (so that the mackerel won’t stick to the bars). Brush the foil with a little oil. Season the cut sides of the fillets with salt and pepper. Lay them, cut-sides down, skin upwards on the foil and brush the skins lightly with oil. Grill until golden brown, and then turn the fillets over. The heat of the grill will probably have been enough to cook the fillets right through already, but if they look a touch raw, grill for another minute or two, cut-sides up. As soon as the mackerel fillets are cooked, serve with the lemon chilli relish.