*Christmas with Four Gables Events | Scarlett PR

Sunday, 11 December 2016

*Christmas with Four Gables Events | Scarlett PR  

You know it's Christmas when your parents tell you that you can't have certain things to eat because there for Christmas ... well, you all know it's true! So today as we're getting into the festive spirit I want to share some Christmas recipes with you thanks too Four Gables Catering!




Christmas Stuffing 


Serves 4 / Takes 40 minutes / Easy

Ingredients
340g dried cranberries
6 tbsp sugar
200ml water
30g butter, lard or dropping or 2 tbsp olive oil S
6 shallots, finely chopped
4 clove garlic, chopped
1 small bunch of sage, finely chopped
6 sprigs of thyme, leaves picked
Salt and freshly ground black pepper
500g quality pork sausage meat
400g rashers of streaky bacon, pulsed to a mince in a processor or finely chopped
200g fresh white breadcrumbs (made from crustless white bread whizzed in a processor)
4 tbsp walnuts, lightly crushed
Finely grated zest of 1 lemon
16 large slices prosciutto or Parma ham
Vegetable oil for dabbing

Method
Heat the butter in a frying pan. Add in shallots and garlic and fry gently until the shallots have softened but not coloured. Remove from heat.
Mix in the sage and thyme then season with salt and freshly ground pepper.
Mix in the sausage meat, minced bacon, breadcrumbs, walnuts, cranberries and lemon zest. Use your fingers and make sure everything is well mixed together.
Drain away the syrup from the cranberries, then stir the berries into the stuffing mix.
Shape the stuffing into 8 balls, each the size of a large golf ball.
Wrap each one in two slices of prosciutto. Cover with cling film and put in the fridge to firm up, ideally overnight.
Place the stuffing balls and place them across a shallow roasting tin, leaving lots of space between them (200 degrees).
Dab them all over with a little oil and roast for 30 minutes or so until crisped and cooked through.


Honey Mustard Glazed Smoked Gammon Joint

Serves 6-8 / Takes 2 hours / Intermediate

Ingredients
2-3kg Gammon Joint
20-30 Cloves
Glaze ingredients
1 tbsps runny honey
1 tbls brown sugar
1 tsp mustard powder
1 tsp Worcestershire sauce
1 tsp tomato puree
1 tsp vinegar (balsamic if preferred)

Method
Soak the joint, ideally overnight, in cold water to remove any excess salt from the curing process.
Drain and rinse in cold water. Place in a pan and cover with fresh water, bring to the boil and simmer on a low heat and covered for 1 hour.
Meanwhile, mix together the glaze ingredients.
Drain and remove the joint from the pan. Cut off the skin and discard leaving a nice covering of fat on the meat. Stud the fat with the cloves then cover the meat with the glaze.
Carefully place in a pre-heated over at 200C (180C if a fan oven).
Roast for a further 45-60 mins until cooked through.


Cherry Walnut Christmas Pudding

Serves 8 / Takes 6-8 hours / Intermediate

Ingredients
300g mixed dried fruit
200g pot glace cherries
50g mixed peel
1 medium carrot, finely grated
Zest and juice of 1 lemon
1 orange zested
100g light muscovado sugar
1 tsp mixed spice
100ml brandy
50ml Disaronno
100g butter, frozen
(plus extra for greasing)
2 large eggs, beaten
50g blanched almonds
50g walnuts
100g self-raising flour
175 fresh white breadcrumbs
2 tbsp golden syrup
Sprig of holly to decorate

Method
Put the mixed fruit, halved cherries, mixed peel, carrot and lemon and orange zest in a bowl with the sugar and spice. Pour in the lemon juice and alcohol and stir really well. Cover and leave to soak overnight.
Heat oven to 160C/140C fan/gas 3 and put a full kettle of water to boil. Grease a 1.5 litre pudding basin. Stir the eggs into the fruit mixture, then the chopped nuts, flour and breadcrumbs. Finally, grate in the frozen butter, stirring the mixture frequently so that it evenly disperses.
For the topping, mix the soft butter and golden syrup together and spread over the bottom of the basin. Pile in the whole cherries, orange and whole nuts. Try to ease some on the side too, not just the base.
Spoon in the pudding mixture and level the top. Then cover with baking parchment and foil. Tie the top then place in a roasting tin and pour in the hot water from the kettle.
Cover with a tent of foil to seal in the steam then place in the oven for 6 hours.
To re-heat steam for 2 hours. It will keep in the fridge for up to 1 month.


Four Gables Farm, Ashley Court, Ashtead Woods Road, Ashtead, Surrey, KT21 2ET

Tel: 01372 275 276 / info@fourgablesgroup.com / @FourGablesFood


What are your favourite Christmas recipes? 

Emma x



*This post is sponsored by Scarlett PR but all opinions are my own. 

Leave a Comment

Post a Comment