My favourite Christmas recipes

December 23, 2010

Sorry about the lack of posts lately but the weather is taking up all my time. This post’s from last year but I thought I’d move it up as lots of you have been asking for these recipes and it’s now less than 2 days to Christmas and I thought I’d make it a bit easier to find !!! These dishes are both killer and can be made in advance (ie tomorrow!!).

Braised Red Cabbage with Apple and Spices (This recipe will serve 4-6 as part of a roast meat meal but as it keeps well you may want to make more and freeze it)

You’ll need:

500gr red cabbage

1 large onion finely sliced

Butter

1 large apple grated

4-5 cloves,

Cinnamon stick (or generous pinch of powdered cinnamon)

1/4 teaspoon allspice

1/4 ground nutmeg

4 tablespoons red wine vinegar

150ml water

2 tablespoons of dark brown sugar

2 tablespoons blackcurrant jam or a dash of Ribena

Shred  the cabbage discarding the core and any tough leaves and set aside. Heat a generous knob of Butter in a pot and saute the onion over a medium heat until soft. While the onions are cooking, in a casserole dish (or any ovenproof dish with a lid) combine the cabbage, apple, Cloves, cinnamon stick or powder, allspice, nutmeg, red wine vinegar, water, dark brown sugar and blackcurrant jam or Ribena. Add the onions and a generous knob of butter then mix everything up seasoning well with salt and pepper.Cover and put into a medium oven for about an hour and a half stirring every 30 minutes or so.

And the gratin that’s possibly the best thing about Christmas (yes, really)…………

A gratin with Brussels sprouts, bacon and parmesan

You’ll need:

400gr Brussel sprouts

3 streaky rashers

4-5 tablespoons grated Parmesan cheese

150ml double cream

1 tablespoon breadcrumbs

Prepare your Sprouts by peeling back any discoloured outer leaves and making a cross at the base with a sharp knife (nobody knows why you have to do this but you do). Bring them to the boil and cook for about 5 minutes until soft with a hint of bite (i.e. not the pulp you might be familiar with). Drain and allow  to cool down a bit while you chop up the rashers and sauté in a pan. When the sprouts have cooled, halve them then pop into an ovenproof dish and toss with the bacon and 2 tablespoons of grated Parmesan cheese. Season well with salt and pepper then add the cream. Mix everything allowing the cream to coat all the sprouts and then top with another 2 tablespoons of grated Parmesan and a light sprinkling of breadcrumbs. Bake in a hottish oven (Gas mark 6) for about 24 minutes until golden brown.
Vegetarians can leave out the Bacon and it still tastes great.

If you want to eat this on Christmas day (and you will)  prepare everything up to the oven stage the day before or on  the morning and then stick it in the oven 25 minutes  before you carve.

Or keep it simple by steaming your sprouts  then tossing them on the pan with ……….
sautéed Onions and Butter
flaked Almonds
toasted Hazelnuts
Chestnuts
Sesame seeds, Sesame oil and a little Tamari or Soy sauce

Have a wonderful Christmas and a very happy new year.

Sarah

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8 Responses to “My favourite Christmas recipes”

  1. Margaretg Says:

    This recipe is absolutely lovely. I used smoked paprika as out of ordinary and a pinch of saffron and had it with wholewheat couscous .. delicious

  2. Rita Brennan Says:

    Sarah
    thank you for great oranges and apples I looked at your brussel sprouts recipe think I will give it a go hope you are all well for Christmas
    rita

  3. Rachel Says:

    That sprout gratin is AMAZING!!! Thanks for the Xmas delivery and all the great service in 2010

  4. Stevo Says:

    great thanks
    love your site

  5. Grainne Says:

    My mum was always saying that there’s not much you can do with brussel sprouts – well think this is the something – will dish it up thanks Sarah


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