Jess cooked a large amount of christmassy food the other day. Here are some of the recipes. Sorry for the lack of pictures, many glasses of wine was drunk during the cooking process…!
Garlic Mushroom Hor d’Ouvres
Great if you have any pastry going spare. Fine chop an onion and saute with a few cloves of minced garlic. Add sliced mushrooms and sweat down with a splash of white wine and a splash of soy. Cook down for a bit and if necessary add a little flour to thicken. Season with salt, pepper and some chopped fresh parsley.
Pre-bake pastry rounds in a cupcake tin (or hor d’ouvre tin if you have one). Spoon in the mushroom mixture into the pastry case and serve.
Smoked Tofu with Pesto
This recipe is a bit of cheat really but excellent to get some nibbles / appetisers out of the way on a busy Christmas. We just bought some fancy smoked tofu, cut it into cubes and put them on little cocktail sticks and added a pesto dip. We made our pesto by blitzing together basil, pine-nuts, garlic and olive oil.
Sprouts with Sage and Apple
For this simple recipe we sweated down some red onion with garlic in a fair bit of butter and a dash of sugar until the onions had caramelised. We then added brussel sprouts which we had cut into quarters and sauteed them for a bit. We then added diced apples, lots of chopped fresh sage and seasoning.
Butternut Squash, Hazelnut and Sage Stuffing
Peel and chop up the butternut squash and roast in the oven until soft. Saute onion, garlic (we used loads), bay leaves, cubes of bread and hazelnuts in butter. Add the squash and mix, adding a splash of wine when the mix starts to stick. Roughly blend the mixture with a stick blender, put into a dish and bake until the top is brown.
Parsnip and Thyme Pancakes
Grate about 5 or 6 parsnips and combine in a mixing bowl with a fine chopped onion, garlic, a splash of wine, 1/4 cup of veg oil, 1 egg replacer (we used the linseed goop), plenty of chopped fresh thyme, a dash of flour to bind (we used rice flour to make it gluten free), salt and pepper, and some runny honey (or agave syrup). Mix it together until the mix coats the parsnips and shallow fry a spoonful of the mixture for a minute or so on each side.
Delicious roasties can be hard to get right. Preheat your oven to about 180’C. Add some oil to a roasting tray and let the oil heat up in the oven. Meanwhile, peel and cut your potatoes into regular sized pieces. Peeling is super important! (I hardly ever peel potatoes, I only really make the effort for roasties because it makes such a difference!) Pop in a pan of boiling salted water and boil for about 8 mins, til the outsides of the potatoes are soft and can be bashed a bit. Drain the water, keeping the potatoes in the pan and shake the pan about… this gets the outsides a bit fluffy which is the key to getting crispy roasties. Add the potatoes to the roasting tray and enjoy the sizzle as they hit the hot oil. Even them out a bit and roast for about 30 or 40 minutes until pleasantly crispy on the outside and soft on the inside.