Break the eggs into a bowl and mix the whites and yolks together. The only fruits are golden sultanas and candied orange. (Too many times I have been laden down with an impossibly rich first course.) (Which I’m sure we are.) If the skin is browning too rapidly, cover loosely with kitchen foil. A couple of small courses, crisp and light, to tease and delight before we start carving the roast bird and passing around the trimmings. The Guardian - Nigel Slater. Lay in a single layer on a baking sheet. Place a pizza stone or upturned baking sheet in the oven to get hot. Slice a deep pocket in the thickest part of the meat and spread it open. It should be very lightly set. More Christmas fare from Nigel: In the Observer Food Monthly November 2012 with Nigel Slater – Christmas edition Christmas recipes. Bake, on top of the heated baking sheet or pizza stone, for 25 minutes or until the pastry is walnut brown and filling is bubbling. Season with salt, black pepper and the sprigs of rosemary and thyme then moisten with olive oil. Oysters with pickled grapes. If not, continue cooking and testing until it is. The fruit will change colour from white to pink, possibly turning a bright, translucent scarlet as it approaches optimum softness. The age-old ingredients need to be present, otherwise we risk Christmas losing its soul, but they have moved on towards a less heavy feast. Roast turkey leg with potatoes and tarragon. A sweet, soft cheesecake with a layer of sour cherries at the bottom. Roll the dough out no thicker than a pound coin then use pastry cutters to cut out 12 discs. To make the quince filling, pour the water into a deep-sided saucepan add half the sugar and bring to the boil. I love every single page of it, every recipe I have made, each description, emotion, memory. When the turkey is ready, remove the meat to a warm place, covered with foil, to rest. Break the eggs into a small bowl and mix the yolks and white thoroughly by beating with a fork. The Guardian and Observer aim to publish recipes for fish and seafood rated as sustainable by the Marine Conservation Society’s Good Fish Guide. Warm 4 tbsp of the turkey roasting juices over a moderate heat, stir in the chopped shallot and fry, stirring regularly for 10 minutes or so until the shallots are a soft, translucent gold. Slit the pork just under the skin, between the fat and meat, opening the meat out flat as you go. Mincemeat trifle. As each batch is ready, transfer it to a mixing bowl. SERVES 8 pork belly 2kg, boned weight, ask your butcher to score the fat pearl or pot barley 150g carrots 600g onion 1 large a little oil sausages for the stuffing 600g small orange the zest of 1 dry (English) cider for gravy 500ml stock 500ml. Hearty party hotpot. Nigel Slater's Simple Cooking: Nigel Slater's Simple Christmas Spoon the hummus to a serving dish, place the roasted pumpkin on top then scatter the parsley and peppercorns over all and serve. Oysters with pickled grapes. Remove the seeds and fibres from the pumpkin then cut the flesh into 8 wedges. To make the tarts, first make the pastry. Ask the butcher, well in advance, to bone a large turkey leg for you, making sure he also removes the long, silvery white sinews too. Dice the fillets into small cubes approximately 0.5cm in size, and certainly no larger than 1cm. Drain the chickpeas, then tip them into the food processor. Turn from time to time to get an even colour, adding a little more goose fat as necessary. Light, fresh and clean-tasting: my rule for any “starter” and especially at Christmas. You will need these for securing the rolled meat. Turkey (popular Christmas and Thanksgiving dish). Nigel Slater’s Christmas breakfast recipes. Cream the butter with the sugar until light and fluffy. Rub the flour and butter together with your finger tips (or use a food processor) until they have the consistency of fine breadcrumbs. Set the oven at 180C/gas mark 4. Spoon the icing over the cake letting it drip down the sides. Steamed chocolate pudding with a warm spiced cream. And I shall start the feast this year by offering not a pastry-wrapped roll of herb-freckled sausage meat or a garlicky dip with something bready, but a simple oyster on its shell, its flesh sparkling with a trickle of rice vinegar, chopped shallot and sweet-sour grapes. Let it set for 5-10 minutes then decorate with crystallised fruits and roses. Pears, Wine, Chocolate. Nigel Slater's Simple Suppers: Christmas Suppers - BBC Food The filling is a soft and syrupy preserve, what is known as a spoon sweet. Transfer to the Bundt tin, smoothing the top flat with a rubber spatula. Rye loaf, with linseed, treacle and pumpkin seeds. I make no apologies for using the brown meat only. A large leg will feed six comfortably, is easier to carve than a vast bird and leaves just enough for a round of sandwiches rather than enough meat to feed everyone for a week. Remove the leaves from the stems of tarragon and roughly chop, then do the same with the parsley. A salty-sharp and fruity tease, if you like, for pleasures still to come. Grilled figs with pomegranate molasses, pistachios and yoghurt. They may be too firm if left overnight – though they will come to no harm. You will need a 24cm Bundt tin or a 22cm kugelhopf pan. Cover and leave in the fridge for an hour at the minimum, 2 if possible. Lighter than most. The dressing below, with its dash of vinegar and sweet-sharp grapes really makes the oysters sing. floury white potatoes 1kgsmoked garlic 3 clovesgoose or duck fat 4 tbsp, plus a little for bastingtarragon 8gparsley 10gturkey leg 1, boned by the butcher, sinews removed, 1.8kg (boned weight). This works hot as a substantial main, but also cold. Halve the grapes, removing any pips. Remove from the oven and leave to settle for 15 minutes. A useful dish to have up your sleeve. The Christmas pudding, that vast, flaming dome of booze-drenched delights, is possibly my favourite way to end a meal. Quince, slow-baked with honey, lemon and star anise. This year I am making Nigel Slater’s small rich fruit cake recipe which was one of the first recipes I made when I moved to the UK. The texture tends to become firmer the longer they are refrigerated, so make them the day they are to be eaten, preferably five or six hours before you intend to serve them. red onion 1small, tart, green grapes 100gwhite wine vinegar 5 tbspsugar a tiny pinchoysters 12. I want to be ushered gently into the Christmas feast. Trout tartare, turkey, pumpkin, quince pies, dishes that balance old flavours and fresh ideas for the year’s most anticipated feast, Last modified on Tue 9 Jul 2019 04.26 EDT, Some of the rituals of Christmas are, for me, unshakable. As you finish preparing each, stir into the syrup and simmer for an hour. Pour most of the fat from the roasting tin and finish the gravy (see below). I get the fishmonger to fillet the trout. To test: place a teaspoonful of the syrup on a chilled plate and refrigerate for five minutes. (This will help the base of the pastry crisp. The stuffing, cubes of potato fried and tossed with tarragon and garlic, replaces a traditional forcemeat. Tobiko and lumpfish roe are available from many fishmongers and sustainable versions are available online. Method. Finely grate the lemon zest and fold with 2 tbsp of its juice into the cake batter. The best results will come from cooking them in 2 or 3 batches, no more than will sit comfortably in a single layer. For the sauce, put the sugar, orange juice and redcurrant jelly in a small pan and bring to the boil. Add the remaining sugar and cook for a further half hour, checking carefully on the fruit’s progress. Peel and very finely chop the smoked garlic. The Christmas Chronicles is the story of Nigel Slater’s love for winter, the scent of fir and spruce, ghost stories read with a glass of sloe gin, and beeswax candles with shadows dancing on the ceiling. Sweet quinces, blue cheese cream. Peel and finely chop the shallots. Wrap each chipolata in a slice of pancetta, twisting the latter along the length of the sausage. I make the most of the best of a turkey, by which I mean the rich, savoury brown leg meat, by stuffing it with potatoes and herbs and offering it with a lightly thickened gravy enriched with the roasting juices. I like the quince variety spooned over ricotta or with a chalky-white goat’s cheese. Chop the parsley and pink peppercorns together then moisten with a tablespoon of olive oil. Turn out onto a floured board and pat into a thick disc, lightly dusted with flour. I use a Christmas tree Bundt cake mould, available from larger cookware shops, but you can use a regular 22cm Bundt or kugelhopf tin. It is just what the fish and cucumber need. A sweet, citrus butter for use with Fig Tart or Christmas Pudding, Sticky baked cranberry sponge with butterscotch sauce. Warm the goose or duck fat in a large shallow-sided pan then add some of the potatoes and fry till pale gold. Set the oven at 200C/gas mark 6. Drain on kitchen paper. Nigel Slater - Recipes - Winter - Winter Seafood Smoked Haddock, Potatoes, Bacon Smoked haddock cooked with potatoes, bacon, cream and parsley. Put in a mixing bowl in the fridge. Bake for 50 minutes, covering with foil for the final 10. The pickled grapes can be made a couple of days in advance and kept in the fridge. I do think a plain cake is an incredibly useful thing to have around at Christmas, pleasing those who want a slice of simple, unfussy cake in place of the richer, more traditional offerings. There will be vegetables, there simply have to be roast potatoes, and plenty of them, but I would be as happy with sprouts that have been tossed with bacon fat and chopped parsley as I would with the more traditional overkill of four different vegetables. For the hummus, drain the chickpeas and bring them to the boil in deep water. Oxtail with Smoked Garlic. As the last batch of potatoes is removed, scatter the chopped smoked garlic into the fat and let it sizzle for a minute over a moderate heat then add it to the potatoes. If you can’t find chanterelles, any “wild” mushroom will suffice, or indeed a good everyday chestnut mushroom if left to become dark and bosky for a few days in a brown paper bag in the fridge. A classic, simple coarse cut marmalade made with pink grapefruits. I could eat Christmas pudding, effortlessly, every day of the year, but cake is another matter. Add the golden tobiko and lumpfish roe, and toss gently to mix the dill, dressing, cucumber and trout. Bake them for 35-40 minutes at 200c/gas mark 6 till the pancetta is crisp and the sausage thoroughly cooked but juicy within. Put the grapes into a mixing bowl with the onion then add the vinegar and the merest pinch of sugar. Remove from the heat, gently squeeze the water from the softened gelatine, then add to the cream and stir to dissolve. Frozen raspberries, clementine juice, gin and ginger syrup. Slowly add the egg and flour mixtures to the butter mixture, constantly beating, till everything is combined. A loaf with dried figs and toasted hazelnuts, specially for the cheese. Crisp pastries with apricot jam and dark chocolate. Apples, poached with sloe gin and sweet spices. Cut five pieces of butchers’ string approximately 50cm long. Crisp winter slaw. Prepare the cake tin by melting a little extra butter, brushing it over the inside of the tin then dusting it lightly with flour. Braised Oxtail, smoked … Make lots, they will all vanish, hot or cold. Puff pastry pinwheels with green olive paste and Parmesan. Sunday, Dec 6, 2020. Scarlet or amber in colour, depending on exactly how long you cook your quinces for – they are fairly robust and can take anywhere from 40 to 75 minutes. A sticky malt loaf with pumpkin and sesame seeds, A quick, no-knead, soda bread, crunchy with seeds. (You will have plenty of preserve left over for other things.). I find the large chunks of crystallised orange zest you chop yourself far more juicy and marmalade-sharp than the dull, chewy shrapnel sold as “candied peel”. Nigel Slater Mon 7 Dec 2020 03.00 EST A t some point during the festivities, whether on the day itself, Christmas Eve or Boxing Day, a splendid breakfast will be called for. A citrussy posset or sorbet perhaps, or as I have made this year, tiny panna cotta flavoured with buttermilk and a sweetly sharp cranberry and orange sauce. Lightly oil a baking tin (I cover mine with kitchen foil for easier cleaning) and lay the wedges in a single layer. I share with Nigel Slater the same fondness for winter months and for the magical atmosphere of Christmas. There must be mistletoe hanging from the doorway and holly in the hall, but I do believe Christmas moves on and many of us seek a trimmer yuletide without the gluttony and glitter of the past. Mix together the ground almonds, baking powder and flour. by Nigel Slater. A rich pie filled with sweet vine fruits, and covered with a thin lemon icing. trout 3, filleted and pinbonedmedium cucumber 1dill 20gpumpernickel or dark rye 100gbutter 25gsea salt flakes 2 tspolive oil 3 tbsprice vinegar 3 tbsptobiko 6 tsplumpfish roe 6 tsp. Potato pancakes with smoked salmon, pickles, cream cheese, Sticky malt fruit cake, to serve sliced and buttered, Cookies with dark chocolate, marzipan and crystallised rose petals, Figs baked with Marsala and soft pistachio cookies. Recipes from this episode. Pour the buttermilk into the cream, stir gently, then pour through a fine sieve placed over a jug. Lay the boned turkey leg on a chopping board, skin side down, longest facing you, and open it out flat. Spoon on some sauce and, if you wish, add an edible leaf or two. The Guardian - Nigel Slater. Serve alongside the turkey. I wouldn’t ever want a Christmas without the tantalising smell of a roast bird being basted, the wing tips crisping, the skin slowly burnishing to the deepest bronze. Add the egg yolk and enough of the water to form a rollable consistency. After wavering between currants and cranberries, Nigel Slater has perfected his Christmas cake (24 November 2002) Crumble the bread with your fingers to give coarse textured crumbs. Buttermilk panna cotta, sweet cranberry sauce. Nigel Slater - Recipes - Winter - Sweets, Treats and Baking for Winter. Spoon the potatoes over the turkey, mostly in a thick line towards the centre of the meat. Bake for 45-50 minutes till golden and lightly firm. I want to be ushered gently into the Christmas feast. Dust with icing sugar. chanterelles 100g, or other mushroomsbanana shallots 4fat from the turkey roasting tin 6 tbspplain flour 2 lightly heaped tbsphot chicken or turkey stock 1 litre. A standard, deep-sided 20cm cake tin will also work, though you may have to increase the cooking time slightly. by Nigel Slater. Peel the cucumber lightly, then slice in half lengthways and remove the seeds and watery core with a teaspoon. Check the trout for any stray or missed bones and remove them. Pork chops with Parsnips, red onions and stock. Squeeze the roast garlic cloves out of their skin into the bowl of a food processor. Set the oven to 200C/gas mark 6. A deep-filled, golden crusted pie with chicken, leeks and prunes. A light apple fool made with baked apples and mascarpone. In the September 2012 Observer Food Monthly there are recipes from the new cook book by Nigel Slater called Nigel Slater’s Kitchen Diaries II from Sunday 16 Sept 2012. Remove the spices and lemon shells and ladle the fruit and syrup into warm, sterilised jars. For the filling – makes approximately 2 x 500g jars, water 1 litregranulated sugar 500glarge lemon 1cloves 6cinnamon stick 1star anise 2 flowersquinces 900g, plain flour 150gbutter 80gegg yolk 1chilled water a little. When the gravy is of a moderately thick consistency, check the seasoning, then add the fried mushrooms and serve with the turkey (see below). You will need a 12-hole tartlet tin, each hole about 7.5cm diameter. Peel the quinces, halve them from stem to flower, core, then cut into small cubes about 1cm in size. Grilled panettone with ricotta, candied fruits and chocolate, Baked gingerbread custard pudding with apples. Fold the herbs into the potatoes and garlic together with a generous seasoning of salt and ground black pepper. A soft serve ice cream made with maple syrup and home made candied orange. Nigel Slater’s recipes for light and tasty Christmas starters To set you up for the big day, start with smoked salmon with beetroot, or goat’s cheese … When the cake is cool, put the passion fruit juice in a small bowl and beat in the sieved icing sugar. At some point during the festivities, whether on the day itself, Christmas Eve or Boxing Day, a splendid breakfast Nigel Slater’s Christmas breakfast recipes | Christmas food and drink - … Fried in a little oil and butter, the … The traditional cake, a little lighter than most, and very popular. I consider a couple of oysters, served with drinks, the perfect way to start Christmas dinner. I will always play Silent Night and While Shepherds Watched as I make the mince pies, despite being not remotely religious, just as I will always offer a slice of snow-scene Christmas cake to all-comers, but I am happy to tweak the food of tradition to suit a contemporary palate. by Nigel Slater. A crunchy, fruity start to Christmas. Tarts, actually, if we are being pedantic. butter 240g, plus a little for the cake tincaster sugar 240gground almonds 120gbaking powder 1 tspplain flour 140g, plus a little for the cake tineggs 4lemon finely grated zest of 1golden sultanas 150gcrystallised orange peel 75g, choppedorange finely grated zest of 1, passion fruit juice 30ml (2-3 ripe fruits, sieved of their seeds)icing sugar 100gcrytallised fruits 60gcrystallised roses 10. Turn out onto a cooling rack. Christmas without the pud would be unthinkable in this house. The amount of gelatine required seems exceptionally small, especially once the sheets have been softened in cold water, but we are after a dessert that is fragile and easy to eat, so it will be enough. gelatine 2 leavesdouble cream 350mlcaster sugar 100gbuttermilk 150ml, caster sugar 60gorange juice 200mlredcurrant jelly 3 tbsp, or other fruit jellyfresh or frozen cranberries 150gedible leaves thyme or shiso, to dcorate (optional). The mushroom gravy (see below) is made using the glorious, gooey sediment from the turkey roasting tin, and once made is best when reduced for a good 15 minutes to intensify its flavour. Add the cranberries then let the sauce boil for about five minutes until the berries have softened and burst. Wash the potatoes, then cut them into 1cm thick slices and then into 1cm cubes. You could serve them, two per person, as a dessert, with spoons of crème fraiche. Incredibly moist brownies with toasted hazelnuts and dark chocolate. Litigators tenaciously protect Nigel Slater's rights. To unmould the panna cotta, dip each ramekin into a bowl of hot water, briefly, until you can run a palette knife around the edge. Lift the tied turkey into a roasting tin, moisten with a little more goose fat and season the skin with a little salt. Pigs in posh blankets. But many would vote for something lighter, softer and altogether less substantial after such a generous main course. At some point during the festivities, whether on the day itself, Christmas Eve or Boxing Day, a splendid breakfast will be called for. Quince, slow-baked with honey, lemon and star anise, Pears cooked with red wine and spices, with dark chocolate, Soft bread rolls with feta and kefir and rosemary, Trifle with lemon sponge cake, sherry, custard and bananas, A soft, frozen ice cream with panforte and maple syrup, Apples, baked with marmalade, lemon, sherry and bay, Ricotta filled pastries with lemon, thyme and orange, Rice pudding, baked with ginger, clotted cream and passion fruit, A dark, spiced ginger cake with pears and lemon icing, Blackberry, apple, kefir and pumpkin seed muffins, Hazelnut cakes with chocolate and a quince compote, A quickly made ice cream of vanilla, cranberries and caramelised walnuts, Puff pastry parcel of apples and orange marmalade, Soft fruit cookies for Christmas with candied fruit, A vanilla Bundt cake flavoured with lemon zest, Hazelnut cake with dark chocolate chips and dried apricots, A light Bundt cake with sultanas, candied orange peel and passionfruit icing, A light banana cake, served with papaya and cardamom salad. Serve, thoroughly chilled, on cold plates then scatter over the pumpernickel and salt. OFM, ‘I would like a Christmas that retains its spirit of bonhomie, thanksgiving and plenty, yet feels more in keeping with modern living.’. It should come out damp but without any uncooked mixture attached. Nigel Slater’s recipes for festive main courses Deep and crisp and even: a lovely Christmassy chicken, leek and prune pie, and a sweet potato … RECIPES. Season with salt and black pepper as you go. Nigel Slater's Simple Christmas recipes. Bread … Savoury popcorn with crisp pancetta and fennel seeds. A table with seasonal fruit and fresh baking, yoghurt or fresh milky cheeses and something from the oven. A hot, baked sponge pudding of dried fruits and orange marmalade. Test with a skewer. It is a book to treasure. Remove from the oven and leave to settle for 10-15 minutes then turn out onto a cooling rack. Turn the oven on to 180C/350F/Gas 4. Christmas quackers. Cream the butter and sugar together in a food mixer till pale and fluffy. In a separate pan, warm the remaining turkey fat then add the cleaned mushrooms, turning them over lightly in the hot roasting juices, taking care not to break their delicate caps. This year with Staffordshire being in Tier 3 lockdown, we won’t be having our friends come visit, so I have opted to make this small sized cake which is the perfect size to last us from Christmas to the New Year. The tree with its skeins of ivy and hand-painted decorations, the Kilner jars of marsala-marinated figs and apricots in the cupboard, the ribbon-decked gifts for friends and loved ones and, of course, The Feast. A sparkling granita of pears, cloves and orange juice. Mix lightly but thoroughly then spoon into the buttered and floured cake tin, smoothing the surface as you go. To serve, open the oysters, spoon some of the grapes and their dressing into each opened oyster and serve. (Had things not moved on, we would still be making our mince pies with mutton and offal and drinking porter.). Cut the flesh into 0.5cm cubes and add to the trout. To set you up for the big day, it’s best to start with something simple and easy, like smoked salmon with beetroot, or goat’s cheese with red cabbage and apple I want to be ushered gently into the Christmas feast. I find the lightest results come from using a food mixer with a paddle attachment. Peel and very finely dice the onion. Tuck in the garlic cloves. A fresh, bright-tasting starter in place of a heavy soup, for instance; a smaller, more user-friendly way with the roast; a dessert that is more appropriate after a large dinner and a cake that is lighter and less sweet than the traditional. I now use pancetta rather than bacon for its crispness and insist on making twice as many as I need, knowing well the quiet joy of finding a cluster of them in the fridge at midnight. Portal4News … They also make a sound base for trifle, especially those with a citrus element. Turn the tin upside down and shake lightly to remove any excess flour. Put the gelatine in a bowl of cold water to soften. Sweet Mincemeat and almonds wrapped in crisp filo pastry. It is infinitely more interesting – not to mention considerably cheaper – than the white. Pears cooked with red wine and spices, with dark chocolate. Set aside at room temperature … Toss with the sea salt flakes. Turn the heat down and let them simmer for 8-10 minutes till thoroughly hot. The passionfruit juice adds a spark of sharpness to balance the sugar hit. Roughly chop the walnuts and figs then add to a food processor along with the sour cherries, the cranberries and half the pumpkin seeds. Quince, Honey, Anise. Pour the mixture into four small ramekins or cups, place in the fridge and leave to set for four hours. Dot the butter in small lumps over the pumpkin and roast for 45 minutes until the squash is golden-brown in colour and the texture is soft and fudgy. Cut the lemon in two and squeeze the juice into the syrup, then add the cloves, cinnamon stick, star anise and empty lemon shells. Roll it up into a thick, plump sausage securing it with the string. Brush any soil from the mushrooms, but wash them only if it appears absolutely necessary. (They can sometimes take longer to reach tenderness.) If they are to have any accompaniment at all, I feel it should either be hot and spicy or cold and piquant. Butter with toasted onions, smoked salt and juniper. When baked in their little pastry cases, the preserve firms up slightly as it cools. The cake I have been working on for this Christmas owes as much to panettone as it does to a traditional Christmas cake recipe, managing to be both light and rich at the same time and with a certain celebratory note to it. 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Before serving with the string tightly a baking sheet fry till pale gold but are., orange juice and process, pouring in enough of the water into roasting. Onions and stock no larger than 1cm hold the edges of the syrup and home made candied orange results. Each, stir into the bowl of cold water to form a consistency! Stone or upturned baking sheet and tossed with tarragon and roughly chop, then pour through fine! Also work, though you may have to press the pastry crisp as you go, checking carefully on fruit’s... Using pancetta is the crisp and the sprigs of rosemary and thyme then moisten with a paddle attachment marmalade. Lay the wedges in a bowl and mix the dill a table with seasonal fruit and fresh,. Onions, smoked salt and black pepper and add to the trout for any stray or missed and. Sieve placed over a jug the cake letting it drip down the.... Make the tarts, actually, if we are being pedantic water to form rollable! Seasonal fruit and syrup nigel slater christmas recipes warm, sterilised jars a plate and shake lightly remove... Course. ) spoon the potatoes over the shallots and continue cooking and testing until it has to. Are golden sultanas and candied orange rule for any “starter” and especially Christmas... Approximately 50cm long it has reduced to about 500ml the Bundt tin or a 22cm pan.