I made this one Christmas, but had to leave before it was served. I got rave reviews. Never made it since, but I think I will soon. Because of the alcohol, it is easy to serve and doesn’t go icy.
- 175g sugar
- 175ml water
- 275ml red wine (such as a rioja)
- 3 cloves
- 1/3 tsp cinnamon
- 1/8 tsp grated nutmeg
- 1 orange
- 1 1/2 lemons
- 2 tbsp ruby port
- 1 egg white
- Make a syrup. Add the sugar to the water, bring to boiling and simmer for 15 minutes. Cool and then chill in the fridge
- Use a shredding tool or small knife to remove strips of zest from the orange and the lemon. Halve the fruit and squeeze out the juice.
- Put the wine, spices, orange juice, lemon juice and zest in a saucepan, simmer for 5 minutes and then cool.
- Once the wine is cold, add the port and put this in the fridge to chill
- When the syrup and the wine are well chilled, add 225ml of the syrup into the wine mixture, and put this into an ice-cream machine and churn for 8 minutes.
- Meanwhile, beat the egg whites with a whisk, until foamy, and add that to the ice-cream maker, and keep churning for another eight minutes.
- Put the sorbet into a rectangular plastic box, and store in the freezer for up to a month.
If you don’t have an ice-cream machine, put the port and wine mixture in the freezer for a couple of hours, and then beat in the egg-whites, and return to the freezer. Take it out every hour or so for the next six hours, and give it a stir.
The best recipe. There are many others. It is worth following this Delia Smith recipe.
- 1 kg red cabbage, chopped
- 500g onions, finely chopped
- 500g cooking apples, peeled, cored and chopped
- 1 clove of garlic, finely chopped
- 1/4 nutmeg, grated
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 3 tbsp soft dark brown sugar
- 3 tbsp red wine vinegar
- 15g butter
- salt and black pepper
- Put the oven to 150C
- In a large casserole dish, arrange a layer of shredded cabbage, then salt and pepper, then a layer of onions and apples, sprinkled with garlic sugar and spice. Continue to repeat these layers until everything is in the dish.
- Pour over the vinegar, and dot the butter over the top.
- Cover the dish tightly and put it in the oven for 2 1/2 hours. Stir and check a couple of times.
This dish reheats well, and it also freezes OK. We usually only have this at Christmas, with ham.
We had the big family Christmas this year, twenty people with five vegetarians. I made this for Christmas Day, and served it as an alternative for turkey et al. It was delicious, but it took quite a bit to find a corner to make it in while all the turkey and trimmings were being prepared. I used the recipe in Delia Smith’s Christmas – a very fine book indeed.
For the stuffing:
- 2 onions, finely chopped
- 50g butter
- 1 tsp chopped fresh sage
- 1 tbsp chopped fresh parsley
- 75g panko breadcrumbs
- Salt and pepper
For the roulade:
- 100g grated hard cheese
- 50g butter
- 25g plain flour
- 275ml cold milk
- 3 large eggs, separated
- 40g chopped and toasted hazelnuts
- 1 tbsp grated parmesan
- salt and pepper
For the parsnip filling
- 3 large parsnips, peeled and chopped
- 25g butter
- 2 tbsp double cream
- freshly grated nutmeg
- salt and pepper
You will also need a clean tea-towel, greaseproof paper or tin foil, and a swiss roll tin, or similar baking tray.
- Preheat the oven to 200C gas 6
- Make the stuffing layer first. Melt the butter in a small pan, and fry the chopped onions for around five to six minutes, until translucent.
- Add the herbs, breadcrumbs, salt and pepper, and stir together.
- Meanwhile, line the swiss roll tin with greaseproof paper, silicon paper or greased tin foil.
- Make a thin layer of the stuffing in the swiss roll tin.
- Next, make the cheese layer. Put the butter, milk and flour together in a saucepan. Heat this on a medium heat, stirring until thickened, season with salt and pepper and continue to cook on a low heat for a couple more minutes.
- Put the sauce aside to cool. Separate the eggs, making sure the egg whites are in a grease-free bowl. Add the egg-yolks to the white sauce, and whisk them in. Next, add the grated hard cheese, and stir until it is melted in. Check for seasoning, and add salt and pepper to taste.
- In a large bowl and clean whisk, beat the egg whites to soft peaks. (I got my sister to do this.)
- Fold the cheese mixture into the egg-white: Start by adding a little of the egg-white mixture to the cheese sauce and then add the cheese sauce to the egg-whites, fold a spoon at a time until well mixed. Take care to ensure that the mixture retains as much air as possible.
- Pour the cheese mixture over the stuffing and bake in the oven for 25-30 minutes until set. It should be springy and feel firm.
- Last layer: make the parsnip filling. Boil the chopped parsnips for at least 15 minutes, until soft.
- Mix the cooked parsnips with butter, double cream, nutmeg, salt and pepper. Have a really good go at this to make smooth paste.
- Assembly: Put the tea-towel on the table and sprinkle with toasted chopped hazelnuts.
- Turn out the stuffing/cheese layer onto the hazelnuts. Spread the parsnips onto the stuffing layer, and then roll up the roulade along the longest side, using the teatowel to ensure it ends up as a round shape.
- Transfer to a serving dish and sprinkle with grated parmesan.
I found this to need a bit of reheating at the end to ensure it was hot enough to serve with the turkey. Turn the oven down to 180C, cover the roulade with tin foil, and heat through for around 20 minutes.
Have to hand a sink with a bit of cold water in the bottom, a jam thermometer, an electric beater and a well-greased swiss-roll tin, preferably resting on a trivet.
- 1 can condensed milk
- 1 kg caster sugar
- 1 tsp vanilla
- 250g salted butter
- In a large pan, mix the condensed milk, sugar, butter and vanilla. Rinse out the condensed milk tin with a little bit of water, less than half the tinful, and add that to the mixture.
- Gently heat, whilst stirring, until the sugar has all dissolved and the butter is melted.
- Keep a track of the temperature with a sugar thermometer. Keep on stirring and cooking, as the tablet begins to take on a brown colour, and is up just past the ‘soft ball’ temperature, around 119 C
- When the tablet looks right and is the right temperature, take the pan off the heat, cool the bottom of the pan in a sink of cold water. Take your time to put down the spoon and the thermometer.
- Beat the tablet as it starts to cool, until the surface starts to lose its shine. If you test the texture on the beater wires, it should begin to thicken and look slightly velvety.
- While it is still hot, pour it into the greased swiss roll tin.
- Leave to cool for 15 to 20 minutes, then score into squares. When it is completely cool (usually much later) turn it out and break into squares.
I like tablet with coffee.
Here is the traditional turkey risotto recipe ready for boxing day. It is adapted from Risotto! Risotto!
- 1 onion
- 1 celery stick
- 75g butter
- 400g left-over turkey, diced
- zest and juice of 1/2 lemon
- 200ml dry white wine
- salt and pepper
- 1.2 litres of stock or gravy from the turkey
- 400g risotto rice
- 5 tbsp single cream
- 50g parmesan cheese, grated
- 2 tsp chopped fresh parsley
The above quantities will feed 4 to 6 people. If you are cooking larger quantities, use multiple pans, with around 400g rice cooking in each pan.
- Gently fry the onion and celery together in 30g of the butter, until the vegetables are soft.
- Add the meat, cook through and then add the lemon juice and lemon rind, the wine and seasoning, and simmer together to create a tasty stew.
- Add the rice, mix together, and then start adding the hot stock, a ladleful at a time, stirring constantly and keeping the risotto at a simmer. When the liquid has been fully incorporated into the risotto, add another ladleful.
- After around 20 minutes, the rice will be firm but cooked, and the sauce will be creamy and coating the rice. Take the risotto off the heat, and add the rest of the butter, the cream and the parmesan. Give this all a good stir, and leave it to rest for a few minutes.
- Serve on a warmed platter, garnished with parsley.