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Christmas recipes


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Showing 1-25 of 75 posts in this discussion
Initial post: 4 Dec 2012, 18:45:53 GMT
It's the fourth of December and there's still no thread for Christmas recipes. What's going on?

Okay... here are the recipes for the stuffings that are my contribution to Christmas dinner.

Please bring your own recipes to the party!

Posted on 4 Dec 2012, 18:46:26 GMT
APPLE AND CELERY STUFFING

INGREDIENTS
2oz streaky bacon
2 small or 1 large onion
2 sticks of celery
4 small cooking apples
3oz breadcrumbs
1 tablespoon chopped celery leaves
salt and pepper to taste

METHOD
Chop the bacon and fry it in butter until it is golden brown. Remove the bacon from the pan.
Chop the onion and the celery.
Fry the onion and the celery.
Add the apple to the frying pan and cook until it is soft.
Add the bacon, breadcrumbs, chopped celery leaves, salt and pepper.
Add any chosen optional ingredients.
Put into a dish ready to be warmed up when needed.

Posted on 4 Dec 2012, 18:46:59 GMT
APRICOT AND WALNUT STUFFING

INGREDIENTS
1 tin of apricots
3oz breadcrumbs
8oz sausage meat
2oz walnuts
1oz butter
1 small onion
pinch of mixed herbs
salt and pepper to taste

METHOD
Chop the onion and the walnuts.
Roughly chop the apricots. Keep the juice from the tin.
Fry the sausage meat and onion in butter.
Add the breadcrumbs, walnuts, apricots, apricot juice, herbs, salt and pepper.
Put into a dish ready to be warmed up when needed.

Posted on 4 Dec 2012, 18:47:34 GMT
CHESTNUT STUFFING

INGREDIENTS
8oz chestnuts
4oz breadcrumbs
2oz bacon
1oz butter
1 teaspoon parsley
zest of 1 lemon
juice of ½ lemon

METHOD
Chop or puree the chestnuts.
Chop the parsley.
Chop the bacon and fry it in butter until it is golden brown.
Melt the butter.
Mix together the chestnuts, breadcrumbs, bacon, melted butter, parsley, lemon zest and lemon juice.
Put the stuffing into the turkey or cook separately. If cooked separately, add butter or juice from the turkey.

Posted on 4 Dec 2012, 18:48:47 GMT
Last edited by the author on 4 Dec 2012, 18:49:00 GMT
All of the weights are in Imperial measure because that's how I've got them written down. I'm sure you can convert.

Posted on 4 Dec 2012, 19:00:11 GMT
Charlie says:
Do you guys know you can download free converter apps for your phone and I guess probably iPad or whatever you use. It converts all weights, lengths etc. so handy for cooking x

Posted on 4 Dec 2012, 19:33:52 GMT
pixie says:
Well done Sam..they look fab!

In reply to an earlier post on 4 Dec 2012, 19:55:25 GMT
They taste okay too. :-)

In reply to an earlier post on 4 Dec 2012, 20:17:10 GMT
pixie says:
I really like the sound of the apricot and walnut one...nice you use tinned apricots...my fav. my mum used to make an amazing apricot pie using those and would thicken it by sprinkling cornflour. I hate to say it but it knocked spots off fresh apricots that could be woolly and tasteless! There was a tartness to the pie that was so delish. Thanks for reminding me Sam..I feel I ought to give that one a go!

Posted on 4 Dec 2012, 20:22:41 GMT
AT LAST?!?!?!.....THE actual stuffings? - the one and only Sam Hunter Stuffing recipes???.....the ones you have been promising me since the very first day day that we met? - the ones that I got engaged to you over? - and nearly married you for? - the ones that had me perched on the edge of my seat?.....my tongue a-tingling? - my mouth drooling? - and my tummy grumbling with desperate cravings for? - the VERY ones that I even tried to acquire in part exchange for that pesky Pixie?.....

(* ! SIGH - be still my beating heart - SWOON ! *).....!!!

Nice thread, Sam - whatcha cooking New Years then?.....x

In reply to an earlier post on 4 Dec 2012, 21:08:51 GMT
The apricot and walnut also works really well cold with any cold meat like turkey or ham.

In reply to an earlier post on 4 Dec 2012, 21:10:15 GMT
The recipes... I may not be fast but I do deliver eventually. :-D

I don't really do New Year.

In reply to an earlier post on 4 Dec 2012, 21:31:15 GMT
Last edited by the author on 4 Dec 2012, 21:31:31 GMT
pixie says:
Well what can I say?!!!!!!

On to New Year, The best part of that is New Year's Day. I hate the whole going out thing on old years night..I hate all the "Partying" and try to avoid it, not easy sometimes. The best part is New years Day...the start of what I hope will be a great year.
I spend New Year's eve taking down the decorations, having a hoover through and cooking a nice meal with some bubbly. The decs have to be gone! Cannot stand waking up and seeing them at the start of a brand new spanking year....feel like "after the ball is over"
I try to climb the Tor on new years day...always lots of peeps doing the same and it feels fab!

In reply to an earlier post on 4 Dec 2012, 22:09:32 GMT
I completely agree about decorations. They have to be gone before the new year starts. I hate going to work in January and seeing Christmas stuff still around.

In reply to an earlier post on 4 Dec 2012, 22:13:17 GMT
pixie says:
I'm so glad to find someone that agrees with me! people think I am a misery because I want them down...I enjoy them being up but by the start of the new year I think they can look sad and tacky. I love the feeling of everything being bright and new...the house all clean and ready for spring...when it arrives!

In reply to an earlier post on 4 Dec 2012, 22:19:16 GMT
Christmas drags on far too long as it is. I like the new year to start with Christmas behind me.

Posted on 4 Dec 2012, 22:30:12 GMT
I,m just the opposite, hate putting them up, then I don,t want to take them down,it signals. The end of something good and the start of those really long late winter days........

Posted on 5 Dec 2012, 09:36:29 GMT
Last edited by the author on 5 Dec 2012, 09:37:39 GMT
This is my own creation, my stand-by stuffing. I use brown rice because it holds up better than white, and it makes a change from bread stuffing.
Ultimate Brown-Rice Stuffing
1 1/2 cups brown rice cooked in about 3 cups water until almost tender, drained
Half cup of streaky bacon in chunks (I buy a slice about 2-3 in thick and cut it up)
1 medium red onion, finely chopped
2 cloves garlic, minced
1/2 sweet red bell pepper
1 cup oyster mushrooms (or other mushrooms), cut in strips
1 cup pecans, broken up
3 tablespoons olive oil
1/2 cup dry sherry or white wine
Thyme and/or sage, to taste (or other herbs you like)
Salt and pepper to taste
2 to 3 tablespoons butter

1) Saute onion, bacon, bell pepper and garlic in olive oil until tender. Add mushrooms and cook until they are soft. Mix in the almost-cooked brown rice (drain it well!) and seasonings. Add wine and pecans and blend well.
2) Either use this to stuff the bird, or place in oven casserole and dot with butter. Bake in a 350 degree Fahrenheit oven until rice is cooked, about 20 minutes. If you want to skip the extra butter be sure to cover the casserole when baking so the rice doesn't get too hard on top.
This stuffing can be used to fill pumpkins, squash etc. before roasting them.

In reply to an earlier post on 5 Dec 2012, 09:50:06 GMT
pixie says:
I am ever onwards Sam..looking forward to a good new year!

Posted on 5 Dec 2012, 09:56:37 GMT
Bearman says:
I must admit that the stuffing is probably my favourite part of a Christmas Dinner. I don't have a fixed recipe, but it typically goes something like this (sorry no specific quanitities, I just keep tasting and adding):

Sweat off onion and garlic, then add finely chopped chicken livers and some bacon/pancetta lardons. When cooked, add sausage meat and hard leaved herbs (thyme, rosemary and bay) , roasted nuts (chestnuts and pine nuts, but others go into the mix if someone leaves them in reach of the cooker), take a large glass of wine/champagne, drink it, put glass aside for refill, add "some" dried fruit (apricots, sour cherries and sultanas last year), and then a generous glug of port and/or brandy. Leave alcohol to burn off then add the juice and zest of an orange. Keep cooking gently until most of the liquid is evaporated or absorbed, then add fresh soft leaved herbs (parsley, basil, oregano) and breadcrumbs to bind it all together. If it seems to dry, add more orange juice. I ignore the usual advice and ram it in both cavities or the bird (neck and abdomen). Hopefully there is also enough to pack into a terrine dish to cook seperately.

Posted on 5 Dec 2012, 12:38:14 GMT
I'm sure that everyone here will already know this, but the stuffing can be made ahead of time and then frozen. They're fine.

Posted on 5 Dec 2012, 14:11:22 GMT
Bear, I have been known to just make the rice stuffing thing and bake it, as a side or the complete meal. Stuffing rocks!

In reply to an earlier post on 5 Dec 2012, 14:46:52 GMT
Stuffing rocks must be difficult. Unless it's the sort of rock with holes in or something.

Posted on 5 Dec 2012, 15:14:16 GMT
Bearman says:
Me too Ori - I call mine "Meat Loaf Surprise". The surprise being the clip round the ear you get if you say you dont like it.

Posted on 6 Dec 2012, 17:54:06 GMT
pixie says:
Thought I'd share a "find" Hojiblanca olives from Morrisons..so good! Great in a salad. They weren't the kind I was looking for but glad I bought them. Not so heady as Kalamata and would take kindly to a marinade.
I think Ori would know about these!
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Discussion in:  cooking discussion forum
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Initial post:  4 Dec 2012
Latest post:  27 Dec 2012

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