Merry Christmas!

Happy Christmas everyone!
Our day was spent in the company of lovely friends, Carter's homemade Christmas crackers, brand new Mighty Boosh DVDS and Pictionary.
I made my usual sweet potato and leek Christmas roulade (except this year I made one with prune stuffing and the other with feta), chestnut and cranberry stuffing balls with red onion and Guinness gravy.
Kelly worked her magic on the vegetables - carrots and parsnips with wholegrain mustard and maple syrup, and the best roast potatoes I have ever had.
Oh, and we also had the most amazing cheeseboard known to man. Manchego, Chaumes (I hadn't had this cheese before - it is pasteurised, has a sticky soft orange rind and is an excellent start for those beginning a lifelong quest for the gooiest, stinkiest French cheese), Brie, Wensleydale, Cheddar, Gruyere, Cornish Yarg, Raclette accompanied by Italian baked figs, apple chutney, quince paste and fancy crackers. Mr Stilton was sorely missed, but he isn't so good for unborn babies, so next year I'll have to have twice as much.



KELLY'S BEST EVER ROAST POTATOES

What you need
Around 16 potatoes - Maris piper, King Edward or Desiree, peeled and cut to size
2 tablespoons plain flour
sunflower of veg oil

The do
Preheat the oven to 190. Throw potatoes into a big saucepan and cover with cold water, bring to boil and boil for 2 minutes. Drain, keeping the potatoes in the pan. Sprinkle over the flour, put the lid back on and shake violently so the potatoes get all roughed up.
Place a large metal heavy duty roasting tray on the hob over high heat. Add a few big lugs of oil. When the oil starts to spit, add the potatoes and fry for about 5 minutes turning the potatoes with tongs to lightly brown on all sides.
Place in the preheated oven. After 20 minutes, take the potatoes out and put back onto hob, frying and turning the potatoes for 5 minutes. Return to the oven for another 20 minutes then return to the hob for another 5 minutes turning the potatoes carefully.

When done, sprinkle over some sea salt and serve.



ONION AND GUINNESS GRAVY

What you need
50 g butter
2 big red onions halved and sliced 1 cm thick
8 sprigs of thyme, leaves stripped from stalk
2 sprigs of Rosemary, leaves stripped from stalk and roughly chopped
200ml Guinness
2 tsp marigold bouillon dissolved in 600ml boiling water
1 tablespoon flour
1 teaspoon wholegrain mustard

The do
Heat butter in a saucepan. When melted, add the flour and onions. Fry for a few minutes on a medium heat until they just begin to brown. Add the Guinness and mustard and reduce to half.
Add the thyme, rosemary and stock and simmer on lowest heat for 45 minutes without the lid. If you like it a bit thicker, dissolve a teaspoon of cornflour in a little cold water and add to gravy. Bring to boil. Repeat until desired consistency is reached but don't go crazy, it will reduce more when it cools down and gets reheated again.

This tastes even better when it has been living in the fridge for a few days. Plus it'll be one thing less you have to bother with when you are enjoying your Christmas champagne.

Chocolate time is here

Being pregnant has made me chocolate obsessed, so one night after work in the lead-up to Christmas I decided to make my own festive chocolate. Making your own chocolate is fun because it's all about taking something you like and remolding it into something even better. Plus, doing it yourself allows you to control what goes into it - keeping it free of excess sugar and additives

What you need
2 handfuls of brazil nuts (or any other nuts that you like, macadamias - for an Australian vibe, pistachios, peanuts)
1 1/2 blocks of Green and Black's dark cooking chocolate
1 block of Green and Black's milk chocolate with almonds, broken into pieces
1 handful of dried cranberries

The do
Line a 15x15 tin or container with non-stick baking paper. Put the nuts into a plastic bag and bash a few times with a rolling pin to break them up, don't pulverise them!
In a bowl, melt the cook's chocolate in the microwave on high for 1 minute at a time until completely melted.
If you don't have a microwave, melt the chocolate in a bowl fitted over a saucepan, making sure the bottom of the bowl doesn't touch the simmering water.

Spoon a 5mm layer of melted chocolate into the tin/container. Sprinkle on the cranberries, nuts and squares of almond chocolate then cover with the remaining melted chocolate. Keep in a cool place to set, then chop into bite-sized squares with a sharp knife.

You can add anything you like to this 'chocolate sandwich' - experiment with white chocolate or other dried fruits.

A peculiar panettone

A couple of weeks ago I read an inspiring article in one of the weekend broadsheet magazines about an Italian family dedicated to pumping out panettone. (From memory it was the Saturday Telegraph.) Given panettone is an increasingly favoured festive cake in our house, I salivated as they spoke lovingly of the Casa Corsini mother yeast and the 24 hour hand-to-hand baking process, culminating in a hand tied ribbon around the hand wrapped doughy bundle. Oh the love.

It just so happened this particular panettone is sold in Waitrose so I duly bought one when I saw it in the aisle the other night. It set me back a fiver and tasted alright, though it didn't blow my mind.



So anyway, last night I was reading the Guardian's G2 in bed, paying particular interest to a Cheats' Christmas review of all the supermarket food that may or may not pass for homemade on your table, and they mentioned a Casa Cortini panettone from Waitrose, quietly bagging the crap out of it. A little bit surprised that one broadsheet elevated this particular panettone to the heavens while another dropped it in hades, I went looking for the original article (and the home page for this age old family bread business). Which was when I noticed the spelling discrepancy between the Tele and the G2.

After a fruitless web search I was reminded why I never became a hack in the first place and, frankly, that this story has no point. That said, the panettone IS the cake for christmas this year. I read it in a magazine.

Better than turkey

A long afternoon of farting into couch cushions is as much a part of Christmas as carol singing and mistletoe. So if you want to cut down on your emissions this year, do away with the traditional Nut Roast and try this festive recipe instead.
This roulade is for those who don't mind a little lacto-ovo action and it's a little complicated to make, but the vegetarian at your Christmas table will love you for it.
In past years, I have followed this ABC Delicious magazine recipe word for word. This year I’m feeling pretty confident and I’m going to add a few yule tide-esque trimmings of my own - and I’m trialling it before the big day next week so I don’t poison my boyfriend’s family.




LEEK AND SWEET POTATO ROULADE WITH CHESTNUT AND CRANBERRY STUFFING

Roulade
1 tablespoon olive oil
1 leek, finely chopped
60g butter
1/3 cup plain flour
300 ml soy milk (or cow's milk if you prefer it)
4 eggs, separated
1/2 cup grated cheddar cheese
1/4 cup grated Parmesan cheese

Sweet potato filling
500g sweet potatoes, peeled, chopped
15g butter
100ml light cream or 2 tablespoons Tofutti cream cheese
1/2 teaspoon freshly grated nutmeg
handful of roughly chopped walnuts

Chestnut cranberry stuffing
30g unsalted butter
1 brown onion, finely diced
1/4 cup dried cranberries
Port
1 garlic clove, crushed
1 cup fresh brown breadcrumbs
1/2 cup chopped and peeled whole roasted chestnuts (I used the vacuum-pack sealed Merchant Gourmet ones)
a child's handful of chopped fresh sage
a child's handful chopped flat leaf parsley
a few sprigs of thyme, with stalks removed

1. The night before, place cranberries in a bowl and cover with port - set aside.

2. Preheat oven to 180°C.

3. Grease and line a Swiss roll pan (I used one that was about 33x22 - but if you have one about 39x26 - it would be better)

4. To make roulade, heat the oil in a frying pan over low-medium heat.

5. Add the leek and cook gently for five minutes until soft.

6. In a saucepan, heat butter. When it has melted, add the flour and cook 1 - 2 minutes, stirring constantly. Add the milk, a little at a time, whisking until milk is combined and sauce has thickened. Remove from heat, beat in egg yolks one at a time, then season with salt and pepper.

7. In a clean bowl, beat egg whites until stiff. Add 1/4 of the egg whites to the mixture in the saucepan and mix lightly. Fold in leeks and cheddar until just combined then gently fold in remaining egg whites, being careful not to lose all the air you've put into the eggs.

8. Pour into the prepared Swiss roll pan and bake in oven for 20-25 minutes or until puffed and golden.

9. For the filling, steam or microwave sweet potato until tender. Drain and mash with butter, cream and nutmeg. Season to taste and set aside.

10. To make stuffing, melt butter in frying pan over medium heat. Add onion, cook for five minutes or until soft. Add garlic, cranberries and breadcrumbs and cook for further 3 - 4 minutes. Stir in herbs and season with salt and pepper.When roulade is cooked, place clean tea towel on the workbench and sprinkle with Parmesan. Turn the roulade out onto the tea towel and peel off baking paper. Allow to cool for 2 minutes, then spread the sweet potato over the roulade except for 2 inches across the far edge. Distribute walnuts evenly over the surface.

11. Sprinkle the stuffing over the sweet potato putting most of it on the edge closer to you, then (this bit is a little tricky...) using the edge of the tea towel, carefully roll up the roulade like a sushi roll, finishing with the seam down. This takes a little practice so don't worry if it cracks or isn't perfect - it's not worth razzing out over.

12. Using the tea towel and a spatula, carefully transfer it back onto the Swiss roll pan (you may need the help of a trusty assistant) and bake at 180 for about 15 minutes

13. Slice and serve warm with all the Christmas sides.

TIP: You can make this the day before. Wrap in tin foil and heat through when needed. You may want to make an extra one because in my experience, meat-eaters have finished this off leaving me without seconds.

Happy Christmas!!