COUNTRY FRIED POTATOES
2 tbsp. butter
2 tbsp. shortening
Enough cooked, peeled potatoes to cover bottom of heavy fry pan
Salt & pepper to taste
Onions, finely chopped (optional)
Depending on size, 4 to 6 potatoes should be enough or use what you have left from another meat.
Melt butter and butter in large pan over low heat. Slice potatoes into shortening and add salt and pepper, also onions, is you are using them. Cook over medium low heat until a bottom crust forms and browns, turn once, serve hot. Excellent with fried eggs or with any breakfast eggs.
My mother often cooked extra potatoes for supper, so she could make these for our breakfast.
BAKED POTATOES
4 small baking potatoes
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
2 tablespoons KRAFT Shredded Parmesan Cheese
1.Preheat oven to 375 degrees F. Scrub potatoes thoroughly with brush; pat dry. Make 6 to 8 diagonal slices across tops of potatoes about 3/4 of the way through, being careful to not cut all of the way through to bottoms of potatoes.
2.Place potatoes on lightly greased baking sheet. While slightly spreading potatoes apart to open up the slices, drizzle each potato with 1 Tbsp. of the dressing. Bake 1 hour or until potatoes are cooked through.
3.Place hot potatoes on serving dish and sprinkle each with 1/2 Tbsp. of the cheese.
Yield: 4 servings
Mini New Potato Bites
1 1/2 pounds new potatoes
4 ounces PHILADELPHIA Cream Cheese, softened
2 tablespoons BREAKSTONE'S or KNUDSEN Sour Cream
2 tablespoons KRAFT 100% Grated Parmesan Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 tablespoons snipped fresh chives
1.Place potatoes in large saucepan; add enough water to cover. Bring to boil. Reduce heat to medium-low; cook 15 min. or until potatoes are tender.
2.Meanwhile, mix cream cheese, sour cream and Parmesan cheese; cover. Refrigerate until ready to use.
3.Drain potatoes. Cool slightly. Cut potatoes in half; cut small piece from bottom of each potato half so potato lies flat. Place on serving platter. Top each potato half with 1 tsp. of the cream cheese mixture. Sprinkle with bacon and chives.
Yield: 15 servings
PAN FRIED POTATOES
4 or 5 med. size potatoes
3/4 c. oil
Salt to taste
Pepper
Peel, wash and slice potatoes. Heat oil in skillet (frying pan). Add potatoes, sprinkle with salt and pepper. Turn heat to medium; cover pan and cook until tender, stirring occasionally; when fork tender remove top, turn heat to medium high to let potatoes brown. When most are brown remove to a serving bowl.
PAN - FRIED POTATOES AND ONIONS
1 lg. Vidalia onion
6 med. potatoes
Butter, Crisco, or butter
Peel potatoes and onion and slice both. Separate onion slices into rings. Melt enough butter to cover bottom of large skillet and layer potatoes on bottom. Salt and pepper to taste and add a layer of onion. Continue layering and dot top with butter. Cook over medium heat, covered, for approximately 20 minutes. Uncover and cook until crispy brown, turning only once.
FRIED POTATOES
6-8 med. sliced potatoes
1 lg. onion, chopped
2 sm. clove garlic
Butter, melted in pan
On medium high heat fry garlic and onion until brown. Add sliced potato and fry until golden brown and soft.
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Sep 9, 2009
Sep 8, 2009
CARNIVAL FOODS
Candy Apples
Ingredients
1 (14-ounce) package strawberry glaze
1 1/2 cups corn syrup
1 (3-ounce) box cherry gelatin dessert mix
1/2 cup hot water
6 Granny Smith apples, washed and dried
6 wooden candy apple sticks
1 cup chopped nuts
Directions
In a saucepan over medium-low heat, combine glaze and corn syrup. Simmer for 20 minutes.
Dilute gelatin mix in hot water and pour in saucepan with glaze. Stir and continue to cook until temperature on a candy thermometer is between 180 and 200 degrees F.
Shove wooden candy sticks into bottom of apples, far enough to secure inside. Dip each apple in syrup and turn until completely coated. Immediately roll bottom half of apples in nuts. When cool arrange on parchment-lined tray.
Churros
Ingredients
1 egg
3 tablespoons butter, melted and cooled slightly
1/2 cup milk
2 cups all-purpose baking mix
2 tablespoons sugar
1 tablespoon ground cinnamon
Vegetable oil, for frying
Directions
In a large bowl, combine egg, butter, milk, and baking mix. Whisk together until smooth. Pour into piping bag with a star tip. In a small bowl, stir together sugar and cinnamon.
Pour oil into a 10-inch heavy skillet to a depth of 1-inch. Heat oil to 350 degrees F. When oil is hot enough, pipe dough in lines, a few at a time, and fry about 30 seconds on each side, or just until deep golden. Drain on towels. While still hot, sprinkle with sugar and cinnamon mixture. Serve warm.
Funnel Cakes
Ingredients
3 cups all-purpose baking mix
2 eggs, lightly beaten
1/2 cup milk
1 cup liquid vanilla coffee creamer, or other flavor of your choice
Vegetable oil, for frying
Confectioners' sugar, for dusting
Directions
In a large mixing bowl, combine baking mix, eggs, milk and coffee creamer. Whisk until smooth. Set aside.
In a deep-fryer, heat oil to 375 degrees F.
Cover the bottom of a funnel with your finger. Ladle 1/2 cup of batter into funnel. Holding funnel over oil, slowly release finger and move in a spiral motion, then cross over to create criss-cross pattern. Fry golden on both sides, about 2 to 3 minutes per side. Drain on paper towels and dust with confectioners' sugar.
Alternate method: Instead of using a funnel, try squeezing batter out of a plastic ketchup bottle. This can help you make the design more accurate and is also less messy.
Ingredients
1 (14-ounce) package strawberry glaze
1 1/2 cups corn syrup
1 (3-ounce) box cherry gelatin dessert mix
1/2 cup hot water
6 Granny Smith apples, washed and dried
6 wooden candy apple sticks
1 cup chopped nuts
Directions
In a saucepan over medium-low heat, combine glaze and corn syrup. Simmer for 20 minutes.
Dilute gelatin mix in hot water and pour in saucepan with glaze. Stir and continue to cook until temperature on a candy thermometer is between 180 and 200 degrees F.
Shove wooden candy sticks into bottom of apples, far enough to secure inside. Dip each apple in syrup and turn until completely coated. Immediately roll bottom half of apples in nuts. When cool arrange on parchment-lined tray.
Churros
Ingredients
1 egg
3 tablespoons butter, melted and cooled slightly
1/2 cup milk
2 cups all-purpose baking mix
2 tablespoons sugar
1 tablespoon ground cinnamon
Vegetable oil, for frying
Directions
In a large bowl, combine egg, butter, milk, and baking mix. Whisk together until smooth. Pour into piping bag with a star tip. In a small bowl, stir together sugar and cinnamon.
Pour oil into a 10-inch heavy skillet to a depth of 1-inch. Heat oil to 350 degrees F. When oil is hot enough, pipe dough in lines, a few at a time, and fry about 30 seconds on each side, or just until deep golden. Drain on towels. While still hot, sprinkle with sugar and cinnamon mixture. Serve warm.
Funnel Cakes
Ingredients
3 cups all-purpose baking mix
2 eggs, lightly beaten
1/2 cup milk
1 cup liquid vanilla coffee creamer, or other flavor of your choice
Vegetable oil, for frying
Confectioners' sugar, for dusting
Directions
In a large mixing bowl, combine baking mix, eggs, milk and coffee creamer. Whisk until smooth. Set aside.
In a deep-fryer, heat oil to 375 degrees F.
Cover the bottom of a funnel with your finger. Ladle 1/2 cup of batter into funnel. Holding funnel over oil, slowly release finger and move in a spiral motion, then cross over to create criss-cross pattern. Fry golden on both sides, about 2 to 3 minutes per side. Drain on paper towels and dust with confectioners' sugar.
Alternate method: Instead of using a funnel, try squeezing batter out of a plastic ketchup bottle. This can help you make the design more accurate and is also less messy.
PRAWN COCKTAIL RECIPES
Classic Prawn Cocktail Recipe
50ml mayonnaise
30 ml cream, whipped
12,5 ml tomato sauce
12,5 ml onion, finely chopped
2 ml Worcestershire sauce
5 ml brandy
1 ml castor sugar
24 medium-sized cooked, shelled prawns
4 extra cooked prawns for garnishing
1/2 small lettuce, shredded
1 lemon, for garnish
Method:
Take shredded lettuce and place in bottom of serving glasses. Mix sauce ingredients together in a bowl. Add prawns to sauce mixture and coat well. Place prawns in glasses on top of lettuce. Top with a cooked prawn and a slice of lemon.
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Crab Stuffed Prawns
16 large prawns, cooked and shelled
1 cup crab meat
2 tablespoons mayonnaise
1 teaspoon lemon juice
2 teaspoons snipped chives
salt and pepper to taste
Method:
Carefully remove the back veins from the prawns. Open up the prawn in butterfly-style without cutting through to the other side.
Combine crab meat, mayonnaise, lemon juice, chives and season to taste. Place mixture on top of opened prawn. Chill well.
Serve on a bed of lettuce with cherry tomatoes.
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A plain cheese sauce does the trick, and is quick and easy to throw together just before everyone sits down.
: Asparagus Cheese
1 419g tin white or green asparagus
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black or white pepper
1 1/2 cups milk
1 cup grated sharp Cheddar
Method:
Melt butter taking care not to burn and remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Put back on stove over low heat, stirring constantly, until thick and smooth. Cook for 5 minutes longer and add cheese.
Stir until smooth and well blended. If you have lumps at this stage, don't panic, just bring over the electric beater and give it a whirl. Gently heat asparagus up in a saucepan. Place on individual plates, poor over cheese. Serve. If you want to get really fancy, you can slice up a small packet of smoked salmon. Place salmon pieces on the top to finish.
Avocado Ritz
2 ripe avocado pears
120 grams cooked shrimps, shelled
juice of a lemon
1 ml salt
1 ml pepper
black caviar, garnish (optional)
seafood dressing * See recipe below
Method:
Open up pears lengthways and discard pip. Sprinkle pear halves with lemon juice to prevent pears from going black. Combine shrimps with seafood dressing. Season to taste. Spoon mixture back into pears and serve straight away.
Seafood Dressing:
300 ml mayonnaise
37,5 ml tomato sauce
37,5 ml cream
12,5 ml brandy
juice of half a small lemon
Mix mayonnaise and lemon juice together. Add tomato sauce and stir. Add cream and last of all, add brandy. Chill for one hour before use. Add shrimps to dressing and fill the avocado pears. Garnish with black caviar, if chosen.
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This is one of my favourite starters. It tastes divine, and it's easy to make.
EASY CHRISTMAS RECIPES: Deep Fried Cambembert with Cranberry Sauce (4)
2 camembert cheese rounds
2 eggs, lightly beaten
1 1/2 cups breadcrumbs
1 jar cranberry sauce, warmed
sunflower oil for deep frying
Method:
Cut camembert cheeses into 8 equal parts. Dip into egg and dip into breadcrumbs. I like using the herbed breadcrumbs that comes out of a box. Place in refrigerator for 30 minutes. Repeat the process so that you have a good coating of breadcrumbs. Place back in the fridge for at least 30 minutes before deep-frying.
When firm and just before serving, deep fry until golden brown. Place on four plates, heat cranberry sauce and pour over camembert wedges.
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EASY CHRISTMAS RECIPES: Stilton Cheese with Port
150 g Stilton Cheese
65 ml thick cream
30 ml port
freshly ground black pepper
4 walnut halves
Method:
Mash cheese with a fork and add cream and port until well blended, but still rough-textured. Season to taste and pack into 4 individual ramekin dishes. Top each with walnut halves. Serve with melba toast.
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EASY CHRISTMAS RECIPES: Christmas Soups
EASY CHRISTMAS RECIPES: Roasted Tomato Soup with Sour Cream (8)
2 kg tomatoes, quartered
700 g red onions, peeled and quartered
8 garlic cloves, peeled only
6 rosemary sprigs, bruised
4 red peppers, deseeded and quartered
8 tablespoons olive oil
600 ml chicken stock
2 tablespoons red wine vinegar
4 dashes Tabasco
8 dashes Worcestershire sauce
8 tablespoons sour cream
2 tablespoons vodka
(optional)
8 teaspoons of black caviar
(optional)
Preheat oven to 220°C and put tomatoes, red onions, garlic, rosemary and peppers on a baking tray and drizzle with the olive oil. Season well. Place in oven and roast for about 1 1/2 hours.
Remove the rosemary sprigs and place vegetables that are left over into a food processor. Whiz until smooth. Strain further if you want a smooth soup.
Place back into large saucepan and add the stock, vinegar, Tabasco and Worcestershire sauce. Warm over low heat and add the vodka. Place into bowls and serve with a tablespoon of cream and a sprinkling of caviar.
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EASY CHRISTMAS RECIPES: Sweet Potato and Pear Soup (4)
25 g butter
1 small onion, chopped
750 g orange sweet potatoes (kumera), peeled, and diced.
2 firm pears, peeld, cored and diced
3 cups hot chicken stock
1 cup cream
chopped mint to garnish
Method:
Melt butter in large saucepan over medium heat. Add onion and cook until transparent. Do not burn. Add diced sweet potatoes and pear and cook, stirring for a few minutes. Add the hot stock and bring to boil. Cook for 20 minutes or until soft.
Cool slightly and then whiz in a blender or food processor. Blend in batches until smooth.
Return to large saucepan and heat through gently without boiling. Add cream and season to taste. Pour into individual bowls and garnish with ground black pepper and chopped mint.
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EASY CHRISTMAS RECIPES: Chilled Avocado Soup (4-6)
2 large, ripe avocados
3 3/4 cups hot chicken stock
2 teaspoons lemon juice
salt and pepper to taste
150 ml cream
extra thick cream for garnish
nutmeg
Method:
Peel the avocados, remove stones and mash the flesh. Put into a saucepan and add chicken stock and lemon juice. Heat gently, stirring. Cool slightly and place in blender or a food processor. Return to saucepan and reheat without boiling. Season to taste.
Cool, stir in cream and chill well. To serve, pour into bowls, top with a tablespoon of thick cream and an pinch of nutmeg.
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EASY CHRISTMAS RECIPES: Christmas Main Course
EASY CHRISTMAS RECIPES: Festive Lamb Roast(6-8)
1 corned leg lamb
1 small orange, sliced
3-4 bacon bones
2 tablespoons brown sugar
2 tablespoons vinegar
1/2 onion, studded with 4 cloves
4 whole all spice
melted butter
hot orange juice
breadcrumbs
whole cloves
Method:
Rinse meat in cold water, and place in a large saucepan or dutch oven. Add orange slices, bacon bones, brown sugar, vinegar, clove-studded onion, allspice and warm water to cover.
Cover and bring to a simmer over a medium heat. Cook gently for 2 hours. Remove from heat and cool in the liquid for 30 minutes. Remove meat and place in a baking dish.
Score a diamond pattern on the lamb and brush with melted butter and hot orange juice. Cover with breadcrumbs, and place a clove in the centre of each diamond.
Put into a moderately hot oven and bake for 20 minutes until crumbs are crisp. Remove from oven, cool and place in fridge overnight before carving.
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Christmas Puddings
(12-16)Cooking time: 7 hours
375 g suet
6 cups fine fresh breadcrumbs
4 1/2 cups raisins
1 2/3 cups currants
1 1/2 cups chopped mixed peel
8 eggs, lightly beaten
2/3 cup brandy
extra brandy for lighting
Method:
Grease a 2 litre pudding bowl with melted butter. Place a round of greaseproof baking paper in the bottom of the bowl.
Remove the membrane from the suet and discard. Grate the suet finely. Transfer to a very large mixing bowl. Add the breadcrumbs, raisins, currants and mixed peel. Mix until thoroughly combined.
Add the eggs to the fruit mixture and mix well. Gradually add the brandy and combine thoroughly. Spoon the mixture into the bowl.
Place the bowl onto a large sheet of aluminium foil and seal and wrap tightly to prevent water from entering. Double wrap to make sure.
Place a trivet or an unturned saucer into a large pot and place the bowl on top. Gently add boiling water to the pot along the sides. Make sure that you do not pour water onto the aluminum covered bowl.
Cover with a tight fitting lid and simmer for 7 hours. Check the level of water often and top up where necessary. Leave for 10 minutes before turning out onto a shallow flameproof serving dish. Remove baking paper circle.
Pudding can be made the day before. To preheat, steam as above for 2 further hours. To serve, pour a little brandy over the pudding, light carefully. Serve with cream, brandy butter or custard
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Ice Cream Christmas Pudding Recipe
1/3 cup almonds, toasted and chopped
1/4 cup mixed peel
1/2 cup raisins, chopped
1/2 cup sultanas, chopped
1/3 cup currants
1/3 cup rum
1/2 cup red and green glacé cherries, quartered
1 litre good quality vanilla ice cream
1 1/2 litres good quality chocolate ice cream
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Method:
Mix the almonds, peel, raisins, sultanas, currants and rum in a bowl. Cover with plastic wrap and leave overnight. Chill a 2 litre pudding basin in the freezer overnight.
Soften the vanilla ice cream slightly and mix in the cherries. Press this ice cream around the inside of the chilled pudding basin. Return the basin to the freezer and leave overnight. Check on ice cream to see that it hasn't collapsed on itself. Correct if it has.
Soften the chocolate ice cream slightly and mix with the spices. Stir in the soaked fruit and nut mixture. Remove pudding basin from freezer and spoon chocolate mixture into the centre of the pudding basin. Smooth the top.
Freeze overnight or until firm. Turn pudding out onto a plate. Serve cut into wedges.
50ml mayonnaise
30 ml cream, whipped
12,5 ml tomato sauce
12,5 ml onion, finely chopped
2 ml Worcestershire sauce
5 ml brandy
1 ml castor sugar
24 medium-sized cooked, shelled prawns
4 extra cooked prawns for garnishing
1/2 small lettuce, shredded
1 lemon, for garnish
Method:
Take shredded lettuce and place in bottom of serving glasses. Mix sauce ingredients together in a bowl. Add prawns to sauce mixture and coat well. Place prawns in glasses on top of lettuce. Top with a cooked prawn and a slice of lemon.
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Crab Stuffed Prawns
16 large prawns, cooked and shelled
1 cup crab meat
2 tablespoons mayonnaise
1 teaspoon lemon juice
2 teaspoons snipped chives
salt and pepper to taste
Method:
Carefully remove the back veins from the prawns. Open up the prawn in butterfly-style without cutting through to the other side.
Combine crab meat, mayonnaise, lemon juice, chives and season to taste. Place mixture on top of opened prawn. Chill well.
Serve on a bed of lettuce with cherry tomatoes.
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A plain cheese sauce does the trick, and is quick and easy to throw together just before everyone sits down.
: Asparagus Cheese
1 419g tin white or green asparagus
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black or white pepper
1 1/2 cups milk
1 cup grated sharp Cheddar
Method:
Melt butter taking care not to burn and remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Put back on stove over low heat, stirring constantly, until thick and smooth. Cook for 5 minutes longer and add cheese.
Stir until smooth and well blended. If you have lumps at this stage, don't panic, just bring over the electric beater and give it a whirl. Gently heat asparagus up in a saucepan. Place on individual plates, poor over cheese. Serve. If you want to get really fancy, you can slice up a small packet of smoked salmon. Place salmon pieces on the top to finish.
Avocado Ritz
2 ripe avocado pears
120 grams cooked shrimps, shelled
juice of a lemon
1 ml salt
1 ml pepper
black caviar, garnish (optional)
seafood dressing * See recipe below
Method:
Open up pears lengthways and discard pip. Sprinkle pear halves with lemon juice to prevent pears from going black. Combine shrimps with seafood dressing. Season to taste. Spoon mixture back into pears and serve straight away.
Seafood Dressing:
300 ml mayonnaise
37,5 ml tomato sauce
37,5 ml cream
12,5 ml brandy
juice of half a small lemon
Mix mayonnaise and lemon juice together. Add tomato sauce and stir. Add cream and last of all, add brandy. Chill for one hour before use. Add shrimps to dressing and fill the avocado pears. Garnish with black caviar, if chosen.
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This is one of my favourite starters. It tastes divine, and it's easy to make.
EASY CHRISTMAS RECIPES: Deep Fried Cambembert with Cranberry Sauce (4)
2 camembert cheese rounds
2 eggs, lightly beaten
1 1/2 cups breadcrumbs
1 jar cranberry sauce, warmed
sunflower oil for deep frying
Method:
Cut camembert cheeses into 8 equal parts. Dip into egg and dip into breadcrumbs. I like using the herbed breadcrumbs that comes out of a box. Place in refrigerator for 30 minutes. Repeat the process so that you have a good coating of breadcrumbs. Place back in the fridge for at least 30 minutes before deep-frying.
When firm and just before serving, deep fry until golden brown. Place on four plates, heat cranberry sauce and pour over camembert wedges.
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EASY CHRISTMAS RECIPES: Stilton Cheese with Port
150 g Stilton Cheese
65 ml thick cream
30 ml port
freshly ground black pepper
4 walnut halves
Method:
Mash cheese with a fork and add cream and port until well blended, but still rough-textured. Season to taste and pack into 4 individual ramekin dishes. Top each with walnut halves. Serve with melba toast.
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EASY CHRISTMAS RECIPES: Christmas Soups
EASY CHRISTMAS RECIPES: Roasted Tomato Soup with Sour Cream (8)
2 kg tomatoes, quartered
700 g red onions, peeled and quartered
8 garlic cloves, peeled only
6 rosemary sprigs, bruised
4 red peppers, deseeded and quartered
8 tablespoons olive oil
600 ml chicken stock
2 tablespoons red wine vinegar
4 dashes Tabasco
8 dashes Worcestershire sauce
8 tablespoons sour cream
2 tablespoons vodka
(optional)
8 teaspoons of black caviar
(optional)
Preheat oven to 220°C and put tomatoes, red onions, garlic, rosemary and peppers on a baking tray and drizzle with the olive oil. Season well. Place in oven and roast for about 1 1/2 hours.
Remove the rosemary sprigs and place vegetables that are left over into a food processor. Whiz until smooth. Strain further if you want a smooth soup.
Place back into large saucepan and add the stock, vinegar, Tabasco and Worcestershire sauce. Warm over low heat and add the vodka. Place into bowls and serve with a tablespoon of cream and a sprinkling of caviar.
--------------------------------------------------------------------------------
EASY CHRISTMAS RECIPES: Sweet Potato and Pear Soup (4)
25 g butter
1 small onion, chopped
750 g orange sweet potatoes (kumera), peeled, and diced.
2 firm pears, peeld, cored and diced
3 cups hot chicken stock
1 cup cream
chopped mint to garnish
Method:
Melt butter in large saucepan over medium heat. Add onion and cook until transparent. Do not burn. Add diced sweet potatoes and pear and cook, stirring for a few minutes. Add the hot stock and bring to boil. Cook for 20 minutes or until soft.
Cool slightly and then whiz in a blender or food processor. Blend in batches until smooth.
Return to large saucepan and heat through gently without boiling. Add cream and season to taste. Pour into individual bowls and garnish with ground black pepper and chopped mint.
--------------------------------------------------------------------------------
EASY CHRISTMAS RECIPES: Chilled Avocado Soup (4-6)
2 large, ripe avocados
3 3/4 cups hot chicken stock
2 teaspoons lemon juice
salt and pepper to taste
150 ml cream
extra thick cream for garnish
nutmeg
Method:
Peel the avocados, remove stones and mash the flesh. Put into a saucepan and add chicken stock and lemon juice. Heat gently, stirring. Cool slightly and place in blender or a food processor. Return to saucepan and reheat without boiling. Season to taste.
Cool, stir in cream and chill well. To serve, pour into bowls, top with a tablespoon of thick cream and an pinch of nutmeg.
--------------------------------------------------------------------------------
EASY CHRISTMAS RECIPES: Christmas Main Course
EASY CHRISTMAS RECIPES: Festive Lamb Roast(6-8)
1 corned leg lamb
1 small orange, sliced
3-4 bacon bones
2 tablespoons brown sugar
2 tablespoons vinegar
1/2 onion, studded with 4 cloves
4 whole all spice
melted butter
hot orange juice
breadcrumbs
whole cloves
Method:
Rinse meat in cold water, and place in a large saucepan or dutch oven. Add orange slices, bacon bones, brown sugar, vinegar, clove-studded onion, allspice and warm water to cover.
Cover and bring to a simmer over a medium heat. Cook gently for 2 hours. Remove from heat and cool in the liquid for 30 minutes. Remove meat and place in a baking dish.
Score a diamond pattern on the lamb and brush with melted butter and hot orange juice. Cover with breadcrumbs, and place a clove in the centre of each diamond.
Put into a moderately hot oven and bake for 20 minutes until crumbs are crisp. Remove from oven, cool and place in fridge overnight before carving.
--------------------------------------------------------------------------------
Christmas Puddings
(12-16)Cooking time: 7 hours
375 g suet
6 cups fine fresh breadcrumbs
4 1/2 cups raisins
1 2/3 cups currants
1 1/2 cups chopped mixed peel
8 eggs, lightly beaten
2/3 cup brandy
extra brandy for lighting
Method:
Grease a 2 litre pudding bowl with melted butter. Place a round of greaseproof baking paper in the bottom of the bowl.
Remove the membrane from the suet and discard. Grate the suet finely. Transfer to a very large mixing bowl. Add the breadcrumbs, raisins, currants and mixed peel. Mix until thoroughly combined.
Add the eggs to the fruit mixture and mix well. Gradually add the brandy and combine thoroughly. Spoon the mixture into the bowl.
Place the bowl onto a large sheet of aluminium foil and seal and wrap tightly to prevent water from entering. Double wrap to make sure.
Place a trivet or an unturned saucer into a large pot and place the bowl on top. Gently add boiling water to the pot along the sides. Make sure that you do not pour water onto the aluminum covered bowl.
Cover with a tight fitting lid and simmer for 7 hours. Check the level of water often and top up where necessary. Leave for 10 minutes before turning out onto a shallow flameproof serving dish. Remove baking paper circle.
Pudding can be made the day before. To preheat, steam as above for 2 further hours. To serve, pour a little brandy over the pudding, light carefully. Serve with cream, brandy butter or custard
--------------------------------------------------------------------------------
Ice Cream Christmas Pudding Recipe
1/3 cup almonds, toasted and chopped
1/4 cup mixed peel
1/2 cup raisins, chopped
1/2 cup sultanas, chopped
1/3 cup currants
1/3 cup rum
1/2 cup red and green glacé cherries, quartered
1 litre good quality vanilla ice cream
1 1/2 litres good quality chocolate ice cream
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Method:
Mix the almonds, peel, raisins, sultanas, currants and rum in a bowl. Cover with plastic wrap and leave overnight. Chill a 2 litre pudding basin in the freezer overnight.
Soften the vanilla ice cream slightly and mix in the cherries. Press this ice cream around the inside of the chilled pudding basin. Return the basin to the freezer and leave overnight. Check on ice cream to see that it hasn't collapsed on itself. Correct if it has.
Soften the chocolate ice cream slightly and mix with the spices. Stir in the soaked fruit and nut mixture. Remove pudding basin from freezer and spoon chocolate mixture into the centre of the pudding basin. Smooth the top.
Freeze overnight or until firm. Turn pudding out onto a plate. Serve cut into wedges.
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