Try the following menu to serve your guests on the christmas day! All this recipes is easy and simple for you to prepare.
Cheese Straws Recipe
Makes:- 18
Cooking Time:- 10 minutes
Temperature: 375-400ºF, Gas Number 5-6
Ingredients:
4 oz. (1 cup) plain flour
pinch of dry mustard
pinch of salt
pinch of cayenne pepper
3 oz. butter
3 oz. Parmesan cheese, grated
1 egg yolk mixed with 2 teaspoons cold water
Methods:
Sift flour and seasoning. Cream butter in a mixing bowl until soft and white. Add flour, grated cheese and enough combined egg and water to mix to a stiff dough.
Roll out pastry thinly, cut into straws approximately 4 inches long by â...> inch wide. Place on greased baking trays and bake in a moderately hot oven for 10 minutes or until golden brown. Cool on a wire cooling tray.
To freeze:- Wrap carefully in thin film of plastic, place in an airtight plastic container or plastic bag (remove air), seal well, label and freeze.
To serve:- Thaw Cheese Straws in wrappings at room temperature for about 1 hour.
Iced Avocado Soup Recipe
Serves:- 4
Ingredients:
2 large ripe avocado pears
1½ pints chicken stock or water and chicken stock cubes
pinch of salt, pepper and ground nutmeg
¼ pint cream
extra cream for serving
Methods:
Peel avocado pears, remove stones and mash. Place in a saucepan with chicken stock, heat gently. Pass through a sieve or blender to remove any lumps. Return to saucepan, add seasonings and bring slowly to simmering point. Stir in cream, remove from heat and cool.
To freeze:- Pour into a plastic container allowing ½ inch head space. Seal well, label and freeze.
To serve:- Thaw at room temperature for 1 hour. Pour into bowls and top each serving with a little extra cream.
Cream of Turkey Soup Recipe
Serves:- 8
Ingredients:
2 pints turkey stock (see below)
2 oz. butter
2 oz. (4 tablespoons) plain flour
1 pint scalded milk, (or ½ milk and ½ cream)
1 stalk celery, finely chopped
salt and pepper
Methods:
Make stock by placing turkey carcase in a large saucepan and covering with cold water. Bring slowly to the boil, cover and simmer gently for approximately 2 hours. Cool, strain and reserve stock.
Melt butter in a large saucepan, stir in flour, cook for approximately 1 minute. Add 1 pint of stock and stirring continuously, bring to the boil. Add remaining stock, milk, celery, salt and pepper to taste. Bring to the boil and simmer gently for 5 minutes, cool.
To freeze:- When cold, pour into a plastic container, allowing ½ inch head space. Seal well, label and freeze.
To serve:- Thaw at room temperature for 2 hours, heat and serve immediately.
Ham & Pea Soup Recipe
Serves:- 6 to 8
Ingredients:
8 oz. split peas
1 oz. butter
2 oz. ham, diced (cut from bone)
2 onions, sliced
1 large carrot, diced
4 pints water
1 cup sliced celery
1 bay leaf
1 ham bone
2 teaspoons salt
Methods:
Soak peas overnight in cold water to cover, drain. Heat butter in a large saucepan, saute ham, onions and carrot until onion is golden. Add remaining ingredients and bring to the boil. Simmer, covered, for 2½ to 3 hours. Remove bay leaf and ham bone from soup, adjust seasoning if necessary. Cool.
To freeze: When cold, pour soup into plastic container, allowing ½ inch head space. Seal well, label and freeze.
To serve:- Thaw at room temperature for 1 hour. Heat gently and serve when hot.
Sausage Meat Stuffing Recipe
Ingredients:
liver from bird to be stuffed
8 oz. sausage meat
2 oz. soft white breadcrumbs
salt and pepper
pinch of grated nutmeg
stock
½ teaspoon finely chopped fresh herbs or
¼ teaspoon dried herbs
Methods:
Finely chop liver. Combine all ingredients, excluding herbs, adding ingredients stock to bind stuffing together.
To freeze:- Place in an airtight plastic container or plastic bag (remove air), seal well, label and freeze.
To serve:- Thaw in refrigerator overnight. When ready to use, add herbs and mix in thoroughly.
Chestnut Stuffing Recipe
Ingredients:
2 lb. chestnuts
¼-½ pint stock
2 oz. butter
salt and pepper
pinch of ground cinnamon
½ teaspoon sugar
Methods:
Slit chestnuts and bake or boil for 20 minutes, remove shells and skins. Place chestnuts in a saucepan and just over with stock, simmer until tender. Put through a sieve or blender. Add remaining ingredients and mix in sufficient stock to make a soft dough.
To freeze: Place stuffing in an airtight plastic container or plastic bag (remove air), seal well, label and freeze.
To serve: Thaw in refrigerator overnight. Stuff turkey.
bread Sauce Recipe
Ingredients:
1 large onion
2 cloves
1 bay leaf
4 peppercorns
½ pint milk
2 oz. soft white breadcrumbs
½ oz. butter
salt and pepper
Methods:
Place onion, spices and milk in a saucepan. Bring slowly to the boil, remove from heat, cover and allow to stand for approximately 30 minutes. Strain liquid. Add breadcrumbs, butter, salt and pepper to taste, cool.
To freeze: Place sauce in an airtight plastic container allowing ½ inch head space. Seal well, label and freeze.
To serve: Thaw in container at room temperature for 1 hour. Place in saucepan and reheat gently.
Plum Pudding Recipe
Serves: 6
Ingredients:
4 oz. (1 cup) plain flour
pinch of salt
1 teaspoon baking powder
4 oz. soft white breadcrumbs
4 oz. suet, finely chopped
4 oz. brown sugar
3 oz. raisins
4 oz. currants
¼ teaspoon grated nutmeg
1 egg
¼ pint milk
Methods:
Grease a 2 pint pudding basin. Sift flour, salt and baking powder into a mixing bowl. Add breadcrumbs, suet, sugar, raisins, currants and nutmeg. Mix thoroughly, adding beaten egg and milk. Place mixture in basin, cover securely with aluminum foil. Boil for 4 to 5 hours.
To freeze: Turn pudding out of basin while hot. When cool, wrap in a thin sheet of clear plastic and place in a strong plastic bag. Remove air from bag with vacuum pump. Seal carefully, label and freeze.
To serve: Thaw pudding in refrigerator overnight. Place in pudding basin, cover and reboil for 3-4 hours before serving.
Rum Sauce Recipe
Ingredients:
¼ pint cream
2 egg yolks
1 tablespoon brown sugar
2 to 3 tablespoon rum
Methods:
Place all ingredients in a mixing bowl. Place over a saucepan of boiling water and whisk constantly until mixture thickens.
To freeze: Pour into a plastic container allowing ½ inch head space. Seal well, label and freeze.
To serve: Thaw at room temperature for 1 hour. Place in a bowl and reheat gently over a saucepan of boiling water.
Mince Pies Recipe
Makes:- 36
Cooking Time:- 15 to 20 minutes
Temperature:- 400-450ºF, Gas Number 6-7
Ingredients:
½ quantity short crust pastry
Filling:
2 large cooking apples
2 oz. sultanas
2 oz. currants
1 oz. mixed peel
2 oz. (a cup) brown sugar
½ oz. butter, melted
pinch of nutmeg
grated rind and juice of 1 lemon
egg white or water and sugar for glazing
Methods:
Peel, core and grate apples. Combine all ingredients in a large mixing bowl, mix together thoroughly.
Roll out pastry and cut into rounds with a biscuit cutter. Place half in greased patty tins, fill with mincemeat and cover with remaining rounds of pastry. Glaze pies with beaten egg white or water and sprinkle with sugar.
Bake in a hot oven for 15 to 20 minutes or until pies are golden brown on top. Remove from patty tins and cool on wire cooling tray.
To freeze:- Place pies in a single layer in a flat shallow plastic container, seal well, label and freeze.
To serve:- Thaw pies at room temperature for 2 hours. Place on a baking tray and heat in a moderate oven (350-375ºF, Gas Number 4) for 1- to 15 minutes.