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Xmas Recipes

CELERIAC REMOULADE

Whole celeriac

Mayonnaise - approx 3 tbsp

Organic double cream - approx 3 tbsp

Baby capers - 1 tbsp

Dijon mustard - 1-2 tsp

Parsley

Peel the celeriac and chop into fine matchsticks or grate the celeriac in a food processor.

Mix through the rest of the ingredients, adding the finely chopped parsley to taste. The amount of mayonnaise and cream required will vary depending on the size of the celeriac. Season to taste.

PICKLED CUCUMBER

Cucumber - halved lengthways and thinly chopped into half moons

White wine vinegar - approx 1-2 tbsp

Caster sugar - approx 3 tsp

Sea salt - approx 1 tsp

Fresh dill - a good handful, very finely chopped

Combine all ingredients and serve immediately or leave to marinade

CAULIFLOWER PUREE WITH CHEESE

Approx 500g cauliflower florets, stalks mostly removed

Approx 300 ml double or whipping cream

Approx 150g Godminster Cheddar or Scottish Smoked Dunlop cheese, grated

Salt and pepper

Knob of butter

Preheat oven to 180c/350f/gas 4

Cook cauliflower in lots of boiling water until very soft. Strain and place into oven on a tray to dry out for 5 mins.

Heat cream and butter, add grated cheese and season. Add this mix and dried cauliflower to blender and puree.

APPLE SAUCE

Approx 900g sliced and cored apples

4-5 tbsp cold water

1 tbsp brown or caster sugar

Juice of half a lemon

50g butter

Place the sliced apple in a saucepan with the water and lemon juice. Cook over low heat, stirring occasionally for about 12-15 minutes until the apples have softened. Stir in the sugar and whisk in the cubes of butter and keep warm. If cold apple sauce required, omit the butter.

SMOKED PAPRIKA, MUSTARD AND MAPLE GLAZE

200ml maple syrup

2 tbsp mustard

2 teaspoons smoked paprika

Mix the glaze ingredients in a jug. When ham has boiled and is ready to go into a hot oven, Pour half the glaze over the ham fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes.

PORT GLAZED SHALLOTS

30 shallots, peeled

150g/5oz butter

3 tbsp caster sugar

175ml red wine

175ml port

600ml/1 pint beef or vegetable stock

1 fresh bay leaf

1 lemon, zest only

1 tsp dried thyme

Simmer the shallots gently for 4-5 minutes in a pan of boiling water to soften. Drain.Heat the butter in a frying pan, add the shallots and fry gently until golden-brown, about 3-4 minutes. Add the sugar and stir until it melts and begins to caramelise and coat the shallots.Mix the wine, port and stock together in a bowl. Add a quarter of the wine mixture to the pan with the shallots and bring to a boil, then add the bay leaf and lemon zest. Reduce the heat until the mixture is simmering, then continue to simmer until the liquid has reduced to a glaze.Add some more of the wine mixture to the pan and simmer again until the liquid has reduced to a glaze. Add the remaining liquid bit by bit, reducing each time, until the shallots are coated in the glaze.