Holiday & Special Occasion

The air is filled with the aroma of decadent cakes being pulled out of the oven, juicy chicken being roasted to perfection, potatoes being sautéed and salads tossed.

The holidays are the perfect time to satiate those taste buds, and if it’s a cosy Christmas meal for friends, pull out all the stops and whip up a feast.

Of course, it would be perfect if you could conjure the said feast. After all, who wants to slave over a hot stove all day long?

Restaurateur Sandesh Reddy shares recipes for an easy-to-make festive dinner:

Recipes

Half-baked rum-and-raisin cake

Ingredients

125 gm softened unsalted butter
125 gm castor sugar
125 gm flour
1 tsp baking powder
1 tbsp milk
2 eggs
3 tbsps raisins soaked in dark rum over night (more if you want it boozy)
1 tsp vanilla extract (pure vanilla, not the cheap alternative)

Method

Combine the butter and sugar till the mixture is pale. It’s best to use an electric whisk or a stand mixer for this — or you can give your arms a good workout. Add the eggs and mix further. Sift in the flour and baking powder. Add the vanilla, rum-soaked raisins and milk. Mix them through. Pour into small tea cups or ramekins. Fill only halfway through. Refrigerate for 30 minutes. In the meantime, preheat your oven to 190 degree Celsius. Bake the cakes for six minutes, or until you see a crust forming. They should be runny in the centre. Remove them and serve with cold heavy cream.

Stuffed chicken

Ingredients

2 chicken breasts, deboned and skinless
A bunch of spinach, roughly chopped
4 cloves of garlic, crushed
1 large onion
15 button mushrooms, roughly chopped
Salt
Pepper
Peri peri powder
Extra-virgin Olive oil

Method

Butterfly the chicken breast and flatten using a kitchen mallet/ rolling pin/ tenderiser/ heavy pan. Marinate the inside with salt, pepper and olive oil. Marinate the outside with salt, pepper, peri peri powder and olive oil.

Let this sit in the fridge for 30 minutes. In the meantime, prepare the filling. Heat olive oil in a pan. Add the onion and garlic, and sauté till soft.

Add the mushrooms with some salt and pepper, and cook till they are soft. Add the spinach with some salt and pepper. Cook just till it wilts.

Remove the mixture and place two heaped spoonfuls on the inner side of the chicken breasts. Roll the chicken and hold it together with toothpicks or kitchen twine.

Pre-heat an oven to 180 degree Celsius. Take a frying pan and heat about three tablespoons of olive oil, till it is smoking hot. Fry the chicken till it’s brown on all sides. Now, place it on a tray and place it in the oven for 10 minutes. Take it out and rest it for five minutes. Serve it with a salad and mashed potatoes.

If you want some sauce on the dish, then just reduce some tomato juice with salt and pepper and a touch of Tabasco sauce. Whisk some cold butter into this and you have a lovely tangy sauce to go with your chicken.

Recipe source

Roast cauliflower with tomato gravy and Olive Oil

INGREDIENTS
• Cauliflower Head – rinsed, trimmed and cored 1pc
• Leek Whites – rinsed, quartered and fine slice 1pc
• Roma Tomatoes – peeled and diced 5pc
• Lemon Zest 1pc
• Garlic Bulb – cleaned and sliced in half 1pc
• Fresh Thyme – leaves stripped 3pc
• Fresh Flat Leaf Parsley – leaves stripped and fine slice 3pc
• Pecorino Cheese (optional) 100g
• Almonds – slivered 50g
• Smoked Paprika 2tsp
• White Wine 250ml
• Vegetable Stock 250ml
• Extra Virgin Olive Oil 3tbsp
• Flaked Sea Salt taste
• Fresh Ground Black Pepper taste

INSTRUCTIONS
1. Position rack in center of oven, preheat to 350°F (180°C)
2. Heat olive oil in a heavy bottom, oven safe pan, add leek, sauté until golden brown, deglaze pan with white wine
3. Add tomatoes and vegetable stock, season with salt and pepper, coat cauliflower with olive oil
4. Nestle cauliflower and garlic halves on top of tomatoes, drizzle olive oil over garlic
5. Season with paprika, salt and pepper, drizzle lightly with olive oil, top with lemon zest, thyme and almonds
6. Cover and roast for 60 minutes or until knife tender, remove from the oven and uncover
7. Top with almonds and cheese, return to the oven and roast for 20 minutes or until golden brown
8. Portion and serve with tomato gravy, finished with a drizzle of olive oil, parsley and grated cheese

Collins family dinner rolls

Yields 8-16

INGREDIENTS
• Unbleached All Purpose Flour 770g
• Whole Milk 375ml
• Large Eggs – lightly beaten 3pc
• Unsalted Butter – cubed (plus more for brushing) 125g
• Fresh Thyme – leaves stripped 3pc
• White Granular Sugar 100g
• Active Dry Yeast 8g
• Warm Spring Water 125ml
• Fine Sea Salt 10g

INSTRUCTIONS
1. Gently heat milk in a small saucepan, remove from heat, add butter and sugar, cool
2. In a separate bowl add yeast to warm water, stir to dissolve, let stand until foam develops
3. In a stand mixer fitted with dough hook, combine milk mixture, yeast mixture, eggs, salt, and 1/2 the flour
4. Mix until smooth, add remaining flour, a little at a time, continue to mix until smooth
5. Turn dough out onto a lightly floured surface, knead for 5 minutes
6. Place dough in greased bowl, cover with damp cloth, let rise in a warm place for 60 minutes or until doubled in size
7. Turn out dough on a lightly floured surface, punch down dough, divide evenly and form into uniform balls
8. Divide into 8 portions for large rolls, 16 portions for smaller rolls
9. Arrange in a lightly seasoned pan, cover and let rise for 30 minutes or until doubled in size
10. Brush dough with melted butter, season with salt and pepper, top with thyme
11. Position rack in center of oven, preheat to 350°F (175°C)
12. Bake 18 to 20 minutes or until golden brown, remove from oven

Pinot Grigio pan gravy with onions and sage

Yields 12

INGREDIENTS
• Neck and Giblets 1pc
• Carrot – peeled and medium dice 1cup
• Celery Heart – medium dice 1cup
• Yellow Onion – peeled and medium dice 2cups
• Leek Whites
• Fresh Sage 2pc
• Bay Leaves 2pc
• Black Peppercorns 7pc
• Unsalted Butter 2tbsp
• Santa Margherita Pinot Grigio White Wine 500ml

INSTRUCTIONS
1. In a medium saucepan over high heat add butter, carrot, celery and onion, season with salt, sauté until golden brown
2. Deglaze pan with white wine, remove from heat, add sage, bay leaves and peppercorns
3. Rinse neck and giblets in cold water, add to saucepan, cover with cold water, bring to boil, reduce to simmer
4. As foam develops on surface of the stock, gently skim until clean and clear, careful not to remove stock
5. Simmer until reduced to 750ml of stock, add any pan drippings, strain with fine mesh sieve
6. Return to heat, reduce until desired consistency, add more wine if desired, finish with butter, check seasoning

Roast turkey paysanne with pear and sausage stuffing

Yields 12

INGREDIENTS
• Fresh or Frozen Turkey – (500g or 1½lbs per person) 6kg
• Cold Water 1L
• Sourdough Bread – sliced and cubed 1pc
• Bartlett or Bosc Pear – cored and fine slice 3pc
• Carrot – peeled and fine dice 2cups
• Celery Hearts – peeled and fine dice 2cups
• Yellow Onion – peeled and fine dice 2cups
• Leek White – peeled and fine slice 1cup
• Fresh Thyme – leaves stripped 5pc
• Fresh Bay Leaves 3pc
• Fresh Sausage – casing removed 500g
• Unsalted Butter 250g
• Chicken Stock 500ml
• Flaked Sea Salt taste
• Fresh Ground Black Pepper taste

INSTRUCTIONS
1. Position the rack in the lowest part of the oven, preheat convection oven to 325°F (160°C)
2. Slice bread into bit size pieces the day before if possible, leave uncover to dry
3. Thaw turkey thoroughly in cold, running water or 2-3 days in advance in the refrigerator
4. Rinse, drain and dry turkey thoroughly, season cavity with salt and pepper
5. Sauté sausage in a large pan over high heat until golden
6. Add butter, carrots, celery, onion, leek, thyme and bay leaves, sauté until tender
7. Fold mixture together with bread, sausage, pears and stock, refrigerate stuffing
8. Stuff both cavities of the turkey tucking the wings beneath, tie legs
9. Place turkey in a roasting pan with rack, add 1L of water and giblets
10. Brush skin with melted butter, season with salt and pepper
11. Cover turkey with tented aluminum foil on roasting rack, 20minutes/lb
12. Uncover for the final 30-40 minutes of cooking, basting every 10 minutes until golden brown
13. Check internal temperature near the thigh, not touching the bone with probe thermometer 165°F
14. Check the temperature of the stuffing with probe thermometer 165°F
15. Cover with tented aluminum foil and rest for 20 minutes or up to 60 minutes

Ruby port cranberry sauce

Yields 12

INGREDIENTS
• Fresh or Frozen Cranberries 450g
• Brown Sugar 150g
• Orange Zest and Juice 1pc
• Star Anise 5pc
• Whole Cloves 5pc
• Cinnamon Stick 1pc
• Ruby Port 250ml
• Flaked Sea Salt pinch

INSTRUCTIONS
• Add port to hot saucepan, slightly reduce to remove alcohol (if desired)
• Combine all Ingredients in saucepan, bring to boil, reduce to simmer 20-30 minutes to desired consistency
• Remember that the sauce will thicken considerably when it cools, remove star anise or leave for garnish

recipe source

Ingredients:

2Tbsp. extra-virgun olive oil
1½ c chopped onions
3 medium carrots (Small Dice)
2 Ribs Celery (small Dice)
2 clove garlic
? c parsley
3 tbsp all-purpose flour
1½ c Turkey Stock
1 c cream
1 tbsp. Dijon mustard
salt
Freshly ground pepper
2½ c shredded leftover roasted turkey breast meat
1 c frozen peas
1tsp chopped thyme
1 tsp. finely chopped sage
6 sheets phyllo
Olive oil cooking spray

Directions:

Preheat oven to 400 degrees F. In a large skillet over medium-high heat, heat oil. Add onions and cook, stirring occasionally, until golden, about 8 minutes. Reduce heat to medium, then add carrots and garlic. Cook until onions are brown and carrots are just tender. Stir in parsley and cook for 1 more minute.

Sprinkle vegetables with flour and cook, stirring, until flour turns golden brown, about 4 minutes. Add broth, milk, mustard, and salt and pepper to taste; then increase heat to medium-high. Cook, stirring frequently, until mixture thickens, about 6 minutes. Stir in turkey, peas, and chopped sage. Evenly divide mixture among six 1-cup ramekins.

Place 1 phyllo sheet horizontally on a work surface lightly sprayed with olive oil cooking spray. Cut vertically into 3 pieces, then stack. Cut in half to create 2 squares, stack again, then place a sage leaf between top 2 layers. Top 1 potpie with phyllo squares and lightly spray with olive oil cooking spray. Repeat for remaining 5 phyllo sheets. Place potpies on a baking sheet and bake until bubbling and golden brown, 20 to 25 minutes.

recipe source

There are so many techniques out there; many people I know claim that their recipe is “the best.” My dear pal and colleague, Laurie Burrows Grad, esteemed for her cookbooks and prowess in the kitchen, is adamant that this is “The One” — the best roast chicken ever.

It is Seriously Simple and delicious!
To butterfly a whole chicken means to remove the chicken’s backbone so you can open it like a book, or a butterfly, and lay it flat so it will cook evenly.

If you don’t want to butterfly the chicken, ask your butcher to do it for you. Laurie suggests that you embellish the chicken with rosemary or other fresh herbs.

I sometimes cut up an orange or a sweet Meyer lemon and add it to the potatoes on the bottom of the pan. You can also add carrots and mushrooms to the potatoes.

BUTTERFLIED ROAST CHICKEN

INGREDIENTS:
– Extra Virgin Olive oil
– 1 large roasting chicken (4 to 4 1⁄2 pounds), butterflied
– Seasoning salt, to taste
– Freshly ground black pepper, to taste
– 12 small new potatoes, sliced in half
– 8 peeled shallots, sliced in half
– Olive oil cooking spray
– Salt, to taste

DIRECTIONS:
– Heat a convection oven to 450 degrees or a standard oven to 500 degrees.
– Rub olive oil on both sides of the chicken, season with seasoning salt and pepper, and place in a large roasting pan skin side up, splayed out.

– Place the cut potatoes and shallots around the sides and coat them with olive oil cooking spray. Season the potatoes and onions with salt and pepper.

– If using a convection oven, roast the chicken at 450 degrees for 45 to 50 minutes. If using a regular oven, roast it at 500 degrees for 45 to 50 minutes. To make sure it is cooked through, use a meat thermometer and make sure the thigh is at 165 degrees.

– Remove and let rest for 10 minutes. Carve and serve alongside the potatoes and onions.

Makes 4 servings.

Recipe source

Ingredients

• 1 4–5-lb. boneless leg of lamb
• 1 lemon, halved
• 4 tbsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp. minced fresh rosemary leaves
• 10 cloves garlic, roughly chopped

Preparation

1 Unroll the leg of lamb fat side down onto a work surface. Using a knife, make ¼” slashes all over the inside of the leg. Squeeze the lemon over both sides of the lamb and drizzle with olive oil. Season generously with salt and pepper and rub lamb with rosemary and garlic. Transfer lamb to a parchment paper–lined rimmed baking sheet and refrigerate for at least 2 hours and up to overnight.

2 Let lamb come to room temperature. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange a rack 5″ from the broiler element and heat oven to broil.) Spread lamb over grill grate and cook, turning occasionally, until browned and cooked to desired temperature, about 15–18 minutes for medium rare. Transfer to a cutting board and let sit for 5 minutes. Following the seams of fat and muscle, cut lamb into 5 large pieces. To serve, thinly slice each piece against the grain and transfer to a serving platter.

About The Recipe
Andreas Xerakia, a Greek-born resident of New York City (pictured below with his family), slow-roasts a whole lamb every year for his family’s celebratory Easter dinner. Here’s a smaller, more streamlined version of that dish.

recipe source

An easy recipe for “tsoureki” sweet bread with olive oil, so much tasty and full of flavor, so light and above all… healthy! The perfect accompaniment to a morning coffee or to an afternoon tea brake… Just try it!!!

Ingredients:
170gr. tepid water
3 sachet (8g/each) dried yeast
1 tablespoon of sugar
4 tablesppoons of flour for all purpose
140gr. olive oil, preferably extra virgin
½ litre of orange juice
zest of 2 oranges
180gr. sugar
1-2 teaspoons vanilla extract
½ tsp salt
1 kilo of flour for all purpose or for bread
milk or 1 egg yolk for the glaze
almond slivers for sprinkling

Directions:
Prepare the leaven: In a large bowl, combine the yeast, warm water, 1 tablespoon of sugar and 4 tablespoons of flour. Mix the igredients together, cover the bowl and let stand for 20 minutes, until bubbly.

In another big bowl pour the olive oil, orange juice, add the sugar, aromatics (orange zest and vanilla extract) and the salt and mix.

Finally add the leaven and the flour little by little kneading it in at the same time until you get a dough smoothy and shiny.

Oil the dough slightly and place in a big bowl covered with a cloth set aside in a warm place and let the dough rise for 1 hour and 30 minutes, until doubled in bulk.

Deflate the dough, divide into 4 balls and form in shapes (braid, snail etc.). Place tsoureki loaves on a non-stick baking sheet, covered with a towel, and let them rise again for 20 minutes, until almost doubled in bulk. In the meantime, preheat the oven to 160oC – 180oC (depending on the oven).

If you want your loaves to have a nice sheen brush them with milk or an egg yolk mixed with some milk. Sprinkle with the almond slivers and bake for about 30 minutes or until nice and golden.

Tip:
With these quantities of ingredients you can make 4 medium size tsoureki loaves.

All the ingredients must be in room temperature!

In case that the dough is too sticky, you may add some more flour (not more than 100 gr.), until the dough is smooth and doesn’t stick to your hands.

You may add some special spices that used by Greeks :1 teaspoon of masticha powder and 2 teaspoons of mahlepi (mahleb), finely ground, which can be found at all good ethnic grocery stores.

Recipe Source

Eggplant is a vegetable that is a bit of a culinary chameleon. Mild in flavour, it can lend itself to many other ingredients. It can also vary in texture depending on how it’s prepared.

Eggplant and it’s many varieties are used extensively in Mediterranean cooking and this week I’m providing a meatless version of Greek moussaka.

This dish typically includes ground lamb, along with eggplant and tomatoes. The topping is a creamy béchamel sauce.

This version features meaty, Portobello mushrooms in place of the ground lamb along with chickpeas to add some texture and substance. The topping is a mashed potato and cheese combination.

The seasonings that make it a classic “Greek” dish include garlic, oregano and cinnamon.

This easy dish can be prepared ahead and warmed up before serving. It would be ideal served with a salad of mixed greens dressed with fresh lemon juice and a bold extra virgin olive oil.

Vegetarian moussaka would be a great addition to the upcoming Easter celebration.

Vegetarian Moussaka



Ingredients:
2 medium eggplant (total weight about 3 lbs)
1/2 c. (125 ml) extra virgin olive oil
5 russet potatoes peeled and diced (about 2 lbs.)
1/4 c. (50 ml) olive oil
1/2 c. (125 ml) milk
1 cup (250 ml) of grated Romano cheese
salt and pepper to taste
1 onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
3 cloves garlic, minced
12 oz. Portobello mushrooms sliced (about 6 cups (1.5L) )
1 tbsp. (15 ml) dried oregano
1 tsp. (5 ml) cinnamon
1 -28 oz. (796 ml) can of crushed tomatoes
1 – 19 oz. (540 ml) can of chickpeas, drained
salt and pepper to taste

Directions:
Slice eggplant into 1/2 inch (1.25 cm) rounds. Place in single layer on two baking sheets. Brush with half of the olive oil.

Roast in a 400 F. (200C) oven for about 30 – 35 minutes or until golden brown. Remove and let cool. Reduce heat to 350F. (180C)

While eggplant is roasting, cook potatoes in a large pot of salted water until tender. Reserve 1/2 c. (125 ml) of the cooking liquid. Drain potatoes. Return to pot. Add reserved water, 1/4 c. (50 ml) olive oil, milk and cheese. Mash. Season with salt and pepper to taste. Set aside.

In a sauté pan, heat remaining olive oil over medium heat. Add the onion, carrot, celery, garlic and mushrooms. Cook, stirring frequently until carrot and celery are soft.

Stir in the oregano, cinnamon, tomatoes and chickpeas. Season with salt and pepper to taste.

In a 13 x 9 greased ovenproof dish, layer half of the eggplant on the bottom.

Spoon half of the tomato/chickpea mixture on top followed by remainder of eggplant.

Spoon remainder of tomato/chick pea mixture on top of that.

Top with potato mixture. Drizzle a bit of olive oil.

Bake in oven for 35-45 minutes or until potatoes are light golden.

Let rest for 10 minutes before serving.

(Serves 8)

Recipe source

Restaurants in New York are adding the fruity and spicy taste of olive oil to mixed drinks. Check out cocktails like the Trickle Back and others at the Butterfly, Molyvos, Krescendo, Atrium and the Musket Room Nancy Puglisi puts the finishing touches on an EVOlution cocktail at Krescendo in Boerum Hill. Oil and water may not mix — but olive oil and alcohol do. Long used for sautéing, salad dressings and in beauty products, the fatty flavor booster is now part of cocktails at bars across the boroughs.

Valentine’s Day is fast approaching and even if you don’t have a significant other, take the time to celebrate the most important person in your life – you! Below are two recipes to get you started on a delicious gourmet meal with Extra Virgin Olive Oil. Enjoy!

Strawberry Avocado Salad

Makes two servings

INGREDIENTS
• 2 Tbsp. white sugar
• 2 Tbsp. Extra Virgin Olive Oil
• 4 tsp. honey
• 1 Tbsp. cider vinegar
• 1 tsp. lemon juice
• 2 c. torn mixed greens
• 1 avocado, peeled and sliced
• 10 strawberries, sliced
• ½ c. pecan halves

In a small bowl, whisk together the sugar, olive oil, honey, vinegar and lemon juice. Set aside.

Place the mixed greens in a pretty bowl and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to two hours before serving or serve immediately.

Chicken Picatta

Makes two servings

INGREDIENTS
• 2 small chicken breasts
• 1 Tbsp. Extra Virgin olive oil, as needed
• ¼ c. white flour
• 1 garlic clove, minced
• ½ c. low-sodium chicken broth
• ¼ lemon, sliced thin
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. capers, rinsed and drained
• 1 Tbsp. flat-leaf parsley
• 1 Tbsp. and 1/1/2 tsp. butter
• salt and pepper, to taste

DIRECTIONS
Preheat oven to 200 degrees. Place a serving platter in the oven to warm. Season the chicken breasts with salt and pepper and dredge them in flour. Shake off excess flour. Heat the olive oil in a skillet and pan-fry the chicken breasts until golden brown on both sides, about four minutes per side. Place the chicken breasts on the warmed platter in the oven. When finished with the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.

Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, five to eight minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about five minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
Arrange the chicken breasts on serving plates and spoon sauce over each portion to serve.

Recipe source

LEMON-OREGANO PESTO Ingredients:

1 1/4 cups (fully packed) fresh parsley leaves
1/3 cup fresh oregano leaves
10 fresh basil leaves
1/3 cup (1 ounce) freshly grated Parmigiano-Reggiano
1/3 cup extra-virgin olive oil
1/4 cup pine nuts, toasted
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 large garlic clove, peeled
1/2 teaspoon kosher salt
1/8 teaspoon black pepper

SHRIMP Ingredients:

– 3 cups rock or coarse kosher salt
– 1 pound medium prawns or shrimp, deveined but still in their shells

DIRECTIONS

1. Using a food processor, process all lemon-oregano pesto ingredients until the mixture forms a smooth paste. Add more olive oil if you prefer a looser sauce. Pour into a small bowl for serving; garnish with a parsley leaf.

2. Preheat oven to 550 degrees. Spread salt over the bottom of a 10-inch gratin dish or other shallow ovenproof dish. The salt should be about 3/4-inch thick. Place prawns, on their sides, in a single layer in the salt, pushing them down slightly to partially bury them in the salt. Roast until prawns are pink, about 5 minutes. Serve straight from the baking dish, with a small bowl or ramekin of pesto nestled in the corner. Serve while hot.

Recipe Source

If the thought of a turkey re-run is enough to drive you round the bend, why not try these Norwegian recipes for a post-Christmas change?

Cod brandade with chive oil

serves 4

Allow three days to make this.

Ingredients

400g fresh cod fillets
20g salt
1 bay leaf
5g lemon thyme
4 onion, minced
2 cloves of garlic, minced
100ml milk
100g potatoes
40ml extra virgin olive oil

for the chive oil
4 tbsp extra virgin olive oil
1 tbsp chives, chopped

Directions

Salt the cod very generously. Place in a pan and cover with water. Put it in the refrigerator for two days, changing the water three or four times. Drain and rinse the cod.

In a pan, add the herbs, onion and garlic to the milk and heat for five minutes. Do not let it boil. Add the cod and poach until tender (five to seven minutes).

Gently remove the cod with a slotted spoon. Remove any bones and skin, and break the flesh into coarse chunks.

Meanwhile peel and dice the potatoes. Cook in well-seasoned water or, better still, use the milk the fish was poached in. When the potatoes are tender, drain (reserving a couple of tablespoons of the cooking liquid) and purée, in either a ricer or a mixer using the paddle attachment.

Take out one third of the potatoes and mix in the cod (at a medium speed, if using a mixer), drizzling in the olive oil and a bit of the cooking liquid. Add the rest of the potatoes gradually and keep mixing and adding liquid until it is the consistency you like.

To make the chive oil, mix together the olive oil and chopped chives, season with salt and pepper. Pound with a pestle and mortar.

To serve, shape the cod into an egg shape using two spoons and place on thin crackers. Serve the chive oil on the side.

Recipe source

Christmas, a time for family, rest and relaxation for all… wrong! Not if you are the one in charge of the most important task of the day, the main event that everyone comes to your house for – no, not trying to keep grandma away from the sherry but cooking the Christmas turkey.

With the right planning and my step-by-step guide, you can take the stress away and enjoy the most delicious Christmas turkey you have ever had. Your guests will want you to host Christmas every year (but do not let them make you).

Turkey often gets branded as dry and that is because the legs will take longer to cook than the breast. The best solution is to use the stuffing between the meat and the skin of the turkey. This makes the breasts thicker so the bird cooks evenly, giving you a juicy, well-cooked turkey.

Ingredients

1tbsp olive oil
A handful of sage leaves
12 slices of Pancetta or streaky bacon
6 garlic cloves
2 onions
2 sticks of celery, finely chopped
2 handfuls of breadcrumbs
1 handful of dried apricots, roughly chopped
300g minced pork
Zest of 1 lemon
A pinch of nutmeg
1 large egg
Salt and pepper
1 turkey
12 small sprigs of rosemary
2 carrots
1 large orange
2tbsp plain flour
1l chicken stock

Method

Step 1: Preheat the oven to the maximum setting.

Step 2: Make a start on the stuffing. In a saucepan on a medium heat, add the olive oil. Then add the sage leaves, half of the pancetta, two peeled and chopped garlic cloves, a finely chopped onion and the celery, and soften until brown.

Step 3: Take the saucepan off the heat and add the breadcrumbs and apricots, and leave to cool.

Step 4: Next, add your pork mince, lemon zest, nutmeg and egg to the saucepan. Season with salt and pepper before mixing well.

Step 5: Now make a start on the turkey. Give it a wipe on the inside and outside with kitchen paper (never wash it in the sink as this spreads bacteria around it and on kitchen surfaces).

Step 6: Take the remaining garlic and peel and cut into thin shards. Take the rest of the pancetta and halve the slices lengthways and then cut into 5cm-long rectangles. Take a small sprig of rosemary and roll the garlic and rosemary tightly (a bit like wrapping sausages in bacon). Repeat until there are 12 little parcels. Create six holes in the thighs of each leg and push the little wraps into the slits. This will add wonderful flavour to the meat.

Step 7: Cut the second onion into chunks and roughly chop the carrots.

Step 8: With the neck of the turkey facing you, find the edge of the skin that covers the breast, put your fingers in and start to separate the skin from the breast very gently, without breaking the skin. Then take the stuffing and push it in between the skin and the breast. Then use the excess skin and flap it underneath the turkey (or use a small skewer to hold it in place) to prevent anything spilling out.

Step 9: Heat the orange in the microwave for 30 seconds to release the oils and push it into the turkey’s cavity. Then place the bird in a large roasting tin and surround it with the onions, carrots and the rest of the garlic.

Step 10: Cover the bird in foil and turn the oven down to 180 degrees Celsius/gas mark 4 and roast for the correct time (check the packaging for recommended times or ask your butcher if you are not sure -remember to add on a little bit of time to take account of the stuffing) until the juices run clear. For the last 30 minutes, take off the foil and let the skin brown. And pour the juices from the meat into a saucepan; this will be used for the gravy.

Step 11: Once the turkey is cooked, remove it from the oven and place it on a serving tray. Loosely cover it with foil or a clean towel and leave to rest 20 minutes.

Step 12: Finally the gravy. Add some flour to a new saucepan and cook for a minute (this is important to avoid a floury taste), then add the juices from the turkey and the chicken stock. Keep stirring the gravy until it thickens.

There you go, turkey and gravy that will have you wanting seconds and thirds.

Recipe by Jihan-Annesa Turner, source

I have made this spectacular vegetarian dish from Plenty More by Yotam Ottolenghi at least six times in the past month, comments Bonnie Stern – the author of twelve best-selling cookbooks.

That’s a favourite recipe! Sometimes I roast the cauliflower, sometimes I use a mixture of smoked and aged cheddar and sometimes I use different herbs but it all starts with this recipe.

INGREDIENTS

-1 small cauliflower (about 2 lbs), trimmed and broken into 1 1/2-inch florets (about 4 cups)
-1 medium red onion
-1/3 cup olive oil
-1/2 tsp finely chopped rosemary
-7 eggs
-1/2 cup chopped fresh basil
-2/3 cup all-purpose flour
-1 tsp baking powder
-1/3 tsp turmeric
-1 1/2 cups coarsely grated
-Parmesan or other aged cheese
-melted butter for brushing pan
-1 tbsp white sesame seeds
-1 tsp nigella seeds
-kosher salt
-freshly ground black pepper

DIRECTIONS

1. Place cauliflower and 1 tsp salt in a saucepan and cover with water. Simmer 15 minutes until florets are tender and break apart with pressed. Drain well and pat dry.

2. Cut four round thin slices off one end of the red onion. Break it apart into rounds. Select about 16 rounds of different sizes to decorate the top. Chop remaining onion and extra slices. Cook onions in oil with rosemary until tender. Transfer to a large bowl and cool. Beat in eggs and basil. Whisk flour with baking powder, turmeric and 1 1/2 tsp salt and beat into eggs. Add cheese and 1/4 tsp freshly ground black pepper. Fold in cauliflower.

3. Line bottom and sides of 9-inch spring form pan with parchment paper (butter sides of pan lightly to hold parchment in place). Butter sides of parchment paper and sprinkle with sesame and nigella seeds. Pour in cauliflower mixture and smooth evenly. Arrange onion rings on top. Place on a baking sheet (in case pan leaks) and bake in a preheated 350F for 40 to 45 minutes or until a knife inserted into the centre comes out clean and top is golden. Cool at least 20 minutes before serving.

Makes 8 to 10 servings

Recipe source

This is a fantastic traditional recipe for Greek Christmas cookies with olive oil, honey, walnuts and cinnamon.

Ingredients:
500 grams of flour for all purpose
250 grams of olive oil
½ cup sugar
½ glass orange juice
2 tablespoons of cognac (brandy)
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon powder
(100 grams of walnuts, chopped and a little more cinnamon for sprinkle at the end)

For the syrup:
1 cup sugar
1 cup honey
1 cup water

Directions:
Beat together olive oil, sugar, orange juice and cognac.
Sift flour, baking powder, cinnamon and baking soda.
Add the sifted dry ingredients to the oil mixture and knead gently.
Pinch off small portions of dough the size of an egg and form into little patties.
Roll them to make oblong rolls.
Place on the baking tray and bake in moderate oven for 30 minutes at 180C.
Boil honey, sugar and water for 5 minutes.
Pour syrup over “melomakarona.”
Allow to soak for 2-3 hours, take them out of the syrup and place on large plate.
Sprinkle with chopped walnuts and cinnamon.

Makes about 25 pieces.

Tip:
You can preserve them in a storage box for a very long time… at least one month! Add one tablespoon of roasted sesame (rub in blender to become powder) in the mixture of walnuts and cinnamon. This will give a special flavor to your cookies.

Recipe by Katerina Stai
Katerina is a Professor of Greek Literature with a passion for cooking

Recipe source

This is an impressive dish but it really does need to be cooked medium rare. It is simple to prepare and rather elegant when presented on a large serving platter. Ask your butcher to prepare a French-trimmed rack of lamb. This dish also works really well with the mint and coriander salsa.

Prep: 1 hour n Marinate: 2-24 hours n Cook: 18 minutes n Serves: 8

Ingredients

YOU WILL NEED

For the lamb
4 racks of lamb (2 pairs of best ends, French trimmed)
50ml olive oil
6 garlic whole cloves, skin on
4 sprigs of fresh rosemary

(for the pepper crust)
2 tbsp peppercorns
2 tbsp coriander seeds
1 tbsp rock salt
bunch of fresh thyme

(for the jus)
2 shallots, peeled and finely diced
1 tbsp chopped fresh rosemary
2 garlic cloves, crushed
100g cold, unsalted butter, cubed
salt and freshly cracked black pepper
500ml concentrated chicken stock
1 tbsp balsamic vinegar
150ml Madeira wine or red wine

METHOD

To prepare the lamb, trim the fillet to remove any sinew, outer layers of fat or white membrane.

In a large pan, dry-fry the peppercorns and coriander seeds for the pepper crust. You just want to toast them gently to release their flavour. Be careful not to burn them or to allow the pan to smoke. Remove them from the heat and crush with a pestle and mortar. Then add the salt and thyme and mix well. Spread the mixture out on a flat tray.

Pour the olive oil into a flat dish. Roll the lamb (loin end) in the olive oil and then roll it in the pepper crust mixture. Continue until the lamb is evenly covered in a thin layer of spice crust. Tightly wrap the crusted loin end in cling film and then in tin foil. Place in the fridge overnight or for a minimum of 2 hours. Make sure to remove the lamb from the fridge at least one hour before you are going to cook it, to allow it to come back up to room temperature.

To prepare the jus, sauté the shallots, rosemary and garlic in 50g of the butter. Season with salt and pepper. Add the stock, balsamic vinegar and Madeira wine, bring up to the boil and then reduce to a simmer. Let the jus gently simmer until the liquid has reduced in volume by half. Remove from the heat. Check the seasoning and add more if needed.

Preheat the oven to 200°C fan/220°C/gas mark 7.

To cook the lamb, heat a non-stick frying pan with a little vegetable oil in it. When it is very hot, add the lamb (loin end) and sear it on all sides for 1ƒ-2 minutes on each side until evenly browned all over. Place in a roasting tin and scatter with the whole garlic cloves and sprigs of rosemary.

Place the roasting tin in the oven for 18 minutes for medium rare. Remove from the oven. Cover with a damp tea towel and then tin foil and allow to rest in a warm oven (65-70°C) for at least 5 minutes before carving.

After the lamb has been cooked, strain the meat juices from the pan into the jus. Then gently heat the gravy and whisk in the remaining 50g of cubed butter, until the butter is melted. Set aside for 5 minutes and then scoop off any fatty residue from the top of the jus.

To serve, carve into cutlets, and serve with a selection of seasonal vegetables. Drizzle the jus over the lamb cutlets.

ANDREW’S TIP

You can also strain the jus to remove the shallots and garlic if you like. Personally,
I prefer the texture of the jus with the finely-chopped shallots. You can also thicken the jus with a roux if you like.

Entertaining with Andrew Rudd, €21.99 published by Montmolin Press, available from medley.ie

Recipe by Andrew Rudd, source

For vegetarians, Christmas can be a bit of a nightmare.
Surrounded by turkeys, pigs in blankets and vegetables cooked in all kinds of fats, it’s nigh-on impossible not to end up with some sort of animal protein in your face.
But, as all veggies and vegans know, there’s more to Christmas than turkey.
We’ve pulled together some of our favorite recipes to help you celebrate the festivities meat free…
Let us know what you think in the comments below.

Veggie Wellington
(Courtesy of Andy Waters, via Great British Chefs)

Ingredients:

Veggie Wellington

2 large sweet potatoes, cut into 2cm chunks
1 sprig of rosemary, leaves picked
1 sprig of thyme, leaves picked
2 red onions, peeled and sliced
100g of chopped peeled chestnuts, optional
2 slices of sourdough bread
3 garlic cloves, peeled
1 lemon, zest and juice
10g of butter
250g of button mushrooms, finely sliced
200g of baby spinach
50g of pine nuts
500g of puff pastry
1 egg
2 tbsp of milk
200g of curly kale
2 1/2 tbsp of extra virgin olive oil
3 pinches of salt
2 pinches of pepper

Time: 2 hours 15 minutes
Serves: 10

Method:
• Preheat the oven to 200°C/gas mark 6
• Put the sweet potato in a large roasting tray along with a splash of olive oil.
• Grind together the rosemary and thyme lightly for 1-2 minutes with a pestle and mortar. This helps to release the flavor. Then scatter over the sweet potato.
• Make sure the tray with the sweet potato is covered with tin foil and place in the oven for approximately 45 minutes until soft. Once soft, remove from oven and leave to cool.
• In the meantime, heat olive oil in a saucepan on medium heat. Once the oil is hot, add the sliced onions along with a pinch of salt and pepper for flavoring.
• Gently cook the onions until lightly brown and soft.
• Add the crumbled chestnuts to the lightly brown onion and cook for further 2 minutes.
• Toast the sourdough bread until dark and golden. Tear the toasted bread into small chunks and drizzle with olive oil. Set aside.
• Add the toasted bread to the pan with the onions and chestnuts. Once combined, add the lemon zest and remove the pan from the heat.
• To prepare the mushrooms, begin by melting the butter in a pan over a medium heat. Add the mushrooms and garlic and cook until the mushrooms are soft and the liquid from the mushrooms has cooked off.
• Squeeze in a little lemon juice to the mushrooms. Remove the pan from the heat, pour the contents into a blender and blend into a paste.
• To prepare the kale, bring a large pan of salted water to the boil. Tear the kale into small pieces and add to the water for 2 minutes. Then add the spinach and cook for another 30 seconds. Drain and set aside.
• Use a large bowl to mix the kale and spinach with the pine nuts, a splash of olive oil and a pinch of salt and pepper.
• To assemble your Wellington, roll out the puff pastry on a sheet of baking parchment until approximately 40cm x 30xm. Once equally rolled, spread out the mushroom paste on top.
• Mix together the spinach, sweet potato and onion-bread mixture. Use a spoon to place it in a thick line down the middle of the rolled pastry, on top of the mushroom paste, leaving a gap at either side so you can join up the edges of the Wellington.
• Hold one side of the baking parchment and lift it, with the pastry, towards the center of the Wellington so the filling is half covered.
• Peel the baking parchment back, leaving the pastry in place and then repeat this process with the other side. The pastry should overlap in the middle when complete.
• Beat the egg with the milk and brush it over the folded pastry to seal the join.
• Fold up the ends of the pastry so the filling doesn’t leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the remainder of the egg mix.
• Put in the preheated oven and bake for 45 minutes until puffed up, golden brown and hot through the middle.

Nobody is going to blame you if your holiday party spread includes a bowl of mixed nuts, some grapes and a wedge or two of cheese. After all, most people enjoy them and are willing to nibble mindlessly on them. But it is easier than you think to elevate your feast by bolstering those tired party snack clichés with a few more creative offerings.

You won’t need to work very hard at this. Most holiday party snacks can be assembled in less than 10 minutes, and many can be assembled ahead of time. And the only truly important rule is to make sure everything is neat and easy to eat (one-handing it really is best for party food).

To help get your party started, we’ve assembled some of our favorite snack ideas. We’ve even given you a way to jazz up your basic bowl of mixed nuts.

3 fresh ideas for holiday snacks

■ Marinated olives: Whisk together 2 tablespoons extra virgin olive oil, 3 tablespoons balsamic vinegar, zest of 1 orange, 2 minced cloves garlic and 2 tablespoons finely minced fresh rosemary. Toss with 2 cups mixed pitted olives. Refrigerate and allow to marinate for at least 4 hours. Bring to room temperature before serving.

■ Smashed lemon cannellini beans: Drain and rinse a 15-ounce can of cannellini beans. Pat dry with paper towels, then spread on a dinner plate. Roughly smash the beans with a fork or potato masher. Drizzle all over with extra virgin olive oiland lemon juice. Sprinkle with grated lemon zest, chopped fresh oregano, coarse sea salt, black pepper and smoked paprika. Serve with toasted pita chips.

■ Marinated mozzarella with anchovy and peanuts: Mash 3 anchovies with a fork in a medium bowl. Add 1/2 cup good extra virgin olive oil, 1 pound cubed, drained fresh mozzarella, a pinch of red pepper flakes, 2 cloves grated garlic, 1/4 cup torn fresh basil leaves, and 1/2 cup lightly chopped unsalted peanuts. Serve with bread for scooping.

Recipes source