Christmas Recipes /Xmas Food Part 1

In my previous post, we resolved the “what-to-buy-everyone-for-Christmas” issue.

Now let’s get down to the “what-to-cook-for-everyone-for-Christmas” dilemma.

Whether you live the Northern Hemisphere where you celebrate Christmas during the colder months, or in the Southern Hemisphere where you melt from the heat while enjoying your festivities, these tried and tested Christmas recipes are a great idea for your holiday feasts all taken from my adopted Granny M’s stone-age recipe book.

THE MENU

To Start :

Shrimps Baked in Soured Cream

Mains :

Crown Roast of Lamb

Sweet Tooth Dessert :

Apple Rum Meringue

To Drink :

Wassail Cup

(Wassail means hot spicy punch, just in case you were wondering)

THE RECIPES

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SHRIMP BAKED IN SOURED CREAM

This easily made starter can be prepared well in advance and baked just before serving. If you cant get soured cream, make your own by adding the strained juice of a large lemon to ¼ pint (about 150ml) of double cream.

PREPARATION TIME : 10 Minutes

COOKING TIME : 10 minutes

INGREDIENTS (serves 4):

8 oz (about 230grams) , peeled shrimp

Black pepper

5 fluid oz. (about 150ml) soured cream

Fresh white breadcrumbs

2 oz. (about 60 grams) unsalted butter

GARNISH

Parsley sprigs

Butter four small flameproof dishes, spoon about 2 tablespoons of shrimp into each.

Season thoroughly with freshly ground pepper, and cover with soured cream.

Sprinkle a thin layer of fine breadcrumbs over the cream and dot with knobs of butter.

Bake in the center of your preheated oven (375°F or 190°C) for 10 minutes.

Finish the shrimps under a hot grill for a minute or two, or until the breadcrumbs are golden brown on top.

Garnish each dish with a sprig of parsley and serve with chunks of warm wholemeal bread and butter.

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CROWN ROAST OF LAMB

The crown (yes, like the one worn by kings) is formed by joining two best ends of the lamb, and the hollow between them is stuffed with a savoury filling. The cutlet bones are frequently decorated with cutlet frills, but glazed onion make and unusual, and edible garnish for this meat dish.

PREPARATION TIME : 45 minutes
COOKING TIME : 2 Hours                                                

INGREDIENTS (serves 6)

2 best ends of lamb (6 cutlets each)                              

2 oz. (about 60 grams) beef dripping                            

STUFFING

½ lb (about 250 grams) cranberries            
1 oz. (about 30 grams) butter

¼ pint (about 150ml) chicken stock            
1 clove garlic

1 oz. (about 30 grams) caster sugar            
4 level tablespoons chopped parsley

1 onion                                                     
1 ½ level teaspoons ground thyme

¼ lb (about 120grams) mushrooms             
1 egg

½ lb (about 250grams) belly pork               
salt & black pepper

GARNISH

Glazed onions

Ask the butcher to trim off any excess fat and to shape the best ends of the lamb into a crown.

For the stuffing, put the cranberries ; stock and sugar in a saucepan ; if necessary, top up the stock with sufficient water to cover the fruit.

Bring the cranberries to the boil and cook over high heat until they burst open, and the liquid has reduced to a thick sauce.

Peel and finely chop the onion, trim and coarsely chop the mushrooms, and mince the belly pork.

Melt the butter in a pan and fry the onion until soft, but not coloured.

Add the peeled and crushed garlic and cook for 1 minute.

Add the mushrooms, turning them in the butter until they are lightly coloured.

In a bowl, combine the cranberries and the onion and mushroom mixture with the minced belly pork.

Mix in the parsley, thyme and breadcrumbs.

Beat the egg lightly and use to bind the stuffing.

Season to taste with salt and freshly ground pepper.

Spoon the stuffing into the hollow crown.

Wrap foil round the cutlet bones to protect them from burning.

Melt the dripping in a roasting pan and place the stuffed crown in it.

Roast on a shelf low in your preheated oven at (375°F or 190°C) for 10 minutes.

Reduce the heat to 350°F (or 175°C) and continue roasting. Allow 30 minutes to the pound (or 30 minutes per ½ Kilogram) and baste frequently.

Remove the crown roast and keep it warm.

Skim off as much fat as possible and boil the pan juices to make a gravy.

Sweeten the gravy with redcurrent jelly or a tablespoon of cranberry sauce, and pour into a warm sauce boat.
Spike a glazed onion on each cutlet bone.

Serve the crown roast with garlic potatoes and a chicory and orange salad.

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Ok, so now we have Starters – Check P

Mains – Check P

Come back to visit me in a day or 2, (depending on how hyperactive my toddler is tomorrow) for Part 2, where I will share the recipes for the Apple Rum Meringue and that awesome Wassail Cup.

Stay fabulous!

Lee-Anne