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christmas recipes


Roast goose with sage


1 x 4.5-5.5 kg (10-12 lb) oven-ready goose, with giblets reserved for stock

Handful of apple peel, lemon rind and sage

For the giblet stock

1 onion, unpeeled and quartered

1 celery stick, roughly chopped

1 large carrot, roughly chopped

Parsley stalks

6 black peppercorns

For the gravy

25 g (1oz) plain flour

600 ml (1pt) giblet stock

Roast goose with sage

Roast goose with sage


Make the stock up to a day ahead: put the giblets in a pan, add 1ltr (1¾pt) water and bring to a boil, skimming off any scum. Add the rest of the ingredients, cover and simmer for about 1 hour. Strain the liquid, cool, cover and keep in the fridge. To roast the goose, preheat the oven to 220°C/fan 200°C/gas 7. Remove any feather stubs with tweezers and place the peelings, lemon rind and sage in the cavity. Season inside and out, and place breast-side down, on a rack in a large tin and roast about 30 minutes until brown. Turn breast-side up, and cook a further 20 minutes until the skin is brown. Pour the fat in the tin into a bowl and save for roasting potatoes. Reduce the oven to 180°C/fan 160°C/gas 4, and roast for a further 1½-2 hours or until cooked – the juices should run clear. Lift the bird onto a board, cover with foil and leave to rest for about 20 minutes. Make the gravy by pouring off all but 2 tbsp of fat from the tin. Put the tin on a medium heat and whisk in the flour. Cook for 1 minute, stirring to scrape sediment from the tin, then pour in the stock, whisking. Bring to the boil then simmer for 2-3 minutes. Season, strain, and serve with the goose and apple sauce.


Brussels sprouts recipe

Ingredients (Serves 8)

900 g (2 lb) Brussels sprouts

Bacon lardons

Salt and freshly ground black pepper

Brussels sprouts Christmas recipe

Brussels sprouts Christmas recipe


Prepare the sprouts, removing the outer leaves. Trim the base, and cut a cross in the bottom of each, if you wish.

Cook in boiling salted water for 5-6 minutes until just cooked – don’t overcook! Drain, then stir-fry with some lardons of bacon until the bacon is crisp. Season with salt and pepper and serve.

Variations: Toss the boiled sprouts in butter with chopped herbs such as chives and parsley; serve boiled sprouts with toasted almonds or chopped chestnuts; or serve boiled sprouts with a little grated orange zest.


Ice cream Christmas pudding


1 x 450g (1lb) jar vegetarian suet-free mincemeat

3 tbsp rum

4 eggs

300 ml (½ pt) double cream

100 g (3½ oz) caster sugar

Ice cream Christmas pudding

Ice cream Christmas pudding


Mix the mincemeat and rum together. Separate the eggs. Place the yolks in a small bowl and mix until well blended. Whisk the cream until it forms soft peaks. Using an electric mixer, whisk the egg whites on a fast speed until stiff, then gradually add the sugar a teaspoonful at a time, still on fast speed. You may need to scrape down the sides of the bowl from time to time. Fold the egg yolks and cream into the meringue, followed by the rum and mincemeat. Turn the ice cream mixture into a 2 ltr (3½ pt) pudding basin, cover and freeze overnight. To turn the pudding out, dip the basin in very hot water for a few moments and turn upside down onto a serving plate – just as you would with a jelly.

* This pudding contains raw eggs so is not suitable for pregnant women, the very young or elderly.