Christmas with Good Housekeeping
Good Housekeeping
The ultimate Christmas cookery companion for every household from Britain’s most trusted kitchen.Christmas with Good Housekeeping provides every recipe you need for the most delicious festive season with family and friends. With over 140 recipes for jovial perfection, chapters offer mouth-watering ideas for canapes, starters, vegan & vegetarian options, baked goods, showstopper desserts, edible gifts, and not to forget Christmas lunch with all the trimmings!Accompanied with stunning photography, specially curated to answer key questions for readers surrounding Christmas cookery, Good Housekeeping reveals not only their tried and tested recipes, but also their tips for getting ahead, saving time, loving your leftovers, and making the most out of your festive gatherings.With all bases covered for the big day, this definitive cookbook will be one you’ll come back to year after year.
Copyright (#ulink_0025479b-e6ef-5f78-bd9c-f384a2151092)
HarperCollinsPublishers
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London SE1 9GF
www.harpercollins.co.uk (http://www.harpercollins.co.uk)
First published by HarperCollinsPublishers 2018
FIRST EDITION
Text and photography © Good Housekeeping, 2018
Cover layout design © HarperCollinsPublishers Ltd 2018
Cover photography © Kate Whitaker, 2018
Cover food styling: Lucy Jessop
Cover prop styling: Olivia Wardle
Project editor: Lucy Jessop
Recipe writers: Meike Beck, Lucy Jessop, Elizabeth Fox, Sophie Austen-Smith, Monaz Dumasia, Charlotte Watson, Suzannah Butcher, Madeline Burkitt, Olivia Spurrell
Photographers: Kate Whitaker, Gareth Morgans, Myles New, Sam Stowell, Maja Smend, Charlie Richards, Alex Luck, Tom Regester, Mike English, Mark Scott
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Source ISBN: 9780008308162
Ebook Edition © October 2018 ISBN: 9780008308179
Version 2018-09-27
Contents
Cover (#u77fcaa8d-5fb9-5da1-bc38-dd3de455eeda)
Title Page (#u38d45561-d6b3-5124-bf89-35a46569370b)
Copyright (#ulink_c4dab806-d0b2-58b7-ad01-69ae8f3ba91b)
Welcome (#ulink_5265268c-f425-530a-ab4e-cce111a3bf56)
Dietary Index (#ulink_a4c4bc2f-b8db-54d6-b1d5-32130dcc4a04)
Your Get-ahead Time Plan (#ulink_073f7a45-8402-547f-867b-f92115507adb)
The Measurements (#ulink_6f9e2adc-5169-5335-bba7-49ddb6071ff2)
1. Canapés, Nibbles & Drinks (#ulink_b9d5fa83-e8fd-5e7b-b065-60f624ce5bc6)
Maple Spiced Nuts (#ulink_86acd41e-e90b-572c-98f8-700777332e58)
Cheese and Poppy Seed Straws (#ulink_c0601925-24d0-5bbe-a564-3faf80fed019)
Scotch Quails’ Eggs (#ulink_2cb16943-0725-5281-8442-70a5ec243fb5)
Mini Eggs Benedict (#ulink_e9fdc0a1-73a9-53d5-898e-840dc4697f87)
Smoked Trout and Beetroot Hummus Tortilla Cups (#ulink_59093a4d-10df-50ac-8028-682efe2c503f)
Dolcelatte Croissants (#ulink_e5443d60-23b9-5778-8bfb-30a3b9ec5a2d)
Fig and Scallop Skewers (#ulink_4c308372-d93d-5ca8-a579-46968ac4f912)
Bloody Mary Prawn Shots
Salmon Blini Bites
Prawn Cocktail Lollipops
Egg and Cress on Rye
Mini Savoury Christmas Puds
Smoked Salmon Pâté
Sticky Teriyaki Prawns
Mini Bacon and Cheese Muffins
Canapé Sausages
Mango Chicken Skewers with Basil Raita
Christmas Cake, Wensleydale and Honeycomb Skewers
Cinnamon Doughnut Balls
DIY Choc-dipped Pretzels
Baked Tunworth with Roasted Grapes and Crostini
Moroccan Squash Hummus with Pitta Chips
Apple and Elderflower Fizz
Orange and Basil Sparkler
Pomegranate Gin Fizz
Bloody Mary
Whisky Refresher
Easy Eggnog Cocktail
Mulled Wine
Passiontini
2. Starters
Parsnip and Maple Soup
Christmas Wreath Salad
Smoked Salmon Ponzu Salad
Prawn and Bacon Pâté
Beetroot and Clementine Salad
Layered Chicken and Pork Terrine
Prawn and Crab Bisque with Rosemary Croûtes
Classic Prawn Cocktail
Oysters with Three Sauces
Sizzling Scallops with Pancetta and Sage
3. Christmas Lunch with all the Trimmings
Brandy Butter and Bay Roast Turkey with Best-ever Gravy
Pancetta, Pistachio and Apricot Stuffing
Prosecco and Honey-roasted Roots
Pan-fried Sprouts with Cavolo Nero and Chestnut Crumbs
Braised Red Cabbage and Beetroot
Creamy Swede Gratin
Duck-fat Roast Potatoes with Sage Salt
Sloe Gin Cranberry Sauce
Toasted Sourdough and Brown Butter Bread Sauce
Jewelled Stuffing Baubles
Maple Pecan Stuffing Cake
Turkey and Stuffing Parcel
Glazed Turkey Crown
Trio of Sides
Whole Roast Cauliflower with Garlic Butter and Caper Dressing
Hasselback Roasties
Boulangère Potatoes
Roasted Vegetarian Quinoa Stuffing
4. Alternative Main Courses
Beef en Croûte
Stuffed Beef Rib
Sloe Gin Ham
The Ultimate Italian Porchetta
Stuffed Rack of Pork with Cider Gravy
Roast Rack of Venison with Port and Blueberry Sauce
Roast Goose with Jewelled Sherry Stuffing
Lamb Crown with Couscous Stuffing
Festive Salmon Parcel
Wrapped Festive Salmon
5. Vegetarian & Vegan
Brie and Mushroom Pithivier
Beetroot Wellington
Mushroom and Ale Pie
Twice-baked Goats’ Cheese Soufflés
Jerusalem Artichoke and Shallot Galette
Maple Roots and Barley Upside-down Cake
Stilton, Sweet Potato and Cranberry Pie
Mini Mushroom Wellingtons
Nut and Cranberry Terrine
Sherry and Mushroom Choux Crown
Beetroot and Shallot Tarte Tatin
6. Getting Ahead
Pork and Stilton Sausage Rolls
Mac ’n’ Cheese Pancetta Bites
Dill and Vodka Cured Salmon with Rye Crisps and Whipped Horseradish Butter
Chicken Liver and Thyme Parfaits
Venison Pie
Proper Beef Stew with Dumplings
Salted Dark Chocolate Sourdough Bread-and-Butter Pudding
Florentine Parfait Wreath
Salted Caramel Chocolate Fondants
Cranberry and Orange Ice
Panettone Party Bombe
7. Desserts
Red Velvet Raspberry Trifle
Profiterole Pyramid
Mocha Meringue Pie
Sloe Gin and Plum Trifle
Millionaire’s Shortbread Parfait
Raspberry Meringue Bombe
Triple Chocolate Bûche de Noël
Meringue Kiss Tower
Chocolate and Blackberry Meringue Roulade
Chocolate Truffle Espresso Tart
8. Festive Baking
No-soak Christmas Cake
Santa Snowscene
Alpine Christmas Cake
Frozen Christmas Tree Cake
Hidden Snowball Cake
Black Forest Christmas Gateau
Winter Wonderland Gingerbread House
Classic Stollen
Christmas Vegetable Cake
Chocolate Star Bread
Sachertorte
Rum ’n’ Plum Christmas Pudding
Hidden Orange Christmas Pudding
Grand Marnier Chantilly Cream
Brandy Butter
Orange and Armagnac Syllabub
Juicy and Fruity Mincemeat
Cider and Apple Mincemeat
Mini Savoury Mince Pies
Sweet Mince Pies
Frangipane Mince Pies
Mincemeat and Marzipan Tart
9. Edible Gifts
Fig and Apple Chutney
Spiced Plum and Fig Jam
Vanillekipferl
Stained-glass Star Biscuits
Spiced Advent Biscuits
Triple Chocolate Biscotti
Gluten-free Salted Chocolate Cookies
Pepparkakor Christmas Wreath
Pistachio and Cranberry Nougat
Salted Caramels
Stollen Bites
Chocolate Truffles
Rudolph Chocolate Bark
After Dinner Mints
Panforte
Marmalade and Bay Gin
Merry Berry Liqueur
Golden Mulling Syrup
Christmas Pudding Vodka
10. Love your Leftovers
Turkey Tagine
Turkey Curry
Vietnamese Turkey Noodle Soup
Roast Turkey Pie
Turkey and Avocado Quesadillas
Parsnip, Bacon and Egg Hash
Broccoli and Stilton Soup
Cranberry and Brie Puff Tart
Bubble and Squeak Cakes
Baked Mince Pie Apples
Christmas Cake Ice Cream
Christmas Cake Crêpes
Chocolate Orange Panettone Pudding
Alphabetical List of Recipes
About the Publisher
Welcome to Christmas with (#ulink_ac549ea0-912e-5fac-a023-2acafc0f3102)
Good Housekeeping (#ulink_ac549ea0-912e-5fac-a023-2acafc0f3102)
If you absolutely love Christmas and can think of nothing better than cooking a fabulous festive lunch for family and friends, you’ve come to the right place. If, on the other hand, you’re a less confident cook but you still want to serve a sumptuous spread for your nearest and dearest, you’re also in the right place! Why? Because Good Housekeeping’s Cookery Team is dedicated to developing recipes for every kind of home cook – from the novice to the experienced and from the creative and flamboyant to the time-saving cheat!
In this very special collection of 150 Christmas recipes, there are dishes to appeal to everyone and every skill level, but they all have two major things in common – each one has been Triple-Tested by our team of expert cooks in the Good Housekeeping Institute kitchens to ensure they work every single time, nothing is left to chance, and each one is absolutely, mouthwateringly delicious. I can promise you, for instance, that the Mac ’n’ Cheese Pancetta Bites (see here (#uf26ffcee-5cba-5421-8bb7-1375e4331e0b)) are the kind of morsels to create a lasting food memory. And even the non-vegans in my own family have been known to beg me to make our awesome Beetroot and Shallot Tarte Tatin (see here (#udde5b2dd-d4ef-5b9e-9be4-042ec8cb9182)). Meanwhile, for those friends who are tricky to buy for I’ve found a bottle of home-infused Marmalade and Bay Gin (see here (#u89c319ff-8d07-587c-9640-8b31360bae9d)) goes down a storm!
After almost a century of developing Good Housekeeping recipes that are trusted by home cooks across the UK – and hungrily devoured by their families – we have honed our own skills and discovered the most flavoursome ways to entertain. Because, although the date of Christmas doesn’t change from year to year, what we want to eat does. So, before you get stuck into this collection and decide what to serve on the Big Day, the days leading up to 25 December or the days in between Christmas and New Year, I do hope you enjoy this little glimpse into the history of our kitchens.
I think we can all feel very grateful that having to use powdered eggs and dried milk is firmly a thing of the past …
1920s
Post-war housewives were no longer supported by legions of servants, and canny entrepreneurs noted this: Wonder Bread, introduced in 1925, was being sold sliced and packaged in the UK by 1930. Meanwhile, a 1926 issue of Good Housekeeping showed how to stuff and stew a calf’s heart and serve it with tomato sauce.
1930s
Kitchens with gas stoves, ice boxes and washing machines were available in the now-iconic 1930s semi, though domestic freezers were rare. A recipe in the pages of a 1935 edition of Good Housekeeping, for larded rabbit with homemade wine, set the standards of the day.
1940s
When war broke out again in 1939, food was plain and in short supply. More women had jobs for the first time, but they still had to battle with rationing. Despite powdered eggs and dried milk, Good Housekeeping recipes were always nutritious. ‘We offer no excuses for yet another article on potato dishes,’ we said as we tried to sneak potatoes into a recipe for chocolate dumplings!
1950s
Elizabeth David’s A Book of Mediterranean Food, published in 1950, tantalised with descriptions of sunshine, olive oil and apricots – yet rationing didn’t end until 1954. Good Housekeeping offered a ‘no-austerity menu’ that included cod cutlets poached in cider and served with tomatoes stuffed with peas.
1960s
Everything changed in the 1960s, including the way we ate. We drank Babycham, learned to flambé and bought fondue sets. Foreign holidays introduced us to pasta and garlic. Good Housekeeping’s April 1965 issue featured recipes for Soufflé au Liqueur and Cold Egg Mayonnaise Soufflé; a later issue suggested a cheese-tasting party.
1970s
Our enthusiasm for convenience food grew, but Delia Smith helped us perfect our moussaka and Black Forest gateau. The July 1975 pages of Good Housekeeping reflected our changing tastes, using ‘rosemary to tarragon and paprika to nutmeg, wine and vermouth’ as the ‘extra something to make chicken special’.
1980s
The 1980s was the dawn of the age of the celebrity chef and Raymond Blanc appeared on the pages of Good Housekeeping in October 1988, making the ultimate pasta dough. Fresh ready-made dishes became available and supermarkets were becoming superstores.
1990s
We became more demanding about how our food was produced, as organic food sales hit £100 million. Readers also turned to Good Housekeeping to discover how top chefs cooked, including Sally Clarke, Anton Edelmann and a young Jamie Oliver.
2000s
Online shopping really took off in the early years of the new century. It has allowed us to source with ease a new range of organic, artisan and farmhouse products. Ingredients and flavours from across the globe also became increasingly available in the early Noughties, allowing new twists on old favourites in the Good Housekeeping Institute kitchens.
Today
Never have we seen more variety than today. Yes, Christmas for many of us is still about turkey and all the trimmings, but vegetarian options are now a must in numerous households, along with fish and meat alternatives. And that’s before we even talk about pudding and that ever-popular pastime – baking!
Here’s wishing you and your loved ones a Very Happy Christmas from all of us at Good Housekeeping. May your days be merry, bright … and, most important of all, delicious!
Gaby
Huddart
Editor-in-Chief,
Good Housekeeping
Dietary Index (#ulink_a2c4669f-eebb-5e1d-aa7b-8bd48c14219c)
Dairy-free recipes
beetroot and fennel coleslaw
beetroot and shallot tarte Tatin
beetroot Wellington
Bloody Mary prawn shots
cider and apple mincemeat
fig and apple chutney
maple roots and barley upside-down cake
maple spiced nuts (#ulink_86acd41e-e90b-572c-98f8-700777332e58)
oriental drizzle
prawn cocktail lollipops
proper beef stew with dumplings
Prosecco and honey-roasted roots
roast rack of venison with port and blueberry sauce
shallot vinegar
sizzling scallops with pancetta and sage
sloe gin cranberry sauce
sloe gin ham
smoked salmon ponzu salad
spiced cranberry couscous
spiced plum and fig jam
sticky teriyaki prawns
turkey tagine
Vietnamese turkey noodle soup
zesty chilli sauce
Vegan recipes
beetroot and fennel coleslaw
beetroot and shallot tarte Tatin
beetroot Wellington
fig and apple chutney
maple roots and barley upside-down cake
maple spiced nuts (#ulink_86acd41e-e90b-572c-98f8-700777332e58)
sloe gin cranberry sauce
spiced cranberry couscous
spiced plum and fig jam
Gluten-free recipes
beetroot and fennel coleslaw
boulangère potatoes
braised red cabbage and beetroot
brandy butter
cranberry and orange ice
duck-fat roast potatoes with sage salt
fig and apple chutney
fig and scallop skewers (#ulink_4c308372-d93d-5ca8-a579-46968ac4f912)
gluten-free salted chocolate cookies
Grand Marnier Chantilly cream
hasselback roasties
mango chicken skewers
maple spiced nuts (#ulink_86acd41e-e90b-572c-98f8-700777332e58)
orange and Armagnac syllabub
prawn cocktail lollipops
shallot vinegar
sloe gin cranberry sauce
sloe gin ham
smoked salmon pâté
spiced plum and fig jam
Vegetarian recipes
after dinner mints
Alpine Christmas cake
baked mince pie apples
beetroot and clementine salad
beetroot and fennel coleslaw
beetroot and shallot tarte Tatin
beetroot Wellington
Black Forest Christmas gateau
boulangère potatoes
braised red cabbage and beetroot
brandy butter
Brie and mushroom pithivier
broccoli and Stilton soup
cheese and poppy seed straws (#ulink_c0601925-24d0-5bbe-a564-3faf80fed019)
chocolate and blackberry meringue roulade
chocolate orange panettone pudding
chocolate star bread
chocolate truffle espresso tart
chocolate truffles
Christmas cake crêpes
Christmas cake ice cream
Christmas vegetable cake
Christmas wreath salad
cider and apple mincemeat
cinnamon doughnut balls
classic stollen
cranberry and Brie puff tart
cranberry and orange ice
DIY choc-dipped pretzels
Dolcelatte croissants (#ulink_e5443d60-23b9-5778-8bfb-30a3b9ec5a2d)
egg and cress on rye
fig and apple chutney
Florentine parfait wreath
frangipane mince pies
frozen Christmas tree cake
gluten-free salted chocolate cookies
Grand Marnier Chantilly cream
hasselback roasties
hidden orange Christmas pudding
hidden snowball cake
Jerusalem artichoke and shallot galette
juicy and fruity mincemeat
maple roots and barley upside-down cake
maple spiced nuts (#ulink_86acd41e-e90b-572c-98f8-700777332e58)
meringue kiss tower
millionaire’s shortbread parfait
mincemeat and marzipan tart
mini mushroom Wellingtons
mini savoury mince pies
mocha meringue pie
Moroccan squash hummus with pitta chips
mushroom and ale pie
no-soak Christmas cake
nut and cranberry terrine
nutmeg creamed spinach
orange and Armagnac syllabub
panettone party bombe
panforte
parsnip and maple soup
Pepparkakor Christmas wreath
pistachio and cranberry nougat
profiterole pyramid
Prosecco and honey-roasted roots
raspberry meringue bombe
roasted vegetarian quinoa stuffing
Rudolph chocolate bark
rum ’n’ plum Christmas pudding
Sachertorte
salted caramel chocolate fondants
salted caramels
salted dark chocolate sourdough bread-and-butter pudding
Santa snowscene
sherry and mushroom choux crown
sloe gin cranberry sauce
spiced Advent biscuits
spiced cranberry couscous
spiced plum and fig jam
stained-glass star biscuits
Stilton, sweet potato and cranberry pie
stollen bites
sweet mince pies
toasted sourdough and brown butter bread sauce
triple chocolate biscotti
triple chocolate bûche de Noël
twice-baked goats’ cheese soufflés
Vanillekipferl
whole roast cauliflower with garlic butter and caper dressing
Winter Wonderland gingerbread house
Your Get-ahead Time Plan (#ulink_e2ad63bd-2c3e-5259-85e3-f6fb7278708b)
Follow this time plan and you’re guaranteed to bring the most important meal of the year to the table on time, without the stress …
Your time plan will depend on what time you like to serve lunch. If you’re having turkey, weigh it (after stuffing it – if you are doing so) and calculate the cooking time, allowing 30–35 minutes per 1kg (2lb 3½oz), and work out when to get your turkey in the oven – remember to leave plenty of time to allow the turkey to rest.
This guide is based on a 5kg (11lb) turkey, a double oven and serving the main course at 3pm.
From a few days up to 5 weeks ahead. Prepare according to the get-ahead and storage/freezing instructions in the recipes for your Christmas pudding, cranberry sauce, bread sauce and any other elements that can be frozen.
The night before. Take the cranberry sauce and bread sauce out of the freezer and put them in the fridge to thaw. Prepare and stuff your turkey. Prepare any elements of your starter that can be done in advance.
Christmas Day
9.30am Take prepared turkey out of the fridge (keep covered) to come up to room temperature.
About 11.30am Start roasting turkey (according to timings) – remember to baste periodically during cooking. Prepare vegetables. Get Christmas pudding ready to reheat (but don’t heat yet).
About 1.15pm Parboil potatoes, then steam dry. Heat oil or goose fat for potatoes in oven. Take cranberry sauce and bread sauce out of the fridge to bring up to room temperature.
1.45pm Start roasting potatoes – turning occasionally during cooking. Start reheating pudding on hob. If you are serving roast vegetables, check timing and get ready to roast.
About 2.15pm Check turkey is cooked. Take out of oven and transfer to a large board. Cover with foil and leave to rest in a warm place. Put stuffing (if serving separately) in to cook. Start cooking vegetables, according to your chosen recipes. Make gravy to reheat later.
2.30pm Serve your chosen starter.
About 2.50pm Check potatoes, veg and stuffing – if cooked, transfer to serving dishes and keep warm until needed. Finish bread sauce (adding more milk as needed). Reheat gravy.
3pm Take turkey and all the trimmings to the table and serve.
About 4pm Serve Christmas pudding with brandy butter, cream or sauce of your choice.
The Measurements (#ulink_2571f81f-73f0-5ee0-a176-f0e42491fd26)
OVEN TEMPERATURES
WEIGHTS
VOLUMES
LENGTHS
ALWAYS REMEMBER
• Use one set of measurements – never mix metric and imperial.
• Ovens and grills must be preheated to the specified temperature before cooking.
• All spoon measures are for calibrated measuring spoons, and should be level, unless otherwise stated.
• Eggs are medium and free-range and butter is salted, unless otherwise stated.
• Always buy the best-quality meat you can afford.
(#ulink_54e3d006-524f-5bac-afb1-79a04e2d6e51)
Maple Spiced Nuts
(#ulink_c695449b-e1f2-5d6e-8302-d366277dd5be)
A super-easy nibble to serve alongside drinks.
Serves 12
Hands-on time: 5 minutes, plus cooling
Cooking time: about 15 minutes
1 tbsp sunflower oil
2 tsp English mustard powder
2 tsp garam masala
1 tsp mild chilli powder
1 tsp salt
250g (9oz) mixed unsalted nuts
100g (3½oz) macadamia nuts
2 tbsp maple syrup
Per serving 213 cals, 5g protein, 19g fat (3g saturates), 5g carbs (3g total sugars), 3g fibre
1. Preheat the oven to 200°C (180°C fan) mark 6. Pour the oil into a large roasting tin and heat in the oven for 5 minutes.
2. Meanwhile, in a small bowl, mix together the mustard powder, garam masala, chilli powder, some freshly ground black pepper and the salt.
3. Add all the nuts to the hot oil in the roasting tin. Sprinkle over the spice mix and drizzle with the maple syrup. Mix to coat. Roast in the oven for 10 minutes until golden, tossing after 5 minutes.
4. Empty the nuts on to a baking tray and leave to cool completely before serving.
TO STORE
Once cool, store in an airtight container for up to 2 weeks.
Cheese and Poppy Seed Straws
(#ulink_ef2fc059-ea85-5fbe-9cf7-51ba208f9b99)
An easy cheat’s version that’s just as tasty!
Makes 24 cheese straws
Hands-on time: 25 minutes, plus cooling and chilling
Cooking time: about 20 minutes
Oil, to grease
Plain flour, to dust
500g pack all-butter puff pastry
125g (4oz) mature Cheddar cheese, grated
1 egg, beaten
Poppy or sesame seeds, to sprinkle
Per canapé 105 cals, 3g protein, 7g fat (5g saturates), 8g carbs (0g total sugars), 0g fibre
1. Preheat the oven to 200°C (180°C fan) mark 6. Lightly grease two large baking sheets.
2. Lightly flour a work surface and roll out the pastry to a rough 30.5 x 40.5cm (12 x 16in) rectangle. Sprinkle two-thirds of the Cheddar over one side of the pastry. Fold the pastry in half and roll briefly to stick the layers together. Re-roll the pastry into a 30.5 x 40.5cm (12 x 16in) rectangle. Trim the edges to neaten, then slice into quarters to make four smaller rectangles.
3. Cut each rectangle horizontally into six strips. Take one strip, brush it with beaten egg, sprinkle over some seeds, then twist and place on one of the prepared baking sheets. Repeat with the other strips, spacing them well apart. Chill for 20 minutes.
4. Sprinkle the remaining cheese over the strips, plus extra seeds, if needed.
5. Cook in the oven for 15–20 minutes until puffed up and golden. Transfer to a wire rack to cool slightly and serve warm or at room temperature.
GET AHEAD
Make up to 1 day ahead. Once cool, pack into an airtight container and store at room temperature. To serve, reheat in a single layer on two greased baking sheets in the oven, preheated to 200°C (180°C fan) mark 6, for 10 minutes.
Scotch Quails’ Eggs (#ulink_a588f3d0-a9cc-53a1-93b1-36167cbd172a)
These beauties are real show-stoppers. Make sure you have enough to satisfy demand!
Makes 12 Scotch eggs
Hands-on time: 25 minutes
Cooking time: about 20 minutes
300g (11oz) Cumberland pork sausages, about 5
Plain flour, to dust
1 large egg, lightly beaten
75g (3oz) dried breadcrumbs
12 hard-boiled quails’ eggs (see GH tip, here (#ulink_0d127de7-82af-55a4-9253-c1d2d5a2c0a5))
2–3 tbsp vegetable oil
Sea salt flakes and mustard, to serve
Per half egg 69 cals, 3g protein, 5g fat (1g saturates), 4g carbs (1g total sugars), 0g fibre
1. Preheat the oven to 200°C (180°C fan) mark 6. Squeeze the meat out of the sausage skins into a bowl and discard the skins. Put some flour, the egg and breadcrumbs into three separate small bowls.
2. Divide the sausage meat into 12 equal portions. With lightly floured hands, form a portion into a patty about 6.5cm (2½in) across in the palm of one hand. Put a boiled quails’ egg in the middle, then shape the meat around it. Set aside on a board and repeat with the remaining eggs and sausage meat.
3. Dip the covered eggs in flour, tap off the excess, then dip in the beaten egg and coat in breadcrumbs.
4. Heat the oil in a large frying pan over a medium–high heat. Add the coated eggs and fry, turning regularly, until golden on each side (in batches if necessary). Transfer to a baking tray.
5. Cook the eggs in the oven for 10 minutes. Serve warm or at room temperature (sliced in half, if you like) with sea salt flakes and mustard.
GET AHEAD
Hard-boil the quails’ eggs up to 2 days ahead. Cool and peel, then cover and chill. Complete the recipe up to a day ahead (if needed). Cool and chill. Allow to come up to room temperature, or warm in the oven, preheated to 180°C (160°C fan) mark 4, for 5–10 minutes before serving.
GH TIP
For ease, buy pre-cooked and peeled quails’ eggs, or hard-boil your own in simmering water for 3–4 minutes. Cool and peel.
Mini Eggs Benedict (#ulink_0d8906f6-429a-535a-9fc3-f66877549b4f)
These impressive bites will be the talk of the party!
Makes 12 canapés
Hands-on time: 20 minutes
Cooking time: about 5 minutes
Oil, to grease
12 quails’ eggs
3 standard thin-cut white bread slices
1 tbsp mayonnaise or ready-made hollandaise
2–3 ham slices, cooked
Per canapé 41 cals, 2g protein, 2g fat (0g saturates), 3g carbs (0g total sugars), 0g fibre
1. Bring a medium pan quarter-filled with water to a simmer. Grease a lipped baking tray with oil, then put the tray on top of the pan to heat up. Carefully crack all the quails’ eggs into a bowl, then gently pour the eggs into the hot tray, moving the yolks so they are not touching one another. The steam will cook the eggs in 3–5 minutes.
2. Meanwhile, toast the bread slices. Use a 3.5cm (1½in) round cutter to stamp out 12 circles of toast. Top each circle with a dab of mayonnaise or hollandaise. Next, stamp out ham circles with the same cutter and put one circle on each toast stack.
3. When the egg whites are cooked (and the yolks are still soft), lift the tray off the pan. Use the cutter to stamp around each yolk and use a palette knife to transfer the egg circles to the stacks. Crack over some black pepper and serve.
GET AHEAD
These are best made fresh, but will sit happily for 30 minutes once assembled.
Smoked Trout and Beetroot Hummus Tortilla Cups (#ulink_9fe415f5-e368-55e1-89bd-a2e797d0b1c6)
The smokey flavour of the trout works wonderfully with the earthiness of the beetroot hummus.
Makes 24 canapés
Hands-on time: 25 minutes, plus cooling
Cooking time: about 10 minutes
3 large flour tortilla wraps
½ tbsp olive oil
FOR THE FILLING
100g (3½oz) cooked beetroots (not in vinegar)
125g (4oz) cooked chickpeas (from a tin)
Finely grated zest and juice ½ lemon
1 small garlic clove
1 tbsp creamed horseradish
25ml (1fl oz) extra-virgin olive oil
100g (3½oz) smoked trout, skin removed, fish flaked
TO GARNISH (optional)
1 tbsp finely chopped dill
1 tbsp pumpkin seeds
Per canapé 38 cals, 2g protein, 2g fat (0g saturates), 4g carbs (1g total sugars), 1g fibre
1. Preheat the oven to 200°C (180°C fan) mark 6. Stack the tortilla wraps and use a round cutter roughly 5.5cm (2¼in) across to stamp out eight circles (so you have 24 in total). Brush the circles with oil, season lightly with salt and pepper and press each firmly into a 24-hole mini muffin tin. Cook in the oven for 5–8 minutes until crisp and golden. Allow to cool in the tin.
2. Meanwhile, make the beetroot hummus. Whizz the beetroots in a food processor until finely chopped. Add the chickpeas, lemon zest and juice, garlic and horseradish, and whizz until smooth. With the motor running, gradually add the olive oil until smooth and blended. Season to taste.
3. To serve, fill the cooled tortilla cups with beetroot hummus, top with the flaked smoked trout and a grinding of black pepper. Garnish with dill and pumpkin seeds, if using.
GET AHEAD
Store unfilled cooled tortilla cups in an airtight container at room temperature for up to 3 days. Make the beetroot hummus up to 3 days ahead; cover and chill. Assemble up to 1 hour ahead, and keep loosely covered in the fridge until you’re ready to serve them.
Dolcelatte Croissants
(#ulink_55679dfb-b4e7-5155-a8a9-5162e74e3cd7)
Warning – these cheesy morsels are addictive.
Makes about 18 canapés
Hands-on time: 20 minutes, plus chilling and cooling
Cooking time: about 20 minutes
60g (2½oz) vegetarian Dolcelatte, at room temperature
Half a 320g sheet all-butter puff pastry (the sheet should be halved lengthways)
Per canapé 47 cals, 1g protein, 4g fat (2g saturates), 3g carbs (0g total sugars), 0g fibre
1. Line two baking sheets with baking parchment and set aside. Beat the Dolcelatte in a bowl until smooth and easily spreadable.
2. With a long edge of the pastry in front of you, spread the Dolcelatte over the pastry (a spatula is best for this). Cut lengthways in half to make two strips.
3. Cut the strips into triangles (alternating tips pointing up and down) – each triangle with a base about 4cm (1½in) long. You should get nine triangles from each strip. Roll the first triangle up from base to tip and bend ends in slightly to make a crescent shape. Place tip down on the prepared sheet (so it doesn’t unravel). Repeat with remaining triangles, spacing apart on the sheets. Chill for 20 minutes.
4. Preheat the oven to 190°C (170°C fan) mark 5. Cook for 15–18 minutes until puffed and golden. Transfer to a wire rack and serve warm or at room temperature.
GET AHEAD
Prepare to the end of step 3 up to a day ahead. Cover and chill; complete recipe.
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