It’s the final countdown! This week I share my last side dish recipe to jazz up your Christmas table.
Roast potatoes are expected but if you decide on a second potato dish, why not give my potato and apple bake a try? This dish can be cooked up to three days in advance, covered and stored in the fridge.
Reheat at 180C for 25 minutes approximately while your turkey is resting.
Potato and Apple Bake
4 large Maris Piper potatoes, peeled
2 Granny Smith apples, peeled and cored
1 large white onion, peeled
1 litre chicken stock
2 tbsp thyme, chopped
25g softened butter
Preheat the oven to 180C
Slice the potatoes, apples and onion as thinly as possible.
Grease an ovenproof dish or casserole dish with the softened butter.
Layer the potatoes, apples and onion: for every three layers of potato add one layer of apple and one layer of onion. Between each layer sprinkle over a little salt and thyme and pour over a little stock.
Repeat the above step until all potatoes, apples and onions have been used up and pour over any remaining stock.
Bake for 1 hour.
Iced Christmas Pudding Parfait, Burnt Orange Jelly
I couldn’t let Christmas go by without sharing a dessert recipe. Use your leftover Christmas pudding to create this alternative and impressive festive treat.
Burnt orange jelly
140g caster sugar
500ml fresh orange juice
Zest of 1 lime
Zest of 1 lemon
Zest of 1 orange
2 vanilla pods, halved and seeds scraped out
7 leaves of gelatine, soaked in cold water
Place the sugar in to a heavy based pan and set over a high heat, stir with a wooden spoon until the sugar is equally melted to a golden caramel, take off the heat and add the zest and vanilla seeds.
Very slowly add the orange juice, stirring frequently until all the of liquid had been incorporated, return to the heat and bring up to the boil.
Add in the soaked gelatine, stir until dissolved, pour the liquid through a fine sieve and leave to cool.
Pour into a tray and set in the fridge.
Once set, cut out circles from the jelly using a small teacup or cookie cutter and set back in the fridge.
Christmas Pudding Parfait
7 egg yolks
325g caster sugar
1.5 tbsp liquid glucose
3 egg whites
750ml double cream
3 leaves gelatine, softened in cold water
Half a good quality Christmas pudding, crumbled
Whisk the egg yolks until pale and light.
Boil 210g of the caster sugar with the liquid glucose until the soft ball stage is achieved (118C) and pour over the egg yolks.
Stir in the softened gelatine. Whisk this mixture until it is cold.
Whisk the egg whites and the rest of caster sugar to make a meringue.
Whip the double cream to soft peaks.
Fold all of the ingredients together.
Pour into 4cm hemispherical moulds and freeze till firm.
When the parfait is frozen, turn out the moulds and stick the hemispheres together to make spheres.
Place back into the freezer until ready to serve. Serve each sphere sitting on top of a round of jelly.