Christmas meals in 'Mo'-ments

Christmas meals in 'Mo'-ments!

Life is too short to spend unnecessary time in the kitchen especially at Christmas - solve the dilemma with 'Lazy Cook' recipes that promote healthy eating, quick and easy to prepare using many off the shelf' and store cupboard ingredients. Recipes that can be made with the help of all the family joining in the fun of cooking home-made meals this Christmas - stirring the Christmas puddings (that can be cooked overnight in the oven to avoid a steamy kitchen); making and decorating the cake - just two examples of my Lazy Cook recipes that offer that something different in preparation, presentation and enjoyment.

The following is just a small collection of recipes from my book 'A Lazy Cook's Christmas' ISBN 0954231929 on special offer at £2.99 incl. p/p. A percentage from each sale is donated to charity.

STARTERS AND LIGHT MEALS

Savoury Choux buns - to make 40-50 cocktail sized

5fl.oz cold water

50g (2oz) butter

75g (3oz) plain flour

2 large eggs

Set oven at gas 7/220ºc/200ºfan/Aga roasting oven

Put the water and butter into a pan and heat slowly until the butter has melted, increase the heat and when the liquid begins to rise in the pan add the flour and beat until the mixture leaves the side of the pan, remove from heat and leave to cool a little before adding the eggs and beating until the mixture is smooth (this can be done in a food processor). Drop small teaspoons of the mixture on to a large, lightly oiled baking sheet, and bake in the pre-set oven for 15-20mins. or until crisp and golden. Remove from oven and, using a pointed knife make a slit in each to allow steam to escape, cool on a wire tray. To serve, fill with cream cheese flavoured with parsley, Dijon mustard and a little cream or milk, and pile on to a dish.

Mackerel Paté

125g tin mackerel fillets in olive oil

4 teas. horseradish cream

1 teas. Dijon mustard

1 tbls. breadcrumbs

freshly ground white pepper

Put all ingredients into a food processor or liquidiser and process until smooth. Put into a covered container and store in a refrigerator until required. Bring to room temperature before serving.

container and store in a refrigerator until required. Bring to room temperature before serving.

Tangy Tomato Soup - to serve 8-10

1 large onion - skin and finely chop

2 carrots - wash and slice thinly

800g tin tomatoes

1 lt. stock

2 tbls. orange marmalade

freshly ground white pepper

½ teas. mixed dried herbs

fresh orange zest - optional

single cream - optional

Soften the onion and carrots in a little boiling water with lid on pan then process or liquidise with the tomatoes. Return to the pan, add the stock, marmalade, pepper and herbs and simmer with lid on pan for 30mins. Serve or store (when cold), in a refrigerator and use within 5 days. Serve each portion topped with a little orange zest and a swirl of cream (optional).

BAKING

Christmas Cake - to fit a 24cm (10") round tin - for all the family to make and decorate

250g (10oz) butter - softened

200g (8oz) dark cane or muscavado suger

1 tbls. mollasses

6 large eggs

350g (14oz) plain flour

1 teas. mixed spice

400g (1 lb) currants

250g (10oz) sultanas

250g (10oz) raisins

150g (6oz) mixed chopped peel

100g (4oz) glacé cherries - leave whole

100g (4oz) flaked almonds - browned and crushed by hand

brandy - to be added after baking

Set oven at gas 3/160ºc/140ºfan/Aga simmering oven

Line the base and sides of lthe cake tin with greaseproof (no need to grease). Cream the butter and sugar together, add the eggs, molasses, flour and spice and mix to a smooth soft consistency. Mix all the remaining ingredients together (not the brandy), and stir in t the butter mixture. Pack into the prepared tin, level the top. Stand on a baking sheet and bake in the pre-set oven for 6-8hrs or until set (test buy putting ametal skewer into the centre, if it comes out clean the cake is baked). Remove from oven and allow to cool a little before turning on to a wire tray. When cold prick all over the top with a metal skewer and pour a liberal amounf of brandy into the cake. Wrap in greaseproof and foil and store in a cool, dry place until required for decoration.

To decorate - pierce the top with a skewer and pour in brandy. Cover the top lightly (or all over the cake), with lemon curd or apricot jam, then cover with almond paste and icing and decorate.

Iced Gingerbread

200g (8oz) plain flour

½teas. bicarbonate of soda

½teas. mixed spice

½teas. ground ginger

100g (4oz) butter - melted

3tbls. black treacle

1tbls. golden syrup

5oz milk

2 large eggs

topping (optional) -

200g (8oz) icing sugar

1 egg white

a selection of chopped walnuts, glacé cherries, crystallised ginger

Set oven at gas 3/160ºc/140ºfan/Aga simmering oven.

Using a strip of greaseproof paper line the base and sides of a 1kg (2lb) loaf tin and oil lightly.

Put the flour, spice, ginger and bi-carb. Into a food processor and process for a few seconds. Add the remaining ingredients and process until smooth. Pour into the prepared tin, stand it on a baking sheet and bake in the pre-set oven for 1-2hrs. or until set. Remove from tin and cool on a wire tray. Make up the icing to a spreadable consistency and spread all over the top of the gingerbread then top with the chopped fruit, nuts and ginger selection. Allow to set before serving. Store, with or without the topping in an airtight tin in a cool place, eat within 5 days, or freeze and add topping when thawed.

Christmas Pudding (makes 3 x 1kg. (2lb) puddings - fun for all the family to make, stir and wish!

300g (12oz) raisins

300g (12oz) sultanas

300g (12oz) currants

200g (8oz) dark cane sugar

150g (6oz) mixed peel

150g (6oz) fresh breadcrumbs - brown or white

300g (12oz) grated suet

150g (6oz) plain flour

1 teas. mixed spice

300g (12oz) grated cooking apple

50g (2oz) flaked almonds - browned

1 small carrot - grated

zest of 1 lemon

5 large eggs - whisk together

3oz brandy

50g (2oz) butter

100g. (4oz) whole almonds with skins)

Spread the butter thickly on to the base of each basin and press the whole almonds into it.

Mix all reamining ingredients together and pack into the prepared basins. Cover with butter greaseproof paper then foil (each pleated in the middle), and tie with string.

To steam the puddings (this can be done overnight) - set oven at gas 3/160ºc/140ºfan/Aga simmering oven.

Stand the filled basins in a large roasting tin and pour in a kettle of boiling water. Cover with foil and put into the pre-set oven for 6-8hrs. or until the puddings are dark in colour (top up with more boiling water if necessary). Allow to cool before removing from the basins and wrapping in greaseproof and foil in readiness for re-heating on Christmas day.

PUDDINGS

Boxing Day Pudding

Cold Christmas pudding slices

Brandy

425ml (15fl.oz) milk

1 teas. vanilla essence

3 large eggs

Set oven at gas 3/160ºc/140ºfan/Aga simmering oven.

Put the pudding slices into a shallow ovenproof dish and sprinkle liberally with brandy. Warm the milk and vanilla essence, whisk the eggs and sieve into the milk, stir then pour over the pudding slices and bake, uncovered, until set. Serve from the oven with single cream.

Lemon Sorbet

4 lemons

200g (8oz) granulated sugar

20fl.oz (1pt) water

2 egg whites

Peel the zest from the lemons and put into a large pan with the sugar and water, bring to boil stirring continuously until the sugar has dissolved. Boil rapidly for 6mins. remove from heat and add the juice from the lemons and when cold put into a plastic or suitable container with a lid and freeze until it begins to set. Whisk the egg whites until stiff, take the mixture from the freezer and process for a few seconds then stir it into the whisked whites Pack into the container, cover and freeze - serve from the freezer.

Lemon Trifle - serves 6 portions

1 pkt trifle sponges

lemon curd

3 lemons - juice and zest

approx. 50g (2oz) icing sugar

5oz. double cream - lightly whipped

Split the trifle sponges and spread each half with lemon curd, place them in a serving dish. Remove the zest from each lemon and keep. Squeeze the juice from 2½ of the lemons and pour over the trifle sponges, mash lightly with a fork. Using the juice from the remaining half lemon and icing sugar, make up a runny icing and pour this over the sponge mixture. Cover with cling film and leave for 1-24hrs. To serve top with whipped cream and scatter with the lemon zest.

Sparkling Dome - make and freeze

10fl.oz double cream

150g. (6oz) bitter chocolate

50g. (2oz) butter

50g. (2oz) walnuts - chopped (optional)

4 large eggs

for decoration (not needed until the dome is to be served -

10fl. oz double cream

chocolate squares

sparklers (optional)

Whip the cream to a spreadable consistency and stir in approx. 2oz. of the chocolate - grated. Spread this to cover the inside of a 20oz (2pt) basin, put into a freezer bag and freeze. Melt the remaining chocolate and butter together, allow to cool a little before stirring in the egg yolks and walnuts. Whist the egg whites to a stiff consistency and stir into the chocolate mixture, pour this into the frozen cream mould and refreeze for a minimum of 24hrs.

To serve, remove from the freezer and allow to begin to thaw before loosening from the basin using a palette knife. Turn on to a serving dish and spread or pipe with whipped cream then spike with chocolate squares and put sparklers on and around the top. Light the sparklers and carry the pudding to the table - remove sparklers before serving.

(sparklers for this purpose can be bought from specialist shops and delicatessen - get in a supply before Christmas)..

ROAST TURKEY AND OTHER MEALS

Christmas Terrine - serves 8-10 portions

2 chicken breasts

300g (12oz) pork

300g (12oz) venison or gamey sausages

175g (7oz) packet diced bacon lardons

2 teas. dried herbes de Provence

several good pinches ground mace

freshly ground black pepper

2 fl.oz port

50g (2oz) pistachio nuts (optional) - shell and halve

dried bayleaves

Cut the chicken and pork into mouthsized pieces, skin the sausages. Mix all ingredients (except the stock) together with a fork and leave to marinade for 24hrs. Stir well before packing into one or several terrine dishes. Press a dried bayleaf into the top and cover with a lid or foil.

Set oven at gas 3/160ºc/140ºfan/Aga simmering oven. Stand the filled dishes in a roasting tin and pour hand-hot water to come half way up. Bake in the pre-set oven for 1hr. Allow to become cold before storing in a refrigerator and bring back to room temperature before serving. Serve within 5 days.

Kedgeree - ideal for Boxing day lunch/brunch - serves 4-6

400g (1lb) rice - boiled

400g (llb) smoked haddock

1 large onion - skin and chop

1 tble. Oil

4 large eggs - hard boil, shell and chop

1freshly ground pepper

1tbls. freshly chopped parsley

5fl.oz single cream

Put the haddock into a pan of boiling water, bring to a simmer, remove from heat, put lid on pan and leave for 5mins before removing from pan and flake (discard water). Soften the onion in hot oil, add the haddock and all remaining ingredients and stir until hot before serving.

The rice, haddock and eggs can be prepared a day or so in advance and stored, covered, in a refrigerator in readiness to make into kedgeree.

Roast Turkey

Most turkeys come with cooking instructions provided, I would just like to add the following Lazy Cook tips -

any stuffings you add should be added to the weight of the bird and the cooking time adjusted accordingly.
I put the bird on a trivet in the roasting tin and pour in a little boiling water before putting into the pre-set oven.
Test that the bird is cooked throughout by piercing the thickest part of the legs with a skewer, if the juices run clear it is cooked, if pink - not cooked.
Allow 30mins. for the cooked bird to rest before carving.
Pour the juices collected in the roasting tin into a basin and when cold store in a refrigerator - the flavours are good and these are perfect for adding to sauces and soups after Christmas day (see Turkey and Mushroom bake recipe).

Turkey and mushroom bake - to serve 8-10

800g (2lbs) cooked turkey - broken into mouthsized pieces

20g (2oz) butter

10fl.oz milk

2 teas. mushroom ketchup

freshly ground black pepper

400g (1lb) mushrooms - wipe and slice

50g (2oz) plain flour

1pt stock

Set oven at gas 6/200ºc/180ºfan/Aga roasting oven

Put the turkey pieces into an ovenproof dish. Melt the butter in a large pan with the milk. Add the mushroom ketchup, pepper and sliced mushrooms, stir and simmer until the mushrooms have softened. Mix the flour to a smooth paste with cold water and stir into the mushroom mixture with the stock. Stir until boiling then simmer until it thickens, it should not be too thick, add more stock or milk if necessary. Pour over the turkey, cover with foil and bake in the pre-set oven until hot a bubbling throughout.

Warm savoury cheesecake with a goats cheese topping

100g (4oz) self-raising flour

1 teas. caster sugar

3 large eggs

100g (4oz) full fat cream cheese

1 jar sundried tomatoes in olive oil

50g (2oz) pitted black olives

freshly ground white pepper

topping-

300g (12oz) goats cheese

Set oven at gas 4/180ºc/160ºfan/Aga baking oven

Put a paper cake-baking case into an 18cm/7" round cake tin (or line with oiled greaseproof).

Put the flour, sugar, eggs and cheese into a food processor and process until smooth. Add 6 sundried tomatoes, the olives and pepper and process for a few seconds to mix in. Pour into the prepared tin and bake in the pre-set oven for 25-30mins. or until set. Allow to cool a little before topping with sundried tomatoes and covering with slices of goats cheese. Put back into the oven, or under a grill, unil the goasts cheese has melted and browned. Remove from paper case and slice to serve.

VEGETABLES

Baked red cabbage

1 red cabbage

1 tbls. demerera sugar

2tbls. cider or wine vinegar

4tbls. water

Set oven at gas 6/200ºc/180ºfan/Aga roasting oven

Slice the cabbage and put into an ovenproof casserole. Add the remaining ingredients, stir, cover and bake in the pre-set oven for 10mins then lower the temperature to gas 3/160ºc/140ºfan/Aga simmering oven and continue baking for an hour. Serve straight from the oven or, when cold, store in a fridge and reheat for serving.

Quick cauliflower cheese

1 cauliflower

150g (6oz) grated cheese (a mixture of Stilton and Cheddar)

50g (2oz) jumbo oats

Set oven at gas 6/200ºc/180ºfan/Aga roasting oven.

Break the cauliflower into small florets and wash. Cook until they begin to soften in a little boiling water with lid on pan. Using a slotted spoon put the florets into a shallow ovenproof dish and add 3-4tbls. of the cooking liquid. Mix the cheeses and oats together and put on top of the cauliflower. Bake, uncovered, in the pre-set oven (or under a grill), until the top has browned.

The amount of topping will vary according to the size of cauliflower - this is the Lazy Cook alternative to Cauliflower Cheese - much quicker. The cauliflower florets can be cooked and stored, covered, in a refrigerator until needed to be topped and served.