Category: Cooking

CHRISTMAS DINNER IDEAS

Jamies Xmas

Prawn Cocktail 18

Roast apple and squash soup 22

Roast chicken  64

Flavoured butters 66

Rack of lamb 74

Nut roast 88

Cheese pie 90

Baked squash 92

Cracker ravioli 96

Roast potatoes 108

Potato al forni 112

Champ pie 114

Tuscan potatoes 116

Balsamic potatoes 120

Roasted parsnips 128

Red onion gratin  130

Brussel sprouts 134

Clapshot 138

Cauliflower cheese 142

Red cabbage 144

Get ahead gravy 152

Vegan gravy 154

Cranberry sauce158

Pigs in blankets 164

Veggie stuffing 168

Yorksire puds 170

Apple pie 226

Icelandic rice pudding 234

Granita 248

Apple carpaccio 250

Mincemeat strudels 268

Cannoli Brandy Snaps 274

Billionaires shortbread 276

Badass brownies 280

Gingerbread 286

Truffles 292

Biscotti 294

Florentines 296

Lemon curd 306

Chilli sauce 308

Winter slaw 320

Roasted carrot and ado salad 322

Baked Camembert 336

Sausage roll mania 342

Smoked salmon blinis 344

Quasadillas 350

Samosa cigars 352

Baked buns 354

Party dips 356

Mediterranean cookery

Meat briquets 73

Falafel 77

Spanish empanadilles 75

Green lentil soup 96

Soup 100

Garlic soup 114

Spicy pumpkin soup 113

Fresh tomato soup 116

Potato and onion tortilla

Stuffed toms and peppers 132

Couscous stuffed pepper 135

Veg moussaka 140

Potato and pumpkin souffle 144

Polpettes 148

Spinach with raisins and pine nuts 152

Spanish potatoes 161

Roast potato withered onion 162

Kleftiko 256

Moussaka 254

Roast leg lamb with saffron 258

Roast lamb with rosemary 262

Lamb casserole with garlic and broad beans 264

Persian chicken + walnuts 338

Chicken thighs +garlic +lemon 340

Onion focaccia 401

Mango and apple chutney

Recipe here – cinnamon and nutmeg added

Ingredients

• 350g Plain flour 
• 1 tsp Ground ginger 
• 1/2 tsp Ground Cinnamon 
• 1 tsp Bicarbonate of Soda 
• 100g Butter 
• 175g Dark muscovado sugar 
• 1 Egg 
• 4 tbsp Golden syrup 

Method

1. Mix together the flour, ginger, cinnamon and bicarbonate of soda in a mixing bowl and rub in the butter with your fingertips until it resembles breadcrumbs.
2. Add the sugar, egg and golden syrup and mix with a spoon until it forms a dough.
3. Tip the dough onto a clean, lightly floured work surface. Knead the dough for a couple of minutes until it is smooth. Cover and refrigerate for at least 1 hour.
4. Meanwhile, pre-heat the oven to 180°c / 350°f / Gas Mark 4.
5. Roll the dough to 3-5mm thickness on a lightly dusted surface.
6. Cut out the cookies using a cutter and place them on a greased or lined baking tray.
7. Bake on the middle shelf of the oven for approximately 8 minutes or until lightly browned.
8. Transfer the biscuits onto a cooling rack to cool.
9. Decorate with currents, icing or sweets if required. Store in jars to keep fresh.

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INGREDIENTS  1x2x3x

• 1 Sheet of Puff pastry pre rolled
• Plain flour for dusting
• 80 grams Gia Sundried Tomato Puree ⅓ cup tomato paste/tapenade
• 8-10 slices streaky bacon cooked
• 100 g (4 oz) Mozzarella cheese Grated
• 1 Egg whisked
• Fry light spray oil
• Fresh Basil chopped for seasoning

INSTRUCTIONS 

• Dust the chopping board with plain flour, place down the puff pastry sheet.
• Squeeze the Gia Sundried Tomato Puree on the pastry sheet, spread evenly.
• Place the streaky bacon evenly on the pastry sheet and sprinkle the mozzarella on top.
• Roll the pastry from one end into a long sausage.
• Spray a sharp knife with spray oil to prevent sticking, cut into even pieces
• Place the swirls flat down on a baking tray lined with parchment paper
• Glaze each swirl with whisked egg
• Place on the baking tray in a preheated oven 200c/400f on the middle shelf for 20-25 min until golden brown.
• Remove from the oven and let them cool for 10 mins sprinkle with fresh chopped basil.
• Enjoy!!

RECIPE

Lots more recipes for autumn

2 tbsp light olive oil

1 1/2 tbsp mustard seeds

3 large red onions, finely chopped

4cm-piece fresh ginger, peeled, cut into matchsticks

330ml (1 1/3 cups) brandy

6 large mangoes, cheeks removed, peeled, coarsely chopped

530g (2 1/2 cups) caster sugar

330ml (1 1/3 cups) apple cider vineg

Step 1
Heat the oil in a saucepan over medium heat. Add the mustard seeds and cook for 2 minutes or until the seeds start to pop. Add the onion and ginger . Cook, stirring, for 5 minutes or until soft.
Step 2
Add the brandy and cook for 1 minute. Add mango , sugar and vinegar . Simmer for 1 1/2 hours or until the chutney thickens.
Step 3
Divide the hot chutney among sterilised jars and seal. Invert the jars for 2 minutes. Set aside to cool.

A delicious morsel of fried potato for breakfast.

500g potatoes, 115g feta, 4 spring onions, 3tbsp chopped dill, 1 beaten egg, 1tbsp lemon juice, flour for dredging, 3tbsp olive oil, salt and ground pepper.

Boil, then skin and mash potatoes; crumble in cheese and add the rest. Cover and chill until firm; make into patties, dredge with flour. Heat oil then cook until golden brown. Drain on kitchen paper if necessary.

Modifications! Add finely chopped garlic and chilli? Other herbs like oregano or thyme.

Eat with a sauce.

For the crumble -150g sugar; 110g plain flour; 1tsp baking powder, 110g oats; 110g butter; 50g mixed nuts.

4 apples stewed, dried raspberries, 1/2tsp powdered cloves.

25 mins at 160C

I might try a mango and coconut and lime filling?