Jhanell’s carrot/rum punch
Carrots
Small tin of condense milk (you need to use about half the tin but can use more or less to taste)
Fresh nutmeg grated or you can use the ready stuff but tastes better with the real deal
A few drops of vanilla essence
Semi skimmed milk
Vanilla Nurishment (a milky energy drink found in carribean shops, you need around just under half the tin)
Sugar to taste
Wray and Nephew White Rum (as much or as little as you like!)
Stick it all in a blender
And blend it up, make sure you strain it at the end or you’ll have carroty bits in it. It should look a pale to medium orangey colour.
Duck with cabbage and beetroot, flavoured with lemon, ginger and peanuts
100g duck fillet cut in strips
400g young cabbage, cored and sliced into strips
2 beetroot, peeled and cut into small chips
2 spring onions, sliced
3 tbsp coconut cream mixed with 1 tbsp water
Paste:
1 small onion
2 cloves garlic
Peel from a lemon
2 handfuls fresh peanuts
½ tsp fish paste
Dark & sweet soy
Tbsp veg. oil
1 ½ tsp ginger
1 ½ tsp coriander seed
½ tsp cinnamon
2 tsp dark brown sugar
Method
• Heat 3 tbsp oil hard in a wok
• Fry paste, stirring constantly, until it has darkenned to a rich golden brown and oil is beginning to reappear out of the paste
• Stir fry duck until coloured
• Add the cabbage and spring onions, stirring for a minute or so until glistening with the flavoured oil, and beginning to soften
• Add coconut cream/water and stir well for a minute or two (until almost all the liquid has evaporated), scraping up any paste stuck to the wok with the wooden spoon
• Add the beetroot and stir for another minute until everything’s heated through
Serve with rice
White sky cocateel
1 tin pride coconut milk
3 measures peach snapps
2 measures spanish brandy
Juice from ½ lemon
White sugar
Shake with ice and serve in small cocktail glasses
CHRISTMAS RECIPES
STUFFINGS:
Apricot:
6 oz dried apricots, 6 oz crumbs, ½ tsp salt
pepper, ½ tsp mixed spice, 2 tabs lemon juice 1 oz melted butter, 2 eggs, 6 oz brazil nuts, large chopped onion 2 tsp parsley l lb sausage meat 1 tsp mixed herbs
CHOP fruit, nuts, fry meat onion and combine all ingredients
Chestnut:
2 oz bacon, 4 oz crumbs, 1 tsp parsley, ½ oz melted butter, rind of 1 lemon, 8 oz nuts, salt, pepper, 1 egg
BAKE nuts night before, then peel and simmer in milk 20 mins (watch carefully to ensure they don't burn). FRY chopped bacon 3 - 5 mins, combine all ingredients
Richard Ehrlich says:cut a slit in husk, bake, boil or microwave till you can remove husks easily. Put in cold water with a little oil, bring to boil, simmer. In a few minutes skins start coming off. Take out & rub between tea-towels to complete stripping
CRANBERRY SAUCE - US
BOIL 2 cups sugar with 2 cups water uncovered ADD 1 lb (4 cups) berries, cook without stirring until they pop
CRANBERRY & RAISIN SAUCE for tongue or whatever – US
No one’s very keen on tongue any more but the sauce is good, it’s one of the very few recipes I’ve found in the US Good Housekeeping cookbook
16 oz cranberry sauce, 3 tabs chopped onion, 3 tabs butter, 1/2 cup stock, 1/3 cup raisins
Saute onions, ADD stock then cranberry sauce, then raisins, SIMMER 5 - 8 mins
FOIL BAKED TURKEY
Oven 225 C
BRUSH with butter, seal in foil, putting extra around tops of legs, wings, tail.
10 - 13 lb 2 ¾ to 3 hrs
14 - 17 lb 3 to 3 ¼ hrs
18 - 21 lbs 3 ¼ to 3 ½ hours
ADD the weight of the stuffing to the weight of the turkey when calculating cooking time
BAKE uncovered for last 30 mins
BREAD SAUCE
6 cloves stuck in a medium onion, bayleaf, 3/4 pt milk, 3 oz crumbs, salt, pepper, ½ oz butter, 2 tabs cream or yogurt
BOIL onion, bay in milk. COOL 10 mins, remove onion, bay ADD crumbs, SIMMER 10 - 15 mins, stirring occasionally, ADD butter, cream before serving
BRUSSEL SPROUTS
175 C 20 mins
1 - 2 lb sprouts, 6 - 7 qts water, 1 1/2 tsp salt per qt
BLANCH sprouts 6 - 8 mins, COOK in greased casserole with salt, pepper, 1 - 2 oz melted butter, covered with buttered paper, heating first on top of stove till sizzles
TONGUE
Soak pickled tongue overnight
BOIL 1 min, drain, rinse
COOK for 4 hrs covered in water + 4 sticks celery, onion, cloves, carrot, 32 tabs vinegar, 2 bayleaves, 12 peppercorns, bouquet garni
RINSE, peel from tip
COIL in dish
ADD 1 tsp gelatine sprinkled in 2 tabs stock to 1 pt stock POUR on tongue and chill overnight. Serve with cranberry-raisin sauce
Mrs BEETON’S CHRISTMAS CAKE
8 oz butter 8 oz sugar 1 tabs black treacle 4 eggs 10 oz plain flour
¼ tsp salt 1 tsp mixed spice ½ tsp ginger 1 tsp instant coffee
1 tsp vanilla 2 tsp rum 1 tsp almond essence 1 tsp baking powder
8 oz currants 8 oz sultanas 1 oz mixed peel 1 oz glace cherries 8 oz raisins 1 oz almonds
ie 2 lb 2 oz fruit in toto
GREASE, line pan. CREAM fat, sugar, add treacle. BEAT eggs, add small amount to mix, BEAT. Sift flour, salt, spices. ADD to creamed mix 1 tbs spiced flour, add little egg, beat, add 2nd tabs spiced flour. ADD rest of egg slowly, beat well between additions.
MIX coffee, vanilla, rum (or lemon juice), almond essence. Stir into mix. Sift baking powder into flour, AD to mix with dried fruit and nuts to which 2 tabs of spiced flour have been added.
MIX adding, water, milk, rum, whisky if necessary to give stif dropping consistency. Should not be dry. SPOON into tin, smoothing to avoid peaked centre.
BAKE 170o C 1 hr, then 140o C 1 hrs. If too brown, cover loosely with foil or greaseproof
ADD extra liquor while in store.
Cake glaze: STIR 5 oz Apricot preserve or red currant jelly with 1 tabs granulated sugar over moderate heat 2-3 mins till coats spoon and drops are sticky APPLY to cake while warm
CHRISTMAS PUDDING
From the Prestige pressure cookbook but you can make it old-style in an ordinary pan
2 x 1 lb 6oz (635g) OR 1 2lb pudding
4 oz each currants, raisins, sultanas, mixed peel
2 oz almonds 2 tsp mixed sice 2 oz flour salt 4 oz crumbs 4 oz brown sugar
4 oz suet grated rind lemon 2 tabs black treacle 2 eggs
1 tab brandy 1 tab rum milk
MIX and put in greased basins leaving 1” space at top. Cover with triple layer of greaseproof & foil POUR 2 ½ pts/ 1 ½ litres in pan, cookindividually or stacked – boil water, pre-steam 15 mins
REHEAT 20 mins at pressure
(if large 2 lb pud, 30 mins steam + 3 hrs cooking and reheat 30 mins)
CANDY
CREME GANACHE POUR TRUFFES – chocolate truffles
Makes 1.15 kg/2 lb 8 oz
Jane and James Xmas specialty but the recipe came from Charles
600 /1 LB 4 oz plain chocolate 200 g/7oz double cream
300g/10oz butter 50 ml/2 oz whisky, rum or kirsch
COATING:
300g/10 plain chocolate 50g/1 lb 1oz cocoa powder
MELT choc. BOIL cream 2 mins, leave to cool to 35-40C/95-104F
POUR onto melted choc. WHISK till combined
COOL to 20c/68F
BEAT butter 3 mins till v light, incorporate choc-ream while beating, then alcohol
Ready when smooty & v shiny.
SHAPE into balls, put on greaseproof paper and leave in Fridge 2 hours till set
MELT rest of choc. DIP balls into it, roll in cocoa COOL on wire rack, Fridge 1 hr before serving
PEPPERMINT CREAMS
Another of their specialties but from the Winnie the Pooh cookbook
Makes 3 dozen
1 egg white 12 oz(12 heaped tabs) icing sugar peppermint essence
WHISK white till frothy, beat in two-thirds of sugar with wooden spoon ADD essence.
TURN on clean surface, knead in remaining sugar. Halve and roll in rope 1 in thick.
DUST surface with icing sugar to stop sticking and cut in ¼ in slices, shaping into round
LEAVE to firm overnight or few hours