Magical Christmas

East Coast – Magical Christmas

I say this every year but I really cannot believe Christmas is basically right here… ( and what a year we have all had)

I wonder are a lot of you guys in the same position as me in that I’m really not sure this year where I am spending Christmas, its changing on a daily basis (or twice daily) because of our weather situation.

We have lived in Wickow Town for the past 13 years and I have never ever seen snow like I have seen over the past 24 hours. On Tuesday morning the 22nd of December I woke to a white blizzard outside our windows spreading right up the hills and out to sea, quite incredible to see but also debilitating.

This Christmas in Ireland its all about improvisation and particularly in the counties of Ireland that have been hit badly by our weather,

So don’t panic if you haven’t got it all under control, check back to the past few weeks recipes and as we say chillax… pop on the Christmas Music make a cuppa… or pour a glass of wine and if you cannot get out to do grocery shopping have a good look in your freezer, fridge & store cupboards, you will be surprised what you can turn into simple starters, lunches, etc. and also clear out at the same time...

If you can get out to the shops and are cooking this Christmas, plan a few menus and write the shop list, this way you will save Time and Money!!

Wishing all of you a safe happy Christmas & a wonderful 2011. In January I am looking forward to chatting about delicious soups & low budget dinners. Stay warm xx

Best Wishes to you and yours…

Siobhan @ Donellis

East Coast – Magical Christmas Dinner

Fantastic Potatoes with sticky parsnips…

Serves 6

These really are tasty because with this method you get the crispy bit on the outside and the melty sweet bit inside… just Fab…

10 potatoes peeled & cut into large chunks

4 medium parsnips peeled , & cut into sticks

1 medium bulb of garlic broken into cloves

Small handful rosemary

2 lg. Tablespoon of honey

3 tbls Extra Virgin Olive Oil

Preheat your oven to 200, fan 180, gas 6.

Cook potatoes in a pot of cold, salted water and bring to the boil when it begins to simmer add the parsnips… cook for a further 5 mins, drain and steam until dry.

Transfer to a roasting dish, sprinkle the garlic cloves thru the veg… add the warmed honey & drizzle enough olive oil to make the veg glisten. Cook for about 20 mins and check they are cooked through by inserting a knife to ensure soft in the centre.

Festive Potato Gratin…

Fantastic Dish that can be cooked 2 days before & stored in the fridge ready for reheating

1 deep baking or Pyrex dish about

30cm x 30 & 7cm deep

10 potatoes peeled & sliced thinly

(evenly or they wont cook properly so take your time)

5 generous handfuls of baby spinach

4 roast peppers sliced into strips

½ litre of cream

3 handfuls of mozzarella

2 cloves of garlic chopped vv finely

Cover the bottom of the dish with a layer of potatoes.

Spread a handful of the spinach & peppers on top and continue to layer up the dish with potatoes, spinach, peppers until it is packed tightly.

Meanwhile heat the cream with the garlic over a low heat until just hot and the garlic has infused nicely.

4. Pour over the gratin, scatter the top with mozzarella cheese and pop into the oven @ 180 for 1 hour, you need to check the centre of the dish to ensure the potatoes are cooked through and if not pop back in for a further 15 mins.

When cooked, leave to cool with a weight on top of the gratin (this will compress it and allow you to slice into whatever shape you wish) An easy weight to use is place a baking tray on top of the gratin with a saucepan of cold water weighing it down… Leave to compress until cold enough for the fridge…..

Festive Tips for Cooking the Bird!!

If you are using a frozen turkey ensure it is thoroughly defrosted before cooking. The safest way to defrost a turkey is in the bottom of your fridge.

Remove about hour hour before you are ready to begin prepping the Bird, to bring to room temperature.

If you are buying a fresh turkey also need to store it in your fridge. Remove about hour hour before you are ready to begin prepping the Bird, to bring to room temperature.

Weight: Check the number of people you have coming for Christmas lunch and then also that they all eat turkey as you only want enough plus leftovers next day.... and also you need to ensure it fits in your oven

It is also good to bear in mind that the bigger the turkey the longer it takes to cook for example

4.5kg turkey will take 4 hours 17minutes to cook unstuffed, however if you decide to stuff this size turkey it will take 5 hours 23 mins to cook. This will feed 6 to 8 people plus left overs...

Preheat the oven to 180c/350f/Gas 4

Pop the turkey into a large roasting dish – breast side up

Cover the breast with lots of Real butter & season with some salt & pepper, prior to cooking, this is very important to maintain the succulence of the turkey, I also drape maple cured bacon over the top of the breast... this is another layer of protection from drying out...

If you are stuffing the turkey, loosely pack the stuffing in the cavity, the stuffing should weigh no more than 10% of the actual weight of the unstuffed bird

Now wrap the turkey in greaseproof paper and cover that with tin foil, it will be like a little tent, this will ensure the moisture is continually retained.

Each hour, remove the turkey from the oven and baste the turkey in its own juices....

Keep the oven door closed as mush as possible to keep it at the right temperature

Half an hour before the turkey is due to be fully cooked, remove the tin foil and greaspoof paper to brown the turkey..

If you are cooking a stuffed turkey, the centre of the stuffing should also be piping hot as this is the slowest part of a stuffed bird to cook

WWW.Safefood.eu - Cooking Calculator

How do we know its cooked Insert a thin skewer into the thickest part of the leg, remove it and press it flat against the skin of the turkey to see if the juices run clear. If you happen to have a meat thermometer you can also use this to check the temperature is above 75 degrees.

For the tastiest and juiciest turkey, all the bird to rest for at least half an hour, cover with the foil and a thick clean towel, this basically seals the moisture and also the turkey settles and stays hot.

It’s also a lot easier to carve!

If you do not have a fan assisted oven then we recommend that you do not stuff your turkey. With these other ovens, the safest way to cook your stuffing is on a roasting dish or tray separate from the turkey.

Stuffing… as wild as your imagination…

No need to weigh just use your hands to measure and taste to adjust the seasoning…

6 handfuls of breadcrumbs, 2 onions sliced and lightly cooked, 1 tablespoon sage & parsley, 2 generous tablespoons of melted butter

6 handfuls of breadcrumbs, 1 handful of cranberries, 1 apple, 1 tablespoon parsley, sage, rosemary & thyme 3 generous tablespoons of melted butter.

6 handfuls of breadcrumbs, 2 handfuls of chestnuts, 1 handful of chopped Pancetta, good glug of olive oil, 1 egg lightly beaten, knob of butter, pinch of nutmeg, zest of 1 lemon.

Pop into foil or a baking tray covered and cook @ 180 for 30 mins

Wok Tossed Brussels Sprouts w Chestnuts & Pancetta

20 Brussels sprouts cut in half

2 handfuls of chestnuts

3 slices of pancetta cut into bit sized pieces

1. Steam the Brussels sprouts for 3 mins.

2. Heat a non stick wok with a little oil….

3. Pop the brussels sprouts into the wok

4.2 mins later toss in the chopped chestnuts & pancetta and cook for a further 2 mins…

Serve immediately

Festive Entrees and Starters

East Coast –Festive Entrees/ Starters…

The Simplest…

Melon with Parma Ham & Dried cranberries

This is best served soon after plating…

Half the melon & scoop out the seeds

Slice melon into slices and then into large cubes

Pop about 6 pieces onto individual plates

Carefully drape a few slices of Parma Ham on top of the melon

Scatter about 6 dried cranberries per plate

Mixed salad leaves with crumbled Stilton cheese, Pinenuts & Semi Sundried Toms..

– serve it with crusty bread

This is best served soon after plating…

1 handful of baby leaves pp

1 tbls of stilton cheese pp

1 teasp of pine nuts pp

3 or 4 Sunblushed toms pp

1 tbls of olive oil pp

1 teasp of lemon pp

1 teasp of balsamic pp

Combine the olive oil with the lemon & balsamic …you could give it a good shake up in a clean sterilized jar. This is your dressing… Can be made 2 days in advance & left in the fridge.

Pop the leaves into a bowl, sprinkle with the dressing and gently toss or just shake the bowl, you can get a very nice even coverage of the leaves using this technique.

Pop the leaves into bowls/plates

Crumble the Stilton using your finger tips .

Scatter the Stilton, sundried toms & pinenuts over the leaves

This is a fantastic easy but tasty salad.. a great starter prior to the main event… the Stilton could easily be substituted for goats or buffalo mozzarella cheese…

Smoked Salmon, Dill & Lime Pate

200g smoked salmon

150g cream cheese

Juice of 1 lime

4 teasp of dill

Salt & black cracked pepper

Pop the cream cheese & lime juice in a blender and whiz until smooth

Next pop in the smoked salmon & dill until you reach the consistency you like…

Season with salt & pepper to taste

Serve in little pots garnished with fresh dill and with toasty bagels, pita breads or simply brown bread on the side with a slice of fresh lime!

Keeps for about 4 days in the fridge….

Donellis Festive Ideas....

The Festive season seems to start earlier and earlier each year, however I can really only get into the season when December hits and then I love it and begin to plan the next month of festivities.

So read on because I will share some lovely festive ideas & canapé ideas with you that you could either use at home over the festive season or make extras and use as delicious foodie pressies.

Quick & Easy Ideas for Festive Drinks

Crostini.. slices of French bread, ciabatta or any form of crusty loaf, 1 day old … drizzle with olive oil a rub of garlic and bake on a tray @ 180 in the oven for 7/8 mins until slightly brown… cool and store in an airtight container for 5 days..

Puff Pastry… buy the ready rolled out sheets and simply cut into little squares or be very festive and buy a star cutter– brush with egg and bake @ 170 for 6/7 mins until brown… cool and store in an airtight container for 3 days..

Pita bread , cut into bite sized pieces drizzle with olive oil and bake in the oven @ 170 for 4 mins.

Some simple ideas to pop on your bases....

• Goats cheese, roast peppers & pesto
• Smoked or barbequed salmon, dill, lime, Mayo
• Brie topped with slices of pear
• Prawns mixed with coriander and sweet chilli sauce
• Basil pesto, semi sundried tomatoes, buffalo mozzarella
• Roast peppers drizzled with olive oil & Parmesean Cheese
• Pan fried mushrooms with parsley, lemon, garlic & 1 tablespoon of cream..
• Rocket & feta cheese with a grating of orange rind
• Spicy Tuna, 1 small can drained tuna, mixed with flat leaf parsley, 1 tablespoon Dijon mustard & 2 tablespoons of sweet chilli sauce.

Pates, Smoked meats, fish, cured salamis etc. are also fantastic simply topped on these little bread slices, or puff pastry stars..

Gourmet Crisps, tortilla chips , pitta bread squares,

Sliced carrots & celery make a delicious healthy alternative

Serve with some homemade dips...

Tzatzki

1 cucumber

200g plain yoghurt

3 tablespoons fresh mint chopped

2 cloves of garlic bashed

1 tablespoon lemon juice

Keeps for 2/3 days, covered in the fridge

Cut the cucumber lengthways and then finely chop one half and grate the other. Combine yoghurt, finely chopped garlic, mint , lemon juice and cucumber. That’s your dip…..

Olive Tapenade

400g kalamata olives, pitted

2 cloves garlic

2 anchovy fillets drained (optional)

2 teasp Dijon mustard

1 tablespoon lemon juice

¼ cup olive oil

Place all these ingredients in blender and process until smooth.. transfer to a jar and cover with oil… keeps in the fridge for about 2 weeks. Great as a dip with pitta bread, warmed and cut into rough pieces.

Warm Honey roasted nuts

500g mixed nuts,

for example: almonds, brazil, pecans, macadamias, cashews

175g honey

1 tablespoon of curry powder

1 teasp ground cumin

Preheat oven to 150 – combine all the ingredients in a small pot over low heat. Then simply spread the nuts on a baking tray lined with baking paper ( or you will have a nice job scrubbing the tray) bake until golden brown. This takes about 15 minutes.. Transfer to bowls and serve..

Buy a carton of Mixed olives…. Drizzle them with olive oil, squeeze of lemon juice and maybe some rosemary.. or toss with semi sundried tomatoes, and chunks of feta cheese.

Or get a large plate, platter or tray and arrange all of the above …

Limoncella/Limoncello

Limoncella is a traditional lemon liqueur, originating from the Amalfi Coast in Italy. Thanks to an old Italian Friend of mine, many years ago I managed to persuade her to part with her Uncle’s Limoncella Liqueur recipe its actually a vv simple recipe and uses few ingredients.

Keep Limoncella in the freezer, its fab as an after dinner drink in a little shot glass. Or pop a nip in sparkling wine with a strawberry!!!

You just need a little time and patience ... the end result is worth it...

8 unwaxed lemons

500ml of vodka

2 cups of caster sugar

2 cups of water

Soak the lemons in cold water for 1 hour, remove and dry well.

Get yourself a very sharp knife and very finely peel the lemons, ensuring no pith is attached.

Pop the peel into a large jar and cover with 350ml of vodka. Cover and allow to stand in a cool dark place for 3 days.

3 days later............

Pop the sugar into a pot with 2 cups of water, combine well and bring to the boil.

Reduce the heat, and simmer for 20 mins. Allow to cool completely.

Add the syrup to the vodka/peel mixture and combine really well.

Allow to stand again in a cool dark place for 2 days.

2 days later again.....

Add the remaining vodka, 150ml to the jar. Allow to stand again in a cool dark place for 2 days.

2 days even later.....

Filter the mixture through muslin and use a funnel to pop the liquid into a bottle.

I purchase some of those flip top bottles and it looks great in them...

Stand for 1 week before using.

Cranberry port and orange relish

450g Cranberries

Juice and zest of 3 oranges

1 piece of fresh ginger peeled and halved (bout the size of your thumb)

75g caster sugar

3tbs port

1. Heat the cranberries, orange juice, port, ginger and sugar in a saucepan stir until sugar has dissolved.

2. Bring to the boil and stir again, cover and simmer for 5 mins.

3. When cool remove the ginger.

4. Pop into a clean sterilised jar and store in the fridge

Apple & Walnut Marmalade…

Delicious with cheeses..

450g red eating apples

60g unsalted butter

juice and zest of unwaxed lemon

75g soft brown sugar

125g walnuts chopped roughly

2 tbs of brandy

1. Cut apples into quarters.. don’t peel… take out core and cut quarters up into little pieces…

2. Melt butter and add lemon, sugar and apples, Simmer for about 15 mins stirring occasionally, until apples are cooked but not falling apart.

3. Turn up the heat to cook off the excess liquid.

4. When the mixture is cool, add the walnuts.

5. Transfer to a sterilized jar and store in the fridge for about 1 week.

Wonderful Italian Chocolate Christmas Cake

A rich chocolate cake with the festive flavours of cinnamon, orange & brandy

225g dark chocolate

25g unsalted butter melted and cooled

2 tablespoon v fine breadcrumbs

125g whole blanched hazelnuts

125g walnut pieces

5 drops of vanilla extract

65ml brandy

1 teasp cinnamon

200g golden caster sugar

5 large eggs separated

1 large orange, scrubbed under warm water and the peel without pith

remove with a potato peeler and very finely chop

8 in loose bottomed tin

Pre-heat the oven to gas mark 4 350 or 180

1. Begin by buttering the cake tin generously, then sprinkle the inside with breadcrumbs, shaking off any excess.

2. Pop the hazelnut and walnut pieces in a food processor, then break the chocolate into small pieces and add to the nuts. Pulse the machine on and off until the mixture is of a grainy consistency, but not finely ground.

3. Transfer the mixture to a large bowl and stir in the vanilla extract, brandy cinnamon and melted butter and sugar mixing thoroughly.

4. Now gradually add the egg yolks, mixing in very well and finally add the orange peel.

5. Next whisk the egg whites to the stiff peak stage but not so thick that they become dry. Gently fold them into the chocolate mixture with a large metal spoon a few tablespoons at a time.

6. When all the eggs have been folded in spoon the mixture into the tin and bake in the oven of the centre shelf for about 1 hour to 1 hour 10 mins.

7. Cover the cake loosely with baking parchment for the last 10 mins to prevent it becoming too brown.

8. Remove – leave in the tin for a few mins then pop out to cool on a wire rack.

9. You can put some chocolate icing on this cake however I think it looks just fab to decorate with a sprig of holly or some little red berries & a dusting of icing sugar.

10. This cake freezes perfectly and keeps in the fridge wrapped in parchment & foil for about 2 weeks.. if you can resist it…..

Food to keep you warm!!!

We really need lots of hot food during this incredibly cold spot we are having!! I urge you all to stay warm and get cooking some of these really simple but satisfying meals that will keep you going during this cold spot!!

Really quick Tuscan Bean Soup

2 cans of chopped Roma tomatoes

Yellow pepper

1 red pepper

2 sticks of celery

2 Carrots

1 red onion

1 clove of garlic

½ small red chilli

All roughly chopped,

1 cup of veggie stock

1 can of kidney beans or Chick peas

( whatever beans you have in stock will do the job)

Saute all the veggies including the garlic and chilli in the veggie stock add tomatoes and cook uncovered for 105 mins, then add drained kidney beans and cook for a further 5 minutes .. and there you are the quickest soup you can imagine!! No effort & practically zero fat.

Donelli’s Minestrone Soup

This soup is really a meal in itself, it’s wonderfully filling, warming and satisfying and is so versatile. It will keep in the fridge for about 4 days and freezes perfectly. You can also either have this as a purely vegetarian soup or with chorizo sausage, bacon or Pancetta. Serve with crusty bread for the perfect lunch or how about a fireside supper!!

1 can Borlotti Beans

1 canHaricot Beans

1 large onion chopped finely

3 celery stalks halved then sliced

2 carrots sliced

1 courgette halved then sliced

1 red pepper cubed

1 yellow pepper cubed

2 cloves of garlic crushed and chopped

400g chopped tomatoes whizzed

2 litres veggie stock

1 handful of basil leaves torn

1 teaspoon of smoked paprika

150g orza or other small pasta shapes

2 tablespoons of olive oil

To Serve....

2 tablespoons of shaved Parmesan cheese

2 tablespoons of basil pesto

Optional:

2 tablespoons of chopped chorizo sausage

2 tablespoons of bacon or Pancetta

Method

Heat 1 tablespoon of olive oil & sweat the onion over medium heat for about 2 mins. Then add the garlic, celery, peppers and continue to sauté for about 2 mins, add your carrots remainder of olive oil & ½ teasp of smoked paprika and sauté until combined.

Combine your pureed chopped tomatoes & stock and add to the veg mixture, cook uncovered for about 10 mins, then add the pasta, courgette & beans & remainder of smoked paprika. Continue to cook for a further 10 mins until pasta is al dente. Season with salt n pepper and scatter with torn basil leaves.. Ladle into bowls and top with shaved Parmesan and or a teasp of basil pesto.

Donellis Roast Carrot & Parsnip Soup

750g carrots roughly cubed

500g parsnips roughly cubed

200g potatoes roughly cubed

2 cloves of garlic

3 tablespoons of olive oil

2 litres of veggie stock

Salt n pepper to season

4 tablespoons of cream

1 tablespoon of chopped herbs

Heat oven to 180 – place carrots, parsnips, potatoes & garlic on a baking tray and drizzle with the olive oil. Cook for about 15 mins until veggies are soft. Transfer to a pot with warmed veggie stock cook for a further 5 mins and then puree with a hand blender to your desired consistency… season to taste, Transfer to bowls and swirl a little cream on top with some freshly chopped herbs. Delicious served with brown bread or try pita bread.

Jambalaya

Jambalaya is a simple rice, vegetable, bean and meat dish in one pot. It originates from Louisiana and is loosely related to the Spanish dish paella. It is extremely simple and cost effective to cook and there are also so many varieties that you can have a lot of fun experimenting.

Vegetarian Jambalaya

1 can of plum tomatoes

250g veggie stock

250g white rice or wild rice

2 cloves of garlic crushed

1 red chilli finely chopped (optional)

1 dash of cayenne pepper (optional)

Or a tablespoon of chilli sauce

1 can of beans, (whichever type you have) drained & rinsed

1 pepper, 1 onion, 1 courgette, 2 sticks of celery, chopped

Or whatever combination of veggies you have @ home

2 Spring onions sliced diagonally for garnish

Glug of olive oil

1. Heat a tablespoon of oil in a large saucepan and sauté the celery, pepper, onion & courgettes for 2 mins then add the garlic & chilli and cook for a further minute over low heat.

2. Pop tomatoes and veggie stock into the pot and bring to the boil.

3. Stir in the rice and continue to simmer for 15 mins or until rice is almost soft.

4. Pop the beans into the mixture and heat through.

5. If at this stage the rice has absorbed all of the liquid add a little water.

6. Transfer to a large warmed serving bowl, garnish with the chopped spring onion and serve immediately.

If you would like to make a chicken, prawn or sausage Jambalaya, sauté the chicken with the veggies and continue as normal.

If using prawns or shrimps add in with the beans as they will only need 5 mins in the mixture to cook.

If you have chorizo sausage, add in at the bean stage also.

Creamy Pasta Bake

Serves 6

375g of pasta shells – penne etc.

1 onion chopped

2 garlic cloves, chopped

1 large handful of mushrooms

2 large handfuls of bacon cooked and chopped (optional)

or 2 cans of tuna drained

1 red peppers cut into small bite sized pieces

2 cup of grated cheese

3 tbls of flour

3 cups of warm milk

3 cups of breadcrumbs

4 tbls of melted butter

Method

1. Preheat the oven to 180

2. Fry the onion, pepper and garlic in a little oil until soft.

3. Add the mushrooms and cook for 4/5 mins until browned

4. Pop in the cooked bacon and stir to combine (wait if using tuna)

5. Sprinkle the flour over the mixture and stir through

6. Add the milk, keep stirring over the heat until the sauce begins to boil, reduce to a simmer for 5 mins.

7. Meanwhile cook the pasta according to the pack instructions

8. Add the grated cheese( add tuna if using )to the sauce

9. Drain the cooked pasta and mix with the sauce

10. Pour into a large ovenproof dish and spread out evenly

11. Mix the breadcrumbs with the melted butter and sprinkle over the pasta.

12. Bake for 30 mins until golden brown and serve with salad.

Spaghetti with meatballs

500g minced beef

1 handful of breadcrum bs

1 onion finely chopped

2 cloves of garlic finely chopped

2 tbls tomato paste

2 eggs whisked

Salt & Cracked black pepper

½ cup of flour

Glugs of olive oil

1. Heat a non stick pan and cook the onion for 1 minute then add the garlic and cook for a further minute.

2. Pop the minced beef, breadcrumbs, onion, garlic, tomato paste, & eggs into a bowl. Use your hands to mix these ingredients well together.

3. Roll level teaspoons of the mixture into balls and dust lightly with the flour shake off the excess.

4. Heat the oil in a deep frying pan and cook the meatballs in batches, turning frequently until browned all over. Drain on paper towels

Meanwhile make the sauce….

Tomato Sauce

2 cans of tomatoes chopped

1 tbls of olive oil

1 onion finely chopped

2 cloves of garlic finely chopped

2 tbls tomato paste

125 ml veggie stock

½ glass of red wine

2 teasp sugar

1 handful of fresh basil leaves

500g spaghetti

Grated parmesean cheese

1. Puree the tomatoes with a hand blender or processor.

2. Heat a non stick saucepan with some olive oil add the onion and cook over medium heat until soft and lightly golden, add the garlic and cook for 1 minute. Pop in the wine and cook for a further minute

3. Add the tomatoes, sugar, veggie stock & paste to thepan and stir to combine.

4. Bring the mixture to the boil & simmer for 30 mins.

5. Pop the meatballs into the mixture and simmer for 15 mins.

Cook the spaghetti according to the instructions…

Transfer the drained spaghetti to a warmed large serving bowl, spoon the meatballs over the spaghetti and scatter with grated parmesean cheese.