The Whole Christmas Feast!
The English Kitchen
The English Kitchen
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Ingredients

  • 15 1/2 pound fresh turkey
  • 2 onions, peeled and halved
  • 1 lemon quartered
  • 2 1/2 ounces soft butter (a generous 1/4 cup)
  • of
  • 3 TBS finely chopped fresh sage
  • 2 TBS plain flour
  • 7 fluid ounces) Marsala wine
  • can
  • 14 to 18 fluid ounces of hot chicken stock (a generous 2 cups)
  • jelly
  • 3 of the onion halves and the lemon into the cavity. Season inside well with salt and pepper. Cover the roasting tin tightly with foil, making sure you leave plenty of space for the air to circulate around the turkey, but making sure the foil is tightly placed so that no steam can escape. Roast for 4 hours.
  • 2 TBS of it. Place the 2 TBS of fat back in the roasting tin. Place the tin over medium low heat. Cook and stir to scrap up the solids from the bottom. Stir in the flour, continuing to scrape the bottom of the pan for about 2 minutes. Add the marsala or Madiera and bring to the boil. Measure the reserved turkey juices. You should have about 500ml (about 2 cups). Make up with hot chicken stock to give you the required amount. Pour into the tin with the cooked flour. Cook and stir, bringing it to a boil. Reduce the heat and simmer for several minutes, then whisk in the cranberry jelly. Keep warm until ready to serve.*Sage, Chestnut and Apple Stuffing*
  • olive oil
  • 1 large free range egg
  • 1/2 bunch of fresh sage leaves, picked and chopped coarsely
  • 125 g of soft bread crumbs (about 2 cups)
  • 750 g of good quality sausage meat (a generous pound)
  • 250 g pack of vacuum packed chestnuts (about 1 cup)
  • 2 onions, peeled and coarsley grated
  • 2 apples, peeled and coarsley grated
  • 25 thin rashers of smoked streaky bacon
  • 50 small chipolata sausages (thin sausages)
  • half
  • 150 g of drippings or Goose fat (about 1/2 cup)
  • thyme
  • 10 large floury potatoes, peeled and quartered (King Edwards, Maris Piper)
  • large
  • Sea salt
  • 15 minutes, then drain well in a colander. Leave to dry and then shake them up a bit, to give them some rough edges.
  • one
  • 10 minutes. Remove from the oven and carefully pour the dripping through a seive into the pans, dividing it equally if using two pans. Discard the herbs. Return the pans to the oven for another 5 minutes. Remove from the oven again and carefully add the cooked potatoes, one by one. (The fat will be really hot) Season with some sea salt. Return to the oven and roast for 35 to 40 minutes, until crisp and golden, turning every 10 minutes or so and sprinkling with more seasalt half way through the cooking time. Remove with a slotted spoon to some paper kitchen toweling to drain somewhat and then serve immediately.*Simple Red Cabbage*
  • 10 to 12Printable Recipe
  • olive oil
  • 1 tsp fennel seeds, lightly crushed
  • 2 red onions, peeled and finely sliced
  • onions
  • slice
  • 3 sprigs of thyme
  • 1 red cabbage,, trimmed and then shredded with a knife into thin strips
  • 300 ml of chicken or vegetable stock (a generous cup)
  • 60 ml of Balsamic vinegar (about 1/3 cup)
  • 1 dessert spoon of red currant jelly
  • medium
  • 30 minutes. The cabbage should be tender and soft. Tip in the vinegar and red currant jelly. Raise the heat to medium and cook for about 10 minutes longer, until almost all of the liquid has evaporated and the cabbage is sweetly soft and delish. Taste and adjust seasoning as needed. Keep warm until ready to serve.*Bread Sauce*
  • 6 cups)
  • 1/2 onion
  • 1 bay leaf
  • 10 cloves
  • 250 g of fresh white bread crumbs (about
  • 4 cups
  • freshly grated nutmeg
  • fine
  • salt
  • 10 minutes. Strain the milk into a clean pan, discarding any solids. Stir in the breadcrumbs and cook gently for 10 to 15 minutes. Season to taste with freshly grated nutmeg and some fine seasalt. If you like a thinner sauce, you can run it through a coarse seive.*Christmas Chutney*
  • minutes
  • Season
  • Chutney
  • 3 cups fresh cranberries
  • 1 cup sultanas
  • 1/2 cup chopped candied peel
  • 1/2 cup chopped peeled onion
  • 3 cloves of garlic, peeled and crushed
  • 1 cup white vinegar
  • 1 cup water
  • 1 cup white sugar
  • 1 cup dark brown sugar, packed
  • 1/4 cup lemon juice
  • 2 tsp salt
  • 2 whole cloves
  • 2 tsp celery seed
  • 1 tsp ground ginger
  • 1/2 tsp dried chilies
  • chilies
  • 45 minutes. Pour into hot sterilized jars and seal. Process in a hot water bath for 15 minutes. This will keep for up to a year. You can, of course, just put it into jars for giving away and immediate use, but if you do want to keep it longer, you really must process it in the water bath. Enjoy!FESTIVE CHRISTMAS PUDDINGS
  • 4 fine glasses with stems
  • 8 to
  • 12 small plain meringues
  • 250 ml of double cream, chilled (1 cup)
  • 2 TBS icing sugar
  • 400 g sweet vanilla flavoured chestnut puree
  • chocolate sprinkles (optional)
  • 160 g fruit mincemeat (1/2 cup)
  • 50 g of dark eating chocolate, chopped coarsely (about 2 ounces)
  • cocoa
  • 150 g of butter, chopped coarsely (2/3 cup)
  • 3 large free range eggs
  • 75 g soft light brown sugar (1/3 cup packed)
  • 75 g plain flour (1/2 cup)
  • 35 g of self raising flour (1/4 cup)
  • 1 TBS cocoa powder
  • 150 g of dark eating chocolate, chopped coarsely (6 ounces)
  • 80 ml double cream (1/3 cup)
  • cream
  • 2 TBS dark rum
  • 6 holes of a 1 TBS ice cube tray. Freeze for at least 3 hours.
  • ice cube
  • 270 g of mincemeat (1 cup)
  • 250 ml of double cream (1 cup)
  • 180 ml of whole milk (3/4 cup 2 TBS caster sugar
  • 1/2 tsp vanilla extract
  • 2 large free range eggs
  • 35 minutes until set. Remove from the oven and remove the cups from the roasting tin and allow to stand for 10 minutes before serving. Dust with icing sugar just prior to serving.*Glace Fruit Cakes with Ginger Syrup*
  • 105 g slivered almonds (3/4 cup)
  • 90 g butter, softened (3 ounces)
  • 2 tsp finely grated lemon zest
  • 165 g caster sugar (3/4 cup)
  • 75 g self raising flour (1/2 cup)
  • 110 g plain flour (3/4 cup)
  • 80 ml milk (1/3 cup)
  • 4 slices glace pineapple, chopped coarsely
  • 70 g red glace cherries, halved (1/3 cup)
  • 70 g green glace cherries, halved (1/3 cup)
  • 75 g coarsely chopped candied ginger (1.3 cup)
  • 70 g of slivered almonds (1/2 cup)
  • 180 ml of water (3/4 cup)
  • 165 g of caster sugar (3/4 cup)
  • 1 inch piece of fresh ginger, grated
  • 25 minutes, until risen and a toothpick inserted in the centre comes out clean.
  • 5 minutes or so until the mixture is slightly thickened.
  • slightly
  • 1 vanilla pod
  • 430 ml of whole milk (1 3/4 cups)
  • 600 ml of double cream (2 1/3 cups)
  • 180 g of white eating chocolate, coarsely chopped (6 ounces)
  • 8 large free range egg yolks
  • 165 g caster sugar (3/4 cup)
  • 130 g dried cranberries (1 cup)
  • 2 TBS brandy
  • brandy
  • 140 g unsalted shelled pistachios (1 cup)
  • 2 tsp vegetable oil
  • 50 g of the chocolate. Bring to the boil, then remove from heat.
  • 20 minutes. At the end of that time, strain into a shallow container, such as an aluminium baking tin. Cover with foil and then freeze until almost firm.
  • 15 minutes. Stir this mixture with the nuts into the ice cream the last time you beat it. Spoon the ice cream into 8 (180ml/3/4 cup) molds. Cover and freeze for 3 hours, until firm.
  • 3 ounces crisp rice cereal (3 cups)
  • 50 g of good quality milk chocolate (I use Green and Blacks) (About 2 ounces)
  • 50 g of good quality dark chocolate (Again Green and Blacks) (About 2 ounces)
  • sifted icing sugar

Instructions

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