Have you any favourite menus for the festive season to share?
From Good Housekeeping 2003, I found this one for stuffing. Brilliant and delicious.
Cranberry and Lemon Stuffing Balls
25g (1oz) butter 1 large onion peeled and finely chopped 1 garlic clove, peeled and crushed 450g (1lb) good quality Lincolnshire Sausages 4tbsp freshly chopped parsley ( I normally leave out) 2 tbsp freshly chopped sage Zest of 2 lemons (Use rest of lemon in G&T) 1 tbsp brandy or Calvados (optional it says) 75g (3oz) dried cranberrys
These freeze in advance and cook from frozen
1. Melt the butter in a pan and saute the onion for 10 minutes until soft not browned. 2. Add the garlic and cook for further 1 minute. 3. Put into a largish bowl to cool. 4. Squeeze the sausage meat from the casings into the bowl with the onion. 5. Discard the sausage skins. 6. Add the parsley, sage, lemon zest, brandy and cranberrys. 7. Mix well to combine. (I didn't find any seasoning necessary) 8 Shape into 18 balls and place into mini muffin cases. 9. Cover and freeze for up to 1 month.
10. Pre-heat oven to 190°C, (170°C fan oven) mark 5. 11. Bake stuffing balls from frozen for 35 to 40 minutes.
Measure with a micrometer. Mark with a pencil. Cut with an axe.
Posted - 11/12/2007 : 15:29
I seem to remember we had some recipes for Christmas cake a couple of years ago. I'll find the posting and bring it up again
Posted - 11/12/2007 : 17:39
I had a Xmas lunch today at the Dunkenhalgh with turkey and a "Haggis and walnut stuffing" . TYhe stiuffing was the best thing about the meal. Nolic