WEEKEND KITCHEN RECIPE SHEET 29th November 2015

Hannah Miles

My Great Grandma’s Recipe

Making Christmas is one of my family traditions – as I am sure it is in many other families. When the whole family is together in September or October, we make the Christmas Puddings in my Great Grandma’s crock pot, each of us taking a turn to stir three times with eyes closed and make a wish. Christmas Pudding wishes always come true!

There are many traditions surrounding Christmas puddings. They are meant to be made on Sunday, four weeks before Christmas, which is often given the name “stir up Sunday”, a reference to stirring the puddings. In times gone by, families would return from Church that day, all stir the pudding (from East to West in honour of the Three Wise Men!) and children would sing “Stir up, we beseech thee, The pudding in the pot; And when we get home We'll eat the lot.” A coin was hidden in the pudding before cooking and its finder when the pudding was eaten would supposedly receive great wealth. In my family, we still put silver threepenny bits in our pudding that have been passed down through the generations.

Other traditional additions to the pudding include a ring to foretell a marriage, a thimble for a lucky life (or that the finder would remain a spinster or bachelor forever depending on which tradition you believe), a wishbone to bring good luck and a small anchor for safe passage. Make sure that any items you place in your pudding are pure silver as alloy metals can react with the and fruit and will ruin the pudding!

We use the same recipe now that my Great Grandma used. My Grandma and I were talking about the pudding recently and she remembers eating it as a girl, made to this recipe. It is lovely to think of generations of our family all eating the same pudding on Christmas day over the years.

I know that many of you will already have your own family Christmas Pudding recipes, all equally delicious, but I hope that perhaps a few of you will have a change this year and try this recipe. We will be thinking of you all as we tuck into ours.

Preparation time 30 minutes, plus stirring and steaming Makes 2 puddings

½ lb/225g (vegetarian suet for those who prefer it) ½ lb/225g currants Hear the Weekend Kitchen with Nick, every Sunday morning at 11am on BBC Three Counties Radio www.bbc.co.uk/threecountiesradio Page 1 ½ lb/225g granulated ½ lb/225g sultanas ¾lb/340g 3oz/85g breadcrumbs 5oz/140g self raising flour 1 large cooking apple, peeled, cored and grated 1 large carrot, peeled and grated 3 large eggs Zest and juice of 1 large lemon A good rub of grated nutmeg ½ tsp mixed spice A pinch of salt ½ pint/300ml strong – I use Old Speckled Hen 3 tbsp brandy

Mixing the pudding is best done in a very large bowl. Something like a jam pan would be ideal as you need plenty of room to stir everything in. Place all the ingredients in the bowl and mix, making sure that everyone in the house has a stir and makes a wish. Cover with a tea towel and leave in a cool place for 24 hours to allow the flavours to develop.

Spoon the mixture into two pudding basins and cover the top with a double layer of greaseproof paper and foil, folded tightly to seal. Tie string round the top rim of the basin and over the top to make a handle so that the pudding can be lifted out of the pan easily.

The puddings will need to be boiled for at least 7 hours each but this can be done in stages, whenever you have time. Just keep the pudding in the fridge in between cooking sessions. Place the pudding in a saucepan quarter filled with water or in a sealed steamer above a pan of water. Remember to put your kitchen timer on to remind you to check the level of water in the pan every half hour so that the water doesn’t run out and the pudding burn as this would be a waste of all your hard work. The pudding should be a dark brown colour when cooked.

Puddings will keep for at least a year in a fridge so you can save one for next year. When you are ready to eat the pudding, heat in a pan of water (as above) for an hour to ensure that the pudding is warmed through. To serve, remove the greaseproof paper and foil cover and slide a knife around the edge of the bowl. Place a plate on top of the bowl and invert holding both the plate and the bowl tightly. Decorate the pudding with a sprig of .

To flambé, heat 1 tbsp of brandy in an old spoon over a flame. It will ignite so be ready to quickly tip over the pudding when it does and rush to the table so that your guests will see. Serve with brandy and brandy sauce!

Hear the Weekend Kitchen with Nick, every Sunday morning at 11am on BBC Three Counties Radio www.bbc.co.uk/threecountiesradio Page 2 Gluten–free Spiced Christmas

Stollen is a deliciously rich and buttery fruit bread, which is said to have originated in 14th- century Germany. Traditionally stollen are cooked in special pans, which give the loaves their classic shape, but if you haven’t got a stollen pan you can just shape the dough into a slightly triangular loaf on the baking sheet with your hands.

250 g gluten-free self-raising flour 3 teaspoons baking powder 3 eggs, beaten 75 g butter, melted and cooled 285 ml soured 100 g caster sugar 1 teaspoon vanilla extract 50 g pistachios, chopped 50 g pecans, chopped grated zest of 1 large orange 2 teaspoons ground cinnamon 1 teaspoon mixed spice 200 g marzipan, cut into small pieces 80 g sultanas 80 g raisins icing sugar, for dusting a 38 x 13-cm stollen pan, greased and lined, or a greased and lined baking tray

Makes 1 large loaf

Preheat the oven to 180˚C (350˚F) Gas 4.

Sift the flour and baking powder into a mixing bowl.

Add the eggs with 31⁄2 tablespoons of the melted butter, sour cream and sugar. Stir in the vanilla extract, pistachios, pecans, orange zest, spices, marzipan, sultanas and raisins. Spoon the batter into the prepared pan and then invert onto a baking sheet so that the dough is covered by the pan. If you do not have a stollen pan, shape the dough into a long oval loaf, about 35 x 20 cm, dusting your hands with flour as you work.

Bake in the preheated oven for 40–50 minutes, until the top of the stollen is golden, gently lifting away the pan (if using) to see if it is cooked. Brush the cooked loaf with the remaining melted butter and dust with icing sugar, which will be absorbed by the butter to give the loaf a sugary coating.

This stollen will keep for up to 5 days if stored in an airtight container.

Hear the Weekend Kitchen with Nick, every Sunday morning at 11am on BBC Three Counties Radio www.bbc.co.uk/threecountiesradio Page 3 White Chocolate Egg nog

My friend Lucy loves – such an old fashioned drink but a truly festive one. This is my hot chocolate version which I love to make for Lucy at Christmas served with classic German iced Lebkuchen.

Serves 2 3 egg yolks 2 tbsp caster sugar 500ml milk 100g white chocolate, chopped 1 tsp ground cinnamon Pinch of grated nutmeg 1 tsp vanilla bean paste or vanilla extract 60ml – 80ml rum (or more if you prefer!)

Equipment: 2 heatproof glasses, whisk

In a large mixing bowl whisk the egg yolks and caster sugar until thick and creamy. Place the milk and white chocolate in a saucepan with the cinnamon, a good grate of nutmeg and the vanilla and heat until the chocolate has melted, whisking all the time.

Bring the milk to the boil and then pour over the egg yolk mixture whisking all the time. It is easiest to have someone help you whilst you do this. Return the mixture to the pan and simmer until the drink starts to thicken then remove from the heat and pour in the rum.

Serve straight away in glasses or alternatively you can chill this drink and drink cold for equally delicious results.

Russell Bateman

Ox Cheek, Chorizo & Chestnut Stew

This is a great way of making a meal go a long way. The ox cheeks work perfectly here and are extremely good value from your butcher. The balance of flavours and textures is just lovely. If you don’t fancy them, you can use any stewing cut of beef.

1 ox cheek 4 chorizo 4 carrots 2 onions Hear the Weekend Kitchen with Nick, every Sunday morning at 11am on BBC Three Counties Radio www.bbc.co.uk/threecountiesradio Page 4 4 cloves of garlic 1 bag vac pac chestnuts 2 tablespoons plain flour 4 teaspoon smoked paprika ¼ bunch of thyme 1 bay leaf 375ml red wine 1 litres chicken stock

Mix the flour with the paprika and use it to dust the Ox cheek. Season the ox cheek with salt and colour it in a heavy bottom oven proof pan with a little oil.

Once coloured all over, remove and add the onions, carrots, garlic, chorizo and chestnuts. Colour lightly and add the ox cheek back to the pan.

Add the herbs and chestnuts and red wine.

Bring the wine down to a syrup and add chicken stock.

Bake in the oven with a lid on for 3 hours, until meat is completely tender.

Serve with a creamy Mashed Potato

**you can also cook this in a pressure cooker for 45 minutes

Prunes, Rum & Walnut Truffles

Very, very… very naughty. And very very rich. Serve these at the end of your festive meals and you will be everyone’s hero. Or give them as a festive gift to be equally heroic.

The lovely rum ganache can also be used to make perfect truffles. Just scoop it out with a melon baller and roll the balls in cocoa.

Stoned prunes Halved walnuts Melted dark chocolate

For the rum ganache: 30g dark rum 40g glucose 250g milk 50g whipping cream 400g inaya/ high quality dark chocolate 100g butter

Hear the Weekend Kitchen with Nick, every Sunday morning at 11am on BBC Three Counties Radio www.bbc.co.uk/threecountiesradio Page 5 Pinch of sea salt

Put the chocolate, rum and salt in a heat proof bowl Bring the milk, cream and glucose to the boil and pour over the chocolate mixture Stir in until all melted. While it is still hot, add the butter in small dice slowly, stirring constantly

Once all incorporated place in to the fridge to cool. Your ganache is now ready - place it in a piping bag.

Place a halved walnut inside each prune and pipe your ganache inside to fill the prune (you’ll need a small nozzle here). If you don’t have a piping bag, you can try to scoop the ganache in with a small spoon.

When all the prunes are plump and filled, pop them into the fridge.

Melt some chocolate and roll the prunes in them one at a time before putting the prunes onto parchment paper or a non stick baking tray.

Refrigerate until ready to eat.

Claire Dodd

Caramelised braised pork belly with star anise

Warming, spiced, economical, this is a wonderful dish. It requires a bit of prep but is well worth the work. If you don't want to use pork belly, you can use shoulder instead.

800g pork boneless pork belly, skin on if you want authentic Chinese gelatinous texture… skin off if you don’t! Cut into 1/2 inch cubes 2 tbsp caster sugar 200ml water 3 cloves of garlic, skinned and bruised but left whole 2 sticks of cinnamon 5 spring onions, finely chopped 3 whole star anise 1 x 3cm lump of fresh ginger, peeled and thinly sliced 100ml soy sauce 2 dried red chilli's (or to taste)

Serves 4

Serve with rice and an Asian green, such as Pak Choi

Hear the Weekend Kitchen with Nick, every Sunday morning at 11am on BBC Three Counties Radio www.bbc.co.uk/threecountiesradio Page 6 Put the pork in a saucepan and cover with water and bring to the boil. Boil for 2-3 minutes, then remove the impurities that have risen to the surface. Remove the pork with a slotted spoon and dry on kitchen paper.

Put the water and the caster sugar in a wide frying pan, and heat until the sugar just starts to brown, forming a caramel. Now add the pork, coating on all sides. Move around the pan for 3-4 minutes until nicely brown on all sides.

Transfer the pork and any sediment/juices from the pan to a large saucepan/casserole pot.

Cover with water and add the remaining ingredients, saving the spring onions until right at the end for garnish. Bring to the boil and then turn down to the lowest simmer. Simmer until the pork is meltingly tender. That will take around an hour and a half.

You can also cook the pork in a slow cooker on low for 8 hours.

Remove the pork and the spices with a slotted spoon, and reduce the liquid until it becomes a sweet sticky sauce.

Toss the pork back in the sauce and serve scattered with the spring onions.

Christmas Pudding Trifle

A lighter take on Christmas pudding… and a great way to use any left over pudding! The key lies in blitzing up the base and adding the alcohol to get those wonderful flavours.

100g leftover Christmas pudding 2 tbsp dried cranberries 1 tbsp of toasted nuts of your choice, pecan is my favourite, but brazil nuts or hazelnuts work well too. Zest and juice of 1 clementine/satsuma/or small orange 4 tablespoons sherry 200ml store-bought thick 100ml double cream, whipped Icing sugar for garnish

Serves 4

This looks pretty served in individual bowls if you have them. Leave a few cranberries and nuts for garnish.

Blitz the pudding, nuts and cranberries in a food processor for a few seconds to combine.

Hear the Weekend Kitchen with Nick, every Sunday morning at 11am on BBC Three Counties Radio www.bbc.co.uk/threecountiesradio Page 7 In a bowl, mix the pudding/fruit/nut mixture with the sherry and the juice and zest of the fruit.

Distribute this between 4 small bowls.

Top with custard, then the whipped cream. Finally a scattering of the reserved nuts and cranberries.

Dust with icing sugar and serve.

Festive Canapes with a Twist!

These are not recipes as such, more assembly!

Brie and cranberry 'Croque Monsieur'

4 slices of thick white bread 50g salted butter, softened 1/2 a small red onion, finely diced 100g good quality, ripe brie 1 tablespoon Freshly ground black pepper

Butter the bread well on both sides, then make two with the filling.

Press the bread firmly and toast in a wide frying pan on a low heat on both sides, until the bread is brown and the brie is melted.

Take out of the pan and leave to cool very slightly.

Cut off the crusts before serving and cut into 8 dainty triangles.

Mediterranean 'Devils on Horseback'

16 pitted prunes 50g manchego 8 thin slices of chorizo (I like the the spicy kind!) 8 slices of pancetta 1 tbsp rapeseed oil

Split open the prunes enough so you can shove a piece of chorizo and manchego inside, then squish back together. Wrap each prune in pancetta, securing with a toothpick. Lightly brush with oil. Fry until the pancetta is crisp. Great with a glass of sherry. Hear the Weekend Kitchen with Nick, every Sunday morning at 11am on BBC Three Counties Radio www.bbc.co.uk/threecountiesradio Page 8 Bloody Mary Soup with Vodka Marinated King Prawns

The trick with this one is to add the vodka at the very end, you maintain the alcohol that way!

8 cooked king prawns (the ones with the tail on look pretty), lightly seasoned and drowned in vodka. A carton of good quality tomato soup (NOT the creamy type) An extra really good slug of vodka

Heat the soup until warm. Once heated up, pour a really good slug of vodka into the soup.

Pour the soup into small espresso or coffee cups and “hang” a large prawn off the lip of the cup.

Serve immediately.

Hear the Weekend Kitchen with Nick, every Sunday morning at 11am on BBC Three Counties Radio www.bbc.co.uk/threecountiesradio Page 9