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Cooking - Cxp3-01-HOLIDAY Cooking.Qxd 2/5/10 10:55 AM Page 3 express cooking - Cxp3-01-HOLIDAY cooking.qxd 2/5/10 10:55 AM Page 3 World Wide Publication & Distribution: STANDARD INTERNATIONAL PRINT GROUP WWW.STNDPUB.COM Holiday Cooking e-pub introduction © STANDARD INTERNATIONAL COPYRIGHT LEASING Publisher Simon St. John Bailey Editor-in-chief Susan Knightly Choosing the menu is part of the excitement Prepress in the lead-up to a holiday celebration. Will it Precision Prep & Press be the traditional roast turkey, ham, lamb or beef, or are you seeking for a different option? Whatever your preference, you’re sure All rights reserved. No part of this book may be stored, reproduced to find it here. or transmitted in any form and by any means without written permission of the Publisher, except in the case of brief quotations embodied in critical articles and reviews. ISBN 9781600816284BAN November 2016 Cxp3-01-HOLIDAY cooking.qxd 2/5/10 10:55 AM Page 4 Cxp3-01-HOLIDAY cooking.qxd 2/5/10 10:55 AM Page 5 holiday cooking introduction • Packed with family favorites and creative • Inviting family and friends to brunch over the ideas to try, this festive collection contains holidays is an easy and relaxed way to everything you need to celebrate holidays with entertain. Our salad recipes make ideal stylish food prepared and served with the starters or main meals on their own. They are minimum of fuss. On offer are fabulous tried ideal for using up any leftovers such as jam and true –and interesting new– recipes for and turkey, and make perfect brunch fare. dinners, lunches or even brunches. You’ll enjoy the pleasure of giving more than ever • As a stunning dessert is the perfect finale before with our gourmet ideas. to any holiday meal, we have gathered our most requested sweet treats at the end of this • Christmas and Easter are a special time for book. And, as some of the nicest presents many people, not only because of its religious people can give at holidays are those that are significance, but also because families gather homemade, and gifts of food are specially and indulge themselves with nice food. welcome, we provide you with fruit cake and Thanksgiving, when the safe landing of the pudding recipes that make delightful presents Pilgrim Fathers in the New World over for family and friends. Wrap them in 350 years ago is celebrated, and of course cellophane or pack them in boxes or baskets Independence Day are a special time in the and use ribbons, baubles and tinsel to give United States. New Year’s Eve and Saint your gifts that festive touch. Valentine’s Day are highly popular in a number of countries. For all these and many other occasions our delicious recipes will be eagerly awaited at your festive table. Difficulty scale ..................................| Easy to do ..................................| Requires attention ..................................| Requires experience Cxp3-02-HOLIDAY cooking.qxd 2/5/10 10:57 AM Page 6 Cxp3-02-HOLIDAY cooking.qxd 2/5/10 10:57 AM Page 7 6 > HOLIDAY COOKING starters and accompaniments > 7 smoked turkey salad .................| Cooking......................................................... time: 0 minute - Preparation time: 5 minutes........ method ingredients 1.Wash and crisp salad greens. Slice turkey. > assorted salad greens 2.Arrange greens on serving plates and top > 750 g/11/2 lb smoked with turkey, tomatoes and pecans. turkey > 300 g/91/2 oz cherry 3.To make vinaigrette, whisk together tomatoes mustard, vinegar, garlic and cranberries, > 90 g/3 oz pecans, gradually adding oil, until combined and toasted slightly thickened. Season to taste with salt and black pepper. Drizzle over salads. cranberry vinaigrette > 1 teaspoon wholegrain ........... mustard Serves 6 > 1 tablespoon balsamic vinegar > 1 clove garlic, finely chopped > 2 tablespoons canned, preserved cranberries > 125 ml/4 fl oz olive oil > salt and freshly ground black pepper tip from the chef To enrich the salad, you can use Parmesan cheese shavings (or feta cheese cubes) and croûtons. Cxp3-02-HOLIDAY cooking.qxd 2/5/10 10:57 AM Page 8 Cxp3-02-HOLIDAY cooking.qxd 2/5/10 10:57 AM Page 9 8 > HOLIDAY COOKING starters and accompaniments > 9 prawn and melon salad ..........................| Cooking time:.......................................................... 0 minute - Preparation time: 15 minutes ingredients method > 1 kg/2 lb cooked large 1.Peel prawns, leaving tail intact, remove prawns back vein. Cut apples into slices, toss in > 2 red apples lime juice. Peel rockmelon, cut into cubes. > 2 tablespoons lime juice Seed green pepper, cut into cubes. > 1 small rockmelon > 1 green pepper Slice celery. > 3 stalks celery 2.To make dressing, place mayonnaise, tomato sauce, Dijon mustard and island dressing Worcestershire sauce in a small bowl, 1 > /2 cup mayonnaise stir to mix well. > 1/4 cup tomato sauce 3.Combine prawns, apples, rockmelon, green > 1 teaspoon Dijon mustard > 1 teaspoon Worcestershire pepper and celery in a serving bowl, pour sauce over dressing. Garnish with extra prawns, if desired. ........... Serves 8 tip from the chef This salad is also exquisite if avocado is used instead of apple. Cxp3-02-HOLIDAY cooking.qxd 2/5/10 10:57 AM Page 10 Cxp3-02-HOLIDAY cooking.qxd 2/5/10 10:57 AM Page 11 10 > HOLIDAY COOKING starters and accompaniments > 11 chicken and veal terrine .................| Cooking......................................................... time: 90 minutes - Preparation time: 10............ minutes method ingredients 1.Remove rind from bacon. Arrange bay > 250 g/1/2 lb bacon leaves in a decorative pattern on base slices of a loaf pan. Line base and sides of pan > 4 bay leaves > 375 g/3/4 lb chicken with bacon (a), leaving enough for the top. mince 2.Combine chicken, pork and veal mince with > 375 g/3/4 lb pork garlic, onions, pine nuts, egg, brandy, basil and veal mince and parsley (b). Season to taste with salt > 2 cloves garlic, crushed and pepper. Press firmly into loaf pan (c). > 2 onions, very finely chopped Top with remaining bacon. > 1/3 cup pine nuts 3.Cover pan with foil, bake in moderate oven > 1 egg, lightly beaten for 11/2 hours, allow to cool, refrigerate > 2 tablespoons brandy overnight. Serve sliced. > 1 tablespoon chopped basil ........... > 1 tablespoon chopped Serves 8 parsley > salt and freshly ground black pepper tip from the chef As an option with less fat, replace bacon for briefly blanched spinach leaves. a b c Cxp3-02-HOLIDAY cooking.qxd 2/5/10 10:57 AM Page 12 Cxp3-02-HOLIDAY cooking.qxd 2/5/10 10:57 AM Page 13 12 > HOLIDAY COOKING starters and accompaniments > 13 ham salad with mustard dressing ..........................| Cooking time:.......................................................... 0 minute - Preparation time: 10 minutes ingredients method > 1 mignonette lettuce 1.Separate leaves from lettuce. Cut ham into > 500 g/1 lb cooked ham bite-sized pieces. Cut cheese into cubes. 1 > 250 g/ /2 lb cheese Slice celery and gherkins. of your choice 2.Line a salad plate with lettuce leaves. > 4 sticks celery > 4 gherkins Arrange ham, cheese, celery, gherkins > 250 g/1/2 lb cherry and tomatoes over lettuce. tomatoes 3.To make dressing combine mayonnaise, yogurt, mustard and dill. Drizzle over salad. dressing > 1/2 cup mayonnaise ........... > 1/4 cup yogurt Serves 6 > 2 teaspoons Dijon mustard > 2 teaspoons chopped fresh dill tip from the chef This recipe is ideal to use up ham leftovers. If you don’t have the indicated amount, complete with grilled chicken strips. Cxp3-02-HOLIDAY cooking.qxd 2/5/10 10:58 AM Page 14 Cxp3-02-HOLIDAY cooking.qxd 2/5/10 10:58 AM Page 15 14 > HOLIDAY COOKING starters and accompaniments > 15 sauces for meats or poultry .................| Cooking......................................................... time: 3-6 minutes - Preparation time: 10.............. minutes method ingredients 1.To make cranberry sauce place all spicy cranberry sauce ingredients in a small saucepan over > 1 cup canned or medium heat. Stir until mixture boils, bottled cranberry sauce simmer for 1 minute. Pour into a hot > 1 teaspoon finely sterilized jar, label and seal. Store in the chopped fresh ginger refrigerator. Serve with turkey or other poultry. > 1 teaspoon ground 2.To make cumberland sauce melt jelly in cardamom > 1/2 teaspoon cinnamon a small saucepan over low heat. Stir in > 2 teaspoons marmalade, juices and port. Simmer for Worcestershire sauce 1 minute. Remove from heat and cool. Store in an airtight container in the cumberland sauce refrigerator. Serve with pork or ham. > 4 tablespoons 3.To make apple sauce place apples and water redcurrant jelly > 1 tablespoon citrus in a small saucepan with a tight-fitting lid. marmalade Bring to the boil, cover and simmer for > juice of 1 orange and 5 minutes or until apples are very soft. 1/2 lemon Remove from heat and beat in remaining > 1/3 cup port ingredients. Spoon into hot sterilized jars, honey apple sauce label and seal. Store in the refrigerator. > 3 Granny Smith apples, Serve with pork or duck. peeled and diced > 2 tablespoons water > 2 tablespoons honey > 2 teaspoons butter > 1 teaspoon grated lemon rind > pinch of ground cloves tip from the chef Cumberland sauce results delicious if a handful of fresh raspberries is added one minute before removing from heat. Cxp3-02-HOLIDAY cooking.qxd 2/5/10 10:58 AM Page 16 Cxp3-02-HOLIDAY cooking.qxd 2/5/10 10:58 AM Page 17 16 > HOLIDAY COOKING fish > 17 potato cake stacks with tuna .................| Cooking......................................................... time: 15 minutes - Preparation time: 10............. minutes method ingredients 1.To make filling, combine sour cream, > 3 potatoes, grated cheese, tuna and black pepper to taste > 3 tablespoons snipped in a bowl. Set aside. fresh chives > 2 tablespoons flour 2.Place potatoes, chives, flour, yogurt > 1/4 cup/45 g/11/2 oz and egg in a bowl and mix to combine.
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