Hello…it’s the 5th of December already and I am wondering just where has the time gone….another year has flown by..
Well today I am going to just give you a few little recipes which you can make before christmas and keep in the fridge or freezer and will save time on Christmas day and who wants to spend all their time in the kitchen when everyone else is chatting and laughing in the other room?
3 cups or 12oz of cranberries.
The juice of 2 large Oranges.
A cup of sugar.
1 stick of cinnamon.
Put all the ingredients in a heavy bottomed pan, bring to the boil and turn down so it is still a rolling boil and cook for 10 mins if ( using) frozen berries or 20 minutes if using fresh cranberries as they will take a bit longer to pop.
Allow mixture to cool and put in an airtight container and refrigerate.
Now stuffing mix is hard to get here and because it is imported also expensive. I have tried various stuffings in the past with limited success…we didn’t like them!
I found this recipe on a blog the other week and it sounded great…It had bacon in it…
Picture this…. I thought I had all the ingredients .. wrong!….no bacon and nearest shop was a way away so I put my thinking cap on and tweaked the recipe and it turned out brilliant…..Replaced the bacon with minced Pork, The stuffing mix( which) I had not heard of became just breadcrumbs.Chestnuts I didn’t have but they were optional.
The celery became Thai celery which is much smaller more the size of coriander…
200 gm of Minced Pork
60z of breadcrumbs
3 oz finely chopped chestnuts( optional)
5 shallots finely sliced
4 cloves of garlic
Bunch of Thai celery chopped finely. Which when chopped did take on more of a celery smell.
Freshly made chicken stock.
Salt, fresh ground pepper.
Tbsp dried Sage
2 tsp Dried Thyme.
Heat pan with a glug of olive oil and 1oz butter. Add shallots and garlic cook 2/3 mins until soft but not coloured add mince and celery and chestnuts if using cook for a further 4/5 mins. Add breadcrumbs gradually moistening mix with spoonfuls of stock as required.
The mix should be fairly thick but soft so you are able to form balls.
Add herbs and season with salt and pepper.
Allow to cool slightly and then form into balls.If you want to freeze them then do it at this stage. Pack into a freezer box and all ready for Christmas day.
If not then cook in oven until lightly browned and crispy approx 20/30 mins on 180.I didn’t need to add any additional fat as the oil and butter already incorporated in the stuffing mix kept them moist and not too dry but if required add more oil.
I generally don’t like meat in stuffing mixes but the amount I added was small and gave a nice texture and flavour but wasn’t the overriding taste.
This is now going to be my Christmas stuffing.
Pigs in Blankets:
8 thin slices smoked bacon
16 chipolata sausages
I tsp Worcestershire Sauce
2 tsp chopped fresh thyme
2 tbsp clear honey.
Mix honey, thyme and Worcestershire sauce in small bowl, add sausages and make sure they are coated in the mix. Cut bacon down the middle long ways. Wrap bacon around sausages.Put sausages on a baking sheet well spaced apart.
Cook on 180 for about 30 minutes until nicely browned and bacon is crispy.
It is all these little bits and pieces which take up your time on Christmas day but with a little preparation, it can save you some time to spend with your family and guests.
Until tomorrow….put your feet up, relax and have your favorite tipple.