Plan The Perfect Christmas dinner with Selected Christmas Recipes

To plan the perfect Christmas dinner make sure you check out www.roastrage.co.uk launching 22nd November. Packed full of helpful hints to help you beat the heat in the kitchen and top carving tips, it really is all you need to make your Christmas sparkle.

Selected Christmas Recipes

Pepper-Crusted Rib of Beef with Mulled Wine Gravy
Serves 8-10

Preparation time: 5 minutes

Cooking time:

Rare: 20 minutes per 450g/1lb plus 20 minutes

Medium: 25 minutes per 450g/1lb plus 25 minutes

Well done: 30 minutes per 450g/1lb plus 30 minutes

Ingredients:

1 x 2.7kg/6lb lean fore rib of beef, French-trimmed, boneless rib of beef, sirloin or topside joint

Salt

For the pepper crust:

10ml/2tsp whole allspice berries, crushed

30ml/2tbsp pink peppercorns, optional, lightly crushed

30ml/2tbsp green or black peppercorns, lightly crushed

25g/1oz unsalted butter

25g/1oz Demerara sugar

15ml/1tbsp English mustard powder

6 medium sized red onions, peeled and quartered

For the Mulled Wine Gravy:

15ml/1tbsp plain flour

300ml/½pint mulled wine

300ml/½pint good, hot beef stock

Method:

1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

2. To prepare the pepper crust, in a small bowl mix all the ingredients together to form a paste.

3. Place the joint on a chopping board, season with the salt and coat on both sides with the pepper crust. Place the joint on a rack in a roasting tin and open roast for the preferred, calculated cooking time. Cover the bones with foil if browning too quickly.

4. 40 minutes before the end of the cooking time remove the joint from the rack and add the onions. Position the joint on top of the onions and return to the oven.

5. Remove the beef from the oven, cover and leave to rest for 15-20 minutes. Meanwhile, make the gravy: Spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment.

6. Add the remaining stock, mulled wine and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving.

7. Garnish the beef with fresh bay leaves and serve with seasonal vegetables and the mulled wine gravy.

Cranberry Stuffed Guard of Honour with a Port Glaze

Serves 4-6

Preparation time: 15 minutes

Cooking time: 25 minutes per 450g/1lb plus 25 minutes

Ingredients:

2 x 6-boned best end neck of lamb, chinned (Ask your butcher to prepare the Guard of Honour –2 best ends of neck trimmed and the bones interlaced, fat side facing outwards to form an arch).

Salt and freshly milled black pepper

15ml/1tbsp oil

For the cranberry stuffing:

50g/2oz pancetta or streaky bacon, roughly chopped

45ml/3tbsp freshly chopped chives

90ml/6tbsp fresh breadcrumbs

25g/1oz dried cranberries, soaked in 150ml/¼pint Port for 12 hours, or overnight

15ml/1tbsp freshly chopped rosemary

Method:

1. To prepare the stuffing; drain the cranberries, reserving the Port and transfer to a small bowl.

2. Heat a large non-stick frying pan and cook the pancetta or bacon for 2-3 minutes. Spoon into a large bowl and stir in the remaining stuffing ingredients with the cranberries. Season if required. Wipe the frying pan clean.

3. Place the racks on a chopping board and season on both sides.

4. Heat the oil in the same frying pan, add the racks, skinned–side down and cook for 1-2 minutes on each side until brown. Remove and place on a clean chopping board.

5. Position the racks to form an arch and fill the cavity with the stuffing mixture. Secure with butcher’s string or elasticated meat bands.

6. Weigh the racks, transfer to a medium-sized roasting tin and roast for the calculated cooking time. Cover the bones with foil if browning too quickly.

7. 10 minutes before the end of the cooking time brush the racks with the reserved Port.

8. Place the remaining Port into a saucepan, bring to the boil and simmer for 3-4 minutes.

9. Slice the guard of honour and serve with mini roast potatoes, seasonal vegetables and the Port jus.

Crispy Beef Filo Nibbles

Makes 12

Preparation time: 20-25 minutes

Cooking time: 12-14 minutes

Ingredients:

2 lean thin cut or minute steaks

4 sheets filo pastry

25g/1oz butter, melted

150ml/¼pint sour cream

30ml/2tbsp reduced calorie mayonnaise

15ml/1tbsp mango chutney or redcurrant jelly

Grated rind and juice of ½ lemon

2.5ml/½tsp garlic salt

10ml/2tsp coriander or schezuan peppercorns, finely crushed

2tsp/10ml olive oil

Small bunch flat-leaf parsley leaves

Method:

1. Preheat the oven to Gas mark 5, 190°C, 375°F.

2. Cover the filo with a damp tea towel. Place a sheet of filo on to a floured surface. Cut into twelve 6-7cm/2½-2¾inch squares. Line each non-stick mini muffin hole with 3 buttered filo squares, placing each one at a slightly different angle, then gently press down to make a tartlet shell.

3. Bake for 8-10 minutes until golden brown. Set aside to cool.

4. In a small bowl mix together the soured cream, mayonnaise and mango chutney or redcurrant jelly and the lemon juice and rind. Spoon a little of the mixture into the base of each filo shell and place on a serving platter.

5. Coat the steaks on both sides in the garlic salt, coriander seeds or schezuan spices. Heat the oil in a large non-stick pan and sear the beef for 1-2 minutes on each side. Set aside to rest for 1-2 minutes then slice.

6. Arrange the beef slices over the flavoured cream and garnish with a parsley leaf. Serve immediately.

Curried Lamb Skewers with Yogurt and Mint Dip

Makes 10-12

Preparation time: 10-15 minutes plus marinating time

Cooking time: 12-18 minutes

Ingredients:

450g/1lb lean lamb mince

10ml/2tsp ground cumin

10ml/2tsp ground turmeric

Pinch caster sugar

15ml/1tbsp sunflower oil

2 garlic cloves, peeled and crushed

5ml/1tsp ground allspice powder

Salt and freshly milled black pepper

20 woody rosemary stalks, leaves removed or 20 small wooden skewers, soaked

Mint Jelly and Yogurt Dip: 1 x 200g tub thick Greek yogurt AND 60ml/4tbsp mint jelly

Method:

1. Place the mince in a large bowl, add the remaining ingredients except the rosemary and mix well. Cover and marinate in the refrigerator for 2 hours or overnight.

2. Wearing disposable gloves mould the mince into ten to twelve 10cm (4 inch) cylindrical sausage shapes around each rosemary stalk or skewer. Cover each end of the rosemary with foil to prevent burning during cooking.

3. Cook the skewers under a preheated grill for 12-18 minutes, turning occasionally or until cooked.

4. Meanwhile prepare the dip; mix the yogurt and mint jelly together, transfer to a small bowl and serve with the skewers.

Tip: This recipe works well with beef mince too.