{"id":149,"date":"2007-11-20T16:28:20","date_gmt":"2007-11-20T16:28:20","guid":{"rendered":"http:\/\/dine-online.co.uk\/foodie\/plan-the-perfect-christmas-dinner-with-selected-christmas-recipes\/"},"modified":"2007-11-20T16:28:20","modified_gmt":"2007-11-20T16:28:20","slug":"plan-the-perfect-christmas-dinner-with-selected-christmas-recipes","status":"publish","type":"post","link":"https:\/\/dine-online.co.uk\/foodie\/plan-the-perfect-christmas-dinner-with-selected-christmas-recipes\/","title":{"rendered":"Plan The Perfect Christmas dinner with Selected Christmas Recipes"},"content":{"rendered":"

Plan The Perfect Christmas dinner with Selected Christmas Recipes <\/strong><\/p>\n

To plan the perfect Christmas dinner make sure you check out www.roastrage.co.uk<\/a> 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.<\/p>\n

Selected Christmas Recipes<\/strong><\/em><\/p>\n

Pepper-Crusted Rib of Beef with Mulled Wine Gravy
\nServes 8-10<\/strong><\/p>\n

Preparation time: 5 minutes<\/p>\n

Cooking time:<\/strong><\/p>\n

Rare: 20 minutes per 450g\/1lb plus 20 minutes<\/p>\n

Medium: 25 minutes per 450g\/1lb plus 25 minutes<\/p>\n

Well done: 30 minutes per 450g\/1lb plus 30 minutes<\/p>\n

Ingredients:<\/strong><\/p>\n

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

Salt<\/p>\n

For the pepper crust:<\/strong><\/p>\n

10ml\/2tsp whole allspice berries, crushed<\/p>\n

30ml\/2tbsp pink peppercorns, optional, lightly crushed<\/p>\n

30ml\/2tbsp green or black peppercorns, lightly crushed<\/p>\n

25g\/1oz unsalted butter<\/p>\n

25g\/1oz Demerara sugar<\/p>\n

15ml\/1tbsp English mustard powder<\/p>\n

6 medium sized red onions, peeled and quartered<\/p>\n

For the Mulled Wine Gravy:<\/strong><\/p>\n

15ml\/1tbsp plain flour<\/p>\n

300ml\/\u00bdpint mulled wine<\/p>\n

300ml\/\u00bdpint good, hot beef stock
\n
\nMethod:<\/strong><\/p>\n

1. Preheat the oven to Gas mark 4-5, 180-190\u00b0C, 350-375\u00b0F.<\/p>\n

2. To prepare the pepper crust, in a small bowl mix all the ingredients together to form a paste.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

7. Garnish the beef with fresh bay leaves and serve with seasonal vegetables and the mulled wine gravy.<\/p>\n

Cranberry Stuffed Guard of Honour with a Port Glaze<\/strong><\/p>\n

Serves 4-6<\/p>\n

Preparation time: 15 minutes<\/p>\n

Cooking time: 25 minutes per 450g\/1lb plus 25 minutes<\/p>\n

Ingredients:<\/strong><\/p>\n

2 x 6-boned best end neck of lamb, chinned (Ask your butcher to prepare the Guard of Honour \u20132 best ends of neck trimmed and the bones interlaced, fat side facing outwards to form an arch).<\/p>\n

Salt and freshly milled black pepper<\/p>\n

15ml\/1tbsp oil<\/p>\n

For the cranberry stuffing:<\/p>\n

50g\/2oz pancetta or streaky bacon, roughly chopped<\/p>\n

45ml\/3tbsp freshly chopped chives<\/p>\n

90ml\/6tbsp fresh breadcrumbs<\/p>\n

25g\/1oz dried cranberries, soaked in 150ml\/\u00bcpint Port for 12 hours, or overnight<\/p>\n

15ml\/1tbsp freshly chopped rosemary<\/p>\n

Method:<\/strong><\/p>\n

1. To prepare the stuffing; drain the cranberries, reserving the Port and transfer to a small bowl.<\/p>\n

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.<\/p>\n

3. Place the racks on a chopping board and season on both sides. <\/p>\n

4. Heat the oil in the same frying pan, add the racks, skinned\u2013side down and cook for 1-2 minutes on each side until brown. Remove and place on a clean chopping board. <\/p>\n

5. Position the racks to form an arch and fill the cavity with the stuffing mixture. Secure with butcher\u2019s string or elasticated meat bands. <\/p>\n

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.<\/p>\n

7. 10 minutes before the end of the cooking time brush the racks with the reserved Port.<\/p>\n

8. Place the remaining Port into a saucepan, bring to the boil and simmer for 3-4 minutes.<\/p>\n

9. Slice the guard of honour and serve with mini roast potatoes, seasonal vegetables and the Port jus.<\/p>\n

Crispy Beef Filo Nibbles<\/strong><\/p>\n

Makes 12<\/p>\n

Preparation time: 20-25 minutes<\/p>\n

Cooking time: 12-14 minutes<\/p>\n

Ingredients:<\/strong><\/p>\n

2 lean thin cut or minute steaks<\/p>\n

4 sheets filo pastry<\/p>\n

25g\/1oz butter, melted<\/p>\n

150ml\/\u00bcpint sour cream<\/p>\n

30ml\/2tbsp reduced calorie mayonnaise<\/p>\n

15ml\/1tbsp mango chutney or redcurrant jelly<\/p>\n

Grated rind and juice of \u00bd lemon<\/p>\n

2.5ml\/\u00bdtsp garlic salt<\/p>\n

10ml\/2tsp coriander or schezuan peppercorns, finely crushed<\/p>\n

2tsp\/10ml olive oil<\/p>\n

Small bunch flat-leaf parsley leaves<\/p>\n

Method:<\/strong><\/p>\n

1. Preheat the oven to Gas mark 5, 190\u00b0C, 375\u00b0F.<\/p>\n

2. Cover the filo with a damp tea towel. Place a sheet of filo on to a floured surface. Cut into twelve 6-7cm\/2\u00bd-2\u00beinch 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. <\/p>\n

3. Bake for 8-10 minutes until golden brown. Set aside to cool.<\/p>\n

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.<\/p>\n

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. <\/p>\n

6. Arrange the beef slices over the flavoured cream and garnish with a parsley leaf. Serve immediately.<\/p>\n

Curried Lamb Skewers with Yogurt and Mint Dip<\/strong><\/p>\n

Makes 10-12<\/p>\n

Preparation time: 10-15 minutes plus marinating time<\/p>\n

Cooking time: 12-18 minutes<\/p>\n


\nIngredients:<\/strong>
\n
\n450g\/1lb lean lamb mince<\/p>\n

10ml\/2tsp ground cumin<\/p>\n

10ml\/2tsp ground turmeric<\/p>\n

Pinch caster sugar<\/p>\n

15ml\/1tbsp sunflower oil<\/p>\n

2 garlic cloves, peeled and crushed<\/p>\n

5ml\/1tsp ground allspice powder<\/p>\n

Salt and freshly milled black pepper<\/p>\n

20 woody rosemary stalks, leaves removed or 20 small wooden skewers, soaked<\/p>\n

Mint Jelly and Yogurt Dip: 1 x 200g tub thick Greek yogurt AND 60ml\/4tbsp mint jelly<\/em><\/p>\n


\nMethod:<\/strong><\/p>\n

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.<\/p>\n

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.<\/p>\n

3. Cook the skewers under a preheated grill for 12-18 minutes, turning occasionally or until cooked.<\/p>\n

4. Meanwhile prepare the dip; mix the yogurt and mint jelly together, transfer to a small bowl and serve with the skewers.<\/p>\n

Tip:<\/strong> This recipe works well with beef mince too.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 read more …<\/span><\/a> <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/149"}],"collection":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/comments?post=149"}],"version-history":[{"count":0,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/149\/revisions"}],"wp:attachment":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/media?parent=149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/categories?post=149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/tags?post=149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}