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Christmas Recipes – Fruit and nut stuffing, brandy butter, Christmas cocktail and tomato sorbet.



Christmas Recipes

Father Christmas kissing old lady

We hope that
with these few recipes you can create simple delicious ideas this Christmas and
banish some of those traditional Christmas time-consuming chores.

To help to
make Christmas easier we have compiled a few ideas to get the best out of your
food processor and other appliances to help ‘you’ enjoy the big
day, all of these recipes can be prepared in advance and leave you to enjoy the
celebrations.


Magimix
Christmas cake recipe

Ingredients

2oz
almonds, 
8oz Currants, 
8oz sultanas, 
8oz raisins,
2oz glace cherries quartered, 
2oz mixed peel, 
grated rind of lemon,
grated rind of orange, 
3 tablespoons of brandy, 
8oz Plain flour, 
½ teaspoon of salt,
½ teaspoon of mixed spice, 
¼ teaspoon of freshly grated nutmeg,
8oz brown sugar, 
1 tablespoon black treacle, 
8oz soft butter, 
4 eggs.

 

girl unpacking puppy from box

Method

The day
before you plan to bake the cake, process the almonds for about 10 seconds or
until they are ‘nibbed’ and turn into large mixing bowl. Add all the dried fruit
together with the grated lemon and orange rind. Pour over the brandy, stir well,
cover the bowl with a cloth and leave to soak overnight. Try to stir a few times
while soaking.

The next
day, place the flour, spices and sugar in the
Magimix
food processor
main bowl and process, remember to take the pusher out of the
feed tube to allow air in, for 5 seconds to aerate them. add the butter (which
must be very soft) treacle and eggs and process for approx 5 seconds, stop and
scrape down and process for a further 5 seconds or until the mixture has
amalgamated. Tip in the dried fruit mixture and push the ‘pulse’ button about 10
times to just mix in.

Cooking

Preheat oven
to mark 3 325f 160c

Grease and
line an 8″ 20cms round cake tin.

Spoon the
cake mixture into the prepared tin, and spread it out with the back of a spoon.

Bake for 2
hours and then turn the heat down to mark 2, 300f, 150c and bake for a further
one and a half hours to two hours or until a skewer pushed into the centre comes
out clean.

Leave the
cake in the tin a few minutes before turning it out onto a wire cake rack. If
you wish some extra brandy can be soaked into the cake. remove the lining paper
and make a few holes in the top with a small skewer and pour over several
teaspoonfuls. wrap it well in double greaseproof paper and store in airtight tin
ready for decoration.


 

 

 



Fruit
and Nut stuffing

Santa Claus in chimney

Ingredients

6oz of
bread, 
6oz of dried apricots roughly chopped, 
8oz cooking apples peeled and roughly chopped, 
4 oz walnuts, 
1 onion, 
1½ oz butter, 
goose or turkey liver (optional), 
3 tbs of parsley, 
salt and pepper, 
giblet stock to bind.

 

Method

Place the
bread into the food processor main bowl and process until it is reduced
to coarse breadcrumbs. place in a large mixing bowl. 

Process in
turn the fruits and nuts, using the pulse switch, so they are coarsely chopped
and add to the breadcrumbs. 

Finely
chop the onion, saute in the butter until soft (if using liver, chop and add the
onion and continue to cook for a further couple of minutes) and mix with the
fruit and breadcrumbs. 

Using the
Magimix mini-bowl, chop the parsley, add to the stuffing ingredients, season
with salt and pepper and bind with the giblet stock.



Brandy
butter serves six


Ingredients

4oz
unsalted soft butter, 
4oz icing sugar, 
3-4 tablespoons of brandy.

Father Christmas

Method

Process
the butter and sugar in the food processor bowl until light and creamy.
Slowly add the brandy through the feed tube and continue processing until
amalgamated.

Rum
can be substituted for brandy if preferred.


Christmas
morning cocktail

Father Christmas asleep on chair

Ingredients

1
tablespoon clear honey, 
1 miniature bottle of Cointreau, 
12 oranges, 
1 bottle of chilled champagne or sparkling wine.

Method

Mix the
honey and liqueur in a large jug. With the citrus press, juice the
oranges and add to the honey mixture. Carefully pour in the champagne, mix and
serve.



Tomato
sorbet with a julienne of smoked salmon

Ingredients

2 lbs of
ripe tomatoes, 
juice of 1 lemon, 
1tsp worcestershire sauce, 
few drops of tabasco sauce, 
salt, 
1½ to 2 teaspoons of sugar, 
8oz salmon cut into strips, 
sprigs of dill and thin twisted lemon slices to decorate.

Father Christmas stuck in chimney

Method

Cut the
tomatoes into quarters and extract the juice using the
juice attachment or Le
duo juicer. 

Add to the
balance of ingredients (except the salmon). 

Put into a
ice cream maker and churn until ready, turn out into the food
processor main bowl and process until smooth. 

Place in
freezer to store.

To
serve, place two nicely shaped spoonfuls of sorbet onto individual plates.
Arrange a bundle of smoked salmon strips by the side and garnish with dill and
lemon twists.