Christmas2012

Hello

 sorry it has been so long since I last blogged. I have been getting ready for Christmas and can't wait so.

Merry Christmas and a happy new year Christmas Menu Starters (for the girls Janine and Keri-anne)

 Avocado del mare : Prawns, Salmon and Mussels on Garlic bread finished with an Avocado salad

 How to: Cooked prawns in seafood sauce, baked salmon with a lemon dressing and garlic butter mussels. 3 garlic breads 6 avocados halved and sliced (I have the coolest gadget for this) with basic salad greens
 Drinks with starters: Prosseco and a sweet white wine (Dad to organise)

 Main Course (for Mark and Becky)
 Turkey and Gammon with roast potatoes and a vegetables selection Succulent, cider-roasted turkey, with tender glazed apples and pear makes the ultimate centrepiece for your Christmas table Difficulty and servings Serves 8 Preparation and cooking times Prep 15 mins Cook 4 hrs Approx 4 hrs cooking for a 4.5kg bird Heat oven to 190C/fan 170C/gas 5. Wash and dry the turkey, removing any feathers. Pull out the giblets and the neck, then set aside. Lift up the skin that covers the neck opening, then stuff the stuffing up and under the skin, securing it tightly underneath with a skewer or two cocktail sticks. Weigh the stuffed turkey, then calculate the cooking time, allowing 40 mins per kg (20 mins per lb). Put the leeks and carrots along the bottom of a roasting tin in a single layer - this will make a trivet for the turkey to sit on and add flavour to the gravy. Add the neck to the tin. Sit the turkey on top and coat the breast all over with butter. Pour in the cider, cover with foil, then roast according to your timings. Keep checking the tin - if the vegetables look like they're burning, add a splash of water or cider. At 30 mins before the end of cooking, remove the foil and season generously. To test that the turkey is ready, pierce the thigh through its thickest part; the juices should run clear. Take the turkey out and leave to rest, covered with a clean tea towel. Can leave to rest for up to 1 hr. Now make the gravy. Drain the fat and juices from the tin into a jug, discarding the veg and the neck. Place the tin over a flame, then pour in the cider, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce the cider by half, then strain into a saucepan (this will save you hob space later).

 Sticky marmalade ham on the bone: A Christmas classic from John Torode that will have all your guests wanting more Difficulty and servings Serves 10 with leftovers Preparation and cooking times Prep 30 mins Cook 5 hrs 45 mins Heat oven to 180C/160C fan/ gas 6. Put the ham into a large roasting tin, then tip in 500ml water. Cover the whole thing loosely with greaseproof paper, then cover with a large sheet of foil, scrunching and sealing it around the edge of the tin. Make sure you leave some room around the ham. Put it in the oven, then turn the heat down to 160C/140C fan/ gas 3 and leave to cook for 5 hrs. Meanwhile, mix the marmalade with the sugar and 50ml water in a small pan, bring to the boil, then set aside and leave to cool. Take the ham from the oven. Be careful when you lift the foil as there will be a good amount of steam, which can burn. Once the ham has cooled just a little, remove the rind by gently prising the skin from the fat and lifting it away. Try to keep as much fat on the leg as you can as this will keep the ham moist as it roasts. Drain off most of the liquid (this is very good ham stock - keep it and use it for soup), leaving a little in the tin. Turn the oven up to 200C/180C fan/gas 6. Score lines into the fat with a knife to make large diamond shapes, with the lines about 4cm apart. Brush a third of the marmalade glaze over the joint, really pushing it into the creases and cuts. Now stud the ham with the cloves by poking a clove into the corner of each diamond. Put a trivet into the roasting tin (if you don't have one, a few halved carrots will do), then sit the ham on top. Roast the ham, uncovered, for 45-50 mins, brushing with the remaining glaze a few times during cooking, until caramelised and delicious. Carve hot or cold.
 Sweet roasted parsnip and shallots
 Becky cinnamon butter carrots
 Roasted potatoes
 Miellies and peas mix
 Pancheta and chestnuts Brussels sprouts
 Stuffing balls
 Homemade Yorkshire puddings
 Drinks with main course: Cider, wine (David to organise)
 Dessert: Mom to organise ( awkward kirby wants a trifle please)
 Drinks with dessert: Sweet port ( my dad might have) ,a simple sweet cocktail and red wine( Phil to organise)
 Cheese board Everyone to bring their favourite cheese
 Please read through and let me know what you think
 Merry Christmas
 Fatboy