Christmas Dinner

Our family doesn't really celebrate christmas but we do like to partake in a little festive food indulgence!
Most years we make chicken instead of turkey, but over the last few years we have been making one chicken and one duck (this may seem extravagant seeing as there are only 5 of us, but we're arabic we can eat A LOT more than you think)
The majority of my family don't eat duck, so this means more for me!


Along side the meat feast, I made some Red cabbage, Brussel sprouts (yep those nasties), home Apricot and chestnut stuffing, Yorkshire puddings, Roast Potatoes, Gravy, Cranberry sauce, Honeyed Parsnips and Carrots. I know this seems a lot for 5 people but it covers first and second dinner...For those of you who have never come across first and second dinner, believe me you have been missing a trick! We generally have a no waste policy in our house, so tend to make WAY MORE dinner than we need and usually my sister and I manage to devour most of whats left in our second dinner, a couple of hours after the first course!


Apricot and Chestnut Stuffing

Ingredients


150g Couscous
150g Bulgar wheat
100g Dried apricots
2 White onions
a handful of roasted chestnuts
50g Pine nuts
a sprig of fresh rosemary
100g butter


Method


1. In a heat proof bowl mix the couscous and bulgar wheat together. Pour over just enough boiled water to cover them with a bout 1cm above. Cover with a plate or foil and leave till you need them.
2. Chop the onions and saute them in some of the butter until they are soft but not coloured. Add the rosemary.
3. Add the apricots to the onions and continue to cook until they look even softer. Add the pine nuts and mix.
4. Uncover the bulgar wheat/couscous mix and fork through to make them fluffy. This is about as much cooking as they will need. Add the onion/apricot mix and stir thoroughly. 
5. Roughly chop the chestnuts and sprinkle on top. Cube the remaining butter and scatter it a top the stuffing mix, this will help to keep it moist. (I sometimes like to use empty butter packets to help keep things moist, if you have one put it on the stuffing).
6. Cook for about 30 mins.

Homemade Yorkshire Puddings
(adapted from BBC Food)


Ingredients


115g Self raising flour
3 eggs
275ml milk


Method


1. Preheat the oven to 190C/ 375F.
2. Mix together the eggs, flour and milk with a pinch of salt or pepper until a thick batter is formed. Leave to rest in the fridge for a while or until ready to use.
2. In a cupcake tray heat dripping or vegetable oil in the oven till very hot. Once the oil is hot pour the batter into the tray (be careful its hot!) and cook for 25 minutes or until golden brown and risen well.


NB. I used self-raising flour because I like our puddings to have extra height!!

Cranberry Sauce
(adapted from Anthony Worrall Thompson's recipe on BBC Food)


Ingredients


1 pack of cranberries
150g sugar
250ml water
rind of 1/2 an orange
rind of 1/2 a lemon
fresh rosemary
black pepper
salt


Method


1. Put the cranberries and sugar in a pan together an heat until the sugar dissolves and all the cranberries have popped.
2. Add the herbs and seasoning to taste, and add some water so its not too thick. Keep cooking on a low heat until it resembles a jam, and add water if it thickens too much.
3. Once ready either eat hot or cold. It also stores for a long time, but keep in a sterilised jar.


Roast Potatoes
(this is a family tried and tested recipe for crispy on the outside, fluffy on the inside roast potato)


Ingredients


A LOT of potatoes ( I use about 3 potatoes per person)
rind of 1/2 an orange

rind of 1/2 a lemon

fresh rosemary

black pepper

salt

cornflour

vegetable oil or dripping

Method

1. Peel and quarter the potatoes and boil until half cooked.

2. Heat the oil or dripping in a roasting pan until hot. Take the oil out of the oven and add the rosemary, orange and lemon rind, pepper and salt. (Be careful it might spit!) Toss the par-boiled potatoes in the cornflour until lightly covered. Add the potatoes to the oil herb mixture and toss till they are all coated. 

3. Cook in the oven on high (200C/400F) initially for 25 minutes. Check after this time and turn to make sure they brown all over, then cook for a further 25 minutes.

Honeyed Carrots and Parsnips


Ingredients


Approx 2 parsnips per person
Approx 2 carrots per person
Fresh rosemary
Honey
Olive oil


Method


1. Chop the parsnips and carrots into whatever way you fancy, I tend to do them in thick julien style chunks. Put them in a roasting tray.
2. Chop the rosemary and sprinkle onto the veg. Season with salt and pepper and a glug of olive oil. Make sure all the veg is covered evenly in the seasoning and oil.
3. Drizzle about 1 tablespoon of oil onto the carrots and parnsips. Cook for about 40 minutes at 180C.

Food happiness!

Ps. Once again thank you to my little sister for taking pictures for me.