Get ready for the holiday season with these Christmas recipes.
Chris and James Tanner opened their first restaurant “Tanners” in 1999 in Plymouth. This proved to be the start of a thriving family enterprise and led to the opening of the “Barbican Kitchen” housed in the world famous Plymouth Gin Distillery in 2006 which continues to thrive.
In 2014 they expanded into Looe, Cornwall with the opening of their farm shop and butchery “Quayside Fresh“, Str.EAT – their take on a street food counter. They also opened their fish and chip shop “The Catch” in 2015 which won best newcomer in the 2016 fish and chip awards.
Now they have been working with Real Magazines to get you ready for the festive season with these Christmas recipes – parting with some of their professional tips and advice. Here we have some of their best freeze-ahead, seasonal sides, puddings, starters and recipes to ensure that nothing gets you flustered on the big day!
FREEZE AHEAD RECIPES
Spiced sticky red cabbage
1 medium shredded red cabbage
1 heaped tbsp. finely grated fresh ginger
2 sliced red onions
100g caster sugar
150ml red wine vinegar
1 tsp all spice
1 tbsp. mustard seeds
2 tbsp. olive oil
Heat a medium sauce pan on the hob and add the oil, cabbage, onions, ginger, all spice and mustard seeds and cook for 5 minutes to soften the cabbage.
Sprinkle over the sugar and pour in the vinegar and cook gently on low heat covered with a lid for 20 minutes stirring occasionally.
Remove lid turn up the heat and reduce liquid stirring the cabbage mixture so liquid reduces and become sticky, remove from heat and cool completely.
Store in a sealed plastic tub and freeze for up to 1 month before use.
Braised Beef and vegetables in red wine
600g West Country braising steak cubed
2 tbsp. olive oil
1 large diced banana shallot chopped
2 large carrots cut into 1½ “chunks
2 sticks of celery cut into 1½ “chunks
1 tbsp. chopped thyme leaves,
100g peeled and quartered turnip
2 cloves minced garlic
1 bay leaf
300ml red wine
350ml beef stock
2 tbsp. plain flour
Season the cubed beef and dust with flour.
Heat a large casserole dish and add 1 tbsp. olive oil.
Sauté the onion for 2 minutes then add beef, garlic and seal the meat all over.
Add the wine and reduce by half, then add the beef stock and bay leaf and simmer for 30 minutes.
Pre heat oven to 200oc/gas 5.
Add the chunky cut vegetables, chopped thyme and a little seasoning of salt and pepper then put into preheated oven and cook for a 1 hour or until tender.
Cool completely tub up into a plastic container with a sealed lid and freeze for up to 1 month before use. Defrost when required heat through thoroughly and serve with creamy mashed potato.
Intense bag baked plum tomato with chilli flavours super sauce.
Yields half a litre of sauce
500g ripe plum tomatoes
2 cloves of chopped garlic
1 tsp chilli flake
1 tbsp. tomato puree
1tsp Dark brown sugar
1 tbsp. balsamic vinegar
½ chopped onion
80 ml vegetable stock
Twist of black pepper
1tbsp olive oil
First prepare your cooking bag, simply lay two sheets of tin foil roughly 40x40cm in size on top of each other.
Next add a sheet of grease proof paper a touch smaller in size on top of them.
Now it’s as simple as this, quarter the tomatoes and place in a bowl with all remaining ingredients apart from the oil and mix together.
Bend the edges or the foil up to create a well to sit the tomato mixture in then pour in your tomato mix.
Crimp the edges of the foil together to create a seal, heat a non-stick saucepan to a medium heat on the stove top add the oil to the pan and place your bag on top.
Cook for 8 minutes then leave to cool in the bag, after which, blitz the ingredients together in a blender.
Use as a pizza sauce, pasta sauce or why not serve with grilled meats and fish for that ultimate tomato and chilli kick flavour. Also you can of course store the sauce in the fridge or why not freeze ahead and use a required as part as a flavoursome meal.
Winter Parsnip and mustard gratin
400ml double cream
300ml veg stock
1 cloves minced garlic
Grate of nutmeg
8 tsp wholegrain mustard
100g grated parmesan
Salt and ground pepper
Peel the parsnips and cut into 1 cm think rounds.
Bring the milk, cream, garlic, mustard, half the parmesan and stock to a simmer with a grate of nutmeg, then add the cut parsnips and cook gently for 10 minutes or until tender.
Drain, reserving the liquid. Put the liquid back to the pan and reduce on the hob to slightly thicken then season to taste.
Place the cooked parsnip pieces in a gratin dish and pre heat the grill.
Pour the reduced liquid over the parsnips and scatter over remaining cheese gratin
Place under the hot grill until golden and leave to stand for 2 minutes before serving.
Carrots, golden raisins pine nuts and parsley.
750g large carrots, peeled cut in half lengthways and cut into 1 cm slices
1 tbsp. butter
50g golden raisins (can use regular or sultanas)
50g pine nuts
Pinch of soft brown sugar
Handful chopped curly parsley
Simmer the carrots in salted water until just tender then drain.
Put the pan back on the hob, add the butter and melt, then add pine nuts and sultanas and cook for a couple of minutes so pine nuts start to colour.
Put the carrots back into pan with a pinch sugar and stir all together so sugar dissolves.
Season and finish with chopped parsley and serve.
Mascarpone mushroom and garlic pate
Makes two 150g filled ramekins
150g sliced chestnut mushrooms
20g unsalted butter
3 large cloves of chopped garlic
Splash of brandy
1 tbsp. Worcester sauce
1 tbsp. chopped curly parsley
Pinch of salt and pepper to taste
Crisp breads or crackers for serving
Heat a large nonstick frying pan to a medium heat and add the butter mushrooms and garlic, sauté for 3minutes until tender.
Add the brandy and reduce into the mushrooms.
Remove from the heat leave to cool slightly and then put into a blender. Blitz the mushrooms until smooth then add the mascarpone, Worcester sauce and blitz all together until combined, add the chopped parsley and season to taste.
Pour the mixture into ramekins a cover with cling film and chill in the fridge until cooled and set. To serve spread the pate onto shop bought crisp breads or crackers and dig in.
Cranberry and citrus stuffing
100g x castor sugar
300g x cranberries
2 x large oranges zested and juiced
1 x lemon zested and juiced
100g x butter
350g x breadcrumbs lightly toasted
½ tsp cinnamon
Heat frying pan add sugar and brown slightly.
Add butter and stir in the cranberries, citrus zest and cinnamon, cook for 3 mins.
Place into a bowl add toasted bread crumbs and juice and then mix well.
Put mix into buttered tin and cook for 30 mins at 180oc until browned
Feta, olive, basil and lemon tart with wilted romaine and tomato salad
180gm puff pastry
100gm Feta cheese – crumbled
½ zest of finely grated lemon & 1tsp lemon juice
½ red onion, chopped finely
12 leafs of basil
50gm black olives
Sea salt and black pepper
2 Plum tomatoes – sliced thinly
1 head of Romaine salad
2 tbsp. balsamic vinegar
2 tbsp. olive oil
Pinch of sea salt
Roll out puff pastry into an 8” and 4” rectangle.
Crimp around the edges and dot the centre with a fork.
Egg wash and bake for 12 – 15 minutes at 180C until lightly brown.
In a bowl, crumble the feta cheese, add chopped red onion, lemon zest, olives, lemon juice and seasoning.
Then add a splash of olive oil and ripped basil leafs, toss well and arrange in centre of tart.
Bake for 2 – 4 minutes at 180C until cheese softens.
Arrange sliced tomatoes in circle on middle of plate, season with sea salt and black pepper.
Pick romaine salad leafs and put in a bowl with olive oil and balsamic vinegar, toss leafs and sauté in hot frying pan for 1 minute.
Remove from pan and put back in the bowl. Arrange over tomatoes and spoon around dressing, serve.
For the best Christmas turkey I would recommend a free range bird the following recipe tells you the method and cooking times.
Roast Christmas Turkey with sage and thyme butter
1 x 5kg free range turkey
1 x bunch of sage
1 x bunch of thyme
½ x bunch of rosemary
250g x soft butter
3 x lemons
½ head of garlic
First make sure the turkey is cleaned, remove the giblets etc. and set aside.
Make the sage and thyme butter, chop 1 bunch of sage and ½ bunch of thyme and mix with 250g of soft butter, sea salt and black pepper.
Now loosen the skin on the breast and top of the legs by carefully pushing your fingers between it and the turkey breast, be careful not to tear the skin.
Put butter in a piping bag and push the nozzle under the skin squeeze out butter and smooth over breasts and top of legs.
Season bird all over and inside cavity then cut 3 lemons in half take rest of thyme , rosemary and garlic and put inside cavity ,rub bird with olive oil.
Preheat oven to 200oc / gas 7 and roast turkey for 15 mins, then turn oven down to 180oc / gas 4, cover with foil and roast for 2 ½ hours (30 mins per kilo)until the juices run clear when you pierce the thigh, remove from the tray and rest.
Stir up Christmas pudding
Yields two puddings
225g suet or vegetarian suet
225g golden castor sugar
900g mixed sultanas, raisins and currants,
2 x peeled, cored and grated cooking apples,
120g x plain flour,
120g x candied chopped peel,
120g x breadcrumbs
60g x whole peeled almonds roughly chopped
Zest 1 lemon and orange
1 1/2 tbsp. mixed spice
2 tsp cinnamon
1 tsp nutmeg
160ml brandy or rum,
Extra splash of chosen alcohol for storing,
Simply mix all dry ingredients together, then mix up the wet ingredients and add to the dry.
Grease two pudding bowls and fill ¾ full top off with baking parchment and tin foil, tie with string and put in a large pan sat on a upside down saucer.
Fill pan with water so around ¾ full cover and steam for 6 hours, topping up water as the puddings steam.
When cooked remove carefully and cool slightly pick pudding tops and add a splash of brandy or rum then recover with fresh parchment and foil, store until Christmas day.
To re heat steam for a two hours and serve with your choice custard, butters or creams!