Christmas with Good Housekeeping. Good Housekeeping
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Название: Christmas with Good Housekeeping
Автор: Good Housekeeping
Издательство: HarperCollins
Жанр: Кулинария
isbn: 9780008308179
isbn:
Cooking time: 5 minutes
50g (2oz) cooked crispy bacon or 4 rashers cooked bacon
200g (7oz) cooked and peeled cold-water prawns, chopped
400g (14oz) cream cheese
100ml (3½fl oz) half-fat crème fraîche
Finely grated zest and juice of 1 lemon
1 small garlic clove, crushed
Fresh chives or parsley, chopped
12 pieces thick-sliced bread
Per serving 473 cals, 10g protein, 37g fat (23g saturates), 18g carbs (2g total sugars), 1g fibre
1. In a large bowl, mix together most of the bacon, most of the prawns, the cream cheese, crème fraîche, lemon zest, 1 tablepoon of the lemon juice, the garlic, chives or parsley and plenty of salt and pepper. Transfer to six 125ml (4fl oz) jars. Crumble the rest of the bacon and scatter over the top, with the remainder of the prawns to garnish, and chill until ready to serve.
2. Preheat the grill to medium. Toast the bread slices until golden on each side, in batches if necessary. Cut off the crusts, then use a serrated knife to cut each piece of toast horizontally through its centre to create two thin slices. Use a star cutter to cut out 2–3 star shapes from each slice. Alternatively, cut each in half diagonally. Transfer to a baking sheet, untoasted-side up, and grill until golden, about 2 minutes. Leave the toasts to cool slightly and serve alongside the pâté.
This colourful and seasonal salad recipe is easy to adapt for more or fewer guests.
Serves 4
Hands-on time: 20 minutes, plus cooling
Cooking time: about 40 minutes
2 medium/large fresh, raw beetroots
3 garlic cloves, unpeeled
2 clementines
100g (3½oz) lamb’s lettuce
25g (1oz) pumpkin seeds
75–100g (3–3½oz) Stilton cheese, crumbled
FOR THE DRESSING
1½ tsp wholegrain mustard
1½ tsp runny honey
2 tsp balsamic vinegar
3 tbsp extra-virgin olive oil
Per serving 322 cals, 13g protein, 25g fat (10g saturates), 12g carbs (10g total sugars), 4g fibre
1. Preheat the oven to 200°C (180°C fan) mark 6. Wrap the beetroots individually in foil and put in a small roasting tin. Wrap the garlic cloves together in foil and add to the tin. Roast in the oven for 40 minutes or until you can easily push a knife through the biggest beetroot. Set aside to cool completely.
2. Peel the clementines and remove as much white pith as you can. Slice the fruit into rings (cutting across the segments). If you like, pull these apart into smaller bits.
3. When the foil packages are cool enough to handle (and wearing latex/vinyl gloves so you don’t stain your hands), peel the beetroots and cut into wedges. Next, squeeze the softened garlic out of their skins into a small jug.
4. To make the dressing, whisk the mustard, honey and vinegar into the garlic. Whisk in the oil and check the seasoning, adding salt and pepper to taste.
5. To serve, divide the lamb’s lettuce, beetroot wedges, pumpkin seeds and clementine pieces among four plates (or serve on a large platter). Crumble over the Stilton, then drizzle over the dressing and serve.
Prepare to the end of step 4 up to a day ahead. Keep the beetroots, clementines and dressing covered separately in the fridge. Complete the recipe to serve.
Layered Chicken and Pork Terrine
The overnight pressing helps make this zesty terrine sliceable. We stamped out festive shapes from our toasts to add a fun factor.
Serves 8
Hands-on time: 40 minutes, plus cooling and overnight chilling
Cooking time: 1¾–2¼ hours
½ tbsp olive oil, plus extra to brush
1 onion, finely chopped
1 garlic clove, crushed
2 tbsp brandy (optional)
12 rashers smoked streaky bacon
500g pack pork mince
1 tsp salt
50g (2oz) dried apricots, finely chopped
5 fresh sage leaves, finely sliced
2 skinless chicken breasts, roughly chopped
40g (1½oz) pistachio kernels, roughly chopped
Finely grated zest of ½ orange
TO SERVE
Fruity chutney (such as the Fig and Apple Chutney here) or onion marmalade
Melba toasts
Per serving 305 cals, 27g protein, 19g fat (6g saturates), 4g carbs (4g total sugars), 1g fibre
1. Heat the oil in a medium pan and gently the cook onion for 10 minutes until softened. Add the garlic and fry for 1 minute. Carefully add the brandy, if using, and allow to bubble for 30 seconds, then tip the mixture into a large bowl and set aside to cool.
2. Preheat the oven to 180°C (160°C fan) mark 4. Lightly stretch about 10 of the bacon rashers lengthways (see here) and use to line a 900g (2lb) loaf tin, leaving the excess hanging over the long sides (trimming to fit short sides if needed). Spoon one-third of the cooled onions into a separate bowl. To the remaining two-thirds, add the pork mince, half the salt, the apricots, sage, and plenty of freshly ground СКАЧАТЬ