Christmas recipes: at home with James Strawbridge
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APPETISER: BEETROOT BLINIS & CURED SALMON
SERVES 8-12
INGREDIENTS
For the blinis
175g cooked beetroot
150g plain flour
125ml milk
75g butter
70ml water
2 tbsp Greek-style yogurt
1 egg, separated into yolk and white
1 tsp yeast
1 tsp horseradish sauce
½ tsp salt
½ tsp sugar
To serve
Sparkling rosé, chilled
Crème fraiche
Cured salmon
Caviar
Dill fronds
Lemon [optional]
METHOD
1.
Start by making your blinis and sifting the flour into a large bowl. Add the sugar, salt and yeast. Next in a small saucepan warm the milk, half the knob of butter, water and yogurt over a medium heat until the butter melts. Make a well in the flour and start whisking the egg yolk into the flour. Gradually pour in the warmed milk, yogurt and melted butter, whisking until you have a smooth batter. Cover and leave somewhere warm for 1 hour to ferment and double in size.
2.
Once the blini batter has risen, puree your beetroot into a smooth paste with horseradish sauce and mix into the large bowl with your batter. Beat the egg white until it reaches stiff peaks and fold into the now bright pink mix.
3.
Preheat a crepe pan or seasoned frying pan and rub with a little of the remaining butter. Using a teaspoon cook a few pancakes at a time for 1 min and then turn and cook for a further 30-40 seconds until they are light and fluffy and starting to brown slightly. Transfer to a wire rack or keep in a low oven whilst you make the rest.
4.
Serve the beetroot blinis with a small dollop of crème fraiche, a slice of beautiful cured salmon and a little caviar on top. Drizzle with a few drops of lemon juice and finish with a small piece of chopped dill
STARTER: GRILLED SCALLOP SHELLS
SERVES 6-12
INGREDIENTS
For the scallops
12 Cornish scallops in shell
12 baby sprouts, halved
Pomegranate seeds to garnish
100ml gin, gently warmed
For the flavoured butter
250g butter, softened to room temperature
1 tbsp rosemary, finely chopped
1 tbsp blood orange marmalade
Pinch of sea salt
½ tsp grated nutmeg
To serve
Double measure of gin
Tonic water
Slice of clementine
Sprig of rosemary
Ice
METHOD
1.
Make your flavoured butter in advance by mixing the butter with your festive herbs, spices and marmalade. Then roll it out into a cylinder on a sheet of baking parchment, wrap and chill in the fridge for 1 hour. Cut neatly into discs and place a large portion on top of each scallop.
2.
Preheat your grill and parboil your sprouts for 5-10 mins. Then add to the scallop shells and place the whole tray under the grill. Cook the scallops for 5-6 mins so that they start to caramelise but remain soft when touched.
3.
Then warm a ladle of gin and carefully light it with a match to pour over the
scallop shells and flambé at the table. Garnish with pomegranate seeds and
make a festive G&T to accompany
MAIN: ROAST RIB OF ABERDEEN ANGUS BEEF WITH ALL THE TRIMMINGS
SERVES 6-8
INGREDIENTS
For the beef
4.5 kg rib of beef
1-2 tbsp rapeseed oil
For the Yorkshire Puddings
140g plain flour
2300ml whole milk
4 beaten eggs
Pinch of salt
Rapeseed oil for cooking
For the roast potatoes
2 kg potatoes, peeled and halved
2 shallots, halved
2 clementines, halved
1 bulb of black garlic
Pinch of salt
Rapeseed oil for roasting
For the roast seasoning
1 tbsp rosemary, finely chopped
1 tbsp tarragon, finely chopped
1 tbsp flaky salt
1 tsp cracked black pepper
METHOD
1.
Remove your beef from the fridge 1-2 hours before cooking. Preheat your oven to 220 ̊C and rub your beef with most of your roast seasoning. Keep some back to season your potatoes and add a pinch to the Yorkshire puddings. Drizzle the beef with some oil and rub into evenly cover. Then place on a wire rack over a roasting tray. Cook for 20 mins at a high temperature and then reduce the heat to 170 ̊C. For medium rare cook for 15 mins for every 500g depending on the weight of the joint.
2.
Make your Yorkshire pudding batter whilst the beef is cooking by whisking 4 eggs and beating together with the milk and then gradually adding in sifted flour. Finish with a good pinch of roast salt. To cook the Yorkshires, heat the oven to 200 ̊C and pour a drizzle of oil into each muffin tray. Heat for 5 mins and then remove from the oven and pour in your rested batter. Cook for 25 mins until golden and risen. Transfer to a wire rack before serving.
3.
Parboil your potatoes and roast in hot oil with black garlic, shallot, clementine and roast salt to season.
4.
Once your beef is cooked allow to rest for 15-20 mins and then carve and serve with red wine gravy, roast potatoes and Yorkshire puddings.
DESSERT: FLAMING CHRISTMAS PUDDING WITH BOOZY CUSTARD
SERVES 4
INGREDIENTS
For the Christmas pudding
1 preprepared Christmas pudding
100ml Cornish rum
Brandy butter, to serve
For the custard
700ml whole milk
200ml double cream
100g caster sugar
4 egg yolks
3 tbsp cornflour
1 tsp vanilla extract
2 tbsp coffee liqueur
METHOD
1.
Boil or steam your Christmas pudding for 1 hour according to the instructions on the pack and then get on and make your custard.
2.
For the custard start by warming the milk and cream in a small pan until it is hot but not boiling.
3.
Whisk the egg yolks and then slowly add in cornflour and sugar whilst creaming together into a smooth paste. Pour in the vanilla and then gradually whisk in the warm milk and cream until you have a smooth texture. Return the custard to the heat and cook for 5-10 mins to thicken on a low heat, stirring vigilantly.
4.
Pour in your coffee liqueur and then either cover with cling film before serving to avoid a skin forming or serve immediately.
5.
Turn out your Christmas pudding onto a serving plate and carefully warm some rum in a small pan. Pour the rum into a ladle and light the warmed rum with a match. Carefully pour the flaming rum over your Christmas Pudding to serve at the table. Pour boozy custard over each portion and enjoy!