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Christmas Food Recipes

Posted by Lockhart Catering

on 3 December 2020

Here at Continental Chef Supplies, we have put together some of our favourite Christmas Food Recipes for you to make at home. These festive recipes are guaranteed to raise the Christmas spirits and add a sparkle back into your 2020.

Cheesy Sprout Gratin by Amy Glasgow

Whether you love or hate them, this recipe will be sure to put a smile on your face this Christmas. You can put this together the day before and finish it in the oven on Christmas Day, how quick and easy can this recipe get!

Ingredients (serves 6)

- 500g Brussel Sprouts, cleaned and outer leaves removed
- 50g Unsalted Butter
- 50g Plain Flour
- 500ml Milk
- 1tbsp Dijon Mustard
- 100g Extra Mature Cheddar, grated
- 50g Gruyere, grated
- Pinch of Ground Nutmeg
- Salt and Pepper
- 25g Parmesan, grated

Method

1. Put a large pan of salted water on to boil. Once boiling, add your brussels sprouts, cook for 5 minutes, then drain and run under cold water to prevent them cooking any further. Set aside.

2. Melt the butter in a large saucepan over a medium heat. Once melted, add the flour, and stir to make a roux/paste, then continue cooking for 3-4 minutes. Start adding the milk gradually, whisking constantly until thick before adding more.

3. Once all the milk is added and you have a thick sauce, add the mustard and the two cheeses, and stir to melt. Add a pinch of nutmeg and salt and pepper to taste.

4. Put the sprouts into the cheese mixture, toss to coat everything, then pop into a roasting dish. At this point, you can leave it to cool, cover in cling film and place in the fridge until you need it.

5. If cooking straight away, preheat your oven to 180c fan. Sprinkle the parmesan over the dish and bake in the oven for 20-30 minutes or until the top is golden brown and bubbling.

We recommend serving up this delicious dish in Pordamsa's rippling Barcelona Bowl to add effect to your dining setting.

{source: @theglasgowdiet}

Leftover Turkey, Cranberry and Brie Pie by Ciara Atwell

An easy recipe to use up your Christmas leftovers by turning them into a delicious Pie. It even uses up leftover vegetables too.

Ingredients

- 400g Turkey, cooked
- 400g Vegetables, cooked
- 75g Brie
- 2tbsp Cranberry Sauce
- 295g Tin Condensed Cream of Chicken Soup
- 320g Ready-Rolled Puff Pastry
- 1 Medium Egg, lightly beaten

Method

1. Preheat the oven to 200c.

2. Chop the turkey, vegetables and brie into bite sized pieces and add to a large bowl.

3. Add in the cranberry sauce and soup and mix well.

4. Transfer this mixture into a pie or baking dish.

5. Unroll the pasty and cut out a piece big enough to fit over the top of your dish. Use a star cookie cutter to cut shapes from the remaining pastry and place them on top.

6. Brush the pastry with the beaten egg and use a sharp knife to insert 4 or 5 slits in the pastry.

7. Bake in the oven for 20-25 minutes until golden brown.

8. Allow to cool for 5 minutes before cutting and serving

We recommend serving this warm Christmas dish on to Pordama's unique Salina plate

{source: @myfussyeater}

Pigs in Blanket by Jamie Oliver

With Pigs in Blanket day around the corner we thought we would share a classic Christmas appetiser from Jamie Oliver. Use this method to ensure you get super-sticky, shiny, caramelised pigs in blankets for your Christmas feast.

Ingredients (serves 12)

- 12 rashers of higher welfare Smoked Streaky Bacon
- A few sprigs of fresh woody Herbs, such as Sage, Thyme, Rosemary
- 12 higher welfare Chipolata Sausages
- 3tbsp Worcestershire sauce
- 1-2tsp runny Honey

Method

DAY BEFORE

1. Working one at a time, lay the bacon out on a board and run the sharp side of your knife along the length of the rasher to stretch it out - this will make it even crispier.

2. Dot with a few herb leaves, then place a sausage at one end and roll the bacon around it until it's totally wrapped up. Place in a roasting tray and repeat till they are all done.

ON THE DAY

1. Cook in a preheated oven at 180°C/350°F/gas 4 for 30 minutes, or until golden, gnarly and cooked through.

2. Using a fish slice, scrape the pigs in blankets from the bottom of the tray, leaving them in there, then add the Worcestershire sauce and give it a good shake, scraping all that sticky goodness from the bottom of the tray.

3. Drizzle in the honey, then place on a medium heat on the hob and bring to the boil until caramelised, shaking continuously to coat.

We recommend serving immediately on the sublime Pordamsa Nectar Appetiser Plate.

{source: Jamie Oliver}

Christmas Cake Cupcakes by BBC Good Food

In need of something sweet this Christmas? These beautiful and classy mini fruit cakes will look beautiful in the middle of the table on Christmas Day!

Ingredients (serves 12)

FOR THE BATTER

- 200g Dark Muscovado Sugar
175g Butter, chopped
- 700g Luxury Mixed Dried Fruit
- 50g Glacé Cherries
- 2tsp Fresh Root Ginger, grated
- 1 Orange, zest and juice
- 100ml Dark Rum, Brandy or Orange Juice
85g/3oz Pecan Nuts, roughly chopped
- 3 Large Eggs, beaten
- 85g Ground Almond
200g Plain Flour
Â½ tsp Baking Powder
1tsp Mixed Spice
1tsp Cinnamon

FOR THE ICING

- 400g Ready-Rolled Marzipan
- 4tbsp Warm Apricot Jam or Shredless Marmalade
- 500g Fondant Icing Sugar
- Icing Sugar, for dusting

Method

1. Tip the sugar, butter, dried fruit, whole cherries, ginger, orange zest and juice into a large pan. Pour over the rum, brandy or juice, then put on the heat and slowly bring to the boil, stirring frequently to melt the butter. Reduce the heat and bubble gently, uncovered for 10 mins, stirring every now and again to make sure the mixture does not catch on the bottom of the pan. Set aside for 30 mins to cool.

2. Stir the nuts, eggs and ground almonds into the fruit, then sift in the flour, baking powder and spices. Stir everything together gently but thoroughly. Your batter is ready.

3. Heat oven to 150C/130C fan/gas 2. Scoop the cake mix into 12 deep muffin cases (an ice-cream scoop works well), then level tops with a spoon dipped in hot water. Bake for 35-45 mins until golden and just firm to touch. A skewer inserted should come out clean. Cool on a wire rack.

4. Unravel the marzipan onto a work surface lightly dusted with icing sugar. Stamp out 12 rounds, 6cm across. Brush the cake tops with apricot jam, top with a marzipan round and press down lightly.

5. Make up the fondant icing to a spreading consistency, then swirl on top of each cupcake. Decorate with sugared almonds and snowflakes, then leave to set.

Once set, we recommend displaying the cupcakes on the Pordamsa Atica Glass Podium for the full effect.

{source: BBC Good Food}