A LITTLE BOOK OF CHRISTMAS RECIPES

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There is something sacred about the food we enjoy over the festive season; be it the spices, the gathering-and-sharing, or simply the excuse to cast guilt to one side and indulge ourselves. In the spirit of these three ‘things’, we bring you an edited collection of Christmas recipes from the Roost Living blog. We hope you love them all.

Have a wonderful, very Merry Christmas .

Laura BinnsFounder, Roost Living

A LITTLE BOOK OF CHRISTMAS RECIPES

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CONTENTS

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Candied Peel

Mince Pies

Pedro Ximenez Truffles

White Chocolate, Pistachio & Coconut Truffles

Christmas Panna Cotta

Christmas Pudding - with a Twist

CANDIED PEEL

CANDIED PEEL

You will need:1.8 kg of Caster Sugar1 kg Citrus Fruit (preferably unwaxed)1 litre of water100g Glucose

Method:Start with fruit, I use a mixture of orange, clementine and lemon. Remove the peel from the fruit and cut into strips. Place in a saucepan, cover with water and simmer for 30 min. Remove peel from water and drain.

In a saucepan, place the peel and 1kg of caster sugar and cover with water then simmer for about half an hour, stirring occasionally. Then remove from the heat and leave to cool, covered with the lid.

The next day remove the peel from the syrup with a slotted spoon andtransfer to a bowl, In the syrup place 200g of caster sugar and bring to the boil, making sure all the sugar is dissolved. Remove from heat, replace the peel, and cover with the saucepan lid and leave to cool for another 24 hours. Repeat this process for 3 more days.

On the 5th day, repeat the above, but instead of caster sugar, add the glucose. Leave for another 24 hours. Then remove the peel and leave to dry completely on a wire rack for another 24 hours, now it’s ready to use. So that wasn’t so hard was it?

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Mincemeat:4 x Quince (if you can’t find quince, brambly apples will do)100g ButterZest and juice of 1 LemonZest and juice of 1 Orange200g Sultanas250g Currants250g Raisins100g Candied Peel, chopped up into very small pieces600g Soft brown sugar1 teaspoon Cinnamon1 1/2 Teaspoons Mixed Spice200ml Brandy

Method: Cut the quince into quarters and roast in a medium oven for 30 min, along with 100g brown sugar and the butter. Remove from the oven and leave until cool enough to handle. Core the quince then grate. I find it easier and quicker to use a food processor to do this.

In a large bowl, mix together all the other ingredients then add the quince. Place in sterilized preserving jars. The mincemeat will keep for about 10 months in the fridge.

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Mincemeat:4 x Quince (if you can’t find quince, bramley apples will do)100g ButterZest and juice of 1 LemonZest and juice of 1 Orange200 g Sultanas250 g Currants250 g Raisins100 g Candied Peel, chopped up into very small pieces600 g Soft brown sugar1 teaspoon Cinnamon1 1/2 Teaspoons Mixed Spice200 ml Brandy

Cut the quince into quarters and roast in a medium oven for 30 min, along with a 100g brown sugar and the butter. Remove from the oven and leave until cool enough to handle. Core the quince then grate. I find it easier and quicker to use a food processor to do this.

In a large bowl, mix together all the other ingredients then add the quince. Place in sterilized preserving jars. The mincemeat will keep for about 10 months in the fridge.

For the pastry:250 g unsalted butter100 g Sugar1 egg575 g Plain Flour1/2 teaspoon baking powderZest of 1/2 Orange1 egg beaten

MINCE PIES

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Method:This pastry is based on a Skye Gyngall recipe, simply because I find her pastry works so beautifully. I added the orange zest just to give it an extra Christmasy flavour.

Place all ingredients, except the egg, into a food processor and blend until it resembles breadcrumbs. Then add one beaten egg gradually until it forms a ball. If you’ve used one whole egg, but it still needs help, a few drops of cold water should do it.

Remove from the processor and knead gently. Then wrap in cling film and refrigerate for 1/2 hour. Remove, then roll the pastry out, cut using a round cutter, line a buttered patty cake tin, fill with mincemeat then, using either the round cutter or a star cutter, make the top.

Paint the beaten egg lightly on top of the pies and place in a preheated oven, 175 degrees for approx 15 minutes. Remove when golden and leave to cool. Best eaten with a dollop of cream (maybe even with a drop of brandy and icing sugar mixed in).

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I first discovered Pedro Ximenez at Fino restaurant in Charlotte Street about 5 years ago. I loved it so much I bought a case, and I’m still drinking my way through it. It is totally delicious, like liquid Christmas. So what better way to use up all the excess than transforming it into these delicious Christmas truffles.

You will need:10 Prunes, soaked in 3 Tablespoons Pedro Ximenez overnight (or if you can’t find Pedro Ximenez delicious Armagnac will do the job nicely)500g Good Quality Dark Chocolate (I use Green and Blacks 72% Cooking Chocolate)1 Cup CreamCocoa for dusting

Method:First, blend the prunes and Pedro Ximenez in a food processor and set aside. Then warm a heat proof bowl in the oven until warm to the touch. Take out and break the chocolate into small cubes and place in the bowl. Heat the cream up in a saucepan until just boiling (do not boil though, the truffle mixture will split). Pour the hot cream over the chocolate and stir to combine. If there are still great lumps of chocolate, heat gently over a bain marie, but for the shortest time possible and no more than 2 minutes. Stir in the prune and Pedro Ximenez mix then leave the mixture out for approx 6 hours or overnight.

Roll about a teaspoon of mixture into a ball then pop into a bowl of cocoa and coat. Place truffles on a tray and pop them in the fridge to set. Truffles are best eaten within 3 days of making.

PEDRO XIMENEZ TRUFFLES

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You will need: 180g good quality white chocolate (like Green and Blacks)1/3 cup double cream1/2 tsp vanilla1/2 cup unsalted pistachios, finely chopped1/3 cup desiccated coconut

Method:Chop the white chocolate into small, even chunks and place into a heatproof bowl. Add the cream and place in microwave (or on a bain marie if you would prefer, but the microwave is amazingly good with chocolate). Microwave the chocolate uncovered, on a medium heat for 2 minutes, then remove and stir with a metal spoon. If there are still lumps, pop the bowl back in for 1 minute, then stir again.

Once all the chocolate is melted, remove the bowl from the microwave and stir in the vanilla and chopped pistachios and place the mixture in the refrigerator for half an hour to set. Once set, remove and roll into balls, and then into the coconut.

Top tip: pop a handful of truffles into one of our Golden Espresso Cups to make the ideal gift.

WHITE CHOCOLATE, PISTACHIO & COCONUT TRUFFLES

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You will need:6 sheets of gelatine (or Agar Flake for vegetarian friends)1 litre double cream120g caster sugar1/2 tsp ground all spice3 tbsp Pedro Ximenez1 tsp cinnamon1/3 cup crumbled Christmas Pudding (can be shop bought)A sprinkling of nutmegTo serve:2 tbsp raisins1 tbsp Pedro Ximenez

Method:Place the raisins and one tablespoon of Pedro Ximenez in a bowl and leave aside to soak. Leave them for at least a few hours, but if you have time, overnight.Meanwhile, soak the gelatine sheets in a bowl of cold water until softened. Drain and squeeze out any excess liquid.

In a heavy-based pan, heat the double cream, sugar and cinnamon, nutmeg and all spices. Bring to the boil, then reduce the heat until the mixture is simmering and simmer for 2-3 minutes, whisking until the sugar has dissolved. If you’re us-ing agar flake instead, follow the instructions on the packet.

Remove the cream mixture from the heat and whisk in the drained gelatine, 2 tablespoons of Pedro Ximenez and the crumbled Christmas pudding.Pour the mixture into ramekins. Best to fill them up about ¾ full. Leave aside until completely cool then refrigerate until set.

When ready to serve, dip the ramekins briefly into hot water to loosen the Panna Cotta. Place on a plate and top with the Pedro Ximenez and soaked raisins. A touch of gold leaf on top would look ever so pretty, too.

CHRISTMAS PANNA COTTA

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You will need:200g Raisins200g Sultanas200g Currants50g Stem Ginger, chopped up into small pieces100g Stone Prunes, chopped60g Mixed Peel1 cup Pedro Ximenez250g Unsalted ButterGrated rind of 1 x lemon and 1 x orange4 eggs, lightly beaten1 teaspoon Cinnamon1/2 Teaspoon GingerPinch of Salt1/2 Teaspoon Bicarbonate of Soda100 g Finely Chopped Almonds250g Plain Flour2 Cups Fresh Breadcrumbs

Method:Place dried fruit (rainins, currants, sultanas, peel, prunes and stem ginger) in a bowl and add the Pedro Ximenez. Leave overnight.

The following day cream the butter with the sugar and grated rind until light and fluffy. Add eggs, one at a time, and beat well after each. Stir in fruit, chopped almonds, spice and salt, sift in flour and bicarbonate of soda. Finally add breadcrumbs. Form into a bowl and place in a pudding bowl. Add circle of greaseproof paper or parchment to top, then wrap in muslin or unbleached calico and secure tightly with string.

Steam over a pan of boiling water for six hours. Add more water if necessary. Remove and allow to cool competely. Replace cloth with a new one. Leave in a cool dry place.On Christmas Day, place pudding in a saucepan of boiling water for 2 - 2 1/2 hours before serving with a dollop of Brandy Butter.

CHRISTMAS PUDDING

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