JEN BEDLOE, FOOD EDITOR
“Planning what to eat over the celebratory days is both a joy and a challenge. If you’re like me, you re-visit a few favourites, then add a sprinkle of new ideas. With that in mind, we’ve put together an array of starters, nibbles, side dishes, the best turkey roast, main courses (see p64 for more veggie ideas) and one showstopper pud – there are more brilliant desserts in our White Christmas feature on p102, too. There’s so much to inspire your cooking that I hope you feel spoiled for choice.”
THE EASY NIBBLE
Harissa & pine nut palmiers
MAKES ABOUT 60 MINI PALMIERS. HANDS-ON
TIME 15 MIN, OVEN TIME 10-15 MIN
MAKE AHEAD
Make to the end of step 2 up to 2 days ahead, then chill. The baked palmiers will keep in an airtight container for up to 3 days.
• 320g ready-rolled all-butter puff pastry sheet (we used Jus-Rol)
• 2 tbsp harissa (we used Belazu apricot)
• 30g pine nuts, toasted in a dry pan
• 2 tbsp freshly grated parmesan or vegetarian alternative
• 1 medium free-range egg, beaten YOU’LL ALSO NEED…
• 2 baking sheets lined with re-usable non-stick liners
1 Unroll the pastry sheet and cut in half lengthways to create 2 long strips. Spread with the harissa almost to the edges of each, then sprinkle with the pine nuts and most of the cheese.
2 Starting from a long edge, roll up the pastry until it reaches the centre, then stop and roll the other long edge into the centre so both rolls meet. Brush a little beaten egg down the middle onto each pastry roll, then gently press the rolls together to stick. Repeat with the second pastry sheet. Put them both on a board, brush all over with beaten egg, then chill for 10 minutes (see Make Ahead).
3 Heat the oven to 200°C/180°C fan/gas 6. Using a sharp serrated knife, cut the pastry rolls into 1cm slices (you should get about 30 from each one). Arrange the palmiers on the lined baking sheets, sprinkle with the remaining cheese, then bake for 10-15 minutes until golden and puffed. Serve warm or at room temperature (see Make Ahead).
PER PALMIER 27kcals, 1.9g fat (0.8g saturated), 0.7g protein, 1.8g carbs (0.1g sugars), 0.1g salt, 0.1g fibre
COLOURFUL SPREAD Rainbow houmous
PILE ‘EM HIGH Livi’s triumphant salmon blini stack
Chicken and pork terrine with whisky, cranberries and pistachios
SERVES 8-10. HANDS-ON TIME 30 MIN,
OVEN TIME 1 HOUR 35 MINUTES, PLUS
OVERNIGHT CHILLING
MAKE AHEAD
The wrapped, chilled terrine will keep in the fridge for up to 3 days.
FOOD TEAM’S TIP
It might seem as though there’s too much filling, but press it down well as you layer it to fit.
• 30g dried cranberries
• 6 tbsp whisky
• 18-22 rashers British free-range smoked streaky bacon
• 750g British free-range pork mince
• 125ml double cream
• ½ nutmeg, grated
• 2 large free-range chicken breasts, halved horizontally
• 50g shelled unsalted pistachios
• 2 pickled walnuts, thinly sliced
• Melba toast, pickled caperberries, cornichons and onions to serve
YOU’LL ALSO NEED…
• 900g terrine or loaf tin
1 Heat the oven to 180°C/160°C fan/ gas 4. Put the cranberries and whisky in a small pan and warm through (or put in a heatproof bowl and microwave for 30 seconds). Set aside to cool.
2 Line the terrine or loaf tin with the bacon, slightly overlapping the slices as you go to make a good seal and leaving some bacon overhanging at the ends and sides. Reserve a few rashers.
3 Strain the whisky from the cranberries into a bowl (set the berries aside), then add the mince, cream, nutmeg and lots of salt and ground black pepper. Mix well with your hands.
4 Spoon half the pork mixture over the base of the terrine (see tip), then scatter over half the cranberries. Put 2 pieces of chicken on top to cover, then sprinkle with half the pistachios and the pickled walnuts. Cover with the rest of the chicken, pistachios and cranberries, then the remaining pork mixture. Fold the overhanging streaky bacon to cover and use the extra rashers to seal the terrine.
5 Cover the terrine with foil, then put on a baking tray and bake for 1 hour 20 minutes. Remove from the oven, uncover and leave to cool briefly, then pour off any cooking juices (discard). Put the terrine back on the tray, uncovered, then bake for 15 minutes to brown the bacon. Push a skewer into the centre to check the juices run clear, then set aside.
6 Meanwhile, cut a piece of card to fit the top of the terrine, wrap in foil, then put on top of the terrine with a few unopened cans on top to weight it down. This will compress the terrine and make it more sliceable. Leave to cool, then chill (weighted down) overnight in the fridge.
7 Serve the terrine in slices with toasts, caperberries, cornichons and onions (see Make Ahead).
PER SERVING (FOR 10) 395kcals, 26.7g fat (10.4g saturated), 31.3g protein, 2.4g carbs (2.1g sugars), 1.3g salt, 0.3g fibre
WINE EDITOR’S CHOICE A rich white such as viognier is good, but even better is a soft, berryish beaujolais.
Rainbow houmous platter
SERVES 10-12. HANDS-ON TIME 45 MIN, PLUS PICKLING
MAKE AHEAD
The pickling liquid will keep in the fridge for up to 2 weeks and can be re-used. Make the houmous up to 2 days ahead, then keep in containers in the fridge.
KNOWHOW
Pul biber (or aleppo pepper) is coarse chilli flakes from Turkey and Syria. It has a fruity, smoky flavour, but mild heat. Buy from Waitrose or souschef.co.uk. Or use good quality paprika instead.
FOR THE PICKLED BABY VEG
• 500ml apple cider vinegar
• 200g caster sugar
• 2 tbsp fine salt
• 1 tbsp black peppercorns
• 1 tbsp yellow mustard seeds
• 1 tbsp celery seeds