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Digital Subscriptions > delicious. Magazine > December 2019 > EVERY COURSE, EVERY OCCASION Your Christmas cookbook

EVERY COURSE, EVERY OCCASION Your Christmas cookbook

“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.

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About delicious. Magazine

The December issue of delicious. contains everything you need to make this Christmas and New Year your best ever. You’ll find: mix-and-match menus (canapés, starters, mains, desserts); all the roasts from duck, turkey, ham, vegetarian and vegan – and what to do with leftovers; Gill Meller’s celeriac ravioli; a new Christmas pudding from Paul A Young; easy cake decoration; a classic from Delia; plus, our Properly Useful Guide to the best drinks, cocktails, gifts, cheese and shop-bought shortcuts. It’s a happy Christmas guaranteed.