Jamie Oliver’s CHRIST­MAS

CHOCO­LATE LOG Sweet chest­nut purée, hon­eyed cream & crushed hon­ey­comb fill­ing

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SERVES 12 TO 14 TO­TAL TIME: 1 HOUR, PLUS COOL­ING SPONGE • 4 large free-range eggs • 75g ic­ing sugar, plus ex­tra for dust­ing • 75g self-rais­ing flour • 2 ta­ble­spoons qual­ity co­coa pow­der • 2 tea­spoons vanilla bean paste • 2 ta­ble­spoons caster sugar FILL­ING • 1 x 250g tin of sweet­ened chest­nut purée • 1 pinch of ground cin­na­mon • 200ml dou­ble cream • 1 ta­ble­spoon runny honey • 1 Crunchie bar BUT­TER­CREAM • 150g qual­ity dark choco­late (70%) • 150g un­salted but­ter (at room tem­per­a­ture) • 150g ic­ing sugar 1 Pre­heat the oven to 180°C/350°f/gas 4. For the sponge, line a 25cm x 30cm bak­ing tray with grease­proof pa­per. Sep­a­rate the eggs. In an elec­tric mixer, whisk the egg whites to stiff peaks with a pinch of sea salt. Grad­u­ally whisk in the ic­ing sugar, then, one-by-one, whisk in the egg yolks un­til re­ally pale and light. Sift in the flour and co­coa pow­der, add the vanilla bean paste, then fold ev­ery­thing to­gether with a large metal spoon so you keep in as much air as pos­si­ble. Spoon the mix­ture into the lined tray, gently and evenly spread it out, then bake for 8 to 10 min­utes, or un­til just cooked through and springy to the touch. 2 Place a large sheet of grease­proof pa­per (35cm x 45cm) on a flat sur­face and evenly sprin­kle over the caster sugar from a height. While it’s still hot and flex­i­ble, turn the sponge out on to the pa­per. Peel off and dis­card the baked piece of grease­proof. With one of the long­est sides in front of you, fold up the ex­cess pa­per, then roll up the sponge with the pa­per inside (as it cools, this will set the shape but pre­vent the sponge from crack­ing). Leave to cool. 3 For the fill­ing, mix the chest­nut purée and cin­na­mon to­gether. In a sep­a­rate bowl, whisk the cream to soft peaks, then fold in the honey. To as­sem­ble, un­roll the sponge so it’s flat, re­mov­ing the pa­per. Spread all over with the chest­nut purée, fol­lowed by the cream, then smash and sprin­kle over the Crunchie bar or hon­ey­comb. Re-roll and pop into the fridge. Mean­while, make your but­ter­cream. 4 Melt the choco­late in a heat­proof bowl over a pan of gently sim­mer­ing wa­ter, then re­move and leave to cool. Beat the but­ter in an elec­tric mixer un­til pale, then, with the mixer still run­ning, grad­u­ally add the ic­ing sugar and cool melted choco­late. 5 Take the log out of the fridge, chop off a quar­ter at an an­gle – that’s the branch – and po­si­tion it on your serv­ing board like in the pic­ture, us­ing a splodge of but­ter­cream to keep it in place. Evenly cover the whole log with but­ter­cream, then use a fork to dec­o­rate it. Dust with ex­tra ic­ing sugar and a pinch of sea salt, shaved choco­late, sprin­kles, plas­tic Bambi fig­ures, what­ever you like – go to town!

“This Yule log brings back loads of happy mem­o­ries for me – it was one of the first desserts I ever made as a kid, at Christ­mas­time, of course! This is my slightly more grown-up ver­sion, which is re­ally good fun to make and dec­o­rate.”

CLAS­SIC MINCE PIES Flaky pas­try, mince­meat, sweet squash, al­monds & maple syrup

MAKES 24 | TO­TAL TIME: 2 HOURS 15 MIN­UTES, PLUS COOL­ING FILL­ING • 1 but­ter­nut squash (1.2kg) • 1 x 820g jar of qual­ity mince­meat • 4 ta­ble­spoons maple syrup • 100g blanched al­monds PAS­TRY • 500g plain flour, plus ex­tra for dust­ing • 100g ic­ing sugar, plus ex­tra for dust­ing • 250g un­salted but­ter (cold), plus ex­tra for greas­ing • 3 large eggs • 1 ta­ble­spoon semi-skimmed milk 1 Pre­heat the oven to 180°C/350°f/gas 4. Roast the whole squash for 1 hour 30 min­utes, or un­til cooked through. Once cool enough to han­dle, halve and de-seed, then scoop half the soft flesh into a bowl to cool (you only need half here, so keep the re­main­ing roasted squash for an­other recipe). 2 Mean­while, to make the pas­try, sieve the flour and ic­ing sugar on to a clean work sur­face. Cube the cold but­ter, then use your thumbs and fin­ger­tips to rub it into the flour and sugar un­til you end up with a fine, crumbly mix­ture. Beat 2 eggs and the milk and add to the mix­ture, then gently work it to­gether un­til you have a ball of dough – don’t work it too much at this stage as you want to keep it crumbly and short. Flour your clean work sur­face, pat the dough into a flat round, flour it lightly, wrap in cling film and pop it into the fridge for at least half an hour. 3 Lightly grease two 12-hole muf­fin tins with but­ter. Add the mince­meat and maple syrup to the bowl of cooled squash, then chop and add the al­monds and mix to­gether. Roll out the pas­try on a clean flour-dusted sur­face to 3mm thick. Use a 10cm pas­try cut­ter to cut out 24 cir­cles of dough, then ease and press them into your pre­pared tins. Equally di­vide up the fill­ing, then cut out 8cm cir­cles from your left­over pas­try to top the pies, crimp­ing the edges to­gether as you go. You can also add pas­try shapes to dec­o­rate, de­pend­ing on how many of­f­cuts you have. Brush the tops of the pies with beaten egg, also us­ing it to help you stick on any pas­try dec­o­ra­tions you’ve cut out. 4 Bake for 25 to 30 min­utes in the mid­dle of the oven, or un­til golden. Leave to cool and firm up for 10 min­utes in the tins, then care­fully trans­fer to a wire cool­ing rack. Dust lightly from a height with ic­ing sugar and serve. Lovely hot with a driz­zle of cus­tard, or warm or cold with a cup of tea. You can also box them up for an­other day, and they’re great as a gift, too.

“I love all mince pies at Christ­mas. This is my nod to the more tra­di­tional va­ri­ety, but I think these are just a bit more in­ter­est­ing than usual, as the ad­di­tion of de­li­cious, sweet squash re­ally light­ens the clas­sic mix.”

Jamie Oliver’s Christ­mas Cook­book by Jamie Oliver is pub­lished by Pen­guin Ran­dom House. Jamie Oliver En­ter­prises Lim­ited (2016 Jamie Oliver’s Christ­mas Cook­book). Photographer: David Loftus.

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