Christmas Recipes From TV Chefs
with the Hairy Bikers
CHRISTMAS GRAVLAX WITH DILL, TREACLE & CUMIN SERVES 8
• 2 middle-cut fillets of salmon (1kg each) • 100g sea salt flakes • 100g caster sugar • 1 tbsp crushed white peppercorns • large bunch of fresh dill, finely chopped • 2 tbsp treacle • 2 tbsp ground cumin • extra sea salt flakes
1 Wipe the fish fillets and place them on a clean board. Make sure all the pin bones have been removed by running your finger down the centre of the salmon. If you feel any little bones, ease out with tweezers.
2 Mix together the peppercorns, sea salt, sugar, dill, treacle and cumin in a bowl to make the curing mixture. At this stage it will look like a bowl of black gravel.
3 Sprinkle a layer of the extra salt on a large piece of foil and place one salmon fillet on top, skin side down. Cover the flesh with the curing mixture. Place the other piece of salmon skin side up on top and scatter over some more sea salt flakes.
4 Wrap the salmon up and seal the edges of the foil to make a tight parcel. Place on a baking tray and put a plate and a weight on the top to apply pressure to the parcel.
5 Place the salmon in the fridge and leave it to cure for at least 2 days. Turn the parcel twice a day so the juices from the top half and the bottom half drain evenly. Juice will escape through the parcel so when you turn the salmon, discard any excess juice – this is part of the curing process as the salt draws the moisture out of the fish.
6 Unwrap the parcel and discard the bits of dill and peppercorn. The gravlax is now ready to eat. Cut the slices on the bias so you get slices that show off the black edges made by the treacle. Wrap the remaining salmon in cling film and refrigerate. Eat within a week.
CHICKEN LIVER PARFAIT WITH CRANBERRY BUTTER
SERVES 6 • 200g butter • 1 medium banana shallot or ½ small onion, finely chopped • 1 bushy sprig of thyme • 1 bay leaf • 2 garlic cloves, finely chopped • a good pinch of ground nutmeg • a good pinch of ground allspice • 500g chicken livers, trimmed • 50ml brandy • 50ml Madeira • 3 tbsp double cream • sunflower oil, for greasing • sea salt • freshly ground black pepper • cranberry butter • 100g butter • 6 tbsp cranberry sauce (choose a bright red one if possible – fresh cranberry sauce will give the best colour)
1 Melt 50g of the butter in a medium pan and gently fry the shallot with the thyme and bay leaf until well softened but not coloured, stirring regularly. Add the garlic, nutmeg and allspice and cook for 1 minute more, stirring.
2 Drop the chicken livers into the pan and cook over a high heat for 2–3 minutes or until lightly browned and hot. Cut one of the largest livers in half to check – it should look pale pink inside. Pour the brandy and Madeira into the pan and boil hard for 1–2 minutes or until almost all the liquid evaporates.
3 Remove the pan from the heat and discard the thyme and bay leaf. Tip the chicken liver mixture into a food processor and season with plenty of salt and pepper. Melt the remaining 150g butter in a small pan over a low heat. Blend the chicken liver and shallot mixture for a minute, then remove the lid and push the mixture down with a spatula. With the motor running, slowly pour the melted butter onto the liver, then add the double cream and blend for a few seconds more.
4 Transfer the mixture to a sieve set over a bowl and press through firmly, using a ladle to push the mixture through the tiny holes. Grease six 100ml ramekins or small dishes with sunflower oil and divide the mixture between them.
5 To make the cranberry butter, melt the butter in a small pan over a very low heat. Remove from the hob and pour into a measuring jug. Spoon off any foam that rises to the surface and leave to stand for a few minutes to allow the milk solids to sink to the bottom of the jug. When the butter is looking clear, tip back into the pan and stir in the cranberry sauce. Warm together gently for a few minutes, stirring occasionally until the sauce melts. Leave to cool for 10 minutes.
6 Spoon a little sauce on to each ramekin and leave to cool. Cover with cling film and chill for 2 or 3 hours or overnight until set. Eat within 3 days.
COLD TURKEY AND HAM PIE WITH A CRANBERRY TOPPING
SERVES 4- 6 PASTRY • 450g plain flour • 2 tsp baking powder • 1 tsp salt • 60g cold butter, cut into cubes • 60g cold lard, cut into cubes • cranberry topping • 500g fresh cranberries • 250g kumquats, sliced thinly • 250g caster sugar • 6 allspice berries • 1 cinnamon stick • 3 tbsp port • 2 gelatine leaves FILLING • 1 tbsp olive oil • 1 tbsp butter • 1 onion, chopped • 1 leek, chopped • 2 small sticks of celery, chopped • 1 dsrtsp flour • 100ml chicken stock • 350g cooked gammon, cut into chunks • 500g cooked turkey, dark and light meat, in large pieces • 3 tbsp double cream • ½ tsp English mustard powder • good handful of curly parsley, chopped • black pepper and sea salt to taste 1 First make the pastry. Put the flour in a food processor with the baking powder and salt. Add the butter and lard and blitz to crumbs. Add about 140ml of water a little at a time and process until a ball of pastry forms. Wrap the pastry in cling film and chill in the fridge. 2 Next make the cranberry topping. Bring 150ml of water to the boil. Add the cranberries and kumquats and simmer for 10 minutes until they have broken down. Add the sugar, allspice and the cinnamon stick. Stir until the sugar has dissolved and simmer for a further 10 minutes. Add the port and bring back to the boil for a couple of minutes, then remove from the heat. 3 Place the gelatine in a bowl of cold water for about 3 minutes to swell and soften. Drain and stir the softened gelatine into the sauce. Leave to cool then place in the fridge to set. 4 Next bake the pastry case blind. Preheat the oven to 170°C/gas 3. Line a 23cm spring form cake tin with silicone baking paper. Roll the pastry out and line the tin, leaving the pastry hanging over the edge for trimming later. Cover the pastry with a piece of baking parchment, and fill with baking beans. Bake in the preheated oven for 15–20 minutes until cooked, then remove the beans and paper and trim the pastry neatly. Set the pastry case aside to cool. 5 Now make the filling. Put the olive oil and butter in a large frying pan, add the onion, leek and celery and sweat for about 5 minutes. Stir in the flour, add the stock and cook until thickened. Add the cream, mustard powder and parsley, then fold in the ham and turkey. Season to taste – use lots of pepper but go carefully with the salt, as your gammon may be salty. Pack the filling into the pastry case and return to the oven for 15 minutes at 170ºc/ Gas 3 for the flavours to bake together. Remove and leave to cool for a while, then spread on the cranberry topping. The heat from the pie will melt the jelly slightly, which helps it settle into the pie. Leave the pie to cool completely and serve cold.
12 Days of Christmas by The Hairy Bikers, £22. Published by Orion Publishing.