Christmas is a magical time for young and old in Ireland. Not only do we as a Christian country celebrate the birth of Christ but the young anticipate the coming of Father Christmas or Santa Claus. A lot of preparation takes place in the kitchen for this special holiday period and sometimes this can prove quite stressful. My advice is to do as much preparation beforehand as possible and freeze in advance. You can try these recipes at any time but they are particularly useful at Christmas!
Stuffing Cake
200g (8oz) fresh breadcrumbs
200g (8oz) sausage meat
1 small chopped onion
2 stalks chopped celery
2oz (50g) chopped chestnuts or chopped nuts (optional)
1 tbsp chopped fresh sage
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 Golden Delicious apple, cored and chopped
75g (3oz) dried cranberries
1 tbsp minced fresh parsley
180 ml (6 fluid oz) turkey stock
50g (2oz) unsalted butter, melted
1/2 lb (200g) streaky bacon
Method
Melt the butter and fry off the onions until soft.
Pour the onions into a bowl and add all the other ingredients.
Knead well to thoroughly mix. Line an 8inch cake tin with the stretched streaky rashers bringing them over the edge.
Press mixture into the cake tin. Bring the overlying bacon in towards the middle. Cover cake with tinfoil. (May be frozen at this stage if desired – defrosted and then cooked when required)
Bake at 180°C 375°F No 5 Gas for 15 mins, then remove cover and bake for a further 15 mins until cooked through and golden on top.
Serve in slices to accompany turkey or other cooked meat.
Frozen Chocolate Buche De Noel
3 large eggs
4 oz (125g) caster sugar
2 oz (50g) plain flour
1 tbsp cornflour
3 level tbsps cocoa powder
1 litre of soft serve ice cream
2 tbsps Grand Marnier or any liqueur
1/2 pt whipped cream (optional)
2 tbsps icing sugar
Strawberries or cherries and mint leaves to serve
Method
1. Grease and line a Swiss roll tin and heat oven to 180°C 375°F Gas 5.
2. Whisk eggs and sugar together until pale and thick, then gently fold in sifted flour cocoa and cornflour.
3. Pour into prepared tin and bake for 12 mins. Test by pressing gently with finger and if sponge springs back it is cooked. Place a damp cloth covered with greaseproof on a cooling tray. Dust with icing sugar. Turn the Swiss roll out onto this. Cool
4. Remove paper, brush with Grand Marnier. Spread with soft ice cream and roll up into a log. Wrap and freeze for 2 hours or until ready to eat.
5. When ready to serve, remove from freezer and spread with whipped cream sweetened with icing sugar or simply dust with icing sugar
6. Using a fork create swirls to look like a log, dust with cocoa and decorate with strawberries and mint. Serve.
Cheesy Mince Cakes
8 oz (200g) plain flour
1 tsp baking powder
4 oz (100g) butter or marg
4 oz (100g) caster sugar
1 egg (1 tsp milk if necessary)
Mincemeat
4 oz (100g) cream cheese
Rind of 1 orange
2 tsps caster sugar
Method
§ Sieve the flour into a bowl with the baking powder.
§ Rub the butter into the flour, add the sugar and mix well.
§ Beat the egg and use to mix to a stiff dough. A little milk may be added if necessary
§ Roll out about one eights of an inch thick and cut into rounds. Use half of these to line patty tins.
§ Place one teaspoonful of the mincemeat into the cases.
§ Mix the orange rind, cream cheese and sugar together and place a spoonful of this mixture on top of the mince.
§ Top each cake with the remainder of the rounds. It is not necessary to dampen the edges.
§ Bake in a hot oven for 15 mins. Serve warm dusted with icing sugar. 200°C 400°F No 6 Gas.
This will make 18 little cakes.