A change from Sage & Onion

Stuffing recipes

Day 11 of The Christmas Countdown is STUFFINGS. Below you will find three different recipes to help you “Stuff that bird”. If you fancy a change from good old sage & onion, then read on. You will find a gluten free & vegetarian option.

Always keep in mind that stuffing can be used in numerous ways.   Try stuffing different vegetables & baking them.  A good hearty stew, either with meat, poultry or vegetables can be turned into a flavoursome dish with the addition of some homemade stuffing balls, dropped into the pan 30 mins before the end of the cooking time. A healthier option to dumplings.

APRICOT & PISTACHIO STUFFING  *

50g Butter or Olive oil

1 Large Onion, peeled & finely chopped

2, Stalks Celery, Finely chopped

150g Dried Apricots, chopped

200g Breadcrumbs,

Grated rind & juice of 1 Orange

150g Pistachio Nuts, Shelled & chopped

Chopped, Fresh Parsley & Thyme

Chicken Stock or White wine.

Seasoning.

METHOD:

Heat the oil & better in a pan & fry onion & celery until golden.

Put the remaining ingredients in the pan & mix well until all ingredients are combined.

If you fell the mixture is to dry, add a little stock or white wine.

SWEET POTATO & LIVER STUFFING   *

1kg Sweet Potato, freshly cooked

50g Butter Softened

1 Large Onion, peeled & finely grated

Liver from the Turkey, chopped

2 Eggs, beaten

2 Tbspns Chopped fresh, Parsley

1 Tbspn Chopped fresh Sage

Sprinkle of Chilli Flakes, or more according to taste,

Seasoning

METHOD:

Mash the potatoes finely, add all remaining ingredients & mix well. Leave until cold before using.

SAVOURY RICE STUFFING.  *

1 Large Onion, peeled & chopped

1 Large Yellow Pepper, deseeded & finely chopped

100g Smoked bacon lardons

1 Tbspn Olive oil

2 Large Tomatoes, skinned & chopped

Finely chopped Basil & Oregano

200g boiled brown basmatti  Rice (cooked weight)

Seasoning to taste.

METHOD:

Heat the oil in a pan & slowly fry the onion, bacon & pepper until the onion is golden.

Remove from heat & stir in the rest of the ingredients until well combined.

Leave until cold before using.

*   Food Hygiene. Always remember when making stuffing in advance, to cover & store in the fridge until needed, especially those containing raw meat or rice. Always stuff the turkey, just prior to cooking, not in advance.

As always, if you have a question about any of the recipe, or you have a particular recipe request, please leave your comment in the box below.

Until tomorrow, enjoy your evening.

The late cake recipe

Christmas cake recipe

Day 7 of my Christmas Countdown is the cake, especially for all you budding cooks, that haven’t we got round to making your Christmas cake yet. This recipe is a little different from the traditional cake recipe, but if you make it this weekend, you will find the recipes for the Marzipan (Day 8) & Fondant icing (Day 9) for covering the cake on the Christmas Countdown, this weekend.

Of course I can hear you cry, “I haven’t got the time for cake making”, Well let me suggest to you. Once you have felt the satisfaction of making your own cake, I very much doubt you will resort to a shop bought one again. Just think of all your friends & family, congratulating you, on your culinary skills. Apart from the feel good factor, you can be sure you are feeding your family an additive & preservative free cake, containing real butter, free range eggs & no nasty palm oils.

Well here we go:

Jan’s late Christmas Cake recipe.

Makes 1. 20cm cake, or 3. 8 cm cakes.  Time taken 45mins + cooking

Equipment: 1. Deep 20cm cake tin, side & based lined & lightly oiled.

Allergens: Dairy, Egg, Nuts

INGREDIENTS

120g Dried Cranberries

120g Dried Cherries

120g Chopped blanced Almonds

120g Dried Apricots chopped

120g Dried Dates

120g Sultanas

250g Spelt Flour

5 level tspns Baking powder

1/2 level tspn Salt

175g Unsalted Butter, not spreadable type.

175g Dark Brown Sugar

Finely grated rind of 1 orange

3 Large Free range eggs

1 tspn Almond essence

3 tbspns Brandy

METHOD

Preheat the oven to 325f, 170c, Gas 3.

Place the dried fruits, orange rind & nuts in a bowl & set aside.

Sift the flour, baking powder & salt together & set aside.

Using a hand mixer, cream the butter & sugar together until very soft & light.

Lightly beat together the eggs & essence & beat into the creamed butter & sugar a little at a time. With the last additions of the egg mix add a couple of tablespoons of the flour.

Fold the remaining flour, alternatley with the brandy & then fold in the fruit & nut mix.

Turn the mix into the prepared tin, lightly level the top & slightly hollow out the centre.

Place in the preheated oven & bake for 1 hour, lower the heat to 300f 150c Gas 2 & bake for a futher 1 1/2 – 2hours. 

Test cake by pushing a warm skewer into the centre,  it should come out clean with no traces of uncooked mixture.

Allow cake to cool in tin. When cold, wrap in foil & store in an air tight tin for a few days, until ready to almond paste.

Its as easy as that. If you have any questions, please leave them in the comments box below & I will answer them tomorrow.

Enjoy your evening.

Get Stuffing.

The season to be jolly is rapidly approaching, so I thought in the run up to Christmas & throughout January I will share with you some of my recipes, hopefully to inspire you and also to help you #loveyourleftovers.

This week, its STUFFING. Three recipes to help you add a different way to “Stuff that bird”.

Always keep in mind that stuffing can be used in numerous ways.   Try stuffing different vegetables & baking them.  A good hearty stew, either with meat, poultry or vegetables can be turned into a flavoursome dish with the addition of some homemade stuffing balls, dropped into the pan 30 mins before the end of the cooking time. A healthier option to dumplings.

APRICOT & PISTACHIO STUFFING  *

50g Butter or Olive oil

1 Large Onion, peeled & finely chopped

2, Stalks Celery, Finely chopped

150g Dried Apricots, chopped

200g Breadcrumbs,

Grated rind & juice of 1 Orange

150g Pistachio Nuts, Shelled & chopped

Chopped, Fresh Parsley & Thyme

Chicken Stock or White wine.

Seasoning.

METHOD:

Heat the oil & better in a pan & fry onion & celery until golden.

Put the remaining ingredients in the pan & mix well until all ingredients are combined.

If you fell the mixture is to dry, add a little stock or white wine.

 

SWEET POTATO & LIVER STUFFING   *

1kg Sweet Potato, freshly cooked

50g Butter Softened

1 Large Onion, peeled & finely grated

Liver from the Turkey, chopped

2 Eggs, beaten

2 Tbspns Chopped fresh, Parsley

1 Tbspn Chopped fresh Sage

Sprinkle of Chilli Flakes, or more according to taste,

Seasoning

METHOD:

Mash the potatoes finely, add all remaining ingredients & mix well. Leave until cold before using.

 

SAVOURY RICE STUFFING.  *

1 Large Onion, peeled & chopped

1 Large Yellow Pepper, deseeded & finely chopped

100g Smoked bacon lardons

1 Tbspn Olive oil

2 Large Tomatoes, skinned & chopped

Finely chopped Basil & Oregano

200g boiled brown basmatti  Rice (cooked weight)

Seasoning to taste.

METHOD:

Heat the oil in a pan & slowly fry the onion, bacon & pepper until the onion is golden.

Remove from heat & stir in the rest of the ingredients until well combined.

Leave until cold before using.

*   Food Hygiene. Always remember when making stuffing in advance, to cover & store in the fridge until needed, especially those containing raw meat or rice.

 

 

Here’s Health to your Christmas

Here at TRUFFLEicious, as the nights draw in & the season changes, we have been devoting our time to recipe creation. As the festive season draws nigh my thoughts turned to that great overload of rich, sugary foods, which become, in these modern times the spirit of Christmas.

“Hark the herald angels sing”. Our new recipe creations have been born.

THE ultimate #Christmas #Cakes. Rich, moist, dark, fruity & nutty and above all. #Gluten & Dairy free.

My first cake ( pictured above) is Beetroot, Apple & Hazelnut.

The sugar content has been lowered, as both the apple & dried berries add an element of sweetness to this rich moist cake.  Not being a fan of sugary icings, marzipan or butter icing, I have decorated the cake with a mixture of curd cheese & natural yoghurt,which adds a creamy, refreshing contrast to the richness of the cake.  Off course, if you are totally dairy free, the topping would be a NO NO.

My second cake. Carrot, Courgette, Date & Poppy Seed

Is again, gluten & dairy free. The picture on the right is decorated with the same topping as above and therefore not suitable for those totally dairy free it is sprinkled with grated lime rind & a few cranberries would also look effective. The cake on left is just dredged with icing sugar, for a seasonal effect & both would look good as a centre piece with a red pillar candle stood in the middle.

Cake No 3. Sweet Potato, Pecan, Maple Syrup & Caramel

Cake, Sweet Potato, Pecan & Caramel

Once again a rich, moist nutty cake, but with a slightly higher sugar content with the addition of maple syrup & homemade caramel and again the topping contains yoghurt & curd cheese.  This cake also contains an amount of gluten as it is made with Spelt, which give it a nice nutty taste & a rich dark colour.

All the above cakes, could also be served as desserts.  They keep well stored in an air tight tin, but if topped with the yoghurt & curd cheese, need to be stored in the fridge. Not suitable for people with NUT allergies.

In my next blog I will be dealing with gluten/Dairy free Chocolate Cakes & Mousses.

You can also hear me on BBC Radio #Wiltshire. Sue Davis Show on Sunday Mornings at 10.15 for the next 6 weeks talking about recipes from this blog.

Until next time #Foodies.