Found 301 matches, showing 186 -
Pheasant roasted with Smoked Bacon and Sage, with Red Cabbage Salad
Whether you use farmed or wild birds, the interesting ingredients and gentle cooking should ensure that this recipe from "Keeping It Simple" by Derry Clarke will be moist and have plenty of flavour; ideal for a dinner party, it might make also an interesting alternative for Christmas if numbers are too small for turkey (and will certainly be a lot easier to serve). A decent pheasant is like a small chicken and should serve two comfortably.
Roly's Christmas Pudding
Although not in the newly published Roly’s Café & Bakery cookbook (see Book Reviews), this is one of many treats currently on the Christmas menu at Roly’s Café. The cookbook does, however, include some very pretty cupcakes – and a mean biscuit cake - either of which would make nice little Christmas presents.
Edward Hayden's Christmas cake
Down at Dunbrody House, celebrity chef Kevin Dundon (author of the hugely successful Great Family Food), has Edward Hayden as his right hand man, and he too has written a successful book, Edward Entertains (€25 online, from his website, www.edwardentertains.com). This traditional recipe from the book is, he says “The nicest recipe for fruit cake that I have ever come across… adapted from a recipe given to me by my very good friend, Mary Woods. There are several stages to it (soaking fruit, lining the tin, making the cake, icing and decorating the cake) …it’s a great way of involving children in cooking and they can get a real sense of achievement in it.”
Buche de Noel
The traditional rich fruit cake seems to be a love it or loathe it affair - personally I wouldn’t be without it, not so much for Christmas itself when there is so much other food around, but to brighten the dark days of January when the recent indulgence is but a distant dream. On a gloomy afternoon, a cup of tea and a slice of darkly juicy fruit cake is just heaven, such a lovely cosy feeling. Bûche de Noel makes a delicious Christmas alternative for those who don’t like rich fruit cake and, although it doesn’t keep like the cake, it makes a great dessert so it could also be offered instead of the plum pudding. From Julie Duff’s book, Cakes From Around the World (Grub Street, paperback stg£14.99), this chocolate roulade is traditional to France and Quebec, to serve on Christmas Day. “Chestnut purée and fresh cream are blended together to fill and ice this delectable cake. It can then be decorated with a sprig of fresh holly and sprinkled with icing sugar 'snow'.”
Grilled Mountain Lamb in a Salad
Mention lamb to most people and it is likely to summon up images of spring - green fields and daffodils, with fluffy lambs gambolling around – but, tasty as tender young lowland lamb may be in spring and summer, there’s a completely different and more characterful variety that comes into season later in the year: mountain lamb.