Jamie Oliver's Christmas Cookbook
Page 19
½ a bunch of fresh tarragon (½ oz)
2½ oz Roquefort cheese
extra virgin olive oil
Preheat the oven to 350°F. Wash the grapes, removing any stalks, then place them on a roasting pan, drizzle with olive oil, and strip over the rosemary leaves. Roast for around 35 minutes, or until golden and sticky. Roughly chop the walnuts, scattering into the grape pan to lightly toast for the last 5 minutes, and warm your French baguette alongside at the same time.
To make your dressing, squeeze the lemon juice into a large serving bowl, add the mustard, vinegar, and yogurt, and mix together. Finely chop the chives, stir most of them into the dressing, then taste and season to perfection. Click apart the lettuce leaves and tear into the bowl on top of the dressing. Trim, then slice the endive bases and click the delicate leaves apart and add to the bowl. Trim, finely slice, and add the celery, and pick over the tarragon leaves, ready to toss together at the last minute.
Leave the grapes to cool for a few minutes, then add to your salad bowl with the walnuts, making sure you scrape in any sticky goodness from the base of the pan. Gently toss it all together, crumble over the Roquefort, and drizzle lightly with extra virgin olive oil (new season’s, if you’ve got it). Sprinkle over the remaining chives from a height, and serve right away with the warm baguette on the side. A good glass of French red wine is always going to be enjoyable here, too.
PORK & RICE SALAD
GRANNY SMITH APPLES, WALNUTS, HONEY, & THYME
Inspired by the Caribbean classic rice and peas, I created this really exciting rice salad of my own, embracing all the flavors of a good roast pork dinner, with honey, apple, and herbs. It’s perfect hot, but also delicious served cold.
SERVES 6
1 HOUR 10 MINUTES
1½ lbs pork belly, skin off, bone out
olive oil
2 fresh bay leaves
2 sprigs of fresh rosemary
3 Granny Smith apples
1¾ oz shelled walnut halves
2 tablespoons liquid honey
4 sprigs of fresh thyme
1 orange
1½ cups mixed basmati and wild rice
2 tablespoons cider vinegar
2 scallions
1 bunch of fresh Italian parsley (1 oz)
Preheat the oven to 350°F. Use your sharpest knife to slice the pork belly into ¾-inch-thick slices, then across into ¾-inch chunks. Place 2 tablespoons of oil in a large ovenproof frying pan on a medium-high heat. Add the diced pork, the bay, and rosemary. Season well with sea salt and black pepper, then cook for 20 minutes, or until the pork is dark golden and crispy, stirring regularly. When done, remove and discard the herbs, then pour most of the fat into a jam jar, cool, and place in the fridge for tasty cooking another day. Leave the pan on the heat.
Quarter and core the apples, then cut into rough chunks about the same size as the pork. Add the apples to the frying pan with another 2 tablespoons of oil, roughly crumble in the walnuts, and add the honey. Strip in the thyme leaves, squeeze in the orange juice and stir well. Transfer the pan to the oven for around 20 minutes, or until the mixture turns gorgeous and dark golden—keep a close eye on it and take it out as soon as it’s perfect. Basically you want to be almost getting nervous that it’s going to burn, then you know you’re at exactly the right point.
Meanwhile, cook the rice in a pan of boiling salted water according to the package instructions, then drain and leave to steam dry. Take the frying pan out of the oven and carefully tip the pork, apples, and walnuts onto the rice. Stir the vinegar into the hot pan with a wooden spoon, scraping up all those lovely sticky bits from the bottom—that’s where all the flavor is. Once you’ve got it all looking delicious, tip the rice and pork mixture back into the frying pan. Trim and finely slice the scallions, finely chop the top leafy half of the parsley, and stir both into the rice. Taste and season to perfection, adding a little more vinegar, if needed. Serve straight away, at room temperature, or leave to cool, cover, and pop into the fridge to have cold the next day—great as part of a buffet.
WARM CRISPY DUCK SALAD
GNARLY TOASTS, WINTER LEAVES, & CLEMENTINE DRESSING
This is a cross between a warm salad and an open sandwich. Whack it in the middle of the table and let everyone tear it up. Gnarly, spiced toasts, a robust winter salad, and crispy duck—heaven. I can promise you there’ll be nothing left.
SERVES 6
3 HOURS
1 × 4½-lb whole duck
olive oil
1 tablespoon Chinese five-spice powder
2½ oz dried sour/tart cherries
red wine vinegar
2 cloves of garlic
2 sprigs of fresh rosemary
6 large, thick slices of sourdough bread
6 clementines
liquid honey
extra virgin olive oil
2 red endive
2 white endive
3 oz watercress
4 sprigs of fresh mint
Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 350°F. In a large roasting pan, rub the duck all over with 1 tablespoon of olive oil, the Chinese five-spice, and a pinch of sea salt and black pepper. Roast for 2 hours, or until the duck is crispy and cooked through. Just cover the cherries with boiling kettle water to rehydrate them.
After 2 hours, transfer the duck to a board. Leaving about ¼cup behind, skim the rest of the fat from the pan into a jam jar, cool, and place in the fridge for tasty cooking another day. Stir 2 tablespoons of vinegar into the pan with a wooden spoon, scraping up all the sticky bits from the base, then crush in the unpeeled garlic through a garlic crusher. Strip in the rosemary leaves, then use the bread to wipe up all those flavors. Lay the bread slices juicy-side up in the pan, drain and sprinkle over the rehydrated cherries, and place in the oven for around 10 minutes, or until golden.
To make the dressing, finely grate the zest of 2 clementines into a small bowl and squeeze in the juice of 3. Mix in ¼ cup of vinegar, a pinch of salt and pepper, a drizzle of honey, and ¼ cup of extra virgin olive oil. Have a taste and check the balance—you want it to be slightly too acidic and salty.
Trim, then finely slice the endive bases, and click the delicate leaves apart. Put them into a large bowl with the watercress. Peel the remaining clementines and slice them into rounds, then pick and slice the mint leaves.
Pull all the crispy skin off your duck. Take the pan of bread out of the oven and quickly pull the skin apart over the top. Return to the oven for 5 minutes, while you use two forks to pull and shred every last bit of meat off the bone. Spoon a few tablespoons of the salad dressing over the shredded meat to stop it drying out.
Halve the toasts lengthways, then criss-cross them on your plates. Toss the shredded meat, the remaining dressing, and the salad leaves, clementine slices, and mint leaves together, pile on top of the toasts, and serve right away.
FIFTEEN CHRISTMAS SALAD
THE PERFECT SEASONAL COMBO, INSPIRED BY MY LONDON RESTAURANT
With sweetness, bitterness, crunch, and softness, this is a brilliant combo. Fresh, juicy clementines, smoky speck, creamy mozzarella, salty Parmesan, fragrant mint, peppery arugula, bitter Treviso, and sticky balsamic. Delicious.
SERVES 4
15 MINUTES
2 × 4½-oz balls of buffalo mozzarella
1 lemon
4 clementines
extra virgin olive oil
2 handfuls of arugula
1 Treviso or radicchio
½ a bunch of fresh mint (½ oz)
4 slices of speck (smoked prosciutto)
Parmesan cheese
thick balsamic vinegar
Get out four pretty serving plates and tear half a ball of mozzarella onto each plate. Sprinkle from a height with a pinch of sea salt and black pepper, then finely grate a scraping of lemon zest over each portion. Peel the clementines, slice into ¼-inch-thick rounds, and divide between the plates.
Squeeze the lemon juice into a large bowl, add 2 tablespoons of oil and a pinch of salt and pepper, and mix well. Pick through, wash, and spin-dry the arugula and Treviso or radicchio, and tear into the bowl. Pick, slice, and add the mint leaves (reserving the baby leaves for garnish), then gently toss it all together to coat.
On a chopping board, lay out a slice of speck, pile a quarter of the dressed leaves on top, and wrap it up. Place the salad parcel on one of the plates, and repeat. Shave over a little Parmesan, sprinkle over the baby mint leaves, and finish with a few drips of good balsamic vinegar. Eat immediately!
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MIX IT UP
Clementines are super-festive here, but you can absolutely swap in blood oranges, peaches, pears, or figs, if you fancy.
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DIPS, BITES,
& handheld nibbles
BAKED CAMEMBERT
TEAR ’N’ SHARE SPONGY ROSEMARY ROLLS
These are loads of fun to make, look pretty, taste great, and usually everyone’s got a Camembert or similar-style cheese hanging around at Christmas, so this is a fantastic way to enjoy it. Gooey, creamy, tempting, and packed with flavor.
SERVES 15
1 HOUR 15 MINUTES
PLUS PROVING
3 cups strong bread flour, plus extra for dusting
2¾ cups strong whole-wheat bread flour
1 × ¼-oz package of dried yeast
unsalted butter
½ cup bread crumbs
3 × 8-oz round Camembert cheeses
6 sprigs of fresh rosemary
3 small cloves of garlic
1–2 fresh red chiles
olive oil
Put the flours, yeast, and 1 teaspoon of sea salt into a large bowl. Make a well in the middle and gradually pour in 2¼ cups of tepid water, stirring and bringing in the flour from the outside to form a rough dough. Knead on a clean flour-dusted surface for 10 minutes, or until smooth and springy. Place in a lightly greased bowl, cover with a clean damp kitchen towel, and proof in a warm place for 2 hours.
Grease a large nice-shaped ovenproof pan with butter, then evenly scatter over the bread crumbs. Leaving a ½-inch rim around the edge, cut the rind off the top of each Camembert (reserving two of the boxes). Pick the tip off each rosemary sprig and poke into the soft cheeses, then peel the garlic, finely slice with the chiles, and poke those in, too. Sprinkle each cheese with a pinch of sea salt and black pepper, then place one cheese in the center of the pan. Divide the dough into three pieces, then each of those into 10, giving you 30 in total. One-by-one, roll each piece into a ball and place on the pan, building out from the Camembert in a circular motion, like in the picture. Leave to proof for another hour, again covered with a damp kitchen towel.
Preheat the oven to 350°F. Strip the rest of the rosemary leaves into a little pile, toss with a little oil, and scatter over the dough. Sprinkle with a good pinch of sea salt from a height, then bomb over tiny bits of butter, which will melt into the bread as it cooks. Bake for 30 minutes, or until the Camembert is gooey and the bread is risen and cooked through. Bang the pan in the middle of the table, and dive in—elbows at the ready, this one’s hard to resist. And what’s great is that you know you’ve got two cheeses in reserve, ready to bake. As soon as you serve the first Camembert, bake the second one in its box on a pan for about 20 minutes, then decant onto the bread pan, repeating again with the remaining cheese, as and when needed. Guaranteed happy customers, all round.
TARAMASALATA
SILKY SMOKED COD’S ROE, LEMON, & CAYENNE
I really believe this is one of the most beautiful, decadent, and delicious dips you can make, and it’s a wonderful excuse to celebrate exciting veg in all their different colors, shapes, and sizes on the side, for some epic dunking.
SERVES 10
10 MINUTES
7 oz white bread (without crusts)
2 large lemons
2 pinches of cayenne pepper
½ a clove of garlic
6 tablespoons cold-pressed extra virgin olive oil
3½ oz smoked cod’s roe
Tear the bread into chunks and place in a mixing bowl. Pour over 6 tablespoons of cold water and leave for 1 minute. Squeeze the lemon juice into a blender with the cayenne, then peel and add the garlic and pour in the oil. Roughly chop the cod’s roe and add on top. Squeeze the bread really well to get rid of any excess water, then add to the blender. Liquidize to a very fine, silky purée, adding a small splash of water to help it along, only if it needs loosening.
Taste the taramasalata and season to perfection with sea salt and black pepper, if needed. Spoon onto a platter and drizzle with a little extra oil. If making ahead, loosen with a splash of water before serving, if needed—it can thicken over time.
Delicious served with crunchy seasonal veg to provide contrast to the smooth silky taramasalata. Trim or slice radishes, fennel, kohlrabi, and carrots into bite-sized morsels that are a pleasure to eat, pick baby green and purple kale leaves, and click apart endive, serving on the side for dunking. Also good with warm buttered bread, grilled crostini drizzled with oil, nice crackers, or crispbreads.
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JAZZ IT UP
If you’ve got an extra piece of smoked cod’s roe, freeze it to use another day. This makes it perfect for grating over things, like I’ve done in the picture here, adding a great sweet, smoky, kinda bitter-salty flavor to the dish.
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SAUSAGE ROLL MANIA
EACH RECIPE MAKES 20 SAUSAGE ROLLS
SWEET SQUASH & CHEDDAR
Preheat the oven to 350°F. Roast a 2½ lbs squash whole for 1 hour 30 minutes, or until soft. Leave to cool, then halve lengthways and remove the seeds and skin. Roll out 12 oz of cold all-butter puff pastry to 20 × 8 inches and brush all over with beaten egg. Crumble over 6 vac-packed chestnuts and sprinkle with 1 tablespoon of unsweetened dried cranberries, gently pressing them into the pastry. Finely grate over 1¾ oz of Cheddar cheese, evenly fork over the squash, leaving a 1-inch border at one long edge, then season and roll up like a Catherine wheel. Brush with more egg, then slice 1 inch thick and lay on a non-stick pan. Grate over more cheese, then toss the leaves from 1 sprig of fresh rosemary in a little olive oil and sprinkle over. Bake now or freeze for another day. Bake in a preheated oven at 350°F for 30 minutes, turn, then bake for 10 minutes, or until golden.
SAUSAGE, SAGE, & MUSTARD
Roll out 12 oz of cold all-butter puff pastry to 20 × 6 inches. Squeeze the meat out of 14 oz of Cumberland sausages, and shape down the middle of the pastry. Tear over 12 fresh sage leaves, finely grate over a little nutmeg, and add dots of English mustard. Brush the exposed pastry with beaten egg, fold it over the filling, and gently press out any air. Trim, use a flour-dipped fork to crimp and seal the edge, brush it all with more egg, and scatter over 1 heaping tablespoon of raw sesame seeds. Bake now or freeze for another day. Halve and bake on a non-stick pan in a preheated oven at 350°F for 30 minutes, or until golden.
GARLIC MUSHROOM & THYME
Peel and finely chop 4 cloves of garlic and place in a large pan on a medium-high heat with 2 tablespoons of unsalted butter, the leaves from 6 sprigs of fresh thyme, and a pinch of sea salt and black pepper. Stir, while you chop 1¼ lbs of mixed mushrooms, adding them to the pan as you go. Cook for 40 minutes, or until dark and nutty. Cool, then finely chop and mix with 1 large egg and ¾ cup of bread crumbs. Roll out 12 oz of cold all-butter puff pastry to 20 × 6 inches and shape the filling down the middle. Brush the exposed pastry with beaten egg, fold it over the filling, and gently press out any air. Trim, use a flour-dipped fork to crimp and seal the edge, then brush it all with more egg and scatter over 1 heaping tablespoon of raw sesame seeds. Slice 1 inch thick and lay on a non-stick pan. Bake now or freeze for another day. Bake in a preheated oven at 350°F for 30 minutes, or until golden.
BOLD BLACK PUDDING
Roll out 12 oz of cold all-butter puff pastry to 20 × 6 inches. Discarding the skin, shape 10 oz of quality
soft black pudding down the middle of the pastry, then use your hands to squeeze and mold it into more of a round shape. Brush the exposed pastry with beaten egg, then fold it over the filling and gently press out any air. Trim, use a flour-dipped fork to crimp and seal the edge, then brush it all with more egg, and scatter over 1 heaping tablespoon of raw sesame seeds. Slice 1 inch thick and lay on a non-stick pan. Bake now or freeze for another day. Bake in a preheated oven at 350°F for 30 minutes, or until golden.
SMOKED SALMON BLINIS
MINI SOFT FLUFFY PANCAKES & TOPPING IDEAS GALORE
We make these every Christmas when guests are arriving. It’s generally a job that me and Dad do—while greeting people with a drink you can also be knocking out a few freshly cooked blinis, adding simple toppings as you go. Yum.
MAKES 30 BLINIS
15 MINUTES
PLUS TOPPINGS
1 cup self-rising flour
1 large egg
olive oil
1 cup reduced-fat (2%) milk
unsalted butter
For the blinis, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the center, crack in the egg, and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you’ve got a lovely, smooth batter.
Put a large non-stick frying pan on a medium heat and add 1 small knob of butter. Once hot and the butter’s melted, add tablespoons of batter to the pan to make your blinis. Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top. The first batch always helps you figure out your temperature control, so adjust it up or down if needed. Transfer the cooked blinis to a plate, and continue with the remaining batter until it’s all used up. Top with your favorite combos, season to perfection, and enjoy.