11 minute read
Recipes Galore
Chef Angela Gray
Ballotine of Goose
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INGREDIENTS
• 1 free-range goose, de-boned • Sea salt and black pepper for seasoning
Stuffing
• 50g butter • 1 large onion, finely diced • 2 sticks celery, finely diced • 1 heaped teaspoon orange zest • 4 tablespoons orange juice • 1 tablespoon brandy • 1 small bunch of fresh sage, finely chopped • 1 small bunch of parsley, finely chopped • 6 ready to eat dried apricots, chopped • 1 tablespoon dried cranberries • ½ teaspoon allspice • 150g breadcrumbs • 300g minced pork • 100g minced veal (optional) or cooked ham • 150g chicken livers – goose if you can • 1 medium egg, beaten • 2 teaspoons of sea salt and 1 flat teaspoon pepper • 12 sage leaves • 10 pitted prunes soaked in 100ml port for 48 hours • 6 slices cured ham
Sauce
• 750ml stock, including the juices from the goose and good chicken • stock for the rest • 1 tablespoon pomegranate molasses • 1 teaspoon maple syrup • 2 ½ tablespoons arrowroot • 4 tablespoons red wine – something you are drinking with the goose Serves 8-10
WHAT YOU DO
To make the stuffing
Heat the butter in a large pan, add the onion and celery, plus 4 tablespoons of water, cover with a lid and sauté over a medium heat, stirring occasionally until softened. Remove the lid and continue cooking until lightly golden in colour. Stir in the orange zest, orange juice, sage and parsley, cook off most of the moisture, then add the brandy and flame or ignite using a long nosed lighter. Once the flames subside, add the chopped apricots and cranberries and stir in the allspice. Remove from the heat and transfer into a large mixing bowl. Leave to cool for 10 minutes. Add the breadcrumbs, minced pork and veal and combine everything together. Chop the livers if using and mix in together with the beaten egg, season with the sea salt and pepper. I like to fry a teaspoon of the stuffing to make sure the seasoning is correct.
To assemble
You will need a large piece of foil, 1½ times the size of the goose. You may need two sheets overlapping. Lay a large sheet or 2 of parchment paper on top of the foil and sprinkle with sea salt and black pepper. Scatter a few sage leaves along the centre section of the paper. Lay the boned goose out flat on a board, skin side down, and open out completely, seasoning well with salt and pepper. Lay the slices of cured ham across the breast section. Place half the stuffing on top and make a shallow trench using the side of your hand. Insert the prunes and then top with the remaining stuffing. Using cupped hands along the edges of the stuffing, shape it into a cylinder. Take hold of the parchment paper nearest you, pull towards you and upwards, roll up moving over and forward, tucking in the ends; the seal should be underneath. Bring the rolled goose in parchment towards the edge of the foil nearest you and repeat the process, then twist the ends of the foil tightly to form a firm sealed cylinder.
To cook
Place in a preheated oven at 150°C/Fan 130°C/ Gas 3 for 20 minutes per 450g. Remove the foil and parchment, cutting with scissors. Drain off the juices and reserve them for the sauce. Place back in the oven and turn up the heat to 200°C/ Fan 180°C/Gas 6 and cook until golden brown, basting a couple of times throughout to help the colour. This should take about 25 minutes – factor this time into the total cooking time. Remove from the oven and loosely cover with foil and a couple of tea towels. Leave to rest for about 30 minutes before carving. Meanwhile, have a stiff drink and make the sauce. Spoon off any fat from the juices (you can keep the fat in the fridge for your next roasties) and pour into a saucepan. You need 750ml of liquid, so top up using chicken stock and any resting juices from the meat. Add 1 tablespoon pomegranate molasses and 1 teaspoon of maple syrup to the stock. Bring to the boil, then reduce to a simmer. Thicken with 2½ tablespoons of arrowroot dissolved in 4 tablespoons red wine. Slowly pour into the simmering stock, whisking as you go until the liquid thickens slightly.
Tŷ Sinsir
Broadcaster Elliw Gwawr is encouraging families to eat a healthier diet with less salt and sugar in her new book Blasus (Tasty) published by Y Lolfa. Elliw is ‘Mam’ to 3-year old Gruff, and as a busy mother who has to balance work and family, she knows the challenges parents face as they try to provide healthy meals, therefore there is an emphasis on healthy, simple recipes – both sweet and savoury – to please the whole family. From babies’ first foods, and recipes full of hidden vegetables to a chapter on Christmas treats. For those with a sweet tooth who have enjoyed this element in Elliw’s previous books, there are new recipes for cakes, puddings and treats for parties and special occasions. Blasus is full of original illustrations by the artist Lowri Davies and photographs by Warren Orchard.
Tŷ Sinsir
Mae gwneud tŷ sinsir yn lot o hwyl i blant ac oedolion. Gwnewch dempled papur i gael sylfaen y tŷ, yna glynwch y darnau at ei gilydd â’r eisin caled. Gadewch i’r plant ddefnyddio eu dychymyg wrth addurno’r tŷ.
200g o fenyn heb halen 200g o siwgr brown tywyll 5 llwy fwrdd o surop 550g o flawd plaen 2 lwy de o soda pobi 3 llwy de o sinsir mâl 1 llwy de o sinamon
Ar gyfer yr eisin 1 gwynnwy 170g o siwgr eisin 1 llwy fwrdd o sudd lemon Detholiad o fferins i addurno
1. Cynheswch y popty i 180ºC / Ffan 160ºC / Nwy 4. 2. Cynheswch y menyn, y siwgr a’r surop mewn sosban dros dymheredd cymedrol nes eu bod wedi toddi. 3. Rhowch y blawd, y soda pobi, y sinsir a’r sinamon mewn powlen fawr a’u cymysgu. 4. Ychwanegwch y cynhwysion gwlyb at y cynhwysion sych a’u cymysgu’n dda â llwy bren i ffurfio toes gweddol stiff. 5. Ysgeintiwch y bwrdd â blawd a rholio’r toes nes ei fod yn 5mm o drwch. 6. Gan ddilyn y templed papur torrwch 2 o bob siâp a’u rhoi ar dun pobi wedi’i leinio â phapur gwrthsaim. Os oes toes ar ôl gallwch dorri pobl fach neu goed Nadolig i fynd gyda’r tŷ. 7. Coginiwch am 20 munud. 8. Os yw’r bisgedi wedi gwasgaru’n ormodol ar ôl eu tynnu o’r popty gallwch sythu’r ochrau drwy eu torri ag olwyn bitsa neu gyllell finiog. Gwnewch hyn yn syth o’r popty cyn i’r bisgedi oeri a chaledu. 9. Er mwyn gwneud yr eisin, chwisgiwch y gwynnwy mewn powlen fawr nes bod swigod yn dechrau ymddangos. Yna, gyda’r cymysgwr ar gyflymder isel, ychwanegwch y siwgr eisin 1 llwyaid ar y tro. Pan fyddwch wedi ychwanegu’r siwgr eisin i gyd, ychwanegwch y sudd lemon a chwisgio nes bod y cymysgedd yn stiff. 10. Rhowch yr eisin mewn bag peipio gan dorri twll bychan yn y pen. 11. Rhowch rywfaint o eisin ar fwrdd cacen neu blât i ddal waliau’r tŷ. 12. Peipiwch ychydig o eisin ar yr ymylon lle bydd y waliau’n pwyso yn erbyn ei gilydd a’u gwasgu ynghyd. Defnyddiwch ddysgl fach neu gwpanau tu fewn i’r tŷ i ddal y waliau yn eu lle tra eu bod yn sychu. 13. Gadewch iddyn nhw sychu’n llwyr, am ychydig oriau yn ddelfrydol. Pan fyddan nhw wedi sychu, tynnwch y bowlen neu’r gwpan sy’n dal y waliau oddi yno a glynu’r to ymlaen â mwy o eisin. Fe fydd yn rhaid i chi ddal darnau’r to yn eu lle am ychydig funudau neu fe fyddan nhw’n llithro i ffwrdd. Fe allwch chi osod cwpan neu botyn bach oddi tanyn nhw i’w dal yn llonydd tra bod yr eisin yn sychu. Gadewch iddyn nhw sychu’n llwyr, dros nos yn ddelfrydol. 14. I addurno, defnyddiwch weddill yr eisin i beipio ffenestri a drws, ac i ludo fferins neu siocledi i’r tŷ.
Recipes
Quick and easy boiled fruit cake
Lisa Fearne’s Christmas Cake
When it comes to Christmas cake recipes we’re spoilt for choice. Some recipes are very labour intensive, others require days of preparation in advance. Some cakes, like babies, need to be wrapped up and fed regularly. If you really haven’t got the time, try this boiled cake method my grandmother used which requires significantly less cooking time than most Christmas cakes.
INGREDIENTS
• 3 cups of mixed fruit • 1 cup of milk • 1 cup of brown sugar • 170g melted butter • 2 cups of self-raising flour • ½ teaspoon of mixed spice • 1 teaspoon of baking powder • 3 eggs well beaten
For the decoration:
• marzipan • royal icing • or simply add fruit, nuts and an apricot • jam glaze
The night before:
Place the mixed fruit in a bowl with some fruit tea and a few balls of marzipan. Stir well, to melt the marzipan and leave to stand overnight.
The next day:
Pre-heat the oven to 180°C / 160°C (fan) / 350°F / gas mark 4. Place the mixed fruit, milk, sugar and butter in a large saucepan and boil for 5 minutes. Allow the mixture to cool. Then add 2 cups of self-raising flour, the mixed spice, baking powder add three well beaten eggs. Mix together. Line a 9” (22cm) cake tin with parchment paper. Fill the lined cake tin with the mixture and place in the oven for 1½ hrs until cooked.
To decorate:
Once cooled, cover the cake with melted apricot jam, this will help to secure the marzipan to the cake. Roll out the marzipan to about 4mm thick and place on top of the cake then trim to size. For a quick traditional looking cake add spoonfuls of stiff white icing on top, using a pallet knife, to make a snow drift pattern, then add favourite toy Christmas decorations. Add a ribbon to the sides and stand back to admire your handiwork. To finish, glaze with more apricot jam.
For a nutty fruit cake: Brush the cake with a thick layer of apricot jam and arrange some of your favourite fruit and nuts on top.
This article is an excerpt from Dathlu / Celebrate - by Lisa Fearn (GOMER) £14.99 Published November 2019. Available from good bookshops, GWALES and AMAZON.
The Chocomosa
Chef Anand George’s signature dessert of a light crispy pastry parcel filled with a melted Belgian chocolate ganache, served with homemade vanilla ice cream
(Makes 4 portions)
INGREDIENTS
Flaked almonds – 10gms Callebaut Dark Chocolate Callets 53.8% – 75gms Butter unsalted – 30gms Caster sugar – 12gms Egg medium – 1 Spring roll pastry pouch – 8 (see recipe below) Oil (for frying) Plain flour-handful 1 Banana Sugar
METHOD
1. Preheat the oven to 220C and the roast the almonds for 5 minutes until toasted but not burned.
2. Melt the chocolate, butter, sugar and egg in a bainmarie, mixing gently occasionally, until it forms a smooth ganache. It should take about 7 minutes. Leave to cool, then add the roasted almond fakes. Mix well and refrigerate for 12 hours.
3. Divide the ganache into 8 equal parts.
4. Mix some flour with water to make a paste to stick the edges of the samosa together, which will stop the ganache from oozing out when gently frying.
5. Place one spoon of ganache into the pastry pouch, continue folding into a samosa shape, enclosing the ganache mixture. Stick the sides well with the flour paste.
6. Deep fry at 180C for 30 seconds.
7. Slice the banana, dust with sugar and caramelize with a blow torch. 8. To serve place two slices of banana, with the chocomosa on top with vanilla ice-cream
Samosa Pastry
Portion – 75 pouches 30 sheets of ready made spring roll pastry – 1 (Approx. 250mmx 250mm)
1. Cut the spring roll sheet into 16 five and-a-half cm rectangles.
2. On the long side of each rectangle, mark 13cm, from the bottom of the left hand corner. Make a cut from this mark to the right hand corner. Take 2 rectangles and put them together at right angles to form an L shape with the joining corner ‘cut away’.
3. Fold over each leg to the L once to make a pouch. So each rectangle will make 15 pastry pouches, and a total of 75 pouches from the entire pastry sheet. Add in the samosa mixture and continue folding into a samosa shape, enclosing the mixture.
