Festive Season Recipes

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Turkey & sage sausage rolls with cranberry relish: 
Makes 20 cocktail sized rolls
​
  • 1 sheet ready rolled puff pastry
  • 250g minced turkey (veg - replace with Quorn or equivalent brand or pre cooked mushroom duxelle - see recipe below)
  • 1/4 tsp salt
  • Black pepper – about 3-4 grinds
  • 3 sage leaves – approx 1 Tbsp when finely chopped (can use 2 tsp dry instead)
  • 2 small eggs (1 for mix, 1 for eggwash)
  • 20g white breadcrumbs + 10g extra 
  • 1/2 tsp cinnamon (optional)
  • 1/2 tsp cumin (optional)
  • 20g pinenuts
  • 20g dried cranberries or apricots
  • 5g poppy seeds or sesame seeds (black pref)
  • 20g flour – for dusting
 
  1. Preheat the oven to 180 degrees C
  2. Destalk and chop the sage finely and place in a bowl
  3. Chop up the cranberries/apricots finely and add to the bowl
  4. Finely chop the pinenuts and add
  5. Add the mince, cinnamon, cumin, salt, pepper, a small egg and the breadcrumbs
  6. Mix very well  (ideally with your hands using gloves if you prefer) to ensure everything is mixed well
  7. Then, if it’s still too wet, add more breadcrumbs and mix through until you get the consistency you want – it mustn’t be stodgy or too dry
  8. Put a little flour in a small bowl - in case you need for dusting
  9. Break a small egg into a bowl and mix (for an eggwash) - keep until needed
  10. Line a baking tray with parchment paper
  11. Roll open the sheet of puff pastry on the work surface (keep it on its original wrapping paper)
  12. Cut a division lengthways into 2 long strips using a sharp knife – leave on the paper 
  13. Get the filling from the fridge and divide in half, then put a line of turkey filling down the middle of the one strip closest to you – don’t overfill, leave a margin of at least 1cm
  14. Brush the long edges (furthest away from you) with egg and bring the pastry over the filling to join with the egg wash edge, to form a tight sausage roll shape – use the paper to guide your rolling and make sure the pastry covers the filling and no filling oozes out - You can tuck in the ends of the pastry, and gently press down to flatten
  15. Brush the top of the pastry with egg wash and sprinkle with poppy/sesame seeds
  16. Cut the long pastry roll into smaller “sausage rolls” as long or short as you like, and transfer to the baking tray. 
  17. Now turn the paper with the remaining pastry around so the pastry is nearer to you and repeat everything using the remaining filling  
  18. Bake for 20-25 minutes until the pastry is golden and the meat cooked through

NOTE: For vegetarian option, you can use quorn mince (or an equivalent brand), or make a mushroom duxelle by frying chopped mushrooms with diced onion, garlic and thyme, salt and pepper and a little squeeze of lemon (cook until all the liquid has evaporated from the mushrooms) and allow to cool before proceeding with the recipe. 

For the relish (fresh/raw uncooked - like a salsa):

  • 150g cranberries (fresh or frozen but defrosted)
  • 1/3 cup (50g) caster sugar
  • 1/8th orange
  • 1/2 tsp mixed spice (optional)
 
  1. Chop the clementine/orange into smaller pieces, leaving skin on but removing any seeds.
  2. Place in a blender with the cranberries and sugar (and spice if using).
  3. Blitz until a nice chunky consistency - remove to a serving bowl

For the relish (cooked): 
  • 150g cranberries (fresh or frozen but defrosted)
  • 75g sugar (brown or caster)
  • 30ml cider vinegar
  • 30ml orange juice (1/2 orange squeezed in)
  • 60ml water (4 Tbsp)
  • 1/2 tsp mixed spice (optional)
 
  1. Place all ingredients in a small pan and bring to the boil
  2. Then turn down to a simmer and cook (lid on) for 20 minutes
  3. Allow to cool slightly and then blend with a stick blender (or transfer to a small processor)
  4. If  you want you can push it through a sieve to remove the pips etc (I leave in as prefer) 
  5. Transfer to a glass jar and cool (if keeping more than a day or two please sterilise the jar first)​

Utensils
  • Chopping board
  • Knife
  • Med bowl
  • 2 small bowls
  • Mini whisk (for egg) or fork
  • Pastry brush
  • Small pan (with lid)
  • Tbsp measure
  • Stick blender or small processor/blender
  • Jam jar
  • Disposable gloves (food prep)
  • Parchment/baking paper
  • ​Baking sheet
Mini quiches with Brussels, chestnut & EITHER bacon OR mushrooms: 
Makes 12 
  
  • 1 sheet ready rolled shortcrust pastry   
  • 1/2  med onion or 1 small onion (red or white)
  • 100g mushrooms OR 100g bacon (4 rashers)
  • 80g Brussels sprouts (3 large, 6 small approx)
  • 1 clove garlic
  • 3 leaves sage
  • 50g whole chestnuts
  • Salt
  • Pepper
  • 10ml olive oil 
  • 1 large egg 
  • 125ml single cream 
  • 25g blue cheese OR parmesan OR gruyere OR cheddar
 
​Make the pastry cases:
  1. Take the ready rolled shortcrust pastry out the fridge (at least 15 mins before unrolling otherwise it will crack)
  2. Pre-heat the oven to 180°C
  3. Spray 12 moulds or a 12-hole muffin tray with non-stick spray or grease with butter. 
  4. Roll open the pastry (leaving on the paper it comes with) and lay
  5. Put some flour into a bowl large enough to fit the round pastry cutter (cutter should be larger than the moulds by approx 1cm),
  6. Dip the cutter into the flour, and then cut 12 x circles of the pastry 
  7. Gently line the tart cases with the pastry (you can use a little excess pastry rolled into a ball to help push it in)
  8. Cut a small piece of parchment/baking paper and crumple into a ball, then open out and line the inside of the pastry, and then top with baking beans.
  9. Blind bake the pastry cases for 10-15 minutes, then carefully remove the paper and baking beans and bake another 5 -10 minutes until golden (everyone's oven is different so judge timing to suit yours)
  10. Allow to cool slightly and loosen from the moulds (though you can keep them in the moulds for the next part, just helps to loosen at this point.
  11. Turn the oven down to 160°C

Make the filling
  1. Peel and chop the onion finely
  2. Chop the mushrooms or bacon into small pieces
  3. Peel and chop the garlic finely
  4. Roll up the leaves of sage and finely chop
  5. Chop the chestnuts
  6. Finely dice the sprouts by cutting in half through the root, then slice in towards the root approx four slices and then slice across thinly
  7. Place a frying pan on the heat and add a splash of olive oil 
  8. Fry the onions for a few minutes, then add the garlic and mushrooms or bacon and cook out. Then add the sage and the sprouts and cook out until softened, finally stir through the chestnuts, taste and then season with salt and pepper as required
  9. Remove to a bowl and grate/crumble in the cheese
  10. Break the egg into a measuring jug and mix, then add the cream,a pinch of salt and pepper and mix again 


Assemble and bake
  1. Spoon the mixture halfway up the tart cases
  2. Fill up with the egg mixture (don't overfill)
  3. Bake until just set - about 12 - 15 minutes
  4. Allow to cool and then carefully remove from moulds to a serving platter

If making your own pastry:
  • you need 300g plain flour, 150g cold butter, a pinch of salt and 4-5 tbsp cold water.
  • Sift the flour and a pinch of salt into a bowl and grate in the cold butter.
  • Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
  • Stir in the water and mix to a dough.
  • Knead gently until smooth.
  • Wrap in cling film and chill for 30 mins. then roll out and use as above (as described for the ready rolled) 

​Utensils
  • Chopping board
  • Cook's knife
  • Frying pan
  • Heatproof Spatula (for use with pan)
  • Med bowl
  • Small bowl
  • Greaseproof/baking paper 
  • Measuring jug
  • Small egg whisk/fork
  • Grater
  • Flat baking sheet
  • 12-hole cupcake/muffin baking tray or 12 moulds approx 6cm diameter
  • Pastry cutter - 1cm larger than the diameter of the moulds
  • Baking beans
  • Non-stick spray
  • Rolling pin
  • Oven gloves
  • Small pointed knife/flat skewer
  • Platter
Winter Aperol spritz:
  • 25ml Aperol (1 part) - you can add another part if you want but I don't want it too strong
  • 75 ml Prosecco (3 parts)
  • 50ml pure pomegranate juice (2 part) - "POM" brand is great
  • 25ml soda water (1 part) 
  • Ice
  • 1 orange
  • 2 sprig rosemary
  • a few pomegranate seeds

For mocktail
Omit the Aperol, Prosecco and soda above (but still buy the pomegranate juice & seeds, orange, rosemary PLUS the following:
  • 1 grapefruit
  • 50g caster sugar
  • 75ml non-alcoholic Prosecco OR sparkling orange drink (e.g. San Pellegrino Aranciata)
​
  1. If making a mocktail, first make the sugar syrup (see recipe below, and omit the point below re rosemary because you already have in the syrup)
  2. Using a rolling pin or the back of a large knife, lightly "bash" the rosemary sprig to release the flavours/oils - put in a glass
  3. Add the Aperol and pomegranate juice, a quarter slice of orange and mix
  4. Now add a few ice cubes, and the Prosecco and top with a little soda
  5. Garnish with another quarter slice of orange, a few pomegranates and a sprig of rosemary
​​
If making a mocktail, make the sugar syrup first by juicing the grapefruit into a small pan, chop up and add half the remaining grapefruit skin/peel, add the sugar, a sprig of rosemary and 50ml water - reduce by half until syrupy - transfer to a jam jar and allow to cool - make in advamce and store in the fridge for another use)

​Utensils
  • Rolling pin
  • Tot measure (Jigger) - can use Tbsp measure
  • Mixing spoon
  • ​Small chopping board
  • Large wine glass
  • Small pan (for mocktail only)