27893211 Goodall s Inspirations Winter Recipe Booklet

7/31/2019 27893211 Goodall s Inspirations Winter Recipe Booklet

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IN SP IR AT IO N Sw i n t e r r e c i p e b o o k l e t

In association with Brenda Costigan

w w w . g o o d a l l s . i e


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GoodallsWinter Recipes

Two Salmon Starter

on Crostini

This makes a delightful start to a special meal.

It can be served hot or warm.

Serves 4

Preparation Time: 5 mins

Cooking Time: 10 mins

Youll need:4 slices French bread / Country bread

Drizzle of olive oil

Salt

Ground black pepper1/2 clove garlic

25g (1oz) butter

1 tbsp olive oil

225g (8oz) fresh salmon fillet (darne),

skinned and cut in small chunks

A few pinches of oregano

100g packet (almost 4oz) smoked salmon(chopped coarsely)

Squeeze of lemon juice

Heat the oven to 190C, 375F, gas mark 5.

To make the crostini, place the slices of bread on a

baking tin, drizzle the top with a little olive oil and season

lightly with pepper and salt. Bake in the oven for 10

minutes until golden. Remove and rub top surface with

the cut piece of garlic. Discard the garlic (or use in

another dish).


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Heat the butter and olive oil in a frying pan and gently

fry the fresh salmon until nearly cooked, adding salt and

pepper and the oregano as it fries.Then, add in the

smoked salmon and fry gently until it too is thoroughly

heated through. It will become the same colour as the

fresh salmon.Add in the lemon juice to taste.

To serve, place one crostini on each serving plate and

spoon the salmon mixture onto each. Decorate with a

small serving of mixed lettuces.


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Chicken Paprika

This dish has a rich, warm, colour which is most attractiveand it reheats well, so it can be made in advance.Thepaprika has a mild flavour.

Serves 4

Preparation Time: 15-20 mins

Cooking Time: 25-35 mins

Youll need:

1 glass red wine (optional)

425 ml (3/4pt) chicken stock

4 skinless chicken breast fillets

2-4 tbsp olive oil

1 onion, chopped

1-2 cloves garlic, chopped

150g (5oz) button mushrooms, sliced

SaltGround black pepper

2 tsp paprika1/2 tsp of mixed herbs or oregano

1 tsp sugar1/2 x 400g tin chopped tomatoes

1 tsp tomato pure1 heaped tsp cornflour blended with a little

water

Put the wine into a saucepan and boil briskly to reduce by one

third (see note at end). Add the reduced wine to the chicken

stock.

Using a frying pan, cook the chicken breasts in the olive oil until

golden brown on both sides.Transfer them to a saucepan. Next,

fry the onion and garlic in the frying pan until soft. Add the

mushrooms and fry until soft (adding more oil if required). Seasonwith salt and pepper and add the paprika, mixed herbs and the

sugar stirring them through.Then stir in the chicken stock, adding

the half tin of chopped tinned tomatoes and the tomato pure.


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Pour the contents of the frying pan into the saucepan over

the chicken and mix together.

Bring to the boil and then simmer very gently, covered with a

lid until everything is tender and tasty, about 25-35 minutes.The

juices can be thickened by stirring in the cornflour, and bringing

the contents of the saucepan to the boil.

Serve with noodles, rice or potatoes and a nice green vegetable

or a tossed salad.Try a spoonful of yoghurt or crme frache on

each serving of chicken paprika.

(Note:This cooks off the alcohol, which would be bitter, unless

a recipe is cooked for over 1 hour.)

www.goodal ls . ie


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Christmas Lasagne

No need to make a sauce, simply use cartons of crme

frache for this speedy lasagne.

Serves 4


Cooking Time: 40 mins

Youll need :

175g (6oz) broccoli in small florets

225g (8oz) 10-12 sheets dried no precook

lasagne sheets (enough for 3 layers)

2 x 200ml cartons crme frache1/2 -1 tsp oregano

1 tsp dried parsley

Salt

Ground black pepper

Pinch nutmeg1/2 tsp French mustard (optional)

175g (6oz) cooked turkey, chopped

175g (6oz) baked ham, chopped175g (6oz) cherry tomatoes, halved

150-175g (5-6oz) mature white cheddar

cheese grated

Preheat the oven to 180C, 350F, gas mark 4.

Put the small florets of broccoli into a bowl and cover

with boiling water. Leave to stand. Fill a large bowl with

warm water and drop in the lasagne sheets (one at a time

so they dont clump together) and leave to stand.

Empty the cartons of crme frache into a bowl and mix

in 3 tablespoons of water. Also add the herbs, salt, pepper

and nutmeg. Drain the broccoli and season with salt and

pepper. Drain the lasagne. Season the chopped turkey and

the chopped tomatoes with salt and pepper. Spread a


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small spoonful of the crme frache mixture over the

base of the dish. Arrange a layer of lasagne sheets over

the base. Scatter half of the turkey and the ham over the

lasagne. Also scatter half the broccoli and tomatoes.

Spread one third of the crme frache over and scattersome grated cheese on top.

Place the second layer of lasagne on top and repeat the

filling as just described.

The third layer of lasagne is placed on top with the

remaining third of the crme frache spread over. Scatter

the remaining cheese on top.

Bake in the preheated oven for about 40 minutes.After

the first 20 minutes raise the heat to 190C, 375F, Gas

mark 5 and continue cooking until a rich golden and

bubbling.

Leave to stand for 10 minutes before serving.

Serve with a tossed green salad.

www.goodal ls . ie


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Mustard and Sugar

Glazed Ham

This ham is both boiled and baked to give it a delicious

flavour.

Preparation Time: Steep for 8 hrs

Cooking Time: Boil approx 2.5 hrs

Glaze approx. 45 mins

Youll need:

2.75-3.5kg (6-8lb.) smoked (or pale) ham

1 onion, quartered

1 cooking apple, quartered

1 stick of celery, chopped

2-3 bay leaves1/2 tsp mixed herbs

1 chicken stock cube, optional

To Glaze

4-6 tsp of English mustard

150g (5oz) brown (demerara) sugar, approx

15-20 whole cloves

If the ham is salty steep it overnight in a bowl of water.

The boiling can be done the day before and the ham left

to cool in the water.The following day the ham can be

gently reheated in the cooking water, then lifted out and

prepared for glazing.The glazing takes about 40 minutes

in the oven and can be done after the turkey has been

taken out as is resting.

To Boil:

Discard the steeping water and put the ham into a

saucepan and cover with fresh water. Bring slowly to the

boil.When the water comes to the boil, add the

remaining ingredients to the cooking water and continue

to simmer gently with the lid on allowing about 20

minutes cooking time for every 450g /1lb of ham used,

plus an extra 20 minutes at the end. If not using straight

away leave the ham to cool in the cooling water.


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To Bake:

The baking of the ham can be done the next day (if

more convenient). Reheat the ham gently in the cooking

water. Lift out and remove the skin off the ham leaving a

layer of fat. Place the ham on a foil lined roasting tin.

Spread a layer of mustard all over the fat and then cover

this with a layer of brown sugar, pressing it into the

surface. If liked score the fat in a trellis fashion. Stick the

whole cloves at intervals all over the surface.

Bake in a hot oven 200C, 400F, gas mark 6 for about

45 minutes until nicely glazed.


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Traditional Roast

Turkey

A traditional recipe for succulent roast turkey, for all of

the family to enjoy!


Cooking Time: see timing it right chart

Youll need:

1 turkey oven ready

(see timing it right for suitable size)110g / 4oz softened butter

Salt

Ground black pepper1/2 onion

1-2 cloves of garlic1/2 lemon

Thyme

Parsley

2-3 bay leaves

Oregano

Turkey stuffing (see below)

Remember to take the turkey out of the fridge at least

one hour before putting it in the oven.This allows it to

come to room temperature (remember to always

thoroughly wash hands and all equipment used afterhandling raw turkey).

Put the stuffing in the neck end only (see stuffing recipe

below).To add flavour and moisture put the following

into the body cavity - 1/2 onion, 1-2 cloves garlic, 1/2

lemon, a generous sprinkle of the dried thyme, parsleyand oregano and 2-3 bay leaves. Spread butter liberally

over the breast and legs of the turkey. Season with

freshly ground black pepper and salt. If liked, tie the two

legs together with string do not draw them closely

together but leave a gap of approx. 12.5cm/5" between


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them so heat can circulate.The purpose is to keep legs

steady so they wont widen outwards and possibly cut

through the foil box/tent.

To make foil box/tent:

Place two long pieces of foil across the roasting tin one

lengthways and the other widthways (like a giant X).

Position the turkey on its back in the centre of the X, right

on the roasting tin. Bring up the four pieces of foil to makea box around the turkey, making double folds along the

edges to seal them together. Close the top edges of the

box together with a double fold so it looks a bit like a tent,

taking care not to wrap it too tightly.This allows room for

the steam to expand inside which helps keep the flesh

moist.

Start roasting in a very hot oven (220C, 425F, gas mark

7) for about 40-60 minutes, then reducing the heat to very

moderate (170C, 325F, gas mark 3) for the remainder of

the time.The temperature is raised again for the browning

at the end (see below).

Timing it right

3.5 - 4.5 kg (8 -10lbs) 3-31/2 hours Serves 6-8

4.5 - 6 kg (10 - 14lbs) 31/2-4 hours Serves 10-12

6 - 8 kg (14 - 18lbs) 4-41/2 hours Serves 12-14

8 - 9 kg (18 - 20 lbs) 5 hours Serves 16-18

The times include the initial period at the high

temperature.To check if turkey is cooked, use a couple of

paper towels and squeeze the flesh on the thighs, it should

be soft.Another way is to pierce the thickest part of the

thigh with a skewer, holding a spoon to catch the juices.

These should be clear if cooked. If pink, the turkey is notyet cooked.

About half an hour before then end of roasting time, open

the tent (watch out for the hot steam) and very carefully

pour all the juices off the roasting tin into a bowl (to use in

the gravy). Return the turkey to the oven with the foilopen raise the temperature to 200C, 400F, gas mark 6

and roast until browned.Take out of the oven, fold the foil

back over the turkey and cover with some clean towels, to

keep the heat in. Leave to stand for about 30-40 minutes

before carving.


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Turkey Stuffing

Sufficient for 4.5 6kg (10-13lb) oven ready turkey.

Increase as required.


Youll need:

1 large onion, finely chopped

2 cloves garlic, chopped

50g (2oz) butter

250g (10oz) breadcrumbs

2 heaped tsp parsley

1-2 tbsp mixed herbs or oregano

1/2 tsp nutmeg

Salt

Ground black pepper

Finely grated zest of 1 lemon and juice3 sticks celery (from the centre of the head

chopped finely)

75ml (3 fl.oz) giblet stock (see note)

The chopped cooked turkey liver

(Note:To make Giblet stock: Put the turkey giblets

(neck, liver etc) in a saucepan with 700ml (11/2 pt) water.

Add onion, stick of celery, clove of garlic, salt and pepper

and 1/2teaspoon mixed herbs. Bring to the boil and

simmer gently with lid on for about 40 minutes. Strain off

the stock and chop the liver. Use stock for stuffing and

gravy.)

Fry the onion and garlic in the butter until soft, then put

into a bowl with all the other ingredients adding just

enough liquid to bind together. Just before roasting put

the stuffing into the breast cavity of the turkey and pin

the skin closed over it using wooden cocktail sticks.t


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Traditional

Christmas Cake

Preparation Time: 35-45 mins

Cooking Time: 3-4 hrs

Youll need:

450g (1lb) raisins

225g (8oz) sultanas

200g (7oz) glac cherries, chopped

1 x 100g carton mixed peel

25g (1oz) crystallized ginger, chopped

(optional)

Grated zest of 1 lemon

About 3 tbsp of whiskey or

fresh orange juice

250g (9oz) flour (not self raising)1/2 tsp nutmeg

1/2 tsp cinnamon

1/2 tsp ground cloves

50g (2oz) ground almonds

225g (8oz) butter (or margarine), at room

temperature

225g (8oz) brown sugar (demerara)

4 large eggs at room temperature.

50-100g (2-4oz) chopped almonds

Tin: 23 cm/9" round tin.

The tin must be lined (base and sides) with a double

layer of baking parchment or greaseproof paper.

Cooking Time: 11/2 hours until cake has a set look,

without being browned at (170C 325F gas mark

3). Reduce the heat to (150C, 300F, gas mark 2) and

cook for a further 2-3 hours until nicely browned on top

and baked through.

Ovens vary so it is necessary to use your ownjudgement. If in doubt it is better to err on the side of a

cooler rather than a hotter oven.

Put the fruits into a bowl. Mix in the lemon zest and the

whiskey (or orange juice) and stir well. Leave to steep


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over night to allow the fruit to soak up the juices. If you

are in a hurry you can cover the bowl with cling film,

pierced with a few holes, and put in the microwave on

high setting for 2 minutes to plump up the fruit (this will

also heat up the fruit so it must be left to get cold

before adding to the cake mixture).

Sieve or mix the flour and spices into a bowl togetherand mix in the ground almonds. In a separate bowl, beat

the butter and sugar together until the mixture is nice

and soft (ideally use an electric beater for this). Beat in

the eggs, one at a time, adding in a little of the weighed

flour with each one. When all the eggs have been added,

stir in the remaining flour.The cake mixture should besoft, but yet stiff enough so that it will only drop off a

spoon when it is shaken gently (if necessary add an extra

bit of flour). Mix the chopped almonds through the fruit

and then add the whole lot into the cake mixture. Stir

gently but thoroughly until well mixed.

Spoon into the prepared tin and spread out gently,

making the surface very slightly shallower in the centre

(like a shallow saucer).

Put the cake in the centre of the oven (tip: If using an

electric oven, put a tin of water into the oven also while

the cake bakes.This creates a steamy atmosphere, which

helps to prevent top of cake getting too dried out). If the

top of the cake is getting a little too brown, cover the tin

loosely with a "lid" of brown paper or foil that rests on

the side linings of the tin.

To check if the cake is cooked, insert a skewer into the

centre, if it comes out clean with no doughy bits sticking

to it, it is baked.

When baked, allow the cake to cool in the tin (standingon a wire tray). Sprinkle the cake with a drizzle of

whiskey while it is still hot.When cold, wrap the cake in

foil, place it in a plastic bag and store in a cool airy place.

The occasional drizzle of whiskey or brandy during

storing doesnt do any harm!


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Almond Paste

Preparation time: 15 mins

Youll need:

350g (12oz) ground almonds

225g (8oz) caster sugar

110g (4oz) icing sugar

1 medium egg

1 tbsp lemon juice (approx.)

1 tbsp whiskey or brandy1/4 tsp vanilla essence1

/4 tsp almond essence

Mix all the dry ingredients together. In a separate bowl,

beat the egg together with all the liquid ingredients.

Add enough of the liquid to the dry ingredients to make

a stiff moist paste, if necessary add another drop of

lemon juice or whiskey. Gather the paste into a ball. Useas required.

Icing the Cake

Youll need:

4-6 tbsp apricot jam

Caster sugar for dusting

Almond paste, as above

450g /1lb ready-to-roll icingor if preferred

11/2 packet instant royal icing

Heat the jam and sieve out any solids. Brush a thin layer

over the surface of the cake as a glue to hold the

almond paste in place.

Sprinkle some caster sugar onto a board. Place the

almond paste on it, shape into a circle then roll it out.


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about 2.5cm/ 1" wider than the top of the cake. Lift the

almond paste onto the top of the cake. Using a knife,

press and shape the edges of the paste down the sides

of the cake all around.To smooth the sides, dust the sides

of a jam jar with caster sugar, stand it beside the cake and

roll it around the sides of the cake.To smooth the top of

the cake, simple roll gently with a sugared rolling pin.

www.goodal ls . ie


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Cinnamon Chocolate

Meringues

A delicious combination of flavours, meringues, flavoured

with cinnamon and spread with melted chocolate and

filled with whipped cream.

Makes about 14 half shells


Cooking Time: 2 hrs

Youll need:

3 large egg whites

175g (6oz) caster sugar

1 rounded tsp of cinnamon

A few pinches of nutmeg

150g (5oz) dark chocolate melted200ml cream whipped and lightly

sweetened

Tin: flat baking tins lined with baking parchment.

Preheat the oven to100C, 200F, gas mark1/2.

Use a spotlessly clean bowl, and whisk the egg whites

until just stiff. Adding only a little at a time - add half the

weighed caster sugar, whisking well between each

addition.Then mix the cinnamon and nutmeg into theremaining caster sugar and add to the meringue mixture

in one go, stirring it well through.

Using an icing bag and a decorative pipe, pipe out your

favourite meringue shapes onto the prepared tin(s). In

the absence of a bag and pipe, spoon out the mixtureonto the tins in dessert-spoonfuls.


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Bake in the oven until the meringues are dried out(approx. 2 hours).

Leave to cool in the oven with the door open.

When cold spread the melted chocolate over the flat

base of each meringue half, allow to set. Just before

serving, sandwich the meringues together with thewhipped cream.


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Recipes developed by Brenda Costigan for the Goodall's

winter recipe booklet 2005

G d ll C l k D i D bli 5 I l d (01) 848 4044

Documents

27893211 Goodall s Inspirations Winter Recipe Booklet