Lobster Thermidor – Not Your Parents’ Thermidor

Learn how to do Lobster Thermidor – Not Your Parents’ Thermidor for your friends and family. this revenue from Lobster Thermidor – Not Your Parents’ Thermidor it is delicious

Make Lobster Thermidor – Not Your Parents’ Thermidor

I don’t remember that much about the lobster thermidor I ate in culinary school in the early eighties, other than not really being able to taste any lobster. Instead of the nice, light sauce I used here, the meat was hidden in a thick, eggy, cheese sludge, which looked great broiled to a bubbly, golden-brown, but wasn’t the best method if you actually wanted to know you were eating lobster.

Lobster is sort of sweet, and rich tasting to begin with, so covering it in a super heavy sauce never made much sense, which is why I like this approach so much more. Our sauce is just heavy enough to coat the chunks of meat, without hiding it, and while we’re not adding handfuls of cheese, or a bunch of egg yolks, we’re still going to enjoy a fairly decadent dish.

Not only is this great for a fancy dinner party because it looks and tastes great, but you can also do all the prep ahead of time, and then just pop them in the oven when you’re ready for service. If you go that route, they’re going to be much colder, so you’ll probably need to give them a few extra minutes in the oven. Remember, everything is already cooked, so just roast until the meat is heated through.

The classic version is made with a whole, split lobster, which admittedly tastes better, but is a hundred times messier, and harder to do, not to mention probably more expensive. Frozen lobster tails can be surprising affordable, and there isn’t any waste. Either way, I really hope you give this a try soon. Enjoy!

Ingredients for 2 large or 4 appetizer size portions:

4 lobster tails (about 4 oz each about)

3 tablespoons butter, divided

2 tablespoons minced shallots

salt to taste

1 1/2 cup diced mushrooms

1 tablespoon flour

2 tablespoons cognac or brandy

1/2 cup whole milk

2 tablespoons crème fraiche or heavy cream

1 generous tablespoon minced fresh tarragon

cayenne to taste

2 teaspoon dry breadcrumbs

2 teaspoons freshly grated Parmigiano-Reggiano cheese

2 teaspoons melted butter for the top

Share this recipe from Lobster Thermidor – Not Your Parents’ Thermidor with your friends and groups

Warm, Yeasty, Garlicky and Salty!

Learn how to do Warm, Yeasty, Garlicky and Salty! for your friends and family. this revenue from Warm, Yeasty, Garlicky and Salty! it is delicious

Make Warm, Yeasty, Garlicky and Salty!

Garlicky, buttery dough balls are great but here they are taken to a new level of brilliance.  By wrapping them in prosciutto it elevates a humble snack into something amazing. The perfect starter along with a great salad before the main course!

Garlic Dough Balls Wrapped in Prosciutto

Makes 25 rolls

Total time: 1 hour 20 minutes plus proofing time.

Ingredients

Dough Balls

1/4 oz of dried yeast

1 cup of plain flour

1 tsp salt

3 dashes of olive oil

5 fl oz of warm water

Garlic Butter

1/2 garlic clove, peeled

3 tbsp. of olive oil

 1 stick (4 oz of butter, at room temperature)

2 tbsp of flat-leaf parsley, chopped

1 pinch of salt

1 pinch of pepper

To Serve

1/2 tsp sea salt

2 tbsp of flat-leaf parsley, chopped

12 slices of prosciutto

The Dough 

Add the yeast, flour, salt and a dash of olive oil to a mixer with dough hook attachment and mix until thoroughly combined - this process can also be done by hand.

While the mixer is running on a lower speed, slowly pour in the warm water. Let the mixer work the dough for 5 minutes until smooth and elastic.

Turn onto a lightly oiled work surface and knead by hand for 5 minutes.

Wipe the inside of a large bowl with olive oil. Place the dough into the bowl and cover with plastic wrap. Leave to proof (rise to double the volume) at room temperature while you make the garlic butter.

Preheat the oven to 400°F

Place the garlic cloves in a small ovenproof pan. Pour in the oil, then cover the pan with tin foil. Cook in the oven for 30 minutes.

Meanwhile, mix the softened butter with the parsley.

Once the garlic is roasted, remove from the oil and transfer to a blender. Process into a smooth paste.

Combine the garlic paste with the butter and parsley mixture in a bowl, mixing well. Season to taste and store in the fridge until needed.

Divide and roll the dough into small balls - approximately 1/2 oz each and place 2 inches apart on a baking tray lined with parchment paper.

Leave to prove at room temperature. Once the dough has doubled in size, bake in the oven for approximately 7–8 minutes at the oven's highest possible temperature.

Once golden brown on top, transfer the dough balls to a large bowl. Reduce the oven temperature to 350°F

Add 2 tbsp of garlic butter to the bowl and toss to melt the butter and coat the dough balls.

Transfer the balls to a baking tray lined with parchment paper and bake for a further 4-5 minutes until the butter is bubbling.

Remove and toss with the fresh parsley and 1/2 tsp of sea salt.

Slice each piece of prosciutto in half length ways and wrap around each ball. Serve the dough balls warm.

Share this recipe from Warm, Yeasty, Garlicky and Salty! with your friends and groups

Perfect for a Sunday Meal or even a Hectic Midweek Dinner

Learn how to do Perfect for a Sunday Meal or even a Hectic Midweek Dinner for your friends and family. this revenue from Perfect for a Sunday Meal or even a Hectic Midweek Dinner it is delicious

Make Perfect for a Sunday Meal or even a Hectic Midweek Dinner

Italian-inspired roast chicken recipe is a fantastic family pleaser, and would be a wonderful centerpiece for any Sunday roast or family get together. Given its quick preparation time, this roast chicken could also be made for a hearty midweek dinner. This flavorful roast chicken is accompanied by buttered peas in this recipe, but feel free to substitute the peas with your own favorite sides.

Herb Roasted Chicken, Buttered Peas with Lettuce and Bay Leaf

Serves 4

Total Time:  1 hour, 30 minutes

Ingredients

Roasted Chicken

1 chicken, weighing 4-5 pounds

1 carrot

olive oil

salt

pepper

Herb Mix

2 tbsp. of butter

2 tbsp. of cream cheese

1 sprig of tarragon, finely chopped

1 sprig of chervil, finely chopped

1 sprig of rosemary, finely chopped

1/2 lemon, zest finely grated

salt

pepper

Buttered Peas with Lettuce and Bay Leaf

1 tsp white wine vinegar

2 tsp white wine

1 bay leaf

1 shallot, peeled and finely chopped

1/2 tsp English mustard

3 1/2 oz of iceberg lettuce, finely shredded

2 tsp heavy cream

1 stick (4 oz.) of unsalted butter, diced

salt

white pepper, freshly ground

8 oz of peas, cooked

Directions

Roast Chicken 

Preheat the oven to 350°F.

Herb Mix 

Mix the herbs with the cream cheese, butter and zest, season well with salt and pepper and reserve to one side.

Remove the parson’s nose and trim up any excess fat.

Loosen the skin from the breast by gently working your fingers over the meat and under the skin to make a pocket repeat on the other side. Stuff the herb mix evenly under both breasts.

With a sharp knife, score the legs with two or three incisions, this will make the legs crispy and allow them to cook quicker. Tie up the legs of the chicken.

Rub olive oil over the chicken and season with salt and pepper. 

Using an adjustable roasting rack, adjust the rack to create a narrow V shape.  Lay the chicken on its side in the rack so the leg and wing of the chicken are on top.***

Cook for 25 minutes then flip the chicken over to the other side  roasting for another 20 minutes.

Open the adjustable roasting rack so you can sit the chicken upright  and roast for a further 15 minutes before removing. Check that the bird is cooked by inserting a small knife into the wing knuckle of the bird to test for blood. Allow to rest at room temperature for 10 minutes.

Buttered Peas with Lettuce and Bay Leaf

Place the vinegar, wine, shallot and bay leaf in a small pan and boil until only a teaspoon of the liquid remains, then add the mustard.

Add the lettuce and cream and bring back to the boil for 15 seconds

Add the diced butter, little by little, and whisk in until a sauce is formed.

Season to taste, reheat the peas and add to the sauce.

To serve the roast chicken, carve the bird into 4 portions and serve with the peas.

***The reason for roasting the chicken on one side, then the other, than breast up, is to help cook the bird more evenly so that all of the chicken is done properly at the same time. No more dry breast meat and slightly underdone dark meat!

Share this recipe from Perfect for a Sunday Meal or even a Hectic Midweek Dinner with your friends and groups

Simply Elegant...Lobster and Cauliflower

Learn how to do Simply Elegant...Lobster and Cauliflower for your friends and family. this revenue from Simply Elegant...Lobster and Cauliflower it is delicious

Make Simply Elegant...Lobster and Cauliflower

At many dinners in Maine with family, mashed potatoes were almost always served at dinner when lobster was the main course.  In this recipe, cauliflower is being used in place of the mashed potatoes. I know you are thinking that you would never have picked this combination in a million years...but I know you will be very glad  you did!

This recipe has many steps, but none of them difficult.  I strongly suggest that you read the recipe from start to finish a couple of times and visualize the process.  This ultimately will make the preparation much easier in the long run.

Poached Lobster Tail with Cauliflower and Butter Sauce

Serves 4

Total time:  1 hour, 40 minutes.

Ingredients

Lobster

4 lobsters, each weighing 1 lb.

1 large onion

4 carrots

3 celery sticks

1 leek

2 tbsp of tomato purée

5 tbsp of brandy

6 sprigs of thyme

6 sprigs of fresh tarragon

1 tbsp of butter

2 tbsp of cream

4 garlic cloves

olive oil

Cauliflower Puree'

1/2 cup of heavy cream

Caramelized Cauliflower

1 cauliflower

4 oz of butter ( one stick)

Directions

Lobsters

There are a few ways to kill a lobster humanely before putting in the pot. First is freezing—placing the lobster in the freezer an hour before cooking will do the trick. Another option, and a quicker one, is to plunge the tip of a sharp knife straight down right behind the lobster's eyes.

And then there are those who believe a combination of the two is best: after freezing for 30 minutes, place the lobster on its back on a cutting board. Then angle the tip of a chef's knife right below where the claws meet and swiftly cut down through the head. The legs will continue to move a bit afterward but the lobster is in fact dead.

Once the lobsters have been put down, pull each head away from the tail and pull the claws off. Cook the tails in simmering water for 3 minutes and the claws for 5. Put both into iced water for 5 minutes. Drain.

In the meantime put a big pan of water on to blanch the lobsters and have a big bowl of ice water ready to submerge them when they come out of the boiling water.

In another pan sweat the onions, carrots, garlic, celery and leek in olive oil until soft. Add the tomato purée and cook a little longer. Put to one side.

Place the tails into the boiling water (for about 20-30 seconds until the shell starts to turn red and the tail turns up. Remove the lobster tail from the boiling water and plunge straight into iced water

Put the claws in the water and re boil. Leave them to cool in the liquid.

Remove the tail meat from the shell and place in the refrigerator.

Lobster/Butter Sauce

Crush the lobster shells. Put the pan with the sweated vegetables back on the stove and heat up. Add the lobster shells and cook until the protein has started to set. (fat becomes white)

Add a little brandy and reduce. Add just enough water to cover the shells and add the thyme. Bring to the boil and cook for 10 minutes. Add the tarragon and cook for 3 minutes.

Remove the pan from the heat and let stand for a couple of minutes. Then pass through a fine sieve into a small pan, bring back to the boil and put to one side.

Take the claws out of the water and remove the meat from the shell. Put set aside in the refrigerator. This meat can be used for a salad or to make this dish into a main course sized portion.

For each portion of sauce take 1/2 cup of lobster stock and add 1tbsp. of butter.

Reduce this very quickly until it starts to thicken, then whisk in 2 tbsp of cream for each portion. Put to one side.

Poach the lobster tails in the remaining stock, ensuring that you have enough stock to cover the tails.

To poach the tails bring the stock up to the boil and drop in the lobster tails. Remove from the heat and leave to poach for 4 minutes.

Remove, rest for a couple of minutes and then slice in half.

Caramelized Cauliflower

Take one large cauliflower and section it up into florets. Cut the florets into 2-1/8 in thick slices.

Select all the well-shaped pieces for the caramelized cauliflower, reserving the less attractive pieces for the purée.

Blanch the slices of cauliflower in boiling water until half cooked. Refresh in iced water and drain. To serve, caramelize in butter.

For the cauliflower purée, finely chop all the cauliflower trimmings and place into a pan. Add a little salt and enough water to just cover.

Boil very quickly until nearly all of the water has gone and add a little heavy cream. Boil for a couple of minutes until it starts to thicken slightly. It will burn easily so you need to keep it moving around the pan.

Purée in a blender or processor and pass through a fine sieve.

To serve, place the caramelized cauliflower in a round on the bottom of a plate. Place the puree' in the center with the poached lobster on top. Pour the butter sauce over the lobster and cauliflower and serve immediately.

Share this recipe from Simply Elegant...Lobster and Cauliflower with your friends and groups

Really Open Your Guests Eyes with this Delicious Starter!

Learn how to do Really Open Your Guests Eyes with this Delicious Starter! for your friends and family. this revenue from Really Open Your Guests Eyes with this Delicious Starter! it is delicious

Make Really Open Your Guests Eyes with this Delicious Starter!

A beautiful melange of flavors mingling together to set the holiday mood for your Christmas Dinner.  A sublime chicory tart  paired with a pear and walnut salad and deep fried blue cheese creates not only flavors but textures. 

Chicory Tart with Walnut and Pear Salad and Deep Fried Blue Cheese

Serves 4

Total time:  60 minutes plus 30 minutes resting.

Ingredients

Chicory Marmalade Tart

4 white chicory, thinly sliced

8 oz of puff pastry, ready roll

4 shallots, finely sliced

4 oz of white wine vinegar

4 juniper berries, crushed

1 oz of olive oil

1/2 stick of butter (2 oz)

3 oz of caster sugar

salt

Deep Fried Bleu Cheese

8 oz of blue cheese, cut into bite-sized pieces

plain flour for dusting

1 egg, beaten

1 handful of Panko breadcrumbs

vegetable oil, for deep frying

salt

Dressing

1 garlic clove, puréed

1 tbsp of Coleman's mustard

1 lemon, juice only

2 tsp cider vinegar

6 oz of olive oil

6 oz of walnut oil

salt

black pepper, freshly ground

To Serve

2 pears, peeled, core removed and chopped into small pieces

4 oz of mixed salad leaves

6 pickled walnuts, roughly chopped

Directions

Chicory Marmalade Tart 

Cut the puff pastry sheet into four 6 in squares and place onto a baking sheet. Set aside the pastry to rest for 30 minutes.

Preheat the oven to 350°F

Place the shallot, vinegar and juniper berries into a small saucepan. Place over a medium heat and cook gently for 5-6 minutes, or until the shallots are softened and the vinegar has reduced down to almost nothing. Remove the pan from the heat and keep warm.

Heat the olive oil and the butter in a frying pan and add the sliced chicory. Cook for 3-4 minutes, or until the chicory is soft and translucent.

Stir in the shallot and vinegar mixture and add the sugar. Stir until the sugar has dissolved and season with salt. Remove the pan from the heat and set aside to cool slightly.

Divide the chicory mixture evenly among the four pieces of puff pastry, spooning the mixture into the middle of each pastry square, leaving a border around the edges. Bake the chicory tarts for 10-12 minutes, or until the pastry is golden-brown and risen. Remove from the oven and place onto a wire rack to cool.

For the blue cheese, coat each piece of cheese in the flour then dip into the beaten egg and roll in the breadcrumbs to coat.

Place the coated blue cheese in a deep fat fryer or pot of oil set to 375°F (using a sugar thermometer) until golden-brown and crisp. Remove from the oil and drain on kitchen paper. Season with salt.

Dressing 

Whisk together the garlic purée, mustard, lemon juice and vinegar in a bowl until well combined.

Pour the olive oil and walnut oil into the bowl in a thin, steady stream, whisking continuously, until all of the oil is incorporated and the dressing is emulsified. Season with salt and freshly ground black pepper.

To serve, place a chicory tart in the middle of each plate. Arrange the salad on top of each tart. Scatter the deep-fried cheese and pickled walnuts around the tart, drizzle each plate with the dressing and serve.

Share this recipe from Really Open Your Guests Eyes with this Delicious Starter! with your friends and groups

Chocolate Bark – Temper, Temper

Learn how to do Chocolate Bark – Temper, Temper for your friends and family. this revenue from Chocolate Bark – Temper, Temper it is delicious

Make Chocolate Bark – Temper, Temper

In addition to sharing an easy, and beautiful edible holiday gift idea, I wanted to make this chocolate bark so I could test a simplified technique for tempering chocolate without a thermometer. It sounded too good to be true, but worked fairly well, which is the problem. Is fairly good, okay? 

Properly tempered chocolate will snap when broken, and retain that gorgeous glossy sheen. Poorly tempered chocolate is sort of dull grey, and the texture is soft, and waxy. This was somewhere in the middle.

Using this method, you will get close to properly tempered chocolate, and you might get lucky, and actually end up with perfectly tempered chocolate, but in hindsight, since using a thermometer isn’t really hard, and the extra steps required not that strenuous, I’ll probably just do it the right way next time.

In fact, I may do a future chocolate truffle video as an excuse to show you the “professional” method, but in the meantime, check out this great article I found on Allrecipes, as well as this video from Monarch Media that does a good job of explaining the steps. There are also hundreds of other videos online that take you through the procedure. Regardless of which method you go with, quick and imprecise, or deliberate and exact, I stand by my assertion that this would make a great holiday gift. I hope you give it a try soon. Enjoy!

Ingredients for about 36 pieces of Chocolate Bark

1 1/2 pounds dark chocolate (70% cacao)

1 cup toasted walnuts, chopped

1 cup shelled, roasted, salted pistachios

1/2 cup dried gogi berries

about 1/2 teaspoon coarse sea salt

Share this recipe from Chocolate Bark – Temper, Temper with your friends and groups

A De-Liteful Dessert after a Sumptuous Meal

Learn how to do A De-Liteful Dessert after a Sumptuous Meal for your friends and family. this revenue from A De-Liteful Dessert after a Sumptuous Meal it is delicious

Make A De-Liteful Dessert after a Sumptuous Meal

Not everything is as it seems with this show-stopping lemon roulade recipe, as hidden beneath the pillowy sponge is lemon curd and white chocolate mousse.

White Chocolate and Lemon Roulade

Serves 10

Total Time:  2 hours, plus setting time

Ingredients

Lemon Curd

3 lemons

1 cup of caster sugar

1/2 lb of unsalted butter, diced

4 eggs, whisked together with 1 egg yolk (5 eggs needed)

White Chocolate Mousse

8oz of white chocolate, good quality

1/16 oz of gelatine, approximately (refer to box instructions)

1 1/2 cups of double cream

1  oz of low fat milk

Sponge Cake

3 eggs, separated

1/2 cup of confectioners sugar, sifted

2 tbs. of cornflour

2 tbs. of soft flour, for pastry

1 lemon, zest only

butter, for greasing

caster sugar for dusting

Serve

White chocolate

Pistachio nuts, green

Directions

White Chocolate Mousse

Add the white chocolate to a heatproof bowl and melt in the microwave on a low setting. Alternatively, place the heatproof bowl over a pan of gently simmering water and stir until melted.

Soften the gelatine in cold water for 4-5 minutes. Meanwhile, add 1/2 cup of the double cream and 1/2 tbs. of the milk to a pan, bring to a simmer, then remove from the heat. Squeeze any excess moisture out of the softened gelatine and add to the cream, stirring until the gelatine has dissolved.

Add the remaining cream and milk to a bowl and whisk until very soft peaks form. Whisk the warm cream into the melted chocolate to make a ganache, then allow to cool to between 35-104°F. Once it has reached this temperature, fold in the whipped cream. Transfer to a container and allow to set in the refrigerator for at least 2 hours.

Lemon Curd

Zest the lemons directly into a heatproof bowl to help retain all of the essential oils from the zest - the bowl will need to be the correct size to sit over a pan to make a bain marie (water bath, double boiler)

Firmly roll the zested lemons on a work surface to help them soften and increase the yield when juicing, then squeeze the juices into the bowl with the zest.

Add the sugar and butter, then place the bowl over a pan of gently simmering water. Allow the mixture to melt together, stirring occasionally to combine.

Once the mix is fully dissolved and fairly warm, whisk in the eggs and egg yolk. Cook the mixture, stirring frequently until thickened The curd needs to be kept at 174°F for a minimum of 15 seconds to pasteurize the eggs.

Pass the curd through a fine sieve and pour into sterilized jars. Seal and allow to cool in the fridge until required. The curd can be kept in the fridge for 4-8 weeks.

Sponge Cake 

Add the egg yolks to a bowl and whisk in two thirds of the sugar until thick and pale. Add the whites to a separate bowl and whisk until soft peaks form, then whisk in the remaining sugar. Keep whisking the egg whites until you have a thick and glossy meringue.

Preheat the oven to 325°F

Add one third of the meringue into the egg yolk mix and stir to combine. Gently fold in the remaining meringue and once almost combined, gently fold in the sifted flour. Finally, fold through the lemon zest.

Line a Swiss roll pan (approximately 12x8x1 cookie sheet with a lip similar dimensions will work) with parchment paper and grease lightly with butter. Dust with a little flour, then pour the sponge mix into the pan, leveling it out with a offset spatula/knife to ensure an even finish. Place in the oven for 8-10 minutes until risen, firm to the touch and golden.

Remove the sponge from the oven and sprinkle with caster sugar. Quickly turn out onto a sheet of parchment paper and remove the (now top) layer of paper. Use a sharp pastry knife to neaten the edges and roll up the sponge to form a roulade. Leave the roulade to cool

Once ready to assemble, carefully unroll the sponge, taking care not to break it. Weigh out 5 oz of the lemon curd and use a palette knife to spread the curd in an even layer over the sponge, ensuring to leave a 3/4 in border around the edges.

Arrange three quarters of the mousse into the centre of the sponge (on top of the lemon curd layer) and work it towards the outer edges, again leaving a 3/4 in border. Roll up the sponge, enclosing the filling and finishing with the seam at the bottom of the roll.

Spread a thin layer of the remaining white chocolate mousse over the outer surface of the roulade. Use a vegetable peeler to shave thick curls of white chocolate. 

Top the roulade with the chocolate curls, then finely grate the green pistachios on top. Place in the fridge to set, removing 1 hour before serving.

Share this recipe from A De-Liteful Dessert after a Sumptuous Meal with your friends and groups

Green Olives and Smashed Potatoes? YES!

Learn how to do Green Olives and Smashed Potatoes? YES! for your friends and family. this revenue from Green Olives and Smashed Potatoes? YES! it is delicious

Make Green Olives and Smashed Potatoes? YES!

A flavorsome alternative to traditional mashed potatoes. This simple smashed potato recipe works well with a number of meat and fish mains, as well as many vegetarian dishes. The designation of "smashed" refers to the recipes course mash of the potatoes creating a more rustic side dish. 

Smashed Potatoes with Green Olives

Serves 4

Total time:  45 minutes.

Ingredients

1 lb. of Yukon potatoes

2 tbs. of butter, cold and diced

2 oz of green olive, cut into small pieces

black pepper

olive oil

Directions

Preheat the oven to 350°F. 

Place some rock salt on a baking tray and lay the potatoes on top. Bake until tender, or for 20 to 40 minutes depending on the size of your potatoes (fork tender).

Once the potatoes are baked, peel and place in a pan. Smash with a fork and add the butter, green olives, a little of the olive brine and some black pepper.

Add the olive oil, the amount you will add will depend on your oil and how strong you want the potatoes to be. Mix the potatoes with the rest of the ingredients and serve.

Share this recipe from Green Olives and Smashed Potatoes? YES! with your friends and groups

Chestnut, Pork, Parmigiano Reggiano & Herb Stuffing

Learn how to do Chestnut, Pork, Parmigiano Reggiano & Herb Stuffing for your friends and family. this revenue from Chestnut, Pork, Parmigiano Reggiano & Herb Stuffing it is delicious

Make Chestnut, Pork, Parmigiano Reggiano & Herb Stuffing

Chestnut, Pork, Parmigiano Reggiano & Herb Stuffing

A great all-round stuffing made with the ‘King of Cheeses’.

This stuffing is absolutely delicious and easy to make, it will compliment any Christmas dinner perfectly!

Serves 8

Prep time: 15 minutes 

Cooking time: 20 minutes

Ingredients

450g sausage meat

300g pork mince

25g unsalted butter

2tbsp olive oil

150g cooked chestnuts (vacuum packed), chopped

¼ tsp fresh grated nutmeg

100g fresh white breadcrumbs

Large handful of fresh flat parsley, chopped

Small handful of fresh sage leaves, chopped -  plus 8 extra leaves

100g Parmigiano Reggiano*, grated

2 garlic cloves, crushed

1 egg, beaten

Sea salt & freshly ground pepper

8 rashers of streaky bacon

Method

1.    Preheat the oven to 180°C/160°C Fan/350°F/Gas mark 4.

2.    In a large bowl mix the sausage meat and pork mince and set aside.

3.    In a large frying pan heat the butter and oil, add the chestnuts and fry for 2-3 minutes.  Add the nutmeg and allow to cool slightly and add to the pork.  Now add the breadcrumbs, parsley, chopped sage, Parmigiano Reggiano, garlic, egg and season.  Mix with your hands until fully combined then press into a 1kg loaf tin lined with cling film.

4.    Chill for 10-15 minutes, turn out of the tin and cut into 8 rectangles.  Place a sage leaf on top of each rectangles and wrap with bacon.

5.    Place on a baking tray and bake for 15 minutes or until the bacon is golden and stuffing is cooked.

*         Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.

*         A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.

*         The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.

*         Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information please visit https://www.parmigianoreggiano.com/english/default.aspx

Share this recipe from Chestnut, Pork, Parmigiano Reggiano & Herb Stuffing with your friends and groups

Duck, Duck, Goose!

Learn how to do Duck, Duck, Goose! for your friends and family. this revenue from Duck, Duck, Goose! it is delicious

Make Duck, Duck, Goose!

If you are feeling nostalgic for Christmas goose, then this recipe will definitely help! These light, poached goose sausages are packed with flavor, with the blueberries and chestnuts adding an exciting depth to the fantastic goose meat.

Goose and Chestnut Chipolatas

(French sausages)

Ingredients

Serves 10 - Canapes

Total time:  60 minutes

Sausages

2 tbs of unsalted butter

1/2 oz of onion, finely chopped

8 oz of lean goose meat, cut into chunks

1 egg white

7 fl oz of double cream

Chestnut Puree (purchased at store or recipe below)

2 tsp thyme

salt

pepper

1 tbs of butter

Presentation

2 1/2 oz of chestnut purée

20 blueberries

4 tsp parsley, chopped

Directions

The Sausage

Melt the butter in a frying pan and slowly fry the onions until translucent. Put the onions and goose in a food processor and blend until smooth.

Put the mixture into a bowl set over ice, and slowly stir in the egg white and cream. Add the chestnuts and thyme, then season.

Spoon into a piping bag fitted with a 3/4 in nozzle.

Pipe 6 in lengths onto pieces of plastic wrap. Wrap the cling film around the lengths and twist the ends to form sausage shapes and tie each end. Roll several times and tie the ends tightly to avoid water seepage into the sausages.

Poach in simmering water for 10 minutes and refresh in iced water.

Remove the sausages from the cling film and lightly fry them in butter until brown all over. Remove from the pan, cool and cut into 2 inch lengths.

To plate, sweep some chestnut purée on top of each piece of sausage, topped with blueberries and some chopped parsley

Chestnut Puree - (Prepare before starting sausages)

1 14-ounce jar roasted chestnuts 

1 cup reduced-sodium chicken broth

1 cup water

1 sprig fresh thyme

1/8 teaspoon kosher salt

Directions

Combine chestnuts, broth, water, thyme and salt in a medium saucepan. Bring to a simmer over medium heat and cook, partially covered, until the chestnuts easily break apart, 10 to 20 minutes.

Remove the thyme.

Transfer the chestnut mixture to a food processor; puree until the mixture is very smooth and has the consistency of a thick spread. Add a little more broth if a thinner consistency is desired. Return the puree to the pan; cover to keep warm.

Reheat over low heat just before serving; thin with a little water, if desired.

Note:

Make Ahead Tip: Prepare through Step 2 up to 1 hour in advance.

Tip: Cooked peeled chestnuts are available in jars in the baking aisle or with seasonal foods at many supermarkets.

Share this recipe from Duck, Duck, Goose! with your friends and groups

Butternut Bisque – To Roast or Not to Roast

Learn how to do Butternut Bisque – To Roast or Not to Roast for your friends and family. this revenue from Butternut Bisque – To Roast or Not to Roast it is delicious

Make Butternut Bisque – To Roast or Not to Roast

That is the question, and for me the answer depends on what else is on the menu besides this delicious butternut bisque. 

When you roast butternut, you caramelize, and concentrate the flesh, and get something sweeter, starchier, and richer, which is perfect if you’re enjoying it as a meal, but maybe not such a great thing if it’s going to be followed by additional courses.

The last thing you want when you start a big holiday meal with a soup course are your guests feeling full when they finish. Of course, as with all things food, this is highly subjective, but I did want to share my thought process on skipping the roasting step.

I really enjoyed the festive, seasonally appropriate garnish seen herein, but if you are going for more of a stand-alone meal, it’s pretty amazing embellished with a handful of crispy bacon, and spoon of crème fraiche. So, whether you roast or not; whether you’re going to serve at some fancy feast, or just some chilly Tuesday night, I really hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

1 butternut squash (about 2 lbs)

3 tablespoons butter

1 large onion, diced

1 teaspoon salt, plus more to taste
2 tablespoons tomato paste

1 quart chicken broth

pinch of cayenne

1/2 cup heavy cream or crème fraiche (plus more to swirl on top)

2 tablespoons maple syrup, or to taste
chives and pomegranate to garnish

Share this recipe from Butternut Bisque – To Roast or Not to Roast with your friends and groups

Another "Not So Traditional" Christmas Dinner!

Learn how to do Another "Not So Traditional" Christmas Dinner! for your friends and family. this revenue from Another "Not So Traditional" Christmas Dinner! it is delicious

Make Another "Not So Traditional" Christmas Dinner!

This venison recipe is laced with some sophisticated touches – from crispy shallot rings to an indulgent truffle mash. The dish is finished with diced and puréed butternut squash and the Parmesan crust adds interest and texture. This is a hearty and impressive main to serve on a chilly day.

Venison with Butternut Squash, Parmesan and Truffle

Ingredients

Serves 4

Total time:  2 hours.

Venison

4 venison loins, each 4 oz. in weight

8 juniper berries, crushed

4 pinches of rosemary, chopped

olive oil

Parmesan Crust

1/2 cup of Parmesan, finely grated

1/2 cup of Panko breadcrumbs

1 tbs. of butter

Butternut Purée

1 butternut squash

1 tbs. of butter

1 sprig of thyme

2 oz of Parmesan, grated

2 fl oz of heavy cream

salt

pepper

Roasted Butternut Squash

1 butternut squash

2 tbs. of butter

thyme

rosemary

salt

pepper

Shallot Rings

1 shallot

flour

Kale

5 oz of curly kale

1 tbs. oz of butter

salt

pepper

Truffle Mash

2 larges Yukon potatoes

truffle, grated

salt

2 tbs. of butter

To Serve

6 fl oz of red wine jus

Directions

Preheat a water bath to 135°F

Trim any excess fat and sinew from the venison loins and vac pac individually with olive oil, a pinch of rosemary and 2 crushed juniper berries. Cook in the water bath for 45 minutes, then drain, pat dry, season and set aside until ready to finish.

Butternut Purée

Peel and dice the butternut squash and sweat down in foaming butter with a sprig of thyme, salt and pepper. Once soft, add 2 oz of grated fresh Parmesan and allow to melt, then add the cream and reduce by half. Blend until smooth, using a little more cream if necessary, then pass through fine chinois.

For the diced and roasted butternut squash, peel the vegetable and dice into 2/3 in. chunks. Vac pac with butter, thyme and rosemary and cook at 189°F for approximately 30 minutes. Drain and leave to dry, then season and sauté until golden.

Preheat broiler  to a medium-high setting.

Parmesan Crust

Scatter the grated Parmesan evenly onto a lined baking tray. Place under the grill until the cheese melts and turns slightly golden. Remove, allow to cool, then chop and crumble into a coarse, crumb-like texture.

Place a saucepan over a medium-high heat and add the butter. Once it begins to foam, add the breadcrumbs and stir to coat in the butter. Continue to cook and toast off the breadcrumbs until golden brown and crispy. Remove from the pan, allow to cool and combine witthe chopped crispy Parmesan. Set aside until required.

Kale

Remove the stalks and wash the leaves thoroughly. Blanch in seasoned water until cooked, then refresh in iced water. When ready to serve, add kale to a pan with a little butter, salt and pepper and heat through.

Shallot Rings

Peel the shallots and slice into fine rings. Dredge each ring in flour and fry at 300°F until golden.

Truffle Mash

Peel and dice the potato into evenly-sized chunks. Add to a pan with enough seasoned cold water to cover and bring to the boil. Once boiling, turn down to a simmer and cook until soft. Drain, return to the pan and mash until smooth.

Add 2 tsb. butter and a splash of milk or cream if necessary. Add the grated truffle (a small amount will do.  Just enough to barely cover the potatoes), adjust the seasoning.

Before serving, place a pan over a medium-high heat and add a small dash of oil. Once the oil is hot, sear the venison on all sides, then remove and roll in the Parmesan crumb until evenly coated. Slice each portion in half and keep warm.

In the middle of each plate, arrange a neat mound of the truffle mash. Alternate the diced butternut and butternut purée around the mash, then top the mash with some kale.

Place the loin slices on top of the kale and finish with the shallot rings and red wine jus. Serve immediately.

Share this recipe from Another "Not So Traditional" Christmas Dinner! with your friends and groups