This is my new Christmas stuffing recipe, which I adapted from a recipe in GoodFood magazine. Mix sausage meat, herbs, breadcrumbs and chopped chestnuts, then form into patties. Wrap the patties in bacon and roast alongside your spuds. I like this method because the turkey/chicken does not take as long to cook, resulting in moister meat.
Ingredients
- 200g good-quality sausage meat
- 100g white breadcrumbs
- 1 tsp sage, finely chopped
- 1 tsp parsley, finely chopped
- ½ tsp rosemary, finely chopped
- 50g chestnuts, coarsely chopped
- 1 egg
- 1 apple
- salt & pepper
- 8 slices streaky bacon
- 8 sage leaves
Method
- In a mixing bowl, combine the sausagemeat, breadcrumbs, apple, herbs, chestnuts and egg.
- Remove the core and skin from the apple and grate into the mixing bowl.
- Season with black pepper and a little salt (remember that your sausagemeat will already be well seasoned). Mix well with your hands.
- Form into 8 patties and wrap each patty with a slice of streaky bacon, tucking a sage leaf under the bacon.
- Place on a baking sheet (or alongside your roast potatoes) and roast at 180°C for 45 minutes.
Serves 8.
I couldn’t have Christmas dinner without red cabbage. This one tastes just right with a little port and a hint of cinnamon. It also freezes very well, so you can make a large batch and portion into freezer bags. Just defrost and microwave on Christmas day for a tasty side dish.
This would also go well with some roast duck or a good steak, with maybe some pomme dauphinoise on the side.
Finely sliced 1 large red cabbage (about 1kg) and add to a large saucepan. Add 2 finely sliced red onions. Now add 150ml port, 150ml water, the juice and zest of 1 orange, 1 cinnamon stick and 2 star anise. Stir to combine and bring to the boil. Reduce the heat and leave on a gentle simmer for 1 hour.
Serves 8.
This cake recipe includes ground almonds which allows the cake to keep a little longer. It’s got lots of dried fruits and just a little spice. Great with afternoon tea.
Ingredients
- 225g self-raising flour
- 115g butter
- 115g caster sugar
- pinch salt
- ½ tsp mixed spice
- 125g sultanas
- 100g glacé cherries
- 50g mixed peel
- 100g ground almonds
- 1 free-range egg
- 120ml whole milk
- flaked almonds
Method
- Sift the flour into a large mixing bowl along with the salt and ground spices. Rub butter into the flour until it resembles coarse breadcrumbs, then add the caster sugar.
- Toss the dried fruit in a little flour (this stops the fruit from sinking to the bottom of the baking tin) and add to the mixing bowl.
- Beat the eggs into the milk and mix well with the dry ingredients.
- Pour (this is quite a wet batter) into a greased 2lb loaf tin and sprinkle the top liberally with flaked almonds. Bake at 160°C (140°C fan) for 1 hour 15 minutes.
- Leave to cool in the tin for a few minutes before removing. It’s best eaten on the day you bake it, but it will keep very well in an airtight box for 2-3 days. It also freezes quite well; just wrap in greaseproof paper and foil.
Makes 10-12 portions.
This bread is made in homes all over Ireland. It uses bicarbonate of soda as a raising agent and the buttermilk gives it a subtle tang.
Ingredients
- 450g plain flour
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 300-350ml buttermilk
Method
- Pre-heat the oven to 230°C.
- Sift the flour, salt and bicarbonate of soda into a mixing bowl. Mix well with a fork to ensure the salt and bread soda are well incorporated into the flour.
- Add 300ml of buttermilk and mix through the flour. Add another 50ml if necessary. You want a soft dough, but nothing too wet and sticky.
- With floured hands, turn the dough out onto a floured board. Knead the dough into a round loaf but don’t overwork it.
- Place the dough on a buttered and floured baking sheet. Cut a cross in the top of the dough. According to legend, this allows the fairies to escape. (No, I don’t believe it either…)
- Place the baking sheet in the centre of the oven for 15 minutes then turn the oven down to 200°C and cook for a further 25 minutes.
- Remove the bread from the oven and wrap in a tea towel and leave to cool slightly on a wire rack before cutting. Slice and serve coated with salty butter.
If you want to try another type of traditional Irish bread, try my Griddle Bread recipe. It’s much quicker to make and very moreish.
