Lifestyle

Top Irish chef lists some of the best Christmas dinner recipes including the perfect turkey and ham

Whoever the Christmas chef is in your house – or if it’s a group effort – it’s likely that the planning and shopping has already begun for Saturday’s meal of the year.

Many families have traditional recipes they like to stick to, for both ease and adoration of familiar tastes at Christmas time.

Others opt to try new things out every year, but with a ream of recipes online it can be difficult to know which are the ones to try.

So whether you’re looking for tips on how to prepare and cook the best turkey and ham this year, or need some ideas for starters and sides, Irish celebrity chef, Brian McDermott has shared some of his favourite recipes with the Irish Mirror:

Brian’s Brown Bread (makes two loaves)



Top Irish chef lists some of the best Christmas dinner recipes including the perfect turkey and ham
Top Irish chef lists some of the best Christmas dinner recipes including the perfect turkey and ham

Ingredients:

  • 125g Plain Flour
  • Teaspoon Bread Soda
  • 350g Whole Wheat Flour
  • 50g Treacle
  • 275ml Buttermilk
  • 150g Natural Yoghurt
  • 1 Egg
  • 25g Rapeseed oil
  • Handful Porridge Oats

Method

  1. Preheat Oven to 180 degrees C
  2. Use a bowl and wooden spoon, do not use an electric mixer.
  3. Sieve the plain flour, add bread soda, whole wheat flour and mix thoroughly
  4. Beat the egg, add the yoghurt, treacle, rapeseed oil & add buttermilk . Mix together then add the liquid to the dry flour mix and mix to form a deliberate wet mix
  5. Grease two 1 lb loaf tins and drop mix into the tin half filling each tin. Do not pat down the mix as this tightens the resulting bread. Scatter some porridge oats on top and bake for approx. 40 minutes

Brian’s Tips

  • Wrap bread in a clean dry tea towel not cling film. Bread will freeze very well.

Lightly Spiced Parsnips Soup (Serves 6)



Top Irish chef lists some of the best Christmas dinner recipes including the perfect turkey and ham
Top Irish chef lists some of the best Christmas dinner recipes including the perfect turkey and ham

Ingredients

  • 5 Large Parsnips – peeled & chopped
  • 2 cloves garlic, sliced
  • 1 Bay Leaf
  • 1 Onion, diced
  • White of 1 leek, diced
  • Small knob of ginger, grated
  • 50g butter
  • 1 tablespoon ground cumin
  • 1 teaspoon garam masala
  • 1 litres Milk
  • 1 Litre Vegetable Stock
  • 150 ml Cream

Method

  1. Melt the butter in a large saucepan.
  2. Sweat the onion, garlic, bay leaf & ginger for a few mins to soften.
  3. Add the parsnips & leeks and sweat for a couple of minutes. Then add the cumin & garam masala and sweat for 4 minutes until the parsnips are soft. Pour in the milk and simmer then add the hot vegetable stock. Simmer for 15 minutes on a low heat, stirring occasionally.
  4. Add the cream and bring to the boil once then switch off.
  5. Blitz the soup until it’s really smooth.

Brian’s Tips

  • Serve with toasted cumin seeds on top or chopped coriander
  • Great with toasted sourdough & melted parmesan on top

Festive Ham



Top Irish chef lists some of the best Christmas dinner recipes including the perfect turkey and ham
Top Irish chef lists some of the best Christmas dinner recipes including the perfect turkey and ham
  1. Make sure the Ham is completely covered in water with plenty of room in the pot.
  2. Add 6 cloves & 2 Bay Leaves to the water and bring to the Boil.
  3. When water starts to boil, turn down to simmer rather than boil for the remainder of the cooking, allowing 20 minutes per LB weight.
  4. When required time is reached and ham is cooked, allow Ham to cool in the liquid.
  5. Remove Ham from liquid and allow sitting at room temperature for 10 -15 minutes this will help the glaze stick.

For the Glaze

  • 2 Tablespoons Mustard
  • 100g Light brown Sugar
  • 4 Tablespoons of Honey
  • Pinch of Ground Clove
  • Pinch of Nutmeg
  • Shot of Sherry
  • Few Drops of Worchester Sauce

Method

  1. Combine all ingredients together to form a runny paste.
  2. Score the top of the ham with a knife and apply the glaze then return the ham to a hot oven of 180 ° c for 20 /30 minutes. Halfway through take the ham out and spoon over the glaze that has dripped off and return to the oven.

Roasted Whole Turkey



Top Irish chef lists some of the best Christmas dinner recipes including the perfect turkey and ham
Top Irish chef lists some of the best Christmas dinner recipes including the perfect turkey and ham

  1. If you are using a frozen turkey, make sure it is completely defrosted before roasting. Remember to handle your turkey as little as possible, and wash your hands thoroughly as well as any surfaces that come into contact with raw turkey
  2. Remove the giblets from inside the turkey
  3. Preheat oven to 180°/350°F /gas mark 5
  4. Wash, peel and half 2 carrots, 2 potatoes and 1 onion. Place them in the base of a deep roasting dish
  5. Place the turkey on top of the carrots, potatoes and onions in the roasting tray.
  6. Brush the outside of the skin with melted butter and season with salt and black pepper, and place fresh sprigs of rosemary, thyme and sage leaf into the cavity
  7. Place the turkey in the oven
  8. Allow 30 Minutes per KG cooking time for Whole Turkey on the bone.
  9. Half way through the cooking time If the skin is already brown, you can place tin foil loosely on top of the turkey to keep it from getting too much darker in colour.
  10. Once cooked, rest the turkey for at least 20 minutes and cover loosely with tin foil while it’s resting.

As with any poultry, always double check that the turkey is properly cooked before serving. Your turkey should be piping hot all the way through with no pink meat left and the juices should run clear when the thickest part of the thigh and breast are pierced with a clean fork or skewer.

Festive Deluxe Stuffing (Serves 6)



Top Irish chef lists some of the best Christmas dinner recipes including the perfect turkey and ham
Top Irish chef lists some of the best Christmas dinner recipes including the perfect turkey and ham

  • 75g Butter
  • 1 Medium Onion Diced
  • 15 fresh Sage Leaves (or 1 tablespoon dried Sage)
  • 200g Fresh Breadcrumbs
  • 200g Chestnuts chopped
  • 200g Apricots chopped
  • 500ml Water
  • Black Pepper
  • Pinch Salt
  • Drizzle Rapeseed Oil
  • 15 fresh Sage Leaves chopped (or 1 tablespoon dried Sage)
  • Handful fresh Parsley chopped

Method

  1. In a pot add the water and simmer with the chopped onion and apricots until the water has reduced by half.
  2. In a frying pan, melt the butter with a drizzle of the rapeseed oil and gently fry the chopped chestnuts, half the chopped sage, parsley and season with salt and pepper. Fry for 2 minutes then add the remaining half of the herbs.
  3. In a bowl add the breadcrumbs followed by the apricots, onion and reduced water. Also add the fried chestnut mix and combine well together for a perfect balanced stuffing.

Brian’s Tip

Add some fresh cranberries for a cranberry stuffing




Source link

Leave a Reply

Your email address will not be published. Required fields are marked *

close