Christmas Light Chicken Korma

Christmas Light Chicken Korma

If you want a curry without the calories try replacing cream with yogurt for a diet friendly treat.

PREP: 10 MINS

COOK: 25 MINS

SERVES: 4

Ingredients

• 1 onion, chopped
• 2 garlic cloves, roughly chopped
• thumb sized piece ginger, roughly chopped
• 4 tbsp korma paste
• 4 skinless, boneless chicken breasts, cut into bite-sized pieces
• 50 g ground almond, plus extra to serve
• 4 tbsp sultana
• 400 ml chicken stock
• ¼  tsp golden caster sugar
• 150 g pot 0% fat Greek yogurt small bunch coriander, chopped
  

Method 

1. Put the onion, garlic and ginger in a food processor and whiz to a paste. Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add the korma paste and cook for a further 2 mins until aromatic.
2. Stir the chicken into the sauce, then add the ground almonds, sultanas, stock and sugar. Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
3. Remove the pan from the heat, stir in the yogurt and some seasoning, then scatter over the coriander and flaked almonds, if using. Serve with brown or white bas-mati rice.
   

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Christmas Chilli Tomato And Chicken Pasta Dcheif

Christmas Chilli Tomato And Chicken Pasta

A quick Mediterranean-style pasta dish that's made with chilli, tomato and Chicken perfect for an easy, healthy dinner.

Prepare In: 20 minutes 
Cooking Time: 15 minutes 
Serves: Serves 4

Ingredients 

• 350 g spaghetti
• 7 large vine tomatoes, chopped (see tip)
• 2 tbsp olive oil
• 2 garlic cloves, finely sliced
• 1 tsp chilli paste
• 1 tsp red wine vinegar
• 300 g raw Chicken Meat 
• Half a small bunch of fresh parsley, chopped
  

Method

1. Cook the pasta according to pack instructions. Drain, then return to the pan with a good splash of the cooking water.
2. Meanwhile, heat a dry pan over a high heat. Add the chopped tomatoes, then cover and cook for 10 minutes. Remove the pan lid and add the oil, garlic, chilli paste and vinegar. Season with salt, pepper and a pinch of sugar, then simmer for 5 minutes or until the sauce thickens.
3. Remove the pan lid, then add the Chicken to the tomato sauce and cook until they are just Cooked. Add the cooked pasta and chopped parsley to the pan and toss to combine, then serve.
   

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Christmas Chicken White Curry

Christmas Chicken White Curry

It’s a Malaysian dish.With Some Adds ups now it’s tastier than ever.

Ingredients

• 300 gm chicken
• 150 gm yogurt
• 1 potato
• 1 onion in slices
• 4 to 5 green chilies
• ½ bunch fresh coriander
• 2 tbs garlic and ginger paste
• Black pepper according to your taste
• White pepper according to your taste
• Salt according to your taste
• 3 tbs oil
  

Method

1. Cut chicken in small pieces. You can take both types, boneless or with bones.
2. Heat oil in a pan, stir fry garlic and ginger paste for one minute, then add chicken in it, cook till the color of chicken changed.
3. In another pan boil potato and onion, when they are boiled, make a paste of it in a blender.
4. Now in chicken add yogurt, potato and onion paste and one cup water, cook till the chicken is tender.
5. Now add chopped green chilies, black and white pepper and salt, cook for 2-3 minutes.
6. Garnish it with fresh chopped coriander.
7. Serve hot with naan or with boiled rice.
   

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Christmas Pesto Chicken Pizza

Christmas Pesto Chicken Pizza

This is the only pizza I make now. We love it! Keeping the spices simple helps the flavors of the chicken and vegetables come through. The pizza tastes incredible and is good for you, too. 

Serves 8 servings

Prep: 35 min
Rising Bake: 20 min.

INGREDIENTS

• 2 teaspoons active dry yeast
• 1 cup warm water (110° to 115°)
• 2 to 3 / 4 cups bread flour
• 1 tablespoon plus 2 teaspoons olive oil, divided
• 1 tablespoon sugar
• 1 to 1 / 2 teaspoons salt, divided
• 1 / 2 pound boneless skinless chicken breasts, cut into 1 / 2 inch pieces
• 1 small onion, halved and thinly sliced
• 1 / 2 each small green, sweet red and yellow peppers, julienne-d
• 1 / 2 cup sliced fresh mushrooms
• 3 tablespoons prepared pesto
• 1 to 1 / 2 cups (6 ounces) shredded part-skim mozzarella cheese
• 1 / 4 teaspoon pepper
  

DIRECTIONS

1. In a large bowl, dissolve yeast in warm water. Beat in 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Add the remaining flour; beat until combined.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
3. In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside.
4. Punch dough down; roll into a 15 in. circle. Transfer to a 14 in. pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt.
5. Bake at 400° for 18 to 20 minutes or until crust and cheese are lightly browned. 
6. Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary. Yield: 8 slices.
   

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Christmas Home Made Chicken Curry

Christmas Home Made  Chicken Curry 

An Aromatic & Spicy Chicken Stew Served With Coconut Flavored Rice.Make Your Meal A Super Meal.

Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Serves Serves 4-6

Ingredients

For the chicken stew

• 3 tbsp coconut oil or sunflower oil
• 5 cm / 2 in cinnamon stick
• 6 cloves
• 4 green cardamom pods
• 4 garlic cloves, thinly sliced
• 5 cm / 2 in piece fresh root ginger, peeled and cut into small matchsticks
• 2 red onions, thinly sliced
• 8 green chillies, slit lengthways
• 15 curry leaves
• 1 kg to 1.3 kg / 2 lb 4 oz to 2 lb 14 oz chicken, jointed into 8 pieces, or 8 chicken pieces, skin removed
• 2 tsp salt
• 1 tbsp black peppercorns, coarsely crushed
• 590 ml / 19 fl oz coconut milk
• 5 tbsp toddy (palm) vinegar (or sherry vinegar or sweet white wine vinegar), to serve
• 1 tsp ground garam masala, to serve

For the sweet and sour rice

• 240 g / 8 ½ oz Basmati rice, rinsed under running water
• 4 tbsp vegetable oil
• 2 star anise
• 4 green cardamom pods
• 2 bay leaves
• 1 onion, thinly sliced
• 10 curry leaves
• 1 ½ tsp salt
• 1 ½ tsp caster sugar
• 4 tbsp white wine vinegar
• 160 ml / 5 ½ fl oz coconut milk
  

Method

1. For the chicken stew, heat the oil in a large, lidded frying pan or sauce pan. Add the cinnamon, cloves and cardamom, followed by the garlic, ginger, onions, chillies and curry leaves. Cook over medium heat until the onions are soft.
2. Add the chicken, salt and pepper and stir for a minute. Pour in the coconut milk and 125 ml / 4 fl oz water. Reduce the heat to low and simmer, covered, for 45 minutes, or until the chicken is cooked through.
3. Meanwhile, soak the rice in cold water for 20 minutes, then drain well. Heat the oil in a large, lidded saucepan. Add the star anise, cardamom and bay and cook, stirring, for 30 seconds. Add the onion, curry leaves, salt and sugar and cook until the onion is soft and translucent. Add the vinegar, coconut milk, 300 ml / 10 fl oz water and then the rice. Mix well, then simmer, stirring, for 5 minutes. Reduce the heat to medium, cover with a tight-fitting lid and cook for 7 to 8 minutes. All the liquid should be absorbed.
4. Take off the heat and stir. Cover with the lid again and set aside for 10 minutes to let the rice finish cooking in its steam.
5. To serve, add the vinegar to the stew, sprinkle over the garam masala and mix well. Remove from the heat and serve with the sweet and sour rice.
   

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Christmas Chicken Thai Red Curry

Christmas Chicken Thai Red Curry

Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks.

Preparation time over 2 hours
Cooking time 30 mins to 1 hour
Serves Serves 4 to 6

Ingredients

For the tamarind paste (for use in the curry)

• 30 to 55 g / 1 to 2 oz dried tamarind pulp, from a block
• hot water, to cover

For the red curry paste

• 10 to 12 dried, hot red chillies (of the long, cayenne variety)
• 140 g / 5 oz shallots, chopped
• 5 garlic cloves, peeled and chopped
• 3 thin slices peeled fresh galangal, or fresh ginger
• 1 tbsp fresh lemongrass that has been thinly sliced, crossways
• 6 to 8 fresh coriander roots, washed well and coarsely chopped (use coriander leaves if unavailable)
• 1 thin slice of fresh affirm lime rind, about 4 cm x 0.5 cm / 1 ½i n x ¼ in, or dried rind, soaked in water for 30 minutes (substitute ordinary lime rind, without the white pith, if unavailable)
• ½ tsp freshly ground white pepper
• ¼ tsp shrimp paste, or 2 anchovies from a can, chopped
• ½ tsp ground cumin
• ½ tsp ground coriander
• 2 tbsp bright red paprika

For the curry

• 450 g / 1 lb boned and skinned chicken breasts
• 2 tbsp vegetable or groundnut oil
• 400 ml / 14 fl oz can of coconut milk, left undisturbed for three hours or more
• 5 tbsp red curry paste
• 140 g / 5 oz sliced bamboo shoots from a can, drained and rinsed
• 4 fresh kaffir lime leaves or 1 tsp lemon zest
• 2 tbsp fish sauce, or to taste
• 1 tsp thick tamarind paste or lemon juice
• 1 tsp palm sugar or brown sugar
• 15 to 20 fresh Thai (holy) basil leaves or ordinary basil leaves
  

 Method

1. If using tamarind paste, a couple of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl. Add hot or boiling water to cover (if the pulp is very dry, use boiling water). Soak the tamarind until it's very soft and pliable, for a few hours or preferably overnight.
2. To obtain the pulp, remove the tamarind seeds and any tough fibers with your fingers. Discard. Place the pulp into a sieve set over a bowl and press the pulp through the sieve.
3. For the curry paste, soak the chillies in five tablespoons of hot water for 1 to 2 hours. (You could also put them in a microwave oven for 2 to 3 minutes and then let them soak for about an hour.)
4. Put the soaked chillies, together with their soaking liquid, into the bowl of a food processor, along with all the remaining paste ingredients in the order listed. Blend until you have a smooth paste. You may need to add a bit more water. This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don't use.
5. For the curry, cut the chicken breasts cross ways into 3 mm / 1 /  8 in thick slices.
6. Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat.
7. Carefully open the can of coconut milk without disturbing it too much. Remove four tablespoons of the thick coconut cream that will have settled at the top and place in a small bowl. Stir the remaining contents of the can well and set aside.
8. When the pan is hot, add the coconut cream and stir. Add the curry paste and stir again. Stir fry for 3 to 4 minutes or until the oil separates and the paste is lightly browned.
9. Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar).
10. Stir together well and bring to a simmer. The chicken should turn white and cook through by the time the first bubbles begin to appear. Simmer on a low heat for a further minute or two.
11. Just before serving, sprinkle the basil leaves over the curry, stir gently and remove from the heat. Serve with jasmine rice.
    

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Christmas Homemade Tandoori Chicken

Christmas Homemade Tandoori Chicken

Tempt your taste buds with a hot and juicy tandoori chicken recipe, served with a cooling dip

Preparation time overnight

Cooking time 30 mins to 1 hour

Serves Serves 4

Ingredients

For the chicken

1.75 kg  /4 lbs chicken drumsticks, skinned

pinch salt

2 lemons, juice only

500 g / 1 lb 2 oz plain yogurt

3 to 4 tbsp tandoori spice mix

For the dip

3 to 4 tbsp plain yogurt

pinch salt

pinch sugar

5 fresh mint sprigs

1 green chilli, reseeded, sliced

Method

1. Cut deep incisions into the chicken flesh with a small, sharp knife. Place the chicken into a bowl and sprinkle over the salt and the juice of two lemons, massaging into the chicken until well coated.
2. Whisk the yogurt and tandoori spice mix in a bowl until well combined. Pour the marinade onto the chicken and massage into the flesh. Cover with clingfilm and chill in the fridge overnight.
3. Preheat the grill to high.
4. Lift the drumsticks from the tandoori mixture and gently shake off any excess. Place a wire rack over a roasting tin and lay the drumsticks upon it. Grill for 20 minutes, turning regularly, or until richly burnished and the chicken is cooked through. Add more lemon juice to taste.
5. For the dip, place all of the ingredients into a food processor and blend until smooth. Serve alongside the chicken drumsticks.
   

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Christmas Thai Roast Chicken

Christmas Thai Roast Chicken

Lemon grass, ginger and chillies add a wonderfully intense flavor and fragrance to roast chicken in this stunningly simple recipe.

Preparation time less than 30 mins

Cooking time 1 to 2 hours

Serves Serves 4 to 6

Ingredients

• 2 sticks lemongrass
• 50 g / 1 ¾ oz ginger, peeled
• 3 spring onions
• 2 medium red chillies
• 2 medium yellow chillies
• 1 medium green chilli
• 1 tbsp ground turmeric
• 200 ml / 7 oz groundnut oil
• 1 whole chicken
  

Method

1. Set the oven to 180 C / 350 F / Gas 4.
2. Combine all of the ingredients apart from the chicken in a food processor and blend until smooth.
3. Brush the chicken generously with the spice mix.
4. Cover the chicken with foil and roast in the oven for 70 to 80 minutes, or until the juices run clear when the chicken is pierced with a skewer  the cooking time will depend on the size of the chicken. Remove the foil half way through to allow the skin to crisp up.
5. Leave to rest for 15 minutes covered in foil before serving.
   

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Christmas Deep pan American Hot Pizza

Christmas Deep pan American Hot Pizza

An American classic that's loaded with cheese, jalapenos and salami. We recommend you eat this pizza hot from the oven.

Cooking Medium

Time Hands on time 30 min, simmering time 40 min, oven time 20 min, plus rising

Serve 4 serving 

Ingredients

For the dough

• 7 g sachet fast-action dried yeast
• 1 ½ tsp caster sugar
• 1 ½ tsp fine sea salt
• 340 ml lukewarm water
• 600 g strong plain flour, plus extra for dusting
• Vegetable oil for greasing

For the Tomato sauce

• 4 tbsp olive oil
• 3 shallots, finely chopped
• 2 garlic cloves, crushed
• 1 tsp caster sugar
• ½ tsp sea salt
• 1 tbsp white wine vinegar
• 150 ml red wine
• 300 g pasta
• 1 tbsp Worcestershire sauce
• 1 tsp Tabasco sauce

For the topping 

• 12 slices spicy salami
• 12 slices salami
• 150 g cooking mozzarella, grated 
• 50 g strong cheddar, grated
• 1 / 2 jalapeno chillies, sliced

you’ll also need

• 1 x 23 cm cake tins
  

METHOD

1. For the dough, put the yeast, sugar and salt in a measuring jug, pour over the warm water and allow the yeast to froth and dissolve. Sift the flour into a large mixing bowl. Pour the liquid into the flour and stir to bring the dough together. 
2. Put the dough into a mixer with a dough hook attachment and knead for 5 minutes on a medium speed. If you don’t have a mixer, knead the dough on a lightly floured work surface for 10/15 minutes. Keep mixing/kneading until the dough springs back when gently pressed. 
3. Put the dough in a lightly oiled bowl and cover with cling film. Leave to rise in a warm room until almost doubled in size (about 1 hour).
4. Meanwhile, prepare the tomato sauce. Heat the oil in a pan and gently fry the shallots for about 10 minutes until softened. Add the garlic and fry for a few minutes before stirring in the sugar, salt, vinegar and red wine. Bring to the boil and bubble for 10 minutes to reduce by three quarters. Add the pasta, then simmer for 45 minutes on a low heat, stirring occasionally, until reduced and thick. Heat the oven to 240°C / 220°C fan / gas 9.
5. Season the sauce with salt and pepper, then add the Worcestershire sauce and Tabasco to taste. 
6. Grease 1 x 23 cm diameter cake tins. Knock back the dough to expel any large air bubbles and divide in half. Shape each piece of dough into a flat disc, then press into each tin, moulding and stretching the dough to fit the tin so the crust will be thicker than the centre. 
7. Divide the sauce between the bases, spreading to cover evenly, then top with the 2 salamis, the grated cheese and jalapenos. Bake for 15 minutes until cooked through and golden. If the crust is becoming too brown, cover the pizza with foil for the remainder of the cooking time. Serve with a bitter leaf salad. 
   

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Christmas Oven Fried Chilli Chicken

Christmas Oven Fried Chilli Chicken

Lightly spiced, crisp chicken pieces baked in the oven, rather than fried, to reduce those pesky calories.

Preparation time overnight

Cooking time 30 mins to 1 hour

Serves Serves 6

Ingredients

For the marinade

• large knob fresh ginger, peeled and roughly chopped
• 2 / 3 garlic cloves, peeled and finely chopped
• 2 / 4 green chillies, cut in half with the stalk, seeds and membranes removed
• 1 tsp salt, or to taste
• 1 tsp garam masala
• 1 tbsp lemon juice
• 2 tbsp oil

For the chicken

• 800 g / 1 lb 12 oz chicken pieces, skinned and pricked all over with a fork
• 3 tbsp vegetable oil
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• ½ tsp ground cumin
• 4 slices white bread, processed to crumbs in a food processor
• 1 / 2 large free-range eggs, beaten
• 1 lemon, to serve
  

Method

1. For the marinade, combine all the marinade ingredients in a pestle and mortar and mix well to make a paste. Add the chicken and coat each piece well in the paste. Cover with cling film and leave for a couple of hours or overnight in the fridge. Bring back to room temperature before continuing.
2. Preheat the oven to 225 C / 435 F / Gas 7.
3. Pour the oil into a roasting pan large enough to hold all the chicken pieces in one layer. Place the pan on a high shelf in the oven for 15 minutes to heat up.
4. Mix the salt, black pepper and cumin into the breadcrumbs. Take the chicken out of the marinade, letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides.
5. Dip the chicken pieces into the beaten egg and add a second coating of crumbs. Place them on the baking sheet and cook for 20 minutes. Then lower the oven to 200 C / 400 F / Gas 6, turn the chicken and cook for another 15 to 25 minutes (depending on the size of the chicken pieces), or until cooked through.
6. Place on a serving dish, cut the lemon into wedges and serve.
   

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Christmas Chili Chicken

Christmas Chili Chicken

Adjust the chili content to your taste but it's fair to say this chicken will always pack a punch. Best served with freshly steamed rice to soak up all the juices.

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves Serves 4

Ingredients

• 4 tbsp vegetable oil
• 8–10 whole bird’s-eye chilies
• 2 tbsp finely grated fresh root ginger
• 2 garlic cloves, finely chopped
• 2 onions, finely chopped
• 8 chicken thighs, boneless and skin removed, cut into chunks
• 2–3 tbsp dark soy sauce
• 2–3 tbsp white vinegar
• pinch salt
• 1 spring onion, finely sliced, to garnish
• freshly steamed rice, to serve
  

Method

1. Heat the oil in a large frying pan or wok over a medium heat. Add the chilies, cover and cook for 3 4 minutes, or until blackened. Stir in the ginger, garlic and onions and cook uncovered for 10 minutes, or until softened, being careful not to burn the garlic.
2. Add the chicken and cook for 8 10 minutes, or until just cooked through. Stir in the soy sauce, vinegar and a pinch of salt, if needed, and simmer for 1 minute.
3. Place the chicken on a serving platter, sprinkle over the spring onions and serve alongside freshly-steamed rice.
   

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Christmas Sicilian pasta

Christmas Sicilian pasta

I absolutely adore eating this Sicilian pasta cold, should any be left over. It is so easy to make and, being both simple and spectacular, is first on my list for a pasta dish to serve when you have people round.

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves Serves 6

Ingredients

• 500 g / 1 lb 2 oz fusilier lung-hi or other pasta of your choice
• salt, to taste
• 250 g / 9 oz cherry tomatoes
• 6 anchovy fillets
• 25 g / 1 oz sultanas
• 2 garlic cloves
• 1 tbsp capers, drained and rinsed
• 50 g / 2 oz blanched almonds
• 4 tbsp extra-virgin olive oil
• small bunch basil, leaves picked
  

Method

1. Put abundant water on to boil for the pasta, waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions, though start checking it a good two minutes before it’s meant to be ready.
2. While the pasta is cooking, make the sauce by putting all the remaining ingredients, bar the basil, into a processor and blitzing until you have a nubby-textured sauce.
3. Just before draining the pasta, remove a cupful of pasta-cooking water and add two tablespoons of it down the full of the processor, pulsing as you go.
4. Tip:  Drained pasta into your warmed serving bowl, Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it) and strew with basil leaves.
   

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Christmas Simple Chicken Curry

Christmas Simple Chicken Curry

This wonderfully spicy chicken curry is full of flavor and takes less than half an hour. The secret to the rice is leaving it to steam with the lid on after you take it off the heat.

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves Serves 4

Ingredients

• 6 spring onions
• 3 garlic cloves
• 2 tbsp vegetable oil
• half a 400g tin chopped tomatoes
• 2 tbsp curry powder
• 1 tbsp ground ginger
• 400 g / 14 oz boneless skinless chicken thigh, cut into 2.5 cm/1 in pieces
• 100 ml / 3½ fl oz Greek-style natural yogurt, plus extra to serve
• salt and pepper

To serve

• 200 g / 7 oz long grain rice
  

Method

1. Thinly slice the spring onions, reserving a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large saucepan over a medium heat and cook the spring onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3-4 minutes. If the pan gets dry add a splash of water and make sure the spices don't burn.
2. Add the chicken and cook for 5 minutes. Make sure all the chicken is coated and is beginning to brown on the sides.
3. Add 250 ml / 9 fl oz water and bring to the boil. Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.
4. While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap to take away any cloudy starch. Drain the cloudy water away. Add clean water for cooking the rice. You need almost twice as much water as rice. (If you use a mug of rice, add a little less than two mugs of water). Bring to the boil then reduce the heat to a low simmer. Cover with a lid and cook very gently for 10 minutes. Remove from the heat and leave to stand with the lid on for 10 minutes. This will finish cooking the rice. Keeping the lid on is important, so none of the steam escapes.
5. Take the curry off the heat, stir in the yogurt then season with salt and pepper. Serve the curry with the rice and garnish with a drizzle of yogurt.

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Christmas Treacle Pudding

Christmas Treacle Pudding

A classic steamed syrup sponge. Simple to make and guaranteed to Please Anyone. Steam traditionally or microwave in 5 minutes.

Preparation time less than 30 mins

Cooking time over 2 hours

Serves Serves 6

Ingredients

• 180 g/6 oz unsalted butter, softened, plus extra for greasing
• 3 tbsp golden syrup
• 180 g/6 oz plain flour
• 3 tsp baking powder
• 3 free-range eggs
• 180 g/6 oz demerara sugar
• 1 tbsp black treacle
  

Method

1. Grease a 1 liter / 1¾ pints pudding basin with butter. Put the golden syrup in to the bottom of the basin.
2. In a separate bowl, using an electric hand whisk, mix the flour, baking powder, butter, eggs, sugar and treacle until well combined.
3. Pour the mixture into the basin and cover with a piece of grease proof paper.
4. Take a piece of tin foil and make a pleat down the middle, then place this over the top of pudding basin and tie it in place like a lid. The pleat allows the foil to expand during cooking.
5. Place an upturned saucer or a ramekin in a deep saucepan and sit the pudding on top. Add boiling water until it comes half-way up the basin. Place a lid on the pan and simmer gently to stream the pudding for about 2¼ hours, topping up the water as necessary.
6. To check if the pudding is cooked, insert a metal skewer into the pudding. If it comes out clean it is ready.
7. Carefully remove the pudding from the pan. Loosen the edges by running a table knife around the pudding and turn out onto a plate.
8. Recipe Tips: To cook in the microwave, spoon the mixture into the pudding basin until three-quarters full, then smooth the surface with the back of a spoon. Loosely cover with clingfilm (allow room for the clingfilm to inflate as the mixture rises) and place in the microwave for five minutes. The pudding is done when a skewer inserted into the center comes out clean. Leave to stand for five minutes, before turning out onto a deep plate and remove the basin.
   

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Christmas Roast Chicken New

Christmas Roast Chicken New

Christmas alternative - spiced roast Chicken cooked over the best potatoes you will ever taste.

Preparation time 30 mins to 1 hour

Cooking time 1 to 2 hours

Serves Serves 4-6

Ingredients

• 1.5 kg/3 lb 5 oz potatoes, peeled and thinly sliced
• 2 onions, thinly sliced
• 500 ml/18 fl oz chicken stock
• 1 x 2 kg/4 b 8 oz whole chicken, giblets removed
• 1 clementine, cut in half
• 1 cinnamon stick
• ½ tsp Chinese five-spice powder
• 75 g/2½ oz butter
• 1 head Savoy cabbage, leaves shredded
• 50 g/1¾ oz dried cranberries
• sea salt and freshly ground black pepper

For the cranberry apple sauce

• 2 Bramley apples, peeled, cores removed, roughly chopped
• 200 g/7 oz fresh cranberries
• 5 tbsp cider
• 2-3 tbsp caster sugar, to taste
  

Method

1. Arrange the shelves of your oven so that there is space for the Chicken at the top and the potatoes on the shelf immediately underneath. Preheat the oven to 180 C/160 C Fan/Gas 4.
2. Layer the potatoes and onions in an large roasting dish, seasoning each layer with salt and freshly ground black pepper. Pour over the stock, flattening the top layer down.
3. Place the potatoes onto the lower shelf in the oven.
4. Pierce the Chicken skin all over with a fork and stuff the neck end of the cavity with the satsuma halves and cinnamon stick. Rub the five-spice powder all over the skin and season with salt and freshly ground black pepper.
5. Place the Chicken directly onto the oven rack above the potatoes, so that the juices from the Chicken will drip onto the potatoes as they cook. If your dish with the potatoes is on the small side, it may be useful to put a very large empty tray on the bottom of the oven to catch any drips of fat.
6. Roast for 1½-2 hours, or until the Chicken is cooked through and the potatoes are tender and golden-brown.
7. Meanwhile, for the spiced cranberry apple sauce, bring the apples, cranberries and cider to the boil in a frying pan. Reduce the heat until simmering and simmer for 10 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened. Season, to taste, with sugar, if too tart, then pour the sauce into a serving bowl and set aside.
8. When the Chicken is cooked, remove it from the oven and set aside to rest for 10 minutes on a serving platter while you cook the cabbage.
9. Pour enough water into the bottom of a large frying pan to reach 1 cm/½ in up the sides of the pan. Add half of the butter and bring to the boil. When the butter has melted, add the cabbage and boil until it has just wilted, stirring occasionally. Add the dried cranberries and cook for another 1-2 minutes, or until most of the water has evaporated, then season, to taste, with salt and freshly ground black pepper.
10. To serve, spoon the wilted cabbage (drained, if necessary) onto a serving platter and lay the roast Chicken on top. Serve the potatoes and sauce alongside.
    

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Christmas Korean fried chicken

Christmas Korean fried chicken

This fried chicken is crispier than most American versions as it is fried twice. Serve with Chukchi and sojourn for an authentic Korean lunch.
Preparation time 1-2 hours
Cooking time 30 mins to 1 hour
Serves  Serves 4

Ingredients

• 8–10 chicken pieces (thighs work best), boneless, skin removed

For the brine

• 100g/3½oz caster sugar
• 75g/2½oz sea salt
• 200ml/7fl oz hot water
• For the first coating
• 2 heaped tbsp plain flour
• 1 tbsp cornflour
• 1 tsp baking powder
• 1 tsp salt

For the batter

• 125 g/4½oz plain flour
• 25g/1oz cornflour
• ½ tsp salt
• ½ tsp baking powder
• 100ml/3½fl oz vodka

For the sweet soy sauce

• 100 ml/3½fl oz soy sauce
• 25ml/1fl oz mirin
• 25ml/1fl oz rice wine vinegar
• 2cm/¾in piece fresh root ginger, grated
• 2 garlic cloves, grated
• 50g/1¾oz brown sugar
• few drops of sesame oil
• 1 tsp cornflour
• sesame seeds, for sprinkling

For the chili sauce

• 2 tbsp Korean chili paste (Changchun if you can get it)
• 1 tbsp hot sauce
• 1 tsp rice wine vinegar
• 1 tbsp honey
• few drops of sesame oil
  

Method

1. Start by brining the chicken. Dissolve the sugar and salt in the hot water, then mix 1 liter/1¾ pint cold water into the brine solution. Submerge the chicken and leave to stand, covered, for 2 hours. Meanwhile, make the sauces.
2. For the sweet soy sauce, put the soy, mirin, rice wine vinegar, ginger, garlic and sugar into a saucepan. Stir over a low heat until the sugar is dissolved and simmer for 2 minutes. Taste for seasoning and add a little salt if necessary. Add sesame oil to taste. Whisk the cornflour with a little cold water until you have a smooth but very runny paste, then whisk this into the sauce over a low heat, until the sauce thickens very slightly. Set aside.
3. For the chilli sauce, whisk all the ingredients together, thinning with a little water if too thick. Taste and add salt if necessary.
4. To cook the chicken, drain and rinse the brine chicken thoroughly, then pat dry. Make the first coating (this is the coating the batter will stick to, otherwise it tends to fall off) by whisking the flour, cornflour, baking powder and salt together. Dust the chicken in this mixture, patting off any excess, and leave to stand while you make the batter.
5. For the batter, whisk together the dry ingredients, then whisk in 100 ml/3½ cold water and the vodka – the texture should be quite thin, like double cream.
6. Add oil to your fryer, large saucepan or wok, making sure you don’t fill it beyond half way. Heat the oil to 160 C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
7. Dip the chicken pieces in the batter one at a time. Allow any excess to drip off over the bowl, then slowly lower into the hot oil, letting go when the chicken piece is almost submerged. Fry for 8–10 minutes, then drain and put on kitchen paper – the chicken should be cooked through but have barely taken on any color. Turn the heat up to 190 C, or if using a saucepan, turn the heat up and leave for around 5 minutes to reach the right temperature. Fry the chicken for another 2 minutes, or until it has darkened. Remove and drain thoroughly on kitchen paper. It should be beautifully crisp. You can serve it with the sauces, or you can brush some of the soy-based sauce over it and serve with the chili sauce.

Recipe Tips

If you don’t have a probe thermometer and are using a saucepan, heat the oil on a medium heat, then test it with a piece of bread – it should take around 30 seconds to go a crisp brown – any quicker and the oil is too hot. 

If you are short on time you could skip the brining process.

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Christmas Italian roast chicken with peppers and olives

Christmas Italian roast chicken with peppers and olives

A roast chicken always is celebratory. The vibrantly colored and intensely flavored vegetables that are cooked alongside here seem only to underline this, offering their own brightness and brie, sunny in taste as well as mood.

Preparation time less than 30 mins

Cooking time 1 to 2 hours

Serves Serves 4-6

Ingredients

• 1 x 1.5 kg/3 lb 5 oz chicken (preferably organic)
• 1 UN-waxed lemon, cut in half
• 4 sprigs rosemary
• 3 leeks, washed and trimmed
• 2 red peppers
• 1 orange pepper
• 1 yellow pepper
• 100g/3½oz pitted dry-packed black olives
• 4 tbsp olive oil
• Sea salt flakes and freshly ground black pepper, to serve
  

Method

1. Preheat the oven to 200 C/400 F/Gas 6. Un-truss the chicken, sit it in a roasting tin and put the lemon halves and two of the rosemary sprigs into the chicken’s cavity.
2. Wash and trim the leeks, cut each into three logs, then slice length ways and add to the tin. Now remove the core and seeds of the peppers and slice them into strips, following their natural curves and ridges, and add these to the tin.
3. Tumble in the olives, and now pour the olive oil, mostly over the vegetables but a little over the chicken, too. Add the remaining rosemary sprigs to the vegetables, along with some sea salt flakes and freshly ground black pepper, to taste. Using a couple of spoons or spatulas, gently toss the vegetables about to help coat them with the oil and make sure everything’s well mixed up.
4. Sprinkle some sea salt flakes over the chicken and put it in the oven for about 1-1¼ hours, by which time the chicken should be cooked through, and its juices running clear when you cut into the flesh with a small sharp knife at the thickest part of the thigh joint. The vegetables should be tender by now, too, and some of the leeks will be a scorched light-brown in parts.
5. Remove the chicken to a carving board and, while it rests (for about 10 minutes) pop the pan of veg back in the oven, switching the oven off as you do so.
6. Cut the chicken up chunkiness, transferring the pieces to a large warmed platter. Now take the pan back out of the oven and, with a slotted spoon or spatula, remove the vegetables to the large platter and when all is arranged to your aesthetic delight, pour over it all the bronze, highly-flavoured juices that have collected in the pan.
   

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