JW Recipes

Archive for December, 2011

What you need:
1 lb of pork sausages cut in half
1 lb of streaky bacon (cut in half lengthways)
cocktails sticks.

What to do:

Preheat the oven to 200C /400F /gas mark 6.
Wrap the bacon lengths around each sausage and skewer with a cocktail stick.
Place in the oven for around 20 /25 mins until cooked.
Remove cocktail sticks.
Server either hot with your xmas dinner or cold for buffets.

What you need:

170g (6oz) of plain flour
6oz / 170g of unsalted butter (or salted butter)
5oz / 150ml of cold water
pinch of salt.

To make the pastry :

Sift the flour into a large mixing bowl and add the butter. Mix the butter into the flour with your fingertips.
Stir in the water and mix the ingredients together to form a soft dough.
Turn out onto a floured surface and knead further to make a firm dough.
On a floured work surface roll the pastry into a rectangle shape.

What to do:
Preheat to the oven to 190C / 375F / gas mark 5
spread with mincemeat and roll up the pastry. Brush with milk cut into slices, place on baking sheet. Cook for around 15 mins or until lightly browned, then sprinkle with icing sugar and leave to cool.

What you need:

5 oz / 150g butter or margarine
5oz / 150g castor sugar
13oz / 375g plain flour
1 tsp baking powder
1 egg
a few drops of vanilla essence

What you do:

In a bowl, beat butter and sugar until creamy. Beat in egg and vanilla to taste.
Sift in flour, and baking powder, blend with spoon, then work by hand to form a dough. Knead lightly until smooth.
wrap dough in cling film and place in fridge for 40 mins.
Roll out dough on a floured surface about 0.3 thick, use can then use Christmas or any other cutters, to make biscuits.

You can then use the same cutters as i did to cut out shapes in the rolled out icing, and decorate.

What you need:

1lb of sausage meat
1 onion finely chopped.

What to do :
Preheat the oven to 180C / 350F / gas mark 4.
Place the chopped onion into a mixing bowl and add the sausage meat. Mix all together, then roll into medium sized balls. Place onto a greased roasting tin and cook for around 20 mins.
Serve hot or cold.

What you need :

18lb turkey
4 oz / 115 g of softened butter
8 cups of prepared stuffing

What to do:

Preheat the oven at 180C /350F / gas mark 4
Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter. Cover with foil.
Place turkey in the oven, Baste all over every 30 minutes with the juices on the bottom of the pan.
Remove aluminum foil after 2 1/2 hours, and continue cooking for around 3 1/2 to 4 hours.
Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

What you need :

1 1/2 lb / 700 g potatoes.
5 oz / 150 g Goose fat.

What to do:

preheat the oven to 200C / 400F /gas mark 6.
Peel the potatoes & put in a saucepan of water, and cook for 15 /20 mins or until soft. Drain well, put back into saucepan and shake slightly to soften the edges ready for crisping up.
Meanwhile , put all the goose fat into a large roasting tin and put in the oven until smoking hot. Remove from the oven and carefully pour in the potatoes. Return to the oven and cook for around 40 mins, turning them twice during the roasting period.