A Taste of Weston

Festive Recipes by Head Chef Anna Moore
As we all prepare for a very different Christmas this year our Head Chef Anna Moore has put together a selection of her favourite recipes to share with you all. From ideas for leftovers to sweet treats there is certain to be something that you can rustle up this Christmas.

Line a large flan tin with shortcrust pastry, shop bought is fine, and blind bake for 15-20 minutes.
15 fl oz milk
½ medium onion roughly chopped
4 cloves of garlic, heads in tact
2 bay leaves
1 sprig of thyme
Salt and Pepper
Place all the ingredients in to a pan bring to the boil, remove off the heat and allow to infuse for 1 hour, or preferably overnight is best.
4 oz (110g) broccoli florets, blanched in boiling salted water and refreshed to make sure they have bite.
½ onion finely diced
8 mushrooms wiped and sliced
Turkey trimmings, chopped into ½ inch dice
4 eggs
4 oz (110g) mature cheddar, grated
Small bunch of parsley, finely chopped
Pre-heat the oven to 160c / GM4
Make sure your pastry doesn’t have any holes in it by brushing the base with beaten egg and pop back in the oven for a few minutes.
Gently fry the onions until soft and add the mushrooms for a few minutes until cooked through, allow to cool.
Place half the cheese in the bottom of the pastry case and spread the mushroom mix over the top along with the turkey and the broccoli florets, sprinkle the parsley over and top with the remaining cheese.
Crack the eggs into a bowl and beat, warm the infused milk back up but do not boil. Sieve the warm milk onto the eggs, season and pour onto the pastry case and bake for 30 minutes in the oven. Remove when the quiche is set and nicely browned on top. Allow to cool slightly before cutting into slices.

SMOKED SALMON ROULADE, dill cream and capers
Serves 4
4 leaves of smoked salmon
8 tablespoons of cream cheese
Juice of ½ lemon
50ml double cream
Handful chopped parsley

Trim each piece of smoked salmon so that all the edges are even – keep the trimmings.
Beat together the cream cheese, lemon and double cream. Season to taste and fold in the parsley and chopped salmon trimmings.
Lie each piece of salmon on a piece of cling film and divide the mixture between each piece and smooth with a palette knife leaving a little gap at the edges.
Using the cling film, roll up away from you like you would a swiss roll and tie the ends of the cling. Leave in the fridge to chill for a few hours or overnight – this is a great dish to prepare ahead.
To make the dill cream, lightly whip ¼ pint of double cream, fold in a small handful of chopped dill and a teaspoon of horseradish, season to taste.
Slice the roulade onto serving plates, add a teaspoon of the dill cream on the side and scatter with capers. Serve with thinly sliced, toasted sourdough bread.

200g puff pastry
30g parmesan cheese, grated
30g cheddar cheese, grated
4 slices Parma Ham
4 sundried tomatoes in oil, drained and chopped
12 black olives, stoned and chopped

Roll out the pastry into a 12” x 8” rectangle. Sprinkle the cheese over two thirds of the pastry. Now fold the pastry without any cheese on it to the middle and push down firmly. Fold over again and seal the edges with a rolling pin.
Now roll out the folded pastry to a 8” by 8” square and then cut in half. Lay two slices of ham on each piece of pastry and split the olives and tomatoes between each piece.
Bring the ends into the middle and gently push down and repeat the process.
Cut into thin ¼ inch slices place onto a greased baking sheet and pop in the oven
(200c / GM 6) for 10 minutes until golden brown.

90g / 3½oz butter
10g / 4oz flour
500ml / 18floz full-fat milk
50g / 2oz thinly sliced ham roughly chopped
75g / 6oz cooked turkey breast meat
Salt and pepper to taste
Tbsp of fresh chopped herbs, parsley, chives and tarragon
Handful of cheese

For the coating:
2 free range eggs, beaten
75g / 3oz extra flour
200g / 7oz fresh white breadcrumbs or panko
Vegetable oil for deep frying

Melt the butter in a medium saucepan over a medium heat. Stir in 110g / 4oz of the flour and cook for one minute then gradually stir in the milk to make a roux. Increase the heat and bring to the boil to cook out the flour for about five minutes.
Stir in the ham, turkey and cheese and season to taste.
Scrape the mixture into a bowl and mix in the herbs, cover with cling and place in the fridge to chill. When you are ready to make the croquettes, lightly flour the palms of your hands and spoon a teaspoon and a half of the mixture into your hands and mould into a ball, then shape into a barrel. The mixture should make 24 croquettes. Pop back in the fridge for 30 minutes.
Heat some oil for deep frying to 190c / 375f
Put the remaining flour, egg and breadcrumbs into three separate bowls.
Take the croquettes from the fridge and then dip them in flour, then the beaten egg and finally the breadcrumbs. Lower them into the hot oil and cook for not quite two minutes until crisp and golden brown. Lift out with a slotted spoon onto kitchen paper, drain and serve.

The ultimate pigs in blankets!
375g sausage meat
6 sage leaves, chopped
1 onion, finely chopped
2 slices white bread, soaked in milk and then squeezed out
150g cooking chorizo cut into bite sized pieces
1 clove of garlic
Salt and pepper
10 chestnuts, chopped
10 slices of streaky bacon

Cook the onion until tender, add the garlic and chorizo towards the end of the cooking and cook for a couple of minutes, remove from the heat and allow to cool.
Place the sausage meat into a bowl, add the sage, the soaked bread and mix together. Now add the chorizo mix and the chestnuts, season.
Lay a piece of silver foil on a work top 40cm long and then lay this in top of a piece of baking parchment which is 30cm long. Lay the streaky bacon on to this so that each piece overlaps each other in the long edge.
Now take your sausage mix and lay it on like a sausage and roll it up, seal the ends by twisting the silver foil. Steam or cook in a water bath until cooked – about 20 minutes. When its cool, remove the silver foil and the parchment and finish off in the oven so that the bacon crisps up – should take about six minutes.
Slice and serve with your roast Turkey!

12 medium slices, white bread, crusts cut off
50g unsalted butter, softened
1 vanilla pod or a few drops of vanilla essence
400ml double cream
400ml milk
8 egg yolks
175g caster sugar, plus extra for caramelised topping
Left over Christmas pudding + extra dried fruit if required
A good splash of sweet sherry

Pre-heat the oven to 180c / 350f / GM4. Butter the bread, split the vanilla pod, place in the saucepan with the cream and milk and bring to the boil. Remove from the heat and cool slightly.
Whisk together the egg yolks and caster sugar in a bowl until pale. Strain the milk onto the eggs, stirring all the time, to make the custard.
Spread the butter on the bread, cut into triangles and arrange in the dish in three layers, sprinkling the Christmas pudding between the layers as you go. Leave the top layer clear and pour over the sherry and then the custard. Lightly press the bread with the back of a fork to help the custard soak in. Leave it to stand for at least half an hour before cooking.
Place the dish in a roasting tray that is ¾ filled with warm water and bake for 20 to 30 minutes until the pudding begins to set. Don’t overcook as the custard will scramble.
Remove the pudding from the water bath, sprinkle liberally with the caster sugar and glaze under the grill on a medium heat to a crunchy, golden finish.

Left over Christmas pudding
Splash of brandy or rum
Melted chocolate to bind and some to coat

Break up the pudding, add the alcohol then stir in enough chocolate to bind together, roll into balls, allow to set. Coat in the melted chocolate and whilst still wet coat toss in the cocoa.

225g self raising flour
100g caster sugar
½ tsp mixed spice
½ tsp ground cinnamon
50g hazelnuts, chopped
50g whole almonds, chopped
100g mixed fruit (glace cherries, plump raisins and chopped dates)
2 free-range eggs
Zest of one lemon
50g butter
25g flour, mixed with 25g icing sugar for dusting
Icing sugar for dusting
Pre-heat the oven to 180c / GM 4 / 350f
For the biscotti, mix together the flour, sugar, spices, nuts, lemon and fruit in a bowl. In another bowl, beat the eggs and butter together until pale and fluffy then add to the flour mixture, mixing to form a dough. Roll the dough into a ball. Flour a work surface with the flour and icing sugar mixture. Turn the dough out onto the work surface, halve it and roll each half into a 24cm/10inch rectangle that is 1cm / ½ an inch thick. Place on a baking sheet and bake for 20 minutes, remove and leave to cool for 10 – 15 minutes. Cut 12 biscuits out from each sheet with a biscuit cutter. Return them to the oven to bake for a further 15 minutes or until golden brown and crisp

500g butter
250g caster sugar
600g plain flour
100g corn flour
1tsp mixed spice
½ tsp powdered ginger
1 tsp cinnamon
1 tsp nutmeg
Zest of one orange
4 oz dried mixed fruit
50g flaked almonds, roughly chopped
50g chopped hazelnuts, skins removed

Beat the butter and the sugar together until light and fluffy.
Add the flours and spices, mix together then add the dried fruit and zest. Turn out onto floured surface and bring together, kneading gently.
Roll out into a log and slice up or cut out using festive cutters
Chill in the freezer and then cook from frozen for eight minutes at 170c and then reduce the heat to 140c and cook for a further 10 minutes.
Remove from the oven and sprinkle with sugar.
These make lovely gifts, tree decorations or stocking fillers. Once cooled, wrap in some clear cellophane and tie up with ribbon.

375g sprouts, sliced
¼ pint double cream
6 cloves of garlic
Small bunch of thyme
8 sage leaves
Salt and pepper
Place the garlic cloves in a pan of salted water and bring to the boil, strain off the water and repeat the process four times. Drain and tip them out into a large-ish piece of foil and add a knob of butter, chopped thyme, pinch of sugar, salt and pepper. Bring the edges of the foil together and seal. Roast in the oven set at 160c until lightly coloured and soft. Leave to cool and then roughly chop.
In a pan, melt a little butter and olive oil and when hot, drop the sprouts in and pan fry until they start to wilt then add the cream. Cook until the cream starts to thicken, add the sage and season with salt and pepper and add the chopped roasted garlic. Stir up and serve.

Alternative Christmas Vegetables, Puddings and Meats

Not everyone likes sprouts, turkey and Christmas pudding – here are a few ideas for alternatives that retain a festive and seasonal theme
A good alternative to sprouts is kale, which can be sweeter than sprouts. Remove the stalks blanch in boiling salted water, remove from the water and then plunge into iced water. When you are ready to serve lunch, fry the kale in a little butter.
Roast parsnips with parmesan, cut the woody middle from the large end of the parsnip and cut into equal sized pieces, pan fry in a little butter to get some colour on them. Place on a baking tray and season with a little salt and pepper and then sprinkle with parmesan cheese. Cook for 20 – 30 minutes, they are ready when tender when pierced with a knife.
Mashed root vegetables make a great change from mash – choose from parsnips, swede, celeriac or carrots. You can create a fine puree or leave them chunky. Peel and slice each type of vegetable and boil as you would the spuds, keeping the size of the pieces even. When ready, either push through a potato ricer for a really smooth mash and add cream and butter or lightly crush with a fork to break up the pieces and season well. If serving this way, when you have piled into a serving dish, add a knob of butter to melt through.
Roasted roots can be a nice accompaniment to cold meats for in-between Christmas and New Year. Peel the vegetables as above and par boil for a few minutes (not as long as you would for mash) and then pour onto a baking tray and drizzle with maple syrup or toss in crushed oriental spices such as star anise and dried chilli or add a few cloves of garlic and some sprigs of rosemary. Roast like you would spuds and serve crisp and crunchy straight from the oven.
Instead of the traditional turkey try a whole stuffed duck, slow cooked on a trivet. Make a stuffing with 100g cubed pancetta, fried until they render their fat. Then mix in the sliced spring onions (10), chopped prunes (10) 100g of breadcrumbs and a heaped teaspoon of allspice. Stir together and stuff the mixture into the cavity of the duck. Prick the duck with a fork all over and cook in a hot oven for 20 minutes and then turn the temperature down to 180c (GM4) and cook for another hour to hour and a half and then test with a skewer. Rest for 15 minutes before carving.
Instead of Christmas pudding try and iced parfait, zabaglione or nougatine parfaits are very festive.

300g Goats log
50g Pine nuts or other toasted
5g Tarragon
5g Parsley
10g Basil
1 Clove Garlic
2 tbsp Honey
150ml Double Cream semi whipped
Salt and pepper

Blend the cheese in food processor, add the pine nuts, herbs, garlic and honey. Gently fold in the cream and season put into moulds and refrigerate overnight

200g cheese
200g butter
3 egg yolks
250g plain flour

Blitz the cheese, butter and yolks, pulse in the flour, roll into sausage shapes freeze until required. Cut in to biscuits and cook at160oc until nice and brown

500g Turkey mince
4 eggs
1tsp Sage chopped
1 small onion chopped
2 cloves garlic crushed
Salt and pepper
2 eggs
250g Breadcrumbs
100g Plain flour
Oil for frying
Cranberry sauce
Bring a sauce pan of water to the boil add a little salt, gently drop in the 4 eggs and cook for 8 minutes. Remove from the heat and cool under cold running water
Fry the onions in a little oil until soft add the garlic cook for a further minute and remove from heat and cool
Once cool mix the turkey, sage and onion together and season. To test seasoning cook off a little mix and taste.
Peel the eggs, dry off, dust in a little plain flour and wrap in turkey meat to 1/2cm thick, once all eggs are covered pane them or flour, egg and breadcrumb them by rolling in flour then in egg then in breadcrumbs repeat the egg and bread crumb part which is called double crumbing.
Now you are ready to fry: heat the oil in deep pan to 160oc drop in the eggs cook until golden brown and then finish off in oven. The meat needs to be 76oc or above but the egg will not get that hot