w w w. g o o d a l l s .

i e

I N S P I R AT I O N S
winter recipe booklet

In association with Brenda Costigan

Goodalls Winter Recipes

Two Salmon Starter on Crostini

This makes a delightful start to a special meal. It can be served hot or warm. Serves 4 Preparation Time: Cooking Time:
Youll need:

5 mins 10 mins

4 slices French bread / Country bread Drizzle of olive oil Salt Ground black pepper 1 /2 clove garlic 25g (1oz) butter 1 tbsp olive oil 225g (8oz) fresh salmon fillet (darne), skinned and cut in small chunks A few pinches of oregano 100g packet (almost 4oz) smoked salmon (chopped coarsely) Squeeze of lemon juice Heat the oven to 190C, 375F, gas mark 5. To make the crostini, place the slices of bread on a baking tin, drizzle the top with a little olive oil and season lightly with pepper and salt. Bake in the oven for 10 minutes until golden. Remove and rub top surface with the cut piece of garlic. Discard the garlic (or use in another dish).

Heat the butter and olive oil in a frying pan and gently fry the fresh salmon until nearly cooked, adding salt and pepper and the oregano as it fries.Then, add in the smoked salmon and fry gently until it too is thoroughly heated through. It will become the same colour as the fresh salmon. Add in the lemon juice to taste. To serve, place one crostini on each serving plate and spoon the salmon mixture onto each. Decorate with a small serving of mixed lettuces.

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Goodalls Winter Recipes

Chicken Paprika
This dish has a rich, warm, colour which is most attractive and it reheats well, so it can be made in advance. The paprika has a mild flavour. Serves 4 Preparation Time: Cooking Time:
Youll need:

15-20 mins 25-35 mins

1 glass red wine (optional) 425 ml (3 /4 pt) chicken stock 4 skinless chicken breast fillets 2-4 tbsp olive oil 1 onion, chopped 1-2 cloves garlic, chopped 150g (5oz) button mushrooms, sliced Salt Ground black pepper 2 tsp paprika 1 /2 tsp of mixed herbs or oregano 1 tsp sugar 1 /2 x 400g tin chopped tomatoes 1 tsp tomato pure 1 heaped tsp cornflour blended with a little water Put the wine into a saucepan and boil briskly to reduce by one third (see note at end). Add the reduced wine to the chicken stock. Using a frying pan, cook the chicken breasts in the olive oil until golden brown on both sides.Transfer them to a saucepan. Next, fry the onion and garlic in the frying pan until soft. Add the mushrooms and fry until soft (adding more oil if required). Season with salt and pepper and add the paprika, mixed herbs and the sugar stirring them through.Then stir in the chicken stock, adding the half tin of chopped tinned tomatoes and the tomato pure.

Pour the contents of the frying pan into the saucepan over the chicken and mix together. Bring to the boil and then simmer very gently, covered with a lid until everything is tender and tasty, about 25-35 minutes.The juices can be thickened by stirring in the cornflour, and bringing the contents of the saucepan to the boil. Serve with noodles, rice or potatoes and a nice green vegetable or a tossed salad.Try a spoonful of yoghurt or crme frache on each serving of chicken paprika. (Note:This cooks off the alcohol, which would be bitter, unless a recipe is cooked for over 1 hour.)

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Goodalls Winter Recipes

Christmas Lasagne
No need to make a sauce, simply use cartons of crme frache for this speedy lasagne. Serves 4 Preparation Time: Cooking Time:
Youll need :

15 mins 40 mins

175g (6oz) broccoli in small florets 225g (8oz) 10-12 sheets dried no precook lasagne sheets (enough for 3 layers) 2 x 200ml cartons crme frache 1 /2 -1 tsp oregano 1 tsp dried parsley Salt Ground black pepper Pinch nutmeg 1 /2 tsp French mustard (optional) 175g (6oz) cooked turkey, chopped 175g (6oz) baked ham, chopped 175g (6oz) cherry tomatoes, halved 150-175g (5-6oz) mature white cheddar cheese grated Preheat the oven to 180C, 350F, gas mark 4. Put the small florets of broccoli into a bowl and cover with boiling water. Leave to stand. Fill a large bowl with warm water and drop in the lasagne sheets (one at a time so they dont clump together) and leave to stand. Empty the cartons of crme frache into a bowl and mix in 3 tablespoons of water. Also add the herbs, salt, pepper and nutmeg. Drain the broccoli and season with salt and pepper. Drain the lasagne. Season the chopped turkey and the chopped tomatoes with salt and pepper. Spread a

small spoonful of the crme frache mixture over the base of the dish. Arrange a layer of lasagne sheets over the base. Scatter half of the turkey and the ham over the lasagne. Also scatter half the broccoli and tomatoes. Spread one third of the crme frache over and scatter some grated cheese on top. Place the second layer of lasagne on top and repeat the filling as just described. The third layer of lasagne is placed on top with the remaining third of the crme frache spread over. Scatter the remaining cheese on top. Bake in the preheated oven for about 40 minutes. After the first 20 minutes raise the heat to 190C, 375F, Gas mark 5 and continue cooking until a rich golden and bubbling. Leave to stand for 10 minutes before serving. Serve with a tossed green salad.

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Goodalls Winter Recipes

Mustard and Sugar Glazed Ham

This ham is both boiled and baked to give it a delicious flavour. Preparation Time: Cooking Time: Steep for 8 hrs Boil approx 2.5 hrs Glaze approx. 45 mins

Youll need:

2.75-3.5kg (6-8lb.) smoked (or pale) ham 1 onion, quartered 1 cooking apple, quartered 1 stick of celery, chopped 2-3 bay leaves 1 /2 tsp mixed herbs 1 chicken stock cube, optional
To Glaze

4-6 tsp of English mustard 150g (5oz) brown (demerara) sugar, approx 15-20 whole cloves If the ham is salty steep it overnight in a bowl of water. The boiling can be done the day before and the ham left to cool in the water.The following day the ham can be gently reheated in the cooking water, then lifted out and prepared for glazing.The glazing takes about 40 minutes in the oven and can be done after the turkey has been taken out as is resting.
To Boil:

Discard the steeping water and put the ham into a saucepan and cover with fresh water. Bring slowly to the boil. When the water comes to the boil, add the remaining ingredients to the cooking water and continue to simmer gently with the lid on allowing about 20 minutes cooking time for every 450g /1lb of ham used, plus an extra 20 minutes at the end. If not using straight away leave the ham to cool in the cooling water.

To Bake:

The baking of the ham can be done the next day (if more convenient). Reheat the ham gently in the cooking water. Lift out and remove the skin off the ham leaving a layer of fat. Place the ham on a foil lined roasting tin. Spread a layer of mustard all over the fat and then cover this with a layer of brown sugar, pressing it into the surface. If liked score the fat in a trellis fashion. Stick the whole cloves at intervals all over the surface. Bake in a hot oven 200C, 400F, gas mark 6 for about 45 minutes until nicely glazed.

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Goodalls Winter Recipes

Traditional Roast Turkey

A traditional recipe for succulent roast turkey, for all of the family to enjoy! Preparation Time: Cooking Time:
Youll need:

20 mins see timing it right chart

1 turkey oven ready (see timing it right for suitable size) 110g / 4oz softened butter Salt Ground black pepper 1 /2 onion
1

1-2 cloves of garlic /2 lemon

Thyme Parsley 2-3 bay leaves Oregano Turkey stuffing (see below) Remember to take the turkey out of the fridge at least one hour before putting it in the oven.This allows it to come to room temperature (remember to always thoroughly wash hands and all equipment used after handling raw turkey). Put the stuffing in the neck end only (see stuffing recipe below).To add flavour and moisture put the following into the body cavity - 1/2 onion, 1-2 cloves garlic, 1/2 lemon, a generous sprinkle of the dried thyme, parsley and oregano and 2-3 bay leaves. Spread butter liberally over the breast and legs of the turkey. Season with freshly ground black pepper and salt. If liked, tie the two legs together with string do not draw them closely together but leave a gap of approx. 12.5cm/5" between

them so heat can circulate.The purpose is to keep legs steady so they wont widen outwards and possibly cut through the foil box/tent. To make foil box/tent: Place two long pieces of foil across the roasting tin one lengthways and the other widthways (like a giant X). Position the turkey on its back in the centre of the X, right on the roasting tin. Bring up the four pieces of foil to make a box around the turkey, making double folds along the edges to seal them together. Close the top edges of the box together with a double fold so it looks a bit like a tent, taking care not to wrap it too tightly.This allows room for the steam to expand inside which helps keep the flesh moist. Start roasting in a very hot oven (220C, 425F, gas mark 7) for about 40-60 minutes, then reducing the heat to very moderate (170C, 325F, gas mark 3) for the remainder of the time.The temperature is raised again for the browning at the end (see below).
Timing it right

3.5 - 4.5 kg (8 -10lbs) 4.5 - 6 kg (10 - 14lbs) 6 - 8 kg (14 - 18lbs) 8 - 9 kg (18 - 20 lbs)

3-31/2 hours 3 /2-4 hours

1

Serves

6-8

Serves 10-12 Serves 12-14 Serves 16-18

4-41/2 hours 5 hours

The times include the initial period at the high temperature.To check if turkey is cooked, use a couple of paper towels and squeeze the flesh on the thighs, it should be soft. Another way is to pierce the thickest part of the thigh with a skewer, holding a spoon to catch the juices. These should be clear if cooked. If pink, the turkey is not yet cooked. About half an hour before then end of roasting time, open the tent (watch out for the hot steam) and very carefully pour all the juices off the roasting tin into a bowl (to use in the gravy). Return the turkey to the oven with the foil open raise the temperature to 200C, 400F, gas mark 6 and roast until browned.Take out of the oven, fold the foil back over the turkey and cover with some clean towels, to keep the heat in. Leave to stand for about 30-40 minutes before carving.

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Goodalls Winter Recipes

Turkey Stuffing
Sufficient for 4.5 6kg (10-13lb) oven ready turkey. Increase as required. Preparation Time:
Youll need:

20 mins

1 large onion, finely chopped 2 cloves garlic, chopped 50g (2oz) butter 250g (10oz) breadcrumbs 2 heaped tsp parsley 1-2 tbsp mixed herbs or oregano
1

/2 tsp nutmeg

Salt Ground black pepper Finely grated zest of 1 lemon and juice 3 sticks celery (from the centre of the head chopped finely) 75ml (3 fl.oz) giblet stock (see note) The chopped cooked turkey liver (Note:To make Giblet stock: Put the turkey giblets (neck, liver etc) in a saucepan with 700ml (11/2 pt) water. Add onion, stick of celery, clove of garlic, salt and pepper and 1/2 teaspoon mixed herbs. Bring to the boil and simmer gently with lid on for about 40 minutes. Strain off the stock and chop the liver. Use stock for stuffing and gravy.) Fry the onion and garlic in the butter until soft, then put into a bowl with all the other ingredients adding just enough liquid to bind together. Just before roasting put the stuffing into the breast cavity of the turkey and pin the skin closed over it using wooden cocktail sticks.t

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Goodalls Winter Recipes

Traditional Christmas Cake

Preparation Time: Cooking Time:
Youll need:

35-45 mins 3-4 hrs

450g (1lb) raisins 225g (8oz) sultanas 200g (7oz) glac cherries, chopped 1 x 100g carton mixed peel 25g (1oz) crystallized ginger, chopped (optional) Grated zest of 1 lemon About 3 tbsp of whiskey or fresh orange juice 250g (9oz) flour (not self raising) 1 /2 tsp nutmeg
1 1

/2 tsp cinnamon /2 tsp ground cloves

50g (2oz) ground almonds 225g (8oz) butter (or margarine), at room temperature 225g (8oz) brown sugar (demerara) 4 large eggs at room temperature. 50-100g (2-4oz) chopped almonds Tin: 23 cm/9" round tin. The tin must be lined (base and sides) with a double layer of baking parchment or greaseproof paper. Cooking Time: 11/2 hours until cake has a set look, without being browned at (170C 325F gas mark 3). Reduce the heat to (150C, 300F, gas mark 2) and cook for a further 2-3 hours until nicely browned on top and baked through. Ovens vary so it is necessary to use your own judgement. If in doubt it is better to err on the side of a cooler rather than a hotter oven. Put the fruits into a bowl. Mix in the lemon zest and the whiskey (or orange juice) and stir well. Leave to steep

over night to allow the fruit to soak up the juices. If you are in a hurry you can cover the bowl with cling film, pierced with a few holes, and put in the microwave on high setting for 2 minutes to plump up the fruit (this will also heat up the fruit so it must be left to get cold before adding to the cake mixture). Sieve or mix the flour and spices into a bowl together and mix in the ground almonds. In a separate bowl, beat the butter and sugar together until the mixture is nice and soft (ideally use an electric beater for this). Beat in the eggs, one at a time, adding in a little of the weighed flour with each one. When all the eggs have been added, stir in the remaining flour.The cake mixture should be soft, but yet stiff enough so that it will only drop off a spoon when it is shaken gently (if necessary add an extra bit of flour). Mix the chopped almonds through the fruit and then add the whole lot into the cake mixture. Stir gently but thoroughly until well mixed. Spoon into the prepared tin and spread out gently, making the surface very slightly shallower in the centre (like a shallow saucer). Put the cake in the centre of the oven (tip: If using an electric oven, put a tin of water into the oven also while the cake bakes.This creates a steamy atmosphere, which helps to prevent top of cake getting too dried out). If the top of the cake is getting a little too brown, cover the tin loosely with a "lid" of brown paper or foil that rests on the side linings of the tin. To check if the cake is cooked, insert a skewer into the centre, if it comes out clean with no doughy bits sticking to it, it is baked. When baked, allow the cake to cool in the tin (standing on a wire tray). Sprinkle the cake with a drizzle of whiskey while it is still hot. When cold, wrap the cake in foil, place it in a plastic bag and store in a cool airy place. The occasional drizzle of whiskey or brandy during storing doesnt do any harm!

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Goodalls Winter Recipes

Almond Paste
Preparation time:
Youll need:

15 mins

350g (12oz) ground almonds 225g (8oz) caster sugar 110g (4oz) icing sugar 1 medium egg 1 tbsp lemon juice (approx.) 1 tbsp whiskey or brandy 1 /4 tsp vanilla essence 1 /4 tsp almond essence Mix all the dry ingredients together. In a separate bowl, beat the egg together with all the liquid ingredients. Add enough of the liquid to the dry ingredients to make a stiff moist paste, if necessary add another drop of lemon juice or whiskey. Gather the paste into a ball. Use as required.

Icing the Cake

Youll need:

4-6 tbsp apricot jam Caster sugar for dusting Almond paste, as above 450g /1lb ready-to-roll icing or if preferred 11/2 packet instant royal icing Heat the jam and sieve out any solids. Brush a thin layer over the surface of the cake as a glue to hold the almond paste in place. Sprinkle some caster sugar onto a board. Place the almond paste on it, shape into a circle then roll it out.

about 2.5cm/ 1" wider than the top of the cake. Lift the almond paste onto the top of the cake. Using a knife, press and shape the edges of the paste down the sides of the cake all around.To smooth the sides, dust the sides of a jam jar with caster sugar, stand it beside the cake and roll it around the sides of the cake.To smooth the top of the cake, simple roll gently with a sugared rolling pin.

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Goodalls Winter Recipes

Cinnamon Chocolate Meringues

A delicious combination of flavours, meringues, flavoured with cinnamon and spread with melted chocolate and filled with whipped cream. Makes about 14 half shells Preparation Time: Cooking Time:
Youll need:

15 mins 2 hrs

3 large egg whites 175g (6oz) caster sugar 1 rounded tsp of cinnamon A few pinches of nutmeg 150g (5oz) dark chocolate melted 200ml cream whipped and lightly sweetened Tin: flat baking tins lined with baking parchment. Preheat the oven to100C, 200F, gas mark 1/2. Use a spotlessly clean bowl, and whisk the egg whites until just stiff. Adding only a little at a time - add half the weighed caster sugar, whisking well between each addition.Then mix the cinnamon and nutmeg into the remaining caster sugar and add to the meringue mixture in one go, stirring it well through. Using an icing bag and a decorative pipe, pipe out your favourite meringue shapes onto the prepared tin(s). In the absence of a bag and pipe, spoon out the mixture onto the tins in dessert-spoonfuls.

Bake in the oven until the meringues are dried out (approx. 2 hours). Leave to cool in the oven with the door open. When cold spread the melted chocolate over the flat base of each meringue half, allow to set. Just before serving, sandwich the meringues together with the whipped cream.

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Recipes developed by Brenda Costigan for the Goodall's winter recipe booklet 2005

Goodalls, Coolock Drive, Dublin 5, Ireland, (01) 848 4044 www.goodalls.ie