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Saturday, December 25, 2010

Christmas Day Food

We had a mixture of traditional and not so traditional stuff for christmas lunch.  It was just me and seb so it was pretty easygoing.

For pre-snacks we had some dehydrated veg chips that had been dehydrating overnight in our new dehydrator...

Some root veg: carrot, beetroot, sweet potato.  Peeled and then either sliced v thinly with peeler or slightly thicker with knife.  Blanched some in the steamer and put others out raw - trying out different treatments.  Also did some tomatoes, some kale and some apple and banana, just laying them out as they were.



The apple, banana and tomato probably came out best.  The other stuff dried out ok but didn't taste so amazing.  Think that blanching was a good move.  And it would prob be good to toss the slices / kale pieces in a little oil and salt before drying.

After presents and family phone calls we went to work in the kitchen...

First up was a celeriac and apple salad - followed Yotam Ottolenghi's recipe here:

Ottolenghi apple celeriac salad @ Guardian




Could add a handful of chopped walnuts and a few baby leaves. Serves four to six.
120g quinoa
3 tbsp white-wine vinegar
2 tbsp caster sugar
1 tsp salt
1 red onion, peeled and sliced very thinly (used half a large one)
60ml rapeseed oil (used olive)
¼ head celeriac (250g after peeling and slicing) (used half a small one)
60ml lemon juice
2-3 granny smith apples (350g after coring and slicing) (used 2 1/2 gala)
2 tsp poppy seeds
1 red chilli, sliced thinly on an angle
15g coriander leaves, roughly chopped (didn't have any so left them out)


Bring a small saucepan of water to a boil, add the quinoa and simmer for 10 minutes. Drain into a fine sieve, run under cold water and then shake well to remove all the water. Leave to cool down.
While the quinoa is on the go, put the vinegar, sugar and salt in a medium mixing bowl and whisk to dissolve. Add the onion and, using your hands, rub the liquid into it. Add the rapeseed oil, stir and set aside to marinate.
Peel the celeriac, cut it into 3mm thick slices and then cut the slices into long, 3mm-wide strips. Place these at once in a large mixing bowl, along with the lemon juice, and stir well – this will help prevent discoloration. Quarter the apples, remove and discard the cores, and cut the fruit into matchstick-shaped pieces similar to the celeriac. Add the apple to the celeriac bowl and stir well, so it, too, gets a protective coat of lemon juice. (The apples and celeriac can also be cut using a mandolin or a food processor.)
To finish, add the onion and any juices from its bowl to the apple and celeriac mix, then stir in the cooked quinoa, poppy seeds, chilli and coriander. Taste and add extra salt, sugar or vinegar, if you need them – you're aiming for a pungent, sweet and sour flavour.


Next parsnips - did a version of Delia's mustard and maple glazed ones (from Delia Smith vegetarian collection):

1lb parsnips
1 tbsp olive oil
2 tsp maple syrup and 2 tsp wholegrain mustard, mixed.

Heat oven to 475F (might use a little less hot next time).  Put baking tin with oil in it in to pre heat.

Top, tail and peel parsnips and chop into wedges 1-2 cm square and 4-5cm long.  Try and err on the chunky side.  Put in steamer and sprinkle with salt.  Steam for 6min.

Take tray from oven and put over a direct heat.  Add the parsnips (careful, they spit).  Baste them with the hot oil, then put pepper on top and put in oven for 25min.

Coat parsnip pieces with mustard and maple mix and put back in oven for 5-10 min.  Serve immediately.


Two versions of brussels sprouts - first (and best) was the roasted with maple syrup classic - did them with hazelnuts this time, though they were just as good without.  The other was with chestnuts and panfried (cross 4oz chestnuts and roast at 400F for 10min and peel straightaway; peel and halve 8oz sprouts and cook in a little olive oil for 17min; add chestnuts and cook 20min; add 2tsp veg stock, 2 tsp sugar, 2tsp cider vinegar and cook 10min), but the chestnuts were hard and not good - the panfried sprouts were pretty good though - similar texture to the roasted ones.


Also had bean stuff I made yesterday, and cranberry sauce, which had gelled amazingly well and tasted wonderful (note, tasted a bit like rose - perhaps contaminated bowl - which was interesting - in future could do this on purpose) - impressed with how quick and easy yet tasty that one was.

Can't really see anything, but L-R there's celeriac salad, brussels sprouts with maple, brussels sprouts with chestnuts, parsnips, bean stuff and cranberry sauce.  We had it with water as we'd run out of juice.  I realised at the end that everything (except the beans) had some sweetness added to some extent - I guess I like the sweet-sour / sweet-earthy playoffs, but perhaps should have gone for a bit more variety and less sugar?  The celeriac salad was really good, and a half quantity would be plenty for the two of us (which would halve the time spent slicing).  The parsnips were good but a little burnt - need to make sure pieces are chunky, and I'm not sure the glaze really added anything.  The bad chestnuts were a shame, and generally that dish was good but the roasted ones were similar and better (hazelnuts definitely optional).  The beans didn't really fit that well (and were better warm), although I guess it was good to have something less sweet.

For pudding the main option was Christmas cake, which I decorated last night (alternatives being clementines and mince pies) - see here for recipe:

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