麻豆社

Serves 10 - 12

Ingredients:

450g/1 lb. fresh or frozen cranberries

300ml/陆pt good quality orange juice

300ml/陆pt water

175/6oz sugar

1 granny smith apple, cored & peeled, diced in size similar to the cranberries

Note : Frozen cranberries are excellent to use, always ripe & plump.

You can cook from frozen, although it takes a little longer . . .

Unless fresh cranberries are really ripe, they can be hard to sweeten and difficult to cook !

Method:

Put the (fresh) cranberries in to a colander, rinse gently, picking out any that are soft听or not good, and allow to drain. Place all the ingredients in a heavy base saucepan,听bring slowly to the boil, stirring now and then to ensure sugar is completely dissolved. Continue听to simmer gently without a lid for 30-40 minutes, until the mixture thickens...

At this stage, it can be allowed to cool slightly and put through your food processor听for a few seconds if you prefer a fine sauce, otherwise leave chunky!听Cool completely, put in to a suitable container and freeze. Remember to start defrosting on听Christmas Eve. The sauce may be served hot or cold, but as cranberries are quite 鈥榯art鈥�,听you may like to sweeten a little before using with turkey or chicken.

Also excellent with roast pork, duck or goose !

滨苍驳谤别诲颈别苍迟蝉:听听

These little tarts can be used as a formal starter with some tossed听salad leaves and a wedge of lemon, or as an informal hand round canap茅 with drinks听before dinner.听Fresh puff pastry is available in most supermarkets, and the pastry can be听rolled and cut out at least a week before required, and frozen. The smoked salmon can also听be cut up two days before, covered in cling film and kept in the fridge. The parsley and spring onions can be finely chopped the day before, covered and left in a cool place听(not in the fridge, and do remember to cover)听Be careful of all food kept in your fridge !听 Some absorb other flavours very easily,听I don鈥檛 think you want your cream to be tainted with spring onion !

300ml/陆pt double cream, 3 eggs

Black pepper to taste

225g/8oz smoked salmon chopped in small pieces

2tbsp chopped parsley, chives or spring onion

350g/12oz fresh (or frozen) puff pastry

Method:

Grease a 36-hole mini bun tin(s) with butter. Cut out 36 pastry rounds using a听6cm/2 陆鈥� scone cutter, and press into bun tin sections.听Place eggs, cream and black pepper in a bowl and whisk to combine. Divide the听smoked salmon pieces in to the 36 bun tin sections, sprinkle with the parsley, chives or spring onion, and spoon over with the egg and cream mixture. Cook in a pre-heated oven 200潞C/400潞F/gas mk 6, for 10 - 15 minutes, until puffed and golden.听Can be prepared a day ahead and kept in container in fridge. Reheat when required for 5 minutes or so at 200 潞C/400 潞F until heated through

听

These 鈥榮liders鈥� are good for easy entertaining, and make a very substantial canap茅,听but low in fat & calories !

Ingredients:

Serves 8

16 mini Brioche buns

700g/1陆lbs turkey thigh mince

4 spring onion, peeled & chopped

2tbsp pesto, 1tsp Dijon mustard

50g/2oz breadcrumbs

1 small beaten egg

Method:

Put the turkey mince into a bowl and mix with the onions, pesto, Dijon mustard, and breadcrumbs. Add the beaten egg and mix well. With 鈥榙amp鈥� hands, shape the mixture into 16 small burgers and then cook in a large non-stick fry pan for 5-8 minutes either side. In the meantime, split the brioche buns in two before filling with the burgers, some Cranberry sauce, and/or Pear & Cranberry chutney

Cranberry & Pear Chutney

If you choose only one chutney to make, then it has to be this one . . so easy to do, brilliant in a sandwich, and the ultimate when served with cheese. It can bring many dishes to life, especially cold meats, giving them that extra something !

Ingredients:

Makes 4 pots

1kg/2录 lb pears, peeled, cored & diced

1kg/2录 lb frozen cranberries (no need to defrost)

450g/1lb red onions, peeled & chopped

1 cinnamon stick, broken in three pieces

1 dsp allspice berries, crushed

500g/18oz soft brown sugar

300ml/陆pt malt vinegar

1 large red chill deseeded & finely chopped

听Method:

Put the crushed allspice into a square of muslin, tie with a string and put into a large heavy base saucepan. Add all the other ingredients, bring to the boil and simmer gently, stirring on & off, for 60-90 minutes until the mixture is thick and pulpy.

Remove the muslin bag, allow to cool slightly and then spoon into sterilised jars. Cover with whiskey dipped discs, seal with a screw top lid and leave to mature in a cool dark place for at least a month before using !听 .听 .听 . This chutney will keep for up to a year if properly stored (Once opened, store in your fridge)