Top 5 Christmas Dinner Recipes

https://www.youtube.com/watch?v=Aduo1byPFIk&t=33s

We are only moments away from Christmas I can smell it in the air I can feel it on my skin it's a common my friends and
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so to celebrate I have my tough bye festive recipes that are coming your way in this beautiful countdown take it away
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my friends I need to introduce you to the best Christmas ham you will ever make this is ham in Cola we're gonna
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start it off with a boneless gammon joint this is what we call it here in Ireland of the UK we're gonna get
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straight in here is this a really simple Christmas ham I did mention that already but stick with me because it is so ham
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goes straight in a pot we're now gonna pour in lots of Cola now if you're wondering why we're adding the cola here
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it kind of caramelizes the exterior you get this wonderful sweet flavour and the interesting thing is that you know Cola
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itself it's a weird sort of flavor I tend not to drink it but I do cook with it because it gives you that sweetness
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and to that we're gonna pop the spice I've got a little bit of star anise here I'm gonna pop these in here and they
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they have this wonderful sort of exotic fragrance that really adds a lovely spice and then we're going in there with
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a handful of cloves just sprinkle them in here we're also going in with about a tablespoon of black peppercorns and just
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pop them in and around and to bring this all together and to impart even more flavor I've got one whole onion the
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flavor you'll get from the onion is all you need you actually not gonna use the onion at all so you don't need to take
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the skin off slice it off like that tuck them into bed alongside your Christmas ham lid on this is gonna cook for about
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an hour and a half to remember it's 40 minutes per kilogram okay so this is gonna stick on here it's gonna cook away
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for all that time and I do have one that has been prepared and cooked earlier but I need to wash my hands first okay now
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we need to talk about the glaze on this Christmas ham the one that has cooked out and that has cooled completely is
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ready to be glazed so I'm gonna take this forward we're gonna grab up our pot and in this pot there's a lot of liquids
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at this point now the liquid has done its job it's impart all the flavor so we're
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gonna take this out and yeah any of that excess liquid I have a little bit of kitchen paper in my tray
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just to catch any of that extra liquid this skin here this bit of fat needs to be removed so take up a sharp knife now
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the trick here is to keep as much of the fat but remove all the skin once you've sliced it all off you get left with this
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which can now be discarded it's time to give this a little bit of decoration so I like to do a nice little diamond
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section so do lines across this way and then lines across the other way now as I do this this reminds me of the sort of
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work I used to do with my mom around Christmastime I always got the job of putting the clothes in where all the
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little diamonds go on so if you grab up a handful of these cloves everywhere that there's a little cross where the
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lines have been slitted basically stick in a clove I do take this part of my job very seriously and you do need to make
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sure you have beautiful cloves all the way around your ham and at this point it's looking pretty good so I'm gonna
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get rid of this tissue paper which soaked up all that liquid stick this forward and now this is ready for a
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fantastic glaze and for our glaze we have a few ingredients so it's four tablespoons of honey going in here three
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tablespoons of brown sugar we're also gonna go a little bit of English mustard powder and then finally the juice of one
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orange give it a squeeze straight in there oh I can smell it now Christmas is in the air we've got orange we've got
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baked ham this glaze now comes together straight on the hob get the heat on this has been simmering away for about six to
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eight minutes and at this point now it's thickened up so I'm gonna turn off the heat and at this point take it off the
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heat let it cool down ever so slightly and you want to grab up a pastry brush like this or anything that you're gonna
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be able to brush your ham with so take up that really hot sticky mess and spread it all over that ham
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how good does this look we have a fantastic Christmas ham which is just a bit ready to go into the oven but before
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I do I'm gonna take up some more of that English mustard and just sprinkle it over the top this is now ready to go
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into the oven at 220 degrees Celsius that's 450 degrees Fahrenheit it's gonna cook off for about 25 minutes just until
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it is nice and golden brown let's go let the Christmas magic begin because my friends this is a Christmas ham you want
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to try look at how beautiful it is it's glazed it's gorgeous I've taken it out of the oven cooled a little bit for me I
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like my Christmas ham to be like Munson tindy so that's taking 9 litter over just to get a taste of it you want to
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get a bit of that glaze going on that for me is true Christmas perfection [Music]
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Christmas dinner would not be Christmas dinner without the side so I'm going to show you how to make three of my
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absolute favorites with parsnips carrots and some Brussels sprouts trim the ends off the Brussels sprouts and then tumble
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into a pot of boiling salted water for about six to eight minutes until just tender you can check if they're cooked
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by piercing with the tip of a sharp knife drain the sprouts and leave to cool completely slice the cooled sprouts
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in half place a pan over a medium heat and add in some butter to melt slice up four rind less smoked streaky bacon
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rashers and then fry off until golden brown add in some pecan nuts and toss to coat add in a generous amount of butter
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and then tumble in your sprouts fry off for two to three minutes season with some sea salt and black pepper and when
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it's looking good it's ready to serve a perfect Christmas side dish to a bowl add some butter and some finely chopped
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shallot grate in one garlic clove finely chop some parsley and some time and then mash it all together spread half the
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butter mixture over the base of some parchment paper and then tumble the carrots on top top the remaining butter
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over the carrots and then roll the paper into a little parcel pop your parcel on a baking tray and place in the oven at
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180 degrees Celsius for one hour remove the carrots from the oven open up your parcel and transfer to a serving dish
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how good today look cook your parsnips in a large pot of boiling water until just tender in a
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large bowl mix together the polenta Parmesan and some grated nutmeg mix together with a spoon and season with
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some sea salt and black pepper when the Parsons are cooked drain off the excess water and then add the parsnips to the
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parmesan and polenta mixture toss until completely coated place a large baking tray over a medium heat and add in a
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generous amount of butter melt it down and then add in your parsnips and coat completely in that melted hot butter
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place the parsnips in a preheated oven at 200 degrees Celsius and cook for about 35 minutes until golden brown
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crispy golden parsnips what's not the load [Music]
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for the main course of my Christmas feast I'm gonna make a rolled turkey breast with a sage and cranberry
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stuffing it's incredibly easy to carve and that's where the cheek comes in it starts off by making the stuffing so in
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a pan I have sweated off some onions some finely chopped onions in quite a lot of butter and now that it's cooled
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I'm gonna add in some bread crumbs and to give a little bit of sweetness to this stuffing I'm using cranberries for
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my aromatics I'm gonna use some sage leaves and a little bit of flat-leaf parsley just take off a small handful of
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sage leaves and a small handful of parsley season it up with some sea salt and some ground black pepper give it a
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good mix through and just make sure all those breadcrumbs get coated in the butter and all those wonderful aromatic
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flavors this stuffing is now ready for the turkey so I have some turkey I'm using a turkey breast here it's a great
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way of feeding a lot of people and they're quite quite generous transfer the turkey across to a large chopping
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board take a sharp knife keep your hand flat on top and then just run the knife in and if this looks too challenging you
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could of course ask your butcher to do it for you [Music]
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lay on a piece of parchment paper and then just using a meat tenderizer hammer or even a rolling pin will do just
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flatten it out and now it's time to stuff so just push it around so that it lays out horizontally to you and then
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grab that stuffing and place it over the top push the stuffing to one side and make
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sure that it's nice and compact and then just roll it up to just remove the parchment paper from underneath and now
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now that we have a beautifully stuffed turkey breast it's time to tie this and make sure that it's nice and tight in
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the oven I'm gonna take some butchers string and you do want quite a bit to work with snip it off at the end fit it
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in underneath the bird and at the thickest part you want to tie your first knot and then taking about two fingers
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of distance you're going to do exactly the same thing essentially run the string underneath the turkey breast and
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then just slip that string underneath using this method continue all the way down the breast of the bird
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[Music] when you get to the end of your time process just flip the bird over like
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this and then take the rest of that string and just run it through the rest of those little loops flip it over one
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final time and then take that string and then tie it off here transfer it across to a baking tin bring the baking tin
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back to the chopping board and then using some softened butter just completely slather the whole top and you
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want to be generous with your butter here the hands are quickly once the turkey breast is looking like this it's
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time to put it in the oven so I'm gonna season up with some sea salt this will now cook in the oven for about 40 to 50
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minutes per kilo and a breast this size is gonna cook for about an hour and a half to two hours while this cooks off
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I'm gonna be basting it with a combination of maple syrup and a little bit of orange juice and it gives the
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most beautiful golden color and a little sweet taste to that exterior of your bird it's gonna be absolutely amazing
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[Music] as soon as the turkey has a really rich golden color on the skin make sure to
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cover it with tinfoil for the rest of the cooking time when it comes out and the reduces run nice and clear it's
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cooked so transfer it to a chopping board and allow it to rest under tinfoil for a good amount of time so that you
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get left with loads of juices in the bottom of the board now take off the tinfoil and you get left with the most
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beautiful turkey so it's ready to carve at this point so using a little sharp scissors just take off that string just
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snip it in little areas like this this is the beautiful part about this method there's no bones to think about so give
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it a nice generous slices and just take off that end piece [Music]
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and look at that just tender and moist succulent pieces of turkey breast without lovely generous stuffing running
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through the center it is a really simple method and a great thing to serve up this Christmas Day and serve it up with
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some crispy roast potatoes and some honey and sesame carrots and a really rich gravy and it's something truly
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special [Music] started off by mixing some honey and
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some Dijon mustard in a small bowl this is going to add some extra Christmas magic to your sausage rolls grab a large
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bowl and add in the sausage meat herbs breadcrumbs cranberries bacon whole-grain mustard and a good pinch of
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salt and a crack of black pepper give all that mixture a really good stir and get those flavors going split the
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mixture Day in the middle and then grab some cling film and lay it flat on a board or work surface take the first
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half of your sausage mixture and roll it into a large sausage shape roll it and shape it until you have the right
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thickness and then pop them into the fridge to chill and firm up for about 30 minutes
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in the meantime pre-heat your oven to 220 degrees Celsius unroll sheets of puff pastry and give them a good rush
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with your magic mustard mixture this little step really amps up the flavor levels and is well worth doing
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grab your sausage meat from the fridge and unwrap the cling film place the first batch of the meat far enough over
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on the pastry that you can roll the pastry over the top tucking it into a neat little parcel as you go and now
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it's time to get cutting grab a sharp knife and cut into your chosen sides I like to do little canapes
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sized sausage rolls perfect for Christmas parties pop them onto a lined baking tray and pierce the top of each
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roll once or twice with a sharp knife this gives a lovely effect when the pastry is cooked and then when you brush
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with a little bit of egg wash and sprinkle half the rolls with sesame seeds they're gonna be epic cook in the
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oven for 25 minutes or until they're very delicious and golden brown take them out of the oven and allow to cool
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on a wire rack and that's it my friends you are now in such a droll city and now I have to try one mmm they are so good I
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know I always say that but they really are they're one of my favorite Christmas treats crumbly puff pastry really
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delicious savory and sweet sausage roll filling you've got the cranberries in there so you got this extra kind of
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Christmas magic going on the honey in the mustard this is really worth trying [Music]
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move over granny christmas pudding is out Christmas trifle is in we're gonna start off by making a chocolate custard
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so in a pan I have quite a lot of cream and we're gonna bring this up to temperature we're gonna make this
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custard is a very easy thing to do this is gonna simmer a wave and while it's simmering away I'm gonna make up the
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custard base so for that I need four free-range eggs so I've got one two and three four first things first you need
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to separate your eggs from your egg yolks so without them falling all over the counter I'm gonna get my whites in a
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little glass so just separate away egg yolks in castor sugar in on top of this and now just grab a hand whisk you could
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do this with an electric one but by hand it goes very quickly so mix that through now
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this is exactly what you're looking for a very smooth and glossy pale mixture and now it's just ready for my cream
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which has come to temperature so turn that off the heat no you have to concentrate when you do this first of
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all trickle in a little bit of the hot cream if you add it all in at once what happenes it starts to cook out so just
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mix in a little bit at a time and once you start getting it together you can be a little bit more generous
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with it whisking and pouring all at the same time as soon as you've mixed all of that through and you haven't cooked your
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eggs it's time to get the mixture straight back onto the heat for it to thicken up so pour it very carefully
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back into the saucepan looking good heat back on and bring this up to temperature and you'll start to see it thickening
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out the key thing when you're waiting for it to come up to temperature is to make sure that you keep stirring it can
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tend to catch around the bottom so just keep stirring and you'll get left with a very smooth
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once that custard has thickened up take it off the heat and now it's time to crack in some dark chocolate so I have
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some good-quality dark chocolate mix that in and the heat of the custard is going to help melt that down and you'll
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be there dark chocolate custard oh baby now this is why you add the chocolate in there
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luscious creamy chocolate custard this is what it's all about so now this needs to cool completely and then we're gonna
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get on with the rest of the things to make this wonderful trifle now while the custard is cooling I need to tell you
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about the components of this fantastic Christmas trifle essentially it's kind of like a Black Forest gateau Christmas
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trifle so this cherries there's brownies there's chocolate there's custard they're cream lots of wonderful things
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so I'm gonna kick off by slicing off this brilliant brownie now if you want the recipe for this brownie you can
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click it in the link below you can check it out there where we've made it up and this is one that we've made earlier it's
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cooled and now I just need to slice it off into nice squares that are gonna fit into my trifle bowl brownie is sliced up
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and ready for layering I also have a creamy element and that comes from someone lightly whipped cream that I'm
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gonna mix through with some creme fraiche this makes a really thick creamy mixture and to that creme fraiche I'm
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gonna add some great flavor from some vanilla bean paste if you can't get your hands on this normal vanilla extract
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will do the job and I love that you get those little flecks of black bean running create here so we've also got a
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little bit of icing sugar when I whipped up the cream and now you're just gonna mix this up the creme fraiche in here is
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gonna make this smooth and creamy and even more luxurious than it already is my cream is beautifully mixed true and
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it's time to assemble now you could make this trifle into a giant trifle bowl but I'm gonna go the extra mile I'm gonna
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make up some mini trifles so I have these nice little glasses which are perfect for making mini trifles
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I'm gonna take some slices of brownie which I'm probably gonna be easier if I take it over here
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and just don't get all over there okay so just take up a layer of chocolate brownie and press it in to the base of
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each one of those little trifle bowls to give these trifles are lovely Black Forest gateau taste and feel we will
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also be adding some cherries now these cherries are straight from a can they have a syrup and with that syrup you
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need to remove the cherries from the syrup reduce down the syrup add a little bit of Kirsch some liquor some cherry
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liqueur in there and now you should be left with a beautiful cherry mixture which goes straight over our brownies Oh
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Dafoe we have got cherries in now it is time for that chocolate custard this is just getting better and better and then
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just to finish it off I have that luscious créme fraîche mixture which just need dolloping over the top even a
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little bit of love with an offset spatula over the top and now that I have these beautiful Christmas fairytale
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Peaks I'm gonna finish it off with some white chocolate shavings and some dark chocolate shavings the final finishing
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touch which I just can't help I mean I know they look pretty good right now but I'm gonna sprinkle them with some edible
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gold stars stick with me my friends now that they've had their extra special touch of Christmas magic it's time to
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try one and this is the bit I've been waiting for so I'm gonna dive in here mm-hmm if that does not blow your
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granny's socks off this Christmas around your Christmas dinner table I don't know what will there you go after – I don't
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know how you couldn't be in a Christmas mood I'm wearing a Christmas hat I've got a Christmas tree we got out of the
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light baby Jesus in the corner well actually baby Noah but close enough altogether we are ready for Christmas
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and I hope you are too i'm gonna wish you a very happy Christmas and I hope you
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are surrounded by lots of love and joy and family and lots of gorgeous food this christmas happy christmas and i'll
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see you soon bye [Music] [Music]

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About Jinger Jarrett 52 Articles
Jinger Jarrett is a full-time freelance writer, author, and internet marketer who teaches small businesses how to get started online and then market their businesses for free. She is also a US Army Veteran and seeks to connect with other veterans who are interested in starting a business or are currently business owners and want to connect.