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Showing posts with label Cranberry. Show all posts
Showing posts with label Cranberry. Show all posts

Christmas cranberry turkey pie

INGREDIENTS
½ quantity hot water crust pastry
1 egg, beaten, to glaze
25g butter
25g plain (all purpose) flour
300ml whole milk
1 bay leaf
4 cloves
Pinch of grated nutmeg
50ml double cream
3tbsp freshly chopped parsley
Salt and freshly ground black pepper
115g prepared cranberries, thawed if frozen
50g caster (superfine) sugar
115g cooked turkey meat, finely chopped or minced
115g cooked gammon, finely chopped or minced

PREPARATION
1. Preheat the oven to 200°C/180°C Fan/400°F/Gas Mark 6. Grease and line a 20cm (8inch) diameter, 4cm (1¾inch) deep loose bottomed cake tin. On a lightly floured surface, roll out the pastry quite thickly to fit the tin and transfer the pastry inside. Trim and reserve the trimmings.

2. Push a circle of baking parchment into the pastry case and fill to three quarters with baking beans or raw pulses or rice. Place the tin on a baking tray and blind bake for 20 mins.

3. Remove the beans or rice and paper and remove the pastry from the tin. Put on a baking tray, prick the base with a fork and brush inside and out with egg. Bake for a further 20 mins until richly golden. Cool on a wire rack.

4. Meanwhile, roll out the trimmings thinly and cut out a 11cm star shape. Place on a lightly greased baking tray, prick lightly with a fork and brush with beaten egg. Bake for 12–15 mins until golden. Transfer to a wire rack to cool.

5. For the filling, melt the butter in a saucepan. Add the flour and cook for 1 minute. Remove from the heat and gradually stir in the milk. Add the bay leaf, cloves and nutmeg. Return to the heat and cook, stirring, until boiling, then simmer for 2 mins. Remove from the heat, stir in the cream, 2tbsp parsley and seasoning. Set aside to cool. Discard the bay leaf and cloves.

6. Put the cranberries in a small saucepan and add 2 Tbsp water. Heat gently until steaming then simmer for about 3 mins until the berries just begin to soften. Remove from the heat and stir in the sugar. Leave to cool.

7. To assemble the pie, put the pastry case on a serving plate. Put the turkey and ham in a bowl. Mix in the sauce and season to taste. Spoon into the pastry case and top with the cranberry mixture. Either serve immediately at room temperature or chill for an hour before serving. Sprinkle with remaining parsley to garnish.

White Chocolate Cranberry Cookies

INGREDIENTS
1/3 cup butter, softened
1/2 cup packed brown sugar
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup dried cranberries
1/2 cup white baking chips

PREPARATION
1. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips.

2. Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.
Yield: 2 dozen. 

Cranberry, prosciutto and pistachio stuffing

INGREDIENTS
2 tablespoons olive oil
1 onion, finely copped
2 garlic cloves, finely chopped
3 prosciutto slices, chopped
1/3 cup craisins (dried cranberries)
1/4 cup pistachio kernels, chopped
125g fresh white breadcrumbs
2 tablespoons flat-leaf parsley, finely chopped
2 tablespoons fresh thyme (or safe), chopped

PREPARATION
1. Heat oil in a frying pan over low heat, cook onion until soft, then add garlic and cook for a few minutes.

2. Mix onion and garlic with all other ingredients and leave to cool completely.

3. Stuff turkey cavity just before roasting.

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