Murdoch Books Test Kitchen - The Little Christmas Book

Contents

List of Recipes

Buttered rum

serves

1 tablespoon sugar

250 ml (9 fl oz/1 cup) rum

12 teaspoons softened unsalted butter

Put the sugar, rum and 500 ml (17 fl oz/2 cups) boiling water in a heatproof jug. Stir to dissolve the sugar, then divide the rum among four mugs.

Stir the butter into each mug and serve.

Cranberry and apple martini

serves

3 tablespoons dry vermouth

crushed ice

270 ml (9 fl oz) cloudy apple juice

185 ml (6 fl oz/ cup) gin

1 tablespoons apple schnapps

90 ml (3 fl oz) cranberry juice

6 apple slices, such as royal gala, to serve

For best result, mix one cocktail at a time. Pour 2 teaspoons of vermouth into a chilled martini glass and swirl to coat the sides. Discard the remaining liquid.

Half fill a cocktail shaker with the crushed ice, add 45 ml (1 fl oz) of apple juice, 2 tablespoons of gin, 1 teaspoon of apple schnapps and 3 teaspoons of cranberry juice. Stir and strain into the glass and garnish with a slice of apple. Repeat to make six martinis.

Mulled wine

serves

12 cloves

2 oranges

3 tablespoons sugar

1 whole nutmeg, grated

4 cinnamon sticks

2 lemons, thinly sliced

750 ml (24 fl oz/3 cups) full-bodied red wine

Push cloves into the oranges and place in a saucepan with the sugar, nutmeg, cinnamon sticks and lemon. Pour in 500 ml (17 fl oz/2 cups) water and bring to the boil, then reduce the heat, cover the pan and simmer for 20 minutes. Allow to cool, then strain and discard the fruit and spices.

Pour the mixture into a saucepan, add the full-bodied red wine and heat until almost boilingdo not allow to boil or the alcohol will evaporate off. Serve in heatproof glasses.

Berry and cherry punch

serves

1 lemon

425 g (15 oz) tinned pitted black cherries

125 g (4 oz) halved strawberries

600 g (1 lb 5 oz) assorted fresh or frozen berries

500 ml (17 fl oz/2 cups) lemonade

750 ml (26 fl oz/3 cups) ginger ale

250 ml (9 fl oz/1 cup) cold black tea

10 torn mint leaves

ice cubes, to serve

Peel the skin from the lemon with a vegetable peeler, avoiding the bitter white pith. Cut into long thin strips.

Drain the black cherries and put in a large bowl. Add the strawberries, berries, lemonade, ginger ale, tea, mint leaves and the lemon zest. Cover and chill for at least 3 hours. Add ice cubes when serving.

Eggnog

serves 6-8

4 eggs, separated

90 g (3 oz/1/3cup) caster (superfine) sugar

315 ml (10 fl oz/1 cups) hot milk

125 ml (4 fl oz/ cup) bourbon

125 ml (4 fl oz/ cup) cream

grated nutmeg, for sprinkling

Beat the egg yolks and caster sugar in a heatproof bowl until light and fluffy. Add the hot milk and stir to combine.

Bring a saucepan of water to the boil, then reduce the heat until simmering. Place the bowl over the simmering water and stir with a wooden spoon for about 510 minutes, or until the mixture thickens and lightly coats the back of the spoon. Remove from the heat and allow to cool.

Stir in the bourbon. Beat the cream and the four egg whites in separate bowls until soft peaks form. Fold the cream, then the egg whites into the bourbon in two batches. Pour into glasses and sprinkle with grated nutmeg.

Tomato and haloumi skewers

makes

preparation time 30 minutes

cooking 10 minutes

500 g (1 lb 2 oz) haloumi cheese

5 large handfuls basil

150 g (5 oz) semi-dried (sun-blushed) tomatoes

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

1 teaspoon sea salt

Preheat a barbecue hotplate or chargrill pan. Cut the cheese into 1.5 cm (5/8 inch) pieces. Thread a basil leaf onto a small skewer, followed by a piece of haloumi, a semi-dried tomato, another basil leaf and another piece of haloumi. Finish with a basil leaf. Repeat to use the remaining ingredients.

Place the skewers on the barbecue hotplate and cook, turning occasionally until the cheese is golden brown, brushing with the combined vinegar and oil while cooking. Sprinkle with the salt and serve hot or warm.

Notes: To make semi-dried (sun-blushed) tomatoes, cut ripe roma (plum) tomatoes into quarters and place them on a wire rack. Sit the rack on a baking tray. Lightly sprinkle the tomatoes with salt, pepper and a pinch of sugar. Bake in a preheated 160C (315F/Gas 23) oven for 34 hours, until dry but still soft. The drying time will depend on the amount of moisture and the size of the tomatoes. Keep in an airtight container in the refrigerator for 45 days. Drizzle with olive oil, if desired.

Puff pastry twists

makes

preparation 10 minutes

cooking 10 minutes per batch

2 sheets ready-rolled puff pastry, thawed

1 egg, lightly beaten

80 g (2 oz/ cup) sesame seeds, poppy seeds or caraway seeds

Preheat the oven to 200C (400F/Gas 6). Lightly grease two baking trays. Brush the pastry with the egg and sprinkle with the sesame seeds.

Cut the pastry in half and then into 1 cm ( inch) wide strips. Twist the strips and place on the greased baking trays. Bake each batch for about 10 minutes, or until golden brown.

Note: Store the twists in an airtight container for up to a week. Refresh in a 180C (350F/Gas 4) oven for 23 minutes, then allow to cool.

Chicken liver and Grand Marnier pt

serves

preparation 20 minutes plus chilling and setting

cooking 10 minutes

750 g (1 lb 10 oz) chicken livers, well trimmed

250 ml (9 fl oz/1 cup) milk

200 g (7 oz) butter, softened

4 spring onions (scallions), finely chopped

1 tablespoon Grand Marnier

1 tablespoon orange juice concentrate