Giles Christmas. Starter: King Tiger Prawn Cocktail You will need: 600g cooked King Tigers Prawns 4...
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- giles Christmas
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- Starter: King Tiger Prawn Cocktail You will need: 600g cooked
King Tigers Prawns 4 Little Gem lettuces, washed and trimmed 5
heaped tbsp mayonnaise 5 tbsp tomato chutney 2 tsp Worcestershire
sauce 2 tsp creamed horseradish A tiny splash of Tabasco sauce A
tsp of lemon juice paprika, for dusting 4 tsp snipped chives
Method: 1.Peel all but 4 of the prawns (reserve these for the
tops). Break the lettuces into individual leaves, then divide the
leaves evenly between 4 small glass bowls. 2.Sprinkle the prawns
over the lettuce and season with black pepper. 3.Mix the
mayonnaise, tomato chutney, Worcestershire sauce, horseradish and
Tabasco together. Season to taste with lemon juice and salt and
pepper, then spoon sparingly over the prawns. Dust the top with a
little paprika and sprinkle with chives. Top with the remaining
prawns and serve immediately. Preparation time: 25 Minutes Cooking
time: 0 minutes
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- Main Meal: Roast Leg of Lamb/ Mutton You will need: One leg of
mutton or lamb A pinch of salt and pepper A sprinkle of Rosemary
Three garlic cloves peeled and finely chopped Non -alcoholic red
wine (optional) 1 onion quartered 1 stick of celery roughly chopped
Preparation time: 10 Minutes Cooking time: 5 hours Method: 1.Wash
your leg of lamb/ mutton, place it in a tray and stab the top of
the leg. 2.Now place your garlic in the wholes that you have
created and this will help not only to flavour the skin but the
meat under it too. 3.After this, place a small amount of water in
the bottom of the tray or if you want to add a little more flavour
use non- alcoholic red wine, which will help to capture the essence
of Christmas. With this add the celery and onion and this will help
to form a stock and include more flavours for the gravy. 4.Then
cover your leg with foil, and leave it to rest for half an hour.
5.Whilst the Lamb/Mutton is resting, turn your oven up to the
highest temperature and then when it has had about half and hour at
the highest temperature turn it down to 150 degrees and place the
lamb on the top shelf in the oven. 6.Roast this for five hours,
checking it every so often but not turning it. 7.Half an hour
before the end cooking time take the foil off the meat and let the
skin crisp for the remaining time. 8.Once its cooked, drain the
juices from the meat (use this for your gravy!) and carve your
meat. This should just fall of the bone and be so tender. This
could turn an ordinary Christmas into something special, enjoy
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- Dessert: Gingered Cranberry-Pear Cobbler You need: Filling 1/3
apple juice or water 1 tablespoon lemon juice 8 slightly underripe
pears, preferably conference, peeled and cut into -inch-thick
slices 3/4 cup light brown sugar 2 tablespoons corn flour 2
teaspoons freshly grated lemon zest 1 tablespoon finely minced on
chopped fresh ginger 2 cups cranberries, fresh or frozen (thawed),
coarsely chopped 1 teaspoon vanilla extract Preparation 1. Position
a rack in the center of the oven; preheat to 180oC. Grease a large
baking dish with fat e.g. margarine or vegetable oil. 2. To prepare
filling: Combine apple juice or water and lemon juice in a large
bowl. Toss pears with the juice. Whisk brown sugar, cornstarch,
lemon zest and ginger in a saucepan until combined. Drain the
liquid from the pears into this mixture; stir until well blended.
Heat the mixture over medium heat, stirring constantly until it
begins to boil (2 to 3 minutes). Stir in the pears and cranberries
and cook, stirring, until the mixture is steaming, about 2 minutes.
Stir in vanilla. Spread the fruit in an even layer in the prepared
baking dish. 3.To prepare crust: Combine sour cream and lemon juice
in a small bowl. Place flour, 1 tablespoon sugar, salt and baking
soda in a food processor fitted with a dough hook or chopping
blade; process to combine or mix well with a wooden spoon. Drizzle
in oil and process in quick pulses just until the mixture is the
consistency of very fine crumbs, stopping and scraping the bottom
and sides several times (or stir in bit by bit). Crust 1/3 cup
reduced-fat sour cream 1 tablespoon lemon juice 1 1/3 cups plain
flour 2 tablespoons sugar, divided 1/2 teaspoon salt 1/4 teaspoon
baking soda 1/4 cup vegetable oil Preparation time: 30 Minutes
Cooking time: 55 minutes
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- 4. Add the sour cream mixture; process in quick pulses just
until incorporated and the mixture holds together when pressed
between the fingers; do not over process. If the mixture seems dry,
gradually add a little cold water, a teaspoon at a time, and pulse
briefly several times just until the mixture is moistened and holds
together. 5. Lightly dust a 14-inch-long piece of parchment or wax
paper with flour. Turn the dough out onto the paper and let rest
for 5 minutes. Knead briefly until the dough just comes together.
Lightly flour the top and cover with a second sheet of paper. Roll
or press the dough into the same shape as your baking dish, just
slightly smaller. Discard the top sheet of paper. Invert the dough,
centered, over the fruit. Discard the paper. Using a greased sharp
paring knife, cut large decorative slashes in the dough to vent
steam. Sprinkle the dough evenly with the remaining 1 tablespoon
sugar. Place the baking dish on a rimmed baking sheet (to catch any
overflowing juices). 6. Bake the cobbler until the top is golden
brown, 40 to 50 minutes. Let cool on a wire rack for at least 20
minutes before serving. Serve warm or at room temperature.
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- We at the Giles Academy wish you a very Merry Christmas !