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See the news simon hopkinson’s christmas lunch recipes | food from Source Digital Trends on 17/11/2019 has been updated to day with the theme on feedixo.

simon hopkinson’s christmas lunch recipes | food

Roquefort pastries“Nothing like a nice festive sherry to fortify the taste buds,” says Auntie Jean, while quietly drinking a pre-prandial Christmas amontillado. This 11-year old, meanwhile, is helping to trim the sprouts by the sink with Dad, who mutters aside that he’ll soon be pouring himself a gin and French once the bread sauce is put to simmer. I always thought that Dad’s drink was absolute filth: half a tumbler of gin, with the remaining volume topped up with Noilly Prat. No ice. No lemon. And then he will probably sneak in a quick top-up while Mum, my brother, Auntie Jean and I are in the sitting room watching the Queen. All that having been said, our Christmas Day feast was always, but always, quite brilliant.Like Auntie Jean, amontillado was Mum’s preferred sherry. As for finding a splendidly mature, dry oloroso, the very idea would have been nothing less than ridiculous. Five decades on, it remains the very nicest accompaniment to these cheese pastries. Serve the oloroso lightly chilled, please.FacebookTwitterPinterest Roquefort pastries. Photograph: Romas Foord/The Observer Makes 24all butter puff pastry 1 x 320g sheet egg 1, beatenFor the cheese fillingRoquefort cheese 100g Boursin cheese 80g egg yolk 1 plain flour 1 scant tbsp butter 25g cayenne ¼ tspWith the long edge of the pastry facing you, cut the sheet of pastry into 4 equal quarters. Then cut each quarter in half, lengthways, to achieve 8 small rectanglesLine a small, shallow tray with greaseproof paper cut to fit (you will need two sheets), then lay upon it 4 pieces of pastry. Cover with the second sheet, then place the remaining four pieces of pastry upon this. Place in the fridge (or more quickly, in the freezer) until firm; this is a good idea if you do not wish the pastry to become unmanageable and too soft (especially if the kitchen is warm) while folding and filling with the cheese mixture.To make the cheese filling, simply mix the ingredients together until smooth; I use a small food processor, but a whisk should do it. Scrape out into a small container and put to firm up in the fridge for about 30 minutes.Pre-heat the oven to 200C/gas mark 6.To assemble, dust a surface with flour, take two pieces of pastry at a time from the fridge (or freezer) and, again, long edge facing, roll each one out a little more – by about 2cm. Working quickly, lightly brush each piece with beaten egg, then put 3 teaspoons (don’t over-fill) of the cheese mixture equally placed along it, allowing a small gap between each spoonful. Deftly fold over the front edge of the pastry to the back, and seal. Using the little finger, gently press down between each mound, including the ends, then cut into 3 equal pieces; I find the most efficient way is to use a crinkled pasta wheel, as one would form ravioli. Line a baking sheet with parchment, lay the 6 pieces out in a line, brush with beaten egg and pierce each piece with a fork. Repeat the process with the remaining 6 pastry pieces.Bake in the oven for about 20-25 minutes, or until golden and well-puffed; if two or three exude a little filling, don’t despair, as these crunchy bits are just delicious.Smoked salmon and cucumber mousseFacebookTwitterPinterest Smoked salmon and cucumber mousse. Photograph: Romas Foord/The Observer Some may say that this savoury fish mousse does not quite taste enough of fish – and they may be right. But here, the salmon flavour is subtle, quietly carried by cucumber and, chums to both, feathery dill. So many dishes today are mouth-slappingly pushy, whereas this rather dainty and well-behaved fluff – it is very lightly textured – is English cookery to a tee; or as it once used to be … One needs such a thing over what is often a period of relentless riches. Eat it with crisp toast, well buttered, and with fine linen napkins to hand.Serves 4-6cucumber ½, peeled and gratedsalt 1 scant tsp smoked salmon 150g soured cream 100g cream cheese 100g cayenne pepper ¼ tsp dill several small sprigs, fronds removedgelatine 2 leaves, soaked in cold water until softeneddouble cream 100ml egg whites 2 lemon juice 1 tspFirst, mix the cucumber with the salt, place in a colander and leave to drain for at least 30 minutes, suspended over a bowl (you will need the drippings). Meanwhile, put aside 30g of the smoked salmon, finely chop it, put into a small bowl and set aside. Place the remainder of the salmon, roughly chopped, in a small food processor and puree together with the soured cream and cream cheese until smooth. Add the cayenne and dill, then pulse-process until the dill is finely chopped into the mix. Decant into a medium bowl.Squeeze the excess moisture from the cucumber with your hands, then mix it together well with the chopped salmon. Now, take 2 tablespoons of the salty cucumber water and place in a small saucepan (discard the remaining water). Add to it the soaked gelatine leaves and gently warm through until melted. Leave to cool for a couple of minutes then thoroughly whisk into the creamed salmon. Place the bowl in the fridge until the mixture is beginning to firm up – about 30-40 minutes.To assemble everything, loosely whip the cream until it is only just holding peaks, then whisk the egg whites with the lemon juice until showing soft peaks. Loosen the creamed salmon mixture by whisking it, while also incorporating the chopped salmon and cucumber until evenly distributed. Finally, gently – but thoroughly – fold in the cream, then quickly and deftly followed by the egg whites. Once a pretty pink and green-speckled homogenous mixture has been achieved, decant into a Tupperware container, fix on the lid and put to chill in the fridge for at least 4 hours.To serve, dip a tablespoon into a jug of hot water and scoop out a couple of nice spoonfuls onto chilled, pretty plates. Serve just as is, with hot, buttered toast and, if you like, a few sprightly sprigs of watercress, or mustard and cress.Grilled oysters with pastis and fennel crumbsFacebookTwitterPinterest Grilled oysters with pastis and fennel crumbs. Photograph: Romas Foord/The Observer This a new dish and, I feel, particularly special for Christmas feasting. There is no question that aniseed flavours are good when paired with hot oysters; just think Rockefeller. Here, however, fennel is used to good effect as a fine puree in the base of the shell, the warmed (just stiffened) oyster placed upon it and then a savoury butter/crumb to finish.When baked together in the oven until bubbling and crusted, the emerging scent is just marvellous. Try to find medium to small oysters, as it is a good thing if you can eat the cooked oyster from the shell in one complete spoonful.If you can find some, a little fennel pollen mixed into the crumb is a very good idea.Note: I suggest that you cook the oysters in two batches, simply because having an oven that will accommodate 24 of them at one time may be impractical. Ergo: eat three each, cook more, repeat.Serves 4rock oysters 24, shucked (scrub the shells clean in hot water and reserve)For the fennel pureefennel bulbs 2 small, about 400g, reserving any green fronds that are attachedolive oil 1 tbsp unsalted butter a thick slice garlic 1 clove, crushedpastis 1 tbsp oyster juiceslemon juice of ½For the savoury butterunsalted butter 125g, softenedgarlic 1 small clove, crushed to a pastetarragon leaves from 2-3 sprigs, finely choppedfennel fronds finely choppedTabasco 3-4 shakes pastis 1 scant tbspFor the fennel crumbsfresh white breadcrumbs 40g fennel pollen optionalolive oil or olive-oil sprayPop the oysters and their juices (strained, to catch any stray bits of shell) into a small pan and warm through over a gentle heat until just stiffened. Lift out with a slotted spoon and put to one side. Reserve the juices.To make the fennel puree, roughly chop the fennel, put into a saucepan and add all the other ingredients. Place over a moderate heat and bring up to a simmer. Pop on the lid and quietly cook until the fennel is very tender indeed. Remove the lid and cook fairly rapidly over a higher heat so that any liquid is reduced to not much more than a smear. Tip into a small food processor and whizz until very smooth (I use a Nutribullet for best results). Put aside.Pre-heat an overhead grill to medium-hot.For the savoury butter, simply whisk all the ingredients together until smooth. Spoon out onto a small piece of foil, roll it into a thick-ish sausage (about 3cm thick) and put in the freezer to firm up.To assemble, place a heaped teaspoon of fennel puree into the bottom of each shell and then top with an oyster. Remove the butter from the freezer and remove the foil. Using a small sharp knife, cut off thin slices and place one atop each oyster.Line an oven tray with slightly crumpled foil and arrange 12 oysters upon it. Evenly sprinkle the breadcrumbs over each oyster and trickle a little olive oil over each one (truly, however, for best results, an olive-oil spray will deliver the most even crust to each oyster, once cooked). Grill for 6-7 minutes, or until the oysters are golden crusted and bubbling around the edges. Leave for 5 minutes before eating, to avoid burnt tongues. Repeat with the remaining 12 oysters.Roast goose stuffed with mashed potatoFacebookTwitterPinterest Roast goose stuffed with mashed potato. Photograph: Romas Foord/The Observer I have never roasted a turkey for Christmas, not once. I have nothing against it and, quite simply, someone else has always been there to do it. The parents did, of course, in childhood and it remains as so memorable a turkey – with two gorgeous stuffings and such a delicious flavour – that, truly, I can savour it now. Was it down to the Aga? Possibly. If I am moved to cook a festive bird, it will be a fine goose.It is now 25 years since Roast Chicken and Other Stories was first published, but also on 10 December of that year, 1994 – and almost to the day – my first cookery column was published in the Independent newspaper. The American journalist...

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See the news simon hopkinson’s christmas lunch recipes | food from Source Digital Trends on 17/11/2019 has been updated to day with the theme on feedixo.

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