British food may not be the most popular in the world. However, during Christmas, the English do manage to churn out some delectable delicacies. Try the following best 10 UK Christmas recipes and your idea about British food could dramatically change.
1. Black Olive and Fig Tapenade Crostini
This luscious black olive and fig tapenade crostini is a mouth-watering vegetarian dish to nibble on. It’s also quite easy to prepare.
· Figs (5-6 nos.)
· Black olive tapenade (150g)
· 150g crostini pack (1 no)
Slice 2-3 figs in thin slices. Set them aside.
Blend the internals of the remaining figs with tapenade until level, spread some on the crostini and use fig slices for topping.
2. Honey-Glazed Ham
A roasted ham is a perfect high point to a table, and could be relished cold or hot, making it ideal for buffet parties.
· Boiled ham, cooled – 1 piece (3.5kg or 7.5lb)
· Clear honey (115g or 4oz)
· English mustard – 1tbsp
· 20 cloves
Heat the oven to 200 C fan, 220 C, gas 7, 425 F. Diagonally score ham fat at 1 inch intervals – the first score in a single direction and another score to make a diamond pattern.
Bejewel the ham using cloves at the diamond shape points. Mix mustard and honey to create a glaze and make streaks on the ham. Let the ham bake for 30 minutes or till its marginally brown and bubbling. Slice the ham and serve it either cold or hot.
3. Mince Pie Ice Cream
These are squashed mince pies mixed with slackened vanilla ice cream.
· High-quality ice cream (vanilla flavor) – 1 liter
· Mini mince pies (6-8 pieces)
Let the ice cream soften. Make sure it’s not liquefied, but is tender enough to facilitate seamless stirring. Break the mince pies in bite-size portions, and blend through the vanilla ice cream.
This method can be used for making all types of ice cream. It’s also a wonderful method to utilize leftover Christmas pudding or cake.
4. Limoncello and Prosecco Jelly
This jelly is a light dessert with some sparkle and glamor, thanks to the edible glitter touch.
· Gelatine leaves (5 nos.)
· Prosecco (350ml)
· Caster sugar (1tbsp)
· Limoncello (6tbsp)
· Eatable gold glitter (to sprinkle)
Put the leaves in a cold water bowl for five minutes or till the leaves go soft. Squash the gelatine leaves and shed the water out.
Place the limoncello inside a bowl that snugly fits over a boiling water pan, add the sugar and gelatine and gently heat till the concoction dissolves. Stop heating, mix the Prosecco and then pour the mix into a jug.
Slowly and carefully, pour the jelly in the glasses till all the glasses are full almost. Put it to refrigerate and serve with gold glitter toppings.
5. Prawn and Crayfish Cocktail (Bitter Leaves Version)
It’s a great starter dish that’s updated with tender crayfish and crimson chicory.
· Drained crayfish tails (200g or 7oz)
· Finely sliced spring onions (6 nos.)
· Shredded iceberg lettuce (1/2 head)
· Shredded red chicory (2 heads)
· Marie Rose sauce (250g or 9oz)
· Cooked king prawns (300g or 10oz)
Sheet the crayfish inside the glasses and spread iceberg, spring onions, Marie Rose sauce, prawns and chicory over the fish. Squeeze some lemon juice over the mix and season before serving.
You’ll require sundae glasses for this dish.
6. Boulangere Potatoes
This is a layered-potato flavoursome dish that’s slow-cooked in an oven for a couple of hours until golden and bubbling.
· Thinly sliced and scrubbed large potatoes (6 nos.)
· Thinly sliced onions (1-2 nos.)
· Bay leaves (3 nos.)
· Butter (50g or 20z)
· Vegetable stock (600ml)
Preheat the oven to 160 C fan, 180 C, gas 4, and 350 F. Put some butter on a 1 liter shallow dish. Layer the dish with potatoes, bay leaves, onions, some seasoning and butter. Envelope with stock and use some butter to dot. Bake the foil-covered mix for 1 hours. Take the foil off and keep baking for another 30 minutes or till the mix is golden brown.
7. Raspberry Kir Royale
This dish is the easiest to prepare from this list. The preparation shouldn’t take more than 2 minutes.
· Framboise raspberry liqueur – 1tsp
· Sparkling wine (100ml approximately)
Stream the framboise within the flute and top up the framboise with some sparkling wine.
8. Special Christmas Lunch
This Christmas dish is a delicious and twisty take on sprouts. It will go well with your turkey.
· Streaky bacon, smoked and chopped (250g or 9oz)
· Butter (60g or 2 oz)
· Crushed garlic cloves (2 nos.)
· Fresh breadcrumbs (120g or 4 oz)
· Peeled brussels sprouts (1kg or 2lb)
· Roughly chopped chestnuts (200g or 7oz)
Fry the bacon in a saucepan until crispy. Take the bacon out and drain it with a kitchen towel. Heat the butter and add garlic. Place the pan on simmering heat for a couple of minutes, later add breadcrumbs. Mix and keep cooking for an additional 5 minutes so that the breadcrumbs soak up the butter and take a light golden hue. Dismiss the heat.
Steam the Brussels sprouts for a few minutes until soft. Place the sprouts in a big ovenproof dish and add the bacon and chestnuts. Sprinkle the garlic breadcrumbs over. Oven-bake (between 160 C fan, 180 C, gas 4, 350 F and 180 C fan, 200 C, gas 6, 400 F) for at least 10 minutes so that the crumbs go golden.
9. Kirsch Cheese Fondue
A retro starter, this fondue is a perfect boozy kick for sharing.
· Grated Gruyere (400g)
· Grated Emmental (400g)
· Cornflour (3tsp)
· Halved garlic glove (1 no.)
· Dry white wine (350ml)
· Bread, to dip
· Glass kirsch
Mix the cornflour and cheese together in a big bowl.
Rub the pan base with garlic. Add some pan and heat the pan till the wine gently simmers. The key is to gradually add the cheese and mixing it throughout – such as making risotto. When the cheese melts, add some more. Once the cheese has been completely consumed and the mix is thickened, add the kirsch.
Now, serve the dish with some crusty bread for dipping.
10. Sprouts with Lemon, Pine Nuts and Pancetta
Christmas roast and sprouts complement each other well and this recipe is an interesting one.
· Button sprouts (750g or 10oz)
· Pancetta cubetti (125g or 4 oz)
· One lemon zest
· Lemon juice squeeze
· Butter (25g or 1oz)
· Toasted pine nuts (30g)
Stream the sprouts for some 10 minutes until soft. Simultaneously, fry the pancetta cubetti till it’s crispy. Add the lemon zest and juice, pine nuts, butter and generously top up the mixture with black pepper.