CHRISTMAS 2016 WITHOUT A CORONARY OR BANKRUPTCY: FIRST COURSES/APPETIZERS

WELCOME TO 67GOINGON50'S 2016 FESTIVE RECIPES,

'Getting through Christmas without a coronary or bankruptcy'

'Vintage' 40-yr old Christmas baubles, including the most angelic angel ever
  (Blogger's own)

Here we are again: excitedly anticipating Christmas but worrying about indulging guests and family (some with dietary requirements) on a budget.       

This year's crop of recipes continue to be health conscious but focuses on make-ahead qualities.  It also includes a few more indulgent dishes than last year; if armageddon - political or otherwise - is on the way, then the Blogger wants to face it with a full and happy stomach. 

GENERAL HEALTH ADVICE

On Christmas Day, Boxing Day and New Year's Eve, relax and enjoy.  The rest of the time, try to stay as close as possible to your eating plans.  Practice portion control; Self-discipline is a tool not a burden.  

Tips for staying stress-free from the Daily Mail  

REDUCING COSTS 

Following your festive budget will be easier if the main meal of the day offers three courses: a soup or starter, a main, two veg and dessert.  Soup and dessert don't need to be fancy but encourage smaller portions of more expensive protein

MODERATING CALORIE INTAKE:

• if you've stopped tasting it, stop eating it
• if you find you're overdoing it, replace a meal or two with Broth, Granola Porridge or Savoury Custard.
• eat as much salad, vegetables and fruit as you can
• cut back on meat and white carbs 
• if you've eaten something dodgy or are feeling bilious, try ginger root tea or jasmine and mint tea (How to...Wean Kids off Fizzy Drinks) 
• a homoeopathic remedy called Nux Vomica 30, available at Boots and most chemists, can also be effective if taken properly
• don't forget your Exercise Programme, even if you can only manage a walk!

Newest First Courses/Appetisers

Veloute of Smoked Haddock, Glorious Indulgence, Dairy-Free
Skinnier Sausage Rolls, low fat, big taste
Sensational Strudel Bites, Triple-Duty for vegans with meat & fish options

Other suggested appetisers:

SKINNIER

Oriental Spiced Wings

Twice-baked Potatoes
Spicy Chicken Livers with figs

Low-cholesterol Liver Pate

Sticky, hot spicy wings (adults only)
Oriental spiced wings, 
make-ahead

EASY-PEASY

Sausages in Honey & Mustard, a perennial favourite

Turkey Lollipops, skinny, make-ahead


Minted Lamb ribs, slow roasted, healthier

THE 'WOW' FACTOR

Spinach Parfait, gorgeous emerald pate

Devilled Eggs & Tuna, very 1950's but in a good way; low fat

French Onion Dip, Skinnier & easier

VEGAN (but ever-so-tasty/healthy for everyone else)

Garlic Wedges

Roasted Spicy Chickpeas

Crunchy 'chicken'gougons with boozy dipping sauce

Aubergine Tahini Dip

AND SOME MORE from 2015...

Minimising potential health damage. 

• NUTS.  Make your own - spray raw nuts lightly with olive oil; Bake in a pre-heated 180C/350F/gas 4 preheated oven for about 5 minutes.  Salt lightly; add finely minced fresh, or dried rosemary or smoked paprika. Some PACKAGED NUTS can be less expensive. Rub with a paper napkin to reduce oil and salt.  

• CRISPS  Try low-salt, fat-reduced and baked crisps or crisps based on pulses or other root veg.  

• SAUSAGES.  Pierce with a fork several times; drop into boiling water; reduce heat; simmer 10 mins.  Bake on a rack in a roasting tray on a rack so sausages do not sit in their own fat. 

• BUFFALO WINGS - Bake naked first 25 mins to render off fat; then brush with sauce of choice.  

• SPARE RIBS. Reduce fat by dropping ribs into boiling water with two onions & a couple of cloves of garlic.  Boil 5 mins; reduce heat to medium; simmer 30 -45 mins or until tender. Coat with sauce; bake in a medium oven 30 mins, basting with sauce every 10 mins.

Canapes

• Parmesan Crisps.  A salty Indulgence to accompany drinks. Easy-peasy.  Drop tablespoons of freshly grated parmesan onto a baking tray lined with greaseproof paper, leaving a bit of room between; level with clean fingers; bake in a moderate oven 7-10 mins. Rest a minute or so then lift with a metal fish slice onto a cooling tray. They are very delicate but no one will refuse broken shards.

• Cucumber & spiced sausage.  Cut slices of cucumber 1/4 in/1/2 cm thick and top with similar-sized slices of good salami or a Polish sausage like kielbasa. A set of scone cutters may be helpful. 

• French Bread Crispbreads.  Frugal; Easy-peasy.  Thinly slice French bread; lightly spray with olive oil both sides; salt lightly; bake 7-10 mins in a medium oven (watch they don't burn).  Cool on a wire rack.  A good vehicle for cheese or smoked salmon on a slice of lettuce (anchor both with a dab of mayo) or pate but assemble at last minute to retain the bread's crispness.

• Parma ham Sticks. Roll parma or thinly sliced ham round breadsticks or thin mango wedges or drained peach slices. (Fruit ups the healthy quotient.)

• Date & Walnut Yummies.  An Indulgence.  Fresh Medjool dates are at their best at this time of year - plump and not-too-sweet.  Slit tops, fill with cream cheese & top with (a) a dab of set honey or (b) a walnut half or coarsely chopped walnuts

• Baby tomato & mozzarella balls.  Alternate baby tomatoes & mozzarella on cocktail sticks.  Serve with a pesto dip.  A non-meat canape.  

• Stuffed New Potatoes.  Take a thin slice off the bottom of boiled new potatoes to keep them upright.  Use a melon baller or sharp knife to hollow out the top, stuff with sour cream or yoghurt-mayo; sprinkle with (a) chives or (b) strips of offcuts of smoked salmon of (c) whatever you fancy

Also see Recipes on the Nav Bar, Appetisers, Soups
 for more.....

(Questions & comments, pls email  b67goingon50@yahoo.co.uk )

         .

These recipes have been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission. 

CRISPY COURGETTE/ZUCCHINI 'FRIES', Skinnier, Healthier, Child Friendly, for the Ill & Infirm

Home-made Easy-peasy 'fries' without deep-frying...

first posted  2016, updated Jan2022

Crisp Zucchini Fries, Baked not deep-fried: tasty and better for you

18/11/16

There is nothing better than a huge over-flowing bowl of crispy deep-fried zucchini/courgette sticks.  And it's a shame that apart from being veg, not carb-based, the usual deep-fried zucchini sticks are not particularly good for your health.  

This recipe, adapted from New Health Magazine, gives the best of both worlds: crunch, flavour but low-fat.  Out of the oven!

On an Indulgence day, deep fried courgette sticks are still 67's favourite but at any other time, this recipe is more than satisfactory -- virtuous but still crisply textured and courgette-ey.

Ingred: 
   2-3 zucchini, enough to make 32 three-inch/6cm sticks
   1 egg white
   1/4 cup/60 ml milk (67 used watered down goat's yoghurt)
   1/3 cup grated Parmesan
   1/2  cup seasoned breadcrumbs (67 used fresh grated/processed soda bread)
   zest of a lemon

   olive oil

Method:

1. Pre-heat oven to 425f/220c/200fan
2. Line a cookie tray with greaseproof paper, sticking down the corners with egg white; generously spray with olive oil
3. Cut each zucchini into 3 inch chunks; quarter vertically; slice away the spongy seeded bits in the centre.  If the zucchini are really fat, cut each chunk into 6 vertical sticks
4. In a deep flat dish, whisk egg white lightly; add milk
5. Combine cheese & crumbs on a plate
6. Dip each zucchini stick in the egg mix then roll generously in crumbs
7. Place on tray with a bit of space in between
8. Bake 25-30 mins or until golden brown, turning once half-way through
9. Serve hot
10. These can be made in advance and re-heated on a baking tray with plenty of space in between in a moderate oven 10-12 mins

New Health Magazine is at http://www.health.com/health/recipe/0,,10000001831902,00.html    

    

Please leave a comment in the box below   

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.     

PINEAPPLE UPSIDE DOWN CAKE, an Indulgence, make-ahead option

Celebrate the onset of winter with this cheery, sophisticated warm dessert

 Sophisticated Pineapple Upside Down Cake, with dark toffee and fresh ginger

''This is sublime; I love this -- it's a perfect winter pudding!' Taster

This is one of the Blogger's favourite winter cakes.  It is such an indulgence it appears only once a year, as a reward for adapting without moaning to dark nights, freezing temperatures and keening winds.  

This version is aimed at adult tastes, using black muscovado sugar and fresh ginger for a sophisticated twist.  (child's version below)  Fresh pineapple and wholemeal flour adds healthy elements but truly this cake is wholly indulgent.   

For your health's sake, serve infrequently -- hot if possible but definitely warm, and in normal portions.  The ideal topping is candied ginger yoghurt cream or if you're not worried about cholesterol, single, double or clotted cream.

Cost: £3
Serves: 4-6 

Ingred:
   
   1.5oz/42gm unsalted butter
   3/4oz/21gm black muscavodo sugar

   3/4oz/21gm soft brown sugar
   splash of brandy or rum
   1/2 tsp powdered cinnamon
   2/3 tbsp fresh grated ginger or 1/2 tsp dried

   4 slices fresh ripe pineapple, core removed (tinned is ok)
   (See pineapple for tips on preparing fresh pineapple )

   4oz/110 gm room temp unsalted butter
   3 oz/85 gm soft brown sugar (or a 50-50 mix of brown & white)
   2 eggs at room temp, lightly beaten
   1/2 tsp vanilla extract

   4oz/110 gm plain flour
   2 oz/57gm wholemeal brown flour
   1 1/2 tsp baking powder
   2 tbsp milk

   crystallised ginger (opt)

Method:

1. Prepare a 9x9 inch or eqiv cake pan; line the bottom of a circle with greaseproof paper or put a strip of greaseproof paper down the middle of a square or rectangular pan with the edges hanging over 
2. If cooking straight away, pre-heat oven to 350f/180c/170fan
3. Make the toffee base: melt the butter, add sugars and beat well with a wooden spoon over med heat until throughly blended; stir in cinnamon and ginger
4. Pour base into the bottom of the cake pan & spread to the edges; quickly place pineapple rings on top; set aside
5. Beat butter and sugar until pale and thick; it will take a few minutes
6. Add eggs, little by little; beating well in between; it will look a bit curdled but will be ok
7. Add vanilla; beat well
8.  Add 1/3 flour/baking powder mix; beat until just mixed, scraping the sides 
9. Add 1 tbsp milk; beat just until incorporated
10. Add second third of flour mix; beat; scrape sides of bowl
11. Add 2nd tbsp milk; beat
12. Add final third of flour; beat till just incorporated; scrape sides of bowl
13. Plop on pineapple and toffee base, spreading carefully until evenly distributed
14. If baking later: cover with cling film, pressing it down on the batter so that no air can get at the surface; refrigerate; remove at least one hour before baking to allow batter to relax.  Pre-heat oven to 350f/180c/170fan
15. Bake 50 mins to an hour; check with a toothpick; if it comes out clean and completely dry, it is done.  Be careful; dampness may mean the centre bottom has not cooked and not that the toothpick has pierced the pineapple.  If the top gets a little browner than normal, no matter, it will be unseen, on the bottom and it's better than a cake that's not cooked in the middle.
16. Allow to rest 10 mins on a cooling rack 
17. Run a knife between the cake and the cake tin.  Wearing oven gloves, place serving plate upside down, enclosing the edges of the cake tin; this will ensure any toffee sauce will seep onto the plate or cake, not down your arm!  Hold the plate and cake dish firmly and turn upside down.  The cake should slide out easily.  
18. Serve with  candied ginger yoghurt cream or single, double or clotted cream.   

Comments:
'I love the ginger and pineapple mix. Added to the sponge it's got a hint of summer fruit that's perfect for winter.' Middle-aged poltico.  


 Kid's version

• when making the toffee, use soft brown sugar and hold the fresh ginger and alcohol
• drained, tinned pineapple may be easier for younger palates but fresh is healthier; if necessary, poach lightly in orange juice to tenderise 
• a half marschino cherry or fresh red berry in the middle of the pineapple slices adds kids' appeal 
• recipe halves nicely  

  

(Questions & comments, pls email  b67goingon50@yahoo.co.uk 

and say if they can be included in the blog)

How To Cook with Ginger on Navigation Bar...
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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

IRRESISTABLE IRISH STEW, Slow cooked, Wallet Friendly, good for kids & the elderly

A classic family dish, with good reason 

Low-cost lamb & lots of root veg equals an intensely savoury meal

'A great hearty winter meal, cooked to perfection.' Taster

This gorgeous intensely flavoured budget-friendly dish is quintessentially Irish.  

Neck of lamb, some bones and a few hours provides a wonderfully tasty, warming stew thick with meat, veg and exquisite broth.

Classic Irish stew requires good stock, preferably made from lamb bones. It takes at least 24 hours for best results.  And that would seem a lot of bother were it not for the cook's best friend, a slow cooker.  

Slow cookers make life easier and the stew richer, tastier and more satisfying. And more than worth the effort.  The slow cooker can even simplify the cooking method though the 2-step method, for 67, wins hands down.

Traditional Irish stew is heavy on the potatoes; 67 replaced some of them with swede and celeriac but parsnips are good, too.

Three cooking methods are offered: if time and funds permit, option 2 is recommended. 

Cost: £4-6
Feeds: 6

Ingred:

   12 oz/ 400 gm lamb neck fillet plus
   1 lb/500 gm lamb bones OR
   2 lb/1 kilo neck of lamb, (usually sliced)

   1-2 large onions
   1 tsp fresh or 1/2 tsp dried thyme

The following in 1/2 in/1 cm slices    
   8oz/250gm King Edward or similar floury potatoes
   8oz/250gm waxy potatoes
   8oz/250gm swede
   8oz/250gm parsnips
   1lb/500gm peeled carrots

     just over 1 litre/2 pints good stock, preferably lamb (scroll down for lamb stock recipe)

       fresh parsley
   
Method:

Simple method using neck of lamb on the bone:

1. Make stock. Put lamb neck slices in a heavy-bottomed pan; add a whole large onion, stick of celery cut in two, just over a litre water, a bay leaf, a few sticks of fresh thyme or a large pinch of dried, half a dozen peppercorns
2. Bring to a boil; allow to bubble 5 mins, scooping off the scrum which will rise to the surface 
3. Meanwhile, thinly slice or coarsely process one onion; layer on bottom of slow cooker
4. Add a layer of floury potato then a layer of swede or celeriac
5. Retrieve slices of lamb neck from stock and lay on top of potatoes and swede; salt lightly & pepper 
6. Add a layer of parsnips, then waxy potatoes; season lightly
7. Pour over boiling stock, including whole onion and large sticks of celery
8. Cover with cooker lid; Cook on low for 5-6 hours or overnight until meat is nearly falling off the bone
9. Discard whole onion and celery sticks; remove meat to a platter; set aside
10. Remove other veg to a bowl, try not to break them up 
11. Scoop liquid into a heatproof container. 
12. Allow liquid, meat and veg to stand one hour; cover with cling film and refrigerate a few hours or overnight, until fat on liquid has solidified
13. When ready to serve, lift off fat from liquid 
14. Remove meat from lamb neck, discarding fat and gristle 
15. In a large pot, bring veg, meat and stock to a boil and simmer 10 mins.
16. Ladle into deep bowls; sprinkle with parsley 
17. Serve with zucchini 'fries' 

2-step method lamb bones and fillet - more intense taste:

1. Make lamb stock: place bones in a large heavy-bottomed pot; add a large onion, a couple of carrots, a large stick of celery, half a dozen peppercorns (opt) and a bay leaf ; pour over 1 1/8 litres/ 2 and a bit pints water; bring to the boil; allow to bubble gently 5 mins, skimming off any scrum which arises; carefully pour into slow cooker; cover & cook on low several hours or overnight
2. Allow to cool; strain through a sieve lined with a clean rinsed j-cloth or muslin; cool an hour & refrigerate until fat solidifies and can be lifted off   
3. When ready to prepare Irish stew, cut lamb neck fillets into generous bite-size chunks
4. Follow instructions 3-17 but using chunks of lamb neck fillet where lamb neck on the bone was used

(See Ultra-frugal Irish Stew below)

Comments:
'The lamb and vegetables are cooked to perfection.  It's a great hearty winter meal.  One small point is I prefer a thicker gravy but that's personal taste'.  Political Agent

Tips:

• The ultra frugal: try making a stock with a kilo of the meaty lamb bones available at Morrisons, stripping the meat from the bones, and adding it with a small neck fillet (or not) to the veg mix before pouring over stock.  Cook as for Lamb Bones and Fillet.  This will reduce the cost by half without loss of flavour or goodness.   
• If you haven't stock to hand and haven't time to make it, try Marigold Bouillion powder.  The vegan one is good.
• Recipes page has two slow cooker recipes for shoulder of lamb

   Go to Nav Bar/RecipesI:lamb for similar recipes... 

Please leave a comment

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.