CHRISTMAS DUCK WITH ORANGE & HOISIN, an indulgence, easy, prepare ahead

Festive treat for small households...

Orange & Hoisin Duck: exotic alternative to turkey, for small households
'Perfect alternative to turkey with fabul festive flavours' Taster

The Christmas season is perfect for the succulent dark meat of a burnished duck with crisp skin and fruity accents.  

67's offering is Asian style but elevated from the usual.  The bird is stuffed with oranges, lemon grass, onion and garlic.  The skin is painted with hoisin & orange sauce and basted with the drippings to flavour the meat. 

It's served with a sticky rice stuffing, roasted sprouts, baby corn & parsnips, and dressed with a family friendly Cinnamon Cranberry & Orange sauce.

The cooking process starts the day before to dry out the skin and make it more crisp.  

Ducks from an independent butcher are recommended if budget allows but supermarkets often offer special deals on duck during December.

Cost: £10-20'ish, depending on duck
Serves: 4  

Ingreds:
   1 whole duck*, 1.5-2 kilos

   1 large orange, zest & juice
   1 small orange, sectioned, membranes removed
   1 clove garlic, grated
   1 stick lemon grass, bashed until its aroma perfumes the working area, sliced coarsely

   2 tbsp Hoisin sauce 

Method:

VEGAN CHRISTMAS: TOFU, NUT & MUSHROOM WELLINGTON, Vegan with vegetarian option

Crowd-pleasing Vegan/Vegetarian main course with seasonal flair...

Vegan 'Wellington': beautiful & delicious festive main course
'Contents really tasty; very surprised! Who would think it was Vegan?' 'Delicious!' Committed carnivore tasters 

Nearly every household will be preparing a vegetarian or vegan dish for Christmas this year;  family cooks by now are probably racking their brains trying to decide what, exactly, to serve.  

Because Seasonal vegan mains are a dime a dozen but for Christmas dinner they need to be special.  They must...

• be or look out-of-the-ordinary to match the occasion 
• complement roasties, sprouts, gravy & cranberry sauce
• appeal as much to carnivores as to vegetarians/vegans
• be part or (preferably) wholly prepared in advance OR/AND
• can be cooked in advance and re-heat well
• not make chef's life more difficult than it already is on Christmas day 

67's specially created* Tofu, Chestnut & Mushroom Wellington fits the bill in spades.  

There's a little work and patience involved and the classic Wellington shape isn't exactly a barrel (sorry!) of laughs.  But hey...no shame if cook plumps instead for a simpler strudel or braid shape.  Or just wraps one half the pastry over the other and seals the edges with a fork.  The taste is the thing!

The list of ingredients seems long but most will be found in the cupboard or supermarkets.  Some are optional.

One of the joys of prepping the Wellington is that it can be totally prepared 24 hours in advance - though the milk or egg wash should go on just before baking.  Pop it in the oven at the same time as the roasties, while the turkey is resting.   

Cost: £5.50

Serves: 6-8

Ingreds:

   200gm/14oz mushrooms, finely chopped

   1/4 tsp dried thyme
   1 tbsp little olive oil  

   2 small onions processed or finely chopped (purple for pref; they're sweeter but yellow are fine)

   1 piece celery, finely chopped

   1.5 tbsp olive oil

   1 med garlic clove, peeled & crushed

   200gm/7oz frozen & defrosted firm tofu (67 used smoked), squeezed of liquid and processed to a mince (squeezed tofu weighs 160gm/5.6oz)  

   60gm/2.1oz (4) whole roasted chestnuts, coarsely chopped (opt)
   handful pine nuts or other coarsely chopped nuts - up to 100gm/3.5oz
   100gm/3.5oz, shop bought* or homemade sun-blush tomato bombs, coarsely chopped
     50gm/1 3/4oz artichoke hearts, coarsely chopped (opt)

   

  2tbsp reduced salt soy sauce

  1 tsp smoked paprika

  1 tbsp brandy
  2 tbsp tomato paste
  1 tbsp Dijon mustard
  juice half a lemon
  8-10 dashes Worcestershire sauce or vegan substitute (opt)

  salt & lots of freshly ground black pepper

   

   vegan ready-rolled puffed pastry** or all-butter for non-vegans (67's choice)  
   wholemeal breadcrumbs (opt)

   Glaze: unsweetened plant milk (or egg for vegetarians) 

Method:

67GOINGON50: SIMPLIFYING CHRISTMAS & BOXING DAY

Reducing stress and trauma on Christmas & Boxing Day...

(Much of this information has been posted before but bears repeating)  

Turkey Tips:

If you're going the traditional roast turkey route, these tips could make prep, cooking and serving a little easier.  Key point: get others involved:

REMEMBER: 

• FROZEN TURKEYS CAN TAKE AS LONG AS 2-3 DAYS TO DEFROST
• IF LEFT OUTSIDE TO THAW (IN A GARAGE??), PUT THE BIRD IN A TIGHTLY COVERED CONTAINER TO KEEP AWAY FOXES, BIRDS OR THIEVES  

Prepare as much as possible ahead of time:

• Home made cranberry sauce can be made anytime now and frozen - it'll only last 4 days otherwise.  Defrost the night before and reheat gently; you may need to add a slurry of 1 tsp cornstarch thoroughly mixed with 1 tbsp cold water to thicken it up.  Check seasoning; it may need adjusting 

• Gravy can also be made ahead of time and frozen by using Vegetarian Gravy as a base.  Defrost the night before it's needed; set aside what's needed for vegetarian guests.  After the turkey is cooked, add the turkey juices (minus the fat) and a tablespoon or two of Worcestershire to the carnivore gravy. Thicken or thin as required. The gravy will have lovely turkey flavours, be non-greasy and no one will know you've used a vegetarian base. (If you want it to be really special, make a stock of the giblets and use it to add more turkey flavour).  
• For more traditional gravy, try Jaime Oliver's Get-Ahead Gravy; it's a mind-blowing thing though a bit of a faff to prepare.  But it makes a lot and freezes well.  It's also healthier than most, incorporating lots of veg, while still being rich and thick. 

• On Christmas Eve MORNING, make a lovely breakfast of prep-ahead no- knead soft or cinammon rolls, with hot chocolate & marshmallows for the kids and Irish coffee for adults.  You need to be in everyone's good books or they may resent being asked to help and you will need lots of help this day

• Christmas Eve day is a vegetable prep day; everyone should be involved: peel carrots, parsnips & potatoes, clean sprouts - quarter or shred as per your recipe.  Chop or quarter carrots & parsnips, oil & season and bag up dry. Bag up sprouts 
• If you like, start roasties today; par-boil potatoes 8 mins max, drain and shake to rough up the edges. Cool & refrigerate. See Jaimie's Roasties

• Set the table 

• Tidy 

CHRISTMAS DAY

1. First thing after you get up, make a big jug of No-Added-Sugar Breakfast Smoothies (with oatmeal & nuts) to keep everyone going - especially Chef. Drink a small glass of this before you do anything else, even before coffee!  Dilute for kids. 
2. The Turkey:  In the bottom of the roasting pan, put a layer of sliced onions and one inch/2cm water. Add a couple of chopped carrots and sticks of celery, cover with roasting tray and set turkey on top. Slather bird with butter or cover breast with slices of streaky bacon.  Make a tent of tinfoil, using two sheets of wide strong tinfoil, or a very large roasting bag.  Fold opening for easier access to check progress.  The tent should not touch the bird but enclose it like a mini-oven.  Follow manufacturers' instruction for cooking times.  A special meat thermometer (mail order Nisbets & department stores) , inserted into the flesh as it goes into the oven, can also help test doneness. Remove bag for last 45 mins to brown skin
3. Don't bother with a big-deal breakfast - everyone will be too excited and soon you'll be bringing out cheese straws, sausage rolls, mince pies, etc.   After (or in some households, before) presents, a small bowl of granola porridge or a bit of toast might be in order 
4. REST the cooked turkey at least an hour.  Cover it with tin foil and clean tea towels, or newspapers or even a blanket.  The turkey won't go cold but the juices will return to the body of the meat, leaving the flesh succulent & tender.  Resting also gives you time to roast the potatoes, cook the veg etc
5. Skim as much fat as you can off the juices; add the juices but not the fat to your pre-prepared gravy; serve piping hot.
6. Carving a Turkey: check out Carving a Chicken; same principles, bigger bird - but leave skin on.  Use good Tongs and wear oven gloves  (they'll need soaking in hot soapy water afterwards before washing.)
7. Don't throw anything away; after the food has cooled (one hour at least) put everything in the fridge.  On Boxing Day sort out what can/needs to be frozen and what can go into the Boxing Day buffet.  
8. Leftover Christmas pud, mince pies, fruit & nuts can be mixed into softened ice cream, re-frozen and covered with melted chocolate OR used to stuff popular-with-teens baked apples (core, spoon in stuffing, use a sharp knife to cut a line into the skin at equator level stop apples exploding; bake at 180c/350c 30mins)
9. Turkey carcass makes great broth, bag & freeze it for later
10. Have on hand a large bottle of Rescue Remedy for tears, tantrums, arguments, anxieties or general sulks - whatever the age of the sufferer.
11. If there's room, set aside a space in the house for tears, tantrums, arguments...see No. 10 above
12. It's ok on Christmas Day to slump in front of the telly or play games after lunch but on Boxing Day fit in a good long walk - 45 mins to an hour.  

Have a read of this guide from the Daily Telegraph: Family Christmas without a breakdown

SIMPLIFY LIFE: REDUCE KIDS' FIZZY DRINKS AND CUT MELTDOWNS 

Kids and sugary drinks don't do well and steering them toward flavoured waters will save a lot of angst & demanding behaviour.  Try these...

Half Organic Fruit Juice; Half carbonated water with mint leaves as decoration (no more than one a day) 

Flavoured waters From Jaime Oliver 

Everyday Super Food (Michael Joseph £18.20)

The Dish, The Times, 1 Nov 2105

The following combinations are steeped in a jug of water and ice, and refrigerated for at least three hours.

Cucumber, Apple & Mint 

Add one finely sliced apple; strips of cucumber and a few fresh mint leaves.

Strawberry

Add half a dozen sliced strawberries

St Clements

Add Sliced oranges and lemons

Watermelon & Basil

Add a peeled, chopped wedge of watermelon, bashing the fruit to release flavours. Add a squeeze of lime.

See also:

How to...Wean your kids off sugary fizzy drinks without artificial sweeteners

Simplify life with well-stocked cupboards...

•  Egg and rice noodles are super-fast; soak in hot or boiling water 5 mins: drain: they make ever-so easy Almost Instant Chinese Stir-Fries 
• Have extra eggs on hand; they make quick canapes (see Tuna Devilled Eggs), filled omelettes and quiches 
• Inexpensive bags of apples or pears turn into terrific crumbles with just flour, fat and sugar
• Pineapple, however ripe they are, make wonderful cakes, fruit sauces for ice cream, fruit salads or on their own 
• Ditto: Pomelo
• It's a good idea to make a batch of rice according to packet instructions (or see Foolproof Brown Rice).  Cool by spreading out on a large tray, leave an hour, refrigerate and use within 3 days OR freeze in family size portions & defrost overnight before needed
• Pasta, cooked, drained and sprinkled with olive oil (to prevent clumping), will keep well, covered, in the fridge for 3-4 days (incl cooking day)

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DISCLAIMER: The author accepts no liability for the consequences of any actions taken on the basis of the information provided.  Any information not sourced to a second party is the copyright of the blogger.

APPETISERS/COCKTAIL SNACKS: CHRISTMAS 2018

THE EMPHASIS FOR CHRISTMAS 2018 IS SIMPLICITY OF PREPARATION WITH ELEVATED FLAVOUR & PLEASURE...NOT FORGETTING BUDGETS, WEIGHT & HEALTH

New 2018 Recipes for Canapes/Appetisers

Carrot, Cashew & Date Moutabel, Sausage Palmiers, & Chinese Tea Eggs 

Courtesy of Freepik Geographand licensed for reuse under this Creative Commons Licence

Enjoying the Seasons' Treats while still eating Healthily 


On Christmas Day, Boxing Day and New Year's Eve, relax; eat anything you like.   Otherwise, stay as close as you can - or would like to - to your usual eating plan.  Practice portion control.  Remember: 

• if you've stopped tasting it, stop eating it
• if 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 (see How to...Wean Kids off Fizzy Drinks) 
• an over-the-counter homoeopathic remedy called Nux Vomica 30 from Boots and most chemists, can also be effective if taken properly
• don't forget your Exercise Programme, even if you only manage a half hour walk every 2nd day!  

See also: Tips for staying stress-free from the Daily Mail  

Some other 2018 appetisers:

Familiar treats with a twist

Avocado & Ham Devilled Eggs, Vegetarian opt: quirkily yummy with delicate heat and a sublime salty sweetness that's just 'Wow'

Devilled Tuna gourmet open faced sandwiches: creamy mashed tuna & cooked egg yolk with celery, spring onions & radish plus tabasco/chilli & mustard accents; serve on square bread, in quarters.  Frugal, low-fat.

Easy-peasy Dill Pickles, lower sugar, prep 3 days ahead: Hard to beat - 'Wow!  I love these. Very refreshing.' 'Better than I expected.' Tasters