Simon Hopkinson’s Christmas lunch recipes

Roquefort pastries

“Nothing like a pleasant festive sherry to fortify the style buds,” says Auntie Jean, whereas quietly ingesting a pre-prandial Christmas amontillado. This 11-year previous, in the meantime, helps to trim the sprouts by the sink with Dad, who mutters apart that he’ll quickly be pouring himself a gin and French as soon as the bread sauce is put to simmer. I at all times thought that Dad’s drink was absolute filth: half a pitcher of gin, with the remaining quantity topped up with Noilly Prat. No ice. No lemon. After which he’ll in all probability sneak in a fast top-up whereas Mum, my brother, Auntie Jean and I are within the sitting room watching the Queen. All that having been stated, our Christmas Day feast was at all times, however at all times, fairly good.

Like Auntie Jean, amontillado was Mum’s most well-liked sherry. As for locating a wonderfully mature, dry oloroso, the very concept would have been nothing lower than ridiculous. 5 many years on, it stays the very nicest accompaniment to those cheese pastries. Serve the oloroso evenly chilled, please.



Roquefort pastries. Photograph: Romas Foord/The Observer

Makes 24
all butter puff pastry 1 x 320g sheet
egg 1, crushed

For the cheese filling
Roquefort cheese 100g
Boursin cheese 80g
egg yolk 1
plain flour 1 scant tbsp
butter 25g
cayenne ¼ tsp

With the lengthy fringe of the pastry going through you, lower the sheet of pastry into Four equal quarters. Then lower every quarter in half, lengthways, to realize Eight small rectangles

Line a small, shallow tray with greaseproof paper lower to suit (you have to two sheets), then lay upon it Four items of pastry. Cowl with the second sheet, then place the remaining 4 items of pastry upon this. Place within the fridge (or extra shortly, within the freezer) till agency; this can be a good concept if you don’t want the pastry to develop into unmanageable and too smooth (particularly if the kitchen is heat) whereas folding and filling with the cheese combination.

To make the cheese filling, merely combine the elements collectively till easy; I exploit a small meals processor, however a whisk ought to do it. Scrape out right into a small container and put to agency up within the fridge for about 30 minutes.

Pre-heat the oven to 200C/fuel mark 6.

To assemble, mud a floor with flour, take two items of pastry at a time from the fridge (or freezer) and, once more, lengthy edge going through, roll each out somewhat extra – by about 2cm. Working shortly, evenly brush each bit with crushed egg, then put Three teaspoons (don’t over-fill) of the cheese combination equally positioned alongside it, permitting a small hole between every spoonful. Deftly fold over the entrance fringe of the pastry to the again, and seal. Utilizing the little finger, gently press down between every mound, together with the ends, then lower into Three equal items; I discover essentially the most environment friendly means is to make use of a crinkled pasta wheel, as one would kind ravioli. Line a baking sheet with parchment, lay the 6 items out in a line, brush with crushed egg and pierce each bit with a fork. Repeat the method with the remaining 6 pastry items.

Bake within the oven for about 20-25 minutes, or till golden and well-puffed; if two or three exude somewhat filling, don’t despair, as these crunchy bits are simply scrumptious.

Smoked salmon and cucumber mousse

Smoked salmon and cucumber mousse.


Smoked salmon and cucumber mousse. Photograph: Romas Foord/The Observer

Some could say that this savoury fish mousse doesn’t fairly style sufficient of fish – they usually could also be proper. However right here, the salmon flavour is refined, quietly carried by cucumber and, friends to each, feathery dill. So many dishes at present are mouth-slappingly pushy, whereas this quite dainty and well-behaved fluff – it is extremely evenly textured – is English cookery to a tee; or because it as soon as was … One wants such a factor over what is usually a interval of relentless riches. Eat it with crisp toast, effectively buttered, and with positive linen napkins at hand.

Serves Four-6
cucumber ½, peeled and grated
salt 1 scant tsp
smoked salmon 150g
soured cream 100g
cream cheese 100g
cayenne pepper ¼ tsp
dill a number of small sprigs, fronds eliminated
gelatine 2 leaves, soaked in chilly water till softened
double cream 100ml
egg whites 2
lemon juice 1 tsp

First, combine the cucumber with the salt, place in a colander and go away to empty for at the very least 30 minutes, suspended over a bowl (you have to the drippings). In the meantime, put apart 30g of the smoked salmon, finely chop it, put right into a small bowl and put aside. Place the rest of the salmon, roughly chopped, in a small meals processor and puree along with the soured cream and cream cheese till easy. Add the cayenne and dill, then pulse-process till the dill is finely chopped into the combination. Decant right into a medium bowl.

Squeeze the surplus moisture from the cucumber along with your palms, then combine it collectively effectively 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 heat by way of till melted. Depart to chill for a few minutes then completely whisk into the creamed salmon. Place the bowl within the fridge till the combination is starting to agency up – about 30-40 minutes.

To assemble all the things, loosely whip the cream till it is just simply holding peaks, then whisk the egg whites with the lemon juice till displaying smooth peaks. Loosen the creamed salmon combination by whisking it, whereas additionally incorporating the chopped salmon and cucumber till evenly distributed. Lastly, gently – however completely – fold within the cream, then shortly and deftly adopted by the egg whites. As soon as a fairly pink and green-speckled homogenous combination has been achieved, decant right into a Tupperware container, repair on the lid and put to sit back within the fridge for at the very least Four hours.

To serve, dip a tablespoon right into a jug of sizzling water and scoop out a few good spoonfuls onto chilled, fairly plates. Serve simply as is, with sizzling, buttered toast and, should you like, a number of sprightly sprigs of watercress, or mustard and cress.

Grilled oysters with pastis and fennel crumbs

Grilled oysters with pastis and fennel crumbs.


Grilled oysters with pastis and fennel crumbs. Photograph: Romas Foord/The Observer

This a brand new dish and, I really feel, significantly particular for Christmas feasting. There isn’t a query that aniseed flavours are good when paired with sizzling oysters; simply suppose Rockefeller. Right here, nonetheless, fennel is used to good impact as a positive puree within the base of the shell, the warmed (simply stiffened) oyster positioned upon it after which a savoury butter/crumb to complete.

When baked collectively within the oven till effervescent and crusted, the rising scent is simply marvellous. Attempt to discover medium to small oysters, as it’s a good factor should you can eat the cooked oyster from the shell in a single full spoonful.

If you could find some, somewhat fennel pollen combined into the crumb is an excellent concept.

Observe: I recommend that you simply cook dinner the oysters in two batches, just because having an oven that may accommodate 24 of them at one time could also be impractical. Ergo: eat three every, cook dinner extra, repeat.

Serves Four
rock oysters 24, shucked (scrub the shells clear in sizzling water and reserve)

For the fennel puree
fennel bulbs 2 small, about 400g, reserving any inexperienced fronds which are connected
olive oil 1 tbsp
unsalted butter a thick slice
garlic 1 clove, crushed
pastis 1 tbsp
oyster juices
lemon juice of ½

For the savoury butter
unsalted butter 125g, softened
garlic 1 small clove, crushed to a paste
tarragon leaves from 2-Three sprigs, finely chopped
fennel fronds finely chopped
Tabasco Three-Four shakes
pastis 1 scant tbsp

For the fennel crumbs
contemporary white breadcrumbs 40g
fennel pollen non-obligatory
olive oil or olive-oil spray

Pop the oysters and their juices (strained, to catch any stray bits of shell) right into a small pan and heat by way of over a mild warmth till simply stiffened. Raise out with a slotted spoon and put to 1 facet. Reserve the juices.

To make the fennel puree, roughly chop the fennel, put right into a saucepan and add all the opposite elements. Place over a reasonable warmth and produce as much as a simmer. Pop on the lid and quietly cook dinner till the fennel may be very tender certainly. Take away the lid and cook dinner pretty quickly over the next warmth in order that any liquid is decreased to not rather more than a smear. Tip right into a small meals processor and whizz till very easy (I exploit a Nutribullet for greatest outcomes). Put apart.

Pre-heat an overhead grill to medium-hot.

For the savoury butter, merely whisk all of the elements collectively till easy. Spoon out onto a small piece of foil, roll it right into a thick-ish sausage (about 3cm thick) and put within the freezer to agency up.

To assemble, place a heaped teaspoon of fennel puree into the underside of every shell after which prime with an oyster. Take away the butter from the freezer and take away the foil. Utilizing a small sharp knife, lower off skinny slices and place one atop every oyster.

Line an oven tray with barely crumpled foil and organize 12 oysters upon it. Evenly sprinkle the breadcrumbs over every oyster and trickle somewhat olive oil over each (actually, nonetheless, for greatest outcomes, an olive-oil spray will ship essentially the most even crust to every oyster, as soon as cooked). Grill for 6-7 minutes, or till the oysters are golden crusted and effervescent across the edges. Depart for five minutes earlier than consuming, to keep away from burnt tongues. Repeat with the remaining 12 oysters.

Roast goose filled with mashed potato

Roast goose stuffed with mashed potato.


Roast goose filled with mashed potato. Photograph: Romas Foord/The Observer

I’ve by no means roasted a turkey for Christmas, not as soon as. I’ve nothing towards it and, fairly merely, another person has at all times been there to do it. The dad and mom did, after all, in childhood and it stays as so memorable a turkey – with two beautiful stuffings and such a scrumptious flavour – that, actually, I can savour it now. Was it all the way down to the Aga? Presumably. If I’m moved to cook dinner a festive chook, will probably be a positive goose.

It’s now 25 years since Roast Rooster and Different Tales was first revealed, but additionally on 10 December of that 12 months, 1994 – and nearly to the day – my first cookery column was revealed within the Unbiased newspaper. The American journalist Emily Inexperienced was my editor and, moreover, got here up with my opening byline: “Mr Hopkinson cooks his goose.”

The unique recipe for this luxurious chook was first alerted to me by the late, bigger than life bon viveur of the best (and, sometimes, lowest) order, Peter Langan. I feel it was an Irish granny, or aunt, who had furnished him with the thought of mashed potato with which to stuff a goose. At Langan’s Brasserie, within the previous days, it appeared on the menu for your entire month of December. I simply hope that it nonetheless does. Right here is how Mr Langan as soon as cooked his goose, most honourably interpreted – and up to date – by one among his best followers.

Serves 6-Eight
goose 1, dressed weight about Four.5kg or so, with giblets
salt
loads of freshly floor black pepper
potatoes 1.4kg, peeled, chopped into giant chunks and rinsed
spring onions 2 bunches, trimmed and sliced
sage leaves 1 tbsp, chopped (non-obligatory, however I prefer it)

For the gravy
streaky bacon Four rashers, chopped
goose fats a small lump from contained in the goose’s cavity, chopped
goose giblets all coarsely chopped up
onion 1, chopped
carrot 1, chopped
celery 2 sticks, chopped
calvados a small glass (or cognac)
plain flour 1 tbsp
madeira 150ml
hen inventory 400ml
redcurrant jelly ½ tbsp

I feel that the Chinese language technique of pouring boiling water over the floor of a duck or goose is one of the best ways to realize a crisp pores and skin. The pores and skin of the chook should first be punctured many instances with the purpose of a skinny skewer or sharp knife. These little holes then broaden on contact with the boiling water, permitting the subcutaneous layer of fats beneath to move out. The chook ought to then be allowed to dry.

When you’ve got an electrical fan, grasp up the chook, directing the move of air instantly onto it. Do that by an open window and go away for a number of hours, or ideally in a single day. The unique instruction 25 years in the past is the less complicated technique of putting it on a wire rack by the identical open window, turning it over occasionally. The fan technique, nonetheless, stays the most effective, so when you have one, use it. The top results of all this palaver needs to be moist flesh and parchment-like pores and skin with out the standard goo. Consider me, it’s price doing.

Earlier than giving the goose the remedy as described above, take away the big lumps of fats that are seen simply inside the cavity. Reduce off a small lump, then freeze the remainder wrapped in a plastic bag for an additional event whenever you want to merely roast the most effective potatoes.

Preheat the oven to 220C/fuel mark 7.

Rub salt all around the goose and sprinkle some contained in the cavity as effectively, along with loads of pepper. Boil the potatoes in salted water till tender, drain effectively and coarsely mash them; use an quaint hand-held handbook masher for greatest outcomes. Add the spring onions and sage (if utilizing) then pack this combination into the cavity of the goose. Lay it in a roomy roasting tin and place within the oven. Roast for 30 minutes after which flip the temperature all the way down to 180C/fuel mark Four. Prepare dinner for an extra one and a half hours, or so. Be sure you sometimes take away the chook from the oven to tip out right into a bowl the copious quantity of fats that’s generated.

Whereas the goose is cooking, make the gravy. Fry the bacon with the goose fats in a heavy bottomed saucepan, till each are crisp and browned. Incorporate the chopped giblets and cook dinner till effectively colored, adopted by the greens, equally handled. Drain off all however the merest modicum of fats, flip down the warmth and add the calvados. Permit to bubble away till nearly fully evaporated, then add the flour and let it brown somewhat, stirring always for a minute or two. Now pour within the madeira and inventory, and add the redcurrant jelly. Convey as much as a simmer (eradicating any scum that generates with a small ladle), stirring, and permit to quietly putter away for an excellent 40-45 minutes. Pressure by way of a positive sieve right into a clear pan, discarding the exhausted particles. Hold sizzling.

To serve, scoop out the potato and pile onto a big, heated platter (among the potato could have rudely exuded from the cavity whereas roasting, turning it exquisitely crisp), then carve the goose and lay neat slices upon it. Moisten the meat with somewhat gravy to offer it a shine; decant the rest right into a sauce boat. For me, the one different accompaniment I would love right here is a large bowl of buttered sprouts and a few apple sauce. However as for you, expensive reader, I couldn’t probably remark. Joyful Christmas!

Barley ‘pilaf’ with black trumpet mushrooms

Barley ‘pilaf’ with black trumpet mushrooms.


Barley ‘pilaf’ with black trumpet mushrooms. Photograph: Romas Foord/The Observer

The garlic and parsley chopped collectively on this vegetarian dish is, nearly, the important thing to its completely scrumptious style. Its conventional French culinary time period is persillade. One thing distinctive occurs when these two parts are bullied collectively by a hefty chop till nearly a vivid inexperienced paste; the chopping board will want an excellent soak in sizzling soapy water publish this agitated exercise.

Serves Four
pearl barley 250g, soaked in a single day, then washed and effectively drained
dried black trumpet mushrooms 40g
sizzling water 600ml, from a lately boiled kettle
butter 50g
onion 1 giant, finely chopped
dry vermouth 150mls
salt and pepper
flat-leaf parsley 50g, picked
garlic Three giant cloves, crushed
lemon grated zest of ½
lemon juice a squeeze (non-obligatory)

Preheat the oven to 180C/fuel mark Four. Cowl the trumpet mushrooms with the water and go away to soak for about 30 minutes. Drain them by way of a colander over a bowl, then additional squeeze out any further liquid from them along with your palms. Reserve the liquid. Soften the butter in a solid-based cooking pot (which comes with a lid) and in it quietly fry the onions till golden. Chop up the mushrooms if they’re giant (if not, don’t hassle) and add to the onions. Permit to stew collectively for a couple of minutes, add the vermouth, deliver again to a simmer and tip within the barley. Season effectively and pour the reserved mushroom soaking liquid into the pan by way of a positive sieve; this ensures that any sandy particles from the mushrooms are caught. As soon as extra, deliver again to a simmer, pop on the lid and cook dinner within the oven for about 30-40 minutes, or till the barley is tender and that it’s clear all liquid has been totally absorbed.

Chop the parsley and garlic collectively (see intro), then deftly stir into the barley along with the lemon zest. Spoon instantly onto sizzling plates and, should you like, squeeze a small piece of lemon over every serving. Crisp endive leaves in a punchy mustard French dressing would make a becoming accompaniment right here.

Onions a la monegasque

Onions a la monegasque.


Onions a la monegasque. Photograph: Romas Foord/The Observer

This charming and really tasty recipe is of a sort that may please everybody on the desk, and is simply the loveliest factor to have round over Christmas; good with chilly ham and turkey or simply on their very own, after all. The best rendering of the dish (its origins could also be discovered among the many pages of Elizabeth David) have been these cooked by Stephen Markwick at my 50th party.

Serves Four
small pickling onions 500g, or shallots
pink wine vinegar 100ml
water 175ml
olive oil 100ml
tomato puree 1 heaped tbsp
bay leaves 2
thyme leaves picked from 2-Three sprigs
parsley 1 small bunch and thyme Three sprigs, tied along with string
sugar 40g
sultanas 50g
salt and pepper
further parsley finely chopped

Put the onions (or shallots) right into a bowl, pour boiling water over them and go away to soak for five minutes. Drain and run them beneath the chilly faucet. Peel the onions and lower a shallow cross at every finish (this helps to stop them bursting).

Place all of the elements in a pan that ensures the onions are submerged, deliver to the boil, cowl the pan, and cook dinner very, very gently for about 1-1½ hours till the onions are tender and bathed in a thick sauce. (This may be achieved in a preheated 140C/fuel mark 1.) Take away the bay leaves and parsley and thyme, then decant right into a shallow dish and go away to chill. Simply earlier than serving, sprinkle with loads of chopped parsley.

Marsala custards with amaretti crumbs

Marsala custards with amaretti crumbs.


Marsala custards with amaretti crumbs. Photograph: Romas Foord/The Observer

One more scrumptious new dish. Having lately unearthed a recipe for a custard utilizing sauternes, I assumed how good it could be to adapt this to accommodate a extra strong alcohol. Sherry has been achieved, because it have been, so it’s to the equally fortified marsala that appeared significantly apt, right here. There may be little doubt that it’s festivity in a glass: deeply fragrant, delicately candy and with a refined, raisin-like flavour that whispers Christmas. An ideal means by which to finish this marathon celebration.

Serves Four
egg yolks 6
caster sugar 50g
vanilla paste 1 scant tsp
sea salt a pinch
whipping cream 300ml
marsala 100ml
amaretti liqueur 1 tbsp (non-obligatory)
amaretti biscuits Eight-10, evenly floor to crumbs
icing sugar somewhat

Whisk the egg yolks in a bowl along with the sugar, vanilla paste and salt till thick, pale and creamy. Heat the cream with the vanilla then go away to chill somewhat. Whisk the marsala and amaretti liqueur (if utilizing) into the egg combination, then incorporate the cream, additional whisking collectively as you go, till effectively blended. Depart within the bowl till any floor bubbles have dissipated – about 20 minutes.

Preheat the oven to 150C/fuel mark 2. Take Four ramekins (about 100-120ml every) and divide the combination equally between them. Place the ramekins in a deep roasting dish and pour tap-hot water round them so it comes up simply shy of the floor of the custard combination.

Loosely cowl the dish with a sheet of foil – don’t clamp its edges to the tin – and thoroughly slide it into the oven. Bake for round 30-35 minutes, or till simply set; give them somewhat shake and in the event that they wobble properly they’re achieved.

Take away from the oven, raise off the foil after which go away the custards within the water for about 10 extra minutes earlier than eradicating to chill fully. Cowl each with a good piece of clingfilm and place within the fridge for at the very least Four hours.

To serve, rigorously cowl the floor of every custard with a fair layer of the amaretti crumbs, then evenly mud with icing sugar, simply to fairly them. If you happen to like – and I do – take a blow torch and, with a low flame, very gingerly toast the sugared crumbs for half a minute, or till they odor toasty and the sugar is evenly burnished. Serve without delay – and eat with teaspoons, please.

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