Chestnut, bacon and sage stuffing

This is basically the best stuffing you will ever make.

No question.

Seriously.

Chestnut, bacon and sage stuffing rolls
Chestnut, bacon and sage stuffing rolls

It just doesn’t get any better.

Chestnut, bacon and sage stuffing
 
A richly decadent stuffing for any fancy occasion but let's just say Christmas to fill this space.
Author:
Ingredients
  • 50g butter
  • 1 large brown onion, finely chopped (the original says 2 small, which is just silly)
  • 2 garlic cloves, crushed
  • 100 g rindless bacon, finely chopped
  • ⅓ cup dry sherry
  • ½ cup pitted dates, chopped
  • 1 x 240g can cooked chestnuts, chopped
  • ¼ cup slivered almonds, toasted and chopped
  • 3 cups fresh breadcrumbs
  • ¼ cup sage leaves, finely chopped (so much finely chopping!)
  • ¼ cup parsley leaves, finely chopped
  • 1 tsp finely grated lemon rind
  • 2 eggs, lightly beaten
  • 1tsp sea salt flakes
  • 1 tsp cracked pepper
  • 24 thin slices streaky bacon
  • 1tbsp sherry
  • 2tbsp honey
Instructions
  1. Preheat your oven to 180C
  2. Melt the butter in a frying pan and then saute the onion, garlic and bacon for around 5 minutes or until soft
  3. Add the sherry and dates and cook for a further minute or so
  4. In a big bowl toss everything - EXCEPT the bacon, extra sherry and honey - together
  5. On a bench, pull out a long piece of foil - enough to lay the HALF the streaky bacon, slightly overlapping, on
  6. Then do the same with a piece of baking paper and lay that on top of the foil
  7. Place 12 slices of bacon on the baking paper, slightly overlapping each other
  8. You still with me?
  9. Place half the stuffing at one end of the bacon and then, using the baking paper/foil to help you, roll up into a log
  10. Tip for new players, don't roll the paper foil inside the log as you go, use it as you would a sushi mat rolling up... sushi
  11. Then wrap the foil/baking paper around the log and place on a baking tray
  12. Do the second one
  13. Bake for 20 minutes
  14. Take out of the oven and carefully remove the wrapping
  15. Keep on the tray
  16. Brush over the sherry and honey, which you have mixed together
  17. Bake for a further 20 minutes or until the bacon is nice and crisp
  18. * you can prepare this two days ahead and keep in the fridge until ready to cook on Christmas day
  19. * you can add it to the oven at the final 40 mins of cooking time of your ham/pork/chicken/turkey

 

Leftovers

Pork, potato, pastry - the holy trinity
Pork, potato, pastry – the holy trinity

So how’s all that ham going? I basically lose interest with it the minute Christmas lunch is over so much of my time is occupied with recipes using the leftover ham. To, you know, use the remaining SIX kilos of it.

Christmas was wonderful. A relaxed day here feeding family with lots of laughter, delicious food and plenty of sparkling shiraz.

It was followed by my MIL’s birthday celebration, also here. It will go down in history as the Festival of Ham. With cheesecake. Divine divine cheesecake.

The boys have all been rather delicious – I believe I will look back on this next little episode of our lives with a full heart. My boys are not babies anymore and who they will be is slowly revealing itself – a process I feel absolutely blessed to witness. Even if at times my head wants to explode from the less pleasant aspects of it.

Oscar loves his basketball hoop for the trampoline – possibly the finest example of highway robbery by a company I’ve ever been party to. Felix is smitten with his cruiser skateboard and ZOMG he will be 13 this year and that makes my chest tighten. Jasper got his long-pined-for Halo rocket ship. A Megabloks hellzone. There were three lots of tears on Christmas Day at being so overwhelmed by it. I ended up building most of it. Ask my chiropractor how that worked out for everyone. Grover was conflicted, apparently Santa “got it wrong” with his Lego but all was forgiven with a Dr Who sonic screwdriver.

Mum’s left knee has totally packed it in – she’s basically incapacitated so between the two of us we cut quite a pair.

What better way to counter chronic pain and, in mum’s case, now unavoidable joint replacement surgery in 2013 than eating ham. A lot of ham.

It's a pie of promise (with a quiche in the background for good measure)
It’s a pie of promise (with a quiche in the background for good measure)

Ham and potato pie

  • Shortcrust pastry – you can NOT go past Maggie Beer’s sour cream pastry, it has revolutionised my fear of working with pastry – it’s hugely forgiving, ridiculously easy to work with and tastes DIVINE.
  • 5-6 waxy potatoes – cooked, peeled and cut into 1/2-1cm slices
  • 700g ham, sliced thinly off the bone
  • handful fresh basil, finely chopped
  • handful fresh flat-leaf parsley, finely chopped
  • salt and pepper
  • 3 eggs
  • 1/2 cup milk
  • 1/3 cup milk
layer upon layer upon layer
layer upon layer upon layer
  1. Preheat oven to 180C and grease a 24cm springform tin
  2. Roll out 2/3 of the pastry to about 3mm thick and line the tin – try and do it in one whole piece but don’t stress if it breaks – just smoosh the broken edges together
  3. Place a layer of the potatoes in the bottom, top with ham, then scatter over herbs and seasoning – go light on the salt depending on how salty your ham is
  4. Keep layering and end with ham and herbs then press the filling down firmly
  5. Mix the eggs with the milk and cream, pour over the layers then pop a pastry lid on the top, cut some slits in it and glaze if you feel so inclined
  6. Let it sit for 1/2 hour and then bake for 1-1.5hrs. I always bake it for 1.5 and it comes out a treat – just stick a knife in it and if it’s piping hot it’s good to go.
  7. Leave it to sit for 10-15 minutes once it’s done and then serve with a simple green salad.
Tasty AND pretty.
Tasty AND pretty.

Honey Nut Slice

OK, I made this for the first time yesterday and am about to go and make another batch. I’m going to put it in a bigger tin so it goes thinner because essentially this is like a florentine and well, me and florentines go way back.

I can’t remember where I got this recipe from – it’s one of those ripped out of something a lifetime ago so apologies to the originator but thanks as well. My life is so much better for having this recipe in it.

I hadn’t bought enough pistachios so I threw in some pecans. So good. So very very good.

Honey Nut Slice

Honey Nut Slice
 
You just need to make this.
Author:
Ingredients
  • 250 g butter
  • ⅔ cup caster sugar
  • ⅓ cup honey
  • ⅓ cup cream
  • ⅓ cup brandy
  • 300 g flaked almonds
  • 150 g shelled unsalted pistachios or your nut of choice, I more often than not use pecans
  • 100 g dark chocolate
Instructions
  1. Preheat your oven to 200C and line the base and sides of 19x20cm (or thereabouts) tin, then grease it well
  2. Melt the butter in a saucepan then add the sugar, honey, cream and brandy
  3. Bring it all to the boil
  4. Remove from the heat and stir in the nuts
  5. Pour it into the tin and bake for 25 minutes or until the top is golden brown
  6. Remove from the oven and let it cool
  7. Melt the chocolate and then drizzle it over the top
  8. Refrigerate and then cut into bite size pieces - store in the fridge.
  9. Eat yourself into a diabetic coma.

 

Three-Layered Peppermint Bark

So over the past few years some of my US online friends have talked about a festive season treat called peppermint bark. I was intrigued and then I saw this. I’ve been waiting all year to make it and it hasn’t disappointed. At all.

Three-Layered Peppermint Bark

From Bon Appetit via Orangette

  • 500g white chocolate (not cooking chocolate and make sure it is good quality w/ cocoa butter content)
  • 30 red and white striped candy canes, crushed
  • 200g dark chocolate (again, not cooking chocolate)
  • 8 tbsp cream
  • 3/4 tsp peppermint essence

  1. Use the back of a large flat baking tray and mark out a 12×9 inch rectangle.
  2. Melt the white chocolate and spread 2/3 cup of it over the rectangle using a spatula or palette knife
  3. Sprinkle over 1/4 cup of the crushed peppermint canes and chill until set – about 10-15 minutes
  4. Combine the dark chocolate, cream and peppermint essence until just melted then cool to barely luke warm – about 5 minutes
  5. Pour over the white chocolate and then use a palette knife to smooth to an even layer then refrigerate until firm – about 20 mnutes
  6. Rewarm remaining white chocalate then, working quickly, pour over the dark chocolate layer and spread to cover.
  7. Sprinkle over remaining crushed candy canes and chill until set – about 20 minutes.
  8. To cut, pull it out of the fridge for a little while – I found cutting it while really hard just resulted in the layers splintering from each other.

Artichoke dip – two ways

The festive season is basically upon us. I don’t care what you say but soon Christmas decorations will be on sale in stores as Easter draws to a close. No point fighting it, just get into it.

These two dips are both delicious – the first more mild and earthy, the other more artery clogging and deeply comforting. I do love them both (the first one is divine smeared on toasted sourdough) but let’s be honest, the second one I could eat until my jeans don’t fit and my head falls off. Not necessarily in that order.

Artichoke and white bean puree
I think I got this from an Australian Gourmet Traveller in 2007?

  • 400g can of artichoke hearts, drained (sometimes I use marinated ones to be fancy)
  • 400g can of drained and rinsed cannellini beans
  • 1 1/2 tblsp olive oil
  • 1 tblsp lemon juice
  • 2 tblsp coarsley chopped marjoram
  1. Process until smooth
  2. Check flavour – season and add more oil and/or lemon juice to your personal preference
  3. Serve with lavash crackers, raw veggies or smeared on toasted sourdough as a bruschetta option.

Baked artichoke dip
This comes from an American friend of mine – I am guessing it is one of those recipes off the side of a packet or something so ingrained culturally everyone makes it and no one claims the recipe, but to Lynda, my ever growing waist line and I are indebted.

  • 400g can of artichokes, drained and chopped
  • 1 cup mayonnaise
  • 1 cup shredded parmesan
  • 1-2 cloves garlic, finely chopped
  • paprika or cayenne
  1. Preheat the oven to 180C
  2. Combine everything except the paprika in a bowl and mix well to combine
  3. Pour into a shallow ceramic dish
  4. Sprinkle over with paprika or cayenne
  5. Bake until gold and bubbly
  6. Serve with lavosh crackers.

Related Posts Plugin for WordPress, Blogger...