Fay Ripley's 'Not so posh bird's Christmas feast'
Don't fancy waiting hours for a turkey to cook and keeping your fingers crossed it doesn't dry out this Christmas? Actress turned cook Fay Ripley shows us how her festive minimal fuss Christmas feast!
Roast poussins stuffed with raspberries & thyme
Serves 4
Ingredients:75g butter8 sprigs thyme (at least)120g raspberries6 poussins (450g each)8 slices smoked pancetta50ml or 1/2 glass dry sherry (optional)100ml chicken stock1 tablespoons redcurrant jelly
Method1 . Preheat the oven to 200 degrees (fan), 220 degrees, gas mark 7.2. Pop a knob of butter, 203 sprigs of thyme and a few raspberries inside each bird.3. Lay a couple of slices of the pancetta over the breasts and put on a roasting tray.4. Roast for 50 minutes, then cover with foil and rest on a plate for 10 minutes, first pouring any juices from the birds into the tray.5. Place a couple of pancetta slices 15 minutes before the end of the oven time.6. For the sauce, just heat your tray on the hob, adding the sherry, stock and jelly.7. Scrape all the good stuff up and bubble away on a high temperature for 5 minutes or until the alcohol has burned off (if using it) and the jelly melted.
Rosemary polenta roasties
Serves 4-6
Ingredients:1kg potatoes, peeled and cut into walnut-sized pieces2 tbsp vegetable oil4 tbsp dried polentahandful of fresh rosemary leaves, roughly chopped
Method1. Preheat the oven to 180 degrees (fan), 200 degrees, gas mark 6.2. Place the spuds in cold water, bring to the boil, turn down the heat and simmer for 10 minutes.3. Drain and let them dry in a colander then pop back in the saucepan, pour in the oil and bash about with the lid on till fluffy.4. Toss in the polenta and rosemary. Throw into a roasting tray and bake for 1 hour till crispy.
Roast parmesan parsnips
Serves 6
Ingredients:1kg medium parsnips, peeled60g pine nuts80g Parmesan cheese, grated1 tsp dried rosemary2 tbsp vegetable oil
Method1. Preheat the oven to 180 degrees (fan), 200 degrees, gas mark 6. Preheat the oil in a large roasting tray.2. Cut the parsnips into thick chip-width strips, then parboil them for 5 minutes and drain.3. Meanwhile, chop the pine nuts up a bit, then add to the cheese and rosemary.4. Toss the parsnips in the cheese mixture and tip into the hot oil.5. Roast for 45 minutes. Toss them about a bit when you remember.
Brilliant brussels with lemon and almond
Serves 4
Ingredients:60g whole blanched almonds1 tbsp olive oil250g Brussels sprouts, cut in half1 unwaxed lemon
Method1. In a non-stick frying pan, dry-fry the almonds till they just start to turn golden, about 3-4 minutes.2. Add the oil to the pan with the Brussels sprouts halves and fry for about 10 minutes till the Brussels sprouts start to go golden but still have a good bite.3. Finely grate over the lemon zest, then season, toss and serve.
Pigs in blankets
Serves 4-6
Ingredients:9 streaky smoked bacon rashers18 cocktail sausages18 pitted dates
Method1. Preheat the oven to 180 degrees (fan), 200 degrees, gas mark 6. Snip the bacon rashers in half.2. With a sharp knife or scissors, cut a hole in the side of each little sausage. Shove in a date as neatly as you can and wrap it in half a rasher. Place in a non-stick roasting tin.3. Bake for 30-35 minutes shaking the tin a couple of times, till cooked and starting to char a little. Leave to cool.
Purple red cabbage
Serves 4-6
Ingredients:1 red cabbagea pinch of ground cloves1/4 tsp mixed spice1/4 tsp coarsely ground black pepper3 tbsp runny honey2 tsp salt1 tbsp sherry vinegar
Method1. Preheat the oven to 200 degrees (fan), 220 degrees, gas mark 7. Discard the outside leaves then very finely slice the cabbage with a sharp knife or mandolin.2. Scatter the cabbage into an oven tray, add all the other ingredients and mix.3. Pour over 150ml water.4. Cover tightly with foil and bake for 15-20 minutes. Serve.
Recipes courtesy of 'Fay's Family Food', 'What's For Dinner?' and 'Fay Makes It Easy'.