Ultimate Christmas feast
| Date | 15 December 2020 |
| Published date | 15 December 2020 |
| Publication title | Daily Record, The / Sunday Mail (Glasgow, Scotland) |
PREP: 45 MINS COOK: 55 MINS (PLUS RISING) SERVES 8-12
METHOD
STEP 1
Tip the flour into a large bowl or the bowl of a freestanding mixer. Add the yeast and sugar to one side of the bowl, and 1 tsp fine salt to the other. Mix together, then add the melted butter and 275ml warm water. Mix to a dough, then knead for 10 mins by hand (or 5 mins in a freestanding mixer) until the dough feels stretchy and soft. Clean out the bowl, then lightly grease with a little oil. Turn the dough over in the oiled bowl until it's well coated. Cover with cling film or a tea towel and set aside somewhere warm until the dough has doubled in size. Alternatively, put the dough in the fridge and leave to rise slowly for two days (bring it to room temperature before continuing to step 2).
STEP 2
Line your largest baking sheet with parchment, then dust with polenta or cornmeal. Drain the mozzarella and dry the balls on kitchen paper. Tip the dough on to your work surface and punch out the air bubbles. To make a Christmas tree shape, you'll need 23 balls. Tear off lumps of dough, ensuring each one is roughly the same size (if you want to be exact, weigh the dough, divide the weight by 23, then weigh each ball of dough as you break them off).
STEP 3
Shape each piece of dough into a disc and place a
ball of mozzarella in the middle. Pull up the sides of the dough to encase the cheese, pinching the dough together to seal. Roll into a ball and place on the baking sheet, sealed-side down, in a tree shape. Leave a little space between each ball, as they will grow when proving. You're likely to have 2 or 3 balls without mozzarella, so use these pieces of dough for the trunk. Cover with a sheet of oiled cling film and set aside for 30 mins until almost doubled in size. STEP 4
While the dough is proving, make the tomato dipping sauce. Melt the butter in a saucepan, add the garlic and sizzle for 30 secs. Add the tomatoes, oregano, vinegar, sugar and some seasoning. Bubble for 30 mins until the sauce is thick. Heat oven to 200C/180C fan/gas 6.
STEP 5
When the dough is ready, uncover the baking sheet and bake for 20-25 mins until golden brown. To make the garlic butter, melt the butter in a saucepan, add the garlic and sizzle for 1-2 mins until the garlic is a shade darker (not brown). When the bread is cooked, transfer it to a platter. Stir most of the parsley into the garlic butter and brush over the bread. Leave it to soak in, then brush on more. Sprinkle over a little extra parsley to garnish, if you like. Reheat the tomato sauce and serve it alongside the bread with any remaining garlic butter.
PREP: 15 MINS COOK: 10-12 MINS SERVES 20
CHEESE STARS
BY MIRIAM NICE Show off your cooking skills and get in the festive spirit with these fun-looking, easy cheesy treats
INGREDIENTS 320g puff pastry sheet mugful of grated cheese (we mixed 60g cheddar with 25g parmesan) flour, for dusting 2 tbsp milk toppings of your choice (optional) - we used poppy seeds, dried oregano and sesame seeds
METHOD
STEP 1
Unroll the pastry and sprinkle most of the cheese over half of the sheet, fold in half to cover the cheese and seal. STEP 1
Dust your rolling pin and work surface with flour and roll out the pastry to double its size.
STEP 1
Heat oven to 200C/180C fan/ gas 6 and line two baking trays with baking parchment.
STEP 1
Cut the pastry into shapes with a cookie cutter and place on the baking sheets. (Re-roll any trimmings to cut out more shapes.)
STEP 5
Brush with milk, add a pinch of cheese and sprinkle with your chosen topping. STEP 6
Bake for 10-12 mins or until risen and golden, transfer to a serving plate. Keep in an airtight container for 3 days.
PREP: 20 MINS COOK: 30 MINS SERVES 16
CHRISTMAS DINNER SAUSAGE ROLLS
BY CASSIE BEST Combine the best bits of a Christmas dinner in one moreish bite with these canapés. Ideal for a festive buffet INGREDIENTS 375g ready-rolled puff pastry 2 heaped tbsp cranberry sauce 200g turkey thigh mince 50g dried stuffing mix 6 chipolatas 1 egg, beaten 16 sage leaves gravy, to serve
METHOD STEP 1
Heat the oven to 200C/180C fan/ gas 6.
Line a large baking tray with baking parchment. Unroll the pastry and cut in half lengthways. Spread the cranberry sauce down the middle of each half, leaving a 1-2cm border at each side. STEP 2
Combine the mince with the stuffing mix and 1 tbsp water, then season. Spoon the mixture over the cranberry sauce, pressing down slightly, then lay the chipolatas on top in a line across the middle of each pastry half. Brush some of the egg along one edge of each pastry
half, then fold up and over the filling, and press to seal to make two long sausage rolls. Turn them so the seams are underneath. Cut both into eight pieces (you should have 16 in total), then transfer to the tray. Brush with the remaining egg, then press a sage leaf on top of each roll. At this stage, you can freeze the rolls on the tray. Transfer to a container to keep frozen for up to two months.
STEP 3
Bake for 25-30 mins until golden (or 35-40 mins from frozen). Serve warm with gravy for dunking. Will keep chilled in an airtight container for up to three days.
BAKED CAMEMBERT
PREP: 5 MINS COOK: 20 MINS SERVES 4-6
BY GOOD FOOD TEAM Oven-cook your favourite soft cheese until gooey for this last-minute crowd-pleaser. An easy recipe for a dinner party or when entertaining at Christmas INGREDIENTS 250g camembert or brie, or other similar cheese 1 tbsp vermouth, or dry white wine, or kirsch 2 thyme sprigs pinch of dried chilli flakes crackers or toasted bread, to serve
METHOD STEP 1
Heat oven to 200C/180C fan/gas 6.
STEP 2
Unwrap 250g camembert, brie or similar from its packaging, then place back into its box. Tie string around the box to secure. STEP 3
Slash the cheese a few times and top with 1tbsp vermouth, dry white wine or kirsch, 2 thyme sprigs and a pinch of dried chilli flakes.
STEP 4
Bake on a baking tray for 20 mins until gooey. Serve with toasted bread or crackers for dipping.
FOR THE FOODIE IN YOUR LIFE... Subscribe to BBC Good Food Magazine with a fantastic Christmas...
To continue reading
Request your trial