Recipes from Jamie Oliver’s Christmas Cookbook

jocookbookWith the festive season fast approaching we thought it would be great idea to give you a sneak peak of what’s in the long awaited Christmas Cookbook from Jamie Oliver. So surprise friends and family this year with these two amazing ideas to make sure your Christmas is the tastiest ever!

Roast Goose Slow-Cooked With Christmas Spices

If you’ve never had roast goose before, it’s an absolute must. This method is reliable and will give you an experience you definitely won’t forget, whether it’s the first meal from it, or using up the lovely leftovers it gives you (if there are any!).

Serves 8
Total time: 3 hours 30 minutes

1 large goose (4-5kg), halved lengthways by your butcher
6cm piece of ginger
6 large sticks of cinnamon
6 star anise
2 teaspoons whole cloves
olive oil
2 oranges
red wine vinegar

Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180C/350F/gas 4. Peel and finely slice the ginger, then, keeping everything quite coarse, lightly crush it in a pestle and mortar with the cinnamon sticks, star anise, cloves and a good pinch of sea salt and black pepper. Rub into the skin of the goose halves, then put both halves skin side up in your biggest deep-sided roasting tray and drizzle with a little oil. Roast for 3 hours (depending on the size of your goose), basting every hour. After the goose has been in for 2 hours, slice the oranges and carefully add to the tray.

The goose is cooked when the leg meat falls easily off the bone. Now you’ve got two choices. Leave it to rest, covered, for 30 minutes, then serve up while it’s hot and crispy-skinned, in which case simply remove the meat to a board, shred the leg meat and slice the breast. Pour all the fat into a jar, cool, and place in the fridge for tasty cooking another day, such roast potatoes. Stir a good swig of vinegar into the tray to pick up all the sticky goodness from the base, then drizzle over your meat. Serve with spuds, veg and all the usual trimmings.

Your second choice is to let everything cool in the tray, then place it in the fridge for up to 2 days, with the goose submerged and protected in its own fat, ready to reheat when you need it, getting you ahead of the game and saving you time and oven space another day. To reheat, put the whole tray back in a preheated oven at 180C/350F/gas 4 and let the goose crisp up for around 30 minutes, or until hot through, then shred, slice and serve as above.

Love your leftovers
They’ll be delicious shredded into a salad or stew, or used in place of leftover turkey meat for recipes in the Leftovers chapter. Blitz any leftover skin with breadcrumbs, then toast, and use as an epic sprinkle.

CALORIES FAT SAT FAT PROTEIN CARBS SUGARS SALT FIBRE
487kcal 34.4g 10.5g 43.5g 1.8g 1.8g 0.6g 0.5g

Jamie Oliver’s Christmas Cookbook by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2016 Jamie Oliver’s Christmas Cookbook). Photographer: David Loftus.

 


Banoffee Alaska – Almond Pastry, Caramel, Bananas & Vanilla Ice Cream

I had this idea to marry off two of my favourite desserts – banoffee pie and baked Alaska, which means you get creamy cold vanilla ice cream in the middle of a delicious warm tart. And let me tell you, this marriage is blooming amazing!

Serves 12
Total time: 1 hour, plus cooling & freezing

150g unsalted butter (cold), plus extra for greasing
1 orange
200g plain flour, plus extra for dusting
100g ground almonds
6 large free-range eggs
1 x 500g tub of quality vanilla ice cream
4 tablespoons dulce de leche or caramel sauce
300g caster sugar
2 large ripe bananas
1 lime
1 tablespoon Camp coffee syrup

Preheat the oven to 180°C/350°F/gas 4. Lightly grease a deep, 25cm loose-bottomed tart tin. To make the pastry, finely grate the orange zest into a food processor, add the cold butter, the flour, almonds and 1 egg, then blitz until it comes together into a ball of dough, wrap in clingfilm and chill for 30 minutes. Roll out on a clean flour-dusted surface until just under ½cm thick, then loosely roll up around the rolling pin and unroll over the tart tin, easing it in and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover and chill in the fridge for 30 minutes (use any leftovers for mince pies). When the time’s up, line the pastry case with quality clingfilm (non- PVC), then fill with rice, making sure you pack it right out to the sides. Bake blind for 15 minutes, remove the clingfilm and rice and bake for another 5 minutes, or until lightly golden, then leave to cool. Soften your ice cream in the fridge.

Once the pastry case is cool, spread the dulce de leche or caramel across the base, scoop over the ice cream and freeze until frozen solid – you could get it up to this stage a day in advance. Turn the oven up to 220°C/425°F/gas 7. To make your meringue topping, separate the remaining 5 eggs (keep the yolks for another day). In a free-standing mixer, whisk the egg whites with a pinch of sea salt until they form soft peaks. Place the sugar and 80ml of water in a pan on a high heat. Use a sugar thermometer to monitor it getting up to 110°C, then reduce the temperature to low. Let it gently bubble until it gets up to 120°C. Remove from the heat and let the bubbles settle for 30 seconds, then very gradually pour it into the egg whites, whisking constantly on a low speed. Leave it whisking for 10 minutes to cool and thicken the mixture. Meanwhile, peel and slice the bananas, finely grate over the lime zest and squeeze over the juice, then toss together.

Get your tart out of the freezer, arrange the bananas over the ice cream, then pile on the meringue in nice peaks. Use a fork to ripple through drips of Camp coffee. Bake on the bottom of the oven for just 4 minutes, or until the meringue is lightly golden, leaving the ice cream frozen inside. Remove from the tin, and serve.

CALORIES FAT SAT FAT PROTEIN CARBS SUGARS SALT FIBRE
444kcal 18.64g 9g 7.2g 62.1g 47.3g 0.3g 1.1g

Jamie Oliver’s Christmas Cookbook by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2016 Jamie Oliver’s Christmas Cookbook). Photographer: David Loftus.

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