Christmas Day - Christmas in a Crisis
Warm Potato Blinis with Smoked Salmon, Crème Fraîche and Dill
Now is the time to prepare the salmon, crème fraîche and dill. To do this pick 12 sprigs of dill and keep them on a piece of damp kitchen paper in a lidded container in the fridge. Then remove the stalks from the remaining dill, chop it and stir it into the crème fraîche. Finally cut the salmon into ribbons about 1cm by 6cm - you don't have to be too precise here.
To finish preparing your starter put 6 plates somewhere to warm up and preheat the oven to 180°C, gas mark 4. Place the covered blinis in the preheated oven to warm for 10 minutes. Whilst the blinis are warming through divide the salmon into 6 portions. Then to finish place 2 blinis onto each warm plate, divide the salmon ribbons between the blinis then place a dessertspoon of the dill crème fraîche on top of the salmon, followed by the sprigs of dill.
Delia’s Christmas Pudding with Brandy Sauce
To heat , fill a saucepan quite full with boiling water, put it on the heat and, when it comes back to the boil, place a steamer on top of the pan and turn it down to a gentle simmer. Put the Christmas pudding in the steamer, cover and leave to steam away for 2¼ hours. You'll need to check the water from time to time and maybe top it up a bit. While the pudding is steaming, make the brandy sauce.
For the Brandy Sauce:
40g (1½ oz) butter
40g (1½ oz) plain flour
300ml (10fl oz)whole milk
40g (1½ oz) golden caster sugar
2 tablespoons brandy
110ml (4fl oz) double cream
Extra brandy to flame the pudding
Place butter in a medium saucepan with the flour, pour in the milk, then, using a balloon whisk, whisk everything vigorously together over a medium heat. As soon as it comes to simmering point and has thickened, turn the heat right down to its lowest setting, stir in the sugar and let the sauce cook for 10 minutes. After that add the brandy and the cream. Pour the hot sauce into a jug, then cover the surface with clingfilm and keep warm until required.
To serve, remove the pudding from the steamer and take off the wrapping. Slide a palette knife all round the pudding, then turn it out on to a warmed plate. Place a suitably sized sprig of holly on top.
Now warm a ladleful of brandy over direct heat, and as soon as the brandy is hot ask someone to set light to it. Place the ladle, now gently flaming, on top of the pudding – but don't pour it over until you reach the table. When you do, pour it slowly over the pudding, sides and all, and watch it flame to the cheers of the assembled company! When both flames and cheers have died down, serve the pudding with the brandy sauce.
Braised Turkey Drumsticks with Port, Pork, Sage and Onion stuffing, Bacon rolls ,with Cranberry Sauce and Roast Chestnuts
On Christmas day heat the casserole gently but thoroughly, covered with a lid, on the stove, which will take about 30-40 minutes.
Meanwhile heat a large frying pan over a medium heat and add a dessertspoon each of butter and groundnut oil and when it’s hot, cook the stuffing balls, turning them frequently until they are evenly browned (this will take about 20 – 25 minutes), then remove them to a hot plate whilst you cook the bacon rolls for 5 minutes on either side the remove them from the skewers and keep them warm with the stuffing and finally sauté the chestnuts in the remaining fat until they are golden brown.
Serve the turkey onto hot plates with the stuffing, bacon rolls and chestnuts on top with the cranberry sauce to hand round at the table.
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Have you looked at the Delia Online Cookery School