Choose products with the Bord Bia Quality Mark this Festive Season Christmas Cookbook
For Quality Assurance and Peace of Mind The Bord Bia Quality Mark tells a story. It is a story of how products bearing the Mark have been produced with the highest level of care and attention from the farm until they arrive on the shop shelf. It is also the story of the high quality standards, against which members of the Quality Assurance Schemes are audited by Bord Bia, which gives you peace of mind when shopping. Who can use the Bord Bia Quality Mark? Currently, there are some 36,000 producers and 122 processors and packers certified members across all the Bord Bia Quality Assurance Schemes. They are inspected regularly before they can be certified and allowed use of the Quality Mark. What are the quality standards behind the Bord Bia Quality Mark? In addition to meeting legal requirements, farmers are audited against a range of standards including animal health; welfare and traceability; water and feed; pasture management; environmental management and farm safety. In addition, some of the main requirements for processors and packing plants include product identification and traceability; inspection and testing; hygiene and good manufacturing practice. Where will you find the Bord Bia Quality Mark? You will find the Bord Bia Quality Mark on the following products from members of the Bord Bia Quality Assurance Schemes: prepacked beef, pork, bacon, cooked ham, rashers, turkey, chicken, duck, sausages and burgers. You will also find it on eggs, fruit, vegetables and potatoes. So for quality assurance and peace of mind, look for the Bord Bia Quality Mark when shopping this Christmas. I really do know every one of my cattle. It s part of producing a quality assured product. Padraic McMahon, Beef Farmer, Co. Dublin You know, quality assurance isn t just about growing. It s everything we do including grading, selecting and handling. Tom Keogh, Potato Packer, Co. Dublin When I buy food with the Bord Bia Quality Mark, it makes my choice easy and I know I m giving my family the very best. Fiona Murphy, Mother, Galway
Christmas Cookbook page 1 Quality Counts at Christmas Welcome to our Christmas Cookbook which is packed full of delicious recipes using foods produced to the very highest standards by Bord Bia quality approved suppliers. We have included lots of well loved traditional recipes of Christmas past and some very exciting new ones to give this year s festivities a tasty modern twist. You ll find plenty of inspiration and innovation to cater for friends and family right through to New Year s Eve. To help you create legendary Christmas meals with ease we ve included, Quality Checklists and Money Saving Ideas throughout. We hope you enjoy our recipes and create sumptuous meals that go down in family folklore. Don t forget that for peace of mind and quality assurance, choose products with the Bord Bia Quality Mark when shopping this Christmas. Contents Roast Turkey page 2 Glazed Ham page 3 Christmas Vegetables page 4-5 Pork with Prunes page 6 Roast Ribeye of Beef page 7 Roast Chicken with page 8 Chilli and Ginger Creamy Fish Pie page 9 Smoked Mackerel Pâté page 9 Roast Leg of Lamb page 10 Also inside... Quality Checklist Money Saving Ideas
Christmas Cookbook page 2 Roast Turkey with Thyme and Onion Stuffing This traditional recipe is hard to beat! Time 3½ hours approx. serves 12 14 7 kg turkey, oven ready Salt, black pepper and a little flour 2 tablesp. softened butter 8 slices streaky bacon Stuffing 450g bread, broken into pieces 6 tablesp. fresh parsley, chopped 2 tablesp. fresh thyme, chopped 1 medium onion, cut into quarters Salt and black pepper 100-150g butter, softened Money Saving Ideas At Christmas, as at other times, it pays to shop around for quality food. To Make the Stuffing Place the bread, parsley, thyme and onion in a food processor. Process until you have fine breadcrumbs and the onion is finely chopped. Remove to a bowl, season and mix in the butter. To Stuff the Turkey Loosen the skin at the neck end with your hands. Pack the stuffing in, pushing it up between the flesh and the skin, but not too tightly, because it will expand during cooking. Tuck the neck flap under the bird s back and secure with a cocktail stick. Any remaining stuffing can be cooked in a covered baking dish with the turkey. Weigh the turkey and calculate the cooking time. Allow 15-20 minutes per ½ kg (allow 10-15 minutes per ½ kg for turkeys weighing over 8 kgs). Place the turkey, breast side up, in an oiled roasting tin. To Cook the Turkey Set the oven at Gas Mark 7, 220 C (450 F). Season the turkey with salt and pepper and dust with a little flour. Rub all over with the butter, then lay the bacon slices on the breast, overlapping each other. Cover the bacon with a piece of buttered greaseproof paper. This will keep the bacon in place. Wrap the turkey loosely in tin foil and roast in the preset oven. After the first ¾ hour reduce the heat to Gas Mark 3, 170 C (325 F). Baste a couple of times during roasting. For the last ½ hour remove the tin foil. To check if the turkey is cooked, pierce the thickest part of the leg the juices should run clear. When the turkey is cooked remove from the oven, transfer to a large plate, reserve the cooking juices in the tin to make the gravy. Cover the turkey loosely with foil and allow to rest for ½ hour in a warm place while you finish the ham and roast potatoes or vegetables. Guide to Good Gravy A well-flavoured stock is important, so, a day ahead, place the giblets, some onion slices and a bay leaf in a saucepan, cover with water and simmer gently for 1½-2 hours. Then strain and season. After removing the turkey from the roasting tin, pour off the fat and leave behind the juices. Over a medium heat, stir in a tablesp. of flour. Blend well. Add a dash of wine. Continue to cook. Stir in the stock and simmer for 2-3 minutes. A tablesp. of redcurrant jelly, cream or balsamic vinegar will also add to the flavour. Season to taste.
Christmas Cookbook page 3 Ham with Port, Orange and Redcurrant Glaze A really delicious glaze. You could also use it on a smaller ham joint. Any leftovers can be used in sandwiches, salads or omelettes. Time 3½ hours serves 20 Money Saving Ideas Freeze the reserved stock in portions for making soups and sauces. Check out www.bordbia.ie for recipes. Quality Checklist For quality assurance and peace of mind, look for the Bord Bia Quality Mark. The Bord Bia Quality Mark means the highest level of care and attention has been paid to how the food you purchase is produced. It is these high quality standards, against which members of the Quality Programme are audited by Bord Bia, that give you peace of mind when shopping. 1 whole ham 1 2 carrots, chopped 1 2 sticks of celery, chopped 1 onion, halved 1 tablesp. peppercorns 1 bay leaf 1 tablesp. whole cloves Glaze: Zest and juice of ½ orange Zest and juice of ½ lemon ¼ teasp. ground allspice 4 tablesp. redcurrant jelly 2 tablesp. light muscovado sugar 2 tablesp. port 1 large cinnamon stick Place the ham, vegetables, peppercorns and bay leaf in a large saucepan. Cover with cold water. Place a lid on the saucepan, bring to the boil then reduce the heat and simmer for approx. three hours. Keep the cooking liquid to use later. While the ham is cooking make the glaze. Place all the glaze ingredients into a saucepan and heat gently until the sugar dissolves. Bring to the boil then simmer for a couple of minutes until the mixture becomes syrupy. Remove from the heat and set aside to let the flavours develop until the ham is ready. When the ham is cooked the skin will peel off easily. Preheat the oven to Gas Mark 6, 200 C (400 F). Remove the joint from the saucepan and place in a roasting tin. Using a sharp knife remove all skin and score the fat into diamonds. Put a clove into the centre of each diamond. Remove the cinnamon stick from the glaze, then brush the glaze over the ham. Add a ladleful of the reserved stock around the ham to keep it moist and bake for about 30 minutes until golden brown.
Christmas Cookbook page 4 Christmas Vegetables Quality Checklist Look for the Quality Mark on Christmas vegetables. The producers of fresh fruit and vegetables work all year round to the highest standards, against which they are audited, to provide you with a comprehensive range of top quality produce. This Christmas look out for the freshest of produce when you shop and remember to purchase nutritious healthy food that will add to the enjoyment of your Christmas meals. Mashed Potatoes with Wholegrain Mustard serves 6 8 1½ kg potatoes, peeled 300mls milk 75g butter 2 tablesp. wholegrain mustard Salt and freshly-ground black pepper Place the potatoes in a large saucepan and cover with boiling salted water. Bring back to the boil then reduce the heat and simmer until just soft. Drain and keep warm. Heat the milk and butter, then beat it into the potatoes with the mustard and seasoning until smooth and creamy. Braised Red Cabbage serves 10 100g light muscovado sugar ½ teasp. ground cinnamon ¼ teasp. ground cloves Good pinch of freshly grated nutmeg 900g red cabbage, trimmed, stalks removed and cut into 1cm slices 450g onions, finely chopped 450g cooking apples, peeled, cored and finely chopped 4 tablesp. red wine vinegar Juice of 1 orange 25g butter Preheat the oven to Gas Mark 4, 180ºC (350ºF). Place the sugar in a bowl with the cinnamon, cloves and nutmeg and stir to combine. Arrange a layer of the cabbage in the bottom of a large casserole dish and season to taste. Scatter a layer of the onions over the seasoned cabbage, followed by a layer of the apples and sprinkle some of the flavoured sugar on top. Continue layering in this way until all the ingredients have been used up, finishing with a layer of the seasoned cabbage. Pour the red wine vinegar and orange juice into the casserole and dot the butter on top. Cover the red cabbage mixture tightly and bake on the bottom shelf of the oven for about 2 hours, stirring every 30 minutes until the cabbage is meltingly tender.
Christmas Cookbook page 5 Brussels Sprouts with Chilli and Lemon With the exception of the potatoes, all the vegetables can be cleaned and chopped on Christmas Eve and stored in sealed plastic bags in the fridge. serves 8 1 kg Brussels sprouts, trimmed 1 tablesp. olive oil 2 shallots, finely sliced 2 garlic cloves, finely sliced 1 red chilli, deseeded and thinly sliced Squeeze of lemon juice Trim the sprouts and place in a saucepan of boiling salted water. Reduce to a simmer and cook for 5 8 minutes, depending on the size of the sprouts. While they are cooking, heat the oil in a pan and sauté the shallots, garlic and chilli for a couple of minutes over a medium heat. They should be soft and not coloured. When the sprouts are cooked, drain them well, then stir through the shallots, garlic and chilli mixture along with a squeeze of lemon juice and salt and black pepper to taste. The Christmas dinner would not be the same without a healthy portion of fresh produce. This is the time of year when there is an abundance of fresh vegetables and potatoes available. The range of produce currently in season includes Brussels sprouts, cabbage, cauliflower, celery, kale, carrots, parsnips, turnips, onions, leeks, lettuce, mushrooms, apples and herbs. Visit the Bord Bia website www.bestinseason.ie to find out what fruit and vegetables are in season. Roasted Vegetables serves 8 700g each of carrots, parsnips and white turnip, peeled and chopped into 5cm chunks 700g potatoes, scrubbed and cut into wedges 2 red onions, peeled and cut into eight, through the root Olive oil Preheat the oven to Gas Mark 6, 200ºC (400ºF). Put the vegetables in a large bowl and drizzle generously with olive oil and season with salt and pepper. Transfer them to a roasting tin and spread out into a single layer. Cook for 20-30 minutes until tender. Celery with Herby Butter serves 8 2 heads of celery 50g butter 2 tablesp. red wine vinegar 2 tablesp fresh chives and tarragon, chopped Wash and trim the celery stalks and cut into strips approx. 4cm long. Place in a saucepan, add a little salt and barely cover with cold water. Bring to the boil, reduce the heat and simmer for five minutes. Meanwhile melt the butter in a small pan, add the vinegar and cook for two minutes. Stir in the herbs and seasoning. When the celery is cooked, drain well and then pour the herby butter over the celery. Serve immediately.
Christmas Cookbook page 6 Pork with Prunes A tasty combination of ingredients which can be prepared ahead of time and cooked when required. You can use boneless pork chops if you prefer just cook them for a little longer. Time 45 mins serves 4 450g pork steak 12 ready-to-eat prunes 300ml dry white wine 2 tablesp. seasoned flour 25g butter 1 tablesp. redcurrant jelly 150ml cream ½ lemon, pips removed Root vegetable pureé (see Chef s Tip) and spinach, to serve Place the prunes in a bowl with the wine and set aside to soak for 30 minutes to allow them to plump up. Trim the pork and cut into 1cm slices. Place on a clean work surface, then gently press down with the heel of your hand to flatten them out slightly. Place the flour on a plate and then use to dust the pork, shaking off any excess. Heat the butter in a large frying pan and, when foaming, cook the pork for 1 2 minutes on each side. Transfer to a plate and set aside you may have to do this in batches, depending on the size of your pan. Strain the wine into the hot pan and bring to the boil, then reduce the heat and simmer until reduced by two-thirds. Stir in the redcurrant jelly and cook for another 2 minutes, stirring until melted. Add the cream, prunes and pork and simmer gently for 2 3 minutes until the pork is cooked through. Add a good squeeze of lemon juice and season to taste, then pile the spinach on to plates, spoon over the pork mixture and serve. This is delicious served with some spinach and a root vegetable pureé. To make the pureé simply steam 450g each of parsnips and potatoes until tender. Mash well and add 100ml of milk and a knob of butter, then blend with an electric hand whisk until you have achieved a smooth pureé.
Christmas Cookbook page 7 Quality Checklist The Bord Bia Quality Assurance Standards apply across the supply chain. The Bord Bia Quality Mark can only be used on food that has been produced or grown by farmers who are part of the Bord Bia Quality Assurance Schemes, and processed and packed in factories that are also members of the Bord Bia Quality Assurance Schemes. This ensures that each link in the food chain is audited and certified. Roast Ribeye of Beef Ask your butcher for a ribeye of beef, which is an excellent cut for roasting and perfect when you ve got to feed a crowd. Time 1 hour 40 MinS serves 10 2 kg ribeye of beef 2 teasp. chopped fresh thyme 2 teasp. sweet or smoked paprika ½ teasp. mustard powder 2 tablesp. Dijon style mustard 1 tablesp. olive oil 1 large onion, roughly chopped 1 large carrot, roughly chopped 2 teasp. plain flour 300ml beef or chicken stock Serve with creamed horseradish Money Saving Ideas Ribeye steaks are a great option if you are cooking for a smaller number of people. You still get the flavour and succulence without having to cook a joint. Place the thyme, paprika and mustard powder in a bowl with a teaspoon each of salt and pepper, then mix to combine. Wipe the meat with damp kitchen paper and then spread a thin layer of the mustard all over the fat side of the joint. Sprinkle the spice powder on top, patting it down gently to help it stick. Preheat the oven to Gas Mark 7, 220ºC (425ºF). Pour the olive oil into the roasting tin and heat in the oven for 5 minutes. Add the onion and carrot, tossing to coat. Season with salt and black pepper. Sit the beef on the bed of vegetables. Place the roasting tin in the pre-heated oven. Reduce the oven temperature to Gas Mark 5, 190ºC (375ºF). Roast the beef for 1 hour and 15 minutes for rare, an extra 15 minutes for medium-rare and an extra 30 minutes for well done. Remove the beef from the tin and place on a large dish. Rest in a warm place for at least 20 minutes before carving. To make the gravy, stir the flour into the juices in the roasting tin and then gradually stir in the stock. Place directly on the hob to heat and simmer for 5 minutes, stirring and scraping the bottom with a wooden spoon to release any sediment. Season and pour through a sieve into a gravy boat, discarding the vegetables that the beef has been roasted on. Carve the beef into slices and arrange on warmed plates with a dollop of creamed horseradish. Pass around the gravy separately.
Christmas Cookbook page 8 Roast Chicken with Chilli and Ginger This dish is really easy to prepare, ideal for a family get together. We used supremes of chicken for this recipe but chicken legs or thighs would work just as well. Time 40 Minutes serves 6 6 chicken breasts, skin on if possible Marinade Juice of 4 limes 2 red chillies, seeded and chopped 1 tablesp. sunflower oil 2 stalks of lemon grass, thinly sliced 3cm piece of ginger, peeled and chopped 4 scallions, chopped 3 tablesp. honey Place the chicken breasts in a bowl. Combine the marinade ingredients and pour over the chicken. Cover and place in the fridge for an hour or two if you have time. Preheat the oven to Gas Mark 6, 200ºC (400ºF). Put the chicken into a roasting tin and cook in the preheated oven for 20 25 minutes until golden. Delicious served with any of the Christmas vegetables on pages 4 and 5. Money Saving Ideas Buy a whole chicken and cut it into portions, or ask your butcher to do it for you. Quality Checklist Look for the Bord Bia Quality Mark on a range of products. You will find the Bord Bia Quality Mark in supermarkets and shops on prepacked beef, pork, bacon, cooked ham, rashers, turkey, chicken, duck, burgers and sausages. You will also find it on eggs, vegetables, fruit and potatoes. So make sure you know where your food come from this Christmas.
Christmas Cookbook page 9 Creamy Fish Pie with Prawns This fish pie doesn t actually need to be baked in the oven as long as you use all the ingredients as soon as they are cooked. Time 40 mins serves 4 6 900g mixed firm-fleshed fish fillets, such as haddock (fresh or smoked, undyed), hake, whiting and/or salmon 350g raw peeled Dublin Bay pawns, veins removed 675g floury potatoes, cut in chunks 600ml milk 300ml cream 1 bay leaf 175g unsalted butter, plus extra for greasing 1 onion, finely chopped 75g plain flour 175ml dry white wine 2 leeks, trimmed and thinly sliced 6 tablesp. chopped fresh mixed herbs, such as parsley, chives and dill Place the potatoes in a pan of boiling salted water, cover and simmer for 15 20 minutes or until tender. Meanwhile, place the milk in a small saucepan with 225ml of the cream and the bay leaf. Add the fish fillets and poach for 3 5 minutes until just tender. Transfer to a plate with a fish slice and set aside until they are cool enough to handle, then flake into bite-sized chunks; discarding the skin and any bones. Strain the poaching liquid through a sieve into a jug. Melt 50g butter in a large non-stick pan. Add the onion and cook gently for 4 5 minutes until softened but not coloured, stirring occasionally. Add in the flour and cook for 2 minutes, stirring continuously. Pour in the white wine and allow to reduce, then add the reserved poaching liquid, a little at a time, whisking continuously after each addition. Reduce the heat and stir in the leeks. Simmer gently for 6 8 minutes until the leeks are softened and the sauce has slightly reduced and thickened, stirring occasionally. Stir in the herbs and prawns and season to taste. Drain the cooked potatoes and return to a pan for a couple of minutes to dry out, shaking the pan occasionally to prevent the potatoes sticking to the bottom. Mash the potatoes. Beat in the remaining butter and cream. Season to taste. Lightly butter an ovenproof dish that is at least 30cm in diameter and add a couple of tablespoons of the sauce. Scatter over the poached fish, then spoon the remaining sauce on top to cover completely. Allow a light skin to form, then carefully spread over the mashed potatoes to cover completely. Smooth over with a palette knife and fluff up with a fork. Grill until completely heated through and the potato is bubbling and golden. Serve straight from the dish onto warmed plates at the table. Experiment with a combination of fish, but don t be tempted to use more than half the quantity of smoked fish. Smoked Mackerel Pâté This pate is great as a starter, or for serving on canapés. It is also perfect as a quick and easy snack served on hot toast. Time 5 mins serves 4 450g smoked mackerel fillets 75g cream cheese 75g crème fraîche 1-2 tablesp. creamed horseradish Dash of Tabasco sauce Juice of ½ a lemon Salt and freshly-ground black pepper To serve: Selection of crackers and celery sticks Remove the skin from the mackerel fillets and discard any bones, then break up the flesh into a bowl. Add the cream cheese, crème fraîche, one tablesp. of the horseradish, the Tabasco sauce and lemon juice. Mix thoroughly until well combined, then taste and add the remaining horseradish, if liked. Season and transfer to a serving bowl. Set the bowl of smoked mackerel pâté on a platter and add a selection of crackers and celery sticks to serve. Also delicious made with smoked trout or smoked salmon instead of mackerel.
Christmas Cookbook page 10 Roast Leg of Lamb with Honey Orange Glaze and Port and Mint Dressing A really tasty roast with very little effort involved. A great choice for special meals over Christmas. Time 2 hours serves 8 10 1 leg of lamb, trimmed 3 cloves garlic, cut into slivers Few sprigs of rosemary 2 onions, roughly chopped 1 head of garlic, cut in half 2 cloves garlic, crushed to a paste with some salt Rind of 1 orange 2 tablesp. runny honey 2 tablesp. olive oil Glass of white wine and water Port and Mint Dressing 4 tablesp. redcurrant jelly Juice of 1 orange Dash of port Few sprigs of mint Set the oven Gas Mark 6, 200 C (400 F) Make about 10 incisions in the lamb. Push a sliver of garlic and a sprig of rosemary into each incision. Place the lamb in a roasting tin with the onions and head of garlic. Mix the crushed garlic, orange rind, honey and oil, spread over the lamb. Roast for 30 minutes. Then add the wine and water to the tin. Reduce the temperature to Gas Mark 4, 180 C (350 F), cook for another hour for pink lamb. Remove from the tin and leave to rest for 15 minutes. Keep the garlic to serve with the lamb. Strain the juices, add a dash of wine and a tablespoon of redcurrant jelly. Boil it up to make a jus, add a knob of butter and taste for seasoning. Gently heat the dressing ingredients. Add a little lemon juice if it is too sweet. Serve warm with the sliced lamb. The best way to know if the lamb is cooked is to use a meat thermometer. This will eliminate guesswork. Have a happy Christmas with a real Christmas tree For more information and recipes, contact: Bord Bia, Clanwilliam Court, Lower Mount Street, Dublin 2 Tel: (01) 668 5155 Fax: (01) 668 7521 Web: www.bordbia.ie