Fascinating Food - Christmas -The Sauces
Fascinating Food – Cooking the Perfect Christmas Dinner – The Sauces
A Christmas Lunch can be ruined by one simple thing, the dryness of the meat. Creating a festive sauce is always a perfect was to make sure that even if the Turkey turns out dry, there are many flavourful sauces you can quickly rustle up to soften your taste buds.
A traditional Christmas dinner will include:
· Turkey with Gravy.
· Stuffing.
· Sauces.
· Roast Potatoes and Brussels sprouts.
· Festive Deserts.
In this article I will explore a range of different festive sauces!
All about Festive Sauces
A festive sauce is always a must with a Christmas dinner. Making them at home is very easy and simple, and the best thing is they can be made ahead of time! After all you don’t need any more hassle when cooking the Turkey, Roast potatoes, Brussels sprouts, stuffing and preparing the mince pies!
The most common sauces are the cranberry and the bread sauce; but there are many more you can always try! There really is no right and wrong choice. I would only recommend if you are going to try something different try and make a more familiar sauce as well.
Cranberry sauce (serves 8)
Ingredients:
Juice of one orange
Zest of ½ an orange
210g of castor sugar
450g fresh cranberries
2 Tablespoons port
1) Put the orange juice and the sugar into a small pan.
2) Heat gently and stir until the sugar has dissolved.
3) Add the cranberries, and bring to a simmer.
4) Cook until the cranberries start to pop.
5) Stir continuously and stop cooking when the sauce looks a little to liquid.
6) Add the port and the lemon zest.
7) Let the liquid cool, and continue to mix.
8) When cold, it is ready to be refrigerated or served!
Bread sauce (serves 8)
Ingredients:
1 small onion
5 cloves
A bay leaf
500ml whole milk
115g white breadcrumbs
1 tablespoon clotted cream (Optional)
Grated Nutmeg
Cayenne Pepper to serve
1) Cut the onion in half and push the cloves in.
2) Add the onion, milk and the bay leaf into a small pan and gently bring to a simmer.
3) Turn the heat off but leave to infuse for at least an hour.
4) Remove the onion, bay leaf and cloves and gently heat the milk.
5) Add in the breadcrumbs, heat and stir until the texture is perfect for yourself.
6) Add in the cream (optional), and season with salt pepper and nutmeg.
7) Can be refrigerated, but serve warm.
8) When cold, it is ready to be refrigerated or served!
Apple & Mint Sauce (Best served with Pork, serves 8)
Ingredients:
6 large granny smith apples (peeled, cored, and coarsely chopped)
160ml sweet white wine
2 tablespoons caster sugar
3 teaspoon finely chopped fresh mint
1) Place the apples, wine and sugar into a saucepan.
2) Stir over a low heat until the sugar dissolves.
3) Increase the heat to high and bring to a boil.
4) Turn the heat low and stir occasionally for ten minutes until the apples are soft.
5) Allow to cool for five minutes.
6) Use a food processor to blend the food until it’s pureed.
7) Transfer to a storage / serving dish and add the mint. Stir until combined.
8) Refrigerate or Serve.
Tartare sauce
Ingredients:
2 egg yolks
1 teaspoon mustard (Dijon)
1 cup Olive Oil
1 tablespoon white wine vinegar
2 tablespoons finely chopped gherkins
1 tablespoon finely chopped capers
1 tablespoon finely chopped parsley
1 tablespoon lemon juice
1) Combine the egg yolks with the mustard in a bowl.
2) Add the oil in slowly, whilst whisking constantly.
3) Continue to whisk until thickened.
4) Add the remaining ingredients and stir.
5) Cover and refrigerate for at least six hours before serving.
6) Use a food processor to blend the food until it’s pureed.
7) Transfer to a storage / serving dish and add the mint. Stir until combined.
8) Refrigerate or Serve.
Green Peppercorn Gravy (2 cups)
Ingredients:
40g Butter
2 finely chopped eschalots
¼ cup drained whole green peppercorns
¼ cup red wine
2 tablespoons plain flour
1 ½ cups beef stock
1) Melt the butter into a saucepan over a medium heat.
2) Add the eschalots, cook for three minutes whilst stirring.
3) Add pepper and wine and simmer until the liquid has almost evaporated.
4) Add the flour, cook for a further two minutes whilst stirring.
5) Gradually stir in the stock, and bring to a boil.
6) Reduce the heat then let simmer for five minutes.
