The big day is coming, but if you’re anything like me, you'll be playing host to friends and family well past December 25. There’s also the big night at Hogmanay to think about too.
If you’re entertaining and looking for some easy, and seasonal, recipes, some of Scotland’s best chefs have shared their favourite go-to dishes. From easy oysters to a decadent chocolate cake, there’s something for all.
There’s also the big night at Hogmanay to think about too. If you’re entertaining and looking for some easy, and seasonal, recipes, some of Scotland’s best chefs have shared their favourite go-to dishes. From easy oysters to a decadent chocolate cake, there’s something for all.
There’s also the big night at Hogmanay to think about too. If you’re entertaining and looking for some easy, and seasonal, recipes, some of Scotland’s best chefs have shared their favourite go-to dishes. From easy oysters to a decadent chocolate cake, there’s something for all.
Roberta Hall-McCarron has shared this easy oyster recipe, and said: “Sweet, sharp, striking. A well-dressed oyster is a great way to start any meal and it will never fail to impress your guests.”
Serves 4
Ingredients:
Method:
Peel and cut the core out of the apple, then cut into small dice. Spoon a teaspoon of apple dice on top of each oyster, followed by a teaspoon of blackberry vinegar.
Add three drops of rapeseed oil onto each oyster. That's it. Enjoy!
Chef, restaurateur and hospitality consultant Jason Wright from Lost Shore Surf Resort has this recipe for festive ham. He said: “Two hours in the oven and you have a glazed wow moment for the main event followed by cold ham for days. Infusing the Christmas classic with the spicy-sweet kick of gochujang, a Korean red chilli paste.”
Ingredients:
Method
Preheat the oven to 180°C fan. For gochujang glaze, combine ingredients in a saucepan, bring to the boil, and blend smooth with a hand blender then set aside.
Place the gammon joint into a large, lidded saucepan, cover with cold water and bring to the boil over a high heat.
Drain the water from the saucepan, add fresh cold water, the onions, carrots, celery, bay and peppercorns and bring to the boil once more.
Reduce the heat, cover with a lid and simmer the gammon and vegetables gently for 20 minutes per 500g (If your pan is not quite large enough to cover the joint completely, turn the gammon over halfway through the cooking time, let’s face it we all don’t ever have a pan big enough.)
Remove the gammon from the water and set aside to cool for 15 minutes.
Use a small sharp knife to cut around the gammon rind. Run the knife under the rind around the edge of the gammon. Run your thumb underneath the rind and above the fat to separate edges all the way around.
Starting from the widest edge, gently pull back rind to remove. if it doesn’t come off easily use your knife to cut all the rind off leaving as much fat as possible.
Score fat in straight lines at 2cm intervals – do not cut deeply or the fat will spread apart during cooking.
Place the gammon into a foil-lined roasting tray, ensuring that the sides of the foil
come halfway up the joint to contain any roasting juices.
Brush with glaze. Bake gammon, brushing with glaze frequently, and rotating pan, until deep golden (1½-2 hours).
The gammon is ready when the fat on top is glossy and golden red. Cover loosely with foil if the top begins to look too brown. Remove the gammon from the oven and set aside to rest for 15 minutes before carving.
Pour any juices that have collected in the kitchen foil into a small pan, and warm through gently.
Carve the gammon, serve on a large platter and spoon over the warmed juices.
Carina Contini has shared this recipe for one of the best Christmas condiments that shouldn’t be made just for the 25 December.
She said: “This can easily be prepared a few days in advance. I love the colour of this sauce in a pretty jar on the table and I love the sweetness. Delicious, homemade and an opportunity to show off.”
Ingredients:
Method:
Place all the ingredients in a saucepan and simmer for 5 - 7 minutes until half the cranberries have burst. Cool.
Remove the cinnamon and cloves. I like to leave the star anise as it looks pretty on the table. Transfer to your fanciest bowl when you wish to serve. This will last for up to five days in the fridge.
David Smith, head chef at the Dipping Lugger in Ullapool has shared this easy, decadent chocolate cake recipe.
Ingredients:
Method:
Liberally butter and flour a 20cm springform cheesecake tin and leave it in the fridge for 10 minutes.
Switch your oven on to 180°C.
In a stand mixer, whisk together the butter and sugar until light and fluffy.
Slowly add the eggs one by one until incorporated.
Slowly pour your chocolate into the mixer bowl.
Add the flour, but use a spatula to incorporate it to keep the mixture light.
Take the batter and add it to the tin, and spread it out to make sure the mix is even.
Bake in the oven for 22-25 minutes.
Remove from the oven and leave to one side for at least a couple of hours to allow it to set.
Serve and enjoy with some ice cream or creme fraiche.
