Jersey’s International Christmas Recipe Cards
Bûche de Noël
250g dark chocolate
Icing sugar (for decorating)
Ingredients for the filling
400ml double cream
Ingredients for the ganache
125g unsalted butter
225g golden icing sugar
25g cocoa powder
1 tbsp milk
About the recipe
The traditional cake is popular in France and represents the age old practice of burning a yule log on Christmas Eve, a custom that dates back centuries, symbolising light, warmth and bringing people together in celebration.
Method
1. Pre-heat the oven to 200°C. Line a Swiss roll tin with butter and baking paper.
2. Separate the egg yolks and whites and place in two separate small bowls.
3. Get a large mixing bowl and add the caster sugar and yolks to the bowl. Whisk until the mixture is pale and thick.
Melt the chocolate in a small saucepan, while stirring add 4 tbsp of cold water to the chocolate and continue to stir.
5. Pour the melted chocolate into the bowl with the whisked egg yolks and sugar.
6. In another bowl whisk the egg whites until stiff peaks form. With a tbsp mix a spoonful of the whisked egg whites into the chocolate mix, then fold the remaining into the mix.
7. Pour the mixture into the tray and bake for 13 minutes. Set aside until cool.
8. On your baking surface, set baking paper flat on the surface and tip the roulade onto the paper. Carefully remove the tin and peel away the paper used to layer the tin.
9. Whip the double cream until thick whisks appear. Spread the whipped cream over the top layer of the roulade.
10. Starting at the long side opposite, grab the paper underneath to help roll the cake towards you. Once in a roll shape gently transfer the roulade onto a large plate.
11. For the ganache, sift the sugar and cocoa powder into a medium mixing bowl with the butter. Add the milk and continue to stir.
12. Once the ganache is thick and smooth spread it over the roulade. Use a fork to create the log effect and place in the fridge until ready to serve. For the final finish dust with icing sugar.
With thanks to photographer Glen Perotte and Chef V (Vilança Rodrigues) of the Savoy Hotel, who created, styled and shot this mouthwatering image with sensitivity and precision.
Lé Podîn d’Noué
225g Jersey butter
225g light brown sugar
4 eggs
100g raisins and/or currants or mixed fruit
1 tsp grated nutmeg
1 tsp apple brandy or cognac
About the recipe
This particular Christmas pudding recipe originated in Jersey and is created each year by the National Trust of Jersey. The Trust organises events, such as the annual Christmas pudding stirring where members of the community can go to 16 New Street to interact with local actors who reenact Jersey’s past, including baking Lé Podîn d’Noué. Unlike traditional British Christmas pudding, the Lé Podîn d’Noué isn’t flamed due to having a more open texture. Traditionally, this dish would be served alongside Jersey cream or white sauce made instead whole milk with a drop of brandy.
Start by mixing the flour, breadcrumbs and butter together. If the butter is hard, you’ll need to soften it up by rubbing it into the flour before adding the breadcrumbs.
2. Next add in the sugar, eggs, fruit and grated nutmeg until you’ve achieved a smooth consistency.
3. Add the apple brandy or cognac to the mixture and stir well.
4. Transfer the mixture into a greased pudding bowl, cover well and steam for 2 hours.
5. Place on a large plate. The pudding can be served straight away.
With thanks to photographer Glen Perotte and Chef V (Vilança Rodrigues) of the Savoy Hotel, who created, styled and shot this mouthwatering image with sensitivity and precision.
Barszcz czerwony
1 clove minced garlic
2 tbsp fresh lemon juice
1 tsp sugar
Pinch of salt & pepper
About the recipe
Barszcz czerwony is a sour, aromatic beetroot soup with a deep red colour. The soup is made with fermented beetroot juice and is traditionally served on Christmas Eve at the start of the celebratory meal.
Preheat the oven to 200°C. Wrap each beat in tin foil and place on a baking tin. Next place them in the oven for 35 minutes, or until tender.
3. Ensure the beets have cooled to handle, then begin peeling and slicing them into thin strips.
4. In a medium saucepan, bring the vegetable stock to boil. Next add the cut beets, clove garlic, lemon juice, sugar, salt and pepper. Stir well and simmer for 10 minutes.
5. Finally serve in your chosen bowl alongside bread or Mushroom Pierogi (see additional recipe card).
With thanks to photographer Glen Perotte and Chef V (Vilança Rodrigues) of the Savoy Hotel, who created, styled and shot this mouthwatering image with sensitivity and precision.
Mushroom pierogi
1 white onion (chopped)
Pinch of salt & pepper
1 tbsp butter
Spinach (optional for green colour)
Ingredients for the pierogi dough
360g flour
120ml warm milk
175ml warm water
2 tbsp butter
Method for the filling
1. Place dry porcini mushrooms into a pot and cover with water. Bring to boil and cook for 1 hour.
2. Once boiled, place the mushrooms in a colander and wash well with running water before setting them aside.
3. Heat up the butter in a frying pan and add the chopped onion, cooking until the onion appears translucent. Add the button mushrooms to the pan and season with salt and pepper. Cook for a further 15 minutes or until the mixture is soft and fully cooked.
4. Take the combination off the heat and place the mixture into a food processor, add the porcini mushrooms and pulse a few times. Avoid over pulsing as you don’t want the mixture to turn into a paste.
5. Set aside and move onto the pierogi dough.
Method for the pierogi
In a pan heat the butter until melted. Attach a dough hook to your mixer. Add the flour, melted butter and warm milk and set the mixer on a low speed.
3. Gradually add the warm water, and keep on the mixer until the dough reaches an elastic consistency.
4. Turn the mixer off and cover the bowl with cling film and leave to rest for 30 minutes.
5. Divide the dough into four pieces, avoid the dough sticking to the surface by using a little bit of flour. Take a quarter of the dough from each piece and using a rolling pin, roll each of the pieces until flat. You should have about 15 in total.
6. To assemble, get a shot glass and cut a circle using the top end as your guide to create a 1.5 inch diameter circle. Do this step for each of the dough pieces.
7. For each piece, place half a tsp of the mushroom filling in the middle. Next wet one half of the circle and fold to the dough, ensuring that each side of the circle sticks together. Stick them together to create an ‘ear’ shape dumpling.
8. Bring a large saucepan of water to boil, add salt and dumplings (no more than 10 at a time), and boil for roughly 2 minutes.
9. Remove the dumpling from the saucepan and allow to dry on a cooking board before serving with the Barszcz czerwony.
With thanks to
photographer Glen Perotte and Chef V (Vilança Rodrigues) of the Savoy Hotel, who created, styled and shot this mouthwatering image with sensitivity and precision.
Sarmale
Method
1 large pickled cabbage (or fresh cabbage,
500g ground pork (or a mix of pork and beef)
100g smoked bacon, diced
1 large onion, finely chopped
100g rice, rinsed
2 tbsp tomato paste
1 tsp dried thyme
Salt & pepper to taste
1-2 bay leaves
Fresh dill, chopped (for garnish)
Sour cream (for serving)
About the recipe
Sarmale is a traditional meal enjoyed throughout Romania. This delicacy has a distinctly Balkan influence, potentially originating in Turkey (Sarmale coming from the Turkish sarmak, which translates to ‘roll’), and is a staple dish throughout many Romanian families. The meal can be served year-round but plays a key role during celebratory feasts such as Christmas, New Year, and weddings.
1. If using pickled cabbage, separate the leaves and rinse them to reduce saltiness. If using fresh cabbage, blanch the leaves in boiling water to soften.
2. In a skillet, cook the diced bacon until it releases fat. Add the chopped onion and sauté until golden. Remove from heat.
3. In a large bowl, mix the ground meat, rice, sautéed onion, bacon, tomato paste, thyme, salt, and pepper.
4. Take a cabbage leaf and place a small amount of filling on one end. Roll tightly, tucking in the edges to form a roll. Repeat with remaining leaves and filling.
5. In a large pot, layer some leftover cabbage leaves at the bottom, then arrange the rolls, adding bay leaves in between layers.
6. Add enough water to cover the rolls. Bring to a simmer, then cover and cook on low heat for 2-3 hours.
7. Serve warm, garnished with fresh dill and a dollop of sour cream on the side. Traditional and delicious!
With thanks to photographer Glen Perotte and Chef V (Vilança Rodrigues) of the Savoy Hotel, who created, styled and shot this mouthwatering image with sensitivity and precision.
Bacalhau da Consoada
serves: 4
prep: 20 minutes plus 24 hours (soak cod)
cook: 25 minutes
Ingredients
1kg salted cod (bacalhau)
1kg potatoes, peeled and cut into chunks
4-5 large carrots, sliced
4-5 hard-boiled eggs, peeled and halved
2 large onions, thinly sliced
3-4 garlic cloves, minced
1-2 bay leaves
Olive oil, as needed
Fresh parsley, chopped (for garnish)
Black olives (optional)
The cod needs to be soaked for 24 hours, ensuring the water is changed several times.
About the recipe
Bacalhau da Consoada is rooted in the seafaring traditions of Portuguese history as it made an ideal staple for long sea voyages. Religious and festive occasions in Portugal often feature cod dishes as a centrepiece, such as Christmas Eve when families traditionally come together with a celebratory meal.
Method
1. Soak the salted cod in cold water for 24 hours, changing the water 3-4 times to remove excess salt.
2. In a large pot, boil the potatoes and carrots until tender. Drain and set aside.
3. In a separate pot, place the soaked cod with bay leaves and bring to a gentle simmer for about 10 minutes. Drain and set aside.
4. In a skillet, heat a generous amount of olive oil over medium heat. Add the sliced onions and minced garlic, and sauté until softened and lightly golden.
5. In a large serving dish, layer the potatoes and carrots, then add the cod on top. Pour the onion-garlic mixture evenly over the dish.
6. Arrange the hard-boiled eggs around the dish, garnishing with fresh parsley and black olives if desired.
7. Serve with additional olive oil on the side.
With thanks to photographer Glen Perotte and Chef V (Vilança Rodrigues) of the Savoy Hotel, who created, styled and shot this mouthwatering image with sensitivity and precision.
Glazed gammon
serves: 6-8
prep: 15 minutes
cook: 1 hour 35 minutes
Ingredients for the gammon
2kg boneless gammon joint
500ml chicken stock (enough water to cover the meat)
2 dried bay leaves
4 cloves garlic, sliced
Thumb-sized piece of fresh ginger, quartered
6 black peppercorns
3 sprigs fresh thyme
3 carrots, washed and cut into chunks
1 stick celery, sliced
Additional ingredients
30 whole cloves
1 garlic bulb
Apple or pear slices (optional)
Ingredients for the glaze
45ml honey
30ml Dijon mustard
15ml soy sauce
Thumb-sized piece fresh ginger, finely grated
Juice of half an orange
About the recipe
Many traditions originated with early European settlers in South Africa, particularly Christmas traditions brought in by Christian missionaries and settling families. While many South Africans enjoy a variety of festive feast foods, gammon has a longer shelf life and benefits from being served both hot and cold, useful for a Christmas that falls in the middle of hot summer.
Method
1. Place the gammon into a large pot, cover with the stock and water. Add the bay leaves, garlic, ginger, peppercorns, thyme, carrots and celery.
2. Bring to the boil and simmer for 1 hour 15 minutes until cooked. Remove from the stock and leave to cool slightly. Preheat the oven to 200°C.
3. Use a small knife to remove the rind from the gammon, leaving on as much fat as possible. Score the fat in a diamond (criss cross) pattern and push a clove into each diamond section. Make sure you have enough cloves. Cut the garlic bulb in half.
4. In a bowl, mix all the ingredients for the glaze together and brush the glaze liberally over the fat later with the whole cloves.
5. Place the joint in a roasting tin with the halved garlic bulb and roast for 25 minutes until sticky and crisp round the edges. Serve with glazed and pan-fried apple or pear slices.
With thanks to photographer Glen Perotte and Chef V (Vilança Rodrigues) of the Savoy Hotel, who created, styled and shot this mouthwatering image with sensitivity and precision.
Christmas cake
makes: 15
prep: 20 minutes
cook: 4 hours
Ingredients
4 eggs
2 tbsp black treacle
2 tbsp brandy
Grated rind of 1 orange and 1 lemon
Half tsp mixed spice
Half tsp cinnamon
Half tsp ground nutmeg
340g raisins
340g sultanas
225g currants
112g glacé cherries
112g chopped almonds
113g mixed peel
225g soft brown sugar
170g butter
225g plain flour
Ensure the fruit is soaked in a bowl with 5 tbsp of brandy and rum for at least 24 hours prior to baking.
About the recipe
While the fruity Christmas cake is a tradition adopted across many countries, it is central to Irish festive celebrations. Spices and dried fruit in the recipe represent the exotic gifts brought by the 3 Wise Men. Many families have their own recipe variations, which are passed down through the generations. This specific recipe was supplied to us by Anne Holdridge from Jersey’s Irish Society.
Method
1. Preheat the oven to 140°C.
2. Grease a baking tin with a little butter or oil, then line with baking/grease proof paper. For additional protection, prepare a collar of folded brown paper to fit around the tin and about 2 inches above.
3. In a large bowl mix the butter and sugar together until a creamy texture is achieved.
4. Next add the treacle, grated rind and spices to the bowl and beat the mix together.
5. Gradually add the flour and eggs one at time and stir until all the ingredients have been well mixed.
6. Finally combine the fruit and brandy in the bowl and stir well.
7. Tip the mixture into the tin and smooth the surface. Bake for 1 hour in the center of the oven. Then bake for a further 3 hours reducing the temperature to 130°C.
8. Check the cake’s progress before the final hour is up to ensure the fruit isn’t getting too brown, in which case place a loose sheet of grease proof paper of the cake for added protection.
9. Remove from the oven and leave to cool before enjoying.
With thanks to photographer Glen Perotte and Chef V (Vilança Rodrigues) of the Savoy Hotel, who created, styled and shot this mouthwatering image with sensitivity and precision.
Roast turkey & trimmings
serves: 8
prep: 40 minutes
cook: 3 hours 30 minutes
Ingredients
12lb whole turkey
341ml water
5 tbsp butter
170g dried stuffing mix
220g chopped celery
60g chopped onion
4 slices toasted white bread
(torn into small pieces)
Salt & ground black pepper
2 tbsp vegetable oil
About the recipe
There is documentation of turkeys being imported into the UK in the early 16th century, and Henry VIII was apparently the first British monarch to enjoy turkey on Christmas Day. By the Georgian era turkey was almost as popular as goose and would be eaten at Christmas quite frequently. However, it wasn’t until the Victorian era when turkey finally began to become the most eaten meat at Christmas.
Method
1. Ensure the oven is pre-heated to 175°C.
2. Remove and discard the turkey giblets. Next pat the turkey dry with a paper towel and place in a shallow roasting pan.
3. Mix the water and 4 tbsp of the butter into a medium saucepan and bring to boil.
4. Add the stuffing mix to the pan and remove from the hob to rest for 5 minutes.
5. Melt the remaining butter into another medium saucepan. Add the celery and onion, and stir until tender. Then transfer to the stuffing mix.
6. While remaining off the hob, add the toasted bread pieces and salt/pepper to the mixture and stir well.
7. Using a wooden spoon, begin to stuff the turkey until there’s no more stuffing mix left.
8. Lace the outside of the turkey with vegetable oil and loosely cover it with aluminum foil.
9. Place the turkey in the oven and leave for 3 hours 30 minutes. Remove foil during the last 30 minutes of cooking to brown the bird.
10. To ensure the turkey is fully cooked you can use an instant-read thermometer. Insert the thermometer into the thickest part of the thigh which should reach 85°C, and into the interior of the stuffing, which should reach 70°C.
With thanks to photographer Glen Perotte and Chef V (Vilança Rodrigues) of the Savoy Hotel, who created, styled and shot this mouthwatering image with sensitivity and precision.