Thursday, 20 December 2012

Christmas buffet - the main course


Lets face it we have all been to buffets and left hungry. I wanted to create a menu where that was not the case, especially in winter we want hearty yummy food to keep us warm. When we filmed the show we served all of the course at the same time for visual impact (a little telly insight there for you). If you were creating this for your party at home I would suggested staggering the courses. Using the pork mince as opposed to a joint of meat is a great way to save money. It is essentially a large sausage roll, but keep that quiet saying en croute is fancy and still accurate. I would aske you to follow the recipe for short crust pastry I have shared before but I will be doing a pastry post on here tomorrow. We served 2 of these, below is the recipe and measurements for one. Just wait, this one is really easy!

THE MAIN COURSE

Pork En Croute
 
you will need;
 
1 Portion of my short crust pastry
750g Pork mince
200g black pudding
4 onions finely chopped
3 tsp dried sage
1 tbsp mustard
salt and pepper
 
method;
  1. Mix all of your ingredients in a bowl.
  2. Roll out your pastry 1/4 inch thick. Encase your pork mixture.
  3. Glaze your pastry.
  4. Bake at 200C for 1 hour. Keep your pastry covered for the first hour so that it does not get too brown.
 
IMPORTANT NOTE - Keep your pork en croute raised on a rack in the tray as lots of juices will run from the meat and it will make your pastry soggy and we DON'T want soggy pastry.
 
 
Braised red cabbage
 
you will need;
 
2/3 red cabbages depending on size (sliced)
300ml red wine vinegar
100 g caster sugar
6 red onions (sliced finely)
2 cooking apples (cored, peeled and sliced)
 
method;
  1. Mix all of your ingredients together in a large saucepan.
  2. Cook on a really low heat for 2 hours, stirring every so often. The cabbage will be really soft. Serve warm.
 
Take Care and Happy Holidays
Nicolette xo

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