Before you all shout “it’s much too early to think about Christmas”, I agree with you. Except when it comes to cooking. There are things you can prepare to get ahead and things you simply must make weeks, or even months, beforehand.
For me the Christmas/New Year period is not really a time for trying out new recipes. It gets so busy with the house full and lots of comings and goings that I prefer to stick to tried and tested recipes. We all have our traditions and my family is no exception; our Christmas Eve and Christmas Day meals do not vary much from year to year. Then for a few days after that most meals comprise leftovers in some form or other. During the whole Christmas period last year there were never fewer than 5 of us in the house and most days we were 7 or 8 with a maximum of 12 of us sitting round the table for the Christmas turkey. In recent years we’ve also stayed at home on New Year’s Eve instead of going to a party and I’ve cooked a special dinner. One year I splashed out on a whole beef fillet which was so popular it has now become our traditional New Year’s Eve meal.
Last year I told you about my Christmas cake and Christmas pudding and I wrote a post about the Norwegian apple cake we always have on Christmas Eve. In the coming weeks I plan to write up a few more of my Christmas recipes and tell you how I’ve adapted them for Aga cooking. I’m starting with braised red cabbage because it’s a delicious accompaniment to many winter dishes and there’s no reason you shouldn’t cook and enjoy it right now. It also freezes brilliantly: I nearly always do this and then defrost it and zap it in the microwave on the day I plan to serve it. This recipe is based on one by Delia Smith.
Braised Red Cabbage
(Pre-heat conventional oven to 150ºC)
- 1 red cabbage
- 1 cooking apple, peeled, cored and chopped
- 1 onion, chopped
- 1 clove garlic, peeled and finely chopped
- About ¼ of a whole nutmeg, grated
- About ¼ tsp ground cinnammon (optional)
- About ¼ tsp ground cloves (optional)
- 3 tbsp brown sugar
- 3 tbsp red wine vinegar
- 10 g butter
- Salt and pepper
- Remove the outer leaves from the cabbage, quarter it and remove the hard stalk
- Shred each quarter but not too finely
- Place the cabbage in a casserole and mix in the apple, onion, garlic, sugar, salt, pepper, nutmeg and other spices if using.
- Pour over the wine vinegar and dot with the butter
- Cover with a lid and place it in the simmering oven for at least four hours; as ever though, it will come to no harm in your Aga if left for longer than that. (Conventional oven: 1½ to 2 hours.)
- Take it out and give it a stir every now and then. It is done when it is tender
Take one red cabbage
And a cooking apple, garlic, onion, nutmeg…
Cut in half then quarter
Add spices, seasoning, apple, onion, garlic, sugar, red wine vinegar
Dot with butter
Four hours later…
My New Year wishes are, I trust, better late than never. So that’s it for another year and we can get back to normal, whatever “normal” is. The tree has been taken down and is currently awaiting collection in our front garden; all the decorations have been stored away in the spare room cupboard; and Sons 1 and 2 have returned to work, in Cambridge and London respectively. It was so lovely to have them at home, sometimes with and sometimes without the girlfriend of one and the fiancée of the other, and although I should be used to it, I always feel a little sad when they’ve gone; not too sad, mind, because, as my mother says, if your children are happy to leave home, then you have probably done a good job as a parent. Son 3 stayed on for an extra couple of days which softened the blow, as much for his younger brother as for their parents. We all love films but Son 3 is the proper film buff of the family and at his suggestion we sat down on Monday evening to watch Singin’ in the Rain. I hadn’t seen it for years and had forgotten just how marvellous it is and what a wonderful actress the late Debbie Reynolds was: RIP. He returned to London with his dad yesterday, leaving youngest son and me, and Granny in her flat downstairs, in a very quiet house until the weekend.
Before he left I borrowed one of his Christmas presents to make supper: the book Fresh India by Meera Sodha, which is on the bestseller lists. Having eaten so much meat over Christmas we were all craving meat-free dishes and the aubergine and pea curry fitted the bill. The last thing I need is another cookbook but if this recipe is anything to go by, I might be adding this book to my birthday wish list.
Aubergine and Pea Curry
- 5 tbps rapeseed oil
- 1 teaspoon cumin seeds
- 2 large onions finely chopped
- 6 cloves of garlic, crushed
- 4 large ripe tomatoes, chopped
- 1 1/2 tbsps tomato purée
- 1 1/2 level tsps salt
- 1 1/4 tsps chilli powder (unless like mine, yours is very hot, in which case use less)
- 1/2 teaspoon ground turmeric
- 1 teaspoon sugar
- 4 medium aubergines 1.2kg, chopped into 3cms cubes
- 100g (I used 200g) peas (fresh or defrosted)
- Put the oil in a wide-bottomed lidded pan on the simmering plate (conventional hob: medium heat). Once hot, add the cumin seeds and stir for 30 seconds. Add the onions and stir to coat in the oil. Cook (in the simmering oven) for 15-30 minutes until translucent but not brown. Add the garlic and stir-fry for a couple of minutes
- Add the tomatoes and purée and cover with a lid. Leave to cook for 5 minutes (or longer in the simmering oven), then add the salt, chilli powder, turmeric and sugar and cook for a further couple of minutes
- Now add the aubergines, coating the pieces with the masala, pop the lid back on the pan and cook for around 10 minutes (or longer in the simmering oven). You want the aubergines to be tender and soft with little or no water running from them. If they’re watery or not yet tender, they may need another few minutes’ cooking
- When they’re cooked, add the peas and cook for a couple of minutes.
- Serve with hot chapattis or plain boiled Basmati rice
- I used one of those large round aubergines from Natoora. It weighed 620g and I was worried it would not be enough but it was plenty. Am therefore a little baffled by the aubergine quantity recommended in the book. Would it not have led to a very dry curry?
- Also: I only used 5 cloves of garlic and 1 large onion.
Apologies that I don’t have a photo of this dish (but then nor does the book!). Instead here are a few photos of our Christmas.
Our Norwegian Christmas Eve
Delia’s cranberry and orange relish
This post is not about telling you how to make mince pies. To be perfectly honest, as I may have mentioned before, I don’t rate my pastry-making skills and would not presume to pass on any tips, because you are probably all much better at it than me.
That is not to say that I don’t enjoy having a go. What is more, there’s nothing like making mince pies for getting into the festive spirit and family and friends do appreciate homemade ones. One of the reasons I’ve made a few in the last week is that I found a big jar of Waitrose mincemeat in my cupboard with a “best before” date of December 2016. You see? I don’t even make my own mincemeat!
For the pastry I use this excellent Xanthe Clay recipe. Sometimes I make “closed” pies (see above) and sometimes I cut out pastry stars to place on top (see below). I always brush with egg and sprinkle with caster sugar. I fancy making some with an almond crumble topping one day. I bought some like that at Bristol’s wonderful Hart’s Bakery yesterday and would love to try to emulate them. But that’s for another day.
In the Aga
Mince pies bake very quickly in the Aga roasting oven. Place your tray of pies on the grid shelf on the fourth rung of the oven. They will be done in 15 minutes at the most. The oven is hotter at the back and on the side nearest the centre, so I turn the tray round halfway through the cooking time.
Cut out stars to place on top
Brush with beaten egg and sprinkle with caster sugar
Bake until golden brown
As I confessed in my recent Christmas Cake post here I don’t always do a homemade Christmas pudding. After writing that, it struck me that this was really very lazy of me. “Call yourself a cook?” I asked myself, and resolved there and then to make one this year and every year. Honestly, it’s so incredibly easy and quick to make and doesn’t involve sophisticated baking skills.
The first thing you need to do is find a recipe. I’m not going to give you one here because you probably all have at least one. And if you don’t, there’s the Internet, which is where I found mine: it’s this one by Bertinet’s in Bath. I hadn’t made it before this year but had bought Bertinet’s puddings in the past which had gone down very well, so I’m confident this one will be delicious. I’ve also made Delia’s pudding (pretty sure you’ll find it online if you haven’t got her wonderful, and in my case much used, Christmas book) and one by the great Nigel Slater. My preference will always be not to mess about with the recipe and to stick to traditional ingredients, but if you fancy trying something a bit different, there are plenty of suggestions out there. For me, part of the beauty of preparing the Christmas meal is that it is the same (more or less) every year. With all that’s going on at that time of year, and the many tasks that need to be done, it takes the pressure off if you are not having to think up a new, imaginative menu on top of everything else.
So back to my pudding. You will see from the photos that I could not fit all my mixture in the recommended 2 pint size basin and ended up with an additional small pudding; I intend to give this as a gift to the hostess of a party we’ve been invited to. Before putting the puddings in the fridge for some hours (as recommended by Mr Bertinet) I placed a circle of greaseproof paper on top of each one.
As for the steaming, it really couldn’t be easier than in the Aga. Cover both puddings in clingfilm and then take a saucepan which holds the pudding basin and make sure you can fit the lid on. Place the pudding in it and pour in water about half way up the basin. Bring this to the boil on the boiling plate and then simmer on the simmering plate for 30 minutes. Check the water level, put the lid on or cover with foil and place in the simmering oven to “steam” for 12 hours or overnight. I left mine (both of them) while I slept on Sunday night and we came downstairs on Monday morning to a heavenly Christmas-y aroma.
Leave the pudding to cool in its clingfilm. I then wrapped mine in muslin and tied it with string as you can see in the photo above. Foil or extra clingfilm would be fine; I just think it looks pretty (and traditional) in the muslin.
It’s that time of year again. I always resist the commercial pressure to start Christmas shopping in September. It infuriates me that Christmas cards and decorations start appearing in the shops in August, throwing everyone into panic, and the more I’m urged to prepare, the less inclined I am to do so. Oh, and no mince pies are allowed in my house until December. But there are some things which it has always been necessary to do a few weeks or months ahead of the event and one of those is baking the Christmas cake. The same goes for the pudding but I must be honest and say I do not always make my own pudding. I’ve found there are excellent ones you can buy. For the last two years I’ve bought a pudding from Bertinet’s in Bath and they’ve gone down well with my family. I haven’t yet decided what I’m going to do about pudding this year; I might try Richard Bertinet’s recipe which is to be found online here. But the Christmas cake has to be homemade and I am always happy to set aside the time to make it.
Since owning my Aga I’ve used the Mary Berry Christmas cake recipe in The Aga Book. It’s delicious and I see no reason to change. She gives quantities for many different cake sizes, square and round. My usual size is the 10″/25cm round cake and that is what I have made this year. As with all fruit cakes, it is best when baked slowly in the simmering oven. I made mine in the afternoon and it was happy to wait in the tin and be placed in the oven at bedtime. This year it took nine hours and last year ten. Am not sure why the timings were different but it’s nothing to worry about.
Here’s the recipe for those of you who haven’t got The Aga Book.
Mary Berry’s Aga Christmas Cake (with a few modifications by me)
You will need a 10″/25cm loose bottomed or springform sturdy cake tin, greased and the base and sides lined (I used bake-o-glide)
- 675g currants
- 450g sultanas
- 225g raisins
- 450g glacé cherries
- Grated zest of 2 oranges
- 300ml sherry (I used Harvey’s Bristol Cream)
- 350g butter, softened
- 350g dark brown sugar
- 6 eggs
- 100g self-raising flour
- 225 plain flour
- 100g blanched, chopped almonds
- 2 tbsp black treacle
- 2 tsp ground mixed spice
- Rinse, dry and quarter the cherries
- Put all the fruit and orange zest in a container, pour over the sherry and give it a stir
- Cover with a lid or a couple of layers of tightly sealed clingfilm and leave to soak for 3 days, stirring daily
- Measure the butter, sugar, eggs, treacle and chopped almonds into a mixing bowl (I used my KitchenAid) and beat well
- Add the flours and spice and mix thoroughly until blended
- Stir in the soaked fruit and sherry
- Spoon the mixture into the prepared tin and level out evenly
- Bake in the simmering oven for about 9 hours, but keep an eye on it at the 8 hour point. It is done when a warm skewer comes out clean
- Leave to cool in the tin then turn it out, feed it (see below) and wrap it. I like using parchment lined foil for this (from Lakeland)
On a weekly basis from now on you are going to need to feed your cake: take a darning needle and pierce the cake all over, top and bottom; drizzle over a couple of teaspoons of sherry, let it sink in and then turn the cake over and do the same on the other side. Then wrap the cake and place it inside a (large!) airtight container.
About a week before Christmas I ice my cake with marzipan. I usually buy it but have been known to make my own: homemade is definitely better but sometimes I go for the quicker option. Once the almond icing has dried out, after a few days, I place the final layer of icing on my cake; invariably on Christmas Eve. For this I use ready-to-roll fondant icing. I do not make my own.
My husband took photos and I added captions to some to indicate the different stages.
First soak your fruit for three days
Grease and line your tin
In your bowl put butter…
Add flours, mixed spice and mix
and black treacle
until it looks like this
Fold in the fruit…
Turn mixture into your prepared tin
It’s done. Leave to cool
Turn it out and place on foil like this
Pierce all over
Feed then wrap
And finally the finished cake, which we first sliced into on 28 December:
In this post a year ago I mentioned my Norwegian grandmother’s apple cake. It has become a Hardy family tradition to have it on Christmas Eve, but that doesn’t stop us having it at other times of the year. I have vivid memories of evening coffee time at my grandparents’ house in Oslo when cake would often be served.
I made the Norwegian apple cake this weekend for second son’s birthday. It’s not a typical birthday cake but I don’t think that matters. We managed to get his brothers to come along and gathered in London for tea and cake which we consumed while watching the England v Wales Six Nations rugby match.
I don’t think my grandmother, who is no longer with us, would mind if I gave you the recipe. It’s extremely easy to make. You can keep it just as it is, or add cinnamon to the apples or sprinkle some flaked almonds over it, or both.
Norwegian Apple Cake
You will need a 20cm/8″ springform cake tin, greased and base-lined with greaseproof paper or bake-o-glide.
Conventional oven: pre-heat to 160º-170ºC
- 4 Bramley apples
- 125g plus 1 tbsp caster sugar
- 125g butter, softened
- 240g self-raising flour
- 1 large egg
- Peel, core and slice the apples and place the slices in a bowl with the juice of a lemon to stop them going brown. Add the tablespoon of sugar
- Place the apples in a saucepan with a little water, let’s say 3mm deep. Cook them for a minutes on the Aga simmering plate or your hob, giving them the occasional stir with a wooden spoon. When they’re all soft, remove from the heat and leave to cool
- Make your cake batter by placing the sugar, butter, flour and egg in a bowl and beating the mixture. I use my electric mixer
- Press two thirds of this mixture into the base of your prepared tin
- Then spoon the stewed apples over this but not right up to the edge. If you feel you have too much apple mixture (after all, Bramleys vary in size) save some (freeze it if necessary) to have with roast pork at a later date
- On a floured surface very gently roll out the remaining third of the batter and then cut it into strips about 1.5cms wide
- Arrange these strips in a lattice pattern over your cake. You don’t have to make a complicated over and under pattern. The dough is very soft and the strips might break as you pick them up. Don’t worry: you can just patch them together as you place them. As you can see from the photos, mine does not look remotely professional
- Bake your cake until golden brown. You can’t test it because of the apples. I find it usually takes between 35 and 45 minutes. I start checking it at about 25.
- You can serve it warm (but not piping hot) or at room temperature, dusted with icing sugar and cinnamon. I’m not a cream person but this cake really is best served with a dollop of lightly whipped cream.